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ISO dinner recipes that uses FRESH MINT

aussiewonder Feb 11, 2008 08:01 AM

Hi all,

I've got lots of fresh mint left over from a dish last weekend. I'd hate to waste it and was wondering if anyone had any suggestions? It's darn freezing here today, so salads are not really something i'm craving. I'd prefer hot savory dishes. "Worst case" scenario I'll just use it to flavour water but thought there must be more uses than that!

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  1. QueenB Feb 11, 2008 08:40 AM

    If you can get your hands on some lamb chops...broil them and serve with a yogurt sauce that includes garlic, lemon juice and chopped fresh mint. Serve with some couscous and pita.

    Or howabout a lamb stew? Something more Moroccan with prunes and apricots and maybe a handful of chopped mint thrown in at the end?

    Or something like pho? An asian broth with thin sliced meat, noodles and top it with fresh mint leaves and bean sprouts and such?

    1 Reply
    1. re: QueenB
      aussiewonder Feb 11, 2008 09:40 AM

      the mint is left over from bundles of pho. the weekend before was Australia Day celebrations, so lamb lamb lamb. Love it, but i've also just gotten into Tagines, so that preceeded that week with more lamb. I'm a little 'lambed-out' but might just have to...

    2. Amuse Bouches Feb 11, 2008 09:18 AM

      This epicurious recipe for Broiled Spiced Lamb with ginger mint pesto is to die for. Actually, just the pesto as a topping for anything is amazing. Lamb and mint are a natural pairing, but I think the pesto would be good on pork or chicken too.


      1 Reply
      1. re: Amuse Bouches
        aussiewonder Feb 11, 2008 09:43 AM

        i am def going to try the mint pesto, yum! thanks. maybe i will do the lamb with it. have you tried the pesto with anything else?

      2. Richard 16 Feb 11, 2008 11:54 AM

        It's freezing here in STL but I just made a big batch of tabouli.

        1 Reply
        1. re: Richard 16
          alkapal Feb 11, 2008 03:35 PM

          that is what i thought of....so refreshing and light. a nice contrast to all this winter food....

        2. toodie jane Feb 11, 2008 12:29 PM

          here's a savory bread recipe I came across at the Fresh Loaf, it uses feta and mint:


          1. j
            jsaimd Feb 11, 2008 12:30 PM

            Make Indian food to serve with cilantro/mint chutney...That will warm you up... and it uses quite a bit of mint.

            1. h
              HillJ Feb 11, 2008 02:22 PM

              mint pesto is delicious on flank steak
              freeze mint leaves in ginger ale for cocktails
              add mint to orange juice in the morning, super zing!
              add mint to a fresh smoothie, nice added tang

              1. steinpilz Feb 11, 2008 02:58 PM

                I like that hot mint chutney that Indians make, here's one recipe - there are many more on this site:


                You could also quickly blanch it (to aviod botulism), grind with sugar, and freeze in aliquots for mint julips - just add bourbon.

                1. Den Feb 11, 2008 02:59 PM

                  To use up all your mint you'd really get S-faced making these cocktails but Mount Gay rum with fresh lemonade and fresh mint is awesome.

                  There's also a fabulous recipe in the Union Square Cafe cookbook for salmon with a orange mint sauce.

                  1 Reply
                  1. re: Den
                    aussiewonder Feb 12, 2008 05:07 AM

                    It'll keep the cold at bay. Actually, I have a birthday shindig later this week; these would be perfect. Mounth Gay Rum, fresh lemonade and mint. Do i muddle the mint of just pull the leaves to float?

                  2. Miss Needle Feb 11, 2008 03:06 PM

                    It's a really simple recipe but very good. With the exception of the lamb, you probably have most of the other ingredients in your pantry.

                    Savory Mint Lamb Chops


                    1. chocabot Feb 11, 2008 04:07 PM

                      A Vietnamese rice noodle bowl (bun) w/ grilled marinated meat or tofu and lots of chopped herbs (mint, cilantro, basil), chili, bean sprouts and refrigerator pickles (carrot, cucumber and daikon if you have it) made with fish sauce, garlic, chili sugar, lime juice.

                      you could make summer rolls / viet fresh rice paper rolls too.

