Summer Veggies with Mint Pesto

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You Will Need: Olive oil 8-10 stems broccoli rabe – any stalks that are too stiff removed 6-8 radishes, cut into bite size pieces (quarters for large ones, halves for medium ones) 1 1/2 cups fresh green beans, ends trimmed Edible flowers such as calendulas, pansies or violets (You might find some in the store
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Pearl Couscous Salad with Peppermint and Pecans

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serves 2 as main, 4 as a side You Will Need: 1 medium-sized red onion, cut into slivers 1/2 cup pearl couscous 1/2 cup (plus 2 tablespoons) water 3 tablespoons olive oil 1/4 cup fresh peppermint, chopped (reserve a few whole leaves for garnish) 1/4 cup pecans, roughly chopped and toasted 1 tablespoon red wine
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Rosemary Grilled Lamb Chops with Mint Apple Sauce

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Servings: 8 lamb chops You Will Need: Sauce ½ cup packed apple mint leaves 3 sprigs flat leaf parsley, leaves only 1 Granny Smith apple, cored and sliced ⅓ cup olive oil 1 tbsp lemon juice Lamb Chops 1 rack of lamb ¼ cup olive oil 3 cloves garlic, minced 2 tsp fresh rosemary, finely
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Mint Chocolate Chip Cookies

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You Will Need: 1/2 cup (1 stick) unsalted butter 1/2 cup firmly packed fresh mint, roughly chopped 1/2 cup firmly packed dark brown sugar 1/2 cup granulated sugar 1 egg, at room temperature 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine sea salt heaping 1/2 cup semisweet
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After-Dinner Mint

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You Will Need: 1/2 cup dark chocolate chocolate mint leaves Instructions: Melt 1/2 cup dark chocolate (bars work fine), and dip in fresh chocolate mint leaves, holding on to the stem side with your fingers or kitchen tweezers. Place on a parchment-covered baking sheet, and freeze, uncovered, until hardened, about 20 minutes (or up to
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Purple Kale and Pansy Salad

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Servings:4 You Will Need: 1 bunch kale, I used purple kale fresh basil leaves, both green and purple varieties fresh sprigs of thyme fresh mint leaves fresh parsley 1/2 small red onion, halved and thinly sliced 2-3 Tbsp sunflower or pepita seeds edible flowers like snapdragons or pansies for garnish tangerine poppy seed vinaigrette juice
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Mint Chocolate Crème Brulee

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You Will Need: Mint, 10 leaves, finely chopped Hot Chocolate Mix, 1 packet, any brand Heavy Cream, 11 oz Sugar, 6 Tbsp Egg Yolks, 2 oz, about 4 medium yolks Vanilla Extract, 1 tsp Recipe Serves: 4 Instructions: 1. Preheat oven to 325°F. In a medium mixing bowl whisk together, egg yolks, 4 Tbsp sugar,
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Mango Mojito

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You Will Need: Mint, 1 container, stems removed Rum, 10 oz Sugar, 8 Tbsp Lime Juice, ½ cup Lemon-Lime soda, 2 ½ cups Mango Puree, ½ cup Recipe Serves: 8 Instructions: 1. In a small pitcher add mint leaves, lime juice, mango puree, sugar and rum. Mash with a heavy mallet or even a potato
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Tzatziki Sauce with Baked Pita Chips

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You Will Need: Mint, 1 Tbsp, chopped Parsley, 1 Tbsp, chopped Dill, 2 Tbsp, chopped Plain Greek-Style Yogurt, 1 pint Salt, 1Tbsp Pepper, 1 tsp Cucumber, 1 each, peeled and seeded Garlic, 1 Tbsp, chopped Lemon Juice, 2 Tbsp Sour Cream, ¼ cup Pita Bread, 4 each Olive Oil, 1 ½ Tbsp Recipe Serves: 10-12
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Strawberry Rhubarb Pie with Mint Sugar

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You Will Need: Mint, 2 Tbsp, finely chopped Refrigerated Pie Dough, 1 package (2 sheets) Fat Free Milk, 1 Tbsp Butter, 1 Tbsp, cut into small cubes Rhubarb, 2 ½ cups, chopped Strawberries, 2 ½ cups, quartered Cornstarch, ¼ cup Lemon Juice, 1 Tbsp Lemon Zest, ½ Tbsp Salt, 2 tsp Sugar, 1 cup +
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Raspberry Mint Muffins

