Ingredients 1 medium - sized celeriac 6 - 8 tablespoons corn flour whole sea salt, to taste 4 tablespoons extra virgin olive oil 1
tablespoon dried mint leaves, finely crushed 1 teaspoon powdered coriander seeds Makes 12 - 15 patties.
Not exact matches
10 small
dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or
mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1
tablespoon chopped garlic 1
tablespoon shrimp paste 1
tablespoon corn or peanut oil 1
tablespoon lime zest 1/4 cup water
1/2 lemon 1/2 lime 2 1/2 cups water 3
tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon
dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh
mint leaves
170 - 180 g red onions, cleaned and chopped 3
tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful of shelled pine nuts
dried mint leaves, to taste
1 1/2 teaspoons
dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1 teaspoon ground ginger 4
tablespoons extra virgin olive oil a squeeze of fresh lemon juice
2
tablespoons extra virgin olive oil 2
tablespoons cider vinegar 3/4 teaspoon
dried Mexican oregano 1 1/2 teaspoon fine - grain sea salt, plus more to taste 1/2 cup /.25 oz / 10g loosely packed chopped cilantro 2
tablespoons chopped fresh
mint, pref.
1 cup French green or brown lentils 3
tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh
mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun
dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned
4 medium tomatoes (ripe but firm) 1/2 teaspoon salt, or to taste 1 large onion, finely chopped 2 garlic cloves, finely chopped 12 wrinkly (
dry - cured) black olives, pitted and roughly chopped 2
tablespoons olive oil 1/4 cup panko (Japanese bread crumbs) 2
tablespoons chopped oregano 3
tablespoons chopped parsley 1
tablespoon chopped
mint 1 1/2
tablespoons chopped capers 1/4 teaspoon black pepper, or to taste
Grilled
Mint Chicken 2 large shallots 3/4 cup chopped
mint leaves 3/4 cup
dry vermouth 1/4 cup rice vinegar 2
tablespoons olive oil 2
tablespoons white balsamic vinegar 1 pound boneless skinless chicken thighs
Greek Chicken Stifado recipe courtesy CDKitchen 1
tablespoon olive oil 1 chicken, cut into pieces 1 pinch salt and pepper 1 onion, slivered 2 sweet red peppers, slivered 2 cloves garlic, slivered 1 can stewed tomatoes 1/2 cup Kalamata or other black olives 1/3 cup
dried currants 1
tablespoon lemon juice 1 teaspoon
dried oregano 1 teaspoon
mint
1 acorn squash, halved and seeds removed 1 cup cooked quinoa 3
tablespoons dried cherries, diced 1 celery stalk, think sliced 2 teaspoons chopped fresh
mint 2
tablespoons plain Greek yogurt salt & pepper to taste olive oil
1 delicata squash, halved and sliced into 1/3 ″ crescents 1 cup pearl couscous 1 cup chickpeas 8 kale leaves, torn into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon
dried mint 2 teaspoons harissa or hot sauce 2 teaspoons maple syrup salt and pepper, to taste 1/4 cup olive oil 1/4 cup walnuts, toasted and chopped 2
tablespoons cranberries
ingredients
DRIED FRUIT AND NUT OVERNIGHT - OATS PARFAIT 1/3 cup sliced almonds (divided) 1 and 1/3 cup nonfat Greek yogurt (divided) 2 tablespoons honey (divided) 2 cups Quaker Oats 1 teaspoon cinnamon 1/4 teaspoon salt 2 cups nonfat milk 1/4 cup dried apricots (roughly chopped, divided) 1/4 cup dried cranberries (divided) Fresh mint leaves (to gar
DRIED FRUIT AND NUT OVERNIGHT - OATS PARFAIT 1/3 cup sliced almonds (divided) 1 and 1/3 cup nonfat Greek yogurt (divided) 2
tablespoons honey (divided) 2 cups Quaker Oats 1 teaspoon cinnamon 1/4 teaspoon salt 2 cups nonfat milk 1/4 cup
dried apricots (roughly chopped, divided) 1/4 cup dried cranberries (divided) Fresh mint leaves (to gar
dried apricots (roughly chopped, divided) 1/4 cup
dried cranberries (divided) Fresh mint leaves (to gar
dried cranberries (divided) Fresh
mint leaves (to garnish)
1/4 red cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated,
dried between paper towels 2 cups packed baby spinach leaves, stemmed, finely chopped 1/4 cup red onion, 1/4 - inch dice 1/4 cup
dried currants 3
tablespoons finely chopped fresh
mint
* 2 lbs carrots * 1/4 cup sliced almonds * 2 cloves garlic, minced * 2
tablespoons coconut oil * 1/2 cup feta cheese (optional) * 1/4 cup
dried cherries * 1/4 unsweetened shredded coconut * 2
tablespoons extra virgin olive oil * 1.5
tablespoons apple cider vinegar * 2
tablespoons honey * handful of fresh
mint leaves, thinly sliced
ingredients HALIBUT EN PAPILLOTTE 2 cups red seedless grapes (halved) 1/2 cup scallions (thinly sliced on the bias) 1/2 cup
mint (finely torn) 1/2 cup sliced almonds (toasted) 2
tablespoons champagne vinegar 1/4 cup olive oil 4 (6 - ounce) Halibut fillets (skinless) 4
tablespoons unsalted butter (softened) 8
tablespoons dry Champagne (4 - ounces) flaky sea salt (to serve) Kosher salt and freshly ground pepper (to taste)
