Lemon Balm and Cucumber Yogurt with Rose

The summer garden is in full swing, which means lots of refreshing herbs are now easy to come by! Lemon balm and sumac add hints of citrus while the rosewater gives just the slightest floral hint. If you cant find lemon balm, any mint would be a great substitute. This simple recipe makes a great dip for pita chips or you can use it as a mellow dollop on a spicy curry.

Lemon Balm and Cucumber Yogurt with Rose

1 cup plain, whole milk yogurt
1/4 cucumber, very thinly sliced
1/4 cup fresh lemon balm, chiffonade
1/4 tsp sumac
Zest from one lemon
2 Tbsp lemon juice
1 small spring onion or scallion, thinly sliced
1/4 tsp rosewater
Salt and pepper to taste
a pinch of dried rose petals for garnish (optional)

  1. Combine all ingredients except rose petals in a mixing bowl and stir until well incorporated.
  2. Pop the mixture in the fridge and allow the flavors to combine for about an hour if you can.
  3. Place the yogurt mix in a serving bowl and top with rose petals. This should keep in the fridge for 3 days.
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Tuna Salad with Pears, Pecans, and Mint


Welcome back CSA members and other readers around the world! I’m excited for another season of delicious produce and I will be focusing on some great, healthy recipes to keep those new year resolutions working!
Tuna Salad with Pears, Pecans, and Mint

2 cans of tuna, drained (see note below)
2 tbsp mayonnaise
1 d’anjou pear, cut into cubes
1 rib of celery, thinly sliced
2 tbsp yellow onion, minced
1 teaspoon Dijon mustard
1 lemon, zested and juiced
1/4 cup mint leaves, roughly chopped
1 head romaine lettuce, cut into bite sized pieces
1/4 cup pecans, toasted and lightly crushed

1. In a large mixing bowl, stir together tuna, mayo, pear, celery, onion, mustard, lemon zest and juice until well combined.

2. To serve: Create a bed of lettuce in a serving bowl or individual bowls. Place tuna salad on top of romaine, then top with chopped mint and pecans.
**Note: Our oceans are being depleted of fish at an alarming rate. This is partially due to unsustainable fishing practices being used across the globe. Seafood is, of course, a staple of our cuisine in the Pacific Northwest and so I believe it is important to be responsible consumers and be sure we know where our seafood is coming from and how it is being harvested. Because canned tuna is often unsustainably caught, it is especially important to be informed as to where and how it is being sourced. In the northwest, we are lucky to have the Fishing Vessel – St. Jude, a family owned and operated tuna fishing boat. By exclusively trolling for tuna, the St. Jude eliminates bycatch and waste while controlling the quality of tuna they catch. St. Jude tuna is available at many local grocery stores and farmers markets and I encourage you to seek them out. Another great option is the Wild Planet brand of tuna which is available at PCC and Whole Foods. For more information about sustainable seafood, please visit http://www.seafoodwatch.org.