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Cucumber Mint Salad

Published in Weekly Recipes

Featured on allrecipes.com


"A tasty and filling salad! The fresh mint makes it shine. Can be made ahead and refrigerated. Just add oil and vinegar and mint at the last minute."

I will feature this recipe again in the summer when cucumbers are ready.

Servings: 6

                        Prep time: 15 min.; Total time: 15 min.


★       1 cucumber, sliced

★       1 cup sliced celery

★       1 (15 ounce) can garbanzo beans, drained

★       3 carrots, peeled and shredded

★       1/4 cup raisins

★       1 cup chopped fresh mint

★       2 tablespoons olive oil

★       3 tablespoons red wine vinegar


Place the cucumber, celery, garbanzo beans, carrots, raisins, and mint in a large bowl, and toss with the olive oil and red wine vinegar to coat. Serve immediately.

Mashed New Potatoes with Fresh Mint

Published in Weekly Recipes

Mashed New Potatoes with Fresh Mint

Featured on foodnetwork.com


Prep time: 10 min.; Cook time: 20 min; Total time: 30 min.fo1d18 mashedpotatoes_lg


★       2 pounds red new potatoes, scrubbed

★       1/4 cup chopped fresh mint leaves

★       1/2 cup (1 stick) unsalted butter, cut in chunks

★       2 tablespoons extra-virgin olive oil

★       Kosher salt and freshly ground black pepper    


Bring a large pot of salted water to a boil. Add the potatoes and cook, uncovered, for about 20 minutes, until the potatoes are fork tender. Drain the potatoes and put them in a mixing bowl while they are still nice and hot. Add the chopped mint and mash so the potatoes are chunky and green in spots. Fold in the butter and stir everything together so the butter melts. Drizzle with the olive oil and season with a healthy amount of salt and pepper.