Tag Archive: fresh mint

Cold Zucchini and Shrimp Salad


1/2 lb. medium shrimp (boiled and cooled)
3 large zucchini (sliced thin)
2 cloves of garlic chopped
1 tbs. fresh mint (chopped)
4 tbs. of olive oil
3 tbs. red wine vinegar
1 tsp. sea salt
1/2 tsp. black pepper
1. In a large skillet, put olive oil. Saute thin zucchini slices until cooked. Let dry briefly on paper towels.
2. In a deep serving dish, put zucchini and shrimp. Sprinkle sea salt and black pepper.
3. Drizzle red wine vinegar on top.
4. Put chopped garlic and mint on top.
5. Cover and refrigerate for at least 4 hours. (Overnight is even better.)
Serve cold.


Cannellini Spread with Endive



1 (10 oz. can) cannellini beans (rinsed and drained)

1/2 cup sweet onion (chopped)

1 cup vegetable stock

1 tbsp. fresh parsley (chopped)

1 tsp. fresh mint (chopped)

1 tsp. sea salt

1 tsp. black pepper

1 tbsp.olive oil

2 bulbs of endive (rinse, dry and separate leaves)

1 cup of cherry tomatoes (sliced)


  1. In a large skillet put olive oil and onions. Cook until tender and then add cannellini beans.
  2. Sprinkle with sea salt and black pepper. Stir.
  3.  After about 2 minutes, add vegetable stock.
  4. When vegetable stock is almost absorbed, take off of heat.
  5. In a food processor, put beans with parsley and mint. Puree until a thick consistency.
  6. Remove and let cool in refrigerator for one hour.
  7. Fill the ends of endive leaves with cannellini dip and put a tomato slice on top. (see photo)




8 thinly sliced chicken cutlets

2 large zucchini (sliced thin)

3 cloves garlic (minced)

2 tbsp. fresh mint (chopped)

1/4 cup red wine vinegar

sea salt and black pepper

olive oil


  1. In a large skillet, add enough olive oil that fills up a 1/4 of the skillet. Fry all zucchini. Turn over. Let zucchini dry on paper towels.
  2. In a glass dish, layer zucchini. On each layer, sprinkle garlic and fresh mint. (makes about 2-3 layers.  Pour vinegar on top. Refrigerate. *It would be best if you made the zucchini a day ahead.
  3. On a grill, brush a little olive oil. Cook cutlets on both side. Sprinkle with sea salt and black pepper.
  4. Put cooked cutlets on a baking pan. Place zucchini slices on top. (See photo.)
  5. Place pan in a 350 degree oven for 10 minutes. (You want zucchini warmed.)

Serve hot.