Ingredient: chopped fresh mint, divided

Thai Beef Salad

How To Prepare
Position rack in upper third of oven; preheat broiler. Rub steak all over with teriyaki and black pepper. Place on a baking sheet; broil, turning once, 14 to 16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.
Meanwhile, mix scallions, lime zest and juice, Splenda and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.
Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.

Spicy Lamb Meatballs in Tomato Sauce

How To Prepare
1
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2
Combine lamb, turkey, potato flour, egg white, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, and cumin in a large bowl. Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each. Place on the prepared baking sheet.
3
Bake the meatballs for 10 minutes. Set aside.
4
Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining 1/2 cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, and cayenne. Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce heat to low and simmer, partially covered, for 20 minutes.
5
Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.