Mint Recipes

BRAISED CHICKEN WITH MINT PESTO
 

Chicken with beans is a hearty supper, soothing on a chilly night when spring’s arrival feels impossible. An infusion of mint and lemon brightens this dish. We learned this approach from Faith Durand of The Kitchn. Add the peel of one lemon (in wide strips) to your braised chicken recipe (chicken thighs, white beans, onion, garlic, thyme, water). Braise until the beans are tender and the chicken is cooked, about 1½ hours. Garnish with mint pesto (see accompanying recipe) and dill.

TACOS
 

In the Yucatan, cilantro and mint often are used, adding a unique lightness and fragrance even to sturdy foods, such as blood sausage. Inspired, we now include an abundance of fresh cilantro and mint in our Taco Tuesday mix; mint is an especially perky accompaniment to pork.

MOJITO
 

A taste of Havana is a taste of warm days to come. In a small Collins glass, muddle 1/2 lime with 1 teaspoon sugar and 5 or more fresh mint leaves. Fill the glass two-thirds with cracked ice, add 2 ounces of white rum and top it off with club soda or seltzer.

MINT PESTO PASTA WITH PEAS
 

In a food processor, combine 4 cups fresh mint leaves, 1/3 cup chopped almonds, 1/4 cup olive oil, 2 garlic cloves, and salt and pepper to taste. Pulse until finely chopped. Serve over pasta with fresh or frozen peas, or use it as a sauce for lamb, chicken and pork dishes.