A fresh fruit and vegetable focused dinner

Happy Independence Day, everyone! Hope you are enjoying a fun weekend with family and friends. Today I decided to chill out and relax by going to the beach. Of course, just because of that it looks like it will rain. We need the rain so I can’t really complain about it.

Tonight I plan to watch the fireworks in Wellington. It has been a busy few days, starting with Ladies night out on Thursday, then driving to Miami on Friday to help my aunt celebrate her 89^th birthday. I had my Independence Day BBQ yesterday at my mother’s house. I invited a date to join us so it was more than just family.

I decided to make a fruit and vegetable focused meal.  In that, I made a new salsa that I really liked for an appetizer. It was an Avocado Kiwi salsa served with Plantain chips from a recipe I found on Epicurious.com.

Kiwi is one of the super fruits. It seems like such a small unassuming fruit but in fact it has the highest density for any fruit of vitamin C and is higher in potassium than a banana or other citrus fruits. It is also rich in Vitamin A and E and the black seeds when crushed produce kiwi fruit oil which is rich in Alpha-linoleic acid, an Omega 3 essential fatty acid. They are also high in fiber.

I served the salsa with store bought plantain chips. I fudged some on this. Fresh plantain chips are the best, but due to time and my dislike of frying, I bought the healthiest store brand (which isn’t all that healthy!)

Dinner consisted of Shrimp, Pineapple and Vegetable Kabobs and a Brown rice and Wheat berry blend. I have mentioned both in previous blogs.

I wanted to do a red, white and blue dessert that was fruit based. In ice cream parfait glasses, I layered blueberries, low fat whipped cream (is that possible?) a little bit of shortcake (1 ½ shortcakes divided among 4 parfait glasses) raspberries layered with the other ingredients then topped with strawberries, a dollop of whipped cream and coconut on top. It was a nice, not too heavy ending to dinner.

After dinner my date and I went for a walk which ended up t be a 2 mile walk. Not planning to do that, I had sandals on. The soles of my feet now feel like someone took sandpaper to them! Still, it was a beautiful clear night and we enjoyed it.

Below is the salsa recipe. I have included the Fried Plantain recipe. In some areas it might be easier to find plantains fresh rather than the chips. You could use good old baked tortilla chips or less than healthy mixed veggie chips (yes, they have more fat than other chips!).

With all the fresh fruits available, I hope you will follow my lead and make a fruit and veggie focused meal this month.

Fried Plantain Chips
Ingredients:
1 1/2 teaspoons finely grated fresh lime zest
1 1/2 teaspoons seasoned salt
1/4 teaspoon cayenne
6 cups vegetable oil
4 very green plantains (about 1 1/2 pounds)
Directions:
In a small bowl, combine zest, salt and cayenne. Set aside. Line a baking sheet with a double layer of paper towels and set near stovetop.
Heat oil in a 5-quart pot set over medium to medium-high heat until a thermometer reaches 375º. While oil is heating, cut ends off plantains and use a sharp knife to score each plantain lengthwise 5 times. Place into a bowl of hot water and soak for 5 minutes before peeling. Using a mandoline or vegetable peeler, slice the plantains into very thin (about 1/8-inch) strips. Fry strips 6 at a time, turning frequently, for 30 to 45 seconds or until golden. Remove using tongs or a spider and sprinkle immediately with salt mixture.
Plantain chips can be made several hours in advance. Cool completely, then store in an airtight container at room temperature until ready to serve.
Adapted from Epicurious
Avocado Kiwi Salsa
Ingredients:
2 kiwis, peeled and roughly chopped
1 avocado, pitted, peeled, and cut into 1/2-inch dice
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 jalapeño chile, seeded and finely chopped
2 tablespoons fresh lime juice
salt and pepper, to taste
Directions:
Gently toss together all ingredients, adding salt and pepper as needed. Serve immediately.
Note: Since I was making this for a party, I tossed together everything except for the avocado and added it a few minutes before guests arrived.
Makes about 1 1/2 cups

Pre-Rapture Dining- Ricotta stuffed squash

It is Saturday May 21 at 11:00 am.  This may be my last blog post since I expect to be part of “The Rapture” at 6.  I suspect some of you may already be busy with “The Rapture” if you are in a different time zone, so I will make this post brief.

