Grape Leaves with Bulgur and Mint Recipe Ingredients1 1/2 cups whole grain quick-cooking bulgur (such as Bob& 39;s Red Mill)2 1/4 cups chopped green onions (about 14 onions)2 cups chopped plum tomatoes (about 14 ounces)3/4 cup chopped fresh dill3/4 cup chopped fresh mint1 tablespoon plus 1/4 cup fresh lemon juice55 (or more) brined grape leaves from two 7- to 8-ounce jars, drained, stems cut off if needed1/4 cup extra-virgin olive oilFresh dill sprigs (for garnish)Fresh mint sprigs (for garnish)Recipe PreparationCombine bulgur, green onions, tomatoes, chopped dill, chopped mint, 1/2 cup olive oil, 1 tablespoon lemon juice, cumin, 11/4 teaspoons salt, and 1 teaspoon freshly ground black pepper in large bowl; toss.
Roasted Squash with Mint and Toasted Pumpkin Seeds Recipe Ingredients2 medium acorn or butternut squash or small sugar pumpkins (about 3 lb. total)4 tablespoons olive oil, dividedKosher salt and freshly ground black pepper¼ cup shelled pumpkin seeds (pepitas)1 tablespoon aged balsamic vinegar¼ cup fresh mint leaves, tornRecipe PreparationPreheat oven to 425°.
Close Menu IconSubscribe to our newsletterIngredients6 oranges6 tablespoons sugar12 tablespoons Grand Marnier1Crystallized ginger; sliveredGreek yogurt or sweetened sour creamCookiesRecipe PreparationPeel oranges, then cut horizontally into slices. Sprinkle each sliced orange with 1 tablespoon sugar, 2 tablespoons Grand Marnier, and slivered crystallized ginger.
Brussels Sprouts With Pistachios Recipe These roasted whole brussels sprouts get so crispy on the outside you’ll worry they’re burnt (they’re not!). Inside though, they’re perfectly, deliciously mushy—which, according to us, isn’t a bad thing. Of course, it gets even better when you coat them in a date molasses–brown butter glaze.