The Fourth of July holiday is almost here, and to honor it,
I’m giving away a gift bag of Dove Chocolates and other goodies. The idea came
to me* on my recent visit to the Dove chocolate Factory. I had been invited
down there to learn all about their
chocolate Promises, and how they were adding mint to them. They were quite excited about it, and I could see why.
I love mint (who doesn’t?) and I add it to many dishes. I
put it in a so many dishes, including the following
- A scrumptious summer beet salad that’s a good side with
anything from grilled meat to fresh fish.
- A savory pasta sauce where the mint offsets the sharp edge
of browned garlic.
- A sophisticated Linguini alle Vongole that’s brightened up
by the mint.
- Debbie Koenig’s kid-pleasing “Baked Macaroni with Ricotta,
Spinach, and Mint,” from her book, “Parents Need to Eat Too.”
- A zucchini and ricotta pasta where mint went from a
substitute role to shining star.
- A Vietnamese chicken salad, where it pairs up with lime and
ginger and cabbage.
Send me an email or leave a comment with some of the ways
you use mint, and I’ll pick the most interesting one and send you a care
package with Dove Mint & Dark Chocolate Swirl Promises, those bite-sized
bits of chocolate pleasure, and other things—gum, soap, lip balm, candles—that
are made better by mint.
*Note: I’m doing this to be patriotic, and what is more American than
making a dollar? For it’s not just out of the goodness of my heart that I’m
showering you with chocolate. I’ve been paid by the Dove Chocolate folks to help
promote their new product.
I don’t have any interesting ways that I use mint. But I would sure love a care package. Maybe I’ll melt down the chocolate and make me a mint julip 🙂
I’ve saved your recipe for Baked Macaroni with Ricotta, Spinach, and Mint, adapted from “Parents Need to Eat Too.”
Personally, most my mint goes into mojitos, but I try to buy it only for nobler causes, like Jamie Oliver’s mushy peas (http://www.spilledmilkpodcast.com/2010/05/06/mushy-peas-recipe-from-episode-11/); or Middle Eastern Couscous Salad with Feta and Mint (http://www.vegetariantimes.com/recipe/middle-eastern-couscous-salad-with-feta-and-mint/).
I’ve also bookmarked Gena’s Mint Chip Banana Soft Serve (http://food52.com/blog/4308-one-ingredient-ice-cream-2-0-flavors-for-every-season) to try this summer!
My husband and I love making a dark chocolate mint chilli. I realize how disgusting it sounds but the chocolate makes it rich and the mint leaves a refreshing taste in your mouth.
I also love making smores with mint chocolate so these dove chocolates would be ideal.
Mint and pea pasta! Mint lemonade or tea 🙂
Most recently in the great lamb kofta (meatballs) from “Jerusalem” with tahini & yogurt sauce (and lots of other stuff too).
If I win, just please don’t send me chocolate & mint, I think I’m one of the few people in the universe that don’t like those flavors together. Everything else is great! I’ll say that you did if necessary.
I love mint! I make mint chocolate cream pies, mint tea, we make this great strawberry mint cream cheese dip, so wonderful. I also use mint is savory dishes especially asian dishes. Thanks for the chance to win!
I love mint…especially fresh mint that i grow. i use it in mojitos and driy it for mint tea all year…also it is a fabulous natural mosquito repellent.We have mint surrounding our deck and love the scent and the fact that we don’t get bit!