i have a really complicated relationship with herbs because,
1) i love them
2) but apparently not enough to be able to keep them alive when i grow them myself
3) and apparently not enough to use them up before they go bad when i buy big massive bunches at the store.
this summer, eggboy has officially put me to shame in the herb growing department because he has been spearheading our garden and suddenly these past few days we are up to our ears in basil and rosemary. (get at me, pesto!) i kind of get it because he is a farmer. but one problem this doesn't solve is our love of fresh mint because we have been told *multiple* times not to grow it, since once it starts growing it does not stop until your whole yard is covered in mint. so fresh mint coffee, fresh mint milk shakes, fresh mint everything else doesn't make it into our lives as much as i'd like it to, but when it does and i spring for the big bunch from the store, we have to use it up, quick like a bunny.
does anyone else have this problem with herbs or just me?
so taking a cue from these one ingredient, five dinners articles, i've got three (3!) fresh mint recipes here! the first is a tasty chicken pita that uses a hefty dose of my new favorite spice mix, ras el hanout, which is common in moroccan cooking. each spice maker has a different (secret) recipe, but it is often heavy on the coriander, cinnamon, and cumin. to give you your ancient grain fix for the day, the pitas are paired with a nice refreshing cucumber and tomato tabbouleh with mint. and for dessert: a fresh mint sundae, complete with homemade chocolate magic shell and yogurt in place of the ice cream for a healthier twist.
two of these recipes, the pita and the tabbouleh, come from blue apron, the magic meal subscription service that i'm obsessed with because it is basically a grown-up lunchable in that you get perfectly portioned ingredients in cute individual packages. (in other words, the perfectly portioned ingredients is one of my favorite answers to my herb conundrum.) every time my box is delivered i squeal out of cuteness and sigh out of relief that i don't have to put on pants to go to the grocery store and clap in excitement, especially if there's mint involved. all of the blue apron recipes that i've had are so freaking good and there are a bunch that i'm still itching to try, like five spice pork buns and spring miso ramen. i'll get to the recipes now but see below for some more info on blue apron and a link to get some free meals!
ingredients
1/2 c plain greek yogurt
1/2 cucumber, grated
1 clove garlic, smashed
juice of 1/2 lemon
salt and pepper, to taste
2 boneless, skinless chicken breasts
1 tb ras el-hanout
4 tsp flavorless oil
2 plain, pocketless pitas
a handful of mint leaves
1 tb pistachios
clues
first, make your yogurt sauce by mixing together the yogurt, cucumber, garlic, and lemon juice, and season with salt and pepper. set it aside.
pat the chicken dry with paper towels. season both sides with salt, pepper, and the ras el-hanout. heat 2 teaspoons of the oil in a large pan over medium-high until hot. add the chicken and cook, loosely covering the pan with aluminum foil, for 3-5 minutes per side, or until browned and cooked through. transfer to a cutting board and set aside to cool slightly.
add the remaining 2 teaspoons of oil to the pan, let it heat up, and then heat the pitas for about 30 seconds per side, until warm.
to assemble, thinly slice the cooked chicken on an angle. spread a layer of yogurt sauce onto each pita, divide the chicken between the pitas, and top with pistachios and mint leaves. enjoy!
ingredients
1/4 c bulgur
4 oz cherry tomatoes, chopped into wedges
1/2 cucumber, chopped
a small handful of mint leaves
1 clove garlic, smashed
juice of 1/2 lemon
a drizzle of olive oil
salt and pepper, to taste
clues
heat a small pot of salted water over high heat. once it boils, add the bulgur and cook 12-14 minutes, until tender. drain it and return it to the pot. add the tomatoes, cucumber, mint (tear the leaves just before adding it), garlic, and lemon juice. drizzle with olive oil and season with salt and pepper to taste.
enjoy!
chocolate mint yogurt sundaes
makes 2
ingredients
3 tb chocolate chips
1 tb coconut oil
2 large mint leaves
1/2 c plain yogurt
clues
in a small microwave-safe dish, microwave the chocolate chips and coconut oil in 15-second increments, stirring after each, until melted.
chop up your mint leaves and divide them between two small bowls. using a muddler or the back of a spoon, crush the leaves and rub them all over the inside of the bowl. divide the yogurt between the two bowls and top with chocolate sauce.
enjoy!
-yeh!
thank you soooo much, blue apron, for sponsoring this post! i love you guys! some additional information on blue apron: they offer two meal plans, one two-person plan that delivers three meals per week and one four-person (family-style) plan that can deliver two or four meals per week. pricing is under $10 per person per meal and shipping is always included. blue apron ships to most of the country (they just added texas!) and the meals come shipped in refrigerated boxes, so even if you're not home to receive the boxes, they'll keep for a bit until you get there. there are a ton of awesome recipes, which can all be prepared in 40 minutes or less and they're each 500-700 calories per person. the blue apron chefs are always adding new recipes as well and if you're wanting to skip a week or cancel, you can do that at any time.
if you're wanting to try blue apron, click here! the first 50 who do will get their first two meals free!