Fresh Mint
Posted by peachplum on May 14, 2007 · Member since Apr 2007 · 14 posts
I just received a huge bunch of organic, fresh mint. I've never cooked much with mint, so I'm wondering if anyone has any suggestions on what to do with it. I'll be brewing a lot of tea, of course, but what else? I want to use it as much as possible so none of it goes to waste!
Put it in tabbouleh, or however you spell that, chopped fresh mint and parsley are what make the dish! You know, cold couscous salad with cukes and tomato and--oh golly, I'm hungry now!
I don't remember where I found this recipe but it uses 2 tbl of mint. We had it as a side dish with spaghetti with traditional sauce. It's good. The line separates my post from the comments prefacing the recipe.
---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
This is lovely as a side dish to many different kinds of meals, but for Italian meals it goes wonderfully after a pasta dish which has tomatoes in it - as a neat change of pace. Serve hot or at room temperature.
This recipe serves two (cuz that's the way we cook) - double or treble the recipe for more.
ZUCCHINI WITH LEMON & MINT
2 zucchini (around 3/4 pound), sliced in 1/4-inch rounds
1 tsp salt
1 Tbsp olive oil
1/2 medium onion, chopped finely
1 Tbsp lemon zest (just the yellow, not the white part of the rind), grated or finely chopped
2 Tbp minced fresh mint leaves
Black pepper, freshly ground and perhaps more salt at the end.
If you have time, sprinkle the zucchini with salt and let it stand 20 mins. or so until some liquid comes out. Rinse and pat dry. (Otherwise, it's hard to brown.)
Put the olive oil into a largeish skillet and saute the onion over medium-high heat until it softens and starts to turn translucent. Then add the zucchini and the lemon zest and cook until the zucchini turns golden brown - this could take around 10 to 12 minutes or so.
Throw in the lemon juice, the pepper and the mint and toss it around and heat for around another minute. Taste for seasoning and adjust if necessary.
Serve now or let it cool to room temperature. Makes great leftovers too.
Mojitos!!!!
I also add mint to my salad greens.
Chutney!
You could also hang it upside down, dry it, and then use the dried leaves for tea for the next three years :)
Fresh Thai spring rolls with fresh basil and cilantro, sprouts, veggies, tofu and a yummy peanut dipping sauce ;)
melt some dark chocolate and dip mint leaves in the melted chocolatey goodness. freeze them and enjoy them as a refreshing dessert!
otherwise, just put tons and tons of it in some tabbouleh
Wow, all of these ideas sound SO good. I can't wait to try them all -- especially the dark chocolate one! Thank you all so much for your help :)
Brew a strong tea of mint, pour it into ice cube trays and use them for a cool, refreshing addition to your summertime drinks. I sometimes add fresh mint to smoothies.
melt some dark chocolate and dip mint leaves in the melted chocolatey goodness. freeze them and enjoy them as a refreshing dessert!
Woooo Hoooo! That sounds like fun!
I second the Mojitos and also a Lemondrop martini:
Fresh squeezed lemon juice
Sugar to Taste
Vodka
and crushed mint leaves
Shake with ice and serve. Perfect on a hot summer day! 8)
And there's always a mint julep. A Corinthian Julep has three jiggers of whiskey: for Faith, Hope and Charity!
Oh, that reminds me. You can put some fresh mint leaves in your coffee filter before adding the grounds. It will give your coffee a fresh mint taste, supposedly.
I really want to try the chocolate covered mint leaves now. God it sounds delicious!