Mint: More Than Just an After Dinner Treat

Check out some of our favorite mint superfood recipes this month  & stop by the New leaf Bistro to pick up recipe handouts.

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This hardy herb grows wild throughout Oregon, and is available in most markets throughout the year. Give your holiday meals a kick by incorporating fresh mint leaves to savory and sweet dishes, as a festive garnish, or by trading your after dinner mint for a sprig of fresh leaves to finish off you meal with an extra tasty nutritional boost! 

Portuguese Chicken, Lemon and Mint Soup

4-6 servings

Ingredients

• 1 chicken, cut into pieces
• 1 stalk celery, coarsely chopped
• 1 onion, coarsely chopped
• 3 cloves garlic, crushed
• 4 parsley sprigs
• 2 pieces lemon zest
• 4 mint sprigs
• 1/4 teaspoon crushed red pepper, or to taste
• 3 quarts water or chicken stock
• 1/4 cup raw rice
• 1/2 lemon juiced (2 tablespoons)
• 1/4 cup chopped mint
• Salt and cayenne pepper, to taste

Preparation

In a large saucepan or medium stockpot combine chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, crushed red pepper, and water.

Bring to a boil, skim, reduce heat, and continue to simmer for 45 minutes, or until chicken is tender. Strain stock through a fine sieve.

Transfer chicken to a plate to cool and discard remaining vegetables. Return stock to saucepan, and continue to reduce until broth is flavorful. Add rice to stock and continue to cook until rice is tender.

When chicken is cool enough to handle, remove meat from bones and tear into bite-sized pieces. Add to broth and rice and cook for 3 to 4 minutes. Add lemon juice, mint and salt and pepper, to taste and let cook for 2 to 3 minutes. Serve immediately, garnished with lemon slices and sprigs of mint if desired.

Source: The Food Network, Emeril Lagasse

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Apple-Mint Salad

8 servings

Ingredients

• 6 tablespoons lemon juice 
• 2 Granny Smith apples (1 lb. total)
• 1/3 cup orange juice 
• 2 tablespoons olive  or walnut oil
• 1/3 cup finely slivered fresh mint leaves
• Salt
• Fresh mint sprigs

Preparation

In a medium bowl, mix lemon juice with 8 cups water. Rinse apples, cut in half, and core. Thinly slice lengthwise, then cut slices into matchstick-size slivers. As apples are cut, place in lemon water.

Drain apples thoroughly in a colander; return to bowl. Add orange juice and olive oil, and mix gently. Add mint leaves. Mix gently and add salt to taste. Garnish with mint sprigs.

Source: Sunset Magazine

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Couscous with Asparagus, Mint, and Almonds

4 servings

Ingredients

• 1/2 pound slim asparagus spears
• 1 1/2 cups chicken stock
• 1 1/2 tablespoons unsalted butter
• 1 cup quick-cooking couscous
• 1/3 cup sliced almonds, toasted
• 2 tablespoons chopped mint, divided, plus several sprigs for garnish
• 2 teaspoons grated orange zest
• Kosher salt 

Preparation

Cut off and discard the tough base ends from asparagus, then cut spears into 1-inch pieces. Cook in boiling, salted water 3-4 minutes until just tender.  Place in a colander, then run under cold water to cool. Pat asparagus dry.

To toast almonds, spread on a rimmed baking sheet and place in a 350 degree F preheated oven. Bake until golden brown, only 4 to 5 minutes. Watch carefully. Remove and cool.

Heat stock and butter in a medium, heavy saucepan (with a lid) over high heat until simmering. Remove and stir in couscous. Cover and let stand 5 minutes. Stir in asparagus, almonds, half of the mint, and orange zest. Salt to taste. Serve with remaining chopped mint sprinkled over the couscous and garnish with a mint sprig.

Source: Ihavenet.com

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Grilled Fish with Orange Mint Salsa

4 servings

Ingredients

• 4 medium halibut, swordfish or mahi mahi fillets or steaks
• 3 tablespoons butter
• 1 tablespoon lemon juice
• 2 cloves minced fresh garlic
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt

Salsa Ingredients

• 2 sweet citrus, such as nectarines, diced
• 3 tablespoons chopped red bell pepper
• 2 tablespoons sliced green onions
• 2 teaspoons fresh lime juice
• 1/2 tablespoon chopped fresh mint
• 1/2 finely chopped small seeded jalapeno pepper

Preparation

To prepare salsa, stir together all ingredients and keep covered until ready to serve.

Prepare grill for cooking fish over medium-high heat. Rinse fish and pat dry. Melt butter in a small saucepan. Add lemon juice, garlic, lemon pepper and salt; simmer for 1 minute over low heat and set aside. Cook fish fillets for about 5 minutes on each side or until fish flakes easily with a fork, brushing with butter mixture during the last few minutes of cooking. Serve with a large scoop of Nectarine Mint Salsa.

Source: California Peach, Plum, and Nectarine Growers

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Quick Raviolis with Lemon and Mint

4 servings

Ingredients

• 1/4 cup butter
• Juice of 1 lemon
• 1/2 pound large sized ravioli, stuffed with fava beans, spinach or cheese
• 2 tablespoons fresh mint leaves, finely chopped
• Fresh ground pepper
• Parmesan cheese, shredded

Preparation

Cook fresh or frozen ravioli according to instructions. Melt butter in small pot with lemon juice and stir. Drain ravioli and add to pot with butter and lemon, stir well. Put on serving plates—sprinkle with mint, pepper, and Parmesan.

Source: Thecookingguy.com

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Peppermint Meringues

1 dozen

Ingredients

• 2 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1/2 teaspoon peppermint extract

Preparation

Position oven racks to divide oven in thirds. Heat to 200°F. Line 2 baking sheets with nonstick foil.

Beat egg whites in medium bowl with mixer on medium speed until frothy. Add cream of tartar, increase speed to high and beat until soft peaks form when beaters are lifted. Gradually beat in sugar until glossy, stiff peaks form when beaters are lifted. Beat in extract.

Drop heaping measuring teaspoons of meringue 1 in. apart on prepared baking sheets.

Stagger baking sheets on oven racks. Bake 2 hours or until meringues feel firm. Turn off oven; leave meringues in 1 hour or overnight.

Source: Womansday.com

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Dark Cocoa with Peppermint

2 servings

Ingredients

• 3 cups milk (1% or skim)
• 4 heaping teaspoons of dark cocoa powder
• 1/2 cup chopped dark chocolate (use high quality chocolate that has 60% or more cocoa content)
• Ground nutmeg or cinnamon to taste

Preparation

Heat milk to just below boiling. Whisk in cocoa powder and chopped
chocolate, and spices. Keep stirring until well blended and hot. Serve with a peppermint meringue or miniature candy cane.

Source: L.A. Burdick Chocolate café

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