Minted Green Beans with Red Onion

While at the farmer's market, my husband spotted a gorgeous bunch of mint and encouraged me to buy it. While I could see the attraction (it was very lush and beautiful), I was confused because he hates mint. At least that's what he's always told me. I'm sure I had a perplexed look on my face because he reassured me and I threw it in our basket. If you ask me, I think he really doesn't like mint and just enjoys being the cause of that look on my face. He likes the idea that I haven't totally figured him out. So we brought home the mint. I figured he was probably envisioning something sweet (like mint chocolate chip ice cream) would be the end result. So just in case he thought he had me figured out, I put these minted green beans on his plate. Check and mate.

MINTED GREEN BEANS WITH RED ONION

Serves 6

2 lb. green beans, trimmed

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

1/4 cup extra virgin olive oil

3 tablespoons minced fresh mint leaves

1/2 cup finely chopped red onion

1.     Bring a pot of water to a boil. Cook the beans for 2 to 4 minutes, or until they are crisp-tender. Transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain well. Pat the beans dry with paper towels and chill, covered, for at least 3 hours or overnight.

2.     In a large bowl whisk together the mustard and vinegar. Add the oil in a stream, whisking, until emulsified. Season to taste with salt and pepper.

3.     Add the beans, mint and onion and toss until combined well.

Gourmet, August 1992

raw green beans

blanching the green beans

shocking the greens beans in ice water

whisking the vinaigrette

chopped red onion

The aforementioned bunch of mint...pretty nice, but not quite
as dazzling to behold after just one day in my fridge.
Note to self: take fresh produce photos while unloading the groceries.

the nicest mint leaves of the bunch

adding blanched green beans to the bowl with the dressing

red onion and mint added

minted green beans

By the way, these are very good. Fresh, flavorful
and crunchy. A nice change of pace for green beans.

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Corn with Mint-Feta Butter

I hesitated to even try this recipe because corn-on-the-cob is so great all on its own, I don't usually even bother putting regular butter on it. But my curiosity won out and I gave it a shot. It's so simple, but really, really tasty. Definitely a little messier than plain corn-on-the-cob, but I'm not very graceful eating it plain either (and at least this way, I'm not the only one who looks like a big slob).

CORN ON THE COB WITH MINT-FETA BUTTER

Serves 8-12

1/2 stick unsalted butter, softened

7 ounces feta, finely crumbled (1 1/2 cups)

1/4 cup finely chopped mint

8 large ears of corn, shucked, each cob cut crosswise into 3 pieces

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1.      Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.  Can be made 2 days ahead and chilled.

2.      Cook corn in a large pot of boiling water until crisp-tender, about 8 minutes. Transfer with tongs to butter mixture and toss until well coated.

barely adapted from Gina Marie Miraglia Eriquez

mint leaves

block of feta

crumbled feta

butter, mint and feta

mint-feta butter mixed

boiling the corn
I don't usually cut my cobs, but I discovered that I like it
smaller. It fit better in the pot and was easier for the kids to eat too.

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