I'm always looking for ways to use the herbs I grow, especially mint.  So much mint has come in gone in my life that I have not used.  
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This cookie recipe from Milwaukee Journal Sentinel is a good use.  I've liked it both with fresh or dried mint.  Photo shows it with chocolate chips which is also a good choice.

Replacing half of the butter with vegetable shortening makes it a little more like those cakey sugar cookies.  You can't go wrong with any of the options here!

Mint Cookies
Keith & Bonnie Amborn, Milwaukee Journal Sentinel

​1 cup butter, room temperature (or 1/2 cup vegetable shortening & 1/2 cup butter)
1/2 cup sugar
2 cups flour
1/4 teaspoon salt
1/2 teaspoon peppermint extract
2 tablespoons crushed and dried mint leaves (or 4 tablespoons fresh)
additional sugar

​1. In mixing bowl, cream butter and the 1/2 cup sugar; add flour, salt, extract and mint.  Mix thoroughly.  Chill dough.

2. Preheat over to 350 degrees.

3. Form dough into 1" balls and roll in sugar.  Place on ungreased cookie sheets.  Press each dough ball with thumb.  Bake in preheated oven 12-15 minutes, or until light brown on bottom.

Vegetable Fried Rice
1000 Vegan Recipes by Robin Robertson
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​2 tablespoons canola or grapeseed oil
1 medium yellow onion, finely chopped
1 large carrot, finely chopped
1 medium zucchini, finely chopped
2 cloves garlic, minced
2 teaspoons fresh ginger, grated
3 green onions, minced
1/4 teaspoon turmeric, optional
3 1/2 cups cooked long grain rice, cold
1 cup frozen peas, thawed
3 tablespoons soy sauce
2 teaspoons mirin or dry white wine
1 tablespoon toasted sesame oil

1. In a large skillet, heat the canola oil over medium-high heat.  Add the onion, carrot, and zucchini and stir fry until softened, about 5 minutes.  Add the garlic, ginger, and green onions and stir fry until softened, about 3 minutes.

2. Stir in the turmeric, if using.  Add the rice, peas, soy sauce and mirin and stir fry until hot, about 5 minutes.  Drizzle with sesame oil, toss to combine and taste, adjusting seasoning and adding more soy sauce if necessary.  

3. Serve immediately.

I've made a few attempts at pudding from scratch but this was one of the best!  The rich chocolate creamy flavor is worth the work.  This also makes great pudding pops; make as instructed and put in popsicle molds.

This classic recipe is such an oldie that I can't find it on Martha's website anymore.  I know it's simple but it's so delicious and a perfect way to use up the cherry tomatoes in the garden.

Tiny Tomato Salad
Martha Stewart, circa 2006

2 pints heirloom cherry tomatoes
1 cup basil leaves
extra virgin olive oil
balsamic vinegar
4 ounces feta cheese, crumbled
1 tablespoon fresh oregano leaves
coarse salt
ground pepper, freshly ground

1. Cut 3/4 of the tomatoes in half, and place in a bowl.  Set whole tomatoes aside for garnish.

2. Arrange basil leaves on each of four plates.  Top each with 1/4 of the cut tomatoes.  Drizzle with olive oil and balsamic vinegar.  Garnish with reserved whole tomatoes, the feta cheese, and oregano.  Season to taste with salt and pepper.  Serve.

Here's a salad I like to have for lunch as it's healthy and filling.  I've also taken this one to potlucks with a good response.  This is a good one for those new to quinoa as the classic tomato, cilantro and black bean combo is a winner!

Being from Wisconsin I do love cheddar and I do love beer...  so this dip from the Penzey's catalog is in my rotation of party foods.  It's so simple and good.  For the non beer lovers a lighter choice like PBR works to add a slight bitterness.  But for those like me that prefer something a bit more bitter an IPA or darker ale is a nice contrast with the creamy cheese and garlic.

Sunflower Zucchini Bread
Robin Robertson

​1/2 cup canola oil
1 cup sugar
2 cups grated zucchini, squeezed dry
1/4 cup soy milk
1 teaspoon pure vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup sunflower seeds

​1. Preheat the oven to 350 degrees.  Lightly oil a 9" loaf pan and set aside.