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You Will Need: All-Purpose Flour, 2 cups Baking Powder,2 tsp. Salt, 1/2 tsp. Butter, 1/2 cup White Sugar, 3/4 cup Brown Sugar, 1/2 cup Eggs, 2 each Vanilla, 1 tsp. Milk, 1/2 cup Raspberries, 2-1/2 cups Mint Leaves, 1/2 cup, fine chopped Recipe Serves: 10-12 muffins Instructions: 1. Cream the butter and sugar while combining
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Mint Julep

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You Will Need: Mint, 8 leaves Powdered Sugar, 1 ½ tsp Cold Water, 1 Tbsp Bourbon, 2 ½ oz Crushed Ice, as needed Recipe Serves: 1 Instructions: 1. Place the mint leaves in a tall glass with the powdered sugar and water. 2. Mash the mint with a wooden spoon. Pour in the bourbon and
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Mint Glazed Carrots

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You Will Need: Mint, 2 Tbsp, chiffonade Basil, 1 Tbsp, chiffonade Baby Carrots, 1 lb, blanched until fork-tender Butter, ½ Tbsp Olive Oil, 1 Tbsp Brown Sugar, ¼ cup Water, 2 Tbsp + extra for blanching Ginger, 1 tsp, grated Salt, 2 tsp Pepper, 2 tsp Recipe Serves: 4 Instructions: 1. Blanch baby carrots in
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Mint Blueberry Cobbler

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You Will Need: Mint, 2 Tbsp, finely chopped Sugar, 2/3 cup Cornstarch, 2 Tbsp Water, ¾ cup Blueberries, 3 cups, fresh or frozen Cinnamon, 1 tsp, ground All-purpose flour, 1 cup Baking powder, 1 ½ tsp Salt, ½ tsp Milk, 1/3 cup Butter, 3 Tbsp, melted Recipe Serves: 4 Instructions: 1. In a saucepan, combine
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Mango Mint Salsa

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You Will Need: Mint, 2 Tbsp, finely chopped Mango, 1 each, diced Red Onions, ¼ cup, diced Garlic, 1 Tbsp, finely chopped Jalapeno Pepper, ½ tsp, chopped Lime Juice, 1Tbsp Olive Oil, 1 Tbsp Salt, to taste Black Pepper, to taste Recipe Serves: Instructions: 1. Combine prepared ingredients in a bowl, cover, and refrigerate. Store
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Lemon Mint Iced Tea

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You Will Need: Lemon Balm, 1 bunch, chopped Mint, 1 bunch, chopped Tea Bags, 5 each, your favorite brand Sugar, ¼ cup Water, 3 quarts Recipe Serves: 12, 8-ounce servings Instructions: 1. In a large pot, bring water to a boil and stir in sugar until dissolved 2. Add chopped lemon balm and mint and
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Herbal Citrus Scones

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You Will Need: All-Purpose Flour, 2 cups Baking Powder, 2 tsp. Salt, 1/2 tsp. Sugar, 2 Tbsp. Butter, 1/4 cup, softened Milk, 1/3 cup Lemon Balm, 2 Tbsp. Basil, 1 Tbsp. Mint, 2 tsp. Zest of an Orange and Lemon, 1 each Recipe Serves: 8 Instructions: 1. Combine the first four ingredients in a bowl
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Grilled Shrimp with Lemon Herb Dipping Sauce

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You Will Need: Mint, 1 Tbsp, chopped Oregano, 1 Tbsp, chopped Chives, 1 Tbsp, chopped Shrimp, 2 lbs, raw, peeled and deveined Salt, 1 tsp Pepper, 1 tsp Lemon Juice, ½ cup Olive Oil, ¼ cup plus 1 Tbsp Honey, 1 Tbsp Recipe Serves: 4 Instructions: 1. In a small sauce pot combine lemon juice,
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Grilled Peaches with Mint Glaze

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You Will Need: Mint, 1 Tbsp, finely chopped Basil, 1 Tbsp, chopped Honey, ½ cup Vegetable Oil, ½ Tbsp Peaches, 4 each, ripe, cut in half, pit removed Crushed Red Pepper, ½ tsp Salt, 2 tsp Pepper, 2 tsp Recipe Serves: 4 Instructions: 1. Preheat grill or indoor grill pan over medium heat 2. Brush
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