Minty Cucumber and Carrot Soup

This chilled Minty Cucumber and Carrot Soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

Minty Cucumber and Carrot Soup

This chilled Minty Cucumber and Carrot Soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

  • Servings: 4
  • Difficulty: Easy
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Ingredients


2 2/3 Cups Peeled, Seeded And Chopped Cucumber

1 1/2 Cups Peeled And Chopped Carrots

1 Cup Water

1 Teaspoon Maple Syrup

1 Small Clove Garlic, Chopped

1 Teaspoon Extra-Virgin Olive Oil

1/2 Teaspoon (Firmly Packed) Chopped Fresh Mint Leaves


Directions


  1. Put all of the ingredients into a blender and process until almost smooth.
  2. Transfer to a medium-sized bowl. Cover and refrigerate 2 to 4 hours, or until well chilled. Stir before serving.
  3. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Grapefruit, Mint, and Ginger Cocktail

Spice up that grapefruit with a bit of gin! Mint and ginger are muddled together bring out their unique flavors while lemon, maple syrup and grapefruit set a sweet scene for this delicious cocktail. If Gin isn’t your preference you can add any other liquor! And to bring it up a notch you can always add some club soda!

Grapefruit Cocktail

Spice up that grapefruit with a bit of gin! Mint and ginger are muddled together bring out their unique flavors while lemon, maple syrup and grapefruit set a sweet scene for this delicious cocktail. If Gin isn’t your preference you can add any other liquor! And to bring it up a notch you can always add some club soda!

  • Servings: 1
  • Difficulty: Easy
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Ingredients


2 Ounce Gin
3 Ounce Grapefruit Juice
5 Large Mint Leaves
½ Ounce Lemon Juice
1 Teaspoon Grated Ginger
½ Ounce Maple Syrup
¼ Cup Of Ice

Directions


  1. Muddle the mint with the ginger in your cocktail shaker by pressing down firmly with a long spoon, breaking it up. This releases the mint’s aromas more.
  2. Add your grapefruit juice, lemon juice, maple syrup, and gin and shake well with ice, incorporating the mint and ginger.
  3. Strain into a glass and garnish with a slice of orange and a cluster of mint. This can also be turned into a great mocktail by topping it off with club soda.

Kale Mint Pesto

I love kale and how versatile it is! Together I mixed kale and mint for a refreshing light pesto. Accompanied with walnuts, lemon and olive oil this pesto comes to life in the food processor! This recipe can be kept in the fridge for up to 5 days or in an ice cube tray to freeze.

kale mint pesto

I love kale and how versatile it is! Together I mixed kale and mint for a refreshing light pesto. Accompanied with walnuts, lemon and olive oil this pesto comes to life in the food processor! This recipe can be kept in the fridge for up to 5 days or in an ice cube tray to freeze. 

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


2 Cups Packed Chopped Kale
1 Cups Packed Mint Leaves
½ Cup Chopped Walnuts
¼ Cup Shredded Parmesan Cheese
½ Lemon, Juiced
¼ Cup Olive Oil
Salt, To Taste

Directions


  1. Add all ingredients except the oil and salt to a blender or food processor and blend until smooth. Drizzle in the olive oil with the motor running. Taste and season with salt to taste.

Winter Citrus and Blackberry Fruit Salad

Add some color to a dreary winter day by making this vibrant grapefruit, blood orange, and blackberry fruit salad. It’s perfect to start your morning or it can be kept in the fridge for up to 5 days for meal preps!

Add some color to a dreary winter day by making this vibrant grapefruit, blood orange, and blackberry fruit salad. It’s perfect to start your morning or it can be kept in the fridge for up to 5 days for meal preps!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Large Grapefruit 

4 Blood Oranges

2 Cups Of Black Berries

2 Tablespoon Chopped Mint

1 Teaspoon Lemon Zest

1 Teaspoon Grated Ginger

1 Tablespoon Maple Syrup

Directions

1.    For the prettiest presentation, peel the grapefruits and blood oranges and cut into segments. Slice half the blackberries and leave the other half whole.  

2.    In a small bowl, whisk together the grated ginger, lemon zest, and maple syrup. Pour over the fruit and allow it seep in for at least an hour.

3.    Lastly, garnish with chopped mint. 

Lime, Mint & Ginger Cocktail

A refreshing gin cocktail to bring on the night! Ginger and mint complement each other so perfectly in this cocktail. This refreshing cocktail is great to bring in the new year!

A refreshing gin cocktail to bring on the night! Ginger and mint complement each other so perfectly in this cocktail. This refreshing cocktail is great to bring in the new year!

  • Servings: 1
  • Difficulty: Easy
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Ingredients

1-Inch Ginger, Peeled And Cut Into Thin Slices

4 Mint Sprigs, Plus More For Garnish

½ Lime, Juiced, Plus More For Garnish

2 Ounces Gin

6 Ounces Lime Seltzer

Directions

1.    Fill a wine glass with ice. 

2.    In a separate glass, combine the ginger, mint, lime juice, and gin. Muddle together until fragrant and the liquid is cloudy. 

3.    Strain the liquid into the serving glass with ice. Top with seltzer and garnish with mint. 

Roasted Cauliflower Salad with Pomegranates and Mint

Cauliflower has been a staple to many family’s tables due to its delicious versatility! A simple yet out of the box salad that’ll leave you surprised and satisfied!