People have asked me what my pre-rapture meal would be. Well I hate to say it but I have been too busy asking forgiveness for my sins to really plan the meal.  I did have some zucchini I bought at the local farm store. Since I walk every morning, I decided to walk to Publix and pick up some things for a nice, down home, pre-rapture meal.  I would make Ricotta Stuffed Squash. That sounded suitable.

The interesting thing about the recipe is how long I have had it.  The title on the index card is hand written by me. The rest of the recipe is….are you ready for this?....I almost hate to say it….

It is typed. Yes, typed, like on a “typewriter”! I apparently wasn’t the best typist in those days as there are several typing errors. No spell checks or cut and paste and I guess I was out of “white out”.

In any case, I love this meal. It is simple to make but it did take several pans/bowls.  I just popped them in the dishwasher and didn’t worry too much about it.  I serve this with Roasted Garlic and Parsley Linguine that I picked up at Marshall’s on discount.  Ragu is my store bought Italian spaghetti sauce of choice (I like the one with mushrooms, gourmet that I am!)

The meal wouldn’t be complete without a nice glass of Red wine, but not too much or I might miss “The Rapture” My choice was a nice Cabernet but a Zinfandel would be good too.

Genesis 19:30-38 - Lot was so drunk he did not know what he was doing; this led to immorality.

I will just have one glass.

Proverbs 23:32 - Alcoholic drinks bite like a serpent, sting like an adder.

Ok maybe I should stick with grape juice.

41) Jeremiah 35:2-14 – The Rechabites drank no grape juice or intoxicating wine and were blessed.

Shoot, no grape juice either? Who are the Rechabites anyway? Does this pertain to me?

Isaiah 19:14 - Drunken men stagger in their vomit.

 I am a woman, so no worries here.

Luke 21:34 - Drunkenness will cause a person not to be ready for the Lord’s return.

Water it is. I will put the wine down until after “The Rapture”

I hope you will have a chance to try this before “The Rapture”. If not, I am sure we can make it in heaven.

Ricotta Stuffed Squash

8  zucchini (6in long) squash ( crookneck or large pattypan work too)

1 tbl butter

1 small onion, chopped fine

1 clove garlic, minced

1 10 oz package spinach, thawed, squeezed dry and chopped (or 10 oz fresh spinach, steamed, chopped and squeezed dry)

2 eggs

1 lb part skim ricotta (2 cups)

¼ cup good quality parmesan

1 tbl chopped fresh parsley

½ tsp each salt, oregano and dry basil( I use chopped fresh basil)

Italian tomato sauce

Trim ends of squash and cut in half lengthwise. Scoop out seeds and part of the pulp, leaving the shells about ½ inch thick. Steam them until crisp-tender, about 5 minutes (alternatively you could steam them briefly in the microwave). Plunge in cold water to stop the cooking, drain and reserve.

Heat the butter in a medium frying pan over medium heat. Add the onion and garlic and cook until the onion is limp. Add the chopped, squeezed spinach to the onion mixture and cook one more minute. Let cool.

In a bowl, combine the eggs with the ricotta, stirring until blended. Stir in the parmesan, parsley, salt, basil, oregano, pepper and spinach mixture. Mix it all together then mound filling inside the zucchini (about 3 tbl per squash).

Arrange filled zucchini in a shallow baking dish.  You could brush a little melted butter on each but I didn’t. I sprinkled a little fresh parmesan on top instead. If made ahead, cover and refrigerate. 

Bake uncovered in a 350 degree oven for 20 minutes (If previously refrigerated, bake them for 30 minutes) until they are piping hot.

While they are cooking warm the Italian spaghetti sauce and cook the linguine. Serve the shells topped with some sauce. Mix sauce into the Linguine and serve on the side.  A nice piece of garlic bread would be good too.  You can have a nice glass of wine at risk of missing “The Rapture”.

8  servings.

Easter and more eggs

I had a relaxing Easter holiday. My brother surprised us with a visit on Saturday night and on Sunday we had dinner in Palm Beach at an interesting restaurant, Buccan. They serve “little meals” (http://www.buccanpalmbeach.com/menus/buccan-menu-winter2011.pdf). We went with some long time family friends and it was a fun dinner. Each of us picked a couple of items that we then shared with the table. Actually, we over ordered but the food was fantastic and we enjoyed ourselves.

