Metromint Blog

Chilled Watermelon & Yogurt Minted Soup

This is perfect for the summer. Its quick, its refreshing, its lightly minty! Serve in a fun glass for an impressive dinner party starter or eat straight from fridge. 

• 9 cups diced seedless watermelon
• 1/4 cup sugar
• 2 T. fresh lemon juice
• 1 ¼  cup Lemonmint Metromint
• 1 peeled 1 inch chunk fresh ginger
• 5 fresh mint leaves
• 1/4 cup Greek yogurt

1)      Heat Greek yogurt in a pan with ginger, mint leaves and sugar till hot for 5 minutes, but not boiling. Turn off and let cool. Remove Ginger & mint leaves

2)      Blend watermelon, lemon juice and Metromint.

3)      Stir blended watermelon and Greek yogurt and chill for 1 hour.

4)      Serve chilled and garnish with finely sliced mint leaves

 

 

I Love Mint.

I love mint. And not just Metromint. I love mint leaves in my salads, I love it mixed with cilantro, so last year I planted it in a pot on my porch.  It was fruitful (leafful?) all summer until I went away for a week and forgot to tell my husband to water it. Normally mint is very hearty and this wouldn’t be a problem, but in Northern California it doesn’t rain in the summer so my mint dried out and died. Or so I thought.

I am very excited to see that my mint has returned! So I decided to learn some more about my mint plant

• According to ancient mythology, the plant is named after the nymph Minthe, Pluto’s lover, who was transformed by the god Hades into mint after her death.
• Mint is a perennial and there are two basic types we are most familiar with: Spearmint (what I planted) and Peppermint.
• The fastest way to dry it is to place leaves between two paper towels and microwave on high for 3-4 minutes.
• Plant mint in a large pot. (This was my problem. Mine was too small and contributed to it drying out fast.) Mint can grow fast and become a nuisance, so a pot is ideal to contain it.
• Cut the mint to the ground in the fall (ooops, I didn’t do this) to ensure a full crop the next season.
• Repot mint each year to ensure it grows those big, tasty leaves. Otherwise the roots will get bound. (definitely did not do this either)

This year I will bring my mint inside in the fall and try to keep it alive through the winter. Nothing perks me up like a taste of summer in the winter.

What do you do with your mint leaves?

 

Delectable Metromint Braised Lamb Shank with Peas

Delectable Metromint Braised Lamb Shank with Peas

• 4 lamb shanks 
• 1 TB minced fresh thyme 
• 1 TS salt 
• 1 TS minced fresh rosemary 
• 1/2 TS ground black pepper
• 4 (12-ounce) lamb shanks
• 1 TB olive oil 
• 1 large chopped white onion
• 1 cup chopped carrot
• 3 garlic cloves, minced
• 2 cups dry red wine 
• 3/4 Metromint Spearmint
• 3/4 cup beef broth

 

Lamb Shanks

1. Mix first 4 ingredients and set aside 1 teaspoon herb mixture. Rub lamb evenly with remaining herb mixture.
2. Heat oil in a large Dutch oven over medium heat.
3. Add lamb to pan;
4. Cook lamb 2 minutes on each side or until browned. Remove lamb from pan
5. Add onion, carrot, and garlic to pan and until lightly browned, about 5 minutes.
6. Add wine and reserved 1 teaspoon herb mixture; bring to a boil and reduce liquid to 2 cups.
7. Add broths; bring to a boil. Cook until mixture is reduced to 1 3/4 cups.
8. Return lamb to pan and cover tightly. Reduce heat and simmer about  2 1/2 hours or until lamb is tender, turning shanks occasionally.

 

Lamb Gravy

1. Remove lamb and vegetables from pan with a slotted spoon and place on serving dish. Cover with aluminum foil to keep warm.
2. Pour gravy into a glass measuring cup and add 3 large ice cubes. Place measuring cup in freezer.  The fat will rise to the top and begin to congeal after about 10 minutes. Scoop off fat as best as possible
3. Return gravy to the pan and bring to a boil and reduce until desired consistency. About 2 cups worth (or less)
4. When almost done add frozen peas.
5. When defrosted and warmed through spoon over vegetables and lamb.

 

Garnish with chopped mint and slivered almonds.

 

 

 

Minted Potato Salad with Peas

Minted Potato Salad with Peas

This is a surprisingly fresh Spring take on the traditional potato salad. Perfect for burgers this Spring or for a family BBQ.

• 1 bottle Spearmint Metromint
• 2 lb small red potatoes
• 2 tablespoons white-wine vinegar
• 1 tablespoon minced shallot
• 1 teaspoon salt
• 1 teaspoon mustard
• 1/2 teaspoon black pepper
• ¼ cup mayonnaise
• 1 cup thawed frozen or cooked fresh baby peas

Steam potatoes with Metromint until tender, 10 to 15 minutes.

While potatoes are cooking, whisk together vinegar, shallot, salt, mustard, pepper and mayonnaise.

Drain potatoes and quarter. Add to dressing and toss to coat. Add peas and gently mix. Serve warm or at room temperature. 

 

Metromint & Lemon Poached Fish

Fish is an incredibly healthy and delicious protein. It can be an
integral part to living a healthy lifestyle. We suggest you check out Monteray
Bay Aquariums's Fish Watch to ensure you are choosing an Ocean-Friendly fish.

http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx

1 lb white fish filets

1 Cup Metromint (Spearmint
or Peppermint)

Lemon Juice of ½ a (juicy!) lemon

1 garlic clove, minced

½ white onion, minced

1 tsp. olive oil

1 tsp. salt

½ tsp. black pepper

Chopped parsley

In a pan deep enough to hold liquid and fish, sauté onion in olive
oil until translucent, about 5-7 minutes. Add garlic and sauté another 1
minute. Add lemon juice, salt, pepper Metromint
and bring to a simmer.

Add fish filets and cover. Cook 5-7 minutes for a thin filet, 7-9
minutes for a thicker filet.

Garnish with fresh chopped parsley and a lemon wedge.

Serving Suggestions: Serve with a side of wild rice and sautéed kale with garlic and crushed red pepper for a balanced meal good enough for guests and quick enough for a weekday.