Type what you have

Ingredients

• ✓ mint
• watermelon
• lemon juice
• honey

Instructions

1. 1 Gather the ingredients.
2. 2 Blend watermelon, lemon juice, mint, and honey in a blender until smooth.
3. 3 Refrigerate for 2 hours; serve chilled.

By lillpup

Ingredients

• ✓ mint
• ✓ mint
• olive oil
• leek
• salt
• chicken broth
• black pepper
• cayenne pepper
• sugar snap pea
• creme fraiche

Instructions

1. 1 Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
2. 2 Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
3. 3 Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
4. 4 Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
5. 5 Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
6. 6 Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

By John Mitzewich

Ingredients

• ✓ mint
• butter
• green onion
• green pea
• vegetable broth
• milk
• salt
• black pepper
• white sugar
• whipping cream
• mint leaves

Instructions

1. 1 Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
2. 2 Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
3. 3 Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

By dakota kelly

Ingredients

• ✓ mint
• olive oil
• onion
• garlic
• tomato
• chicken stock
• red lentil
• bulgur
• rice
• tomato paste
• paprika
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large pot over medium heat. Add onion and sauté until beginning to soften, about 2 minutes. Stir in garlic and cook for 2 minutes. Add diced tomatoes and cook for 10 minutes.
3. 3 Stir in chicken stock, lentils, bulgur, rice, tomato paste, mint, paprika, cayenne pepper, salt, and black pepper; bring to a boil. Reduce heat to medium-low and simmer until lentils and rice are tender, about 30 minutes.
4. 4 Puree soup with an immersion blender until smooth.

By Jenna

Ingredients

• ✓ mint
• rice paper
• rice vermicelli
• chicken
• cucumber
• tzatziki sauce

Instructions

1. 1 Fill a 9-inch pie plate with warm water. Dip 1 rice paper into water. Transfer to a work surface and let stand for a few seconds to soften.
2. 2 Snip cooked rice vermicelli and arrange 3 tablespoons vermicelli across the lower 1/3 of softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press the bottom edge of rice paper over filling, tucking it underneath while rolling away from you. Fold in the sides and continue to roll up tightly. Repeat with remaining ingredients.

By Caitlyn Diimig, RD

Ingredients

• ✓ mint
• ground beef
• hoisin sauce
• peanut sauce
• lettuce
• cucumber
• carrot
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
2. 2 Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

By Christine Simon Michener

Ingredients

• ✓ mint
• coconut flakes
• pomelo
• peanut
• shallot
• water
• palm sugar
• lime juice
• fish sauce
• bird's eye chile

Instructions

1. 1 Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
2. 2 Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
3. 3 Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
4. 4 Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

By LauraF

Ingredients

• ✓ mint
• cauliflower pizza crust
• broccoli coleslaw mix
• red onion
• olive oil
• peanut sauce
• chicken
• mozzarella cheese
• basil
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line a baking sheet with parchment paper. Place broccoli slaw and red onion on the parchment paper, drizzle with olive oil, and toss to coat.
3. 3 Bake for 5 minutes; remove from oven, and set aside. Leave oven on.
4. 4 Spread 1/2 of the peanut sauce on one of the pizza crusts. Top with broccoli-onion mixture, 1/2 of the chicken, and 1/2 of the mozzarella cheese. Repeat with second crust and remaining ingredients.
5. 5 Place pizzas directly on oven rack and bake until crust is golden brown, 13 to 15 minutes.
6. 6 Sprinkle basil, cilantro, and mint on each pizza before serving.

By SunnyDaysNora

Ingredients

• ✓ mint
• ✓ mint
• white vinegar
• white sugar
• coriander
• red pepper flakes
• salt
• cucumber
• red onion
• tomato
• cilantro
• peanut

Instructions

1. 1 Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
2. 2 Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

By Kris10 in CA

Ingredients

• ✓ mint
• vegetable oil
• eggplant
• spring onion
• garlic
• red bell pepper
• curry powder
• coconut milk
• salt
• black pepper

Instructions

1. 1 Line a plate with paper towels. Heat vegetable oil in a wok or large saucepan over high heat. Add eggplant; cook and stir until softened, 2 to 3 minutes. Remove eggplant from wok; drain on paper towels.
2. 2 Combine onions and garlic in the same pan. Add red bell peppers; cook and stir for 3 minutes. Season with curry powder. Pour in coconut milk and season with salt and pepper. Bring to a simmer and add eggplant. Increase heat to high and bring to a boil. Cook, stirring constantly, until flavors are combined, about 3 minutes. Sprinkle with mint.

By Natasha Titanov

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
• ground chicken
• red onion
• scallion
• lime
• cilantro
• ginger
• lemongrass paste
• fish sauce
• red pepper flakes
• salt

Instructions

1. 1 Heat a large skillet over medium heat. Add chicken; cook and stir, breaking it into small pieces, until no longer pink, about 5 minutes. Stir in onion and scallions; cook until onion softened and chicken begins to brown, about 2 minutes.
2. 2 Add lime juice, cilantro, mint, ginger, lemongrass, fish sauce, and pepper flakes; cook and stir until flavors blend, about 3 minutes. Season with salt.

