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Mint is an under-utilized herb by most of us and it just screams springtime, with its refreshing taste and gorgeous green color. We flavor all sorts of things with it, but mint as an herb, is used much less frequently. If you come from Mediterranean or Middle Eastern roots or grew up in the Southern US, then you’ve experienced mint. It’s great with peas, asparagus, lamb, fiddleheads and a whole heap of other things, too. Afterall where would a mojito or julep be without it? Continue reading
The Latin Lover is not fond of vinaigrettes. He doesn’t care for the sharpness of vinegar. I can’t get enough of that flavor…we’re a mixed marriage. So I came up with this version that works for both of us. It has citrus, honey, and few other little delights to warm his soul. 
Garlic confit is simple to prepare and simply delicious. You can smear the soft, creamy, sweet cloves on crackers or toasted bread for a quick hors d’oeurves or float a smeared toast on a bowl of soup. However you choose to use your garlic, you’ll be supremely glad you have these tasty morsels of lusciousness at your disposal. 
Vinaigrette is another Mother Sauce made of a simple blend of oil, vinegar, salt and pepper (usually 3 parts oil to 1 part vinegar). More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. 
Goddess Cooks 