recipes – Page 2 – INFINITE HERBS

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recipes

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Page 2

Roasted Beets with Cumin, Lime, and Peppermint

Posted on April 20, 2017 by adminih

Serves 4 You Will Need: Beets 8 medium beets (2 pounds without greens) Olive oil Dressing 1/2 teaspoon cumin seeds, toasted and ground 2 tablespoons fresh lime juice 3/4 tablespoon honey 2 tablespoons extra virgin olive oil salt 1/4 cup peppermint leaves, sliced Instructions: Preheat oven to 425°F. Clean the beets and trim off any

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Lemon Braised Chicken & Beans with Peppermint Pesto

Posted on April 20, 2017 by adminih

serves 6 to 8 You Will Need: 1 pound dried small white beans, such as flageolet 2 tablespoons olive oil 4 cloves garlic, minced 1 small white onion, diced 2 lemons 2 pounds boneless skinless chicken thighs Kosher salt and freshly ground black pepper 4 sprigs fresh thyme 2/3 cup finely chopped dill fronds Peppermint

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Pearl Couscous Salad with Peppermint and Pecans

Posted on April 20, 2017 by adminih

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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Pasta With Peppermint And Garlic

Posted on April 20, 2017 by adminih

You Will Need: 1 lb. pasta (your choice) 1/2 cup of peppermint leaves, coarsely chopped 6 garlic cloves, minced 6-8 tablespoons olive oil salt & pepper to taste Instructions: Cook your favorite kind of pasta, leaving it slightly firm (al denté). Drain. In a large frying pan with the olive oil, sauté the garlic and

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Peppermint Cookies

Posted on April 20, 2017 by adminih

You Will Need: 1 c. butter 3/4 c. sugar 1/4 tsp. salt 3 tbsp. crushed dried peppermint leaves 2 c. flour 1 c. chocolate chips (optional) Instructions Grind the peppermint with the 1/4 cup of the sugar in a mortar and pestle until the mint is pulverized. Add the rest of the sugar and mix

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Pineapple-Mint Mojito

Posted on April 18, 2017 by adminih

8 servings You Will Need: Pineapple-Mint Purée 3/4 cup sugar 1 cup (packed) fresh pineapple mint leaves 1/4 pineapple, peeled, cored, cut into 1-inch pieces (about 1 1/2 cups) Assembly 1/4 pineapple, peeled, cored, cut into1-inch pieces (about 1 1/2 cups) 4 limes, each cut into 8 wedges, divided 1/2 cup (packed) fresh mint leaves

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Fresh Fruit Spring Rolls

Posted on April 18, 2017 by adminih

You Will Need: rice paper Filling 1: pomegranate seeds, kiwi, pineapple Filling 2: strawberries, mango, peach Filling 3: pineapple mint leaves, raspberries, mango juice from 1/2 lemon juice from 1/2 lime 1 tsp honey Instructions: First, slice all of the fruit into thin rounds or long sticks. Working with one sheet at a time, soak

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Pineapple Mint Green Monster

Posted on April 18, 2017 by adminih

You Will Need: (1/2) ripe pineapple (1/2) large ripe avocado, or (1) whole small one (1/4) cup fresh pineapple mint leaves (1) loosely packed cup of fresh spinach leaves (1) cup fresh orange juice, or enough to facilitate good blending (5-6) ice cubes Instructions: Peel and chop the pineapple into chunks and repeat with the

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Ojakhuri With Chicken And Fried Potatoes Flavored With Marigold

Posted on April 18, 2017 by adminih

You Will Need: 1 whole chicken 700 grams of potatoes 1 large onion 1 tbs of dried marigold 10 tbs of oil and salt (amount dependent upon personal preference). Instructions: Chicken: Cut the chicken length ways but do not separate into two halves. Rub oil and salt on to both sides of the chicken. Flatten

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Gooseberries with Lavender and Marigold Custard