By Cassandra Kimbler

Ingredients

• ✓ mint
• soba noodle
• carrot
• mango
• purple cabbage
• cilantro
• thai basil
• lime
• sesame oil
• tamari
• sriracha sauce
• green onion

Instructions

1. 1 Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
2. 2 Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
3. 3 Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

By thedailygourmet

Ingredients

• ✓ mint
• olive oil
• pork loin
• red bell pepper
• yellow bell pepper
• green pepper
• carrot
• brussels sprout
• garlic
• onion
• parsley
• celery
• ginger root
• water chestnut

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add pork strips, and fry until almost browned. Add red, yellow, and green bell peppers, carrot, and Brussels sprouts, and toss to coat with oil. Pour in enough water to coat the bottom of the pan, and cook stirring constantly, until the peppers begin to soften, about 5 minutes.
2. 2 Reduce the heat to medium, and stir in garlic, onion, parsley, and celery. Simmer for 5 to 7 minutes, add ginger, simmer for a few more minutes, then stir in water chestnuts and mint. Simmer for 2 to 3 more minutes to blend flavors. When done, serve and enjoy. Your tastebuds will love you for this treat!

By mywifescook

Ingredients

• ✓ mint
• rice vermicelli noodle
• shrimp
• rice paper
• red bell pepper
• mango
• asian slaw mix
• cilantro
• thai basil
• mirin
• tamari
• rice vinegar
• ginger
• sesame oil

Instructions

1. 1 Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
2. 2 Slice shrimp in half lengthwise.
3. 3 Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
4. 4 Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
5. 5 Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

By WYERA

Ingredients

• ✓ mint
• olive oil
• red onion
• garlic
• ginger root
• red pepper flake
• carrot
• celery
• kale leaf
• cilantro
• lime
• fish sauce
• lime zest
• cucumber
• peanut

Instructions

1. 1 Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute.
2. 2 Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice.
3. 3 Serve kale salad topped with cucumber, peanuts, and mint.

By Allrecipes Member

Ingredients

• ✓ mint
• ground lamb
• garlic
• green onion
• fresno chile pepper
• green pea
• kosher salt
• black pepper
• cayenne pepper
• cumin
• rice vinegar
• soy sauce
• egg
• water
• wonton wrapper
• butter

Instructions

1. 1 Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
2. 2 Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
3. 3 Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
4. 4 Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.

By John Mitzewich

Ingredients

• ✓ mint
• olive oil
• rice wine vinegar
• garlic
• brown sugar
• salt
• pepper
• pork loin chop
• almond
• vegetable oil
• ginger root
• chile paste
• teriyaki sauce
• green bell pepper
• red bell pepper
• yellow bell pepper

Instructions

1. 1 Whisk olive oil, rice wine vinegar, garlic, brown sugar, salt, and black pepper together in a large glass or ceramic bowl. Add pork pieces and toss to evenly coat. Cover the bowl with plastic wrap; set aside at room temperature for 30 minutes.
2. 2 Heat a large wok over medium heat. Add almonds; toast until golden brown and fragrant. Transfer to a bowl; set aside.
3. 3 Remove pork from marinade and shake off excess; set aside. Discard remaining marinade.
4. 4 Heat vegetable oil in the wok over medium-high heat. Add pork, ginger, and chili paste; stir in teriyaki sauce. Increase heat to high; stir-fry, stirring constantly, until pork is white. Stir in bell peppers; stir-fry until most of the liquid has evaporated. Top with toasted almonds and fresh mint.

By SHINY3

Ingredients

• ✓ mint
• rice noodle
• rice vinegar
• fish sauce
• garlic
• chili paste
• brown sugar
• salt
• green onion
• carrot
• basil
• cilantro
• peanut
• sesame oil
• chicken thigh
• fresno chile pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place noodles in a large bowl; cover with hot water. Stir; soak until softened, about 15 minutes. Drain; rinse thoroughly.
3. 3 Combine vinegar, fish sauce, garlic, chili paste, brown sugar and salt in a bowl. Add 4 green onions, carrots, basil, mint, and cilantro.
4. 4 Stir in noodles, ½ cup peanuts, and sesame oil; toss to coat. Set aside for flavors to absorb, 30 minutes.
5. 5 Top servings with grilled chicken and Fresno chiles; garnish with green onions and peanuts.
6. 6 Enjoy!