I was searching for a new or old idea for making my own Salad Dressing for dinner with my brother.  I offered to bring the salad and we were going to order out Pizza.  I remembered my LA Times California Cookbook (I notice you can get this cookbook now for as low as 90 cents! http://www.amazon.com/Angeles-Times-California-Cookbook-Plume/dp/0452254485) had several good dressings, so I took it out and while looking for one, came across another favorite recipe, Pizza Quiche.

Right now I am a bit “egged out” after the holiday. No, I didn’t color any eggs but I did eat quite a few hard boiled eggs last week. Still, I get busy working during the day and would love to have something already prepared for lunch. The pizza quiche would be perfect.

Of course the original recipe called for Pepperoni and since I don’t eat meat and pepperoni is the king of fatty foods, it just didn’t work for me.  I substituted a vegetarian pepperoni. I was concerned that I wouldn’t like it and others wouldn’t either. It was good. When I served it to carnivores no one was the wiser it seemed. Also, I have never made it with the can of tomato sauce in the recipe. The first time I made it, I had leftover homemade spaghetti sauce so I used that. It was so good that way. I now use homemade or store bought spaghetti sauce every time I make it. If you make this, don’t leave out the green pepper rings. It makes the quiche more attractive.

The quiche is pretty easy to make and it is a nice meal. If you are pressed for time or just plain lazy, most of the ingredients can be bought already sliced, chopped or shredded. For dinner, I would include a nice salad. For lunch a fruit salad would be nice with it. In any case, I hope you try it. I think you will enjoy it.

Pizza Quiche

8 oz thinly sliced pepperoni (or substitute veggie pepperoni)

1 (9inch) unbaked pastry shell

2/3 cup shredded Swiss cheese

½ cup sliced black olives

1 cup chopped green pepper

3 eggs

2 Tablespoons flour

1 Cup of Milk

Grated Parmesan

1 (8 oz) can of tomato sauce with mushrooms (or your favorite spaghetti sauce)

½ teaspoon salt

¼ teaspoon basil

¼ teaspoon oregano

6 thin rings of green pepper (or green and red)

Sauté pepperoni for 2-3 minutes until warmed through. Set aside.

Prebake the pastry shell in a 400 degree oven for 5 minutes. Remove it from the oven and sprinkle 1/3 cup of the Swiss cheese over the bottom evenly.

Sprinkle on half the pepperoni and top with olives, chopped green pepper, remaining Swiss cheese, and the rest of the pepperoni.

Beat eggs and flour until smooth.

Blend in milk, ¼ cup grated parmesan cheese, tomato (or spaghetti) sauce, salt, basil and oregano. Pour this into the pastry shell.

Sprinkle with 2 tablespoons grated Parmesan cheese and top with the pepper rings.

Bake at 400 degrees for 15 minutes.

Reduce heat to 325 degrees and bake for 40-45 minutes longer, or until a knife inserted near the center comes out clean. (Don’t over bake it!)

Remove from the oven and garnish the outer edge of the pie with prebaked pastry cutouts, if desired (ha ha ha, I don’t do that!)

Let stand 10 minutes before cutting in wedges.

Makes  4-6 servings.

Fairs, Festivals and Food

The season is in full swing in S. Florida. For those of us that live here all year the season is a mixed blessing. What it means to us on the down side is more traffic, longer lines, required reservations at local restaurants and most annoyingly, the New Yorkers beeping at you when a traffic light turns green!

On the up side, more classes and events are scheduled.  This year I decided not to be complacent and to enjoy the blessing of hundreds of snow birds descending on us. I have enjoyed a couple of fun cooking classes and some interesting fairs and festivals.

First, I signed up for a Sushi Making class in Davie Florida with Chef Jorge Montes of Chef George catering. His family is Peruvian and his sister and mom work with him at the classes.  I would highly recommend his classes. I had a blast making Sushi while sucking down Strawberry Saketinis. 

Strawberry Saketini

2 servings

Ingredients:

3 strawberries cut into quarters (no stem)

1 tbsp. orange liquor

1 cup sake

Juice of 1 lime

1 tsp honey

1 cup of ice

Preparation:

1.    In a glass place the strawberries, honey and lime juice.

2.    Muddle with a wooden stick or muddler until mashed well.

3.    Add sake, orange liquor and ice and shake for 20 seconds

I also learned how to make sushi and was surprised that my rolls looked and tasted pretty darn good, as did everyone else’s.

