Category: Mint

This is a fairly quick and satisfying meal that uses up most any vegetable you have on hand. Once you make it a few times you won't need to look at a recipe and will have fun with whatever version you conjure. If you're using summer squash or other quick cooking vegetables, add them to the curry a bit later since they will take less time to cook and you want them to keep their shape just a bit.... Read more »

--adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi   As every recipe of theirs is, this is fresh and inspired. I've simplified it a bit. ... Read more »

  This is a very adaptable salad (template). Substitute vegetables and herbs as you wish just be sure to chop everything quite small. This is a good dinner salad on a warm night especially if you add cooked beans, cheese and/or toasted seeds or nuts or cooked chicken.   This makes a lot of salad so feel free halve the recipe. I load mine up with herbs—mint, parsley, cilantro, chives and thyme. The more the better!... Read more »

This is the loveliest platter of food—blanched chard and roasted chicken are dressed with the same, lemony, minty green onion vinaigrette. You can also roast the potatoes and cook the chard and use perfectly cooked hard-boiled eggs (cover eggs generously with cold water, bring to a boil, turn off heat and let sit in hot water for 8-9 minutes, drain and rinse in cold water) instead of chicken or you could use canned Oregon Albacore. The dressing is really what ties all together.  ... Read more »

This is a delicious, summer salad I learned in Southern Italy, though I added the cheese. The family I lived with in Calabria just served the beans with mint, olive oil, and salt. I serve this dish with another salad or a frittata or hard-boiled eggs and good bread as a simple supper.  ... Read more »

--adapted from Plenty by Yotam Ottolenghi   This dish is substantial enough to make a light main course. The earthy flavors of the nuts and the lentils are balanced by the sharpness of the vinegar and the fresh mint. Don’t skimp on the salt - lentils need a lot of it. You can serve this warm or at room temperature.   Serves 4... Read more »

This salad is addictive. And if you don't have harissa in your pantry it will likely be a worthwhile addition or you can make it yourself. It's a key component in this dish of Bulgur with Greens and is a wonderful addition to dressing and rubs and soups, etc.  ... Read more »

Fresh, quick and good . . . if you’re having any kind of grilled meat, this would be perfect, or as part of a dinner of other salads.... Read more »

This is a great way to use up leftover or previously frozen rice and whatever veggies you have on hand. You can easily add chicken or beef, cut fairly small. If you’re going to add meat, stir-fry the veggies first, then remove from pan, add meat and stir fry until cooked.  Add veggies back in as well as rice, garlic, etc. and proceed with recipe. The addition of coconut milk is a bit unusual here but I think it’s a nice touch.  ... Read more »

  This is a very herb-heavy variation of my favorite Asian noodle salad.I like this tossed with lots of toasted peanuts which turns it into a light meal-in-one for a hot summer night. You can also use fewer vegetables and really focus on the herbs. This looks like a long, complicated recipe but it is not. Shake up the dressing, cook noodles, wash herbs and cut a few vegetables and you are there.... Read more »

[caption id="attachment_15511" align="alignleft" width="240"] Spearmint[/caption] Mint grows prolifically here in the Pacific Northwest and you have to be careful that it does not take over your garden. Spearmint is the most commonly available culinary variety, good in both sweet and savory dishes.   Many countries use mint in their cooking, including India, Iran, Lebanon, Israel, Vietnam, Thailand and many more. I use an entire bunch in one of my favorite Indian-inspired dishes, a winter squash and red lentil dal.  And nothing makes salad rolls more vibrant than fresh mint. Chopped mint and diced melon with a glass or two of sparkling wine poured over it is a quick and elegant summer dessert. ... Read more »

The first time I made these for dinner I ate  2/3 of it by myself. This is a strong, fresh flavored dish. I make it just with Brussels sprouts or a mixture of cauliflower and Brussels sprouts or just cauliflower. You can certainly use broccoli or other roasted vegetables too. To make it vegetarian substitute 2 tablespoons soy sauce or tamari for the fish sauce.... Read more »