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Ingredients
2 cups cherry tomatoes, halved 1 shallot 2 tablespoons chopped basil 2 tablespoons chopped mint 2 tablespoons chopped chives 1 medium zucchini 1 medium yellow squash ¼ cup white wine vinegar ¼ cup olive oil Salt and pepper to taste Directions
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 Serves 6
3 tablespoons olive oil 2½ tablespoons cider vinegar 2 teaspoons lemon juice ¼ teaspoon sugar 1½ tablespoons fresh mint leaves, shredded 6 stalks celery, shaved or julienned 2 medium fennel bulbs, julienned 1 large Granny Smith apple, cored and thinly sliced with peel intact 4 medium radishes, halved and thinly sliced 2 tablespoons fennel fronds, chopped
 Serves: 2 to 3
1 large eggplant, sliced thickly and vertically Spray olive oil 2 -3 large ripe tomatoes, sliced thickly ¾ lb. crumbled feta cheese 1 small red bell pepper, chopped and pureéd 1 cup diced tomato ⅓ cup shredded mint
 Martha Bernstein recipe Serves: 4 to 6
3 tablespoons unsalted butter 1 medium onion, chopped 4 cups low-sodium vegetable broth, divided 6 cups fresh shelled peas (from about 6 lbs in pods) or frozen and thawed ¼ cup fresh flat leaf parsley ¼ cup fresh mint leaves Kosher salt and freshly ground pepper to taste ¼ cup crème fraîche or sour cream 2 tablespoons heavy cream or water Chopped fresh chives
 Makes 12
CUPCAKES ½ cup cocoa powder ½ cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt 1 stick butter, softened 1 cup plus 2 tablespoons sugar 2 eggs ½ teaspoon vanilla extract ¼ teaspoon peppermint extract 6 to 8 tablespoons whole milk ½ cup mini-chocolate chips ICING, CHOCOLATE AND MINT GARNISHES 1 stick butter, softened 2 cups confectioners' sugar 1 tablespoon heavy cream ½ teaspoon peppermint extract, to taste green food color Mint or peppermint dark chocolate bar 12 small fresh mint leaves CUPCAKES
ICING, CHOCOLATE & MINT GARNISHES
 Serves 6 as a side dish
2 medium kohlrabi bulbs, de-stemmed and sliced into thin matchstick pieces 2 medium green apples, peeled, cored and sliced into thin matchstick pieces ¼ cup shelled, raw pumpkin seeds ¼ cup shredded fresh mint leaves 4 tablespoons good green olive oil 2 tablespoons red wine vinegar 2 teaspoons brown sugar Salt and fresh pepper to taste A few fresh whole mint leaves for garnish
INGREDIENTS
PREPARATION
 Serves 8-9
3 lb. fresh string beans, washed and trimmed ⅔ cup of good green olive oil ½ cup finely shredded, fresh mint 3-4 tablespoons orange zest 2 teaspoons salt Freshly ground black pepper
 Serves: 5 to 6
1 cup (packed) fresh mint leaves, coarsely chopped ¾ cup orange juice ½ cup (packed) golden brown sugar ¼ cup dry red wine ¼ cup apple cider vinegar 3 garlic cloves, chopped 1 tablespoon orange zest 1 teaspoon lime zest 1 tablespoon chopped peeled fresh ginger 2 teaspoons Szechuan peppercorns 1 teaspoon Asian sesame oil 1 teaspoon low sodium soy sauce 1 teaspoon pink peppercorns, crushed 1 ½ pounds, 1-inch cubes of leg of lamb
 Serves:6
Marinade: 2 teaspoons fresh oregano leaves, crushed/bruised 1 teaspoons fresh thyme, crushed/bruised 2 teaspoons ground cumin ½ teaspoons ground cinnamon 4 to 6 cloves garlic, smashed 2 teaspoons kosher salt, plus more to taste Freshly ground pepper, to taste ½ cup olive oil 2 cups red wine Kabobs: 3 lb. pork shoulder, cut into 1½" cubes 6 skewers (see note) 4 scallions, thinly sliced on the diagonal 1 cup flat-leaf parsley leaves, roughly chopped Yogurt Sauce: 1 medium zucchini, 1½ cups plain, non-fat yogurt ½ cup chopped fresh mint leaves 2 tablespoons sesame oil 1 large garlic clove, pressed or minced Kosher salt, to taste 4 pita breads, warmed 3 cups basmati rice, ready and hot when kabobs are done Marinade:
Yogurt Sauce:
Kabobs:
Serving:
NOTES: Sauce may be prepared in advance and refrigerated for up to a week. If using wooden skewers, remember to soak them thoroughly in water before using.  Recipe by Anna Gill
Serves: 6 1 -2 lb. cantaloupe, seeded and sliced into 2 to 2½ inch wedges 4 oz. Feta cheese (or a fresh Farmers’ cheese) at room temperature ½ cup good green olive oil Salt & freshly ground black pepper ¼ cup finely shredded mint, plus a few whole leaves for garnish 1. Preheat grill on high. 2. Brush both sides of the melon wedges with oil and sprinkle with salt and freshly ground black pepper. 3. Grill the melon wedges, about 5 minutes per side until they are singed. Transfer the slices to a serving platter. 4. Brush or drizzle each wedge lightly with a tiny bit more oil. 5. Crumble the Feta cheese atop the melon. 6. Sprinkle with shredded mint and garnish with the whole leaves. Recipe by Anna Gill
