990 mist recipes

Lebanese bulgur wheat salad with marinated chicken, fresh herbs, and crisp vegetables. This protein-packed tabbouleh makes a hearty, healthy main dish bursting with lemon, mint, and garlic.

Georgian cheese pastries (khachapuri-style) with a three-cheese filling of Muenster, cheddar, and Parmesan with fresh mint, chives, and parsley in a buttery homemade pastry shell.

Fusilli alla Sorrentina with canned tuna, fresh tomatoes, black olives, white wine, garlic, and fresh mint. A quick Southern Italian pantry pasta.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Dairy-free pasta cheese sauce uses nutritional yeast, tahini, white miso, and soy milk to mimic the savory richness of a traditional cheese sauce. Vegan, ready in 25 minutes.

A vegetarian "kibbeh" with lentils in place of the meat.

Favourite Tabouli Bread with Olives and Apricots recipe

This authentic Pastel de Tres Leches soaks a fluffy sponge cake in a rich trio of milks until every forkful melts on your tongue. Crowned with billowy meringue and fresh berries, it's the showstopper your next fiesta needs.

Grilled lamb burgers with bulgur wheat, fresh mint, allspice, and red wine. Mediterranean-style patties served in pita bread with cucumber and yogurt.

Favourite Shamrock Chocolate Cream Cheese Pie recipe

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

Avocados, pomegranate and grapes in a slightly sweet vinaigrette. Healthy and sophisticated bursting with textures and flavors.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Green-and-white peppermint pinwheel cookies, sliced from a swirled frozen log. A classic Christmas icebox cookie with spiraled layers of vanilla and mint dough.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.