Roasted Winter Squash in a Mint & Wine Vinegar Sauce

Fresh mint is best, but 2 tsp of dried mint will do.
Pie pumpkin, kabocha, buttercup, or red kuri are the most ideal squash for this recipe, but most any winter squash will do.
Sprinkle chopped fresh parsley on finished dish for added appeal.

2 1/2 lbs. winter squash
1/3- 1/2 cup olive oil
2 large cloves garlic, minced or pressed
1/4 brown sugar, packed (or use 3 TBSP mild honey)
2 TBSP chopped fresh mint
1/4 tsp salt
1/4 tsp ground black pepper
fresh parsley for garnish-optional

1. Preheat the oven to 450. Oil a baking sheet.
2. Peel squash with potato peeler or paring knife. Cut in half, scoop out seeds and pulp. Set cut sides down and slice crosswise into 1/4-inch-thick semi-circles.
3. Brush each slice with olive oil and place it on the prepared baking sheet. Lightly salt the squash and bake for 15 minutes, until tender but still firm.
4. While the squash bakes, heat the remaining olive oil in a small saucepan. Add the garlic and cook for 1 minute. Add the vinegar and brown sugar (or honey) and whisk until the sugar has dissolved. Add the mint, salt, and pepper and remove from heat.
5. When the squash slices are baked, arrange them on a platter. Pour the dressing evenly over all and decorate with fresh mint leaves.

Cilantro-Mint Raita


2 cups plain yogurt
1 large cucumber, grated
10 fresh mint leaves
1/2 bunch chopped fresh cilantro
2 tablespoons ground cumin
salt and pepper to taste


1.Puree the yogurt, grated cucumber, mint, and cilantro in a food processor until the mint and cilantro are finely chopped. Add the cumin, salt, and pepper; pulse several times to incorporate. Transfer the raita to a bowl and cover with plastic wrap; store in refrigerator to allow the flavors to blend, at least 1 hour. Serve chilled.

Tomato Cucumber Salad with Mint

1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
2/3 cup chopped red onion
1/2 cup chopped fresh mint
2 tablespoons olive oil
salt and pepper to taste

1.In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
2.Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.


Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint

2 large fennel bulbs (about 4 lbs total)
3 Tbs. fresh lemon juice
Kosher salt
1/2 cup sliced almonds, toasted
1/4 cup fresh mint leaves, torn
1/4 cup extra-virgin olive oil
Coarsely ground black pepper

1. Trim the stalks from the fennel bulbs and remove the tough outer layer. Cut the bulbs in half lengthwise and core. Using a mandolin, shave the fennel crosswise; you’ll have about 6 cups. (If you don’t have a mandolin, quarter each bulb and use a vegetable peeler to shave them lengthwise.)
2. In a medium bowl, toss the fennel with the lemon juice and 1/2 tsp of slat and let sit for 10 minutes.
3. Add half the almonds and mint and all of the olive oil and toss to combine.
4. Transfer the salad to a platter or divide it among serving plates. Scatter the remaining almonds and mint over the top, finish with a few grinds of pepper, and serve.


Couscous Salad

Serves 6
2 cups chicken broth, vegetable broth or water
1 1/2 cups couscous
1 cup chopped fresh parsley
1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh mint leaves, plus whole leaves for garnish
2 garlic cloves, minced
3-4 plum tomatoes, chopped (about 2 cups)
1 small cucumber, peeled, halved lengthwise, seeded, diced
Lemon-Herb Dressing (recipe below)

1) In a medium saucepan over high heat, bring broth to a boil and stir in couscous. Remove from heat, cover, and let stand 5 minutes.
2) Fluff couscous with a fork and cool slightly.
3) Add parsley, green onions, chopped mint, garlic, tomatoes, and cucumber.
4) Add enough dressing to coat and gently mix. Cover and refrigerate several hours before serving.
5) Serve cold, garnished with whole mint leaves.

Juice 1 lemon (about 3 tbsp.)
2-3 garlic cloves, minced
1 tsp Dijon mustard
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/2 tsp dried oregano (1 tsp fresh, chopped)
1/2 tsp sugar
1/4 tsp salt
Freshly ground pepper (to taste)
1/3 cup olive oil
– In a small bowl, stir together all ingredients, except olive oil. Slowly whisk in the olive oil.
Makes about 2/3 cup



Cool Mint and Cucumber Salad

5 cups coarsely chopped cucumbers
1/2 teaspoon salt
2 cups yogurt
3 cloves garlic, minced
2 T fresh lemon juice
1 T minced fresh dill
2 T extra virgin olive oil
2 T minced fresh mint
10 large butter lettuce leaves, rinsed and chilled
salt to taste
freshly ground pepper to taste

1. In a colander, sprinkle the cucumbers with the 1/2 teaspoon salt, toss to coat and set aside to
drain for 15 minutes.
2. Place the cucumbers in a large bowl and add the yogurt, garlic, lemon juice, and dill. Toss gently, cover, and chill at least 3 hours.
3. Add the olive oil and half of the mint leaves.
4. Serve on a bed of lettuce sprinkled with the remaining mint, salt, and pepper.
Serves 4 to 6.