The menu:

·          Strawberry Saketini

·          Smoked Salmon Hand Rolls (Temaki) w/Avocado and Scallions

·          Tempura Shrimp Rolls w/Shiitake Mushrooms and Cilantro

·          Deep Fried Tuna Sushi Balls w/Sesame Seeds and Pickled Daikon

Smoked Salmon Hand Rolls (Temaki) w/Avocado and Scallions

4--‐6 servings (4 big or 6 small portions)

Ingredients:

1 cup sushi rice, cooked and seasoned

4 oz smoked salmon, cut into strips

½ avocado cut into slices

2 scallions cut on the bias

Sriracha, to taste

2 sheets of Nori

Preparation:

1.    Cut a sheet of Nori in half crosswise

2.    Cover half of one side with the rice

3.    Arrange the fillings diagonally over the rice from the center to the outer corner

4.    Take the bottom right corner and curl it towards the middle to form a cone

5.    Keep rolling until you touch the opposite end

When George posted a Peruvian Class, I signed up readily. I had never had Peruvian food, so it was a great class on the food of his native country with ingredients I had never seen before.  As always, he we started off with a cocktail to get us going. This time it was a Pisco Sour. The bitters and cinnamon really make the drink.

Pisco Sour (Pisco infused Cocktail with fresh lime)

2 servings

Ingredients:

½ cup granulated sugar

¼ cup water

8 oz. Pisco

1 egg white

2.5 oz. lime juice

Cups of ice

Dash of Angostura bitters

Cinnamon, for garnish

Preparation:

1.    Bring sugar and water to a boil and let cool (simple syrup) In a blender mix the simple syrup, Pisco, lime juice, ice and blend for 30 seconds

2.    Add egg white and blend for 1 minute

3.    Serve into cocktail glass or old fashion glass

4.    Garnish with a drop of bitters and a sprinkle of cinnamon

The menu:

·          Pisco Sour (Pisco infused Cocktail with fresh lime)

·          Ceviche (Citrus and Aji Amarillo marinated Fish with Sweet Potato and Canchita)

·          Papas A La Huancaina (Yukon Gold Potatoes with creamy Aji Amarillo Sauce)

·          Lomo Saltado (Beef Stir Fry with traditional accompaniments)

·          Mazamorra Morada (Purple Corn Pudding with Dried Fruit)

·          Extra: Chicha Morada (Purple Corn Refreshment)

Lomo Saltado

Beef Stir Fry w/traditional accompaniment
Serve 4-6 (4 large or 6 small)

Ingredients:

1 lb. French fries

2 cups of cooked white rice

1 ½ lbs. Sirloin or tender loin, cut into 2 inch pieces

1 red onion, cut into thick slices

4 Roma tomatoes, quartered

2 Aji Amarillo (Peruvian chili) deseeded and deveined cut into thin strips

2 tbsp cilantro, chiffonade (cut into thin strips)

2 oz olive oil

¼ cup soy sauce

2 tbsp red wine vinegar

10 cloves of garlic, minced

Salt to taste

Pepper to taste

Preparation:

1.    In a large sauté’ pan, heat up 1 oz of oil and sear the beef. Season with salt and pepper

2.    Remove from the pan and reserve along with its natural juices

3.    Add the other half of the oil and heat up the pan to high heat, add the onion and cook for 1

4.    minute, stir occasionally

5.    Add tomatoes and garlic and cook for 2 minutes

6.    Add aji Amarillo, the reserved beef with its juices and deglaze with soy sauce and vinegar. Cook

7.    for 1 minute

8.    Fold in the cilantro, season with salt and pepper and taste

 Serve over rice and French fries

Most recently my sister and I attended two food festivals, The Delray Beach Garlic Festival and The Palm Beach Greek Festival.  The events were fun, the food was, well what can I say, Festival food.  Still we had a good time and I got some cooking ideas to take home and try. Our favorite was the stuffed portabella mushroom with lots of garlic, spinach and artichoke. It tasted like a little garlicky mushroom pizza. I don’t have their recipe but this one looks good:

Spinach and Artichoke Stuffed Portobello Caps
Serves 1


Ingredients:

