- - - - - - - - - - Summer 2018 - - - - - - - - - -
Staying cool this during these hot summer months can be made easier with the help of these cool—and delicious—recipes.
Homemade Fruit Popsicles
From Jessica Gavin
2/3 c. lemon juice, plus zest from lemons
2 ½ c. vanilla Greek yogurt
2 ½ c. blackberries
2 ½ c. mixed-berry Greek yogurt
1. In a medium-sized bowl, whisk together lemon juice, zest, and vanilla yogurt, and set aside.
2. Purèe blackberries and mixed berry yogurt, and set aside.
3. Layer the popsicles as follows: 1 tbsp. lemon, 1 tbsp. blackberry, repeat. Swirl layers if desired.
4. Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.
Find recipes for other flavors, including Orange Mango Coconut and Minty Watermelon, here.
White Sangria with Mango and Berries
From Lisa Bryan
1 mango, peeled and diced
½ orange, thinly sliced
5-6 strawberries, sliced
½ c. raspberries
1/3 c. Cointreau, Grand Marnier, or other orange-flavored liquor
1 bottle white wine
Fresh mint leaves, for garnish
1. Add all the ingredients to a pitcher and refrigerate for at least
2. To serve, stir the ingredients in the pitcher, then pour over a glass of ice. Garnish with fresh mint.
Note: You can store the sangria for up to two days in the fridge.
Chili Mango Zesty Quinoa Salad
From Jar of Lemons
½ c. quinoa, dry
2 c. spinach, chopped
½ c. black beans, canned
¼ c. corn, canned
10 grape tomatoes
½ tsp chili powder
¼ tsp cayenne
1. Cook the quinoa according to package directions.
2. While the quinoa is cooking, chop the spinach, slice the tomatoes, and cut the mango and avocado.
3. Once the quinoa has finished cooking, mix all of the ingredients together in a bowl except for the mango, chili powder, cayenne, and avocado.
4. Top each salad with slices of avocado and mango, sprinkled with chili powder and cayenne.
5. Serve and enjoy!