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Grilled Zucchini with Tomatoes and Mint
Side Dish

Grilled Zucchini with Tomatoes and Mint

4.0

Prep
10 min
Cook
5 min
Total
15 min

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

Braised Cucumbers
Side Dish American

Braised Cucumbers

3.3

Prep
10 min
Cook
5 min
Total
45 min

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

Watermelon Summer Salad
Side Dish American

Watermelon Summer Salad

4.3

Prep
30 min
Cook
Total
30 min

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

Grilled Corn "Tabbouleh"
Side Dish

Grilled Corn "Tabbouleh"

5.0

Prep
15 min
Cook
15 min
Total
30 min

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

Butter-Smashed Peas with Radishes
Side Dish American

Butter-Smashed Peas with Radishes

Prep
5 min
Cook
15 min
Total
20 min

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

Couscous with a Kick!
Side Dish

Couscous with a Kick!

4.4

Prep
20 min
Cook
10 min
Total
30 min

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

Armenian-Style Potato Salad
Side Dish Asian

Armenian-Style Potato Salad

4.4

Prep
15 min
Cook
15 min
Total
210 min

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

Tabbouleh III
Side Dish Middle Eastern

Tabbouleh III

4.4

Prep
45 min
Cook
Total
285 min

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

Herbed Greek Roasted Potatoes with Feta Cheese
Side Dish Greek

Herbed Greek Roasted Potatoes with Feta Cheese

4.7

Prep
20 min
Cook
80 min
Total
100 min

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

Cucumber Tabbouleh
Side Dish Middle Eastern

Cucumber Tabbouleh

4.5

Prep
10 min
Cook
Total
130 min

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

Couscous Primavera
Side Dish American

Couscous Primavera

4.4

Prep
15 min
Cook
20 min
Total
35 min

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

Thornehedge Peach Slaw
Side Dish American

Thornehedge Peach Slaw

4.1

Prep
25 min
Cook
Total
70 min

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

Authentic Lebanese Fattoush
Side Dish Middle Eastern

Authentic Lebanese Fattoush

4.4

Prep
15 min
Cook
5 min
Total
20 min

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

Chicken Noodle Salad
Side Dish Asian

Chicken Noodle Salad

4.7

Prep
20 min
Cook
15 min
Total
155 min

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

Pepper-Mint Limeade
Drink Mexican

Pepper-Mint Limeade

4.5

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Combine sugar and lime juice in a large pitcher until sugar dissolved. Add mint sprigs; mash with a wooden spoon to release some oils. Stir in water, then stir in jalapeño. Cover the pitcher; refrigerate 8 hours to overnight.

By your mom

Watermelon Agua Fresca
Drink Mexican

Watermelon Agua Fresca

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place watermelon and water in a blender; process until smooth. Add sugar to taste.
  3. 3 Cut lime slices in half; place a half lime slice into each of 8 glasses along with 3 mint leaves. Crush mint and lime with a cocktail muddler to release juice, then fill each glass with 1 cup of ice.
  4. 4 Pour watermelon agua fresca over ice in each glass; stir before serving.

By Sherbear1

Mexican Strawberry Agua Fresca
Drink Mexican

Mexican Strawberry Agua Fresca

4.8

Prep
25 min
Cook
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together strawberries, sugar, and 1 cup cold water in a medium bowl. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
  3. 3 Pour chilled strawberry mixture into a blender. Blend on high until smooth.
  4. 4 Pour through a wire mesh strainer set over a large bowl; discard pulp and seeds.
  5. 5 Stir remaining 7 cups cold water into strawberry juice until aqua de fresa is well combined.
  6. 6 Fill glasses with ice. Pour aqua de fresa over ice. Garnish each serving with lime wedges and mint leaves.

By Olivia

Mango-Tomatillo Guacamole
Appetizer Mexican

Mango-Tomatillo Guacamole

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
  2. 2 Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

By Polly

Traditional Chilaquiles
Breakfast Mexican

Traditional Chilaquiles

4.5

Prep
20 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place tomatillos, onion, cilantro, poblano pepper, jalapeño pepper, garlic, mint, and salt in a blender; blend until smooth. Transfer to a saucepan; bring to a gentle boil. Reduce heat to medium-low; simmer until thickened, stirring often, about 10 minutes. Stir in chicken; simmer until heated through, about 5 minutes more.
  3. 3 Heat oil in a large skillet over medium heat. Fry tortilla strips, in batches, until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
  4. 4 Layer ½ fried tortilla strips in a 2-quart baking dish; spread ½ tomatillo sauce over top. Combine pepper Jack cheese and Monterey Jack cheese in a bowl; sprinkle ½ on tomatillo sauce. Repeat layers.
  5. 5 Bake in the preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Cool before serving, about 5 minutes.

By Brady Hamilton

Easy Mexican Tortilla Soup
Dinner Mexican

Easy Mexican Tortilla Soup

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
  4. 4 Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
  5. 5 Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

By Carlos Campos

Tortilla Sundae With Minted Mango Salsa
Dessert Mexican

Tortilla Sundae With Minted Mango Salsa

4.4

Prep
Cook
Total

Instructions

  1. 1 In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
  2. 2 Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
  3. 3 Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

By USA WEEKEND columnist Pam Anderson

Cinco de Mayo Salsa Cruda
Appetizer Mexican

Cinco de Mayo Salsa Cruda

4.5

Prep
20 min
Cook
Total
35 min

Instructions

  1. 1 Place tomatoes in a strainer; drain for 15 minutes.
  2. 2 Combine tomatoes, onion, jalapeño, garlic, and serrano in a large bowl; pour lime juice over top. Stir in cilantro, mint, 1 teaspoon salt, oregano, cayenne pepper, and sugar.
  3. 3 Refrigerate for 1 hour. Season with salt before serving.

By John Mitzewich

Albondigas Sinaloenses
Dinner Mexican

Albondigas Sinaloenses

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
  2. 2 Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.

By PORROSITA

Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
Dinner Mexican

Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)

5.0

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
  2. 2 Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
  3. 3 Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

By Josefina Mijares