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White Wine Fruit Cocktail
Lunch

White Wine Fruit Cocktail

4.3

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Combine the wine and sugar in a saucepan. Place the saucepan over medium heat and bring to a boil; stirring to dissolve sugar. Remove the saucepan from the heat and add the mint; set aside.
  2. 2 Combine the cantaloupe, grapes, and strawberries in a large bowl. Pour the wine mixture over the fruit; toss together until all the fruit is covered with the wine mixture; cover and chill. Store in the refrigerator up to 8 hours before serving.

By Roxy

Quinoa Tabbouleh Salad
Lunch

Quinoa Tabbouleh Salad

4.7

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
  2. 2 Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.

By Nadine

Beet, Fennel and Mandarin Orange Salad
Lunch American

Beet, Fennel and Mandarin Orange Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Preheat oven to 400 degrees F.
  2. 2 Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
  3. 3 Cool slightly; remove skin from beets and cut into wedges.
  4. 4 Trim off fennel leaves and stalk; cut into very thin slices.
  5. 5 Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
  6. 6 Sprinkle cheese over salad.

By Dole

Fruit Salad with Lemon-Cinnamon Syrup
Lunch

Fruit Salad with Lemon-Cinnamon Syrup

4.7

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
  2. 2 Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

By ASHLEY_S

Cold Tomato Cucumber Soup
Lunch

Cold Tomato Cucumber Soup

Prep
20 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
  2. 2 Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
  3. 3 Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

By Chef

Watermelon Cucumber Salad with Sushi Vinegar and Lime
Lunch American

Watermelon Cucumber Salad with Sushi Vinegar and Lime

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel cucumbers lengthwise in a striped pattern using a vegetable peeler; halve lengthwise and cut into ¼-inch slices creating half-moon shapes. Transfer cucumbers to a large bowl; add watermelon and red onion.
  2. 2 Whisk seasoned rice wine vinegar, white wine vinegar, and lime juice together in a small bowl until well combined; add mint. Muddle mint by vigorously stirring and pressing leaves with a spoon until bruised but not falling apart. Discard mint leaves.
  3. 3 Drizzle vinaigrette over salad; gently toss. Sprinkle with feta cheese; toss again.

By Lisa Stewart

Cold Yogurt Soup (Abdoogh Khiar)
Lunch Middle Eastern

Cold Yogurt Soup (Abdoogh Khiar)

5.0

Prep
20 min
Cook
Total
25 min

Instructions

  1. 1 Combine yogurt, 2 teaspoons dried mint, and salt in a blender; purée with enough of the 2 cups water to create a smooth, thin soup. It will thicken somewhat when bread is added.
  2. 2 Divide cucumbers, ½ cup fresh mint, parsley, raisins, and walnuts among four bowls.
  3. 3 Divide yogurt mixture among four bowls.
  4. 4 Top with rose petals; add a few ice cubes to each bowl.
  5. 5 Tear bread into small pieces; add some to each bowl. Let bread soak before serving cold, 5 to 7 minutes.

By Shadi HasanzadeNemati

Mojito Fruit Salad
Lunch American

Mojito Fruit Salad

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine watermelon, grapes, cantaloupe, strawberries, and kiwi in a large bowl with a tight-fitting lid; top with blueberries.
  2. 2 Combine lime juice, sugar, and mint in a small bowl, crushing mint with the back of a spoon to extract flavors; pour over fruit mixture. Seal the bowl with the lid. Refrigerate for at least 1 hour.
  3. 3 Gently flip sealed bowl several times to coat fruit with lime juice mixture just before serving.

By Harht4God

Cucumber Chili Salad
Lunch Latin American

Cucumber Chili Salad

4.1

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
  2. 2 Cover bowl with plastic wrap. Refrigerate for 1 hour.

By delish-dish

Cucumber Gazpacho
Lunch American

Cucumber Gazpacho

4.0

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Thinly slice enough cucumber to measure ⅓ cup; coarsely chop remaining cucumber. Transfer slices to a small bowl; cover and chill until ready to use.
  2. 2 Combine chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar, and 2 ¼ teaspoons kosher salt in a blender; blend on low speed, gradually increasing to high speed, until very smooth and creamy, about 90 seconds.
  3. 3 Transfer gazpacho to a bowl; cover and chill until cold, about 1 hour.
  4. 4 Toss reserved cucumber slices, feta cheese, mint, honey, and 1 pinch kosher salt in a small bowl.
  5. 5 Stir gazpacho; divided among four shallow bowls. Top servings with cucumber-feta mixture; drizzle with olive oil.

By Elizabeth Mervosh

Asparagus, Lemon, and Mint Soup
Lunch American

Asparagus, Lemon, and Mint Soup

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
  2. 2 Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
  3. 3 Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
  4. 4 Blend soup using a hand blender or a food processor until smooth.
  5. 5 Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

By fromgardentosoupbowlcom

Refreshing Summertime Salad
Lunch American

Refreshing Summertime Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine baby greens, mango, watermelon, feta cheese, red onion, and mint in a large bowl.
  2. 2 Whisk vinegar, olive oil, and mango juice concentrate together in a small bowl until well combined; drizzle over salad and toss gently until evenly coated.

