Sparkling Spearmint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.
1 cup sugar
1 cup water
1 cup packed spearmint leaves, stems removed
1 cup freshly-squeezed lemon juice
Club soda or sparkling water
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.
2. Remove from heat and allow to cool completely. Strain the leaves.
3. To assemble the lemonade, add 1 ounce each of simple syrup and lemon juice to a tall glass filled with ice. Top with about 6 ounces of club soda or sparkling water. Stir. Garnish with fresh mint.
Fresh Flavors Recipes
Crisp and crunchy, verdant and vivacious, the flavors of spring are freshening up this week’s lineup with such ingredients as cauliflower, spring garlic, purple Mizuna and microgreens, plus bright red rhubarb and Meyer lemons. Also featuring fresh lemon-pepper linguine, baby Shiitake mushrooms and Tunawerth cream cheese, this lineup of seasonal favorites invites you to immerse yourself in the kitchen with a glass of wine—and enjoy!
Here are some recipe ideas for the week:
This fizzy concoction is pure bliss when enjoyed on a warm spring afternoon.
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!
Oven-Roasted Baby Shiitake Mushroom & Vegetable Salad
This room temperature salad is also wonderful served over grilled slices of polenta.
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
This rosy-colored roasted dish makes for an excellent spring dessert, especially served with vanilla bean ice cream.
The ultimate summer refresher, crafted with fresh mint and lime.
10 fresh mint leaves
½ lime, cut into 4 wedges
2 tablespoons sugar
1½ ounces white rum
½ cup club soda
1 cup ice cubes
1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge. Serves 1.
Cajun Flavor Recipes
From sweet cornbread and honey butter to red beans and rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with fresh, Pacific Northwest produce including radishes, beets and mixed baby lettuces. The boldly-assertive menu also features quick-pickled okra and a luscious red wine to serve alongside these Cajun favorites.
Here are a few recipe ideas for the week:
Classic Red Beans & Rice
This Southern staple is finished with Andouille sausage and our own spicy tomato-pepper base.
Beet Salad with Chive Blossom-Honey Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.
Pan-Braised Radishes & Greens
Pan roasting radish mellows its spice, lending a tender texture to this side dish.
Lemon & Butter-Braised Beet Greens
This side makes lovely use of often-overlooked, incredibly tender, beet greens.
This fizzy concoction will help cool the palate after this week’s spicy red beans and rice!