Fig & Mint Ribeye Steak

in

We paired classic juicy ribeye steak with fresh chopped mint and sweet figs—an herby sweet-salty combo that is an ideal summer night dinner en plein air. The bonus is that this recipe can be whipped together so quickly, so prep, cook, and clean-up time is super easy.

This recipe yields 4 servings.

Ingredients 

4 ribeyes 
¼ cup chopped mint 
8 dried turkish figs, finely chopped 
½  cup water 
2 tablespoons olive oil 
1 teaspoon salt, plus extra for the steaks 
½ teaspoon pepper

Directions

  1. In a blender or food processor add figs, mint, water, salt, and pepper. Blend until the mixture is smooth and thick. You might have to adjust by adding an extra splash of water depending on the texture of the  figs. 

  2. In a large bowl add the ribeye steaks and massage in the salt and oil evenly on all sides the blended mint fig mixture over the steaks, making sure each is well coated. Let steaks marinate for 2-4 hours for optimum flavor.

  3. Preheat the oven to 400 degrees fahrenheit. In a large steel or cast iron pan, on medium high, sear the steaks on both sides for 2 minutes. Transfer the browned steaks into the oven for 10 minutes. Remove and let rest for 5 minutes then slice, top with extra sliced figs, fresh mint, and cracked pepper to serve.

 

Cucumber Ginger Mint “Mojito” Popsicles

in

This is one of our favorite ways to highlight the season’s fresh cucumber. Plus, it’s a hydrating dose of vitamins on a stick. The ginger and mint add a little kick, while the honey adds a perfect amount of sweetness. 

This recipe yields 6 popsicles.

INGREDIENTS

  • 1 cucumber, peeled and chopped
  • ½ lime, juiced
  • ½ cup fresh mint leaves
  • 1 inch fresh ginger
  • 1 cup water
  • 4 tablespoons honey
  • 1 cucumber, peeled and chopped
  • ½ lime, juiced
  • 64 g fresh mint leaves
  • 2.5 cm fresh ginger
  • 240 ml water
  • 4 tablespoons honey

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

TIPS

**Beach Day Approved!

Tzatziki

in

I love traditional tzatziki for its creamy-yet-light texture that is as tasty as it is versatile. I have been dairy-free for a long time, so I use coconut yogurt for a non-dairy version, but it can easily be swapped out with greek yogurt. When a summer trip to Greece isn’t in the cards, at least I can take my taste buds there.

This recipe yields 2 1/2 cups

INGREDIENTS

  • 1 cucumber
  • 1-1/4 teaspoon sea salt
  • 1 cup dairy-free coconut yogurt
  • ½ teaspoon lemon zest
  • 1 tablespoon dill
  • 1-½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mint
  • 1 cucumber
  • 1-1/4 teaspoon sea salt
  • 130 g dairy-free coconut yogurt
  • ½ teaspoon lemon zest
  • 1 tablespoon dill
  • 1-½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mint

Directions

  1. Grate cucumber using a large-toothed grater. Once grated, place cucumber in a bowl with 1 teaspoon sea salt. Over time, the cucumber will release its water. 

  2. After at least 30 minutes, strain the cucumber and place on a paper towel. 

  3. Combine yogurt, lemon zest, dill, remaining salt, lemon juice, olive oil, and mint in a bowl and stir.

  4. When cucumber is dry, add it to the yogurt mixture. 

  5. Serve with chips or drizzle over Moroccan Vegetable Kabobs.

Tips

**The cucumber should be as dry as possible to keep your sauce from being runny.

 
IMG_5305.jpg

Mint Sumac Sorbet

in

I love the zesty, lemony zing of sumac, especially when combined with mint in a refreshing chilled dessert. This simple sorbet recipe blends these bright flavors with berries for a fresh, healthy dessert my family enjoys all summer.  

This recipe yields about 6 scoops.

INGREDIENTS

  • 4 heaping cups frozen mixed berries (approximately 2 10-ounce bags)
  • 1 cup fresh mint leaves or more for taste
  • 1 tablespoon sumac
  • ½ cup honey
  • ½ lemon, squeezed
  • ½ teaspoon sea salt
  • 500 heaping grams frozen mixed berries (approximately 2 10-ounce bags)
  • 128 grams fresh mint leaves or more for taste
  • 1 tablespoon sumac
  • 64 grams honey
  • ½ lemon, squeezed
  • ½ teaspoon sea salt

Directions

  1. Put all ingredients into a food processor and blend for 15 seconds.

  2. Using a spatula, fold ingredients over into themselves.

  3. Process another 15 seconds or until it forms a dough-like consistency. 

  4. Serve and enjoy.

Tips

**Can be stored in an air-tight container and frozen.
**Use as much mint as you like for taste.

SORBET.jpg