Category: Mint

In the summer I like to keep fresh feta, goat cheese and/or fresh mozzarella on hand so I can toss together quick salads like this. You can substitute parsley or basil for the mint.... Read more »

The combination of toasted nuts, cheese, oil, garlic and herbs, leafy greens or even beets, processed into a chunky loose sauce or a smooth puree elevates most anything. This version with lots of fresh mint, toasted hazelnuts and lemon zest and juice and plenty of new garlic is good with chicken, beef or roasted beets or tossed with spring onions and potatoes for a twist on potato salad. This pesto oxidizes quickly so the color will fade but you can cover it with a layer of olive oil and stir it up well before using for a brighter color. ... Read more »

I was aiming for a bright, springy and less soupy version of lentil soup and it worked. I try to use just enough water to have a luscious, silky but not soupy consistency. The amount of liquid absorbed will vary based on your potatoes and lentils and it will certainly be delicious if it's a bit soupier too. If you don't have mint use parsley, chives, or tarragon.... Read more »

This salad came about on a hot evening when I didn't feel like neatly rolling salad rolls but had most of the ingredients I typically use to make salad rolls. Instead of dressing the salad in a peanut sauce (which I would normally make to accompany proper salad rolls) I just added roasted peanuts to the salad and made a lighter/brighter dressing.  Don't be put off by the handful of steps--it comes together fairly quickly. This salad is begging for variations: add snap peas, blanched green beans or edamame, cooked shrimp or chicken, diced cucumber, even halved cherry tomatoes or sliced red peppers. Have fun with it and use what you have on hand and use fewer herbs if you don't have the volume I suggest. Shiso would be a delicious addition here as well.... Read more »

This is such a simple, fresh and bright salad that could serve as a lovely ending to a summer meal. The cucumber, in the melon family itself, happily straddles the sweet/savory line here.... Read more »

Roasting cauliflower with nothing but salt and oil is delicious. Add a little spice mixture and dress with fresh mint, after roasting, and you have even more flavor and contrast. Use cilantro and/or parsley if you don't have mint, or a combination of all three. ... Read more »

This is a delicious, fresh dish and it’s a good template. Use whatever vegetables and herbs you have/like. You will likely have sauce left over which is good with cold noodles, leftover rice or chicken, roasted vegetables, etc.  ... Read more »

These are deep green and light as air thanks to the beaten egg whites. The mint is a particularly wonderful element here.  If you don't have nettles you can substitute spinach, chard or beet greens.... Read more »

I like to make fritters of most anything and these pack a nice punch from the hot pepper and are earthy and filling. The garlicky, minty yogurt topping delivers a bright, fresh kick. ... Read more »

I love the short season of shelling peas. If it gets too hot and they stay on the vine too long they get starchy but when they're just right they are tender and sweet and enhance anything on the plate.   You can substitute goat cheese or feta for the fresh mozzarella.... Read more »

A quick trip to a hot skillet, some fresh herbs and plenty of lemon and hot pepper and you have a lovely side dish.... Read more »

  I grow a couple of Thai basil plants every year for salad rolls and this rice noodle salad specifically. I use it in curries too but I love making these beautiful, fresh rolls for dinner on a hot summer night. Regular basil will work just fine too. And it's a fun project to do with children. My son loves to make and eat them.   ... Read more »

  --Slightly adapted from Racheleats.com   Sweet, salty, cool, crunchy and full of herbs. This is just a stellar combination.   Serves 4-6... Read more »

Substitute carrots or snap peas or asparagus for the turnips, if you'd like. This sauce is nice to have on hand to enhance anything from chicken to eggs to pasta or any grain or vegetable. Feel free to halve the sauce recipe if you’d like but you'll need a mini food processor in that case because the volume won't be quite enough for a regular one.... Read more »

You can use snap or snow peas instead of shelling peas or omit them or omit the favas or substitute sliced green beans. All of those variations, and I'm sure many others, are excellent. It's a simple, fresh salad that is good warm or at room temperature and can be added to--hardboiled egg, tuna, other herbs, scallions, etc.   Serves 4  ... Read more »

  The mint or some tender herb makes this salad vibrant and the yogurt dressing adds a refreshing tang. Scale this as you’d like. If you have a big crowd use a whole head of cabbage.   Serves 4-6  ... Read more »

  --adapted from Tender by Nigel Slater   This is to me a perfect salad. Sometime you may be lucky enough to have both favas and shelling peas in your share so then you can make this!  ... Read more »

--adapted from David Lebovitz   This is by far my favorite version of this classic Levantine Arab Salad. It's mostly herbs with just a little bulgur. With the freshest of herbs and a good sharp knife you have everything you need for this classic dish.   Serves 6-8... Read more »

These are just so good! They come together quickly and don’t be put off by grating the zucchini onto a dishtowel or into a bowl and then wringing out the liquid. It’s easy and even fun to do and makes the fritters so much better and only takes a few minutes.  ... Read more »

  This is a very simple, summery fruit salad that can be made with most any fruit. The mint is what makes it interesting. And if you want to be fancy, pour 1 cup of prosecco or other sparkling wine over the whole thing right when you serve it.... Read more »