This weekend, Ben was nice enough to plant some fresh herbs for me in a window box on our deck. After tonight’s dinner, I am very excited that one of them is mint! I used mint in both the CL recipe for Moussaka and the cucumber and tomato salad I made on the side. What originally drew me the moussaka recipe is that it was written with the intent of making two small casseroles, and freezing one. I have a busy week next week, so I figured this would be a good idea. I will admit, I have never ordered authentic moussaka in a Greek restaurant, but I love eggplant, tomato sauce, and feta, so I figured, what’s not to like? Also, we could share the entire 8×8″ dish (yes, we are piggies) for less than 500 calories each. The recipe was a little involved for a post-workout weeknight, but thankfully the final baking time did not take as long as the recipe indicated, partially because my ingredients were still hot and because I used the convection setting. We really enjoyed the flavors, you could definitely pick out the mint in the meat filling and the nutmeg in the topping. I served this with a simple salad of sliced tomatoes, cucumbers, and onions, dressed with a bit of evoo, juice of half a lemon, salt, pepper, and fresh chopped mint. It was so delicious and refreshing, and I defiitely can see that salad becoming a summer staple.