15+ Spearmint Recipes to Add Minty Zing To Your Plate
Mint: it's so much more than a garnish or an addition to chocolate dessert recipes. Mint is easy to grow in the garden, is incredibly aromatic and flavorful, and is a wonderful compliment to spicy, herby, savory meals.
And with farm-fresh, local spearmint from The Crows Farm hitting the shelves at the Co-op, it's the perfect time to experiment with it in the kitchen.
So whether you're in the mood for something sweet, something savory, or a refreshing adult beverage, we've put together some of our favorite recipes that feature fresh mint.
Photo Courtesy of Co+op
Charred Snap Peas with Mint and Lemon
If you're looking for a way to cook up fresh snap peas (or the snap peas taking up space in the back of your freezer), here's a simple recipe that's a little minty and a little citrusy.
Ingredients
2 tablespoons olive oil
1 pound snap peas
2 cloves garlic, peeled and minced
2 tablespoons minced fresh mint
2 teaspoons lemon zest
1 tablespoon lemon juice
Salt to taste
Directions
Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and sauté over high heat, stirring frequently, for about 5 minutes until the peas are tender-crisp and slightly charred or blistering.
Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt.
Taste and add more lemon juice if desired before serving warm.
Photo Courtesy of Co+op
Mint Pesto Pea Soup
With a creamy base and an herby pesto topping, this soup can be served warm or cooled depending on the time of year.
Ingredients
For the Soup
3 tablespoons olive oil
2 tablespoons butter
1 cup yellow onion, diced
2 cloves garlic, minced
4 cups vegetable broth
6 cups fresh or frozen peas
2 green onions, diced
2 tablespoons fresh mint, minced
1/4 cup sour cream
For the Pesto
1/2 cup fresh parsley leaves
1/4 cup fresh mint leaves
1/4 cup pine nuts
1 lemon, zest and juice
2 ounces Parmesan cheese, shredded
2 tablespoon olive oil
Salt and black pepper to taste
Directions
Heat 1 tablespoon olive oil with the butter in a large stock pot over medium-high heat. Add the onions and saute 5-10 minutes until onions are soft and translucent. Add half the minced garlic, and cook another minute, then add the vegetable broth and bring to a boil. Add the peas, return to a boil, and simmer for 1-2 minutes. Remove from heat, then stir in the green onions, mint, sour cream, and a pinch of salt and pepper. Puree the soup in a blender until smooth. Taste for salt and pepper.
To make the pesto, put the parsley, mint, garlic, pine nuts and lemon zest and juice in a food processor and blend until smooth. Add the Parmesan cheese and blend. Slowly drizzle in the olive oil until blended well. Top each bowl of soup with a large spoonful of pesto, and serve warm or chilled.
Photo Courtesy of Co+op
Sirloin Wrap with Pickled Vegetables and Minted Yogurt Sauce
Featuring marinated steak and quick-pickled veggies, these wraps are finished off with a minty, tangy yogurt sauce that’s perfectly cooling.
Ingredients
1 pound sirloin steak
4 tablespoons low-sodium tamari
4 tablespoons olive oil
1 cup brown rice vinegar, divided
1/4 cup minced garlic
1 teaspoon dried thyme
1 teaspoon paprika
1 1/2 teaspoon chili flakes, divided
1/2 teaspoon ground black pepper
2 cups thinly-sliced cucumber
2 medium carrots, peeled and grated
1 cup julienned red onion
1 1/2 teaspoons cane sugar
1 1/2 teaspoons sea salt
2/3 cup low-fat Greek yogurt
1/2 cup diced cucumber
2 tablespoons fresh lime juice
2 tablespoons minced fresh mint
4 each 10" to 12” whole wheat tortillas
2 cups cooked basmati rice
1 bunch fresh cilantro
Directions
In a small bowl, combine the tamari, olive oil, 2 tablespoons of brown rice vinegar, 2 teaspoons of minced garlic, thyme, paprika, 1/2 teaspoon chili flakes and black pepper and stir. Place the steak in a small glass or porcelain dish, cover with the marinade and refrigerate for 1-8 hours.
An hour before grilling the steak, prepare the yogurt sauce and pickled vegetables.
