Mint

Orange Mint Tea
(From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert)

3 Cups water

5-6 sprigs fresh mint

1/3 cup sugar or to taste

2 cups orange juice

½ cup lemon juice

water and ice


Bring water to boil in a saucepan. Add mint leaves, cover, remove from heat and steep

15 minutes or longer. Remove mint. Add sugar and stir until dissolved. The resulting

concentrate may be cooled or frozen for later use. Combine juices in a half-gallon pitcher.

Add mint concentrate plus water and ice to fill the pitcher. Chill completely and serve

garnished with mint sprigs and thin slices of oranges or lemons.

 

Turkey Lentil and Mint Pilaf
(From Simply in Season, by Mary Beth Lind and Cathleen HOckman-Wert)


1 pound ground turkey or chopped chicken.

1 cup onion minced

2-3 cloves garlic minced

Add and cook until tender, 5 minutes

3 tablespoons fresh mint chopped

1 ½ teaspoons ground cinnamon

½ teaspoon pepper corns crushed or ¼ teaspoon pepper

Add and cook 2 minutes

1 cup dried lentils

¾ cup brown rice

2 cups turkey, chicken, or vegetables broth

1 large fresh tomato chopped or ½ cup tomato sauce




Add and cover. Bring to a boil, reduce heat, and simmer until rice is cooked, 45-50

minutes. Optional garnish: Mix together ½ cup crumbled feta cheese, 1 large firm tomato,

chopped, and 3 tablespoons chopped fresh mint. Sprinkle over each serving.