Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Scant 1/2 tsp. ground cumin
  
  


• 
  
  Scant 1/2 tsp. ground coriander
  
  


• 
  
  2 to 3 Tbs. chopped fresh mint
  
  


• 
  
  One-quarter lemon
  
  


• 
  
  Freshly ground black pepper
  
  

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min.

Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.

Queen Bee Mojito

Camper English uses honey to flavor this combination of three classic cocktails in one glass: the Air Mail (rum, honey, citrus, and Champagne), the Champagne Cocktail, and the Mojito.
Look for the classic mojito recipe as well as dozens more classic cocktails on our Drinks & Entertaining page.

• 
  
  1 fl. oz. (2 Tbs.) honey syrup
  
  


• 
  
  1/2 fl. oz. (1 Tbs.) fresh lime juice
  
  


• 
  
  4 large mint leaves; plus sprigs for garnish
  
  


• 
  
  1 fl. oz. (2 Tbs.) aged dark rum, such as Matusalem Classico or Cruzan Single Barrel
  
  


• 
  
  1 dash Angostura bitters
  
  


• 
  
  1 fl. oz. (2 Tbs.) chilled sparkling dry wine, such as Chandon California Brut Classic
  
  

Put the honey syrup, lime juice, and mint in a chilled cocktail shaker. Press (don’t pulverize) the mint with a muddler or wooden spoon until fragrant. Add the rum and bitters and fill the shaker with ice. Put the lid on the shaker and make sure you have a tight seal. Shake as hard as you can for about 10 seconds and then strain into a chilled small coupe. Add the sparkling wine and garnish with a mint sprig.

To make honey syrup

Combine equal parts of your favorite honey and boiling water and stir to dissolve. Let cool completely before using. Store in the refrigerator between uses for up to 1 month.

Slow Sautéed Carrots with Turnips, Kale, and Parsley-Mint Sauce

These colorful vegetables caramelize in the pan, releasing steam that makes everything tender and moist. A quick, Spanish-inspired sauce adds a final flourish of flavor. 

• 
  
  4-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. coarsely chopped fresh parsley
  
  


• 
  
  1 Tbs. coarsely chopped fresh mint
  
  


• 
  
  1 Tbs. finely chopped pitted Spanish green olives
  
  


• 
  
  2 tsp. rinsed, drained, and finely chopped capers
  
  


• 
  
  1-1/2 tsp. sherry vinegar
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. ground cumin
  
  


• 
  
  1/4 tsp. granulated sugar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 lb. medium carrots, peeled and cut into medium dice (about 3-1/2 cups)
  
  


• 
  
  10 oz. purple-topped turnips (about 2 medium), scrubbed, trimmed, unpeeled, cut into medium dice (about 2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  5 small shallots (about 5 oz.), stems trimmed but kept intact, cut lengthwise into 6 wedges each
  
  


• 
  
  2 oz. Tuscan kale, stemmed, leaves halved lengthwise, then thinly sliced crosswise 1/4 inch thick
  
  

Combine 1-/2 Tbs. of the olive oil with the parsley, mint, olives, capers, sherry vinegar, lemon zest, cumin, sugar, and several grinds of pepper in a small bowl. Mix well and set aside.

In a 12-inch nonstick skillet, heat the remaining 3 Tbs. olive oil over medium-high heat. Add the carrots, turnips, and 1-1/2 tsp. salt. Toss well to coat the vegetables with the oil. (The pan will look crowded.)

Reduce the heat to medium, cover partially, and cook, stirring and flipping every 3 to 4 minutes with a spatula, for about 10 minutes. Add the shallots and 1/4 tsp. salt and stir well. Cover partially and continue to cook, stirring every 1 to 2 minutes, until the vegetables are tender and well-browned, 18 to 20 minutes. Reduce the heat if the vegetables brown too quickly.

Reduce the heat to medium low and add the kale, gently mixing until wilted. Stir in the parsley-mint sauce to taste, and remove the pan from the heat. Season to taste with more salt and pepper, and serve.
 

Cucumber-Mint Water

This lightly sweetened cucumber-flavored water is enhanced with fresh mint and a touch of lemon juice; a DIY (and healthier) version of the flavored waters that are all the rage.

• 
  
  1/4 cup lightly packed fresh mint leaves
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 cup boiling water
  
  


• 
  
  1 medium English cucumber (about 1 lb.), peeled, seed core removed, and cut into chunks (2 1/2 cups)
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  

Put the mint leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.


Meanwhile, in a blender, purée the cucumber with 2 cups cold water. Strain the cucumber liquid and mint liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lemon juice and 3 cups cold water; stir to combine. Serve over ice.