In a medium bowl, combine the sliced cucumber, carrots, red onion, 2/3 cup of brown rice vinegar, sugar, 1 teaspoon chili flakes and 1 teaspoon of sea salt. Set aside.
In a small bowl, mix together the yogurt, diced cucumber, lime juice, mint and a 1/2 teaspoon of sea salt. Set aside.
Heat grill to medium-high and cook the steak 3-4 minutes on each side or to desired doneness. Remove the steak from the heat and allow to rest for 5 minutes before slicing into thin strips.
Assemble the wrap by layering the middle third of each tortilla with equal portions of basmati rice, sliced steak and pickled vegetables. Garnish with fresh cilantro leaves and serve with yogurt sauce on the side.
Photo Courtesy of Co+op
Watermelon Mint Frosé
You’ll want to save this sweet and refreshing frosé for when summer comes!
Ingredients
3 cups cubed seedless watermelon
1 cup frozen strawberries
2 cups rosé wine
12 large mint leaves, plus more for garnish
Directions
Place the cubed watermelon in a freezer container and freeze.
Just before serving, combine the frozen watermelon, strawberries, rosé and mint in a blender. Secure the lid and blend until smooth. Serve immediately, garnished with a sprig of mint.
Photo Courtesy of Bon Appetit
Pistachio and Mint Pesto
While many recipes featuring mint just use a tablespoon or two as the finishing touch, this pesto recipe from Bon Appetit makes mint the star of the show.
Don't be alarmed by the dark forest-green color of the finished product. Unlike traditional basil pesto, that's what it's supposed to look like!
Photo Courtesy of Edible Seattle
Scallop, Mango, and Mint Ceviche
Shrimp is most commonly used in ceviche recipes, so the addition of scallops takes this recipe to a whole new level.
And with the high-quality seafood we have in the Pacific Northwest, why not swap in some scallops?
Photo Courtesy of The Spruce Eats
Refreshing Mint Tea
One of the best ways to enjoy fresh, local mint is in a tea!
Add honey and lemon or leave it plain. Enjoy it hot or have a cool and refreshing drink by pouring it over ice.
Photo Courtesy of Feasting at Home
Spring Pea Pasta With Mint, Truffle, and Lemon
Here's a Northwest-inspired pasta dish that celebrates some of the best fresh produce that's grown locally in the spring.
Serve this dish warm alongside some roasted chicken breast, or chill it and enjoy it during your next backyard BBQ.
Photo Courtesy of Thrive Magazine
Healthy Mint Chocolate Slices
Mint and chocolate are basically a match made in culinary heaven.
Zingy mint and sweet chocolate pair perfectly in this recipe that's reminiscent of a peppermint patty, without the added sugar.
Photo Courtesy of Bon Appetit
Garlic-Ginger Chicken With Cilantro and Mint
Here's another recipe that proves that mint has just as much of a use in savory dishes as it does in sweet dishes.
Serve this chicken with some basmati rice and a healthy serving of fresh greens.
Photo Courtesy of Half Baked Harvest
No-Churn Minted White Chocolate Swirled Ice Cream
If the warmer weather has you craving some ice cream, you're not alone.
Here's a no-churn, minty ice cream that you can make at home without an ice cream machine.
Photo Courtesy of Love and Lemons
Classic Mojito
Maybe you'd rather sip your mint than eat it.
Here's a classic mojito recipe that celebrates that wonderful refreshing minty flavor of the season.
Photo Courtesy of Edible Seattle
Pea, Mint, and Zucchini Salad
The addition of fresh mint offers this light and healthy salad a refreshing twist.
Photo Courtesy of Mother Earth News
Warm Potato Salad with Lemon and Mint
Here's a traditional Lebanese dish that's a close cousin of the American cold potato salad.
Serve this alongside some roasted chicken or fresh fish.
Photo Courtesy of Thrive Magazine
Lemon Berry Mint Salad
Here's a no-fuss recipe that combines fresh fruit and mint for a refreshing, healthy alternative to other desserts.
We're already planning on eating this all summer long.
Photo Courtesy of NY Times Cooking
Mint Julep
Maybe you're more of a mint julep person than a mojito person. Here's a classic recipe to enjoy your mint!