My plant has gone bananas, and I’ve given away all I can. I have grown weary of feta/mint/cucumber (or watermelon) salads, juleps and southsides. What am I overlooking? Does mint syrup have a lot of applications?
Savory vegetarian/pescatarian recipes preferred.
Mint pesto. You can do all mint or mix it half and half with basil, change up the nuts/oils/cheeses, etc. I love it with lamb, but I could see it working with a stronger-tasting fish, like swordfish, or simply as a vegetarian condiment for pasta, risotto, farro, etc. I think it would be wonderful stirred into a grain bowl with roasted vegetables.
I made Rick Bayless’ chipotle meatballs from Mexican Everyday a couple of weeks ago to use up a bunch of mint - not vegetarian, but could be adapted to use Impossible products, I suppose?
I am in possession of some Impossible meat, as well as bluefish. These could work.
There’s also pesto alla trapanese, which Marcella Hazan claims should be made with mint (Serious Eats has its doubts, but who are they to argue?): https://www.seriouseats.com/pesto-alla-trapanese-sicilian-pesto-with-almonds-and-tomatoes
Indian green chutney. Usually has more cilantro than mint but I’m sure you could vary proportions.
OMG I have everything for that as well.
You have “kathi rolls, parathas, samosa & many other snacks”. When is the party?
A mint heavy chimichurri? Aji verde? I like a bit in fruit salad, but not much.
I also just made a lovely potato salad that uses up quite a bit (or as much you want).
Oh, I can get behind a potato salad. Thanks.
Mojito party!
I dislike rum, and it’s not that fond of me, either. Hence my reliance on the (gin) southside and the (bourbon) julep.
Dessert - Fresh mint brownies or cake - a couple of recipe ideas to get you started (I’ve only made mint brownies with mint extract, and loved them, so do check the comments on these recipes)
From my Betty Crocker Kitchen Gardens book by Mary Mason Campbell:
Chopped fresh leaves with green peas, carrots, squash, fruit salad
mint jelly
mint vinegar
Cream cheese and jelly sandwiches
Pea soup
Snipped into chocolate desserts, custards
Crystalize or candy the leaves for " garnish and confection "
Oh, this is a good idea. (Not really into sweets, desserts, that sort of thing.)
Goes GREAT with peas, make mint tea, a mint simple syrup, add muddled leaves to lemonade, z cucumber-mint raita, mint-herb paste for grilled seafood, a vinaigrette with pom molasses and ground sumac, dry it or freeze it in ice cubes for drinks down the road.
I’ve been using mint in a few Thai recipes. Tonight I’m making laab.
The Martha Stewart recipe (2nd down at this link) uses 2 C of mint to make fresh mint ravioli dough, then stuffs with goat cheese.
Mint is great in scrambled eggs.
I’m crazy for the mint in tabbouli and fattoush. Also love the mint in both kofta and the yogurt-mint sauce frequently served with it.
I’ve bookmarked this rice salad with pomegranate and mint but have yet to make it - but looks good. There are many (hot) rice pilaf recipes online with mint in - Greek, various Middle Eastern, and Indian flavor profiles all represented.
oh, also last year i made this watermelon shrub and the mint syrup to go with it (I didn’t make the other two elements in the recipe, the pickled watermelon rinds or the ‘spoom’) and it was one of my favorite things I made all summer. You could make syrup now and then use it when watermelon is avail (if it’s not right now.)
I remember I used the syrup for other beverages, too , like i made cucumber water and spiked it with mint syrup.
