283 mist recipes

A tasty drink made with pineapple juice, lemon balm and a bit of mint.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Creamy vegetarian sandwich spread made from fresh carrot juice and pulp blended with tahini. Savory, protein-rich filling with miso, garlic, and sesame in 5 minutes.

Hamburger cookies made with vanilla wafers as buns, chocolate mint cookies as patties, green-tinted coconut as lettuce, and sesame seed tops. A fun no-bake kids' treat.

Saffron-laced pastina salad with pine nuts, currants, fresh mint, and orange blossom water. A fragrant Middle Eastern-inspired room temperature pasta side dish with turmeric and cumin.

Toasted cumin and garlic stirred into cool yogurt with fresh tomatoes, green onions, and chopped mint. This chilled Indian-style raita is the condiment that tames spicy curries and livens up grilled meats.

A vibrant and delicious salad made with dried figs, fresh pineapple and mandarin oranges.

A vibrant Persian beet and yogurt dip with golden butter-fried onions and crushed garlic. Earthy, tangy, and stunning in color, Borani-ye Choghandar is a beautiful addition to any mezze spread.

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

French scrambled eggs with slow-cooked leeks, cream cheese, and fresh mint stirred into soft, silky curds. A refined twist on classic breakfast eggs.

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad recipe

Greek-style chicken gyros pizza on a crisp crust with minted sour cream sauce, Monterey Jack, Roma tomatoes, cucumber, and crumbled feta. A bright, Mediterranean spin on pizza night.

Salmon tacos built on canned salmon, Greek yogurt-cucumber-mint sauce, and crisp shells. A fast, omega-packed weeknight dinner with the freshness of tzatziki-style topping.

A refreshing blended melon drink with fresh mint, lime juice, and ice. Use cantaloupe, honeydew, or crenshaw melon. Ten minutes, no sugar added, naturally sweet and hydrating.

Unique vegan rye bread pudding with apples, caraway seeds, and tahini-miso sauce that soaks for hours then bakes into comforting dairy-free dessert.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.