Cool off with mint

A classic drink for summer.

MINT JULEP

Put one teaspoon of granulated sugar in a tall glass.

Cover with just enough water to dissolve it and add a sprig of mint.

Fill the glass with cracked ice.

Add Bourbon to within one-half inch of the top.

Stir until the glass is thoroughly frosted.

—The Ultimate Herb Book, by Anthony Atha

Recipes for Herbs

I will continue to post some great recipes that get even better with homegrown herbs.

MEXICAN PIZZA

A fresh and easy dinner or appetizer for carefree summer days.

Yield: 8 slices

1 10-inch uncooked pizza shell (commercial or homemade)

1 tablespoon virgin olive oil

1 medium onion, sliced

3 large garlic cloves, pressed

1 1/4 cups grated Monterey Jack cheese

3-4 ripe tomatoes, sliced

black pepper to taste

3-4 tablespoons finely chopped cilantro

1/3 teaspoon cumin seeds

1-6 teaspoons of minced jalapeno peppers (to taste)

1. Preheat oven to 400 degrees.

2. Heat skillet, add olive oil. Add onions and 2 cloves of pressed garlic and saute over low-medium heat until soft and translucent—about 10 minutes.

3. Place pizza shell on baking sheet. Grate cheese and place over crust—keeping 1/2 cup for the top.

Spread onions and jalapeno peppers (optional) over cheese. Place sliced tomatoes on top. Sprinkle on freshly ground black pepper. Mix the chopped cilantro with remaining pressed garlic and sprinkle over pizza. Add cumin seeds and top off with remaining cheese.

4. Bake for approximately 20 minutes or until cheese is bubbly and crust is light brown.

5. Cut into 8 slices and serve.

—Rosalind Creasy, The Edible Garden