For some reason, I have no brain today, so I’m going to go with something easy: a recipe post.
Lately I’ve been on kind of a mint kick, so I’m going to try to come up with enough dishes that feature mint to get me through the weekend and into next week.* Vegans, you might as well avert your eyes now: there’s not much here for you. Vegetarians are probably safe through lunchtime, but you should probably plan to have dinner somewhere else.
Let’s start with breakfasts.
Saturday, I’m torn. I like a good dutch baby occasionally, so this Dutch Baby with Chocolate, Raspberries, and Mint sounds pretty good. Downright dangerous, in fact. Thanks for the temptation, Marta. It might be safer to go with something a little less sweet, though. In that vein, My North’s Wild Mint Frittata looks about right. (It also has the obligatory mound o’ butter that always seems to sneak in when I’m looking for recipes.)
Sunday has to be for these individual Overnight French Toast Casseroles with Strawberry Mint Relish courtesy of “Pardon the Dog Hair”. No, mint isn’t the featured ingredient, but it’s hard to argue with strawberry mint anything. I like the idea of something that can mostly be prepared the night before, so I don’t have to think first thing Sunday morning. I’m not too big on walnuts, though. I don’t see why almonds wouldn’t work instead.
I don’t always (or even often) do lunch on the weekend, but since I assume some of you do, I’ll toss in a few possibilities.
There seem to be a large number of watermelon, feta, and mint salads out there. Seems like a good way to make use of those boring seedless watermelons (real watermelons have seeds, and should be eaten outdoors to allow for seed spitting contests). Garnish With Lemon’s version looks pretty good, though I might use a little more mint or a little less melon.
Don’t like watermelon (heresy!) or want something less sweet? How about the Minted Tomato, Pepper, Feta Salad from Shockingly Delicious?
Going in a different direction completely, Fat Free Vegan offers a Minty Raw Pea and Spinach Soup (where was this when I was doing spinach recipes last month?) It has the virtues of being fast (no cooking, just toss it all in the blender) and cool (those frozen peas). One tablespoon of mint seems a bit light, but no reason why you couldn’t add more if taste-tests suggest it’s necessary. Definitely go with the Lone Ranger option–pardon me, avocado–if you want to keep the fat down and the green up.
In Sock Monkey Slippers offers us Raisin Lamb Burgers with Mint Yogurt Sauce that sound scrumptious, if a bit post-trendy. Pine nuts, ciabatta buns, and arugula in one recipe?
Elise Bauer’s take on Spicy Turkey and Zucchini Burgers is a bit more down to earth and gives you a way to use up some of the zucchini that you have too much of if you have any zucchini at all. Warning: cilantro alert.
Getting away from burgers, there’s always Bell’alimento’s Grilled Pistachio and Mint Crusted Lamb Chops. Quick and easy.
Don’t like pistachios (what are you, crazy?) I like the looks of Soni Sinha’s Fish Kababs with Mint Chutney. She does it with three different fish; I’m inclined to consider that to be pushing the envelope. Can’t argue with salmon and mint, especially when coriander is in the mix.
You knew I’d include some desserts, right? What’s the point of eating nothing but main dishes?
If you tried Bell’alimento’s lamb, why not follow up with the Chocolate Ravioli?
Too heavy for a summer weekend? OK, I can see that. If you’re up for some work, there’s The Girl In the Little Red Kitchen’s Fresh Mint Ice Cream with Mint M&Ms.
If that’s too much work, be glad you’re not doing Eat the Love’s Perfect Fresh Mint Chocolate Chip Ice Cream. Look on the overnight preparation and despair. Thoughts that you could just eat the M&Ms should be dismissed as defeatist and cheating.
Last chance: Vanilla & Spice’s Peach, Blueberry, & Mint Cornmeal Cake. Looks straightforward, and mint pairs well with both fruits, so it ought to tie them together nicely.
Whoops! Almost forgot about beverages! We can’t have that.
Diethood brings us a Citrus Mint Spritzer, as well as an expired toy giveaway contest. Ignore the latter, enjoy the former.
A slightly different approach from Carpe Season is Sparkling Rhubarb Lemonade.
Why are all of the fizzy drinks based on soda? Seems like you could easily get too much sugar or artificial sweetener. What’s wrong with seltzer? Nothing, actually. Jessica Harlan brings us Fizzy Minted Lemonade. Of course, that uses simple syrup. No getting away from that sugar, right?
Well, wrong, actually. Mint and Cumin Salted Lassi from Joy the Baker proves that point. Thanks, Joy!
* No, I’m not actually planning to do all of these recipes this weekend. Or even any of them. It’s nice to dream, though.
Hey, what a lot of great suggestions! My mint plant has become a small mint plantation very quickly, so I can put this roundup to use. Thanks for including my Minted Tomato, Pepper, Feta Salad. It looks to be in good company!
Mint does take over 110% of the space you give it.
I blush to admit that I still–a year later–haven’t tried your recipe, but I do look at it speculatively and drool every so often. I’m a sucker for both feta and kiwi, so this one’s a double-whammy.