By Alberta Rose

Chef John's Fresh Spring Rolls
Lunch Southeast Asian

Chef John's Fresh Spring Rolls

4.9

Prep
15 min
Cook
Total
35 min

Instructions

  1. 1 Soak a rice paper wrapper in cold water just until it becomes flexible, 1 minute or less. Place on a slightly damp towel. Place some baby greens near the bottom of the round. Top with strips of chicken and pepper, leaving about a 1-inch margin on the sides. Roll tightly just until the bottom edge meets the center of the paper and sticks there. Then continue to add more chicken strips and vegetable strips. Finish with torn pieces of herbs. Complete the roll, pressing the ingredients to keep roll tight and tucking in the sides.
  2. 2 Transfer completed rolls to a plate lined with damp paper towels. Cover each roll with damp papers towels as you work to prevent them from drying out; don't let the rolls touch each other or they will stick together.

By John Mitzewich

Cold Cucumber Soup
Lunch American

Cold Cucumber Soup

3.0

Prep
15 min
Cook
Total
105 min

Instructions

  1. 1 Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
  2. 2 Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
  3. 3 Refrigerate for at least 1 hour. Serve chilled.

By nch

Romano Bean Salad
Lunch American

Romano Bean Salad

4.5

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
  2. 2 Smash garlic, olive oil, mint, and salt using mortar and pestle.
  3. 3 Pour vinegar and half of olive oil mixture over beans and toss well.
  4. 4 Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
  5. 5 Remove beans from refrigerator, top with fresh mint and serve.

By John Mitzewich

Pomelo Salad with Peanuts, Mint, and Chile
Lunch Asian

Pomelo Salad with Peanuts, Mint, and Chile

5.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
  2. 2 Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
  3. 3 Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
  4. 4 Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

By LauraF

Mushroom Mint Pasta Salad
Lunch American

Mushroom Mint Pasta Salad

3.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, then cool. Transfer to a large bowl; toss with 3 tablespoons olive oil.
  2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onions and mushrooms; cook and stir until lightly brown. Gradually add heavy cream, stirring continuously. Add mint sprigs; cook and stir for 5 minutes.
  3. 3 Stir sugar into cream sauce; season with salt and black pepper. Remove mint sprigs with a slotted spoon or tongs. Stir in farfalle; toss to coat.

By ASKA17

Feta Burgers
Lunch Greek

Feta Burgers

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Mix ground beef, feta cheese, minced onion, red bell pepper, mint, parsley, garlic powder, onion powder, seasoned salt, and black pepper together in a large bowl until evenly mixed; shape into 6 patties.
  3. 3 Cook the burgers until they are beginning to firm, and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Maria

Refreshing Summer Squash Salad
Lunch American

Refreshing Summer Squash Salad

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Toss yellow squash and zucchini with salt in a large bowl until well combined.
  2. 2 Whisk mint, olive oil, lemon zest, lemon juice, and black pepper in a small bowl until well combined; pour over squash mixture and toss to coat.
  3. 3 Heat a small nonstick skillet over medium heat. Add prosciutto; cook and stir until crisp, about 2 minutes.
  4. 4 Divide squash salad among 4 plates; sprinkle with prosciutto and feta cheese.

By TJ Lombard

Watermelon Tomato Gazpacho with a Cool Cucumber Swirl
Lunch

Watermelon Tomato Gazpacho with a Cool Cucumber Swirl

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 For watermelon gazpacho, in a blender or food processor add coarsely chopped watermelon, 2 tomatoes, the bell pepper, the whites of green onions, 2 tablespoons lemon juice, 1 teaspoon lime zest, the lime juice, mint, honey, and crushed red pepper. Cover and blend or process until nearly smooth. Transfer to a large bowl. Chill, covered, 2 to 4 hours. Rinse blender or food processor.
  2. 2 For cucumber soup, finely chop 1/4 of the cucumber and coarsely chop remaining portion. Add coarsely chopped cucumber, garlic, parsley, green onion tops, and remaining lemon juice to blender or food processor. Cover and blend or process until nearly smooth. Transfer to large bowl. Stir in broth, sour cream, salt, and pepper. Chill, covered, 2 to 4 hours.
  3. 3 For tomato topper, chop remaining tomato into 1/2-inch pieces and add to small bowl. Stir in reserved finely chopped watermelon, finely chopped cucumber, and remaining lime zest. Chill, covered, until ready to serve.
  4. 4 To serve, ladle about 1 cup watermelon gazpacho into each bowl. Top each serving with about 1/2 cup cucumber soup and swirl slightly. Top with tomato topper and , if you like, additional black pepper and mint.

By thehungryscientist