Type what you have

Ingredients

• ✓ mint
• watermelon
• red onion
• apple cider vinegar
• black pepper

Instructions

1. 1 Toss watermelon, onion, vinegar, mint, and black pepper together in a large bowl. Refrigerate until chilled, about 1 hour.

By Mrs Karen Hall

Ingredients

• ✓ mint
• zucchini
• olive oil
• salt
• black pepper
• cherry tomato
• olive oil
• apple cider vinegar

Instructions

1. 1 Preheat an outdoor grill to high heat and lightly oil grate.
2. 2 Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
3. 3 Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
4. 4 Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

By VirginiaWillis

Ingredients

• ✓ mint
• greek yogurt
• cucumber
• lemon juice
• white sugar
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together in a bowl. For best results cover and refrigerate the raita for a few hours, or preferably overnight.

By BenevolentEmpress

Ingredients

• ✓ mint
• cucumber
• salt
• butter
• lemon juice
• black pepper

Instructions

1. 1 Place cucumbers in a shallow baking dish and sprinkle kosher salt over the top; toss to coat and let rest, 30 minutes to 1 hour. Drain cucumbers and discard any accumulated liquid.
2. 2 Melt butter in a large skillet over medium-high heat. Cook and stir cucumbers in hot butter until cucumbers are heated through and color starts to change, 5 to 10 minutes.
3. 3 Transfer cucumbers to a serving dish; season with lemon juice, mint, and black pepper.

By clk103197

Ingredients

• ✓ mint
• red onion
• lime juice
• watermelon
• feta cheese
• black olive
• olive oil

Instructions

1. 1 Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
2. 2 In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

By Jessica Mayo

Ingredients

• ✓ mint
• corn
• flat-leaf parsley
• jalapeno pepper
• garlic
• olive oil
• aleppo pepper
• coriander
• lemon zest
• lemon juice
• sea salt
• black pepper

Instructions

1. 1 Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
2. 2 Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
3. 3 Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

By VirginiaWillis

Ingredients

• ✓ mint
• green pea
• butter
• radish
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Bring salted water to a rolling boil in a saucepan over high heat. Add peas. Cook until tender, about 5 minutes. Drain and set aside.
2. 2 Reduce heat to medium and add butter to saucepan. Stir in radishes; cook, stirring often, until translucent, about 3 minutes.
3. 3 Transfer radishes to a plate and return drained peas to pan. Mash peas lightly or until desired consistency with a potato masher. Stir in radishes and mint. Season with Parmesan cheese, salt, and black pepper to taste.

By VirginiaWillis

Ingredients

• ✓ mint
• water
• couscous
• feta cheese
• jalapeno pepper
• cucumber
• garlic
• green onion
• basil
• cilantro
• parsley
• cumin
• cayenne pepper
• lemon

Instructions

1. 1 Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
2. 2 While the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. Add the prepared couscous and mix well.

By vburrito

Ingredients

• ✓ mint
• olive oil
• white wine vinegar
• salt
• black pepper
• dijon mustard
• white sugar
• tomato

Instructions

1. 1 Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.

By Shandeen Gemanis

Ingredients

• ✓ mint
• bulgur
• water
• tomato
• onion
• parsley
• lemon
• olive oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place bulgur in a small mixing bowl. Add boiling water, mix, and cover with a clean towel. Let stand for 1 hour. Drain any excess water.
3. 3 Combine tomatoes, onion, parsley, mint, lemon juice, olive oil, and salt. Add bulgur; mix well and serve.

By Nadine

Ingredients

• ✓ mint
• ✓ mint
• yukon gold potato
• kosher salt
• olive oil
• red onion
• red bell pepper
• garlic
• lemon juice
• green onion
• parsley
• black pepper
• aleppo chili flake
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
3. 3 Transfer cooked potatoes to a large mixing bowl and let cool slightly.
4. 4 While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
5. 5 Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
6. 6 Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
7. 7 Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

By John Mitzewich

Ingredients

• ✓ mint
• bulgur
• tomato
• cucumber
• green onion
• garlic
• parsley
• salt
• lemon juice
• olive oil

Instructions

1. 1 Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
2. 2 In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

By Katherine Denning

Ingredients

• ✓ mint
• potato
• water
• olive oil
• lemon juice
• garlic
• sea salt
• black pepper
• oregano
• feta cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
2. 2 Stir together potatoes, water, olive oil, lemon juice, garlic, salt, and pepper in a large bowl until potatoes are evenly coated. Pour into the prepared baking dish.
3. 3 Roast in the preheated oven until potatoes begin to brown, about 40 minutes. Season potatoes with oregano and mint. If mixture appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake until potatoes are very tender, about 40 minutes more. Top with feta cheese to serve.

