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cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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This refreshing spread gets its tang from Greek yogurt and lemon juice.
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This is a basic recipe for lemon verbena and mint tea, using fresh herb sprigs and a little honey for a simple herbal infusion.
Ingredients: water, lemon verbena, mint, honey
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In this Sicilian dish, pasta, pine nuts, and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.
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Lamb shoulder blade chops are marinated in a mixture of balsamic vinegar, olive oil, and soy sauce then grilled and served with mint leaves.
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Cilantro, mint and a hint of spice make this a magnificent chutney that would go great with lamb. I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyn's recipe.
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There's nothing like the soothing digestive qualities of an herbal tea. Use fresh mint alone or with lemon verbena.
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Serve this tangy-sweet mojito-inspired punch to the whole gang at your next party by blending frozen limeade and heaps of mint leaves with rum.
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This smoky eggplant dip is made with flavorful Japanese eggplants instead of the more common globe variety.
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A flavorful basil mint pesto is tossed with fusilli and vegetables like asparagus and spinach in this Italian-inspired vegetarian dish.
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Get Mint Cucumber Soup Recipe from Food Network
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This mint and dark chocolate chip ice cream made with coconut milk is a dairy-free and vegan treat that everyone will love.