Sautéed Sweet Potatoes with Orange-Mint Gremolata

Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and richness.

• 
  
  3 Tbs. olive oil
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)   
  
  


• 
  
  Kosher salt 
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. coarsely chopped toasted pecans 
  
  


• 
  
  3 Tbs. lightly packed, coarsely chopped fresh mint 
  
  


• 
  
  1 small clove garlic, coarsely chopped
  
  


• 
  
  2 tsp. lightly packed, finely grated orange zest 
  
  

Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.

Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately. 

Wild Blueberry Soup with Mint

Blueberries (especially the tiny wild ones) are less sweet and more earthy than you might think. This almost savory take on a fruit soup includes wine, spices, and herbs. It would make an elegant starter.

• 
  
  8 cups frozen wild blueberries (from one 3-lb. bag), or fresh if available
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 cup loosely packed fresh mint leaves; more for garnish
  
  


• 
  
  1 tsp. finely grated lemon zest (from 1/2 medium lemon) 
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  Kosher salt
  
  


• 
  
  Sour cream or crème fraîche
  
  

Heat the blueberries and wine in a 12-inch skillet over medium heat, stirring occasionally, until the blueberries are thawed, about 5 minutes (if using fresh blueberries, bring the mixture to a simmer). Stir in the heavy cream, mint, lemon zest, cardamom, and 3/4 tsp. salt.


Working in batches, purée the blueberry mixture in a blender or food processor until smooth. Strain through a medium-mesh sieve into a storage container. Chill thoroughly in the refrigerator, about 4 hours.


To serve, whisk vigorously to loosen the soup (chilling thickens it). Season to taste with more salt. Ladle the soup into serving bowls and garnish with a dollop of sour cream or crème fraîche and a single mint leaf. Serve.

Chocolate-Peppermint Thumbprints

For the Cookies:

• 
  
  5-1/4 oz. (1 cup plus 2-1/2 Tbs.) unbleached all-purpose flour
  
  


• 
  
  3/4 oz. (1/4 cup) Dutch-processed cocoa
  
  


• 
  
  6 oz. (3/4 cup) unsalted butter, at room temperature
  
  


• 
  
  2 oz. (1/2 cup) confectioners' sugar, sifted
  
  


• 
  
  1-1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. table salt
  
  

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the Mint Filling:

• 
  
  4 oz. (3/4 cup) chopped semisweet chocolate (or chocolate chips)
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
  
  


• 
  
  Scant 1/4 tsp. pure peppermint extract
  
  

Make the cookies:

Sift the flour and cocoa together into a medium bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more. Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners.

Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. Arrange them 2 inches apart on the lined sheets. With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.)

Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. Gently redefine the indentations with the end of a wooden spoon. Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.

Make the filling:

Put the chocolate and butter in a heatproof bowl set in a wide skillet of almost simmering water. Stir with a heatproof spatula until almost melted, 2 to 4 minutes. Remove the bowl from the heat and stir until melted and smooth, about 30 seconds more. Stir in the mint extract. Let the filling cool, stirring occasionally, until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes. Spoon the filling into a small pastry bag with a small plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the filling into the center of each cookie. Cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for 4 to 5 days.

Minty Herb-Feta Sauce

A little bit of feta makes this fresh herb sauce richer and adds some tangy flavor, too.

• 
  
  1 cup (1 oz.) packed fresh mint
  
  


• 
  
  1 cup (1 oz.) packed fresh flat-leaf parsley
  
  


• 
  
  1/2 cup (1/2 oz.) packed fresh cilantro
  
  


• 
  
  1/2 cup pine nuts
  
  


• 
  
  1 medium clove garlic, smashed
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup (1 oz.) crumbled feta
  
  


• 
  
  2 Tbs. fresh lemon juice; more as needed
  
  

Pulse the mint, parsley, cilantro, pine nuts, garlic, lemon zest, red pepper flakes, and 1/2 tsp. salt in a food processor into a coarse purée. While pulsing, add the oil through the feed tube and pulse until combined. Add the feta and lemon juice and pulse a few more times; you want tiny bits of feta visible. Season to taste with more salt or lemon juice.

Sautéed Sweet Potatoes with Orange-Mint Gremolata

Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and richness.

• 
  
  3 Tbs. olive oil
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)   
  
  


• 
  
  Kosher salt 
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. coarsely chopped toasted pecans 
  
  


• 
  
  3 Tbs. lightly packed, coarsely chopped fresh mint 
  
  


• 
  
  1 small clove garlic, coarsely chopped
  
  


• 
  
  2 tsp. lightly packed, finely grated orange zest 
  
  

Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.

Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately. 

Poached Flounder with Mint Beurre Blanc

This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.

• 
  
  6 skinless flounder fillets (1-1/2 lb. total)
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3-1/2 Tbs. coarsely chopped fresh spearmint or ginger mint leaves
  
  


• 
  
  1/4 cup minced shallots
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  2 Tbs. heavy cream
  
  


• 
  
  2 oz. (4 Tbs.) cold unsalted butter, cut into 8 slices
  
  


• 
  
  1 Tbs. thinly sliced chives
  
  

Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.

Sprinkle the shallots over the bottom of a 10-inch straight-sided sauté pan. Arrange the fish coils cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce.

Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.) Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.

Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.

Mint and Pine Nut Pesto with Gemelli and Asparagus

The combination of mint, scallions, and asparagus makes this dish perfect for spring. You could also spread this pesto on top of chicken breasts or a firm-fleshed fish (anything from cod to salmon would work) and roast, or use it as a spread on sandwiches or crostini.

For the pesto

• 
  
  6 scallions (dark and light green parts only), trimmed and thinly sliced (about 1/2 cup)
  
  


• 
  
  1/2 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1/2 cup pine nuts, toasted
  
  


• 
  
  1/3 cup firmly packed fresh mint, chopped
  
  


• 
  
  5 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the pasta

• 
  
  1 lb. gemelli
  
  


• 
  
  3/4 lb. asparagus, ends snapped off, cut into 1-1/2-inch pieces
  
  


• 
  
  2 tsp. fresh lemon juice, more to taste
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  

Make the pesto

Put the scallions, Parmigiano, pine nuts, and mint in a food processor and process until finely chopped. With the processor on, pour the oil down the feed tube in a steady stream, so the mixture thins into a slightly loose paste. Add more oil if needed. Add 1/2 tsp. salt and 3/4 tsp. pepper and pulse once more.

Make the pasta

Bring a large (6-quart) pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until nearly tender, about 2 minutes less than the package timing. Add the asparagus and cook with the pasta until both are tender, about 2 minutes more. Drain well and toss with the pesto and lemon juice. Add more lemon juice, salt, and pepper to taste. Serve sprinkled with black pepper and the Parmigiano.

Derby Day Mint Julep Cocktail

There are as many variations of the mint julep as there are thoroughbreds that have run in the Kentucky Derby, which is when this sweet concoction is traditionally served. It’s often stirred with ice in a silver cup; this version calls for shaking with a slice of lemon for a frothy, refreshing drink.
Browse our Drinks and Entertaining Guide for more classic cocktails.

Mint syrup:

• 
  
  25 fresh spearmint or apple mint leaves
  
  


• 
  
  3/4 cup granulated sugar
  
  

For the juleps:

• 
  
  3-1/2 quarts crushed ice
  
  


• 
  
  3-1/2 cups bourbon (such as Maker’s Mark or Knob Creek)
  
  


• 
  
  14 thin slices lemon
  
  


• 
  
  14 sprigs spearmint or apple mint
  
  

Make the mint syrup:

In a small saucepan, stir the mint with the sugar and 3/4 cup water, crushing the mint lightly with the spoon. Bring to a boil over medium-high heat and boil for 1 minute. Remove from the heat and let cool in the pan, about 30 minutes. Strain into a small container. Use immediately to make the cocktails or chill for up to 2 weeks.

For each cocktail:

Have a chilled 8- to 10-oz. cocktail or wine glass ready. In a cocktail shaker, combine 1 Tbs. of the mint syrup with 1 cup ice, 1/4 cup bourbon, and a lemon slice. Shake for 30 seconds; pour into the chilled glass. Garnish with a mint sprig.

Chocolate-Peppermint Thumbprints

For the Cookies:

• 
  
  5-1/4 oz. (1 cup plus 2-1/2 Tbs.) unbleached all-purpose flour
  
  


• 
  
  3/4 oz. (1/4 cup) Dutch-processed cocoa
  
  


• 
  
  6 oz. (3/4 cup) unsalted butter, at room temperature
  
  


• 
  
  2 oz. (1/2 cup) confectioners' sugar, sifted
  
  


• 
  
  1-1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. table salt
  
  

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the Mint Filling:

• 
  
  4 oz. (3/4 cup) chopped semisweet chocolate (or chocolate chips)
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
  
  


• 
  
  Scant 1/4 tsp. pure peppermint extract
  
  

Make the cookies:

Sift the flour and cocoa together into a medium bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more. Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners.

Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. Arrange them 2 inches apart on the lined sheets. With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.)

Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. Gently redefine the indentations with the end of a wooden spoon. Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.

Make the filling:

Put the chocolate and butter in a heatproof bowl set in a wide skillet of almost simmering water. Stir with a heatproof spatula until almost melted, 2 to 4 minutes. Remove the bowl from the heat and stir until melted and smooth, about 30 seconds more. Stir in the mint extract. Let the filling cool, stirring occasionally, until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes. Spoon the filling into a small pastry bag with a small plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the filling into the center of each cookie. Cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for 4 to 5 days.

Poached Flounder with Mint Beurre Blanc

This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.

• 
  
  6 skinless flounder fillets (1-1/2 lb. total)
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3-1/2 Tbs. coarsely chopped fresh spearmint or ginger mint leaves
  
  


• 
  
  1/4 cup minced shallots
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  2 Tbs. heavy cream
  
  


• 
  
  2 oz. (4 Tbs.) cold unsalted butter, cut into 8 slices
  
  


• 
  
  1 Tbs. thinly sliced chives
  
  

Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.

Sprinkle the shallots over the bottom of a 10-inch straight-sided sauté pan. Arrange the fish coils cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce.

Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.) Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.

Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.

Pea & Mint Soup with Lemon Cream

You can serve this soup hot or cold. Its flavor is brighter if you use very fresh, young peas. The starchiness of mature peas can give the soup a split-pea flavor, so if you can find only older peas, use frozen instead. For a vegetarian variation, use pea broth instead of the chicken broth and water.Watch this recipein action as part of the Homegrown/Homemade Video Series.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup coarsely chopped shallots
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  4 cups fresh shelled peas (3-1/2 to 4 lb. unshelled) or frozen peas
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup chopped fresh mint
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Pinch granulated sugar (optional)
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  Finely grated zest of one-half medium lemon
  
  

Melt the butter in a 3- to 4-quart saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes. They shouldn’t brown. If they’re cooking too fast, reduce the heat to medium low.

Add the peas, broth, half of the mint, and 2 cups water. Season generously with salt and pepper. Bring to a boil, reduce the heat to medium low, and simmer vigorously until the peas are very tender, 8 to 10 minutes. In batches, purée the soup in a blender until smooth. Season to taste with salt and pepper. If the peas weren’t very sweet, stir in the sugar.

Pour the heavy cream into a medium bowl and whip it to soft peaks with a whisk. Fold in the lemon zest and season to taste with salt and pepper.

Ladle the soup into serving bowls and top with a generous spoonful of the lemon cream. Scatter the remaining chopped mint over the soup and serve. If you choose to serve the soup cold, chill it in the fridge but take it out 15 minutes before you serve. Adjust the seasoning if necessary before serving.

Wild Blueberry Soup with Mint

Blueberries (especially the tiny wild ones) are less sweet and more earthy than you might think. This almost savory take on a fruit soup includes wine, spices, and herbs. It would make an elegant starter.

• 
  
  8 cups frozen wild blueberries (from one 3-lb. bag), or fresh if available
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 cup loosely packed fresh mint leaves; more for garnish
  
  


• 
  
  1 tsp. finely grated lemon zest (from 1/2 medium lemon) 
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  Kosher salt
  
  


• 
  
  Sour cream or crème fraîche
  
  

Heat the blueberries and wine in a 12-inch skillet over medium heat, stirring occasionally, until the blueberries are thawed, about 5 minutes (if using fresh blueberries, bring the mixture to a simmer). Stir in the heavy cream, mint, lemon zest, cardamom, and 3/4 tsp. salt.


Working in batches, purée the blueberry mixture in a blender or food processor until smooth. Strain through a medium-mesh sieve into a storage container. Chill thoroughly in the refrigerator, about 4 hours.


To serve, whisk vigorously to loosen the soup (chilling thickens it). Season to taste with more salt. Ladle the soup into serving bowls and garnish with a dollop of sour cream or crème fraîche and a single mint leaf. Serve.

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

• 
  
  Kosher salt
  
  


• 
  
  1 cup Israeli couscous
  
  


• 
  
  1 medium English cucumber, peeled and finely diced (2 cups)
  
  


• 
  
  1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice; more as needed
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup small-diced feta cheese
  
  

In a large saucepan, bring 2 quarts well-salted water to a boil.

Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.

In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

• 
  
  Kosher salt
  
  


• 
  
  1 cup Israeli couscous
  
  


• 
  
  1 medium English cucumber, peeled and finely diced (2 cups)
  
  


• 
  
  1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice; more as needed
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup small-diced feta cheese
  
  

In a large saucepan, bring 2 quarts well-salted water to a boil.

Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.

In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.