End the summer with one of our favorite refreshing drinks — this delicious lemonade is sure to cool you off! Spike it up with vodka!
Yield: 8 portions
What you'll need:
Strawberries: 1 lb, remove stems, wash
Raspberries: 1 pint, wash
Simple Syrup: 1 pint, 1 part sugar, 1 part water, boil, strain, cool
Water: 1 qt
Lemons: 5, juiced
Mint: 8 sprigs
Ice: as needed
What to do: In a small pot, add strawberries and raspberries, cook on medium heat until you have cooked the water out (will be about 2/3 the size you started with). In a blender add the berries and simple syrup. Blend into a smooth purée. Place in a refrigerator to cool down quickly. Once cool, stir in water and lemon juice. Lastly, pour into a glass of ice and garnish with mint springs.
jicama & apple slaw salad
Enjoy these in season vegetables and impress your friends with this healthy salad! Add grilled chicken to make it a meal!
What you'll need (for the vinaigrette)
Garlic: 2 cloves, peeled and minced
Shallots: 1, peeled and minced
Cilantro: 1/2 bunch, chopped
Canola Oil: 3/4 cup
Limes: 5, juiced
Kosher Salt: to taste
What you'll need (for the slaw)
Jicama: 1, peeled, julienne
Red Bell Pepper: 1, stem, seeds, membrane removed, julienne
Yellow Bell Pepper: 1, stem, seeds, membrane removed, julienne
Green Bell Pepper: 1, stem, seeds, membrane removed, julienne
Apple: 1, cored, julienne
Green Cabbage: 1/2 head, ribs removed, chiffonade
Red Cabbage: 1/2 head, ribs removed, chiffonade
Corn Tortillas: 5, thin julienne, deep fried, seasoned
Queso Cotija: 4-oz, grated
What to do: In a large bowl, mix the dressing ingredients together. In another large bowl, mix the slaw ingredients together. Right before serving, toss slaw in the vinaigrette.