Type what you have

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
• 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
• 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
• 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
• 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
• pear
• cream cheese
• french baguette
• blue cheese
• walnut
• black pepper
• honey

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons.
2. 2 Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside.
3. 3 Cut blue cheese slices into 8 equal pieces.
4. 4 Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.

By babyshowerideas4u

Ingredients

• ✓ mint
• olive oil cooking spray
• butter
• cucumber
• sweet onion
• basil
• parsley
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
2. 2 Spread pieces of butter on the baking sheet and lay cucumber spears over butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
3. 3 Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.

By jrh143

Ingredients

• ✓ mint
• white sugar
• shallot
• white rum
• lime juice
• lime zest
• salt
• black pepper
• shrimp
• lime juice

Instructions

1. 1 Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
2. 2 Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
5. 5 Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.

By Sarah

Ingredients

• ✓ mint
• ✓ mint
• carrot
• tomato
• olive oil
• kosher salt
• onion
• celery
• vegetable broth
• cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
3. 3 Roast in the preheated oven until tender, about 30 minutes.
4. 4 While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.
5. 5 Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
6. 6 Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.
7. 7 Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.
8. 8 Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.

By Sean Murray

Ingredients

• ✓ mint
• vegetable stock
• red lentil
• parsley
• green onion
• tomato
• olive oil
• lemon
• salt

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
2. 2 Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
3. 3 Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
4. 4 Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.

By Bibi

Ingredients

• ✓ mint
• red wine vinegar
• water
• rose water
• salt
• black pepper
• tomato
• red onion
• cucumber
• green bell pepper
• sun-dried tomato

Instructions

1. 1 Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth.
2. 2 Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.

By carolfromsweden

Ingredients

• ✓ mint
• butter
• basmati rice
• water
• corn kernel
• shallot
• white sugar
• salt
• black pepper

Instructions

1. 1 Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
3. 3 In a serving bowl combine cooked rice, corn mixture and mint.

By Retta

Ingredients

• ✓ mint
• water
• red onion
• zucchini
• basil
• olive oil
• lemon zest
• lemon juice
• salt
• black pepper

Instructions

1. 1 Place water in a medium pot; bring to a boil. Place red onion in a sieve; submerge in the boiling water and blanch for 1 minute. Cool under cold running water; set aside.
2. 2 Fill a large bowl with ice and cold water; set aside. Place zucchini slices into the boiling water; cook for 30 seconds. Remove zucchini from the water and immediately immerse in ice water; stir with a wooden spoon so they cool evenly. Drain. Drip dry.
3. 3 Place zucchini in a salad bowl; stir in mint and basil until well combined.
4. 4 Whisk olive oil, lemon zest, lemon juice, salt, and black pepper together in a small bowl; pour over salad and toss to combine.
5. 5 Chill in the refrigerator before serving for 30 minutes.

By RSCHUSTER

Ingredients

• ✓ mint
• butternut squash
• olive oil
• red onion
• pine nut
• feta cheese
• salt
• black pepper
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a baking dish dish, cut-side down. Fill baking dish with 1/2 inch of water.
2. 2 Roast squash in the preheated oven until tender, 30 to 45 minutes. Add more water to the baking dish, if necessary, while roasting. Remove from oven and allow to cool slightly.
3. 3 Meanwhile, heat olive oil in a small skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Add 1 teaspoon of water to release the caramelized bits from the bottom of the skillet, if necessary.
4. 4 Meanwhile, place pine nuts in a dry skillet over medium heat and toast, stirring occasionally, until golden brown, about 5 minutes.
5. 5 Once butternut squash is cool enough to handle, remove skin and dice into 1-inch pieces.
6. 6 Combine squash, caramelized onions, toasted pine nuts, feta cheese, mint, salt, and pepper in a mixing bowl. Toss salad to combine all ingredients, then transfer to a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired.

By Diana Moutsopoulos

Ingredients

• ✓ mint
• fettuccine pasta
• asparagus
• pea
• basil
• parsley
• feta cheese with herbs
• scallion
• olive oil
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, place asparagus and peas in a steamer insert; place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove the steamer insert and drain fettuccine.
3. 3 Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil in a bowl; toss well. Season with salt and black pepper.

