Real Food - Summer 2019

32 real food summer 2019

Minted Tabbouleh with Grilled Beef

MAKES 4 SERVINGS

Mint is refreshingly clean tasting with notes of menthol and hints of lemon. Some mints

like spearmint are sweet and mildly menthol, while others such as peppermint are sharply

menthol with hot, spicy and sweet overtones. Mint is versatile—use it in desserts, salads,

with red meats, and in apple cider vinegar as a condiment for lamb.

Peppermint eases pain and acts as an antiseptic, a digestive aid, and as a stimulant.

Use it in teas to alleviate nausea, indigestion, gas, colic, sore throat, fever and migraine

headaches. Note: Peppermint isn’t for babies and children due to the strong flavor and

digestive action.

For the Minted Tabbouleh

½ cup bulgur

3 tablespoons extra virgin olive oil,

divided

1 cup boiling water

1½ cups chopped fresh parsley

1 cup chopped fresh mint

2 tomatoes, cut into ½-inch dice

½ cucumber, shredded

½ teaspoon sea salt

2 tablespoons freshly squeezed lemon juice

1. For the tabbouleh, combine bulgur and 1 tablespoon of the oil in a bowl. Pour boiling
   water over, cover, and set aside for 15 minutes. Drain using a fine-mesh sieve and
   transfer to a serving bowl. Add remaining oil, parsley, mint, tomatoes and cucumber
   and mix well. Sprinkle salt and lemon juice over and stir to combine and set aside or
   cover and refrigerate overnight.


2. Meanwhile for the beef, heat a grill pan or cast iron skillet over medium-high heat
   until hot. Drizzle 1 tablespoon oil over steak and grind salt over. Place steak, oil side
   down, in the pan. Sear for about 2 minutes or until browned. Oil and salt the top of
   the steak, then flip and cook for about 2 minutes or until the underside is browned.
   Transfer to a cutting board and let rest for 5 minutes or until cool enough to handle.
   Slice steak crosswise into ½-inch slices.


3. Spoon tabbouleh onto a large platter or individual plates and top
   with grilled beef slices. Garnish with fresh mint sprigs.
   Cooks Note: For a light starter, side dish or appetizer, serve tabbouleh
   with toasted pita cut into wedges.

MORE WITH MINT

— Stir 1 tablespoon of fresh chopped

peppermint into homemade

chocolate or lemon pudding at

the end of cooking.

— Make a Mint Julep by crushing

1 spearmint sprig with 1 tablespoon

sugar in the bottom of a tall glass.

Add shaved ice, 1 ounce bourbon

and water to taste.

— Combine ½ cup chopped fresh mint

with enough apple cider vinegar to

make a sauce to spoon over lamb

(remember, mint helps with diges-

tion). Add 1 teaspoon sugar if desired.

— Rub 4 fresh mint sprigs between your

palms to bruise them and release

essential oils. Stuff them into a mug

and pour boiling water over. Let steep

to your desired strength.

— Strip the leaves from a sprig of

spearmint and add to the blender

for a smoothie.

— Cooked new potatoes and peas are

deliciously brightened when tossed

with 2 tablespoons chopped fresh

mint and a pat of butter.

1 pound boneless top sirloin steak

2 tablespoons extra virgin olive oil

grind of coarse sea salt, to taste

4 to 6 sprigs fresh mint for garnish

N

othing enhances the taste and plate appeal of summer dishes like the flavor spike of tongue-tingling

fresh herbs. Not sure what herb would be best for that easy summer salad? Want something to kick up

the taste of grilled chicken? We’ve got your back with five of our favorite summer herbs.

In all but the Mediterranean Herb Paste, which is a combination of herbs from that sunny region, the recipes

that follow give you a clean herb hit so that you can truly know the unique experience of each herb. You’ll taste

how dill enhances smoked salmon and what happens to salsa when it is ratcheted up by cilantro.

So grab a bunch, try our herb-hip recipes, and start what could become a life-long passion for the humble,

nutrient-packed plants we call herbs. And since you have a bunch of herbs for the recipes, and perhaps leftover

herbs, we also share more delicious ways to add each of them to your menus.