2. In a large bowl, combine the oil, sugar, zucchini, soy milk and vanilla.

3. In a separate bowl, combine the flour, baking powder, cinnamon and salt.  Stir the wet mixture into the dry mixture until well blended.  Quickly fold in the sunflower seeds, mixing well.

4. Transfer the batter to the prepared pan.  Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out clean, 50-55 minutes.  During the last 10 minutes of baking time, cover the loaf loosely with foil to prevent the top from getting too dark.  Cool on a wire rack for 30 minutes.
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Why would I be making a pumpkin dish in this summer heat?  Well, because our refrigerator's compressor died and I have lots of processed garden grown pumpkin in the freezer that defrosted and I can't let go to waste!  This recipe from a bookmark a decade ago from the Heart Association recommends I eat more sugar than I'd typically eat for breakfast along with dairy milk.  This works with any other sweetener or dairy free milk which is more my taste.  The pumpkin and spices along with the slow cooked oats are what makes this good... the dairy and refined sugar isn't really need but for fussier guests I follow as directed!

2 cups uncooked steel cut oats
1/2 cup light brown sugar, firmly packed
1 1/2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
6 cups water
1 cup low fat half and half
1 cup raisins
1 teaspoon vanilla extract
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TOPPINGS
2 tablespoons light brown sugar, firmly packed
2 teaspoons light brown sugar, firmly packed
1/4 cup walnuts, chopped
1 tablespoon walnuts, chopped
1 teaspoon walnuts, chopped

1. Lightly spray a 3.5-4 quart slow cooker with cooking spray.

2. In a large bowl, stir together the oats, 1/2 cup brown sugar, cinnamon and nutmeg.  Stir in the pumpkin.  Gradually stir in the water and half and half.  Stir in the raisins and vanilla.

3. Ladle the mixture into the slow cooker.  Cook, covered, on low for 7.5-8.5 hours.  Serve topped with the remaining brown sugar and walnuts.

Notes: Refrigerate any leftover oatmeal for up to 3 days.  Put the desired amount in a microwaveable bowl, cover it and reheat it in the microwave at 100% power (high) adding a bit of fat free milk as necessary for the desired consistency.  (The chilled oatmeal will have thickened).

Top of my places I miss in Milwaukee is Outpost Foods coop.  I loved grabbing lunch there and a sweet treat.  Luckily, they published some of these recipes in their magazine....  (still haven't seen Little Oatie recipe though!) and this Sheba Bar is a great one!

Sheba Bars
Outpost Food's Secret Recipe, Milwaukee, WI
Makes 40 bars

​1 cup Sucanat
2 3/4 cups brown rice syrup, divided
1/2 pound earth balance buttery sticks (2 sticks)
1 1/4 cups smooth peanut butter, divided
1 tablespoon egg replacer  (or sub 1/2 cup applesauce)
1/8 cup water
1 cup quick rolled oats
1 teaspoon baking soda
1/2 teaspoon sea salt
11 ounces brown rice crisp cereal
3 1/3 cups semi sweet vegan chocolate chips
1/8 cup canola oil

​1. Preheat oven to 375.  Combine Sucanat, 2 cups brown rice syrup, buttery sticks and 3/4 cup peanut butter in a microwave safe bowl and melt.  Stir until smooth.

2. In a large bowl, combine egg replacer and water and whisk to combine.  Add oats, baking soda, salt, brown rice cereal.  Pour in peanut butter mixture from step one, stirring carefully, in order not to crush the cereal.

3. Spread mixture into full sheet tray coated with cooking spray.  Bake for 15 to 20 minutes.  Bars puff up while cooking and may drip over tray, so watch carefully or place another sheet tray on the bottom rack to catch.  Remove and allow bars to cool.

4. While bars are cooling, melt chocolate chips and oil in microwave, stir until smooth, then spread over cooled bars.

5. Melt remaining 1/2 cup peanut butter and 3/4 cup brown rice syrup in microwave.  Drizzle over cooled bars and with a paring knife, pull through the mixture to swirl.  Cool in refrigerator until ready to serve.
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