Mint Chocolate Cheesecake Popsicles

Ingredients:

1 (8 ounce) package cream cheese, softened
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure peppermint extract
1 (8 ounce) tub frozen whipped topping, thawed
12 Andes Creme de Menthe Cookies, finely chopped (see note below)

Magic Shell, optional

Directions:

1. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in the extracts and mix until well combined, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until until it is fully incorporated into the cream cheese mixture. Fold in mint chocolate cookies.

2. Spoon the filling into a pastry bag or large zip top bag. Snip enough of the end off the bag to allow you pipe the mixture into your popsicle molds. Once your molds are full, gently tap the popsicle mold base on the countertop to help release any air pockets. Freeze according the manufacturers directions.

3. If desired, garnish each popsicle with Magic Shell and chopped cookies.

Tip: If you have an issue releasing your popsicles from the molds, run a little warm water along the sides of the molds, this will usually cause them to release with ease.

Notes:

- If you cannot find the Andes Creme de Menthe Cookies, feel free to substitute Mint Oreos.
- I have not attempted this recipe with a substitute for the frozen whipped topping (Cool Whip).
- Due to the soft texture of this recipe, it is not recommended for use in a Zoku Quick Pop Maker.

Black Lentil & Chickpea Salad With Mint Lemon Dressing

Yield: Serves 8

Prep Time: 15 mins

Cook Time: 20 mins

A healthy combination of fresh vegetables, black lentils, and chickpeas create a delicious hearty salad.

Ingredients:

2 Cups Beluga Lentils, Rinsed & Picked Over
2 Stalks Celery, Finely Chopped
6 Green Onions (Scallions) Chopped
1 (14 ounce) Can Chickpeas
6 Large, Ripe Plum Tomatoes, Chopped
1/2 Cup Coarsely Chopped Fresh Parsley
1/4 Cup Pitted Kalamata Olives, Chopped
Dressing:
Juice from 1 1/2 Large Lemons
Zest From 1 Lemon
3 Tablespoons Fresh Mint
1/2 Cup Extra Virgin Olive Oil
Salt & Pepper

Directions:

Cook the lentils until "al dente" in boiling water, about 20 minutes.
Drain lentils and bring to room temperature.
Use a blender or hand wand to puree the dressing ingredients.
Add the lentils and other ingredients into a large bowl, then pour on the dressing and toss to mix.
Let salad rest at room temperature for 30 minutes, mix again, then serve.

Rice Mint Balls with Pistachios and Shrimps

Ingredients for 4 servings: 200 grs. of rice (I use Bahia), 350 grs. of shrimps, a garlic clove, 30 grs. of pistachios, 6 fresh mint leaves, olive oil, black ground pepper and salt.

• Get some water boiling and add some salt to it, when it starts boiling pour the rice in and cook for 20 minutes or what your package says, strain and let it cool.
• Pour some olive oil in a sauce pan and saute the shrimps, add some salt and a chopped garlic, have for 2 minutes, no more. Reserve. When cold, peel and cut in small pieces.
• Smash the pistachios and mint leaves in a mortar.
• In a big bowl put the rice, the shrimps and the pistachios and mint. Mix all ingredients and with your hands wet, make little balls and place in a recipient.
• Once the balls are done, place in the fridge for at least two hours.
• Serve with a sauce of your choice... Mint pesto? Soy sauce?

You can also make the dish changing the pistachios for peanuts or toasted almonds and the mint could be replaced by parsley too. Let's be creative!