2 large aubergines, thickly sliced in rounds 1
tablespoon olive oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8
dried apricots, quartered 2 preserved lemons A handful of roasted almonds, chopped A handful of fresh
mint, leaves picked off and thinly shredded
I'm in love with the chickens from Smith & Smith Farms 1 medium size with onion 2 carrots 2 celery stalks 1 roma tomato 1 head of garlic 3 - 4 sprigs of thyme 2 - 3 sprigs of fresh oregano 1 teaspoon
dry epazote or
mint 1
tablespoon of salt 1/4 teaspoon black pepper
scant 1 cup (7 oz / 2oo g)
dried chickpeas, soaked overnight in water to cover, drained and rinsed 2 garlic cloves 1 small onion, chopped 1
tablespoon chopped fresh cilantro (coriander) 1
tablespoon chopped fresh parsley 1
tablespoon ground cumin 1/2 teaspoon pepper 1/2 teaspoon salt 1 teaspoon
dried mint 1 teaspoon ground coriander 1/2 teaspoon baking soda (bicarbonate of soda) corn oil, for frying
1 small bunch
mint (about 6 sprigs) About 2
tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2
tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted
dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3
dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced
Thai Pesto 2/3 cup unsalted
dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh
mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2
tablespoons soy sauce or Thai fish sauce (to taste) 2
tablespoons freshly squeezed lime juice (2 limes) 1
tablespoon brown sugar or palm sugar
1
tablespoon Greek extra virgin olive oil 200g best quality canned tomatoes (chopped) 1/4 teaspoon
dried oregano 1/4 teaspoon
dried mint 2 eggs 1
tablespoon feta cheese salt & pepper
2 lamb shanks (each about 1 1/4 pounds) Olive oil Coarse kosher salt 2 medium yellow onions, peeled and chopped 3 carrots, peeled and chopped 3 celery ribs, chopped 4 cloves garlic, sliced 1 (6 - ounce) can tomato paste 2 cups red wine 2
tablespoons finely chopped rosemary leaves 1
tablespoon dried oregano 10 to 12 thyme springs tied together in a bundle 3 to 4 cups water or beef stock 4 bay leaves 3
tablespoons minced fresh
mint 1 cup sliced mushrooms
7
dried red New Mexican chiles, stems and seeds removed, or substitute 5 small hot chiles like piquin 1
tablespoon ground paprika 2
tablespoons olive oil 5 cloves garlic 1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin) 1 teaspoon ground coriander 1/2 teaspoon caraway seeds 2
tablespoons fresh lemon juice 1
tablespoon chopped fresh
mint, optional 1 teaspoon salt 1 teaspoon freshly ground black pepper
Salad 1/2 cup chopped
mint 1
Tablespoon chopped oregano 1/2 cup chopped green onions 10 yellow and red cherry tomatoes, halved 1 head of crispy Romaine letter, washed and
dried 1/2 cup crispy bacon 1 cup croutons 3/4 cup Pecorino cheese, grated, with 1/4 cup reserved for garnish
Ingredients 4 organic, skin free chicken pieces (breast or thigh) 1/2 cup green peas, shelled 1/2 cup sugar snap peas, trimmed and cut in half 1/2 cup snow peas, trimmed and finely sliced lengthwise 1/2 cup bean shoots 2
tablespoons fresh coriander, chopped 2
tablespoons Vietnamese
mint, chopped 500 grams
dried rice noodles 1/2 red onion, finely sliced 1/4 cup cashew nuts
Here's how I make it: Boil 1 cup of water and add 2
tablespoons of
dried mint leaf, lavender flowers, and
dried plantain leaf.
Dressing: 1 clove garlic 2
tablespoons of apple cider vinegar 1
tablespoon of fresh lemon juice 2
tablespoons of za'atar 1 cup of goat's milk yoghurt Sea salt / black pepper 1/4 cup of extra virgin, cold - pressed olive oil 1 teaspoon of
dried mint 1/4 teaspoon of cayenne pepper
5 inches fresh ginger, roughly chopped zest of one lemon 1/4 cup chopped fresh
mint leaves (or 4 teaspoons
dried peppermint) 3
tablespoons fresh lemon juice 2
tablespoons raw honey (preferably local), to taste
My current recipe is a handful of
dried hibiscus flowers in 8 cups of water with a penny sized chunk of fresh ginger root, handful of fresh
mint leaves, teaspoon of amla and erythritol to taste (3
tablespoons for me)-- all blended up in a high speed blender and then sipped throughout the day.
INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1
tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1
tablespoon fish sauce 1
tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh
mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and
dried 2
tablespoons crushed peanuts (optional)
* 3 large grapefruit or 1 to 1-1/2 pomelo * 1-1/2
Tablespoons fish sauce * 3
Tablespoons lime juice * 1
Tablespoon palm sugar (can substitute brown or white sugar) * 3
Tablespoons dried, unsweetened coconut * 3
Tablespoons chopped, raw, shelled peanuts * 1 small shallot, minced * 2/3 cup chopped
mint * 1 small red hot chile pepper * greens for serving (optional)