Blueberry Lemonade Soda

Blueberries are in full swing! I decided to a little easy and light this time around since the last few posts have been kind of complex. Sometimes these delicious berries get a little "sad" looking and not appealing at all, but they are still quite tasty. So here's a recipe you can utilize to get rid of all those wilted looking blueberries.

Besides cooking all the time, I do like venturing into beverages once in a while; and I'd like to talk today about making your own soda. Most soda's you get in the store contain a little less than 10 tsp of sugar per 12oz - that's a lot! I'm not a soda drinker by any measure; I used to be though. I've discovered if you go heavier on the flavor and use fresh ingredients, you don't have to have as much sugar. This recipe cuts sugar in half and uses raw sugar instead of the manufactured/processed white sugar.

As I was able to reflect removing soda from my life, I realized that I drink a lot of seltzer water and club soda because, lets face it - who doesn't like the fizzy bubbles? So, I've been experimenting with different carbonated beverages, or sodas if you will.

The idea of soda is pretty simple to adapt and simplify. It;s really just some kind of simple syrup (I find citrus to be the best thing here) and club soda. However, I like using the flavored seltzer waters for a little extra something-something.

You can add more lemons into this recipe for an extra zip, or even substitute with any single citrus or combination of citrus.

Anyway


Simple Syrup (Lemon)

Ingredients: 

2 cups sugar (raw preferably)
2 cups water
6 lemons (zest and juice)

Directions: 

1. Zest and juice lemons and put into a pot
2. Add sugar and water
3. Bring to a simmer then let cool
4. Store in refrigeration 

Cool. Now we are ready to make some awesome soda! The method that I'm using here is called muddling but, if you don't like a garnish in your drink. Add a pint of blueberries to the previous recipe to make it a cohesive syrup. Simmer for 15 minutes, and strain.



Blueberry Lemonade Soda

Ingredients: 

3 Tablespoons simple syrup (lemon)
15 Blueberries
12 oz Club soda
16 oz glass
1/2" of crushed ice in the bottom of the glass
Ice cubes

Directions:

1. Put berries and crushed ice in bottom of glass
2. If you have a muddler, I suggest you use the back end of a wooden spoon (as shown below)
   
3. Crush the berries until there are no more whole berries left. 
4. Add ice and fill to the top
5. Add simple syrup
6. Top off with club soda 

Stawberry Lemonade Greek Yogurt Parfait

It occurred to me the other day that I’ve not posted anything sweet really on this blog so far. So, I figured we’re pretty much ready for something sweet right? Cool. Let’s do that!

Its strawberry season and I simply can’t get enough of those juicy berries! During the last heat-wave, I decide that no matter what the date was - summer was here for the week. When life throws you lemons, make lemonade; I added strawberries!

Here’s a dish I’m calling a “Strawberry-Lemonade Greek Yogurt Parfait” It’s really easy to take these processes and apply them to what you have in the fridge and then utilize them as the picture portrays. However, I’ve been known to just snack down on any of these items here. This will be two recipes combined in one presentation, enjoy!

Lemonade Greek Yogurt

Ingredients:

1lb Plain Greek yogurt

1 zest and juice lemon

2 drops lemon extract (vanilla works too)

5 leaves mint (thinly sliced)

**Extra points: add 2 tsp lemon curd**

Directions:

1. Combine all ingredients in bowl and incorporate with a whisk or rubber spatula
2. Transfer to container and let sit in the fridge for 3 hours

Want to make it extra thick?

Here’s how:

1. Using a cheese cloth, line a tall container that has a lid and will fit in your fridge. Make sure there is at least 2” of cloth hanging over the container.
2. Fill container with mixture, making sure to keep the cloth outside of the container.
3. Gently place lid on container.
4. Pinch the cloth on opposite corners, creating two diagonals and pull slowly. You want to suspend the mixture in the cloth inside the container.
5. Press the lid down to hold the cloth in place.
6. Tie off each diagonal cloth.
7. Let rest overnight.

Lemon Marinated Strawberries

Ingredients:

1 Quart local strawberries (quartered with green tops taken off)

1 Zest and juice of lemon

1 Tablespoon local honey (strawberry if you can find it)

Directions:

1. Combine all ingredients in container and combine until incorporated.
2. Let sit in the fridge for 3 hours and marinate.

Time to build the dessert!

Ingredients:

¾ Cup Lemon Marinated Strawberries

¾ Cup Lemonade Greek Yogurt

¾ Cup Granola (your favorite variety)

1 Mint sprig top (for garnish)

Sprinkle of cinnamon

**Extra Greek points if you add ½ cup figs to granola**

Directions:

1. Use a bowl, wine glass, parfait glass, or clear plastic pimp cup for this application.
2. Place ¼ cup granola on bottom of vessel. Tap slightly on the bottom to settle it out.
3. On top of granola, pour ¼ cup Lemonade Greek Yogurt. Tap slightly on bottom to settle it evenly as possible.
4. Scoop ¼ cup Lemon Marinated Strawberries on top of yogurt. Tap slightly on bottle to settle it out.  
5. Repeat last 3 steps until desired amount is filled.
6. Top with sprinkled cinnamon and top of mint sprig.

