NOTE: for a more Asian flare, use a little bit less butter and add some toasted or regular sesame oil. If using frozen snow peas, thaw first.
Melt butter over medium heat and lightly brown the slivered almonds.
Add snow peas, fresh mint and 2 tablespoons water.
Cover pan and cook 2-3 minutes or just until snow peas are crisp-tender.
Season with salt and pepper to taste.
Note: I used an ovenproof grill pan to prepare this side dish.
Place the baby squash in the grill pan.
Add all the ingredients except for the fresh mint. Toss gently to coat the vegetables with the olive oil.
Roast at 425 degrees for 15 minutes. Stir the vegetables at the halfway mark.
Remove from oven and garnish with the fresh mint.
Serve hot.
Servings are estimated.
ream and milk. Add chopped mint leaves. Heat to a boil
Put the sugar in a saucepan and just cover with some water. Bring this to a boil stirring until sugar is dissolved.
Remove from heat and stir in fresh mint.
Set aside to cool.
Brew tea with the remaing water.
Cool.
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
n chocolate chips and chopped mint. Form dough into a disc
wo sheets of plastic wrap. Using a rolling pin or flat
If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes.
Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.
If using fresh mint, wash it and allow to dry completely; mince finely.
Peel garlic and grate it; mix into mint.
Peel onions.
Drop a layer of onions in a large jar, sprinkle with mint mixture and salt; repeat layers until the jar is full.
Pour in vinegar to the top of the jar, and place the lid on tightly.
Store in a refrigerator for at least one month up to 2-3 months.
When removing onions from the jar, use a clean utensil.
Using the dull side of a
combine heavy cream, sugar, and mint extract. Beat on medium-high
ccording to the package directions, using broth instead of water. Add
Boil the fava beans until just tender, 2-3 minutes.
Drain, rinse, and peel (skip the peeling if using edamame).
In a serving bowl, combine the beans, escarole, ham, mint, and shallots. Season to taste with salt and pepper.
In a small bowl, combine the remaining ingredients and whisk to form a dressing.
Add the dressing to the salad, and toss to combine.
Taste, and add more salt or pepper if needed.
Serve at once.
br>Bruise lemon verbena and mint and loosely fill clean glass
In a small sauce pan, combine mint leaves, corn syrup and lemon juice.
In a cup, blend water and cornstarch until smooth, add to mint mixture, stir well.
Over medium heat, cook mixture, stirring constantly until mixture thickens and bubbles.
Strain sauce, stir in 1 drop food coloring (if using).
Serve with cooked lamb.
To make vinaigrette:.
Combine tahini, oil, lemon juice, shallot, garlic, agave nectar, yogurt, vinegar, and 1/4 cup water in a blender and puree until smooth, adding more water if needed to make dressing pourable. Add cayenne and season to taste with salt and pepper(if using).
To make salad:.
Place the cucumber in a small bowl, top with enough of dressing to coat generously, and then sprinkle with the mint and parsley. Toss to combine. Serve and enjoy!
Crush garlic cloves.
(If using mortar and pestle, cut cloves in pieces and add a sprinkle of salt and a few drops of water.) In a bowl combine garlic, salt, olive oil and yogurt.
Add minced fresh mint leaves.
Peel cucumber.
Slice very thinly into yogurt mixture.
Adjust salt to taste. Chill thoroughly.
May be served over ice cubes, if desired.
In a saucepan, bring the water to a boil and add the saffron. Remove from the heat, cover, and let stand for 30 minutes.
Return the pan to the heat, bring to a boil, and mix in the olive oil, salt, couscous, and raisins.Remove from the heat, cover, and let stand for 30 minutes.
Using a fork and your fingertips, fluff the couscous to separate the grains. Taste and adjust the seasonings. Stir in the mint.
Serve warm or at room temperature.
In a medium saucepan, bring water to a boil.
Add couscous, stir, and turn off heat; cover saucepan and let rest for 10 minutes.
Fluff couscous with a fork and transfer to a medium bowl.
Allow to cool, then add plums, scallions, cheese, and mint.
In a small bowl, whisk honey and vinegar until honey has dissolved; pour over couscous and gently toss.
Season with salt and pepper to taste.
inutes, stirring occasionally.
If using fresh mint, wash and chop finely.