Adam’s Spearmint Limeade (Adam created this one all on his own)
- 1 can of Minute maid Limeade Concentrate
- 2 large handfulls of Spearmint leaves
- 6 cups ice
- 4 cans (the Limeade cans) of water
Put all ingredients in a high power blender (Adam uses a vitamix) and blend until it becomes a slush. Pour into a pitcher and serve.
Minty Fruit Salad
- 1/4 c sugar
- 1/4 c chopped fresh mint
- 1/2 t ground ginger
- 1 medium watermelon – cut into 1″ chunks
- 2 c raspberries
- 2 c blueberries
- 2 c strawberries, cut in halves
- 2 c grapes, halves
- Fresh mint leaves
In a small saucepan combine sugar, 1/4 c water, mint, and ginger. Bring to boiling, reduce heat and simmer 5 minutes to thicken slightly. Set aside to cool. Place watermelon, berries, and grapes in a large bowl. Add syrup mixture and toss to coat. Top with mint leaves and serve immediately.
Roasted Carrot and Chickpea Salad
For the dressing:
- 1 teaspoon crushed or grated garlic
- 1/4 teaspoon kosher salt
- 2 Tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon cumin (or 1 teaspoon cumin seeds, toasted and crushed)
- 1/2 teaspoon honey
- a generous pinch of cayenne pepper (or more if you like it spicy)
- 1/4 cup extra virgin olive oil
For the salad:
- 2 15-ounce cans chickpeas (garbanzos), rinsed and drained
- 2 pounds carrots (about a dozen), peeled, cut in half lengthwise then into 1/3-inch slices at an angle
- 6 garlic cloves, smashed and peeled
- 2 teaspoons cumin seeds
- 2 Tablespoons oil, like coconut or extra virgin olive
- 1 teaspoon salt, plus more to taste
- 2 cups walnut halves
- 1/2 cup crumbled feta cheese
- 1/2 cup lightly packed chopped fresh cilantro
- 2 Tablespoons chopped fresh mint
Make the dressing by whisking all of the ingredients (except the oil) in a large serving bowl, then adding the oil in a steady stream while whisking. Add the chickpeas and stir well to coat. Let it stand while you roast the carrots.
Preheat the oven to 400 degrees F. On a large, rimmed baking sheet, toss the carrots, garlic, cumin, oil, and salt until well-coated. Spread evenly, then roast, shaking the pan occasionally, until tender and browned, about 25 minutes. Remove the garlic cloves from the pan and chop them into small pieces. Transfer the garlic and roasted carrots to the bowl with the chickpeas. Toss until well mixed. Cool slightly, then toss in the walnuts, feta, cilantro, and mint. Season to taste with salt, if necessary. Serve warm or at room temperature.
Grilled Chicken with Mint and Radish Salad
4 boneless, skinless chicken breast halves (8 ounces each), gently pounded to an even thickness
1/4 cup extra-virgin olive oil, plus 1 teaspoon for drizzling
1/4 cup lime juice (from 4 limes), plus 1 teaspoon for drizzling
2 garlic cloves, minced
3 cups tender greens, such as mache or baby lettuces
1 cup fresh mint
4 radishes, very thinly sliced
1/4 teaspoon coarse salt
Freshly ground pepper
Lime wedges, for serving
Combine chicken, oil, lime juice, and garlic in a bowl. Refrigerate for 30 minutes. Preheat a grill or grill pan to high. Grill chicken until cooked through, about 4 minutes per side. Combine greens, mint, and radishes. Sprinkle with salt, season with pepper, and drizzle with oil and lime juice. Serve with chicken and lime wedges.
- 4 limes, juiced
- 1 cup white sugar
- 2 sprigs fresh mint
- 1/2 gallon water
- 1 fresh jalapeno pepper, sliced
Mint Green Grape Salsa
- 4 c green seedless grapes
- 2 T Chives, chopped
- Juice of 1/2 a lime
- 2 T fresh spearmint, chopped
- 1 whole jalapeno, finely diced
Combine ingredients in food processor and barely pulse or chop everything by hand and mix. Refrigerate for at least 1 hour before serving.
This is good with chips or can be served on top of fish or chicken
- 1/4 cup fresh lime juice
- 1/4 cup honey
- 2 tablespoons chopped fresh mint
- 3 cups fresh blueberries
- 1 quart fresh strawberries, hulled and halved
- 3 medium apples, peeled and cut into 1-inch chunks
Grilled Indian Mint Chicken
- 1 c plain yogurt
- 2 T olive oil
- 2 cloves of garlic, minced
- Grated zest of 1 lemon
- Juice of 1 lemon
- 1/4 c finely chopped fresh spearmint leaves
- 1 t ground cumin
- 1/4 – 1/2 t cayenne pepper – to taste
- 1 t salt
- 4 boneless, skinless chicken breasts
In a one gallon sealable plastic bag, mix together all ingredients except chicken. Add chicken breats, close bag and place in a bowl. Put bowl in fridge, & let chicken marinate overnight. Remove chicken from marinade – discard marinade. Lightly oil the grill. Preheat the grill to Med Hot heat. place chicken on grill. Once it sears and browns on one side, turn over and lower heat. Don’t let the chicken burn – turn often or as needed. Total cooking time is about 20-25 min.
Serve with a side salad, grilled flat bread & hummus.
Crunchy Radish and Microgreens Salad with Mint
- 1 cup thinly shredded purple cabbage
- 1 cup thinly shredded green cabbage
- 1/2 cup shredded radish
- 2 cups shredded carrots
- 1 cup sunflower microgreens
- 1 cup mixed microgreens (broccoli, radish, pac choi, mustard, etc)
- 2 tablespoons mint leaves
- 4 tablespoons your favorite Vinaigrette
Watermelon, Mint, & Feta Salad
I know this one sounds weird but it was really liked at the open house. Try it I think you will like it. It’s sweet, salty, & delicious.
1 (7-8 lb) seedless watermelon, chilled
3 limes, juiced
1 cup fresh chopped mint leaves
1 1/2 cups crumbled feta cheese (goat or sheep milk feta is best)
Cut rind from the watermelon, then chop the fruit into 1/2 inch chunks. Place watermelon in a large salad bowl. Pour lime juice on watermelon, and add the feta & chopped mint. Toss gently to coat. Refrigerate for 1/2 hour before serving.
Simply Mint Tea
2 tablespoons agave nectar
4 ounces fresh mint (1 large bunch), leaves and stems
2 strips lemon zest, about 1/4 by 2 inches each
In a teapot or large measuring cup, combine agave nectar, mint, and lemon zest. Top with 4 cups boiling water and stir to combine. Steep for 5 minutes and strain.
I like to use a French Press to make my herbal teas. You can find them at most home goods stores or on amazon.com for under $25.
#1 Serve hot
#2 Serve over ice.
#3 Make a frozen granita by increasing the agave nectar to 1/4 cup, then straining the finished tea, adding 1/4 cup chopped mint, and freezing in a shallow dish. Once it begins to freeze (about 2 hours), scrape it with a fork every 15 minutes until it’s completely frozen and crystallized flakes have formed, about 2 more hours.