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Fresh Berry & Mint Salad
Quarantine.
It’s times like these I am thankful for my background in food service when being crafty about menu planning is of the utmost importance.
Let’s face it- due to the Corona Virus outbreak and being ordered to hunker down in our homes, we’ve all been making extra trips to the refrigerator these days so we must be mindful of our choices and think outside the box to avoid making poor snacking decisions.
This Fresh Berry & Mint Salad is a delicious and guilt-free alternative to a standard cut fruit or whole fruit option, which can become monotonous- especially now that ordering takeout and dining out are no longer conveniently at our disposal.
This Fresh Berry & Mint Salad is something our catering prep teams make on a regular basis for clients and is always well-received. It is a very easy recipe to follow and can be prepared and enjoyed by anyone in the comfort of their own homes.
When NOT in quarantine, serve this for dessert at your next dinner party with home made whipped cream and toasted pound cake slices for an extravagant dessert your guests will be sure to love.
Fresh Berry & Mint Salad
Prep Time 10 minutesServings 6Ingredients
- 1 6oz Carton Fresh Raspberries
- 1 6oz Carton Fresh Blackberries
- 1 6oz Carton Fresh Blueberries
- 1 16oz Carton Fresh Strawberries Quartered
- 1 Navel Orange Zest & Juice Only
- 6 Fresh Mint Leaves Chiffonade Cut
- Sugar Optional
Instructions
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Rinse the orange, mint leaves, and all berries (separately to avoid mushing- especially for the Raspberries) in cold running water and empty onto a dry towel.
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Remove the green leaves from Strawberries and cut into quarters.
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Stack, roll, and chiffonade cut the fresh mint leaves and set aside.
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Add the Blackberries, Blueberries, and Strawberries into a mixing bowl and top with fresh orange zest, juice from the orange, and sliced mint leaves (reserving some for garnish) and gently toss together.
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Taste for flavor and add sugar a pinch at a time until desired sweetness is achieved (optional).
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Add Raspberries and delicately incorporate into the salad.
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Transfer into a serving bowl, top with remaining mint leaves, and serve!
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Scallops with Roasted Fennel & Spring Peas
Mid-March. The time of year when one day the weather is in the 20’s and the next it’s in the 70’s. The anticipation of Spring and Summer grows significantly around this time and so does the appetite for lighter, fresher meals. These Scallops with Roasted Fennel & Spring Peas definitely hits the mark and are perfect for a simple at home date night or luncheon with the girls.
To make this dish, you will need just a handful of simple ingredients- Scallops, Bacon, Fennel, Shallot, Garlic, Spring Peas, Olive Oil, Parsley, & Fresh Mint.
From start to finish, this dish is ready within a half hour and ready to serve. This recipe can also be easily modified to a great “Friday” meal for those of you observing Lent and avoiding meats by simply removing the bacon and replacing the bacon fat with a tablespoon or so of butter (or Olive Oil if you’re watching your waistline!).
Scallops with Roasted Fennel & Spring Peas
Prep Time 10 minutesCook Time 20 minutesTotal Time 30 minutesServings 2Ingredients
- 10 Sea Scallops Side Muscle Removed
- 1 Bulb Fennel Trimmed and Sliced
- 1 Shallot Sliced
- 3 Cloves Fresh Garlic Unpeeled
- 1 Bag Frozen Spring Peas
- 3-4 Strips Bacon
- 4 TBSP Olive Oil
- 4 Leaves Fresh Mint Chiffonade
- 1 TSP Fresh Parsley Chopped
- Salt & Pepper To Taste
Instructions
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Pre-heat oven to 425 Degrees. Remove peas from the freezer to begin thawing.
In a small baking dish, add sliced shallots, fennel, and garlic cloves (peel on) and coat with 2 TBSP olive oil, salt and pepper. Roast in oven for approximately 20 minutes, stirring occasionally until lightly roasted and golden brown.
While the fennel mixture is roasting in the oven, gently rinse the Scallops and remove any side muscle still attached. Transfer scallops onto a paper towel and pat dry. The scallops must be completely dry prior to searing or they will not develop the golden brown outer crust you are looking to achieve.
In a frying pan, sear the scallops in remaining 2 TBSP of Olive Oil for approximately 3 minutes per side or until golden brown crust has begun to appear. It is important not to overcrowd the pan or the scallops will steam instead of crisping up on the edges. As the scallops finish, transfer them onto a paper towel lined plate for later.
Using the same frying pan, add in slices of bacon and cook until fat has rendered out and bacon is crisp. Remove bacon and chop up for later topping.
Add peas to the frying pan with the bacon fat and cook until completely defrosted and vibrant green in color. Season with salt & pepper.
Pull roasted fennel mixture out of the oven, remove garlic cloves, and add into the sauteed peas with about half of the chopped bacon, fresh parsley, and fresh mint. Toss together for another minute until well combined.
Transfer Pea mixture into a serving dish and top with scallops, remaining bacon, and fresh herbs to garnish. Serve warm-room temp.
