Monday, June 15, 2015

Summertime Living

Easy entertaining ideas
Berry Quinoa Salad
Cook's notes: A healthy salad that can be enjoyed any time of the day. The recipe comes from twopeasandapod  and serves 6
If you can't find red quinoa, use regular quinoa. Cook the quinoa according to package instructions. The quinoa can be made in advance. Make sure it is cool before making the salad. The salad is best the day it is made.

Citrus Honey Dressing:
  • 1 tsp. orange zest
  • 4 TB. fresh orange juice
  • 2 TB.fresh lemon juice
  • 1 TB. fresh lime juice
  • 1 TB. honey
  • 1 tsp.finely chopped mint
  • 1 tsp. finely chopped basil
For the Salad:
  • 2 cups cooked red quinoa
  • 1-1/2 cups strawberries, cut in half
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup roughly chopped Blue Diamond Honey Roasted Cinnamon Almonds
  • 1 TB. finely chopped mint
  • 1 TB. finely chopped basil
  • First, make the dressing. In a small bowl or jar, whisk together the orange zest, orange juice, lemon juice, lime juice, honey, mint, and basil. Set aside.
  • In a large bowl, combine cooked quinoa, strawberries, raspberries, blackberries, blueberries, almonds, mint, and basil. Gently stir. Drizzle citrus honey dressing over the salad and gently stir again. Serve.
Lemon-lime Mini Tarts 
Cook’s notes: Add these tiny tarts to your 4th of July buffet table. They're easy to make thanks to purchased phyllo shells and the homemade lemon-lime curd and raspberry filling. Totally divine and makes 45. Recipe from

  • 3 eggs 
  • 3/4 cup sugar 
  • 1 tsp. each  lemon and lime zest
  • 1/4 cup fresh lime juice 
  • 1/4 cup fresh lemon juice 
  • 3 packages (2.1 ounces each) prepared phyllo cups (45 cups total) 
  • 1-1/2 cups fresh raspberries (45 total) 
  • Toasted flake coconut for garnish, optional 
  • In a heavy-bottom small saucepan whisk eggs, sugar, lime and lemon zest and both juices. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 10 minutes (mixture should register 160 F on instant-read thermometer). 
  • Cool curd in a bowl. Cover surface with plastic wrap; refrigerate 2 hours or until chilled. Can be made a day ahead. 
  • To serve, spoon 1-1/2 teaspoons curd into each phyllo cup; top with a raspberry and a pinch of coconut. Serve immediately or refrigerate up to 4 hours. 
If you’re looking for a way to cool down this 4th of July, try kicking back with a Margarita   Both strawberry and lime margaritas make a statement, and the addition of frozen blueberries adds a festive kick.
For this this drink pour half on one side of your glass and half on the other. Swirl and top with blueberries and a lime wedge and you’re ready to watch the fireworks. Recipe from babbles makes 3-4 Margaritas 

Red, White and Blue Margaritas
  • 1 cup ice
  • 1/2 cup fresh or frozen strawberries
  • 3 oz. tequila
  • 2 oz. lime juice
  • 1 oz. Triple Sec or Cointreau
  • 1/2 oz. simple syrup
  • 1 cup ice
  • 3 oz. tequila
  • 2 oz. lime juice
  • 1 oz. Triple Sec or Cointreau
  • In a blender, blend together strawberry ingredients and place in freezer while blending all original ingredients. Pour half of the strawberry mixture into a glass and follow with half the original mix. 
  • Gently swirl with a straw or spoon. 
  • Top with frozen blueberries and a lime wedge.

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