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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

Chef John's Fresh Spring Rolls
Lunch Southeast Asian

Chef John's Fresh Spring Rolls

4.9

Prep
15 min
Cook
Total
35 min

Instructions

  1. 1 Soak a rice paper wrapper in cold water just until it becomes flexible, 1 minute or less. Place on a slightly damp towel. Place some baby greens near the bottom of the round. Top with strips of chicken and pepper, leaving about a 1-inch margin on the sides. Roll tightly just until the bottom edge meets the center of the paper and sticks there. Then continue to add more chicken strips and vegetable strips. Finish with torn pieces of herbs. Complete the roll, pressing the ingredients to keep roll tight and tucking in the sides.
  2. 2 Transfer completed rolls to a plate lined with damp paper towels. Cover each roll with damp papers towels as you work to prevent them from drying out; don't let the rolls touch each other or they will stick together.

By John Mitzewich

Vietnamese Rice Noodle Salad
Lunch Southeast Asian

Vietnamese Rice Noodle Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
  2. 2 Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
  3. 3 Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

By jen

Bo Nuong Xa
Dinner Southeast Asian

Bo Nuong Xa

4.4

Prep
20 min
Cook
10 min
Total
270 min

Instructions

  1. 1 In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.
  2. 2 Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.
  3. 3 Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.

By Maryellen

Vietnamese Fresh Spring Rolls
Appetizer Southeast Asian

Vietnamese Fresh Spring Rolls

4.7

Prep
45 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.
  3. 3 Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
  4. 4 Lay wrapper flat; place 2 shrimp halves, some cooled noodles, lettuce, mint, cilantro, and basil in a line across middle of wrapper, leaving about 2 inches uncovered on each side.
  5. 5 Fold opposing uncovered sides of wrapper inward, then tightly roll 1 of the opposing edges of the wrapper around the filling. Repeat with remaining ingredients.
  6. 6 Combine water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl; set aside.
  7. 7 Combine hoisin sauce and peanuts in a separate small bowl; set aside.
  8. 8 Serve spring rolls with both sauces for dipping.

By Paula

Banh Mi Burgers
Dinner Southeast Asian

Banh Mi Burgers

4.6

Prep
30 min
Cook
10 min
Total
280 min

Instructions

  1. 1 In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
  2. 2 Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
  3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. 4 Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.

By wisweetp

Vietnamese Beef Pho
Lunch Southeast Asian

Vietnamese Beef Pho

4.1

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Combine broth, onion, ginger, lemongrass, cinnamon stick , and peppercorns in a large pot. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour.
  2. 2 When broth has simmered for 45 minutes, soak noodles in a bowl filled with hot water to cover until soft, about 15 minutes. Drain.
  3. 3 Meanwhile, arrange bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges on a platter.
  4. 4 Divide the drained noodles among six large soup bowls; place raw beef slices on top. Ladle hot broth over noodles and beef. Serve alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.

By Maryellen

Vietnamese Lemongrass Meatballs
Dinner Southeast Asian

Vietnamese Lemongrass Meatballs

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
  2. 2 Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
  3. 3 Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
  4. 4 Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
  5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. 6 Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.

By lutzflcat

Vietnamese Stir-Fry
Dinner Southeast Asian

Vietnamese Stir-Fry

4.4

Prep
30 min
Cook
25 min
Total
175 min

Instructions

  1. 1 Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl, and pour into a resealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef sirloin tip from the marinade, and shake off excess. Discard the remaining marinade.
  2. 2 Heat vegetable oil in a large skillet over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned, and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the skillet if needed. Stir in 2 cloves of garlic, green onion, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes and pepper. Return beef sirloin to skillet and toss to combine. Remove from heat and toss in cilantro.

By gibsey23

Vermicelli Noodle Bowl
Lunch Southeast Asian

Vermicelli Noodle Bowl

4.8

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 To make the dressing: Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl; set aside.
  2. 2 Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
  4. 4 Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate noodles.
  5. 5 Assemble vermicelli bowl by placing cooked noodles in one half of each serving bowl; place lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots. Serve with shrimp skewers and sauce on the side. Pour dressing on top and toss thoroughly to coat before eating.

By Allrecipes

Vietnamese Noodle Salad with Lemongrass Chicken
Dinner Southeast Asian

Vietnamese Noodle Salad with Lemongrass Chicken

5.0

Prep
20 min
Cook
10 min
Total
255 min

Instructions

  1. 1 Place chicken into a large zip-top freezer bag.
  2. 2 Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
  3. 3 Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
  4. 4 Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
  5. 5 Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
  6. 6 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
  7. 7 Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

By kimmi

Mint Ice Cubes
Drink

Mint Ice Cubes

4.7

Prep
5 min
Cook
5 min
Total
370 min

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

Lavender Mint Tea
Drink

Lavender Mint Tea

4.5

Prep
5 min
Cook
15 min
Total
20 min

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