Cherry-Mint Spritzer Ratatouille
INGREDIENTS ingredients
- 1 cup pitted fresh or frozen (thawed) cherries 1/2 onion, 2 garlic clovers, 1 cup of tomatoes, 2 teaspoons
- 1/4 cup fresh mint leaves, plus 4 sprigs for garnish of olive oil, 1 small eggplant, 1 smallish zucchini, 1 smallish yellow
- 8 teaspoons sugar squash, 1 longish red bell pepper,and fresh thyme.
- 1/4 cup lime juice
- 3 cups cherry-flavored seltzer
Mint Chocolate Froyo
INGREDIENTS
1 c. pure cane sugar
1/2 tsp. sea salt
1 1/2 c. heavy cream
1 c. mint leaves, roughly chopped
2 large egg yolks
1 tsp. peppermint extract
3 c. whole milk greek yogurt
1/2 c. half and half
1/2 c. dark chocolate, roughly chopped
1 c. pure cane sugar
1/2 tsp. sea salt
1 1/2 c. heavy cream
1 c. mint leaves, roughly chopped
2 large egg yolks
1 tsp. peppermint extract
3 c. whole milk greek yogurt
1/2 c. half and half
1/2 c. dark chocolate, roughly chopped
Lemon Balm Mint Tea
Ingredients10 fresh lemon balm sprigs
5 fresh lemon mint sprigs
4 cups of water
Honey
Tabboulah
ingredients- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon black pepper coarsely ground
- 1 teaspoon salt
- 1/4 cup bulgur wheat
- 1/2 red onion finely diced
- 140 grams parsley I prefer flat-leaf, but curly works too
- 140 grams Lebanese cucumbers (~2 cucumbers), cubed
- 225 grams tomatoes (~2 tomatoes), cubed
Lemon Balm Cake
Ingredients
250 g butter, at room temperature
250 g sugar
4 eggs
1/2 lemon, juice of
130 g all-purpose flour
120 g potato starch
1 teaspoon baking powder
100 ml chopped fresh lemon balm
250 g butter, at room temperature
250 g sugar
4 eggs
1/2 lemon, juice of
130 g all-purpose flour
120 g potato starch
1 teaspoon baking powder
100 ml chopped fresh lemon balm