There’s nothing like mint during the dog days of summer. I’ve got a pot of mint growing outside the back door, and I love to snip some and toss it into anything I’m cooking. It makes almost anything better. Two of my favorite summer mint recipes:
Chilled Mint Borscht
beets: 4 large or 7 or 8 small
1 onion, chopped
1 TBSP olive oil
4 carrots, peeled and chopped
1 medium summer squash or zuchinni, chopped
2 cups chopped red cabbage
5 cups chicken broth
2/3 cup sour cream
1 TBSP worcestershire sauce
1 TBSP vinegar
1 TBSP sugar (or to taste)
handful of mint leaves
Wrap beets in foil and roast in a 350 degree for @ 1 hr. or until tender. When cool, peel and chop. Saute onion in oil. When soft, add carrots, squash, beets and cabbage. Cover with chicken broth and simmer until all vegies are soft. Puree in blender in batches. While blending the last batch, add the sour cream and mint and blend until the mint is chopped and the sour cream well mixed. Stir this into the rest of the pureed soup. It should be shocking pink now. Add the vinegar, worcestershire sauce, sugar, salt and pepper to your taste. Chill before serving.
Edamame Mint Pesto (this makes a great spread on crackers or on a sandwich)
1 cup of loosely packed mint leaves
2 cloves garlic, loosely chopped
½ cup olive oil
1 ½ cup shelled edamame (the size of a Trader Joe’s package)
¼ cup almond meal
¼ cup lemon juice
1 tsp salt
¼ cup grated parmesan cheese (optional)
In a food processor, process mint, anchovies, garlic and olive oil until mint is well chopped.
Add remaining ingredients and pulse till the mixture becomes a coarse puree.
Makes about 2 cups.