2 envelopes unflavored gelatin
2 cups cold water
1/2 cup firmly packed fresh mint leaves
1/2 cup sugar
1 cup bourbon
Garnishes: fresh mint sprigs, coarse sparkling sugar
Sprinkle gelatin over cold water in a medium saucepan. Let stand 5 minutes. Add mint leaves and sugar. Cook over medium-high heat, stirring often, 3 to 5 minutes or until steaming. Let stand 15 minutes. Remove and discard mint leaves. Stir in bourbon. Pour mixture into a lightly greased 9- x 5-inch loaf pan. Chill 4 hours to 1 week. Cut into squares. Garnish with fresh mint sprigs and coarse sparkling sugar.
6 yellow summer squash or zucchini, about 8 inches long
1/4 cup olive oil
1/4 cup lemon juice
1/2 cup very finely chopped mint (measure after chopping)
salt to taste
Preheat oven to 475 F, and put oven rack as high as it will go. (The recipe actually called for 500 F, but the highest my toaster oven goes is 450 F with convection, which is the equivalent of 475 F without convection.)
Wash squash and cut off stem and flower ends. Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long.
Combine olive oil, lemon juice, mint and salt in plastic bowl and toss squash with the mixture. Spray roasting pan with nonstick spray or mist with olive oil. Arrange squash on roasting pan, in a single layer as much as possible.
Roast squash, turning every 15-20 minutes, until well done and slightly browned. I turned my squash twice, with a total cooking time of 45 minutes.
1 English cucumber (or two smaller cucumbers)
30 fresh mint leaves
1/4 cup sugar
1/4 cup white rum (or 1 nip bottle)
1/4 cup rice wine vinegar
1 lime, zested and juiced
1 inch fresh ginger, peeled and roughly chopped
1 teaspoon crushed red pepper flakes
Cut cucumber into thin slices (a mandolin is helpful to achieve even slices). Put in a large bowl and set aside.
In the bowl of a food processor, combine mint leaves, sugar, rum, rice wine vinegar, lime zest, lime juice, chopped ginger, and red pepper flakes. Process until smooth, 20-30 seconds.
Pour dressing over cucumbers and mix until cucumbers are well coated. Refrigerate for at least one hour for flavors to meld.
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons white sugar
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
2 tablespoons fresh oregano
1/4 cup capers
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons olive oil
2 onions, sliced
2 potatoes, sliced
2 eggplant, sliced
3 zucchini, sliced
3 green bell peppers, sliced
2 cups okra
Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
Bake in the preheated oven until all vegetables are tender, about 1 hour.