A spaghetti dish that suits the season, freshly picked zucchini, red peppers and fragrant mint tossed gently in spaghetti. This light and quick recipe is always satisfying on these hot summer days. Growing your own produce or buying local is guaranteed to be fresh and flavorful. Spaghetti with Zucchini and Mint
1/2 pound spaghetti 1/3 cup extra virgin olive oil 3 garlic cloves, chopped 2 medium zucchini small red hot peppers fresh mint, finely chopped salt
Slice zucchini thin and salt, set aside. Cook pasta in boiling salted water till al dente. Meanwhile in a large frying pan heat olive oil add garlic and peppers and cook for 1 minute. Add zucchini and lightly fry on both sides. Drain pasta add to zucchini pan, toss gently. Plate up then and sprinkle on mint and drizzle with olive oil. Serves 2.
Biscotti with a new twist, mint cookie that is coated with a chocolate mint ganache. A cool and refreshing minty biscotti, one of my favorites.
Chocolate Mint Biscotti
2/3 cup whole almonds 1/2 cup butter, softened 3/4 cup sugar 1/2 teaspoon mint extract 1 teaspoon vanilla 2 eggs 2 cups flour plus 2 tablespoons 1/4 teaspoon baking powder 1/4 teaspoon salt
Bake nuts 8-10 minutes at 350 degrees, cool and chop, set aside. In a mixer cream butter and sugar till light and fluffy. Add eggs one at a time, vanilla, mint extract, flour, baking powder, salt and nuts. Grease a baking pan, divide dough in half, place on pan 1/2" high and about 3 1/2" wide. Bake at 325 degrees about 25 minutes, cool 5 - 10 minutes, cut 1" thick, and bake another 5 minutes. Remove cookies and cool on rack.
Chocolate Ganache
1 cup semi sweet chocolate 1/2 cup heavy cream 1/2 teaspoon mint extract
In a double boiler combine all ingredients, stirring. Pour over cookies and refrigerate for 1 hour. Makes about 18 biscotti.