Kale and Tomato Salad with Roasted Asaparagus

Summer is almost here! This dish I’ve made a little fusion of late spring and early summer with a faint throwback into a Mexican influence. I got most of these ingredients at local farm stands, so hopefully you can as well. Don’t feel like you have to adhere to this particular format of ingredients either, any hearty lettuce or softer dark-leafy green will work fine in this recipe.

This is fresh, delicious and a great “Meatless Monday” option (I would throw some beans on there to increase the protein) or side salad. Feel free to omit any spices or the cilantro. I’d substitute the cilantro with dill or parsley if you aren’t a cilantro person. I’ve also enjoyed this with a nice piece of pan seared fish or baked chicken. Top with some grated cheese for extra sexy points.

Whatever you chose to do with it, Enjoy!

Kale and tomato salad with roasted asparagus

Ingredients:

1 Bunch Lacinato Kale

1 Bunch asparagus

2 Tomatoes (sliced into 8ths)

1 Juice and zest of lime

2 Tablespoons olive oil

¼ Cup pickled red onion

½ Bunch watercress

¼ Cup Chive (cut thin)

¼ Cup Cilantro (rough chop)

½ teaspoon smoked sweet paprika

½ teaspoon garlic

½ teaspoon chili powder

½ teaspoon cumin (whole preferably)

Directions:

1. Wash ALL produce (Learn more here)
2. Take spices and combine in container
3. Toss asparagus in olive oil and place in oven (preheated at 400). Allow to roast for five to seven minutes, or until tender.
4. While asparagus is roasting, cut kale into fork size (about two inches) and put into large mixing bowl
5. Take tomatoes and core them (cut out the brown part on the top). Slice into 12ths if you have a big tomato 8ths if it is small. Place into large mixing bowl
6. Combine remaining ingredients into bowl and toss to incorporate.
7. Asparagus should be ready by now, or already done. Once removed from oven and cooled, cut on a bias into two inch strips. Add to bowl if you are serving family style. Keep Asparagus separate if you’re going to be plating. 

Broccoli Rabe with Slow-Roasted Tomatoes

The warm weather has gotten me super excited about summer recipes. So this entry will explore an easy preparation for a sensational side dish. This recipe is pretty standard within the restaurant industry, so if you ever wondered how they do it – this is how.

This dish pretty much goes with any protein and you can certainly put it on top of any starch, or even a sandwich. Feel free to substitute broccoli, broccolini, or asparagus in this recipe. It works great for all.  This particular dish can be vegan if you simply omit the butter, but I have found that it helps a lot with the bitterness of the vegetable. I’d say to add a touch of a sweetener (agave nectar, brown sugar, even a balsamic reduction will do) to offset it.

Broccoli Rabe

Ingredients:

1 Bunch Broccoli Rabe (with bottoms cut off)

2 Cloves Garlic (sliced thin)

½ Shallot (diced small) or half a white onion works as well

1 Tablespoon Olive or Coconut Oil

2 Tablespoons butter (unsalted)

1 teaspoon Red Chili Flake

6 Slow Roasted Tomatoes (see recipe below)

1/8 Cup White Wine (whatever you have left over works)

¼ Cup vegetable or chicken stock

½ Lemon or 1 teaspoon Lemon Juice

Directions:

1. Get a pot of water on and bring it to a boil. Take the raw broccoli rabe and place into the boiling water for about 30 seconds to a minute.
2. Strain and place in a container with iced water (too cool and stop the cooking process)
3. Heat up a large pan on medium/medium-high heat. Once the pan is hot reduce to a medium heat and put the oil in the pan. Add the garlic and shallot and sweat (sauté until translucent)
4. Add in your broccoli rabe and slow roasted tomatoes and toss (or stir) to coat it in the oil. At this point, add your lemon and white wine to the pan and allow it to reduce to almost nothing, creating an almost dry pan.
5. Add stock and red pepper flake. Increase flame to medium-high. Move the rabe and tomatoes around to allow the steam from the liquid to cook it and infuse the flavor.
6. When it is almost cooked (just before the stems become limp) add butter or sweetener. Salt and pepper to taste.

Slow Roasted Tomatoes

Ingredients:

6 Plum tomatoes (sliced into 8ths)

1/8 cup Olive oil (or if you have some kind of garlic infused oil, it works the best)

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon basil

1 teaspoon mustard powder

1 teaspoon garlic powder

1 teaspoon chive

2 teaspoons salt

1 teaspoon pepper

Directions:

1. Preheat oven to 250 degrees
2. Toss sliced tomatoes in olive oil (or at  least enough to just coat them)
3. On a sheet tray (cookie tray) with a roasting rack placed on it (if you don’t have one, it’s no biggie) place the tomatoes on so they are not touching.
4. Combine all spices and herbs in a bowl and then sprinkle on top of the tomatoes. If you like other herbs or you want to use something else, go for it! Just make sure they are well seasoned and you will be fine.
5. Place in oven until they become semi dehydrated. You will start to see them look dry and maybe even start to brown a bit. Once this happens, pull them from the oven and let them set and cool.