By Thibideaux

Ingredients

• ✓ mint
• panko bread crumb
• parsley
• olive oil
• garlic
• rosemary
• kosher salt
• lemon zest
• rack of lamb
• black pepper
• dijon mustard

Instructions

1. 1 Gather ingredients.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
3. 3 Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
4. 4 Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt.
5. 5 Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
6. 6 Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere.
7. 7 Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
8. 8 Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

By Nicole Hopper

Ingredients

• ✓ mint
• olive oil
• garlic
• salt
• pepper
• cumin
• oregano
• lamb leg
• lemon
• parsley
• cilantro

Instructions

1. 1 Mix oil, garlic, salt, pepper, cumin, and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
2. 2 Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
3. 3 Place lamb, cut-side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Stick a meat thermometer into the thickest portion of the lamb; roast in the preheated oven for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees F (60 degrees C). Check lamb several times after 30 minutes.
6. 6 As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ mint
• pomegranate molasses
• garlic
• rosemary
• salt
• black pepper
• aleppo pepper
• cumin
• leg of lamb
• kitchen twine
• salt
• pomegranate molasses

Instructions

1. 1 Stir together 1/4 cup pomegranate molasses, garlic, rosemary, salt, black pepper, Aleppo pepper, mint, and cumin in a bowl until combined. Set aside.
2. 2 Lay lamb, fatty-side up, on a work surface. Cut 2 deep slashes in each fleshy end. Flip lamb and cut 10 to 20 shallow slashes across the surface of the fat.
3. 3 Spread 3/4 of the pomegranate molasses mixture over the flesh-side of lamb. Fold meat together and place into a large bowl. Spread remaining pomegranate molasses mixture over the fatty-side of lamb. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
5. 5 Remove lamb from marinade and discard excess marinade. Place lamb, fatty-side up, on a work surface. Tie the center section of lamb with kitchen twine to cinch roast together. Repeat ties four times along the length of roast.
6. 6 Season lamb with salt and place on the roasting rack in the prepared pan. Pour water below the rack to cover the bottom of the pan.
7. 7 Roast in the preheated oven until hot and slightly pink in the center, about 1 hour 45 minutes. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest lamb for 15 minutes, then transfer to a plate and brush with remaining 1 tablespoon pomegranate molasses.

By John Mitzewich

Ingredients

• ✓ mint
• olive oil
• lemon juice
• salt
• black pepper
• fig
• salad green
• pecan
• parsley
• dill
• green onion
• feta cheese

Instructions

1. 1 Whisk olive oil, lemon juice, salt, and black pepper together in a small bowl until well combined. Set vinaigrette aside.
2. 2 Quarter figs vertically, cut quarters in half, then cut into slices. Toss figs, mixed greens, pecans, parsley, mint, dill, and green onion together in a large bowl until well combined.
3. 3 Pour vinaigrette over greens; toss until evenly coated. Sprinkle feta cheese over salad to serve.

By lutzflcat

Ingredients

• ✓ mint
• olive oil
• vinegar
• garlic
• lemon juice
• garlic salt
• salt
• basil
• oregano
• black pepper
• chicken
• wooden skewer

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk oil, vinegar, garlic, lemon juice, garlic salt, mint, salt, basil, oregano, and pepper together in a bowl; pour into a resealable plastic bag.
3. 3 Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours, shaking to redistribute chicken every 6 to 8 hours.
4. 4 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. When you are ready to cook, remove chicken from marinade, shake off excess, and thread onto skewers. Discard remaining marinade.
5. 5 Cook skewers on the preheated grill, turning every 3 minutes, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve hot and enjoy!

By JOYBOWES

Ingredients

• ✓ mint
• olive oil
• onion
• tomato
• water
• zucchini
• cornstarch
• water
• salt
• pepper
• lemon juice
• basil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes and cook for 2 minutes, stirring constantly.
2. 2 Pour water into the saucepan and bring to a boil. Add 4 sprigs of mint and zucchini. Reduce heat to low and simmer soup, covered, for 15 minutes. Remove mint.
3. 3 Stir together cornstarch and cold water and add to the soup. Increase heat to medium and whisk cornstarch mixture so soup thickens. Season with salt and pepper. Remove from heat and set aside to cool.
4. 4 Chill soup in the refrigerator until cold, about 2 hours. Before serving, add lemon juice and garnish with remaining mint, basil, and remaining olive oil.

