Type what you have

Ingredients

• ✓ mint
• mango
• jalapeno pepper
• onion
• green pepper
• lemon juice
• honey
• red pepper flakes

Instructions

1. 1 Combine mango, jalapeno, onion, bell pepper, and mint in a bowl. Mix to combine. Season with lemon juice, honey, and red pepper flakes. Mix well.

By Nanda

Ingredients

• ✓ mint
• orange
• mango
• pineapple
• jicama
• cucumber
• banana
• lime
• chile-lime seasoning

Instructions

1. 1 Cut orange segments in half and place in a bowl. Add mango, pineapple, jicama, cucumber, and banana. Add lime juice and sprinkle with chile-lime seasoning; toss to coat. Sprinkle with mint.

By Yoly

Ingredients

• ✓ mint
• corn tortilla
• avocado oil
• onion
• pasilla chile
• onion
• tomato
• oregano
• chicken broth
• chicken bouillon granules
• avocado
• queso fresco

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
4. 4 Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
5. 5 Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

By Carlos Campos

Ingredients

• ✓ mint
• ✓ mint
• olive oil
• onion
• garlic
• tomato sauce
• water
• white rice
• salt
• ground sirloin
• tomato
• onion
• egg white
• salt
• pepper

Instructions

1. 1 In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
2. 2 Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.

By PORROSITA

Ingredients

• ✓ mint
• chicken stock
• chicken leg
• carrot
• onion
• celery
• cilantro
• garlic
• salt
• black pepper
• rice
• avocado
• serrano pepper
• lime

Instructions

1. 1 Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
2. 2 Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
3. 3 Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

By Josefina Mijares

Ingredients

• ✓ mint
• ✓ mint
• vodka
• sugar
• lime juice
• ice
• sparkling water

Instructions

1. 1 Muddle mint leaves in a shaker.
2. 2 Add Tito's Handmade Vodka, sugar, fresh lime juice, and ice.
3. 3 Shake well and pour into a rocks glass.
4. 4 Top with sparkling water and garnish with a mint sprig and lime slice.

By Tito's Handmade Vodka

Ingredients

• ✓ mint
• chicken breast
• garlic
• all-purpose flour
• margarine
• lemon juice

Instructions

1. 1 In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
2. 2 Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

By TXGIRLSX3

Ingredients

• ✓ mint
• halloumi cheese
• olive oil
• watermelon
• onion

Instructions

1. 1 Break halloumi cheese into small pieces. Heat olive oil in a skillet over medium heat. Add halloumi and cook and stir until golden, about 3 minutes.
2. 2 Toss watermelon cubes, mint leaves, onion slices, and fried halloumi in a salad bowl.

By cheesemite

Ingredients

• ✓ mint
• butter
• cauliflower
• kosher salt
• red onion
• pecorino romano cheese
• lemon juice

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Melt butter in a skillet over medium heat, whisking to ensure it doesn't burn, until light brown and nutty-smelling. Remove from heat.
3. 3 Toss cauliflower florets with the brown butter and salt until well combined. Transfer to a baking sheet.
4. 4 Roast in the preheated oven until just tender, about 15 minutes. Remove and toss hot cauliflower with red onion, Pecorino Romano cheese, and mint. Drizzle with lemon juice and season with more salt to taste.

By Amy Heilmann

Ingredients

• ✓ mint
• olive oil
• kosher salt
• black pepper
• oregano
• parsley
• rosemary
• lemon

Instructions

1. 1 Pour olive oil into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in oregano, mint, and parsley until evenly distributed.
2. 2 Add lamb roast to the bag, or add lamb chops in a single layer. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, turning every hour.
3. 3 When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.

By Bibi

Ingredients

• ✓ mint
• baby carrot
• butter
• brown sugar
• honey

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil over high heat. Add carrots, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
2. 2 Heat butter in a skillet over low heat. Add carrots, brown sugar, honey, and mint; cook and stir until sugar is dissolved, 2 to 3 minutes.

By Marlys Davis

Ingredients

• ✓ mint
• red bell pepper
• shrimp
• lemon juice
• lemon zest
• olive oil
• salt
• black pepper
• fettuccini pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
2. 2 In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
3. 3 Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

By Dondre'

Ingredients

• ✓ mint
• pea
• potato
• butter
• vegetable broth
• chicken broth
• salt
• parsley

Instructions

1. 1 Put peas in a bowl.
2. 2 Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
3. 3 Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
4. 4 Stir in parsley and mint.

By ChefBillT

Ingredients

• ✓ mint
• turnip
• vegetable broth
• olive oil
• milk
• salt
• za'atar
• black pepper

Instructions

1. 1 Put turnips and broth in a large saucepan. If necessary, add water to cover vegetables. Bring to a boil; reduce heat and simmer, covered, until tender, 20 to 30 minutes.
2. 2 Drain; return vegetables to the pan. Drizzle with oil. Let stand, 2 to 3 minutes.
3. 3 Meanwhile, heat 1/3 cup milk in a small saucepan over low heat until very warm. Mash turnips until light and fluffy. Stir in warm milk, salt, za'atar, and pepper. Stir in additional milk as desired. Sprinkle with fresh mint just before serving.

By Juliana Hale

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
• butter
• couscous
• chicken broth
• orange juice
• apricot
• cranberry
• ginger root

Instructions

1. 1 Heat butter in a medium saucepan over medium heat. Add Israeli couscous and stir occasionally until lightly browned and toasted, 4 to 5 minutes.
2. 2 Bring chicken broth to a boil in a saucepan over medium-high heat. Pour over couscous and add orange juice. Stir in apricots, dried cranberries, and ginger. Bring back to a boil.
3. 3 Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, 10 to 11 minutes. Fluff with a fork, garnish with chopped mint, and serve.

