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Easy Raspberry Vinaigrette
Breakfast American

Easy Raspberry Vinaigrette

4.8

Prep
5 min
Cook
Total
5 min

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

Potato and Zucchini Frittata
Breakfast American

Potato and Zucchini Frittata

2.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and cut into 1-inch chunks.
  3. 3 Heat oil in an oven-safe skillet pan over medium heat. Add onion and cook until soft, about 5 minutes. Add zucchini and cook for 5 minutes. Stir in potato chunks and continue to cook until zucchini is soft, about 3 more minutes.
  4. 4 Crack eggs into a bowl and add mint; whisk well. Pour eggs into the skillet and reduce heat to low. Cook until eggs are just set, about 5 minutes.
  5. 5 Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.

By Ginger21

Halloumi and Zucchini Frittata
Breakfast Greek

Halloumi and Zucchini Frittata

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more.
  2. 2 Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn't sticking as the bottom starts to set.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Lay the slices of halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.

By Diana Moutsopoulos

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

Espetinho de Queijo Coalho Com Abacaxi (Brazilian Grilled Cheese with Pineapple)
Appetizer Latin American

Espetinho de Queijo Coalho Com Abacaxi (Brazilian Grilled Cheese with Pineapple)

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Cook queijo coalho cheese and pineapple on the preheated grill until browned, 5 to 10 minutes. Transfer to a plate; cool until easily handled.
  3. 3 Cut grilled queijo coalho cheese and pineapple into cubes with a sharp knife; transfer to a bowl. Add brown sugar and toss until coated.
  4. 4 Stick 1 cube of queijo coalho cheese, 1 mint leaf, and 1 cube of pineapple onto a toothpick; repeat until all ingredients are skewered.

By GraçaRibeiro

Mojitos by the Pitcher
Drink Latin American

Mojitos by the Pitcher

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Muddle sugar and mint leaves together in a pitcher until leaves are well broken down.
  3. 3 Add limes and muddle until limes are juiced.
  4. 4 Pour rum into sugar mixture; add club soda and stir until sugar is dissolved.
  5. 5 Serve and enjoy!

By malgal

The Real Mojito
Drink Latin American

The Real Mojito

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler and crush to release mint oils and lime juice.
  3. 3 Add remaining lime wedges and 2 tablespoons sugar, and muddle again to release the lime juice. Do not strain the mixture.
  4. 4 Fill the glass almost to the top with ice.
  5. 5 Pour in rum and fill the glass with club soda.
  6. 6 Stir, taste, and add more sugar if desired.

By Brandy

Cuban Mojito
Drink Latin American

Cuban Mojito

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place 1 teaspoon sugar each into two 12-ounce glasses. Squeeze juice from a lime wedge into each glass and drop in the wedge. Place 2 mint sprigs into each glass. Use a spoon or muddler to mash lime mixture together in the bottom of the glasses.
  2. 2 Fill each glass about half full with crushed ice. Pour 1/4 cup rum into each glass. Fill the glasses with club soda, stir, and garnish with remaining lime wedges.

By TealaB

Cucumber Chili Salad
Lunch Latin American

Cucumber Chili Salad

4.1

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
  2. 2 Cover bowl with plastic wrap. Refrigerate for 1 hour.

By delish-dish

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

No-Sweat Mojito
Drink

No-Sweat Mojito

4.0

Prep
5 min
Cook
Total
5 min

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

Lemon Verbena Mint Detox Tea
Drink

Lemon Verbena Mint Detox Tea

5.0

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.

By goldiejamescom

Mint Simple Syrup
Drink American

Mint Simple Syrup

4.9

Prep
5 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Simmer for 1 minute; remove from heat and let syrup steep, about 30 minutes.
  2. 2 Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.

By foodelicious

Strawberry Mint Seduction
Dessert

Strawberry Mint Seduction

3.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Mix the strawberries with the mint in a bowl.
  2. 2 Combine the water and sugar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until mixture reaches a thin syrup consistency, about 3 minutes.
  3. 3 Drizzle syrup over the strawberries and mint and toss gently. Divide berries into four serving cups. Top each with ice cream and a dollop of whipped cream. Garnish with a mint leaf.

By Dawn Camacho