By topfgucker

Ingredients

• ✓ mint
• lamb shank
• olive oil
• rosemary
• thyme
• basil
• parsley
• black pepper
• salt
• cayenne pepper
• lemon juice
• honey

Instructions

1. 1 Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
2. 2 Whisk olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper together in a bowl; brush evenly over the lamb shank. Refrigerate lamb at least 1 hour.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Stir lemon juice and honey together in a small bowl until smooth.
5. 5 Cook lamb shank on preheated grill, basting every 15 minutes with the lemon juice mixture, until browned on the outside and red in the center, about 30 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).

By slowcooker

Ingredients

• ✓ mint
• ground lamb
• onion
• green bell pepper
• garlic
• tomato
• tomato paste
• parsley
• basil
• cumin
• cayenne pepper
• pita bread
• fluffy tortilla

Instructions

1. 1 Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.
3. 3 Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.

By KIMLEFEBVRE

Ingredients

• ✓ mint
• freekeh
• chicken broth
• apple cider vinegar
• tahini
• honey
• olive oil
• salt
• black pepper
• pomegranate seed
• red onion
• parsley
• pistachio

Instructions

1. 1 Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
2. 2 Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
3. 3 Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

By France Cevallos

Ingredients

• ✓ mint
• sunflower oil
• onion
• garlic
• ginger
• sweet potato
• curry powder
• tomato
• vegetable stock
• pea
• salt
• black pepper
• firm tofu

Instructions

1. 1 Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
2. 2 Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

By Éric Jouan

Ingredients

• ✓ mint
• red cabbage
• red onion
• canola oil
• ground beef
• fresno chile pepper
• paprika
• salt
• lime juice
• fish sauce
• brown sugar
• lime zest
• cilantro
• lime

Instructions

1. 1 Cut cabbage in half on a flat work surface. Remove core and most of the interior leaves from one cabbage ½ to act as a bowl. Thinly slice other cabbage ½. Finely chop ½ red onion; thinly slice remaining ½.
2. 2 Heat 1 tablespoon canola oil in a large skillet over medium heat. Add ground beef, chopped onion, Fresno chile, paprika, and salt; cook and stir occasionally to break beef up until browned and crumbly, 5 to 7 minutes.
3. 3 Whisk remaining 2 tablespoons oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl; stir into beef mixture until thoroughly combined.
4. 4 Transfer beef mixture to cabbage bowl; top with sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

By Sahara B

Ingredients

• ✓ mint
• penne pasta
• sugar snap pea
• olive oil
• margarine
• white mushroom
• green onion
• garlic
• lemon
• lemon juice
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
2. 2 Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

By Laura DeMarte

Ingredients

• ✓ mint
• water
• quinoa
• chickpea
• tomato
• cucumber
• green onion
• parsley
• lemon juice
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
2. 2 Combine chickpeas, tomatoes, cucumber, green onions, and parsley in a large bowl. Stir in cooled quinoa.
3. 3 Mix lemon juice, olive oil, garlic, mint, salt, and pepper together in a separate small bowl. Pour over quinoa mixture; toss to combine.

By Nana

Ingredients

• ✓ mint
• lamb loin chop
• olive oil
• garlic
• cumin
• mixed herbs
• black pepper
• coriander
• cinnamon
• cayenne pepper
• salt
• orange marmalade
• rice vinegar
• hot chili flake

Instructions

1. 1 Place lamb chops in a large glass or ceramic bowl. Add olive oil, garlic, cumin, mixed herbs, black pepper, coriander, cinnamon, cayenne, and salt; toss until lamb evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place lamb chops on grill; sprinkle with a bit of salt. Grill on the first side until seared, 4 to 7 minutes depending on the size of the chops, rotating chops a half turn on the grill about 1 minute before flipping. Flip chops and grill other side until desired doneness, 4 to 7 minutes more. For medium rare, an instant-read thermometer inserted into the centers should read 125 to 130 degrees F (52 to 54 degrees C). Transfer to a serving dish and tent loosely with foil.
4. 4 To make the mint sauce: Combine marmalade, mint, vinegar, and pepper flakes together in a bowl.
5. 5 Brush sauce over grilled chops. Enjoy!

By John Mitzewich

Ingredients

• ✓ mint
• penne pasta
• spread
• shallot
• garlic
• cherry tomato
• zucchini
• yellow squash
• pea
• chicken broth
• vegetable broth
• basil
• lemon zest
• parmesan cheese

Instructions

1. 1 Cook pasta according to package directions.
2. 2 Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
3. 3 Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
4. 4 Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.

By Country Crock