Real Food Summer 2019

Nothing 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.
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
1 pound boneless top sirloin steak
½ cup bulgur
2 tablespoons extra virgin olive oil
3 tablespoons extra virgin olive oil, grind of coarse sea salt, to taste
divided
4 to 6 sprigs fresh mint for garnish
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 digestion).
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.
32 real food summer 2019