1 Tbsp olive oil

1 shallot, sliced thinly

1 clove garlic, minced

1 bag spinach, washed and dried

Red pepper flakes, to taste

1 can artichoke hearts, quartered

1/4 cup part skim ricotta cheese

1/8 cup feta cheese crumbled (optional)

1 egg

Salt, to taste

Pepper, to taste

2 Portobello mushroom caps, cleaned

Olive oil, as needed

Bread crumbs, as needed

Parmesan cheese, as needed

Preparation:

1.    In a medium sauté pan, heat the olive oil over medium high heat. Sauté the shallots until translucent. Add the garlic and sauté until fragrant, about 1 minute. Add the spinach and cook until wilted. Remove from heat and set aside.

2.    Place the artichoke hearts, ricotta cheese, feta if using and egg in a bowl. Pour the warm spinach mixture over the artichoke mixture. Stir to combine completely. Season with salt and pepper.

3.    Brush the Portobello mushroom caps lightly with olive oil. Place the stuffing on top of the mushrooms. Sprinkle with breadcrumbs and parmesan cheese and bake in a 400 degree oven until the breadcrumbs begin to brown.

Today I attended the Las Colinas Art Festival in Fort Lauderdale. It isn’t a food event but it is held on Las Olas Blvd where there are many interesting eateries. Unfortunately, it poured rain all day and looking like a drowned rat, I sought shelter in one of my favorite Las Olas eateries, the Big City Tavern. I managed to enjoy a tasty baby greens salad while trying to dry off and warm up with a nice cup of vanilla tea. They offer an interesting brunch on the weekends and I would love to go some Sunday morning.

I guess the season has its upside.

Medley of mint

Well I am back at it again, supporting the local garden centers. I bought some fresh herbs this weekend. I am going to(again) try and get an Herb garden going. I managed to get Basil to grow outside my patio for about 6 months. That is until they decided to paint the building which required I me to move the plant. Someone stole it soon after (guess they desperately needed to make some pesto!).

The fact that I managed to grow an herb successfully has given me new inspiration. Sunday I made a trip to Lowes and bought some Lavender (the last bunch got lanky and died on my patio), Mint (ditto the Lavender)and Thyme (you got it, met it's maker before I could enjoy the fruits of my labor). I went to Publix to purchase the Basil. They have the best deal and goodness knows, I need a good deal with all the herbs I purchase!

The mint is looking pretty perky and being the eternal optimist, (at least when it comes to herbs) I am preparing for a bumper crop!

Mint is a perennial herb.  It is pretty easy to grow given at least moderate light. Mint spreads very easily so it is best grown in a container unless you want it sprouting all over your lawn.  It sends out runners that will root and crowd out other plants so think twice before putting it directly into the ground.

Mint originated in Asia and the Mediterranean where it has been used in cooking for ages. There are many varieties of mint; Peppermint and Japanese mints that contain Menthol, Spearmint used primarily for flavoring and does not contain menthol. There are also Orange, Apple and Chocolate mints and Penny royal which can be toxic and let's not forget Cat Mint otherwise known as Catnip!

Mint is rich in Vitamin A, C, B12, thiamine, folic acid and riboflavin. Essential minerals that mint contains include: manganese, copper, potassium, iron, calcium, zinc, phosphorus, fluoride and selenium. Sounds like a body builders refueling herb to me!

Dating back in history, mint was used to welcome people into the home, for medicinal purposes for the stomach, skin irritations, sinus conditions and other conditions. Mint can be used as a breath freshener too.  

My use for mint is of course, cooking with it.  When I first thought about what to do with mint, I was thinking it was an herb that had limited use. Researching and thinking back to how I have used mint, I realized it is actually an incredibly versatile herb with many uses. Who hasn’t enjoyed a Girl Scout Thin Mint Cookie? I know I have.  Chocolate and mint are a great combination. What would Christmas be without Peppermint? 

Of course, my first thoughts are about the sweet uses of mint (or mint oil anyway) but there are many more. I thought I would share some with you. These include mint with candy, cocktails, meats, vegetables, dairy and  uses may have ethnic roots in Greek, Mediterranean, Asian and Indian cuisine as well as plain old American food.