Cauliflower has been a staple to many family’s tables due to its delicious versatility! A simple yet out of the box salad that’ll leave you surprised and satisfied!

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Large Yellow Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Dried Thyme

1 Teaspoon Dried Oregano

1 15-Ounce Can Diced Tomatoes

4 Cups Chicken Broth

1 Pound Boneless Chicken Thighs

1 Butternut Squash, Peeled And Diced Into ½-Inch Pieces

1 Cup White Quinoa 

1 Lemon, Juiced

Salt And Pepper To Taste

Fresh Cilantro For Garnish

Directions

1.    Heat the olive oil in a large stockpot over medium heat. Add the onions and a pinch of salt cook for 5 minutes, until softened. 

2.    Add the garlic, thyme, and oregano and cook for 1 minute, until fragrant. 

3.    Add the tomatoes and broth and bring to a simmer. Add the chicken and return to a simmer. Cook for 6-7 minutes, until the chicken is cooked through, then remove the chicken to a plate and shred or chop. 

4.    Add the butternut and quinoa and bring to a simmer. Cover and simmer for 15 minutes, until the squash is tender. 

5.    Stir in the chicken and lemon juice and season to taste with salt and pepper. 

6.    Garnish with cilantro. 

Celery-Apple Salad with Pomegranates

This festive crunchy, colorful salad is great to prepare for holiday’s and gatherings. Not only does it add a pop of color to the table, but it also brings happiness to your guests after they’ve had a delicious meal!

This festive crunchy, colorful salad is great to prepare for holiday’s and gatherings. Not only does it add a pop of color to the table, but it also brings happiness to your guests after they’ve had a delicious meal!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Garlic Clove, Minced

1 Shallot, Minced

1 Teaspoon Dijon Mustard

3 Tablespoons Cider Vinegar

¼ Cup Extra-Virgin Olive Oil

½ Teaspoon Salt To Taste

Pepper To Taste

1 Bunch Celery, Sliced Thinly On The Bias

1 Red Apple, Sliced Thinly

¼ Cup Pumpkin Seeds

½ Cup Shaved Parmesan Or Pecorino

½ Cup Pomegranate Arils

Fresh Mint, Minced

Directions

  1. In a jar or small bowl, combine the garlic, shallot, mustard, vinegar, olive oil, salt, and pepper. Whisk or shake to emulsify and season to taste. 
  2. In a serving bowl or on a platter, toss the celery and apple with the salad dressing to coat. Top with pumpkin seeds, cheese, pomegranate, and mint. 

Mint Yogurt Dip

This light and refreshing mint yogurt dip is perfect on lamb, pita and vegetables!

This light and refreshing mint yogurt dip is perfect on lamb, pita and vegetables! 

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

14 Ounce Plain Greek Yogurt

1 Tablespoon Honey

½ Lemon, Juiced

½ Teaspoon Salt

2 Small Garlic Cloves, Minced

¼ Cup Minced Fresh Mint

For Serving: Radishes, Celery, Carrots, etc. 

Directions

  1. In a bowl, whisk together the yogurt, honey, lemon juice, salt, garlic, and mint until smooth. Taste and adjust the seasoning with more salt and/or lemon juice.
  2. Serve with fresh veggies of choice.

Berry-licious Mojito

Muddle up a traditional Cuban favorite with a new Worthy spin on fresh berries. So refreshing it will be the hit of the party!

Muddle up a traditional Cuban favorite with a new Worthy spin on fresh berries. So refreshing it will be the hit of the party!

  • Servings: 8
  • Difficulty: easy
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Ingredients

2 Cups of Blackberries

1 Bunch Fresh Mint Leaves

1 ½ Cups Superfine Granulated Sugar

1 ½ Cups Lime Juice

2 Cups White Rum

2 Cups Club Soda

Directions

1.    Remove mint leaves from stems place in a small bowl with granulated sugar.

2.    Muddle sugar, mint leaves and 1/2 cup of lime juice until sugar dissolves

3.    Divide berries, muddle half of the berries with  muddle mint and the remainder of the lime juice

4.    Add muddled mixture to a 1/2 gallon pitcher with the rest of the lime juice and Rum!

5.    Chill in fridge or serve right away on ice and remaining berries then top off with seltzer and a stem of mint for garnish.

Cucumber Quinoa Tabbouleh

This makes for a super nutritious and delicious vegetarian salad. Great addition to meal preps or perfect for a lunchtime snack.

This makes for a super nutritious and delicious vegetarian salad. Great addition to a meal or perfect for a lunchtime snack.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

1 Cup Quinoa

½ tsp Kosher Salt, Plus More

1 Garlic Clove, Minced

1 Lemon, Juiced

1 Tablespoon Olive Oil

1 Medium Cucumber, Diced

½ Small Sweet Onion, Diced

2 Medium Tomatoes, Diced

1 Bunch Parsley Leaves, Chopped

½ Cup Fresh Mint, Minced

Directions

  1. Combine the quinoa in a saucepan with 2 cups of water and a generous pinch of salt. Bring to a boil, cover, reduce heat to a simmer, and cook for 12 minutes, until the grains are tender and the water is absorbed. Turn off the heat and let the quinoa stand, covered, for 5-10 minutes. Transfer the quinoa to a large bowl and chill until close to room temperature.
  2. Meanwhile, in a large bowl, combine garlic, lemon juice, and olive oil. Whisk until well combined. Add in the cucumber, onion, tomatoes, parsley, mint, and cooled quinoa and toss to combine fully.