Cooking With Mint, Because Where the Fuck is Spring?

By Betchy Crocker

Another day, another slew of Facebook posts about how fucking cold it is and people complaining about it. Luckily, you can at least pretend it's warm by cooking with lots of spices and summer flavors, like mint.

You might be all "wtf, why would I cook with mint?" and I'm here to tell you why. For one, the Greeks use it in pretty much anything they make because it adds a kind of herby coolness to dishes while elevating whatever other flavors are present. Secondly, it's a nice break from typical herbs like basil or cilantro.

On that note, instead of those two sad old drug pusher herbs, you can try adding mint instead of basil or cilantro to your bruschetta, salsa, or even tomato sauce (like that marinara recipe you definitely have in your possession).

To remind you that summer is coming and so is fucking bikini season, here's a recipe for feta, mint, and watermelon salad with arugula that SHOULD keep you satisfied until everything thaws out.


  • 3/4 cup fresh watermelon, cubed
  • 1 cup fresh baby arugula
  • 1/2 cup fresh mint leaves, whole
  • 1/4 cup feta cheese - get the block and crumble it yourself

For the dressing:

  • 1 tbsp orange juice
  • 2 tbsps lemon juice
  • 1/2 shallot, diced
  • 1 tbsp honey
  • 1/4 cup extra virgin olive oil
  • Kosher salt
  • Fresh cracked black pepper

In a small bowl, combine the ingredients for the dressing, whisking until incorporated. Add the salt and pepper to taste. In a large separate bowl, combine the watermelon, arugula, mint, and feta. Drizzle over the salad and eat morning, noon, and night.

I mean, this is refreshing as fuck and may even let you get away with eating a piece of bread alongside. Maybe.




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