Cure-All Summer Sip
Serves 10
Ingredients
16 lemons
4 inches fresh gingerroot
1 small bunch fresh mint
2 cups water
1 cups sugar
2 Tbsps. mild honey
5 cups cold sparkling water, still water or ginger ale
1. Prep: Zest 4 lemons. Squeeze all lemons; measure out 2 cups juice. Peel ginger; slice into coins. Pluck mint leaves from stems. Save the prettiest leaves whole. Coarsely chop the rest. Measure out cup chopped mint, loosely packed.
2. Simmer: In a medium saucepan, stir together 2 cups water, sugar, honey, lemon zest, ginger and chopped mint. Bring to a boil. Lower heat and simmer 5 minutes. Pull off heat, cover and let cool 1 hour.
3. Strain: Pour syrup through a fine sieve into a large pitcher; discard zest, ginger and mint. Stir in juice. (Syrup can be stored, covered and chilled, for several days.)
4. Serve: Fill a tall glass with ice. Add several whole mint leaves. Half fill with syrup. Top off with an equal measure of sparkling water, still water or ginger ale. Stir. Enjoy in good health.
from KCRW's good food
Shallot Bruschetta
Serves 2
Ingredients
3 tablespoons olive oil
5 large shallots or green onions, thinly sliced
4 3x5-inch slices French bread
Pepper
Freshly grated Romano cheese
Preheat broiler. Heat oil in heavy small skillet over medium heat. Add shallots and sauté until tender, stirring frequently, about 5 minutes.
Broil 1 side of bread until toasted. Spread shallot mixture on second side of bread. Sprinkle generously with pepper and cheese. Broil until beginning to brown. Serve immediately.
from cookscountry.com
Cold Cucumber Soup
Serves 6
Adding a pound of small cooked shrimp makes this soup a perfect main course for a luncheon or light summer dinner. This soup should be eaten the same day it is made.
Ingredients
4 cucumbers (about 2 1/2 pounds), peeled, halved and seeded
1 cup sour cream
1 tsp. minced fresh dill
1 1/2 tsps. sugar
1 tsp. Dijon mustard
1 clove garlic, minced
3 cups buttermilk
Table salt and ground black pepper
Cut 1 of the cucumbers into 1/4-inch cubes and reserve. Process the remaining 3 cucumbers, the sour cream, dill, sugar, mustard, and garlic in a blender (or food processor) until smooth. Transfer to a large bowl or container. Stir in the buttermilk and reserved cubed cucumber. Season with salt and pepper. Cover and refrigerate until well chilled, about 30 minutes (or up to 6 hours). Season again with salt and pepper to taste before serving.
Grilled Vegetable Salad
Serves 6
Dressing Ingredients
1/4 cup olive oil
3 cloves garlic, minced
2 tbsps. lemon juice
1 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1/2 tsp. minced fresh thyme leaves
Table salt and ground black pepper
Salad Ingredients
1 zucchini, sliced into 1/4-inch planks
1 eggplant, sliced into 1-inch rounds
2 red bell peppers, halved, seeded and pressed flat
1/2 cup olive oil
Table salt and ground black pepper
1 red onion, cut into 1/2-inch rounds
1 baguette, sliced into 1-inch rounds
1/3 cup pine nuts, toasted
1 7-ounce bag mixed salad greens (about 12 cups)
Shaved Parmesan cheese for garnish
1. For the dressing: Whisk oil, garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.
2. For the salad: Toss zucchini, eggplant, and bell peppers with 3 tablespoons oil in bowl and season with salt and pepper. Brush onion and baguette with remaining 5 tablespoons oil and season with salt and pepper. Grill vegetables and bread until charred on both sides, just 1 or 2 minutes for bread and up to 12 minutes for onions.
3. Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2 tablespoons dressing in second bowl.
4. Place 3 bread slices on each large plate. Top bread with salad, then vegetables. Drizzle with remaining dressing; garnish with Parmesan. Serve.