Tag Archives: mint

yogurt marinated lamb + cucumber mint salad

8 Jun

What a gorgeous Memorial Day weekend we had here. In fact, it’s just been getting increasingly gorgeous! I can’t get enough of it! I know that it’s been over a week since Memorial Day weekend, but I’ve been so busy launching my new company. This recipe has sorrowfully been floating around, waiting to be written about. The pictures longingly waiting to be processed, cropped, and uploaded. Because it’s just that wonderful. I’ve posted lamb and spiced yogurt before and I will keep doing it. They’re both utterly magical components that are just that much more magical when eaten together.

Remember how I was excited to continue making salads? I’ve done good! This chopped cucumber mint salad is mostly raw vegetables with some grilled eggplant thrown in, too. It’s wonderful. And the recipe makes so, so much. I gleefully ate it for every meal the next couple days. And I’ve got another salad in the works for you too. It’s the summer of Julie!
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mint and chipotle meatballs + garlic zucchini

22 Apr

Wondering what you should do with all those extra chipotles in adobo sauce from making the Chipotle Chicken? Well here you go! I’ve been itching to use mint, as it’s kind of the unofficial (or official, maybe, I don’t know!) herb of spring. I bought myself a cute little windowsill pot of mint and I’ve been dutifully watering it in anticipation of just such a dish as this. Smoky, spicy chipotle peppers contrast with that wonderful fresh taste of mint. I didn’t exactly have the amount that the original recipe called for, because I didn’t have the heart to strip the little burgeoning plant of all of its leaves, but the amount still did the trick. Feel free to use the amount I did for any mint-phobes you might have living in your house. You can definitely taste it, but it’s subtle so you might not put your finger on it if you didn’t know it was in there.

Zucchini is a vegetable that is another great “hello, warm weather” ingredient. I’ve been using it for a couple weeks now and it’s so versatile. Usually, though, I just cut it in thin medallions and stir fry with a little salt and pepper. Then, when it’s grill season, I cut it in half lengthwise and grill to perfection. This recipe was a nice deviation. Little zucchini chunks simmered in a garlicky sauce.


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