- Add chopped mint leaves to egg dishes or to peas.
- Mint enhances veggies such as carrots and potatoes, as well as black beans, meat and fish.
- Try sprinkling fresh mint leaves in your salad. . . . a delightful, refreshing experience. Or, try this recipe from Mother Earth News for Cucumber and Mint Salad.
- Add fresh mint sprigs to iced tea, water or lemonade, or try this recipe for Lime Mint Slush.
- Add fresh mint to mixed fruit, as in this recipe for Minty Fruit Bowl.
- Keep mint in the refrigerator, wrapped in paper towels and enclosed in a plastic, or in a vase of water on your kitchen counter.
An Okarche cookbook favorite . . .
1 10 oz. pkg. spinach (or fresh steamed and chopped spinach)
1 cup cooked rice
1 cup shredded sharp cheese
2 eggs, slightly beaten
2 Tbsp. butter
1/3 cup milk
2 Tbsp. onion
1/2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. rosemary or crushed thyme
Cook and drain the spinach. Mix rice, cheese, eggs, butter, milk, onion, Worcestershire sauce, salt and rosemary. Pour mixture into a 9 x 13 inch baking dish. Bake at 350 degrees for 20 – 25 minutes, until knife comes out clean. Cut in squares.
Delicate, crunchy fried sage can be crushed and sprinkled on squash or bean soups, served as an accompaniment to burgers, and even eaten whole as a snack. Margo True paid homage to sage in “Power” (November 2001).
1 bunch fresh sage
1/4 cup olive oil
- Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot.
- Fry 6 – 8 leaves at a time until crisp, 2 – 3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt.
Makes about 30 fried leaves.
As beautiful to look at as they are great to eat, these golden slices of potato are scented and subtly flavored with crisp cooked sage. They are an incredible snack or a perfect savory side to any meal, from chicken to filet mignon. You can double this recipe and use two baking sheets. For even browning rotate the baking sheets halfway through the first 40 minutes of baking.
Cooking Light JUNE 2004
Yield: 3 servings (Serving size: 4 potato slices)
2 small baking potatoes (about 1 pound)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
12 sage leaves
Preheat oven to 400 degrees.
Cut each baking potato lengthwise into 6 equal slices. Place potato slices in a large bowl and drizzle with olive oil. Sprinkle with salt; toss well to coat potato slices. Remove potato slices from bowl. Reserve remaining olive oil and salt in bowl; set aside. Arrange potato slices in a single layer on a baking sheet.
Bake at 400 degrees for 40 minutes or until the potato slices are golden brown on the bottom. Remove potato slices from oven (leave oven at 400 degrees).
Add sage leaves to reserved olive oil and salt in bowl. Gently rub sage leaves along bottom of bowl, coating both sides with olive oil and salt. Working with one potato slice at a time, lift potato slice from baking sheet with a thin spatula. Lay 1 sage leaf on baking sheet and cover with potato slice, browned side down. Repeat with remaining potato slices and sage leaves.
Bake at 400 degrees for 10 minutes. Remove from heat. Using a spatula, carefully turn potato slices over with leaves on top. Bake at 400 degrees for an additional 10 minutes or until bottoms begin to brown. Serve immediately.
Yield: Twenty-four 2-inch patties
3 pounds ground turkey
1 medium onion, coarsely chopped
1/2 cup finely chopped Italian parsley
2 tablespoons finely chopped fresh sage, or 2 teaspoons dried sage
6 garlic cloves, finely minced
2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon ground cloves
1 teaspoon freshly ground pepper
- In a large mixing bowl, thoroughly combine the turkey using fingers or two forks, and the onion, parsley, sage, garlic, ginger, pepper flakes, cloves, and black pepper. Mix well.
- By hand, form the meat mixture into 24 patties, 2 inches in diameter and 3/4 to 1 inch thick. Arrange the patties in two very large skillets.
- Cook over medium heat turning once, for 12 to 17 minutes, until cooked through in the center.