By Cat Lady Cyndi

Ingredients

• ✓ mint
• bulgur
• water
• olive oil
• lemon juice
• green onion
• parsley
• tomato
• cucumber
• salt
• black pepper

Instructions

1. 1 Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
2. 2 Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

By jen

Ingredients

• ✓ mint
• couscous
• green onion
• jalapeno pepper
• olive oil
• cumin
• cayenne pepper
• black pepper
• vegetable stock
• asparagus
• pea
• salt
• black pepper

Instructions

1. 1 Combine couscous, green onion, jalapeño, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
2. 2 Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
3. 3 Pour stock, asparagus, and peas over couscous mixture; shake the bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ mint
• pecan
• savoy cabbage
• peach
• red bell pepper
• yellow bell pepper
• green onion
• celery seed
• peach
• vegetable oil
• honey
• lemon juice
• salt
• pepper

Instructions

1. 1 Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
2. 2 In a large bowl, mix the pecans, cabbage, 8 fresh peaches, red bell pepper, yellow bell pepper, green onions, and celery seed. Cover and chill 45 minutes in the refrigerator.
3. 3 In a blender or food processor, blend the 1/2 cup chopped peaches until smooth. Transfer to a bowl, and mix with the oil, honey, lemon juice, salt, and pepper. Chill until slaw is ready to be served, then toss with slaw to coat. Garnish slaw with mint sprigs.

By L M KELLY

Ingredients

• ✓ mint
• pita
• flat-leaf parsley
• arugula
• green onion
• purslane
• cucumber
• green bell pepper
• tomato
• romaine lettuce
• black pepper
• salt
• sumac
• garlic
• lemon juice
• cornstarch
• water

Instructions

1. 1 Make dressing: Stir together water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
2. 2 Assemble salad: Combine lettuce, tomatoes, bell pepper, cucumber, purslane, green onions, arugula, parsley, and mint in a large serving bowl. Toss with dressing and serve with toasted pita.

By George

Ingredients

• ✓ mint
• cilantro
• basil
• peanut
• green onion
• red bell pepper
• carrot
• spaghetti
• chicken breast
• sesame oil
• hoisin sauce
• sriracha chile sauce
• brown sugar
• fish sauce
• soy sauce
• rice vinegar
• garlic

Instructions

1. 1 Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
2. 2 Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
4. 4 Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
5. 5 Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

By John Mitzewich

Ingredients

• ✓ mint
• chickpea
• tomato
• green onion
• lemon
• olive oil
• salt
• black pepper
• halloumi cheese

Instructions

1. 1 Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
2. 2 Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
3. 3 Stir halloumi into the salad and serve immediately.

By cheesemite

Ingredients

• ✓ mint
• yogurt
• olive oil
• lemon
• dill
• parsley
• sea salt
• black pepper
• cucumber
• cherry tomato
• red onion

Instructions

1. 1 Combine Greek yogurt, olive oil, lemon juice, dill, mint, and parsley in the bowl of a small food processor or blender. Process until herbs are finely minced and dressing is well blended. Season with salt and pepper. Set dressing aside.
2. 2 Combine cucumber, tomatoes, and red onions in a large bowl. Lightly sprinkle vegetables with a pinch of salt. Toss vegetables with the dressing and garnish with lemon zest.