Serves 6 as a side dish 3 to 4 medium zucchini ½ tablespoon butter 10 ounces Fontina cheese, grated ¼ cup shredded mint leaves (if cut with kitchen shears, color and texture is retained) 1. Preheat oven to 350 degrees. 2. Cut zucchini vertically into ¼ inch slices. If you have a mandolin, it is a perfect way to cut the zucchini evenly. If not a sharp chef’s knife will work. 3. Butter the bottom of a glass loaf pan. 4. Place a slightly overlapping layer of zucchini slices in the buttered pan. 5. Sprinkle with grated Fontina. 6. Repeat steps 4 and 5 until pan is about a ½ inch from the top. 7. Sprinkle ½ the mint on top. 8. Bake for 20 minutes, until zucchini is tender and cheese is melted. 9. Top with the remaining mint and serve in glass loaf pan.  Recipe by Anna Gill
Serves: 6 to 8 ¼ cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 1 large garlic clove, finely chopped Salt ½ cup coarsely chopped mint, plus mint leaves for garnish 2 ½ pounds ripe tomatoes, cut into thick slices or wedges 1. In a small bowl, whisk the olive oil with the vinegar, lemon juice and garlic and season with salt. Stir in the chopped mint. 2. Arrange the tomatoes in a bowl or on a platter. 3. Drizzle with the dressing, garnish with mint leaves and serve. Recipe by Anna Gill
Serves 4 to 6 as a side dish ½ cup fine bulgur* 1 cup boiling-hot water 3 tablespoons olive oil 2 cups minced fresh flat-leaf parsley ½ cup finely chopped fresh mint 2 medium, meaty tomatoes, cut into ¼ -inch pieces ½ seedless cucumber, peeled and diced into ¼ -inch pieces ½ medium red onion, minced 3 tablespoons fresh lemon juice ¾ teaspoon salt ¼ teaspoon black pepper *Tabbouleh can be made with quinoa or cous cous as well. Just cook according to directions and proceed with the recipe. 1. In a heat-proof bowl, mix bulgur and I tablespoon of olive oil 2. Pour hot water over the mixture and cover tightly with plastic wrap. Let stand for 15 minutes. 3. Drain mixture in a very fine sieve. Press on the mixture to remove moisture thoroughly. 4. Transfer bulgur to a serving bowl. 5. Add all the remaining ingredients and toss well. Recipe by Anna Gill
Serves: 4 SALAD 25 to 30 small radishes 4 cups baby spinach leaves, washed and dried ½ cup mint leaves, washed and cut into chiffonade* 2 -3 tablespoons Creamy Lemon-Chive Dressing -recipe follows CREAMY LEMON-CHIVE DRESSING Makes ⅔ cup 1 tablespoon freshly squeezed lemon juice ¼ teaspoon fine sea salt ½ cup light cream ¼ cup (scant) chives, finely minced DRESSING 1. Combine lemon juice and salt in a small lidded jar. Cover tightly and shake until the salt is dissolved. 2. Add cream and chives. Shake until blended. 3. Will keep up to one week refrigerated. Shake well before using. SALAD 1. Cut radishes into thin slices. 2. Place spinach, mint and radish slices into salad bowl. 3. Drizzle just enough dressing to lightly coat and toss gently. 4. Serve on salad plates or bowls. *Chiffonade is a cooking technique in which leafy green herbs (such as mint and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons  Recipe by Anna Gill
Serves: 4 2 teaspoons vegetable oil 4 slices thick bacon, cut crosswise ¼ inch thick 1 garlic clove, minced or pressed 2 small jalapeno chilies 24 large shrimp, shelled and deveined Salt and freshly ground pepper ¼ cup dry white wine ¼ cup plus 2 tablespoons coarsely chopped mint 1. Sauté bacon in a large skillet over moderate heat, stirring occasionally, until the fat has been rendered. 2. Spoon off all but 2 tablespoon of the fat from the skillet. Stir in the garlic and whole chilies and cook until fragrant, about 1 minute. 3. Add the wine and cook about 1 more minute. 4. Add the shrimp, season with salt and pepper and cook over moderately high heat, stirring occasionally, until they are pink and curled, about 3 minutes. 5. Stir in the mint. Transfer to plates and serve.  Recipe by Anna Gill
Makes about 3 cups 4 large ripe but firm yellow or white peaches, diced 3 to 4 tablespoons minced red onion 2 large or 3 medium jalapeno peppers, minced Juice of one lime 2 tablespoons fresh mint, shredded 2 tablespoons fresh ginger, grated 1 teaspoon sugar Sea salt and freshly ground pepper 1. Place all the ingredients in a medium bowl and toss gently. 2. Set aside to meld the flavors for one hour. NOTE: Great with pork tenderloin or grilled pork chops.  Recipe by Anna Gill
