Cooking with Tammy Kelly: Freshen up your spring recipes with mint
The very popular fresh herb, mint is currently in season and is no longer just for Derby parties and making julips. On a warm summer day, cool down by adding fresh mint to your drinks, main dishes and desserts. Try these healthy ways to finish your dishes with fresh mint.
Big thanks to Barbara Baker, Lenoir County Master Gardener, for helping me get my mint growing at home!
Mint and melons make a most refreshing combination. It’s a little early for melons, but it will not be long, and these are super simple recipes.
Cilantro Melon Salad with Fresh Mint
4 cups 1-inch chunks honeydew (cantaloupe will also work)
1 tablespoon fresh lime juice
3 tablespoons chopped cilantro leaves and stems
1/3 cup chopped fresh mint leaves
White sugar or sugar substitute to taste
Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.
Serves 10, each serving contains; Calories 27, Fat 0.1g, Carbohydrates 7g, Protein 0.4 g, Cholesterol 0 mg, Sodium 13 mg.
Cucumber and Watermelon Salad with Fresh Mint
8 cups cubed seedless watermelon
2 English cucumbers, halved lengthwise and sliced
6 green onions, chopped
1/4 cup minced fresh mint
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
Serves 16, each serving contains; Calories 60, Fat 3g, Carbohydrates 9g, Protein 1 g, Sodium 78 mg.
Asparagus, which is in season, and tomatoes also go great with fresh mint!
Asparagus Mint Slaw
(Adapted from a recipe in Saveur)
1⁄4 cup roughly chopped mint
2 tbsp. olive oil
2 tbsp. red wine vinegar
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
5 small radishes, julienned
1/3 cup red onion
2 carrots, julienned
1 bunch asparagus, trimmed and shaved using a vegetable peeler
Whisk mint, olive oil, vinegar, garlic, salt, and pepper in a bowl. Add radishes, scallions, carrots, and asparagus; toss to combine. Serves 4.
Asparagus and Mint Pasta
• 8 ounces uncooked whole-grain penne pasta
• 5 teaspoons extra-virgin olive oil, divided
• 1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
• 3 green onions, chopped, white and green parts divided
• 2 large garlic cloves, minced
• 1/4 cup dry white wine
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons butter
• 1.5 ounces pecorino Romano cheese, grated (about 1/3 cup)
• 1/4 cup chopped pistachios
• 2 tablespoons chopped fresh mint
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Return pasta and 1/4 cup reserved cooking liquid to pan. Cover and keep warm over low heat.
Heat a nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add asparagus; sauté 3 minutes or until crisp-tender. Stir in white parts of green onions and garlic; cook 30 seconds. Add wine; cook 1 minute. Add asparagus mixture, salt, and pepper to pasta mixture. Stir in remaining 2 teaspoons oil, remaining green onions, butter, and cheese. Divide pasta evenly among 4 bowls. Sprinkle evenly with pistachios and mint.
Serves 4, each serving contains; Calories 400, Fat 15g, Carbohydrates 51g, Protein 15 g, Cholesterol 16 mg, Sodium 474 mg.
Tomatoes, Onion and Mint
2 lb. cherry or grape tomatoes
1⁄2 medium red onion, thinly sliced lengthwise
1⁄4 cup olive oil
3 tbsp. red wine vinegar
Salt to taste
1 lb. red or yellow heirloom tomatoes, cored and sliced crosswise
Freshly cracked black pepper
1 cup loosely packed mint leaves, torn into bite-size pieces
In a large bowl, toss the cherry tomatoes with the red onion, olive oil, and vinegar. Season with salt and let stand, stirring every 5 minutes, to marry flavors, about 20 minutes.
Arrange the heirloom tomato slices on a serving platter and then spoon the cherry tomatoes and dressing over the top. Season with pepper and sprinkle with the mint leaves and salt before serving. Serves 4-6.
Sugar Snaps pair great with mint and they should be available, fresh and local, at Farmers Market and roadside stands.
Summer Sugar Snap Peas, with Lemon and Mint
4 teaspoons olive oil, divided
3/4 pound sugar snap peas, trimmed
1/4 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper, divided
2 green onions, sliced and divided
1/2 teaspoon grated lemon rind, divided
2 teaspoons chopped fresh mint
Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat.
Add half of snap peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 1 1/2 minutes, stirring and tossing constantly.
Add half of onions to pan; sauté 1 more minute or until peas are crisp-tender. Toss in 1/4 teaspoon rind, and remove from pan. Repeat procedure with remaining oil, peas, salt, pepper, onions, and rind. Garnish with mint.
