I think most of us grew up associating mint with sweet foods like ice cream or candy, but mint is terrific in savory dishes, too. Like basil or cilantro, it adds a pungent, fresh flavor that brightens whatever’s on the plate, and it can be used interchangeably with those two herbs. (In fact, a combination of mint, basil and cilantro instantly turns any rice or stir fry into delicious Thai food.)
Mint can be used in just about any ethnic cuisine you can imagine: Greek, Italian, Thai, Chinese, Indian, Mexican and more. Try it in salsa with cucumbers, tomatoes and red onion. Add it to a stir fry with lemon and chicken. Mix it in with cauliflower that’s been sauteed with onion, garlic and curry powder. Combine it with raisins, chick peas, roasted red peppers and cous cous.
If you’re new to the savory side of mint, here’s a simple recipe to get you started. It makes a great lunch for kids (or grownups)!
Pasta with Mint (fills 4 lunch box thermoses)
- 1/2 lb small pasta
- 1/4c packed mint leaves, chopped
- 1/4c grated parmesan
- 1 lemon, juiced and zested
- salt and pepper
Cook the pasta in salted water until al dente. Drain. Return to warm pot. Add chopped mint, lemon zest, lemon juice, cheese, and salt and pepper. Mix well and serve hot.
If you have leftovers, you can add a little oil and vinegar to the cold pasta, and mix in any vegetables, cooked beans, nuts or cheese you have on hand to make a great pasta salad.
