Type what you have

Ingredients

• ✓ spearmint
• yogurt
• green onion
• olive oil
• white wine vinegar
• oregano
• cumin
• salt
• paprika
• black pepper
• cayenne pepper
• chicken breast

Instructions

1. 1 Whisk yogurt, green onion, olive oil, vinegar, oregano, cumin, salt, paprika, black pepper, and cayenne pepper together in a large glass or ceramic bowl. Add chicken breasts; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator 1 hour to overnight.
2. 2 Preheat the oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade. Place chicken in the prepared baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Garnish with mint before serving.

By l miller

Ingredients

• ✓ spearmint
• olive oil
• butter
• parmesan cheese
• water
• olive oil
• salt
• semolina flour
• all-purpose flour
• black pepper
• salt
• olive oil
• milk
• sugar
• dill
• parsley
• feta cheese
• green onion
• leek
• spinach
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
2. 2 Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
3. 3 Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.

By Gracey

Ingredients

• ✓ spearmint
• half-and-half
• sugar
• egg yolk
• coconut extract
• strawberry
• mango

Instructions

1. 1 Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil.
2. 2 Whisk egg yolks in a small bowl until pale yellow.
3. 3 Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
4. 4 Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight.
5. 5 Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer.
6. 6 Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened.
7. 7 Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours.

By Kim's Cooking Now

Ingredients

• ✓ spearmint
• all-purpose flour
• whole wheat pastry flour
• salt
• baking powder
• egg
• white sugar
• sucanat
• grapeseed oil
• half-and-half
• rum extract
• vanilla extract
• lime
• blueberry
• turbinado sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.
2. 2 Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By wisweetp