Watermelon with Fresh Mint & Lime Syrup
Try this sweet-tart syrup with your favorite summer melon.
Ingredients:
1 watermelon
½ cup sugar
¼ cup thinly sliced mint leaves
Grated zest and juice of 1 lime
Method:
1. Stir the sugar, 2 tablespoons of water, lime zest, and 1½ tablespoons of the lime juice in a small heavy saucepan over high heat until the sugar dissolves and the syrup comes to a boil. Let the syrup cool completely, and then refrigerate it until cold.
2. Strain the chilled syrup into a small bowl and stir in the mint. Allow the mint to infuse into the syrup for at least 5 minutes.
3. Set the melon on a work surface and with a sharp knife trim away the rind and cut the melon into 2-inch chunks. Transfer melon to a large serving platter and pour the cold syrup over the melon, and serve.
Mojito Cocktail
The ultimate summer refresher, crafted with fresh mint and lime.
Ingredients:
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
Method:
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.
Taco Night Recipes
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage, Mayocoba yellow beans, hand-pressed, wholegrain tortillas and Samish Bay queso fresco cheese. Top your tacos with garden-grown scallions and cilantro, plus a spoonful of locally-made chunky salsa, and you’ve got the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, dried Guajillo chiles, farm-fresh eggs, crisp salad greens and lemon, lime, and blood orange citrus fruits. Enjoy!
Here are a few recipe ideas for the week
Blood Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.
How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!
Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!
Red Cabbage-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.
Red Cabbage-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Ingredients:
4 cups red cabbage, thinly sliced
3 tablespoons olive oil
2 tablespoons white wine vinegar
¼ cup plain Greek yogurt or sour cream
1 tablespoon lime juice
½ tablespoon honey
¼ teaspoon cayenne
Zest of 1 lime
Sea salt
1-2 tablespoons thinly sliced purple scallions
Method:
1. Combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Gradually stir in the cabbage and season with salt to taste.
2. Set aside in the refrigerator to chill until ready to serve. Garnish with purple scallions.
