LEMON-MINT SLUSHIE
In blender, puree 1½ cups cold lemonade (homemade or store-bought), ¼ cup mint and 2 cups ice cubes until ice is crushed and mixture is combined. Serve immediately. For a cocktail, add 2 Tbsp (1 oz) gin along with lemonade.
GREEN PEA COUSCOUS
Cook ¾ cup couscous per pkg. directions. Using vegetable peeler, remove 3 strips zest from 1 orange and thinly slice. Fluff couscous, then toss with zest, 1 cup frozen peas (thawed), ¾ cup each mint and parsley leaves, 1 Tbsp olive oil, ½ tsp salt and ¼ tsp pepper.
MINT & WALNUT PESTO
Dunk ¾ cup each parsley and mint in boiling water 3 sec.; rinse in cold water and squeeze dry. In blender, chop 2 Tbsp walnuts and 1 small clove garlic with 3…
