10-12 medium lemons
2 cups sugar
4 cups cold-brewed tea

Bring lemons to room temperature.
Roll lemons against counter to soften rinds.
Halve and juice the lemons.
Pour juice in a covered container and refrigerate.
Cut lemon rinds into 1-inch chunks.
Toss with sugar in a non-reactive mixing bowl, cover tightly with plastic wrap.
Let stand at room temperature, stirring  once every 45 minutes, until sugar is completely dissolved, approximately 3 hours.
Add 1 cup of reserved lemon juice to the rind mixture.
Stir well, then strain through a non-reactive strainer or piece of cheesecloth into a glass container.
The lemonade mixture can be refrigerated for up to 1 week.
To serve, pour concentrated lemonade and cold-brewed tea into a pitcher, stir.
Serve in glasses filled with ice.

Serves 6

Note: Left over fresh lemon juice can be reserved for another use.

mocha shake


Ice Coffee Latte
, use 1/3 cup coffee concentrate
2 scoops of ice cream, your choice
1 cup almond milk
1/4 cup almond butter
2 large chocolate chip cookies
1/4 cup chocolate syrup, optional

In a blender add 1/3 cup cold brew coffee (Ice Coffee Latte), ice cream, almond milk, almond butter, chocolate chip cookies, chocolate syrup, if using.
Blend until smooth.
Serve in tall beverage container.

Serves 1
Note: Inspired by a menu item from Coffee Republic

Tomato-salsa-one-more-try

 

 

 

 

4 large fresh tomatoes, seeded and finely chopped
2 jalapeño peppers, seeded and finely chopped
2 tablespoons cilantro, finely chopped
1 small red onion, finely chopped
1 garlic clove, minced
1 teaspoon fresh lemon or lime juice
1 teaspoon salt
Pinch of freshly ground black pepper

Combine all the ingredients in a medium bowl and mix well.
Taste for seasoning.
Cover salsa and refrigerate.

Note: Roma tomatoes are a good choice as they are more “meaty” with less juice.

kale-hummus-flatbreads

 

 

 

2 tablespoons olive oil
1 small red onion (peeled, finely diced)
1 bag chopped kale (8 ounces, about 6 cups)
1/4 cup vegetable stock
1 tablespoons red wine vinegar
1 teaspoon red chili flakes
Kosher salt and freshly ground black pepper, to taste

Hummus

6 pocketless pita breads
2 tablespoons olive oil

In a large sauté pan, add olive oil and heat over high heat.
Add red onion and cook until almost tender, about 4 minutes.
Add kale and allow to cook until slightly wilted, about 3 minutes.
Add vegetable stock, vinegar and chili flakes and allow to cook until wilted, about 4-5 minutes. Season with salt and pepper.
.
Preheat grill or grill pan to medium heat.
Brush pita on both sides with olive oil and place on grill.
Allow to cook until charred and warmed through, about 2 minutes per side.
Remove pitas to a plate or platter, spread hummus on top of each pita and top with kale.

Note: Can use your favorite flavor of store-bought hummus for these flatbreads.

Inspired by a recipe from  ABC’s The Chew

IMG_0477
16 ounce jar with lid
small salad/pickling cucumbers, approximately 7
1 tablespoon kosher salt
2 teaspoons pickling spices
3 garlic cloves, unpeeled, optional
1 sprig fresh dill
filtered water

Scrub the cucumbers.
Pack them vertically in the jar.
Add salt, pickling spices, garlic cloves (if using).
Add water to fully cover the cucumbers.
Place dill on top of water.
Cover with tight-fitting lid (some liquid may escape during fermenting).
Place outside on a table, if possible, or inside near a sunny window for 1-2 days, depending on the air temperature (speeds up fermentation process).
Place jar in the refrigerator.
New dills after 3 days, half sours in about a week and a half, and full sours after three weeks.

Note: Deli pickles at a fraction of the price!

IMG_0474
2 (15 oz.) cans of pitted sour cherries, with their juice
1 cup tart cherry juice
1⁄2 tsp. kosher salt
1 stick cinnamon
1 slice (1⁄2″-thick) lemon
1 cup vegan sour cream

Add cherries, with their juice, and tart cherry juice to a 4-quart saucepan.
Add salt, cinnamon stick, and lemon.
Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.
In a small bowl, whisk together vegan sour cream and 1⁄4 cup of hot cherry liquid from pan.
Remove pan from heat; stir in sour cream mixture.
Chill the soup.
Before serving, remove lemon slice and cinnamon stick.

Serves 4 – 6

eggplan tacos

 

 

 

 

Eggplant, sliced into 1/2 inch rounds, dried in paper toweling
Olive oil
Salt
Filling choices:
Sun-dried tomatoes, julienned
Sliced mushrooms, sauteed
Sliced olives
Jalapeno peppers, slice and sauteed
Basil leaves

Preheat oven to 400°

Fit a baking sheet with parchment paper and brush with olive oil.
Place eggplant rounds on baking sheet, brush with olive oil and sprinkle with salt.
Roast for approximately 8 minutes on each side, or until golden.
Remove eggplant rounds from pan and place on a platter.
Add your choice of fillings and fold like a mini taco.

Serves 4