List all recipes for: Mint
Fattoush (Middle Eastern bread salad)
2 large stale pita breads, torn into 1 in. pieces
1 medium cucumber, peeled, seeded and cut into 1/2 inch cubes
1 lb ripe tomatoes (about 3) seeded and cut into 1/2 inch cubes
6 green onions, cut into 1/4 inch slices
1 green bell pepper, cut into 1/2 inch cubes
1/4 cup coarsely chopped fresh parsley
1/3 cup coarsely chopped fresh mint
2 large cloves garlic, minced
1/4 cup freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
Freshly ground black pepper
Heat oven to 375 degrees F. Spread the torn pita on a baking sheet in a single layer and bake until dry, 10-15 minutes. Cool. In a large mixing bowl, combine the cucumbers, tomatoes, green onions, green pepper, parsley, & mint. Wisk together the garlic, lemon juice and olive oil. Season with salt and pepper to taste. Toss this dressing with the vegetables. Toss in the bread. Spread on a serving platter.
Fettuccine with Lemon, Mint and Parmesan
You can use basil instead of mint in this dish
1 pound dried fettuccine
3 ounces Parmesan cheese, grated (1 cup) plus more for garnish
2 tablespoons julienned lemon zest
1 tablespoon plus 1 teaspoon fresh lemon juice
1/2 cup torn fresh mint leaves
1 tablespoon olive oil
Crushed red pepper flakes
Cook pasta in salted water according to package directions. Reserve 1 cup cooking liquid, then drain. Transfer pasta to a large bowl and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil and red pepper flakes. Divide among dishes, garnish with cheese and serve immediately.
Fresh Fruit with Lemon Mint Cream
3/4 cup plain yogurt
1/4 cup sour cream
1/4 cup sugar
3 tablespoons lemon juice
1 tablespoon finely chopped fresh mint
1 cup fresh strawberries or other seasonal fresh fruit
Whisk yogurt, sour cream, sugar, lemon juice and mint until the sugar dissolves. Chill, covered, for 1 hour. Divide fruit between 2 bowls and top with the lemon-mint cream.
Grilled Chicken with Mint and Radish Salad
4 boneless, skinless chicken breast halves, gently pounded to an even thickness
1/4 cup olive oil plus additional for drizzling
1/4 cup lime juice (4 limes plus additional for frizzling
2 garlic cloves, minced
3 cups tender greens
1 cup fresh mint
4 radishes, very thinly sliced
1/4 teaspoon salt
Combine chicken, oil, lime juice and garlic in a bowl. Refrigerate for 30 minutes. Preheat grill or gill pan to high. Grill chicken until cooked through, about 4 minutes per side. Combine greens, mint and radishes. Spring with salt and pepper and drizzle with 1 teaspoon each oil and lime juice. Serve with chicken.
Honey Mojito Mint Glaze
Mint’s unmistakable scent is on of the great pleasures of summer and the perfect companion to spring lamb and young vegetables, in particular peas, carrots, beans and potatoes. It makes a good alternative to basil, chopped on top of a tomato salad. It also goes beautifully with marinated grilled vegetables such as summer squash, eggplant and peppers or in a salad of cucumber dressed with a yogurt dressing.
This bright herbaceous glaze offers a springtime twist on the traditional mint and lamb pairing. Equally delicious paired with roasted lamb or the holiday ham.
3/4 cup honey, lightly warmed
1/4 cup mint leaves, roughly chopped
1 Tbsp. vegetable oil
1/3 cup dark rum
1/4 cup lime juice
Salt, to taste
Purée honey, mint, oil and rum and set aside. When ready to use, whisk in lime juice, season with salt to taste.
As a glaze or basting sauce: Simmer glaze gently to thicken. Brush the warmed glaze over the roast or ham during the last 30 to 40 minutes of roasting. Remaining glaze can be reduced further to thicken and served as a side sauce.
As a marinade: Double the recipe and add a pinch of salt before marinating your lamb, pork or ham for up to a half day. For salmon, marinade for only a few hours.
