Another common name for orange mint (Mentha aquatica) is eau de cologne mint (blue balsam and bergamot are others). Aroma interpretation is very subjective. Sometimes a mint may not smell like its namesake to you until somebody else tells you what it is called or supposed to smell like. The power of suggestion at work! Some of the mint aromas have nothing in their oil that is in the flavor they are named for. For example, "Chocolate" mint has no chemicals in it its oil in common with chocolate. As for the flavors of mints, for me, the taste and smell don't always go hand in hand. There are lots of mint scents and subtleties between different varieties so there isn't really a single "mint" flavor or scent. However, I notice a common "note" in most mints' aroma. What most people mean by "mint" flavor is spearmint (M.spicata) or sometimes peppermint (M xpiperita)-the two most commonly used to flavor foods. Lime mint is another type of M. aquatica. It has a bit more of a clean "citrus" note to its aroma. Interestingly, lemon mint is not a type of Mentha at all, but a species of Monarda (bee balm). Have fun trying them ALL! F. DeBaggio

Linda, I made Pesto Appetizer Square and it was really really good. I halved the recipe and baked in a square pyrex dish. The batter is very thick, so you have to spread it. Pesto Appetizer Squares 4 cups Original Bisquick® mix 1 cup milk 2 eggs 1/3 cup pesto Marinara sauce 1. Heat oven to 375ºF. Grease rectangular pan, 13x9x2 inches. 2. Stir together all ingredients except marinara sauce. Spread in pan. 3. Bake 25 to 30 minutes OR LESS or until lightly brown. Cool slightly; cut into 2-inch squares. Serve warm with marinara sauce for dipping.

Based off this recipe and modified for maximum efficiency: http://www.seriouseats.com/recipes/2012/06/miso-glazed-salmon-in-the-toaster-oven-recipe.html Miso salmon take a 1/4 or 1/3 cup measure and put one scoop of sugar in a gallon ziplock bag. Use the same measure to measure miso, then an equal amount of white wine and add to the bag (order is important to avoid dirtying more than one cup measure). Add a good slug of olive oil and a good slug of soy sauce. Seal the bag and mush it around until the miso and the sugar dissolve. Add salmon to bag. I use the frozen wild filets from Costco, no need to thaw or remove the skin. Marinate in fridge until the filets are thawed (I do this in the am or night before, either works. If not using frozen filets probably only needs to marinate 30 min or so) Line a cookie sheet with aluminum foil, let the excess marinade drip off and put salmon under the broiler til done (about 4-5 minutes). Serve with rice and steamed broccoli or asparagus.

I'm not so crazy about the winter hot house baby salad mixes. No flavor, just pretty. Seems the dressing is the carrier of flavor. Baby arugula at least has some 'meat' to it like some spinach varieties. I do like the idea of fig, proscuitto, parm. And a toasted nut. Not sure the rest of your menu but that would compliment just about anything. I make a ginger/sesame dressing for salad but it does not go well with some main courses following. As an app away from the table an hour before sitting is fine. Like a spring roll... A sit down salad i think should be considerate of the following meal. I've been making a warm salad of escarole, shallot, leek, celeriac, golden beet slivers...and just a bit of fresh lemon. Then anything i have in the crisper and pepitas or toasted pecans. It has been hit since before Thanksgiving. (when i added shredded brussels). Sometimes quick broiled slices of goat cheese. -pressed into some seasoned olive oil panko, seasoned side up...I have a bag of dried dates that i need to use. Might do well softened for a warm dressing with a chopped slice of bacon or procuitto pan seared with a shallot. I always have olives and feta... Boston lettuce is a nice winter salad cup or torn. Come cold February-March i often put Boston on my list. Nice and buttery. It seems to like, and stand up, to a semi-warm dressing. Just my experience years past when i loved and over-did the sesame/ginger dressing...now used often with a nut/sesame chicken crust or Asian dumplings...or a miso seared beef soup/broth. DH is chopping right now for a warm escarole salad and a French green lentil salad to top it...the main meal is a brothy tomato based soup with fridge crisper drawer 'kitchen sink' soup. Freezer finds like corn and roasted tomatoes from the garden.