By lutzflcat

Ingredients

• ✓ mint
• ✓ mint
• ground lamb
• basmati rice
• tomato puree
• salt
• black pepper
• zucchini
• yellow squash
• salt
• garlic
• lemon juice

Instructions

1. 1 Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
2. 2 Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
3. 3 Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
4. 4 Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

By KELLYJEANNE

Ingredients

• ✓ mint
• lime juice
• lime zest
• hot chile pepper
• white sugar
• shrimp
• mango
• cucumber
• rice vinegar

Instructions

1. 1 Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth.
2. 2 Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

By karbol

Ingredients

• ✓ mint
• lemon
• rosemary
• thyme
• salmon
• butter
• olive oil
• garlic
• onion
• heavy cream

Instructions

1. 1 Tear a 2 foot piece of parchment paper and place lemon slices in the middle, lengthwise. Place fresh rosemary and thyme on top of lemon slices. Lay salmon filets on top of herbs. Divide 1 tablespoon of butter among each filet. Fold and seal the parchment paper being careful that the lemon slices and herbs stay on the bottom. Wrap another piece of parchment paper tightly around the fish.
2. 2 Place fish packet into a double boiler for 25 to 30 minutes. While fish is cooking, make the sauce.
3. 3 In a saucepan, combine the remaining 1/4 cup of butter, olive oil, garlic and onion; cook and stir on medium heat for 15 minutes, until onions are transparent. Do not over brown. Pour in heavy cream and cook until it begins to thicken. Remove from the heat.
4. 4 Pour the hot butter mixture into a blender. Add fresh mint and blend on high for 10 to 15 seconds. Pour back into the saucepan to warm and thicken for 2 to 3 minutes, stirring constantly. Do not let it sit too long, or it will begin to break down.
5. 5 When fish is done, remove from parchment paper and pace on a warm plate. Spoon sauce over top of fish.

By wildchild

Ingredients

• ✓ mint
• olive oil
• asparagus
• lemon
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Arrange asparagus in the skillet; cook 2 to 3 minutes, stirring once. Cook, stirring as needed, until bright green and tender, 6 to 8 minutes.
2. 2 Stir in mint, cook for about 30 seconds. Off heat, squeeze lemon juice over asparagus; season with salt and black pepper.

By Syd

Ingredients

• ✓ mint
• salt
• beef ravioli
• butter
• paprika
• garlic
• plain whole milk yogurt

Instructions

1. 1 Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until ravioli float to the top, then drain and keep warm.
2. 2 Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as ravioli are cooking. Stir garlic into yogurt.
3. 3 To serve, place drained ravioli onto a serving platter or individual plates. Spoon yogurt on top of ravioli, then ladle paprika butter over top.

By DS

Ingredients

• ✓ mint
• cider vinegar
• salt
• garlic powder
• basil
• red pepper flakes
• pork chop
• black cherry
• water
• white sugar

Instructions

1. 1 Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl. Add the pork chops and toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
3. 3 While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes.
4. 4 Remove the pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.
5. 5 Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
6. 6 Drizzle the chutney over the pork chops; garnish with the mint.

By CheifChef

Ingredients

• ✓ mint
• olive oil
• sugar snap pea
• green onion
• garlic
• salt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add sugar snap peas, green onion, and garlic; season with salt and black pepper. Cook for 4 minutes. Off heat, stir in mint leaves.

By ORNERY

Ingredients

• ✓ mint
• salt
• black pepper
• seasoned salt
• marjoram
• mustard
• cardamom
• leg of lamb
• thyme
• orange peel

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
3. 3 Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F.
4. 4 Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint.

By Elisa Gale

Ingredients

• ✓ mint
• blueberry
• red currant
• cilantro
• marjoram
• habanero pepper
• olive oil
• agave syrup
• lime
• cashew
• halloumi cheese

Instructions

1. 1 Place blueberries and red currants into a mixing bowl. Add 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and juice of 1 lime. Mix and set aside.
2. 2 Heat a nonstick griddle over medium-high heat. Cook cashews until browned, stirring often to keep from burning, 8 to 10 minutes. Transfer cashews to a plate and set aside. Reduce heat to medium and brown halloumi cheese slices, 2 to 3 minutes per side.
3. 3 Place halloumi cheese onto a plate, top with berry salsa mixture and remaining 1 tablespoon mint and cilantro. Chop cashews and spread on top of halloumi. Garnish with lime wedges from remaining lime. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ mint
• olive oil
• snow pea
• water chestnut
• sesame seed
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving.

By NAUTICOLE

Ingredients

• ✓ mint
• salt
• yukon gold potato
• pea
• black pepper
• coriander
• pastry

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

Ingredients

• ✓ mint
• cucumber
• watermelon
• strawberry
• feta cheese
• basil
• lime
• walnut

Instructions

1. 1 Combine cucumber, watermelon, strawberries, feta cheese, mint, and basil in a bowl; carefully mix to combine. Squeeze lime juice on top. Sprinkle salad with walnuts and garnish with additional mint leaves before serving.

By Mort McManus

Ingredients

• ✓ mint
• zucchini
• olive oil
• sweet onion
• salt
• black pepper
• short-grain white rice
• tomato
• water
• parsley
• chardonnay wine
• smoked sausage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
2. 2 Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
4. 4 Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
5. 5 Bake casserole in preheated oven until zucchini are tender, about 20 minutes.

By Bubbe

Ingredients

• ✓ mint
• butternut squash
• halloumi cheese
• red bell pepper
• radish
• red onion
• black olive
• serrano pepper
• za'atar
• turmeric
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za'atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.

By Buckwheat Queen