Archive for the ‘Mint’ Category

Zucchini, Cheese and Herb Fritters


For fritter mixture

  • 4 cups coarsely grated zucchini
  • 2 teaspoons coarse sea salt
  • 1 cup chopped scallion
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 1 tablespoon dried oregano (preferably Greek), crumbled
  • 1 cup cornstarch
  • 1 cup grated kefalotíri or Pecorino cheese

For frying

  • About 2 cups safflower oil
  • About 2 cups olive oil
  • Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

Step by Step

Make zucchini batter:
Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.

Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.

Fry fritters:
Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.

Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.

Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.

courtesy of:



Lahano Katsarolas: Stewed Cabbage with Mint

In Greek: λάχανο κατσαρόλας, say: LAH-hah-no kat-sah-ROHL-lahs

The word katsarolas means cooked in a pot, and for this dish of Stewed Cabbage with Mint, a soup or stew pot or a dutch oven works well. The interesting taste combination is a delight as a side dish or meatless main dish.

The recipe serves 4.

  • 2 onions, finely chopped
  • 2 cloves of garlic, finely chopped or sliced
  • 1 cup of olive oil
  • 2 1/4 pounds (about 1 kilo) of cabbage, outer leaves removed, cut in medium chunks
  • 2 tomatoes, finely chopped
  • 1 1/2 tablespoons of finely chopped fresh mint
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • 2 whole cloves

Step by Step

  1. Sauté onion and garlic in olive oil until translucent.
  2. Add cabbage and stir for about 5 minutes.
  3. Add all remaining ingredients (tomato, mint, salt, pepper, cloves) and enough water to cover by about 1/2 inch. Bring to a boil, cover the pot, reduce heat and simmer (slow boil) for 45 minutes.

Yield: 4 servings of Greek Stewed Cabbage with Mint.

Beet and Cabbage Salads

These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.


Beet salad:

  • 2 tablespoons Sherry wine vinegar
  • 2 teaspoons Dijon mustard
  • 5 tablespoons safflower oil
  • 3 large raw beets, peeled, coarsely grated

Cabbage salad:

  • 1/4 cup distilled white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 5 tablespoons safflower oil
  • 6 cups very thinly sliced green cabbage
  • 2 tablespoons chopped fresh mint


For beet salad:
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.

For cabbage salad:
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

Roasted Squash with Mint and Toasted Pumpkin Seeds


  • 2 medium acorn or butternut squash or small sugar pumpkins (about 3 lb. total)
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • ¼ cup shelled pumpkin seeds (pepitas)
  • 1 tablespoon aged balsamic vinegar
  • ¼ cup fresh mint leaves, torn

Step by Step

  1. Preheat oven to 425°. Cut squash into 1½”-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 Tbsp. oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
  2. Heat remaining 1 Tbsp. oil in a small skillet over medium-high heat. Add pumpkin seeds to cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4–5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving.
  3. Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.

Roasted Squash with Mint and Toasted Pumpkin Seeds

Nutritional Information

10 servings, 1 serving contains: Calories (kcal) 122.4 %Calories from Fat 57.7 Fat (g) 7.8 Saturated Fat (g) 1.1 Cholesterol (mg) 0.0 Carbohydrates (g) 12.8 Dietary Fiber (g) 3.9 Total Sugars (g) 2.3 Net Carbs (g) 8.9 Protein (g) 2.1 Sodium (mg) 5.5
Recipe by Susan Spungen
Photograph by Christopher Testani

English Pea and Radish Salad

From Athens Locally Grown

Source: Around the Southern Table, by Rebecca Lang. (2012, Oxmoor House). (Entered by Janice Matthews)
Serves: 8

  • l pound shelled green (English) peas
  • 1 cup thinly sliced radishes
  • 1/4 cup thinly sliced green onions or walking onions
  • 2 T. chopped fresh mint (plus a few sprigs for garnish)
  • 2 T. extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1 T. white wine vinegar
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground pepper

Step by Step Instructions

  1. Blanch the peas, like this: Fill a large bowl halfway with water and ice Bring a medium saucepan filled with water to a boil. Add the peas, cook for 1 minute. Drain. Plunge peas into the ice water to stop the cooking process. Drain again. (This blanching step gives the peas a bright green color and makes them even more tender.)
  2. Combine the blanched peas with the radishes, onions, and mint in a bowl.
  3. Whisk together the olive oil, lemon juice, vinegar, salt, and pepper until well blended. Pour over the veggies, and toss to coat. Let stand for 15 minutes or so before serving. Garnish with a few mint sprigs if desired.

Basic Vinaigrette Salad Dressings [from the Food Box of GrowNYC]

*To make all of these vinaigrettes, start by mixing together the “acid”, vinegar or citrus juice; the body: garlic dijon, salt/pepper etc, and then slowly whisk in the oil.  When preparing your salad, use less dressing to enjoy the flavor of the salad greens.

  • 1 1/2 tbs red wine vinegar
  • 1/4 tsp salt
  • 1.8 tsp round black pepper
  • 6 tbs extra virgin olive oil
  • 1 1/2 tsp red wine vinegar
  • 1 1/2 tbs balsamic vinegar
  • 1/4 tsp salt
  • 1.8 tsp ground black pepper
  • 6 tbs extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 tsp dijon mustard
  • 2 tbs red wine vinegar
  • 2 tbs fresh whipped herbs: chives, basil, mint or parsley, finely chopped
  • a few grinds of fresh black pepper
  • a pinch of sea salt
  • 6 tbs extra virgin olive oil
  • 6 scallions, light and dark green parts only, coarsely chopped*
  • 1 jalapeño*, seeded and chopped
  • 3 tbsp sherry vinegar
  • 3 tbsp water
  • 1 tsp honey*
  • 1/4 cup plus 1tbsp canola oil
  • 3 tbsp chopped cilantro*
  • Kosher salt and freshly ground pepper
  1. In a blender, pureé the scallions, jalapeño, vinegar, water and honey; gradually add the oil.
  2. Add the cilantro and pulse.
  3. Season with salt and pepper.

*Ingredients available at Greenmarket.

Note: If you can’t find Sherry Vinegar at your local grocery store, you can substitute it with balsamic vinegar.

Sparkling Cucumber Limeade [from the Food Box of GrowNYC]

  • 1 cup sugar
  • 1 tbsp lime zest, plus 1 cup fresh lime juice (4 to 6 limes)
  • 1/4 cup fresh mint leaves, plus more for garnish
  • 1 medium English cucumber, halved and thinly sliced
  • 2 cups chilled sparkling water
Step by step instructions
  1. In a small saucepan, bring the sugar, lime zest and 1 cup water to a simmer over medium heat, stirring constantly until the sugar dissolves, about 6 minutes.  Remove from the heat and stir in the mint leaves.  Let cool for 30 minutes.
  2. Strain the lime syrup through a sieve into a pitcher.  Add the cucumber and lime juice; refrigerate for at least 1 hour.
  3. Just before serving, add the sparkling water.  Serve over ice and garnish with mint.

Drink up!!