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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

Halloumi, Chickpea, and Tomato Salad with Mint
Dinner Mediterranean

Halloumi, Chickpea, and Tomato Salad with Mint

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
  2. 2 Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
  3. 3 Stir halloumi into the salad and serve immediately.

By cheesemite

Creamy Mediterranean Cucumber Salad
Dinner Mediterranean

Creamy Mediterranean Cucumber Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine Greek yogurt, olive oil, lemon juice, dill, mint, and parsley in the bowl of a small food processor or blender. Process until herbs are finely minced and dressing is well blended. Season with salt and pepper. Set dressing aside.
  2. 2 Combine cucumber, tomatoes, and red onions in a large bowl. Lightly sprinkle vegetables with a pinch of salt. Toss vegetables with the dressing and garnish with lemon zest.

By Bibi

Minty Orzo Lentil and Feta Salad
Lunch Mediterranean

Minty Orzo Lentil and Feta Salad

4.5

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
  2. 2 Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
  3. 3 Combine the remaining olive oil, vinegar, and garlic in a small bowl.
  4. 4 Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

By KAGRECO

Mediterranean Lamb Burgers
Dinner Mediterranean

Mediterranean Lamb Burgers

4.8

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. 2 Make the patties: Mix ground lamb, ground beef, mint, ginger, garlic, salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape into large patties. Set aside.
  3. 3 Make the sauce: Mix Greek yogurt, lemon zest, garlic, and salt in a bowl; cover and refrigerate.
  4. 4 Cook burger patties on the preheated grill until cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  5. 5 While burgers are cooking, get ready to assemble: Place slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
  6. 6 Spread yogurt sauce over sliced ciabatta rolls. Continue assembly by placing each burger patty on a roll. Divide feta cheese slices over the patties. Top each with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

By HerbanSpoons

Lamb Loaf
Dinner Mediterranean

Lamb Loaf

4.9

Prep
30 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
  2. 2 Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
  3. 3 Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
  4. 4 Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
  5. 5 Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

By Bones

Lamb Meatballs and Sauce
Dinner Mediterranean

Lamb Meatballs and Sauce

4.8

Prep
20 min
Cook
60 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; lightly grease with oil.
  2. 2 Combine bread crumbs and milk in a small bowl; soak until bread crumbs absorb milk, about 30 minutes.
  3. 3 Combine bread crumb mixture, lamb, egg, garlic, 2 tablespoons olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
  4. 4 Form lamb mixture into 2-inch meatballs; place on the prepared baking sheet.
  5. 5 Cook in the preheated oven until slightly browned, about 15 minutes. Remove from oven; set aside.
  6. 6 Combine meatballs, tomato sauce, chicken stock, mint, and pepper flakes in a large saucepan over medium heat until meatballs are no longer pink inside, about 45 minutes.

By John Mitzewich

Lamb Meatballs Over Tandoori Naan
Dinner Mediterranean

Lamb Meatballs Over Tandoori Naan

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
  3. 3 Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
  4. 4 Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
  5. 5 Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
  6. 6 Bake in the oven until cheese is melted, 5 to 10 minutes.

By jdwuscg

Cara's Moroccan Stew
Dinner Mediterranean

Cara's Moroccan Stew

4.6

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
  2. 2 Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
  3. 3 Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

By Cara Lewis-Watts

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