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!

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.

Serves 4, each serving contains; Calories 44, Fat 2g, Carbohydrates 4g, Protein 1 g, Cholesterol 0 mg, Sodium 80 mg.

And of course, always for dessert, mint is the best!!!

Make your Own, Mint Cookies and Cream Ice Cream Sandwiches 

For the Cookies

2 cups of all-purpose flour

¾ cup Dutch-process cocoa or Hershey's Special Dark cocoa *See Note*

1 teaspoon baking soda

½ teaspoon salt

1 cup of unsalted butter

2 cups of sugar plus a little for sugar coating

2 eggs

2 teaspoons vanilla

For The Mint ice cream

2 cups fresh mint leaves

1 cup whole or 2% milk

2 cups half and half or heavy cream

3/4 cup granulated sugar

pinch of salt

2 teaspoons peppermint extract

To Make the Cookies:

Heat oven to 350 degrees.  Combine flour, cocoa, baking soda and salt. Stir and set aside.

Using a mixer combine the butter and sugar until creamed. Add eggs one at a time stirring after each addition. Stir in vanilla. Add flour mixture a little at a time until completely incorporated.

Wrap the dough in plastic and chill until firm, 1-2 hours.

Roll the dough into 1 1/2 inch balls and roll in sugar to completely coat.

Bake for 11-12 minutes until set in the middle. Move to a cooling rack after 1-2 minutes.

To Make the Ice Cream:

Steep mint leaves in 1 cup of milk for about 30 minutes. Let cool a bit. Pour through a sieve. Press out and squeeze mint as much as possible. Transfer to a 1 cup measuring cup. Fill up with additional milk as needed to make 1 full cup.

Combine minty milk, sugar and a pinch of salt in a medium bowl. Whisk until sugar is dissolved. Stir in heavy cream or half and half and peppermint extract. Cover and refrigerate for 1 to 2 hours or overnight.

Place creamy mixture in an ice cream maker and follow directions for operation. Time will depend on your ice cream maker.  In the last minute or two add cookie crumbs. Freeze for an additional 15-30 minutes or until hardened enough to scoop onto cookies

Putting the Sandwiches together:

Lay cookies out face up. Scoop about 1/4 -1/3 cup ice cream (depending on cookie size) onto cookie. Top with additional cookie.  Eat immediately or freeze in an airtight container for up to 2 weeks.