Green Smoothe #5 (tastes like mint ice cream)

Found this one on the web – it really does taste like mint ice cream.

  • 1 frozen banana
  • 2 c spinach
  • 1 tsp mint extract
  • 1 c coconut milk
  • 2 TBSP cacoa nibs

Toss in a blender and serve.

Serves 1. 2 WW PP


Zucchini Mint Salad

I bought one of those fancy veggie slicers and I had to try it out right away. You can grate the Zuks if you don’t have one.

2 – 3 small zucchini, spiral cut or grated
1 bunch of mint, chopped
1 lemon, zest and juice
1 TBSP olive oil
Red pepper flakes to taste
Salt and pepper

Combine all ingredients in a bowl and toss to combine.

Serves 2.

Scallops with Tomato Water and Mint

What do you do when you missed a couple tomatoes and they are a little too soft to cut? Make tomato water! This comes from F&W – and it’s a winner. Start your tomato water at least an hour ahead of time. The rest comes together in minutes.

12 scallops
2 – 3 over ripe tomatoes
Olive oil
Salt and pepper
Mint leaves, torn

Place a fine mesh sieve over a bowl. Cut the tomatoes and allow to drain about an hour, pushing down on the several times. Reserve tomato water.

Pat the scallops dry and season with salt and pepper.

Add a little oil to a cast iron skillet over high heat. Cook scallops 1 – 2 min per side until nicely seared.

Place in a shallow bowl, spoon tomato water around and top with mint.

Serves 4.

Saffron Tagaitelle with Spiced Butter

If I lived in London I would be at Jerusalem every night, but I don’t so cooking recipes dork ottolenghi’s cookbooks will have to do. This one is from plenty, I used trader joes tagliatelle instead of making my own pasta. The flavors in this dish are out of this world!!

8 oz tagliatelle
Pinch of saffron

Spiced butter
1 stick butter
2 TBSP olive oil
4 shallots, sliced thin
1 tsp ground ginger
1 tsp paprika
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp cayenne
1/2 tsp chili flakes
1 tsp salt
Black pepper
2/3 c pine nuts

4 TBSP mint, chopped
4 TBSP parley, chopped

Cook pasta according package with saffron in the water.

Combine butter ingredients in a 12 inch skillet and cook over low heat until melted and combined.

Drain pasta and toss with butter, stir in herbs and serve.

Serves 2.

Lamb and Summer Pasta Salad

“A Change of Appetite” by Diana Henry is amazing so far. This lamb recipe is nice and spicy, if you don’t have Fregola you can use Israeli Couscous.

For lamb:
1 rack of lamb, separated
1/4 c olive oil
1/4 c lemon juice
2 sprigs of oregano, chopped
4 TBSP red chili pepper flakes

Combine in a shallow dish or bag and marinade for a few hours.

1 c Fregola, cooked and drained
1/4 c olive oil
1 1/2 TBSP lemon juice
Salt and pepper
4 shallots, sliced thin and sautéed until brown in a little olive oil
6 oz cherry tomatoes halved
1/4 c chopped mint
3 TBSP chopped parsley

Combine all salad ingredients and chill.

Heat grill on high. Remove lamb from marinade and cook 1 – 2 minutes per side until cooked through.

Serves 4.

Green Tahini


So the idea of cleanse is my worst nightmare, but leave it to the folks at Bon Appetit to come up with cleanse where you get to eat!! I’m in! This tahini sauce is great! Perfect for a healthy dressing.

2 cloves garlic, peeled
1 tsp salt
1 bunch watercress, thick stems trimmed
1 c fresh mint leaves
½ c fresh flat-leaf parsley leaves
½ c tahini sauce
2 TBSP fresh lemon juice

Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to a bowl of ice water; let cool.

Return water in saucepan to a boil. Cook watercress, mint, and parsley just until wilted, about 15 seconds; drain. Transfer watercress and herbs to ice water; let cool. Drain watercress, herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.

Purée watercress, herbs, garlic, tahini, lemon juice, 1 tsp. salt, and ¾ cup water in a blender until smooth, thinning with more water as needed to reach desired consistency; season with salt and more lemon juice, if desired.

DO AHEAD: Sauce can be made 3 days ahead. Cover and chill. Shake before using.
Condiments, Good Health, Healthy Recipes, Lemon Recipes, Mediterranean Food, Mint Recipes, Parsley Recipes, Sesame Recipes, Watercress Recipes
RECIPE BY Sara Dickerman
PHOTOGRAPH BY Michael Graydon + Nikole Herriot

Herbed Green Beans with Feta


This one is from Another great make ahead dish that keeps well as leftovers. I use the authentic Greek style feta sold in liquid, it’s flavor is mild and slightly acidic a nice balance to the mint and dill.

1 1/2 lbs green beans, trimmed
1/4 c olive oil
1/4 c chopped fresh mint leaves
2 TBSP chopped fresh dill
Zest from 2 lemons
3 TBSP lemon juice
1/2 c feta, crumbled

Cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 3 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.

Toss beans, oil, mint, dill, lemon zest, lemon juice, and feta in a large bowl; season with salt and pepper.


Serves 8 – 10.

Mint Julep


In honor of the Kentucky Derby we are drinking Mint Juleups!

1/2 c sugar
1/2 c water
Soda water
Mint springs

In a small saucepan bring water and sugar to a boil. Stir until sugar is dissolved. Add mint sprigs and chill overnight.

Add 1 TBSP mint syrup to 2 oz bourbon and mint leaves. Muddle, add ice and soda.



After a long hot weekend, what winds it down better than a nice cocktail? This a ginger take on a mojito. I had some citrus white rum so I used that – regular white rum or dark rum would work great too!

2 oz domain canton (ginger liquor)
1 oz white run
1/2 lime, juiced
1/2 lime thinly sliced
Mint leaves

In a collins glass, combine all ingredients, muddle, add ice and top with club soda.

Serves 1.