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Cucumber Gazpacho with Mint Paste
Lunch European

Cucumber Gazpacho with Mint Paste

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
  2. 2 Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.
  3. 3 Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
  4. 4 Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
  5. 5 Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.

By Barbara Sauermann

Spinach Watermelon-Mint Salad
Lunch American

Spinach Watermelon-Mint Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk apple cider vinegar, oil, Worcestershire sauce, sugar, sesame seeds, and poppy seeds together in a large bowl until well combined; set vinaigrette aside.
  2. 2 Combine watermelon, onion, spinach, pecans, and mint in a large serving bowl; toss with vinaigrette just before serving.

By TAMMTEXAS

Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing
Lunch American

Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing

4.8

Prep
30 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
  2. 2 Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
  3. 3 Toss apple, jicama, and carrots together in a large bowl.
  4. 4 Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
  5. 5 Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
  6. 6 Mix shrimp into salad before serving; garnish with cilantro.

By Deb Deb

Minty Green Bean Salad
Lunch American

Minty Green Bean Salad

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
  2. 2 Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
  3. 3 In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.

By Linda

Cool-Off-the-Heat Avocado and Watermelon Salad
Lunch American

Cool-Off-the-Heat Avocado and Watermelon Salad

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine lettuce and sprouts in a bowl. Top with avocado and watermelon cubes. Sprinkle cilantro on top.
  2. 2 Blend orange juice, vinegar, honey, cream, and mustard in a blender or food processor. Slowly drizzle in 3/4 cup plus 2 tablespoons oil while blender is running. Blend in mint, salt, and pepper.

By MauiKattie

Israeli Couscous Salad
Lunch Other

Israeli Couscous Salad

5.0

Prep
15 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Start the salad: Heat oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add couscous and sauté until slightly toasted, 2 to 3 minutes. Pour in chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
  2. 2 While the couscous is cooling, make the dressing: Whisk lemon zest and juice, oil, Dijon, salt, and pepper together in a small bowl.
  3. 3 Finish the salad: Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions, parsley, mint, and basil. Pour dressing over top and mix until all ingredients are coated.

By The Natalie Method

Shrimp Spring Rolls with Chimichurri Sauce
Lunch Asian

Shrimp Spring Rolls with Chimichurri Sauce

Prep
30 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Pulse parsley, oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper in a food processor or blender until chopped but not pureed. Transfer to a large bowl.
  2. 2 Stir lettuce, carrot, cilantro, mint, and green onions into chimichurri sauce. Let stand, stirring occasionally, 15 to 30 minutes.
  3. 3 Meanwhile, bring a saucepan of lightly salted water to a boil. Add rice noodles. Cook until just tender, about 3 minutes; drain. Rinse with cold water; drain again. Snip noodles into small pieces.
  4. 4 Pour some warm water into a pie plate. For each spring roll, carefully dip 1 rice paper into the water and transfer to a dinner plate. Let stand several seconds to soften. Put 1 parsley sprig and 2 shrimp halves just below the center of the paper; top with about 1/3 cup vegetable mixture and some of the rice noodles. Tightly roll up rice paper from the bottom, tucking in the sides as you roll.
  5. 5 Serve spring rolls with soy sauce and sprinkle with remaining crushed red pepper.

By Allrecipes Magazine

Indian-Style Seekh Kebab
Dinner Indian

Indian-Style Seekh Kebab

4.6

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste together in a large bowl. Season with cumin, coriander, paprika, salt, and cayenne. Cover and chill in the refrigerator for 2 hours. Soak skewers in cold water.
  2. 2 Divide lamb mixture into 8 equal portions; mold portions onto skewers to form a sausage shape. Refrigerate skewers until you are ready to grill.
  3. 3 Preheat an outdoor grill for high heat and brush the grate liberally with oil.
  4. 4 Cook skewers on the preheated grill, turning frequently, until nicely browned on all sides and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By YAKUTA

Instant Pot® Pudina Pulao (Mint Rice)
Dinner Indian

Instant Pot® Pudina Pulao (Mint Rice)

4.0

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.
  3. 3 Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.
  4. 4 Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Diana71

Hyderabad Dum Biryani
Dinner Indian

Hyderabad Dum Biryani

5.0

Prep
35 min
Cook
45 min
Total
215 min

Instructions

  1. 1 Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera into a spice grinder; grind to a fine powder.
  2. 2 Place cilantro and mint leaves in the bowl of a food processor; pulse until coarsely chopped.
  3. 3 Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chili powder, biryani masala powder, and turmeric in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, about 2 hours.
  4. 4 Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain; set aside.
  5. 5 Combine milk and saffron in a small bowl; stir and set aside.
  6. 6 Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels; set aside.
  7. 7 Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully transfer 1 tablespoon ghee from the pot to a small bowl; set aside.
  8. 8 Remove chicken from marinade, wiping excess marinade off; add chicken to the pot. Discard remaining marinade. Cook over medium heat until no longer pink, about 2 minutes per side; spread rice on top, then sprinkle on onions. Drizzle reserved ghee and saffron milk over rice and onions.
  9. 9 Cover the pot; cook over high heat, about 8 minutes. Reduce heat to low; continue cooking, about 5 minutes. Remove from heat; let stand, covered, until rice is tender and an instant-read thermometer inserted into the thickest part of chicken reads 165 degrees F (74 degrees C), about 15 minutes more.

