Tag: mint

Peppermint Geranium – Pelargonium tomentosum

Peppermint Geranium – Pelargonium tomentosum

Pelargonium tomentosum, Peppermint scented geranium, is a type of edible geranium with soft, felt-fuzzy leaves and tiny flowers when it blooms. The leaves are large and and release a wonderful mint aroma when ruffled or rubbed between your fingers. I planted this in my herb …

Flowers, Herbs
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by Renee Shelton
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Green and Herb Salad with Simple Dijon Vinaigrette

Green and Herb Salad with Simple Dijon Vinaigrette

Recipes
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by Renee Shelton
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Mint Recipe Round Up

Mint Recipe Round Up

Here is a round up of Cultivate to Plate recipes using mint:

Mint and Onion Chutney

Pineapple and Mint Fresh Chutney

Early Green Peas with Mint and Orange

Green and Herb Salad with Simple Dijon Dressing

Creamy Mint Dressing

 

Herbs
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by Renee Shelton
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Creamy Mint Dressing Recipe

Creamy Mint Dressing Recipe

  A simple creamy salad dressing made with plain yogurt using your garden fresh mint. Use spearmint if you have it, otherwise peppermint will do.  

Recipes
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by Renee Shelton
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Mint and Onion Chutney

Mint and Onion Chutney

 

Recipes
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by Renee Shelton
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1 Comment
Cilantro and Three Cabbage Slaw with Thai Vinaigrette

Cilantro and Three Cabbage Slaw with Thai Vinaigrette

Delicious and different recipe for slaw using Napa, green, and purple cabbage with a lime and soy vinaigrette.

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Cilantro and Three Cabbage Slaw with Thai Vinaigrette
Author: Renee Shelton
Ingredients
Cilantro and Three Cabbage Slaw
  • 1 cup Napa cabbage chiffonade
  • 1 cup green cabbage chiffonade
  • 1 cup purple cabbage chiffonade
  • 3/4 cup chopped cilantro packed
  • 1/2 cup daikon sprouts
  • 1/2 cup thinly sliced red onion
Thai Vinaigrette
  • 1 cup corn oil
  • 1/2 cup fresh squeezed lime juice
  • 2 teaspoons chopped mint
  • 2 teaspoons chopped basil
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon finely minced hot Thai chile peppers
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced shallot
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cardamom
  • Salt to taste
Instructions
  1. For the slaw: toss all the ingredients together in a large mixing bowl. Add in the vinaigrette to coat, toss again, and serve.
  2. For the vinaigrette: whisk all the ingredients together, adding salt to taste.
Recipes
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by Renee Shelton
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Pineapple and Mint Fresh Chutney

Pineapple and Mint Fresh Chutney

This chutney is uncooked, keeping it light and fresh.

Recipes
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by Renee Shelton
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1 Comment
Early Green Peas with Mint and Orange

Early Green Peas with Mint and Orange

A pound of fresh peas will yield about 1 cup fresh shucked peas.  

Recipes
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by Renee Shelton
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Fresh Kiwi and Asian Pear Salsa with Dried Cranberries and Herbs

Fresh Kiwi and Asian Pear Salsa with Dried Cranberries and Herbs

A great fruit salsa for seafoods and poultry dishes. Add in fresh Serrano chiles for a little spice.

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Fresh Kiwi and Asian Pear Salsa with Dried Cranberries and Herbs
A fresh fruit salsa with many different uses. Spice it up with hot chiles, or use different colored kiwi.
Author: Renee Shelton
Ingredients
  • 6 kiwi fruit peeled and diced
  • 4 Asian pears cored and diced
  • 3/4 cup dried cranberries
  • 2 shallots minced
  • 1/2 cup chopped chives
  • 1/4 cup fresh squeezed lemon juice
  • 1/8 cup sherry vinegar
  • 4 to 6 tablespoons orange blossom honey
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 1/8 cup chopped fresh basil
  • Salt and pepper to taste
Instructions
  1. Stir the pears, kiwi fruit, cranberries, shallots, chives, lemon juice, and sherry vinegar together to coat the fruit.
  2. Add in 4 tablespoons honey and rest of the herbs. Taste, and if a sweeter salsa is desired, add in the remaining 2 tablespoons. Season with salt and pepper.
  3. Serve.
Recipe Notes

For a spicy salsa, chop up fresh chile peppers and stir into the salsa.

Adapted from Food Management Magazine, June 2006

 

Recipes
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by Renee Shelton
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