Here’s this week’s collaboration with Julie:
Honey mint glazed chicken…or chook, as Jules calls it! If you’d like the recipe, here ’tis!
I can see making this dish often during the summer…I have a profusion of mint and it can’t ALL go into mohitos, now can it? you can also chop up the cooked and cooled chicken and put it in a tortilla with all the fixin’s. I also made a minted pea soup recently, which can be served chilled or heated and is delish! You can see that recipe here. If anyone has any other recipes that use mint, I’d love to hear them!