By John Mitzewich

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
• black pepper
• salt
• garlic powder
• shrimp
• vegetable oil
• green bell pepper
• red bell pepper
• bamboo shoot
• ginger
• curry powder
• basil
• red pepper flake
• brown sugar
• garlic
• thai basil
• chicken broth
• green curry paste
• coconut milk

Instructions

1. 1 Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
2. 2 Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
4. 4 Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

By ash77

Ingredients

• ✓ mint
• cilantro
• butter lettuce
• sambal oelek
• lime juice
• fish sauce
• white sugar
• water
• peanut oil
• spring roll wrapper
• garlic powder
• black pepper
• salt
• fish sauce
• egg
• shrimp
• green onion
• jicama
• onion
• shiitake mushroom
• bean thread noodle

Instructions

1. 1 Soak bean thread noodles and shiitake mushrooms in warm water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
2. 2 Combine noodles, mushrooms, onion, jicama, and green onions in a large bowl.
3. 3 Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and add to the vegetables. Add egg, fish sauce, salt, pepper, and garlic powder. Use a large wooden spoon or your hands to mix together.
4. 4 Cut each spring roll wrapper diagonally into 2 triangles. Separate the wrappers and cover them with plastic wrap to keep from drying out.
5. 5 Place a small bowl of water near the work surface. Working quickly, lay a triangle-shaped spring roll wrapper on a work surface, with the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp mixture in the middle of the triangle, about 1/2 inch from the bottom edge. Bring the left and right points of the triangle over the shrimp mixture, overlapping the points. Begin rolling the wrapper toward the remaining triangle point, tucking the wrapper around the shrimp mixture as you roll.
6. 6 Dip the fingers of your working hand in the water and moisten the edges of the final point, then complete the roll. Set aside on a sheet of waxed paper, and continue forming the remaining spring rolls until you have completed about 15.
7. 7 Pour enough oil in an 11-inch skillet to be 1/2-inch deep and heat over medium-high until shimmering. While the oil is heating, complete the remaining spring rolls.
8. 8 Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. Space spring rolls about 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed over paper towels. Continue frying in batches until all the spring rolls are done.
9. 9 To make the dipping sauce, combine hot water and sugar and stir until sugar has dissolved. Add fish sauce, lime juice, and sambal oelek and stir to combine. Pour dipping sauce into individual serving bowls.
10. 10 Place each spring roll on a lettuce leaf. Add mint and cilantro leaves. Wrap up, creating a bundle. Serve with dipping sauce.

By Bibi

Ingredients

• ✓ mint
• bean sprout
• long-grain rice
• cilantro
• shrimp
• green bell pepper
• red bell pepper
• yellow bell pepper
• cherry tomato
• sugar snap pea
• onion
• black peppercorn
• jalapeno pepper
• garlic
• olive oil
• cornstarch
• red pepper flakes
• fish sauce
• brown sugar
• soy sauce
• lemon juice

Instructions

1. 1 Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
2. 2 Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
3. 3 Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.

By Mark Whitnell

Ingredients

• ✓ mint
• garlic chile paste
• thai basil
• cilantro
• mushroom
• mung bean sprout
• cabbage
• carrot
• green onion
• chicken
• water
• lemongrass
• red chile pepper
• fish sauce
• ginger
• soy sauce
• black peppercorn
• lime
• garlic
• lemon
• chicken broth

Instructions

1. 1 Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
2. 2 Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
3. 3 Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
4. 4 Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
5. 5 Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

By KLemons

Ingredients

• ✓ mint
• lime
• chile-garlic sauce
• sesame seed
• cilantro
• swiss cheese
• hoagie bun
• cabbage
• black pepper
• salt
• jalapeno pepper
• red bell pepper
• onion
• olive oil
• chicken breast
• brown sugar
• chili oil
• sesame oil
• ginger
• garlic
• pineapple juice
• cilantro
• ponzu sauce

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.
3. 3 Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.
4. 4 Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
5. 5 Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
6. 6 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.

By Allrecipes

Ingredients

• ✓ mint
• thai chile pepper
• shallot
• soy sauce
• brown sugar
• vegetable oil
• fish sauce
• lime juice
• green onion
• thai basil
• cilantro
• peanut
• snow pea
• carrot
• bean sprout
• salad green
• green mango
• flank steak
• ginger root
• garlic
• vegetable oil
• soy sauce

Instructions

1. 1 Combine light soy sauce, 1/4 cup vegetable oil, garlic, and ginger root in a resealable plastic bag. Add flank steak; seal bag. Marinate in the refrigerator for up to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion.
4. 4 Transfer steak to grill, discarding marinade; cook, turning every 3 to 4 minutes, until beginning to firm and is hot and slightly pink in the center, about 10 minutes total. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Move steak to a dish; cover with aluminum foil. Allow to rest for 5 minutes.
5. 5 Whisk lime juice, fish sauce, 2 tablespoons vegetable oil, brown sugar, soy sauce, and shallot together in a bowl to create dressing. Stir in chile pepper. Drizzle dressing over mango-greens mixture; divide onto 2 serving plates.
6. 6 Slice steak thinly against the grain. Top salads with steak.

By Jamie Oleksy

Ingredients

• ✓ mint
• lime
• cilantro
• basil
• green onion
• bean sprout
• garlic
• soy sauce
• shrimp
• rice noodle
• star anise
• cinnamon stick
• black pepper
• garlic
• brown sugar
• rice vinegar
• ground ginger
• fish sauce
• soy sauce
• shallot
• vegetable broth
• chicken stock

Instructions

1. 1 Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.
2. 2 Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.
3. 3 While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.
4. 4 Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.

By Mindy

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