Posted on April 18, 2017 by adminih

You will Need: 1tsp fresh, or dried, lavender flowers 6-7 tbs caster sugar 2 thin strips lemon rind 400g (14oz) gooseberries, topped and tailed 4 drops of lavender essence About 100ml (3½fl oz) double cream, whipped Marigold and lavender flowers, to decorate For the custard: 300ml (½ pint) milk 2 heads of marigold 3 medium

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Marigold Jelly

Posted on April 18, 2017 by adminih

You Will Need: 2 – 3ounces assorted mixed fresh herb sprigs and/or edible flower petals (such as marigolds)* 3cups unsweetened apple juice 1/4cup lemon juice Few drops yellow food coloring (optional) 11 3/4 ounce package regular powdered fruit pectin 4cups sugar Instructions: Gently wash herb sprigs and/or flower petals in water. Drain; place herbs or

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Pineapple Sage Cupcakes

Posted on April 12, 2017 by Manuela Peñalosa

You Will Need: 3/4 c. milk 1/4 c. unsweetened pineapple juice, reserved from can of pineapples 1/3 c. unsweetend pineapple chunks, crushed or cut into very small pieces 4 tbsp. pineapple sage, chopped into small pieces 1 c. butter, softened 1 c. sugar 4 large eggs 1 1/2 c. all purpose flour 2 c. whole

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Pineapple-Sage Salsa

Posted on April 12, 2017 by Manuela Peñalosa

You Will Need: 1 Cup fresh pineapple, chopped 2 Small tomatoes, chopped 1/2 Green pepper, chopped 1 Green onion, chopped 1/2 Jalepeno, seeded and chopped 1 Tablespoon Pineapple Sage 1 Lime, zest and juice Salt and pepper to taste Instructions: Combine ingredients in a medium bowl and let sit in the refrigerator for about an

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Pineapple Sage Tea – Hot or Iced

Posted on April 12, 2017 by Manuela Peñalosa

Servings: 2 You Will Need: 1⁄2cup pineapple juice, for ice cubes, optional for iced tea 1⁄2cup packed fresh pineapple sage leaf 1⁄4cup local honey 1lemons or 1 lime Instructions: Freeze pineapple juice in ice cube trays if making iced tea. Bring 1 quart bottled water just to a boil and pour over the sage leaves.

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Pineapple Sage Cake

Posted on April 12, 2017 by Manuela Peñalosa

Servings: 1 loaf or 4 mini-loaves You Will Need: 1 cup butter, at room temperature 1 cup granulated sugar 1/4 cup honey 5 eggs 2 tablespoons chopped pineapple sage leaves (the small, new leaves are best) 3 tablespoons coarsely chopped pineapple sage flowers, if available 1 teaspoon grated lemon zest 4 tablespoons well drained crushed

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Carrot Beet and Apple Salad with Mint and Cumin Vinaigrette

Posted on April 12, 2017 by Manuela Peñalosa

Servings: 6 – 8 You Will Need: 2 large carrots 1 large crisp apple 2 medium beets 1 cup apple mint, roughly chopped For the salad dressing: ¼ cup apple cider vinegar ¼ cup olive oil 1 tablespoon honey ¾ teaspoon ground cumin A good pinch of sea salt Instructions: In a medium sized bowl

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Rosemary Grilled Lamb Chops with Mint Apple Sauce

Posted on April 12, 2017 by Manuela Peñalosa

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

Posted on April 12, 2017 by Manuela Peñalosa

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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Mint Cacao Smoothie

Posted on April 12, 2017 by Manuela Peñalosa

Servings: 1-2 You Will Need: 1 cup almond milk (or other nut milk)* 2-3 Medjool dates (or 5-6 regular dry dates) 1 peeled and cubed frozen banana 2 TBSP raw cacao powder 1/4 tsp cinnamon pinch of vanilla (either from the pod or pure extract) 1 TBSP chia seeds few fresh chocolate mint leaves Instructions

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After-Dinner Mint

Posted on April 12, 2017 by Manuela Peñalosa

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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