Mint

This is a great nonalcoholic mojito—a flavorful twist on the sugarcane and rum drink of old Havana.

Fresh and colorful, this vegetarian entrée is an ideal bring-along for a potluck supper. Quinoa, a delicate grain with a texture similar to that of couscous, cooks up in just 15 minutes. A complete protein, it's also nutritious. Look for it at supermarkets and natural foods stores. Smoked paprika can be found in the spice section of the supermarket.

Halloumi, a firm, mild cheese from Cyprus, is sold at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.

Fresh mint and lime juice add a bright finish to this drink.

The combination of daikon radish, rice vinegar, and sesame oil gives this slaw an Asian flavor.

Trust us, this combination is super-clean and green, refreshing and yummy. The alkalinizing fresh pineapple pairs beautifully with the spice of the arugula/rocket. And macadamia nuts are a high-energy food that adds a crunchy rich texture and a healthy dose of protein and fiber (we don't mind at all if they do not fully incorporate) as well as monounsaturated fatty acids—or "good" fat—that significantly reduce blood serum cholesterol levels. Think of this smoothie as a cleansing, satisfying meal replacement. Get to know chia seeds. These miraculous little seeds are a form of easily digestible protein that is full of minerals, vitamins, and soluble fiber. Rich in omega fatty acids, and similar to flaxseed, chia seeds have the significant advantage of being more stable.

Kathy Casey is one of Seattle's most talented chefs, and this cucumber sake-tini was inspired by her specialty drink, the Katana. We warn you that this martini is absolutely lethal, because the cooling cucumber masks the potency of the gin. The sake adds a little "je ne sais quoi" and the mint heightens the overall floral bouquet. The result is a drink that it is soooooooooo sippable that it's hard to stop. Due to popular demand, we often serve this at our Southern supper club.

Sweet crabmeat and sweet peas make a great match in this springlike risotto.

This festive bubbly white sangria comes with a snack: Each glass is filled with sweet, fresh fruit. The recipe calls for Licor43, a Spanish liqueur that's flavored with vanilla.

This is a lovely dish to serve with grilled pita bread, either alongside a couple of other mezze, while you have a drink before supper, or as an appetizer in its own right, or as a light lunch with a good salad on the side. In the summer, please use fresh peas; at all other times of year the wondrous frozen pea will do. You can make this dish in advance, put it in the fridge, and bring it back to room temperature when you want it.

In this pretty soup, sweet fresh peas are enhanced with a bit of mint.

When I was growing up, my mom would cut up fresh fruit and arrange it on a plate with a shot glass full of toothpicks. She would also toss fresh fruit with some orange or lime juice and sugar. Taking inspiration from her, I came up with my own version: lime, lemon, a little maple syrup, and an herb syrup with rosemary or mint.
Cut your fruit into chunks rather than into small pieces; I find that small pieces of fruit get mealy and mushy. Make the salad the morning you're going to serve it, but if you're determined to make it the night before, cut up the fruit, store it in separate containers, and then toss it together in the morning. Use whatever fruit you'd like (bananas, apples, berries—the possibilities are endless), but unless you're using the ripest, sweetest seasonal fruit, add a little sugar.

Half a can of chickpeas left over from the Moroccan–Style Lamb and Carrots gets new life in this raita flavored with toasted cumin and fresh mint. Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.

Dried crushed red pepper adds heat to the glazed carrots.

The Original: Breaded, fried eggplant with a thick oregano-flavored tomato sauce. Our Version: Broiled slices of eggplant wrapped around a mint-and chard-flecked ricotta filling.

Pineapple helps give this Asian salad a perfect balance of hot, salty, tangy, and sweet.

There's something about salty-sweet treats that we find irresistible (and we know we're not alone). Here, as the dates bake they get deliciously sweet and caramely. And the salty part? That comes from the crispy pancetta-and the warm cheese.