Peachy Mint Green Smoothie

Peachy Mint Green Smoothie

Sometimes it feels like inspiration finds the maker, not the other way around. Take this smoothie. I’ve been pretty fresh out of inspiration (or maybe motivation, it’s hard to tell the difference), as evidenced by the slow roll of recipes here at Foraged Dish over the last month. I’ll plan out a recipe, and at the last moment decide I just would rather make something else. But while waiting for an extraordinarily delayed flight, I stopped by a small café at the La Guardia airport with co-workers, and ordered a green smoothie. It was mint-forward, made with summer fruits, and quite good, even though you never expect airport food to be any good. I’ve had so much mint in the garden, it’s been in just about everything these days. Here’s my recreation of that smoothie!

Peachy Mint Green Smoothie
Peachy Mint Green Smoothie

Peachy Mint Green Smoothie

Published June 26, 2019 by
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Serves: 2   |    Active Time: 10 minutes



Ingredients:

  • 1 banana, fresh or frozen
  • 1 peach, fresh or frozen
  • 2 large handfuls greens, such as baby spinach or baby kale
  • Leaves from 6-8 sprigs of mint
  • 1/3 cup plain greek yogurt
  • 1/2 cup water or juice (such as pineapple or peach juice)
  • Optional: 4 ice cubes
  • Optional: 1 scoop unflavored protein powder, such as collagen or whey

  • Directions:

    1. Add all ingredients to a blender and blend until completely smooth. Pour into glasses and enjoy.

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    Roasted Summer Veggies with Parmesan Polenta

    Roasted Summer Veggies with Parmesan Polenta

    Ina Garten’s recipe for parmesan polenta got me over my aversion for all things polenta. I had never been a fan of the gooey textured stuff before, but I had been missing something key: enough butter, cream, and parmesan. That, and the right toppings. This meal brings it all together—a creamy polenta base, which serves a two-part role as sauce and substance; and roasted summer veggies, which benefit from (and compliment) the creaminess of the rest of the dish; pine nuts, which add much-needed crunch. I’ve made it four times in the last month, a testament to how well I’ve been convert from polenta-hater to lover. Maybe it will convert someone you know, too.

    Roasted Summer Veggies with Parmesan Polenta
    Roasted Summer Veggies with Parmesan Polenta

    Roasted Summer Veggies with Parmesan Polenta

    Published May 30, 2019 by
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    Serves: 4   |    Active Time: 45 minutes



    Ingredients:

    For Roasted Summer Veggies:
  • 1 medium eggplant
  • 1-2 small to medium zucchini
  • 2 red bell peppers
  • 1 cup cherry tomatoes
  • 1/2 medium red onion
  • Leaves from 2 sprigs thyme or 1 teaspoon dried thyme
  • 2-3 tablespoons olive oil or avocado oil
  • Salt & Pepper

  • For Parmesan Polenta:
  • 4 cups water
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 cup coarsely ground or stone ground cornmeal
  • 3 tablespoons butter
  • 1/2 heaping cup finely shredded Parmesan cheese
  • 1-2 tablespoon heavy cream (or milk)
  • Ground black pepper to taste

  • For Serving:
  • 2 tablespoons toasted pine nuts
  • Garnish: additional shredded Parmesan cheese, additional sprigs of thyme

  • Directions:

    1. Preheat oven to 475°F. Prepare veggies: dice eggplant into 1/2-inch cubes. Slice zucchini into half moons. Slice bell peppers into strips. Slice red onion into wedges.
    2. Place chopped veggies and cherry tomatoes on a sheet pan in a single layer. Use two sheet pans if veggies are over-crowding the pan. Drizzle liberally with oil, and toss to coat. Sprinkle with salt, pepper and thyme leaves.
    3. Place veggies in oven and roast for 30 minutes, stirring after 15 minutes to ensure even cooking.
    4. When the veggies have 15 minutes left to cook, begin preparing the polenta. Bring 4 cups of water in a pot to a boil. Add salt and garlic.
    5. When water is boiling, add cornmeal, whisking immediately to prevent clumps from forming. After a few minutes, polenta should begin to thicken. Continue whisking, and remove from heat. Continue stirring almost constantly for about 10 minutes.
    6. Add butter, Parmesan cheese, and cream to polenta, stirring to incorporate. Polenta should become thick and creamy, and will continue to set as it cools. Season to taste with pepper.
    7. Serve: scoop polenta into serving bowls, and top with roasted veggies. Sprinkle with pine nuts and parmesan and a garnish with a sprig of thyme. Serve hot.

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    Instant Pot Saffron Rice with Currants and Pine Nuts

    Instant Pot Saffron Rice with Currants and Pine Nuts

    “Yellow rice,” as I called it then, was my dinner request. Just yellow rice!

    The stand-in name was just about right, at least in this instance, because the rice I so craved was a mix my mom would make from a little foil packet purchased at the store. I’m not sure what exactly was in that mix, though I have a hunch: yellow coloring, natural flavors, and salt. It felt like I could eat that rice for days without getting tired of it.

    This version of yellow rice is not that yellow rice. It’s made with Saffron—real saffron— and studded with pine nuts and currants. It’s beautiful, and tastes beautiful too. I could eat it for days without getting tired of it. At first bite, I was immediately transported back to Mom’s yellow rice. It’s a bowl of nostalgia, but also global flavors. It’s vibrant, and homey. And, it’s made in your Instant Pot! (affiliate link)

    (It seems like as a kid, I often identified foods by their color: get the recipe for grown-up Pink Sauce here).

    Instant Pot Saffron Rice with Currants and Pine Nuts
    Instant Pot Saffron Rice with Currants and Pine Nuts

    For a video of this recipe, click here!

    Instant Pot Saffron Rice with Currants and Pine Nuts

    Published May 21, 2019 by
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    Serves: 6   |    Active Time: 30 minutes



    Ingredients:

  • 2 cups white rice (such as basmati)
  • 2-1/2 cups water
  • 5 tablespoons butter, divided
  • 1/2 yellow onion, diced small
  • 4 pinches saffron
  • 1 teaspoon salt 
  • 1/3 cup currants
  • 1/3 cup toasted pine nuts
  • 1/3 cup minced parsley, plus more for garnish

  • Directions:

    1. Turn Instant Pot to sauté setting and heat 1 tablespoon of butter. Add diced onion, and sauté, stirring occasionally, until translucent.
    2. In a mortar and pestle, grind the saffron so that it is almost a powder—a few larger pieces is OK.
    3. Add rice, water, remaining 4 tablespoons of butter, saffron, and salt to pot. Stir.
    4. Secure lid on Instant Pot, and set to “Rice” setting, with the vent in the closed position. Timer should set to 12 minutes.
    5. When the timer goes off, release the pressure. Add currants, pine nuts, and parsley to the pot. Use a fork or spatula stir everything together, fluffing the rice as you go.
    6. Serve hot, sprinkled with additional parsley for garnish.

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