Many people requested recipes using fresh mint. After the article, “How to deal with pesky mint in your yard” was posted, more people appreciate mint. Experiment with mint and you will find lots of ways to use it. Use organic ingredients whenever you can. Here are some favorite recipes:
Marinated Cucumber Salad
- 3 medium cucumbers, peeled and sliced 1/4 inch thick
- 1 medium onions, sliced and separated into rings
- 3 medium tomatoes, cut into wedges
- 1 – 2 cloves fresh garlic, minced
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1/2 cup water
- 2 teaspoons salt
- 1 teaspoon fresh coarse ground black pepper
- 1/4 cup oil
- 1 teaspoon chopped fresh mint (optional)
Combine all ingredients in a large bowl, tossing to mix. Refrigerate for six hours or overnight before serving. If mixture seems too dry when you take it out of the refrigerator, add a little more water.
Yield: 6 servings
- 1-1/2 to 2 pounds tilapia fillets (can substitute any mild white fish)
- 1 tablespoon vegetable oil
- 3 medium white onions, sliced thinly
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red pepper flakes or to taste
- 2 teaspoons ground turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 2 (1.76 pounds each) cans crushed tomatoes
- salt to taste
- 1/2 cup coconut cream or unsweetened coconut milk (see below for fat-free coconut milk recipe)
- 1/4 cup fresh coriander, loosely packed and finely chopped
- 1 tablespoon fresh mint, finely chopped
Cut fish into bite-size pieces. Heat oil in wok or pan, cook onion, garlic, ginger, and spices until onion softens. Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil. Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly. Add fish and coconut cream, bring to boil. Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through. Just before serving, stir in coriander and mint. Serve over rice.
Yield: 4 servings
Fat-Free Coconut Milk (to use in recipes that will be cooked)
- 1/2 cup fat-free half-and-half
- 1/8 teaspoon coconut extract
- 1/4 tablespoon cornstarch
- 1/2 teaspoon sugar
Combine all ingredients with a whisk and set aside until ready to add to pan. Whisk once again before adding to your recipe to ensure all the cornstarch is incorporated from the bottom of the bowl.
Chocolate Mint Cake
- 1 box (18.25 ounces) dark chocolate or chocolate fudge cake mix, with preparation ingredients listed on back of box
- 2 teaspoons finely-chopped mint leaves
Prepare cake mix according to package directions; stir in mint. Pour into a greased 9 x 13-inch pan. Bake as directed. Let cool completely before frosting with Cream Cheese Frosting (recipe below). Refrigerate until serving time; refrigerate any leftovers.
Mint Cream Cheese Frosting
- 8 ounces fat-free cream cheese
- 4 tablespoons butter, warmed to room temperature
- 1-1/2 cups powdered sugar
- 1/2 teaspoon finely-chopped mint leaves
Place cream cheese and butter in large mixing bowl. Blend with mixer on low until combined. Add powdered sugar a little at a time, and blend on low speed until well mixed. Add mint and blend until fluffy.
Yield: 16 servings
Mint Fruit Salad
One of the easiest, most versatile recipes using mint is to cut up your favorite fruits (or whatever you have on hand) into a bowl, stir in enough vanilla yogurt to moisten, and stir in some chopped mint leaves. Amounts of yogurt and mint depend on the volume of fruit. Add the mint sparingly; you can always add more if need be. You want a hint of mint without an overpowering taste. You can mix the fruit and yogurt ahead of time and refrigerate until ready to use. Add the mint just before serving to get a heavenly light mint and vanilla flavor.
From these few recipes, you can see that fresh mint is a versatile ingredient.