Here are some uses:

Mojitos with a Lime Mint Syrup: http://www.foodnetwork.com/recipes/bobby-flay/mojito-limeade-recipe/index.html

Grilled fish with Nectarine Mint Salsa

https://houseandhome.com/recipe/grilled-fish-with-nectarine-mint-salsa-recipe/

Bbq tandoori chicken with yogurt mint sauce

http://theheritagecook.com/?p=3900

Mint is used in traditional Tabbouleh but I don’t really like the wheat.

 Israeli Couscous Tabbouleh is more my style. http://www.finecooking.com/recipes/mint-cucumber-feta-couscous-salad.aspx

A nice dip for everyone, vegetarians included

Persian yogurt mint dip

http://javanehskitchen.wordpress.com/2010/02/11/mast-o-khiar-or-persian-yoghurt-dip/

English Peas with Mint https://www.epicurious.com/recipes/food/views/english-peas-with-mint-232121

Baby Zucchini Saute’ with Mint http://www.foodandwine.com/recipes/baby-zucchini-saute-with-mint

Asian Summer Rolls http://ptbcooking.blogspot.com/2010/08/staying-cool-with-fresh-summer-rolls.html

Strawberry Citrus Salad with Mint http://www.bonappetit.com/recipes/2009/05/strawberry_citrus_salad

A nice after dinner drink, Mint Butterball (the politically correct name for it) https://vimeo.com/3670816

I also have my favorite uses for mint.

Baked Salmon with Dill, Mint and Sometimes Feta take a piece of Salmon about an inch thick, put it on a foil lined baking pan and squeeze some lemon over it. I then sprinkle it with Dill and add a pinch of dried mint. I either bake it as is or might sprinkle a little Feta Cheese on top too. Bake at 350 for 10 minutes per inch.  It is great with Israeli Couscous on the side or more simply, some brown rice.

Waldorf Salad with Honey-Yogurt Dressing and Fresh Mint This is a recipe from Whole Foods. I made for my Christmas party 2009 and I really love it. Don't leave out the fennel it makes this dish extra special.

Waldorf Salad with Honey-Yogurt Dressing and Fresh Mint

Serves 4

Serve as a side dish, dessert or even breakfast.

Ingredients

1 cup whole milk yogurt, preferably Greek strained (I am sure you could try the lowfat Greek yogurt. I used 1/2 whole mike and 1/2 nonfat for my party)
3 tablespoons chopped mint, more for garnish
1 1/2 tablespoons honey
1 cup walnuts, toasted
1/2 Granny Smith or other tart apple, cored and chopped
1/2 Gala apple, cored and chopped
1 tablespoon fresh lime juice
1 fennel bulb, trimmed, cored and sliced
1 1/2 cups red grapes, halved
2 large stalks celery, chopped
1/3 cup dried cranberries
1/3 cup dried Bing cherries

Method

Combine yogurt, mint and honey. Cover and refrigerate for at least 20 minutes and up to overnight, to allow the flavors to meld.

Preheat the oven to 350°F. Spread walnuts on a baking sheet and toast until nuts begin to brown and are fragrant, about 10 minutes.

Cut apples and toss in a large bowl with lime juice to prevent browning. Add fennel, grapes, celery, dried cranberries, cherries and toasted walnuts. Toss to combine well. Drizzle with yogurt dressing and toss gently to combine and coat all ingredients with dressing.

Garnish with fresh mint before serving.

Nutrition

Per serving (About 10.5oz/294g-wt.): 400 calories (190 from fat), 21g total fat, 2.5g saturated fat, 12g protein, 48g total carbohydrate (7g dietary fiber, 34g sugar), 5mg cholesterol, 80mg sodium

California Ambrosia Smoothie

The original recipe is from  Smoothies by Barber, Corpening and Narlock. I have never tried the tofu version but it makes a nice Vegan choice. I have been known to throw in some Vanilla Protein Powder for some extra punch.

1 cup mango nectar

½ cup soft silken tofu ( I use skim milk or vanilla yogurt)

2 teaspoons fresh lime juice

1 ½ cups diced fresh mango, frozen

2 Tablespoons chopped fresh mint

3-5 Ice Cubes

Combine the nectar, tofu (milk or yogurt) and lime juice in the blender. Add the mango and mint. With the blender running, add the ice cubes one at a time until they are incorporated and the desired consistency is reached. Serves 2.

I am getting hungry just thinking about all the uses for mint. I can hardly wait for the bumper crop! Hope you try some of these. Enjoy!