Lamb Chops with Mint Pesto
4-6 Lamb chops
1 tablespoon oil
Salt and pepper to taste
1 cup Mint leaves
1/2 cup Parmesan cheese, grated
1/3 cup Pine nuts
1/3 cup olive oil
Salt and pepper to taste
Lightly brush each lamb chops with oil and season with salt and pepper. Grill on both sides for 3-4 minutes, then finish cooking in a 450 degrees F oven for 10-15 minutes. Meanwhile, chop the mint leaves, parmesan cheese and pine nuts in a food processor. While still running, slowly drizzle the 1/3 cup olive oil into mixture to form pesto sauce. Season with salt and pepper. Serve each lamb chop with mint pesto.
Lettuce and Mint Salad
2 1/2 tablespoons Sherry vinegar or white-wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
mint leaves, rinsed and spun dry
In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the lettuce with the dressing.
"I must....descant a little upon the mint-julep, as it is, with the thermometer at 100 degrees F., one of the most delightful and insinuating potations that ever was invented, and may be drunk with equal satisfaction when the thermometer is as low as 70 degrees."
Captain Frederick Marryat
From his diary while traveling in the South (1838)
2 teaspoons sugar
2 teaspoons water
6 to 8 mint leaves
1/2 cup finely crushed ice
2 ounces Bourbon
Chill a silver tumbler or julep mug. Add to chilled mug the sugar, water, and mint leaves. Using a spoon, crush mint gently. Add a scant 1/2 cup of finely crushed ice; pour Bourbon over the ice. Do not stir, but let stand a few minutes until the mug is frosty.
Salatat Laban (Yogurt Salad)
2 cups natural yogurt
1/2 large cucumber, finely diced
2 teasp. mint finely chopped
1/4 clove garlic, crushed
Add the other ingredients to yogurt. Stir until smooth. This is a refreshing salad on hot days, & a nice accompaniment to sandwiches.
3/4 cup bulgur (cracked wheat) medium or fine.
3/4 cup water
2 large bunches parsley
large bunch mint
4 green onions
juice of 2 lemons
1 1/2 teasp. salt
1/4 cup olive oil
2 large, ripe tomatoes
(If you like spicy food, you can add hot peppers to taste and/or Tabasco)
Place cracked wheat and water in a large bowl and set aside to soak for one hour.
Meanwhile stem off the parsley, mint and onions and wash thoroughly. Chop very fine.
Squeeze cracked wheat between the hands to remove excess water. Return to the bowl and add the greens. Add lemon juice, salt and olive oil, adjusting the amounts to your liking. Sometimes two or three tastings are called for until the right balance is acquired. Dice one tomato and add it to the salad. Slice the second tomato to use in decorating the dish.
What to do with Mint?
What to do with mint? I Googled just that and here some ideas I found…. You will get all the links if you Google it too!
Whip up some mint whipped cream and put a dollop (such a great word, and there aren’t nearly enough opportunities to use it) on strawberry mousse, chocolate cake, cookies and cream ice cream, brownies, hot chocolate, etc.
Add a handful of fresh mint to your next batch of pesto.
Roll up some of these colorful, mouth-watering Vegetable and Mint Spring Rolls with Peanut Sauce from The Kitchen.
Bake a batch of milk chocolate cupcakes with fresh mint frosting – from our friends at the aptly-named blog How Sweet It Is.
Take off your shoes and make a batch of Natural Lemony Mint Foot Scrub.
Now that your tootsies are happy, make the Barefoot Contessa’s Tabbouleh salad.
Make a mojito. We love this recipe from Jo Lynne at Musings of a Housewife with a mint-infused syrup that adds an extra punch of flavor. Plus, how often do you get to “muddle” something? Not nearly often enough, if you ask us.
Put up some homemade mint jelly. We like this recipe from the cleverly-named site Simply Recipes, which uses Granny Smith apples for natural pectin. Plus it’s a beautiful amber color instead of the typical artificial green. Enjoy a jar at home and give the rest as holiday gifts.
Make a batch of Fresh Mint Chocolate Truffles. Oh, yes yes yes. If you have extras, I can easily provide you with my shipping address.
Make minted iced tea — like this.
Who needs a still in the back yard when you can make homemade hooch in your kitchen? Brew some homemade Creme de Menthe and you’ll be able to make the Pioneer Woman’s Grasshopper Pie whenever a craving hits. It’s good to be prepared, I always say.