This week, mint is back in your share, in part because this recipe looks tasty and in part because we have to get our machetes out and go hack down the mint patch every few weeks lest it run completely amok.
At this time of year, the arugula is fiery, channeling the heat of the sun into that distinct peppery flavor we love. And the aroma… during the winter, when we grow arugula in the greenhouse, cutting it releases a fragrance that fills up the enclosed space better than any room freshener. No roses on the farm, but when we get a chance, we stop and smell the arugula, and that’s good enough for us.
Anyway, here’s a recipe from the New York Times calling for both mint and arugula with spicy marinated shrimp. From looking at it though, it appears you could easily substitute in shrimp-size chunks of chicken (or possibly eggplant or mushrooms) if shrimp aren’t your thing.
I haven’t tried this yet, but you can bet I will. Give it a whirl and drop us a comment to let us know how it went!