Just today I received an email from Whole Foods with a Cucumber-Mint Soup (http://www.wholefoodsmarket.com/recipes/436?utm_source=Responsys&utm_medium=email&utm_campaign=08_04_10_Recipe) recipe. It looks delightful.
This email reminded me that the mint is ready to take over the whole plot and there are quite a few cucumbers... so here are a few idea for what to do with them.
Cucumber-Mint Dipping Sauce / Savory Yogurt Salad
- Take 1 cucumber (either dice it or shred it on a box grater), sprinkle on salt to taste, let it sit for 5-7 minutes (until it releases its juice), add 6-8 oz. plain yogurt, 15-20 sliced mint leaves, and then either black or red pepper to taste. Mix and enjoy as a snack or with spicy foods to cool you down. (It also works well as a sauce on fried green tomatoes).
- If you replace the mint with chopped-up flat leaf parsley, you get something like tzatziki sauce.
Green Tomato-Mint Chutney
- Take one green tomato and puree it with one handful of mint leaves (no stems please). Add salt and pepper to taste.
Mint Tea
- Take about 10-12 leaves and place in a bottom of a mug. Add 6-8 oz. of hot water and a spoonful of honey. If you prefer iced tea, either stick it in the chill chest or add a few ice cubes.
If you have other ideas, please post them!
~ Tina
No comments:
Post a Comment