Does anyone have a great recipe using fresh mint?!

Tabbouleh

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt!. Stir, then allow to stand at room temperature for about 1 hour!.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well!. Season, to taste, and serve or cover and refrigerate!. The flavor will improve if the tabbouleh sits for a few hours!.

--Barefoot Contessa Parties! cookbook
---------------------

Watermelon Salad with Mint Leaves

1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside!. Peel and slice the onion into rings!.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved!. Slowly whisk in the olive oil, a few drops at a time!. Add in the chopped mint, taste, and adjust seasonings!.
In a large bowl, combine the melon, onion, and feta!. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed!. Garnish with mint sprigs!.
To serve, divide salad among individual plates and garnish with mint leaves!.

--Paula Dean
---------------------------

VIETNAMESE SUMMER ROLLS

SAUCE:
1/4 cup rice vinegar
1 tablespoon water
1 1/2 teaspoons sugar
1 teaspoon dark sesame oil
1 teaspoon chile paste with garlic
1/2 teaspoon salt

ROLLS:
8 (8-inch) round sheets rice paper
8 Boston lettuce leaves
1/2 cup cooked bean threads (cellophane noodles)
1/2 cup fresh bean sprouts
1/2 cup julienne-cut seeded peeled cucumber
1/2 cup julienne-cut carrot
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
6 ounces cooked Shrimp, Pork or Beef, cut into thin strips

1!. To prepare sauce, combine first 6 ingredients in a small bowl, stirring well with a whisk!.
2!. To prepare rolls, add cold water to a large, shallow dish to a depth of 1 inch!. Place 1 rice paper sheet in dish of water; let stand 2 minutes or until soft!.
3!. Place softened rice paper sheet on a flat surface!. Place 1 lettuce leaf on the bottom third of the sheet!. Top with 1 tablespoon each of noodles, sprouts, cucumber, carrot, mint, and cilantro; add 2 Lemongrass Beef strips!.
4!. Fold sides of rice paper sheet over filling; roll up jelly-roll fashion!. Gently press seam to seal; place, seam side down, on a serving platter (cover with a damp cloth to keep from drying)!. Repeat procedure with remaining rice paper sheets, noodles, vegetables, herbs, and meat!. Serve with sauce!.

Yield: 4 servings (serving size: 2 summer rolls and about 1 1/2 tablespoons sauce)

--Cooking Light, AUGUST 2002Www@FoodAQ@Com

---

---

You could use it to make cucumber and mint raiita - grate cucumber, and drain, chopped mint, a little sugar, salt and pepper and plain thick yoghurt!.

tear leaves on salads!.

I am running out of time!.

Mint sauce!.Www@FoodAQ@Com

---

---