By sgogula

KM-Style Watermelon
Side Dish

KM-Style Watermelon

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Toss the watermelon chunks and mint together in a large bowl. Pour the lemon juice over the watermelon and toss again to coat evenly. Refrigerate 30 minutes before serving.

By jason

Mint Cooler
Drink American

Mint Cooler

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Reserve four mint leaves for garnish. Combine remaining mint leaves and lime cordial in a blender; process until mint is finely ground. Stir in club soda. Serve in tall glasses over ice, garnished with lime slices and reserved mint leaves.

By CAJNCHEF

Peppermint Lemonade
Drink

Peppermint Lemonade

4.7

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Pour the lemonade concentrate into a large pitcher or cooler with a spout. Stir in enough water to make 1 gallon. Grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. In a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. Stir into the lemonade. Cover and chill for several hours, then strain to remove the leaves and zest before serving. Serve over ice and garnish with a sprig of mint.

By Debby Ward

Cantaloupe Italian Ice
Dessert Italian

Cantaloupe Italian Ice

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Place a 7x12-inch glass dish in the freezer to chill.
  2. 2 Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
  3. 3 Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
  4. 4 Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
  5. 5 Place in a decorative bowl and garnish with mint leaves.

By Totally Fit Fabulous

Hibiscus Mint Tea
Drink American

Hibiscus Mint Tea

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Bring water to a boil in a stovetop kettle or saucepan. Off heat, add mint leaves, hibiscus petals, and lemon juice; stir once or twice, then cover. Steep before serving, 3 to 5 minutes. Serve either hot or iced.

By Brealyn Hamilton

Chris' Grilled Orange Chicken
Dinner

Chris' Grilled Orange Chicken

4.0

Prep
10 min
Cook
30 min
Total
520 min

Instructions

  1. 1 Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
  2. 2 Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
  3. 3 Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

By CLHARTMAN

Sun-Brewed Mint Tea
Drink American

Sun-Brewed Mint Tea

3.9

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Pour water into a large glass container with a lid. Stir in honey until dissolved. Zest lemon, being careful not to include any white pith. Juice lemon, then add both zest and juice to the glass container.
  2. 2 Working with one bunch at a time, hold mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. Immerse the squeezed bunches in the water mixture. Cover the container and place it in direct sunlight for 2 hours.
  3. 3 Remove and discard mint leaves. Shake the tea, then pour over ice in tall glasses. Garnish with mint sprigs.

By FutureChefShay

Watermelon Refresher
Drink

Watermelon Refresher

3.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend the watermelon in a blender until smooth; pour into a large pitcher.
  2. 2 Stir the water and agave nectar together in a small bowl; add to the watermelon. Stir the tequila into the watermelon mixture. Add the blueberries and garnish with the mint to serve.

By Sarah

Killer Virgin Cocojito Ice Cream
Dessert

Killer Virgin Cocojito Ice Cream

5.0

Prep
15 min
Cook
5 min
Total
110 min

Instructions

  1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
  2. 2 Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
  3. 3 Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Buckwheat Queen

Fruity Mojitos
Drink

Fruity Mojitos

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine rum, sugar, and water in a larger container or 3-gallon cooler or drink dispenser until sugar is dissolved. Add mint, lemons, limes, and oranges and mix well. Allow flavors to combine for about 30 minutes. Pour lemon-lime beverage into rum-fruit mixture and stir to combine.

By campforestfc

Mint Mojito Coffee Ice Cream
Dessert

Mint Mojito Coffee Ice Cream

4.0

Prep
10 min
Cook
15 min
Total
385 min

Instructions

  1. 1 Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
  2. 2 Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
  3. 3 Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
  4. 4 Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

By Allrecipes Member

Chef John's Watermelon Pizza
Appetizer

Chef John's Watermelon Pizza

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Slice watermelon in half lengthwise, then each half lengthwise into quarters. Cut uniformly thick slices from the center of each quarter and place on plates or trays.
  2. 2 Remove any of the soft, white seeds, and use the tip of a spoon to make small, shallow divots in the surface to help hold the toppings.
  3. 3 Scatter some feta cheese, olives, and mint over the slices and season lightly with freshly ground black pepper. Drizzle each slice with a touch of rice vinegar and olive oil. Serve immediately or cover and refrigerate until needed.

By John Mitzewich

Mango Agua Fresca with Mint
Drink Mexican

Mango Agua Fresca with Mint

4.0

Prep
5 min
Cook
5 min
Total
145 min

Instructions

  1. 1 Combine ¼ cup water and sugar in a small saucepan; cook over low heat until sugar melts, 3 to 4 minutes. Set simple syrup aside to cool, about 15 minutes.
  2. 2 Combine 1 cup water, mangoes, simple syrup, and lime juice in a blender; blend until smooth, then strain through a fine-mesh sieve into a pitcher. Stir in remaining 3 cups water and mint; chill before serving, at least 2 hours.

By Abbi Heather

Duqqa
Middle Eastern

Duqqa

5.0

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
  3. 3 Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
  4. 4 Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.

By leila