By Bibi

Ingredients

• ✓ mint
• orzo pasta
• olive oil
• brown lentil
• red wine vinegar
• garlic
• kalamata olive
• feta cheese
• red onion
• dill
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
2. 2 Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
3. 3 Combine the remaining olive oil, vinegar, and garlic in a small bowl.
4. 4 Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

By KAGRECO

Ingredients

• ✓ mint
• ground lamb
• ground beef
• ginger root
• garlic
• salt
• black pepper
• greek yogurt
• lemon
• garlic
• salt
• sweet onion
• green tomato
• ciabatta sandwich roll
• feta cheese
• arugula

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Make the patties: Mix ground lamb, ground beef, mint, ginger, garlic, salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape into large patties. Set aside.
3. 3 Make the sauce: Mix Greek yogurt, lemon zest, garlic, and salt in a bowl; cover and refrigerate.
4. 4 Cook burger patties on the preheated grill until cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
5. 5 While burgers are cooking, get ready to assemble: Place slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
6. 6 Spread yogurt sauce over sliced ciabatta rolls. Continue assembly by placing each burger patty on a roll. Divide feta cheese slices over the patties. Top each with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

By HerbanSpoons

Ingredients

• ✓ mint
• balsamic vinegar
• tomato sauce
• black pepper
• salt
• rosemary
• basil
• coriander
• lemon zest
• worcestershire sauce
• thyme
• garlic
• egg
• ground lamb
• milk
• vegetable oil
• bread
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
2. 2 Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
3. 3 Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
4. 4 Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
5. 5 Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

By Bones

Ingredients

• ✓ mint
• red pepper flakes
• chicken stock
• tomato sauce
• cayenne pepper
• cinnamon
• black pepper
• oregano
• salt
• cumin
• rosemary
• tomato paste
• olive oil
• garlic
• egg
• ground lamb
• milk
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; lightly grease with oil.
2. 2 Combine bread crumbs and milk in a small bowl; soak until bread crumbs absorb milk, about 30 minutes.
3. 3 Combine bread crumb mixture, lamb, egg, garlic, 2 tablespoons olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
4. 4 Form lamb mixture into 2-inch meatballs; place on the prepared baking sheet.
5. 5 Cook in the preheated oven until slightly browned, about 15 minutes. Remove from oven; set aside.
6. 6 Combine meatballs, tomato sauce, chicken stock, mint, and pepper flakes in a large saucepan over medium heat until meatballs are no longer pink inside, about 45 minutes.

By John Mitzewich

Ingredients

• ✓ mint
• ✓ mint
• muenster cheese
• naan bread
• black pepper
• salt
• basil
• caper
• tomato sauce
• black pepper
• salt
• olive oil
• garlic
• onion
• egg
• ground lamb
• parsley
• basil
• paprika
• garlic powder
• bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
5. 5 Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
6. 6 Bake in the oven until cheese is melted, 5 to 10 minutes.

By jdwuscg

Ingredients

• ✓ mint
• cayenne pepper
• yogurt
• parsley
• vegetable stock
• chickpea
• tomato
• butternut squash
• yellow bell pepper
• red bell pepper
• zucchini
• celery
• onion
• garlic
• coriander
• cumin
• cinnamon
• hot chile flake
• olive oil
• garlic
• thyme
• olive oil
• garlic
• bay leaf
• green lentil

Instructions

1. 1 Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2. 2 Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3. 3 Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

By Cara Lewis-Watts

Ingredients

• ✓ mint
• water

Instructions

1. 1 Place 2 to 3 mint leaves into each cell of a heatproof ice cube tray. Fill the cells with the boiling water, then let stand for 10 minutes; remove the leaves if desired. Freeze the ice cube tray until solid.

By Skuba

Ingredients

• ✓ mint
• lavender petal
• water

Instructions

1. 1 Place lavender petals and mint leaves into a saucepan, pour water over lavender and mint, and bring to a boil. Turn heat to low and simmer tea until flavor is your desired strength, 15 to 20 minutes. Strain out mint and lavender petals and serve tea hot. If you prefer, let strained tea cool serve over ice.

By J Henry

Ingredients

• ✓ mint
• sugar
• white rum
• lime-flavored seltzer water

Instructions

1. 1 Muddle 4 mint sprigs and sugar together in a mixing glass until crushed.
2. 2 Add rum and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with lime-flavored seltzer and garnish each glass with a remaining mint sprig.

By Juliana Hale

Ingredients

• ✓ mint
• raspberry vinegar
• sugar

Instructions

1. 1 Place vinegar in a container with a tight-fitting lid. Add mint and sugar; cover and shake until sugar dissolves.
2. 2 Stir in additional sugar, if necessary, to balance vinegar flavor.

By PANTRYGATHERINGS