Metromint Blog

Mint Pesto

Pesto is a quintessential summer recipe typically made with basil. It is great as a spread, dip, marinade, on pasta, as a grilled meat accompaniment or to brighten up your favorite soup.  Try this variation with fresh mint leaves for an impressive summer BBQ chicken or salmon. 

Ingredients

• ¾ cups lightly packed fresh mint leaves
• ½ cup lightly packed fresh basil leaves
• ¼ cup pine nuts, toasted*
• 1 large garlic clove
• ¼ cup olive oil (plus extra for storing pesto)
• ¼ cup grated Parmesan
• ¼ tsp salt and freshly ground black pepper
• 1 tbl white vinegar**

Directions

Special Equipment: Food Processor 

1. Add the garlic and pine nuts and pulse until chopped.
2. Add one-third the herbs at a time and chop for 15 seconds until all the herbs are added.
3. Add the Parmesan, salt, pepper and white vinegar and pulse quickly until just combined.
4. Set machine to ON and slowly drizzle the oil in a in until you reach your desired thickness (thicker for spreads, thinner for sauces).
5. Store in a air tight container and drizzle oil on the top to preserve.

 

 * Toast pine nuts in a non-stick pan until they begin to turn lightly brown over medium heat. Watch carefully as they will quickly burn.

**White vinegar keeps the pesto bright and green. Lemon juice can be used as well, but will add a slight lemon taste.

Picture courtesy of Zoryanchik

Summer Minted Quinoa and Corn Salad

Summer Minted Quinoa and Corn Salad is a fabulously refreshing summer side dish.  

Did You Know?  Quinoa is actually a seed and is a complete protein with all the essential amino acids. That is not all. It is also high in calcium and other nutrients, so enjoy!

Ingredients

Quinoa

• 2 cups quinoa
• Water
• Metromint Peppermint

Dressing

• 1 Tbl lemon juice
• 1 tsp lemon zest
• ½ tsp whole grain mustard
• 1 Tbl olive oil
• ½ tsp salt
• ½ Tbl honey

Salad

• 4 ears corn, kernels removed
• ¼ cup fresh chopped mint
• 1 cup cherry tomatoes. Halved

 Directions

1. Make quinoa according to boxed directions subbing ½ the water with Metromint Spearmint to make 2 cups dried quinoa. Once cooked you will have much more than 2 cups of quinoa. (Be sure to rinse the quinoa first!)
2. Let cooked quinoa come to room temperature. (This is important so it doesnt absorb all the dressing and become dry when serving the salad)
3. Whisk together the dressing ingredients and set aside.
4. Boil shucked ears of corn and cut off kernels.
5. In a large bowl stir corn kernels, mint and tomatoes and room temperature quinoa.  Add dressing and serve.

Serving Suggestion: Top with grilled shrimp for a complete one-bowl meal. Make the quinoa ahead and store in the refrigerator for a no-fuss weeknight dinner,

Summer Cherry-aid Cocktail

Summer Cherry-aid Cocktail (or Mocktail)

• 6 oz San Pellegrino Limonata
• 1 oz Vodka (optional)
• 1 oz Cherry Juice
• 1 Mint Leaf plus extra for garnish

 

Directions

1.In a tall glass add one mint leaf to the bottom of the glass (more than one can be too minty as it sits)

2. Fill glass 2/3rds full with Metromint Peppermint ice

3 Add cherry juice, vodka and Limonata

 

 

 

Garnish and enjoy!

Guest Blogger: Minted Lamb Burgers

Winner of our Facebook Recipe Contest:

Guest Blogger: Rob Pivarnik, a huge fan off all things minty, helps you exercise your brain as the editor of a crossword/variety-puzzle magazine. When not spending "way too much time on Facebook," he enjoys travel, photography, cooking, and spending his summer weekends with friends who live in the sixteenth century. His recipe for lamb burgers is approved by his two cats, Isis and Puck, who won't leave him alone until they get some.

One of my favorite recipes including mint is a simple one for LAMB BURGERS!

Minted Lamb Burgers

• 1 lb. ground lamb (let come near to room temperature)
• 4 cloves garlic
• 1/2 cup (loosely packed) mint leaves
• Salt to taste
• Pepper to taste
• olive oil

Directions

1. Finely mince garlic and mint.
2. Mix in salt & pepper.
3. Add to ground lamb.
4. Make 4 patties.
5. Brush tops lightly with olive oil.

Broil 6 minutes. Flip. Brush tops with olive oil. Broil 6 more minutes. Serve.

Serving suggestions:

If serving as an entree, add a side of roasted pear filled with a mix of plain yogurt & mint jelly or with sliced cucumbers and a tahini mayo for dipping. 

If serving as a sandwich, add a slice of fresh pear or apple and a slice of brie. 

*Picture courtesy of www.netmums.com

Shaved Carrot & Pineapple Mint Salad

This is a perfect side salad for company to replace the more mundane lettuce base salad. Pairs especially well with Asian or Mexican inspired dishes.

Salad 

• 1 cup diced pineapple
• 1 cup diced cucumber (English or regular, seeded)
• 1 ½ cups shredded carrot
• ½ cup avocado
• 10-15 mint leaves, chiffaude

Dressing

• 2 tablespoons lime juice or fruit vinegar (such as Trader Joes muscat vinegar)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp light mustard

Directions

1. Combine the salad ingredients in a bowl large enough for mixing
2. Mix dressing ingredients and then pour over the salad.
3. Refrigerate for 20 minutes before serving to let ingredients meld and the flavors develop