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4 Mint Recipes

Plant this prolific herb now, and you’ll soon have enough to garnish every dessert until October. Luckily, with our ideas, too much mint will always be just enough.

Mint has boundary issues. The roots spread far and fast, sending up shoots throughout your bed, year after year. Unless you have a remote corner to let it run free, treat mint as an annual and keep it in a pot.

Peppermint and spearmint are good all-purpose mints, but look for varieties like pineapple, ginger or orange mint at nurseries. Each plant offers a subtly different flavor, aroma and intensity for cooking.

Mint

Do-anything sauce: Tomato-Butter Pan Sauce with Mint This speedy sauce is good enough to eat with a spoon. Try it over fish, chicken or pasta—or just dip hunks of crusty bread in it as an appetizer. Get the recipe. 

Tomato-Butter Pan Sauce with Mint

Simple side: Grilled Asparagus with Minty Lemon and Walnut Crumbs  Dress up asparagus with this crispy crumb mixture, sort of a savory streusel made with panko, walnuts, lemon zest and mint. The combo is especially good alongside pork or chicken. Get the recipe.

Grilled Asparagus

Summer Sipper: Apricot-Mint Iced Tea  Canned apricot nectar is the easy, fruit sweetener in this refreshing drink.  Get the recipe.

Apricot-Mint Iced Tea

Circles of color: Minty Zoodle Salad wth Radishes and Feta Spiralized zucchini takes the place of cucumber in this classic salad combo. Try it alongside grilled chicken or fish. Get the recipe. 

Minty Zoodle Salad

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