Yogurt With Fresh Mint Recipes

CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT

Steps:

• Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water.
• Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath.
• Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can.
• Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.

YOGURT WITH FRESH MINT

Steps:

• In medium bowl, beat yogurt with wire whisk until smooth. Stir in remaining ingredients.
• Refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining yogurt mixture up to 2 weeks.

YOGURT MINT DIP

Steps:

• Step 1: In a bowl, stir together 1 cup whole-milk Greek yogurt, 1/4 cup finely chopped fresh mint, 2 tablespoons olive oil, finely grated zest of 1 lemon, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon honey and 1/4 teaspoon salt.
• Step 2: Serve alongside pita, fresh vegetables, or grilled poultry, fish or kebabs.

CUCUMBER-YOGURT SALAD WITH MINT

Steps:

• Place cucumbers in colander. Sprinkle with salt. Let stand 15 minutes. Rinse cucumbers. Drain on paper towels. Combine mint, garlic, and oregano in large bowl. Stir in yogurt and cream. Add cucumber and stir to coat. Season with pepper. Refrigerate until chilled. (Can be prepared 5 hours ahead.)

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT

Steps:

• Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
• Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
• As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
• To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

MINT YOGURT

Steps:

• Mix all ingredients together in a medium bowl. Refrigerate until almost ready to serve; bring to room temperature before serving.

LAMB CHOPS WITH YOGURT-MINT SAUCE

Steps:

• Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
• Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
• Serve topped with yogurt-mint sauce.

YOGURT MINT SAUCE

Steps:

• Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.