The most recent Culinary Smackdown wasn't a battle at all, as I was the only participant. But here is my mint dish anyway. In case you missed Part 1, I took my inspiration from what I found at a bunch of local farmers markets. Then, given our heat wave, I added one of my favorite cold foods, shrimp.
My farm market finds included okra and some intriguing purple pole beans (they're at the bottom of this photo).
The okra I cut into 1/2 inch chunks, sauteed in a bit of bacon fat, shallot, and chopped mint, then spritzed with vinegar, and let come to room temp. I steamed the purple beans – which turned more green during cooking – and marinated them in olive oil, balsamic, chopped shallot, mustard, torn mint, and salt. Hot veg soaks in marinade well. Then I refrigerated them for my cold dinner dish.
To accompany my salad, I couldn't resist a slice of the toasted garlic scapes ciabatta from Atwood Family Farms that I found at Bellevue Farmers Market, along with my new favorite Kenny's Farmhouse Cheese, their brie, which I eventually sprinkled a chiffonade of mint on to as well.
To dress the cold shrimp, I combined mayo, mustard, smoked paprika, a bit of caper brine, minced shallot and mint, and lemon juice and zest. I added torn mint to my salad greens, dressed them with the mint vinaigrette I'd marinated the beans in, and assembled my plate.