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Tag: fresh mint

Watermelon Sorbet with Yogurt

August 31, 2017

This is perfect for a hot day and very easy to whip up in your blender… make it before the watermelons go away… I served the sorbet with some macerated blueberries… yum! Healthy and delicious… and simple!

  • 4 cups watermelon, cut up and frozen overnight
  • ½ cup full fat yogurt
  • 2 to 3 tablespoons honey
  • 2 to 3 tablespoon lemon juice

Transfer the watermelon, yogurt, honey and lemon juice to a Vitamix. Blend till a sorbet consistency is formed. Transfer to a air tight container and freeze.

  • 1 cup blueberries
  • 1 tablespoon sugar
  • ½ vanilla pod, sliced in half or ½ teaspoon vanilla extract
  • 2 tablespoons fresh mint, chopped

Transfer the blueberries, sugar, vanilla and mint to a bowl. Mix well and let sit at room temperature for 2 to 3 hours.

Serve with the sorbet.

Fresh Nectarine and Corn Salad

July 30, 2017

Another yummy corn salad- this one is paired with one of my favorite fruits- nectarines… green onion, mint and basil take this side dish over the top!

  • 4 to 5 corn on the cob, grilled till golden brown and take kernels off the cob
  • 2 large or 3 medium nectarines, cut into 1-inch dice
  • 4 to 5 green onions, trimmed, cut in half and grilled briefly (just to char the outside of the onions)
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh basil, chopped
  • ½ cup feta, crumbled
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 1 to 2 teaspoons salt

Transfer the corn kernels, nectarines, green onions, mint, basil and feta to a salad bowl. Add the lemon juice, oil and salt. Toss and serve.

Minted Mushy Peas

October 9, 2016

This is a great side dish with the fried fish.. I made it special with yummy mint, cilantro and green onions. Try this one- it is simply delicious…

  • 2 tablespoons extra light olive oil
  • 3 green onions, chopped
  • ¼ cup fresh mint, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 pound frozen petite peas
  • 2 teaspoons butter
  • Salt
  • Pepper

Heat a frying pan with olive oil. Add the green onions, mint and cilantro. Sauté for a minute. Add the peas, salt and pepper. Mix well and reduce the heat to low and cover with lid. Steam for about ten minutes or till the peas are cooked through. Mash with a potato masher and add butter. Taste for seasonings and serve.

Middle Eastern Style Carrot and Raisin Salad

October 14, 2015

Another yummy salad to complement my feast but this can go with any kind of meal. You can use the pre grated carrots from the store to make it easier but I used the multi colored carrots that made the salad extra special!!

  • 5 to 6 large carrots, peeled and grated
  • ½ cup golden raisins
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • Juice on one large lemon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper
  • 1 to 2 teaspoons salt
  • 3 green onions, chopped
  • ½ cup fresh mint, chopped

Transfer all the ingredient to a serving bowl. Mix well and let the salad sit for a couple of hours before serving.


Middle Eastern Style Ground Beef

October 12, 2015

I recently entertained and decided to make a Middle Eastern/Greek meal- so I started with this ground beef dish flavored with mint and garlic. I served the meal with warm pita bread with delicious feta cheese and hummus for appetizers…

  • 2 tablespoons olive oil
  • 1 teaspoon dried mint
  • 2 teaspoons garam masala
  • 1 pound grass fed ground beef
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 medium tomatoes, seeds and core removed, chopped
  • ½ cup tomato sauce, homemade or store bought
  • 2 teaspoons salt
  • 1/3 cup flat leaf parsley, chopped
  • 1/3 cup fresh mint, chopped

Heat a large saucepan with the oil. Add the dried mint and garam masala and sauté on medium heat for 10 seconds. Add the ground beef and increase the heat to high and sauté while separating the meat with a wooden spoon for 4 to 5 minutes. Add the onion, garlic, tomatoes and tomato sauce. Saute on high heat for another 4 to 5 minutes, stirring constantly. Add the salt and lower the heat to medium and cook with the lid on for 8 to 10 minutes. Take the lid off and check for seasonings. Garnish with parsley and mint. Serve with heated pita.

Cinco de Mayo: Pomegranate Mojito

May 5, 2014

Pomegranate Mojitos

Another one for you…

Here is another delicious drink recipe courtesy of my dear husband. As I have mentioned before he is a great mixologist and our friends and family are very grateful recipients of his creative talent.

He made this drink for the barbecue we were having. I was making the lamb burgers paired with the carrot and potato salads.

The delicious drink is made with the usual white rum but in this one citrus white rum is used- it imparts a great lemony flavor. The other important flavor of course is the pomegranate liquor- the star ingredient. The tangy pomegranate flavor goes perfectly well in this delicious drink. It provides the right amount of sweetness.

Some ice and lots of fresh mint make this drink perfect. It is ideal for the summer months- especially for the upcoming long weekend.

Make this delicious drink and your guests may never leave the backyard…

  • 1 oz pomegranate liquor
  • 1 oz citrus white rum
  • ½ oz limejuice
  • ¾ oz simple syrup
  • 1 tablespoon fresh mint
  • 2 oz club soda
  • Ice

In a drink mixer, add the fresh mint and simple syrup. Muddle the mint with the back of a spatula. Add the pomegranate liquor, rum and limejuice. Shake well and pour into a glass full of ice. Add the club soda on top and serve.

Pan Seared Scallops with Salsa Verde

August 5, 2013

This is a fantastic recipe to entertain with. I made it through the week as my daughter was complaining about missing scallops. I simply seared the scallops in a non-stick pan till golden brown. I also made a delicious sauce with basil, pistachios and capers. The sauce can be used with other meats as well as pasta…

Salsa Verde

  • 1 cup fresh basil, leaves only
  • ½ cup fresh mint, leaves only
  • 1 garlic clove, smashed
  • ¼ cup pistachios, toasted
  • 1 teaspoon Dijon mustard
  • 1 tablespoon capers, drained and rinsed
  • 2 anchovies
  • Zest of one lemon
  • Juice of half a lemon
  • ½ cup extra virgin olive oil

Process all the ingredients together in a food processor. Transfer to a bowl, cover and let sit for an hour or two before serving.

  • 1 to 2 pounds scallops, cleaned
  • Extra virgin olive oil
  • Salt
  • Pepper

Heat some oil to a frying pan on medium high heat. Sear the scallops on high heat for a couple minutes on each side- careful not to over cook. Serve the scallops with the salsa verde and sautéed green beans.