                      1. e
                        Erika L Feb 11, 2008 04:11 PM

                        Make your fave tuna sandwich filling and add a big spoonful of chopped mint. Not a hot dish, but very tasty and refreshing.

                        1. m
                          milklady Feb 11, 2008 04:14 PM

                          I've made a pasta dish (I think it's related to a recipe from cooking light) with ricotta, parmesean, leeks, mint and asparagus that's delicious.

                          1 Reply
                          1. re: milklady
                            jvozoff Feb 12, 2008 09:19 AM

                            I've made something similar with frozen peas instead of asparagus and it was great. (From a Donna Hay book)

                          2. z
                            ziggylu Feb 12, 2008 04:31 AM

                            I like to make pistachio/mint pesto and use on fish.

                            Also nice in salads with oranges and feta cheese

                            1. bitsubeats Feb 12, 2008 09:41 AM

                              i love to combine mint with peas. I'll take a package of frozen peas, boil them a in a tiny bit of water, then add a healthy dose of butter, salt, pepper, and finely minced mint and parsley. I love this as a side dish and i'm sure it would be much better with fresh peas.

                              1. m
                                mmuch Feb 12, 2008 12:33 PM

                                make hot mint tea. wonderful in the afternoon for a pick me up....or in the evening before bed

                                1. Chew on That Feb 12, 2008 12:42 PM

                                  Here's one we have:

                                  Mint and Ginger Chicken


                                  1-1/2 lbs. boneless chicken breast, cut in 1/2-inch cubes
                                  2 Tbs. flour
                                  2 Tbs. fish sauce
                                  2 Tbs. dark soy sauce, divided
                                  1 piece fresh ginger root, peeled, 1-1/2 in. long
                                  2 chili peppers, chopped
                                  1 Tbs. vinegar
                                  1 Tbs. sugar
                                  1 lime, peel grated, juiced
                                  3 C. Nappa cabbage, chopped
                                  4 green onions, chopped
                                  1/4 C. mint, chopped fresh


                                  Place chicken in medium bowl and sprinkle with flour, turning to coat. Add fish sauce and 1 Tbs. of the soy sauce; set aside. Place ginger in blender or food processor and mince, about 30 seconds. Add chilies, remaining 1 Tbs. soy sauce, vinegar, sugar and 1/2 tsp. grated lime peel. Blend or process for about 1 minute and set aside. Heat oil over high heat in wok or Dutch oven. Add chicken, onion and cabbage, stir frying about 4 minutes until chicken turns white. Pour ginger sauce mixture over chicken and continue to stir fry over high temperature until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint.

                                  1. foxy fairy Feb 12, 2008 03:46 PM

                                    I made a delicious recipe recently -- Butternut Squash and Potato Pie with mint and Manchego. I can give you the recipe if you like-- basically it's layers of very thin potato, layers of butternut squash, thinly sliced too, more potato. Fresh mint, grated manchego, and a little ricotta mixed in with the squash. You add some flour and milk on top to make it a "pie." This is from January Cookbook of the Month -- The Slow Mediterranean Kitchen by Wolfert and it's so damn delicious that I'm making it again for Valentine's Day. I will give you more precise amounts if you wish.

                                    I also made a really great fresh pomegranate salsa with mint and a little pomegranate molasses, tomatoes, red pepper, cucumber, red onion. I know you said warming dishes -- I love this salsa with a chicken shawarma type wrap.

                                    Minty iced tea or minty lemonade!

                                    1. j
                                      jlafler Feb 12, 2008 04:05 PM

                                      I have a recipe I like for chicken thighs with saffron, olives, and mint. It's in Batali's book "Molto Italiano," or I could type it in it if you're interested.

                                      You could make some mint jelly. If you make a small batch (it doesn't sound like you have a huge amount), you don't have to can it. Just put it in the fridge and it should last as long as you'd expect any jelly to last in the fridge after it's opened -- a couple of months, at least.

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