Serves: 4 1 tablespoon fresh lemon juice ¼ cup extra-virgin olive oil ⅓ cup fresh mint, shredded, plus 6 or 8 small whole leaves 4 slices bacon 2 cups pea shoots 3 cups mixed baby mesclun Coarse salt and freshly ground pepper, to taste 1. Place lemon juice in a small heavy bowl. Add oil in a slow, steady stream, whisking until emulsified. 2. Add shredded mint to vinaigrette. Let stand at room temperature for 1 hour. 3. Cook bacon until crisp in the microwave and drain on paper towels. Crumble and hold on the side. 4. Strain vinaigrette through a fine sieve into a small, clean bowl, pressing on mint to extract liquid. 5. Gently toss pea shoots, mesclun, and remaining whole mint leaves together in a bowl. Arrange on serving plates and drizzle vinaigrette over greens. 6. Distribute the crumbled bacon among the servings, season with salt and pepper, and serve.  Recipe by Anna Gill
2 Servings 3 small cucumbers, washed (about 1 pound) 3 tablespoons unsalted butter Kosher salt ½ pound linguine ½ cup loosely packed, freshly shredded fresh mint 1. Fill a stockpot with salted water, cover and bring to a boil. 2. Cut the cucumbers in length-wise slices about ¼ to ⅛ inch thick, then cut the slices into strips diagonally (so that most pieces have a bit of dark green on them). 3. In a large skillet, combine the butter, cucumbers and 1 teaspoon salt. Cook over medium high heat, tossing frequently, until the cucumbers are tender but still slightly crisp, about 5 minutes. Set aside. 4. Add the linguine to the boiling water. Stir the pasta and bring the water back to a boil until it is cooked, tender but firm to the bite. Reserve ½ cup of the pasta water. Drain the pasta and dispose of the remaining cooking water. 5. Add the linguine to the cucumbers and toss over moderate heat to coat the strands with butter. Add some of the saved pasta water, 1 tablespoon at a time, to moisten if necessary. 6. Remove from the heat, add the mint and toss. Serve immediately.  Recipe by Anna Gill
Serves: 8 1 cup water ½ cup light brown sugar 1 scant teaspoon mint jelly 3 -4 cups cantaloupe chunks Juice of ½ lemon Pinch of salt 1. Combine the sugar and water in a saucepan. Bring to a boil. Lower the heat and simmer for 2 to 3 minutes, until the sugar is fully dissolved. Add the mint jelly and dissolve it fully. 2. Cool the syrup to room temperature. Set aside. 3. Place the cantaloupe chunks in a blender with a tablespoon of water. Blend until complete smooth. 4. Place a fine strainer over a medium to large bowl. Line the strainer with a cheesecloth. 5. Pour the puréed cantaloupe into the cheesecloth. Let drain for a few minutes. 6. Pick up the edges of the cheesecloth and begin to twist them around, forming a pouch of the fruit. Over the strainer, squeeze the pouch continually by twisting the ends of the cheesecloth to press the juices out and into the bowl. 7. Discard the remaining solids and put the juice back into the blender. 8. Add the water/sugar/mint syrup to the blender along with the lemon juice and the salt. 9. Mix well. 10 Pour the mixture into a large flat pan or dish. The larger the dish the more shallow the mixture, the easier the scraping. 11. Place the pan or dish into the freezer for about 30 to 35 minutes. 12. Take a fork and scrape it across all of the partially frozen mixture. You can stir the resulting mixture slightly and gently and then re-spread it throughout the dish or pan. 13. Repeat the scraping every fifteen to twenty minutes for up to 4 or 5 hours. Basically until you are ready to serve. 14. Granita may be store in a sealed container for up to a week. To refresh its granularity, let it thaw slightly an hour or so before serving. Return the granita to the freezer and scrape it with a fork as before.  Recipe by Anna Gill
Serves: 4 2 cups red wine 3 tablespoons sugar 1 cantaloupe, halved and seeds removed 8 strips of lemon zest 1 tablespoon shredded mint leaves 1. Warm the wine in a shallow saucepan over low heat to the point of steaming. 2. Dissolve sugar in wine. Continue to simmer for a few minutes until it begins to thicken. Remove from heat and cool completely. 3. Using a melon baller*, scoop out balls of cantaloupe into four wine or martini glasses. 4. Spoon the red wine syrup over each serving. 5. Arrange 2 strips of lemon zest in each serving and sprinkle lightly with the shredded mint. Cover each glass with plastic wrap and refrigerate at least 30 minutes before serving. *Note: Any hard-edged round-bowled spoon will do the trick. |