In Part 1, we talked about how to use an abundance of homegrown mint as a means to combat hot summer days. This time, I’d like to share two great ways to get it on your plate.
One of the first things I tried was a delicious salad. I simply peeled and sliced a couple of fresh cucumbers from my garden, chopped up some watermelon, and tossed both with a little dressing I made from lime juice, olive oil, sea salt and plenty of chopped mint. It was so delicious! It worked perfectly as a light lunch along side some hummus and pita, and it presents beautifully so it is great as a take along to a barbeque. I am thinking of adding quinoa for protein so that it can take center stage for one of our last summer meals.
Another winning way to use up the last of your mint, is to try it in some pasta. Something long and flat works well, we used fettuccine. I cooked it al dente, adding frozen peas in the last three minutes. After straining the pasta and peas, I added about ¼ cup of heavy cream, the juice from one lemon, salt and pepper. After serving the mixture onto plates, I topped with a bit of Parmesan cheese and torn mint. This was a really nice summer dish, although I don’t think our variety of mint (we grew grapefruit mint this season) was the best choice for it, and would like to try it again with another type of mint.
What are your favorite ways to use mint?
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