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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

Chicken Hariyali Tikka
Indian

Chicken Hariyali Tikka

4.5

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
  2. 2 Preheat the oven broiler. Lightly grease a baking dish.
  3. 3 Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

By Heeru

Super Easy Samosa Pie
Dinner Indian

Super Easy Samosa Pie

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky.
  3. 3 Mix peas, pepper, and coriander into potatoes.
  4. 4 Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal.
  5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By Lee Abramson

Pakistani-Style Roast Chicken Thighs
Dinner Indian

Pakistani-Style Roast Chicken Thighs

4.4

Prep
15 min
Cook
45 min
Total
300 min

Instructions

  1. 1 Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
  2. 2 Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
  4. 4 Bake in the preheated oven until tender and juicy, about 45 minutes.

By NutmegBunny

Tandoori Roasted Root Vegetable Stew
Dinner Indian

Tandoori Roasted Root Vegetable Stew

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
  2. 2 Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
  3. 3 Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
  4. 4 Garnish with mint.

By Patak's Canada

Pakistani Chapli Kebab
Dinner Indian

Pakistani Chapli Kebab

4.5

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Coat a small skillet with cooking spray and place over medium-high heat. Cook and stir beaten egg in the hot skillet until scrambled and set, 3 to 5 minutes.
  2. 2 Combine scrambled egg, beef, onion, chopped tomato, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a large bowl; mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
  3. 3 Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in hot oil in batches until charred, 4 to 6 minutes per side.

By Rookie With A Cookie

Indian Chaat-Inspired Potato Chip Salad
Appetizer Indian

Indian Chaat-Inspired Potato Chip Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
  3. 3 Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate.
  4. 4 Squeeze lime juice from halves over top and enjoy!

By John Mitzewich

Hara Masala Murgh
Dinner Indian

Hara Masala Murgh

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Thoroughly rub chicken pieces with ginger paste, garlic paste, and 1 teaspoon salt.
  2. 2 Heat the oil in a large deep saucepan or a kadhai over medium-high heat; fry the chicken pieces in the oil on both sides until well browned, about 5 minutes.
  3. 3 Mix the yogurt, almonds, cumin, coriander, and turmeric together in a bowl. Pour the yogurt mixture over the chicken and turn to coat; cook another 10 minutes. Stir the mashed chile peppers, cilantro, and mint into the pot; season with salt. Add the water, cover, reduce heat to low, and continue cooking until the chicken is tender, about 20 minutes more. Stir the cream into the sauce just before removing from heat to serve.

By SUSMITA

Biriyani
Dinner Indian

Biriyani

4.2

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Stir in yogurt and vinegar. Add onion; cook and stir until golden and tender. Add tomatoes, chile peppers, garlic, and ginger paste. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper. Stir in cilantro.
  2. 2 Place chicken into tomato-onion mixture in the skillet. Reduce heat to medium-low, cover, and continue cooking, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into meat should read at least 165 degrees F (74 degrees C).
  3. 3 Meanwhile, bring water and rice to a boil in a large pot. Mix in cinnamon stick, bay leaf, green cardamom, and black cardamom. Season with salt. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Discard cinnamon stick, bay leaf, and cardamom.
  4. 4 Spread 1/2 of the cooked rice in the bottom of a large serving dish. Pour chicken mixture on top. Cover with remaining cooked rice. Sprinkle with food coloring; mix to serve.

By Nicol Zahra

Slow-Cooked Chicken Biryani
Dinner Indian

Slow-Cooked Chicken Biryani

4.0

Prep
20 min
Cook
130 min
Total
180 min

Instructions

  1. 1 Place basmati rice into a large container and cover with several inches of cool water. Let soak for about 30 minutes. Drain.
  2. 2 Heat 2 tablespoons oil in a large skillet over medium heat. Add cinnamon sticks, 8 cloves, and 4 black cardamom pods; fry until fragrant, about 1 minute. Add onions; cook and stir until lightly browned, about 5 minutes. Stir in ginger-garlic paste; cook until fragrant, about 1 minute. Sprinkle mint and cilantro on top; cook for 1 more minute.
  3. 3 Stir chicken into the skillet; season with 1 teaspoon salt. Cook and stir until chicken is browned, about 20 minutes. Stir in yogurt, green chile peppers, lemon juice, remaining 2 tablespoons oil, ground chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce the heat to low.
  4. 4 Meanwhile, bring water to a boil in a large pot. Add 1 tablespoon salt, cumin seeds, 2 green cardamom pods, 2 cloves, and bay leaves; boil for 1 minute. Add drained rice. Bring water back up to a boil and cook for 2 minutes. Remove from the heat and drain, reserving whole spices in the rice.
  5. 5 Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together. Cook on High until rice is tender, about 1 hour 30 minutes.

By Nadoonie