Spearmint!

 

When we went to the store last week, dill was the next herb on the shelf, but when we went this week that slot was empty! Instead, we came home with some spearmint leaves. Fortunately, I was able to quickly Google some recipe ideas, so we also came home with feta cheese, cucumbers and summer squash.

It seems the most frequent and obvious use of mint leaves is in drinks and teas. We're not a fan of those, so we're going to see how well they complement vegetables. Have you ever tried any of these recipes - cucumber salad, or roasted vegetables - with mint leaves added?

Cucumber Avocado Salad

• 1/2 cup sliced cucumber moons
• 1/4 teaspoon salt
• 1/2 small avocado, cubed (about 1/2 cup)
• 1 teaspoon lime juice
• 1 1/2 teaspoons olive oil
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons feta cheese

Place cucumber in a strainer and sprinkle with salt. Let sit for 20-30 minutes, then pat dry. Combine the avocado and lime juice in a small bowl. Gently mix in the olive oil, cucumber slices, mint and half the feta. Sprinkle with remaining feta. Serves 2.

Roasted Summer Squash

• 5 yellow crookneck squash (or any combination of summer squash, about 8" long each)
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/2 cup finely chopped mint leaves
• 1/2 teaspoon salt
• 1 cup feta cheese

Wash squash and remove ends. Cut into 2" sticks.

Combine olive oil, lemon juice, mint leaves and salt. Toss with the squash and place in a single layer in a roasting pan. Bake at 475 degrees for 35-40 minutes, turning halfway through.

Top with cheese, gently mix and serve. Season with fresh ground black pepper if desired.

Here are some dessert ideas:

Mint Chocolate Bark - Melt 7 ounces dark chocolate (about 1 cup). Stir in 1/4 cup chopped mint leaves. Spread to 1/4" (or desired) thickness on a cookie sheet. Sprinkle with another 1/4 cup chopped mint leaves and chill for an hour. Cut or break into pieces.

Mint Hot Chocolate - Combine 2 1/2 cups milk, 1/2 cup cream and 25 mint leaves in a pan and bring to a boil Remove from heat, cover and let steep for 30 minutes. Then strain; add 3 tablespoons maple syrup, 2 tablespoons cocoa powder, and 1/2 cup chocolate chips. Heat, whisking constantly, until chocolate melts and it's hot enough. Serve with marshmallows, whipped cream, and/or chocolate shavings or sprinkles. 

Mint Chocolate Chip Cookies - This is another "steep the mint leaves" recipe, this time in melted butter. Otherwise, it's a regular chocolate chip cookie recipe.

• 1/2 cup butter
• 1/2 cup coarsely chopped mint leaves
• 1/2 cup dark brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

Melt butter with mint leaves; turn heat off and let steep 30 minutes. Strain the butter, pressing leaves to get extract all the butter. Cream butter with sugars; stir in egg and vanilla. Combine dry ingredients and stir in with chocolate chips. Chill dough for an hour. Divide into 12 pieces; roll into balls and place 6 on each of two baking sheets. Bake at 350 degrees for 11-12 minutes.