Mint or Basil*
Fresh Linguine (GF sub grass-fed ground beef)
Gallatin Valley Botanical (GVB) - Bozeman
GVB (mint) or Amaltheia (basil)
Root Cellar Foods - Belgrade
Amaltheia Organic Dairy - Belgrade
Dolina Pasta - Bozeman (GF sub Yellowstone Grassfed Beef)
*Mint was in short supply, so we subbed basil last minute! Both work great in many
With the holiday weekend in mind, this week's recipes are simple. The fresh pasta, ricotta, pea shoots, and herbs (and even spinach) could also be used together! If it interests you, here are links to a couple recipes you could work with: Pea Shoot & Mint Spring Pasta or Lemon Ricotta Pasta with Prosciutto & Pea Shoots
The pasta was frozen just after it was made so that it would still be fresh when you got it. If you don't plan to use it in the next 6-7 days, keep it frozen until you need it. Remember that it cooks in a fraction of the time of dried pasta.
Pea shoots taste just like the freshest peas. They're great raw, but also hold up to a little cooking. If they're long, chop them up a bit so they're easier to eat. Use them in place of or along with peas in any dish, add a handful to any salad, or just snack on them!
Herbed Ricotta for Dipping or Spreading
Recipe adapted from Ina Garten's Herbed Ricotta Bruschettas
What you'll need:
1 package ricotta goat cheese
2-3 Tbs fresh herbs, minced (mint, basil, dill, chives, parsley, tarragon, or a combo of these)
2-3 tsp minced scallions or green garlic
1/4 tsp salt
1/8 tsp fresh ground pepper
Combine all the ingredients and let sit for a few minutes. Taste and adjust seasoning as
needed. Spread onto toasted or grilled crostini or crackers. Top with a few pea shoots if you like. You could also use it as a dip for your carrot sticks and other veggies. For a thinner dipping sauce, try whisking in 2-3 tsp lemon juice and the same of olive oil.
Mojito with Fresh Basil or Mint
Mojitos are often woefully sweet and overcomplicated. With just a few ingredients, you can have a wonderfully refreshing cocktail. Skip the rum and you have a great DIY sparkling water. Makes 1 pint glass cocktail.
What you'll need:
1 1/2 oz - 3 oz white rum (1 or 2 shots, depending on preferred strength)
juice of 1/2 lime, plus a wedge for garnish
2 tsp granulated sugar
4-6 mint or basil leaves, left whole
In your glass, combine the rum, lime juice, sugar, and mint or basil. Muddle everything with a cocktail muddler, the handle end of a wooden spoon, or just a regular spoon. You want to bruise the herbs to release their flavorful oils while starting to dissolve the sugar. It's ok if the sugar doesn't fully dissolve at this point. Add a handful of ice cubes and fill the rest of the glass with club soda. Give it a couple good stirs, then taste and adjust as desired. Garnish with a lime wedge.