Tuesday, May 28, 2013


Perhaps I should have done my homework before planting the mint so close to the basil. As I was reading up on mint the words plant where you can control it caused my heart to race. It seems mint is highly known to take over the garden by its runners and seeds. I had no idea this plant would need to be watched so carefully. I was just happy to have mint on hand when needed for a recipe like the time when I needed it for mint juleps for the Kentucky Derby, but then also discovered I didn't have the bourbon either.
Mint always bring cool refreshing images to mind; like in a frosty glass of lemonade and/or additions to soups, salads, main dishes and desserts. Mint is often used in Mediterranean cuisine.
 Mint Greek Salad
Cook's notes: This salad has two different dressings. Be sure to marinate the salad ingredients (not the greens) in dressing several hours before serving, Use a slotted spoon to drain some of the dressing off and place marinated vegetables on a bed of mixed greens.
Serves 2-4
  • Romaine lettuce mixed with spring mix about 5 cups
  • 1 medium sized cucumber, peel outer skin and dice
  • 2 cups grape tomatoes cut in half
  • 2 TB. chopped fine mint
  • 1 tsp. dried dill
  • crumbled feta cheese
  • diced black olives
  • diced red onion

Dressing: Option #1 
1/3 cup Greek Feta Vinaigrette by Girard's (make sure it has been shaken in the bottle) 
  • In a bowl add to vinaigrette, dill, mint, diced onions, tomatoes and cucumber
  • Refrigerate several hours
  • To serve add marinated vegetables to lettuce, crumbled Feta and black olives 

Dressing: Option #2 
In a blender add the following 
  • 8 TB. extra light olive oil
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/4 tsp. salt and 1/4 tsp. pepper
  • 3/4 tsp. onion powder
  • 1-1/2 tsp. Dijon mustard
  • 5-1/2 TB. red wine vinegar
  • 1/2 tsp. sugar
Follow as above for option #1 except substituting this dressing for vinaigrette

Sugar Snap Peas with Mint
Cook's notes:
recipe adapted from allrecipes.com serves 2-4
  • 2 tsp. olive oil
  • 3/4 lb. sugar snap peas trimmed
  • 3 green onions chopped
  • 1 clove garlic 
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1-2 TB, fresh mint
  • 1/2 tsp. dried dill
  • 2 TB. toasted sesame seeds
  • Heat oil in skillet medium heat, add sugar snap peas,green onion, garlic, dill
  • Season with salt and pepper
  • Stir fry 4 minutes, remove from heat and stir in mint leaves and sesame seeds

Check back tomorrow for a lamb dish with mint and a watermelon salad with mint

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