Looking for something to replace the classic margarita this summer? Want to go beyond the average strawberry daiquiri? These five cocktails are the perfect fix to spice up your life while keeping you cool this summer.
Boozy Sour Watermelon Slushies
Are you a fan of Sour Patch Watermelons? If so, this is the drink for you. With the mixture of Sour Patch Watermelons soaked in vodka, lemonade and sprite, these booze-filled slushies are sure to be a hit at your next cookout.
This sunset-themed drink puts a spin on the classic Tequila Sunrise with a little bit of rum. The beautiful combination of lime garnishes and an orange juice mixture will make you feel like you’re looking at a sunset.
By adding blackberries to the mix, this sweet yet tarty drink adds a fruitful twist to your average mojito. The extra step required of this drink is to muddle blackberries in a bowl and add them on top of your mojito at the end.
A fan favorite, Bahama Mamas are a must have this summer. The mixture of various tropical juices and flavored rums will make you feel like you’re in paradise in the comfort of your own backyard.
This frozen strawberry drink is sure to be your go-to for the summer. Blending rosé, strawberries, vodka and ice, this slushy is sure to keep you cool and hydrated while lounging out by the pool.
With these delicious cocktails, there’s no need to resort to your average wine coolers this summer. Keep cool and relaxed this summer with these quick-and-easy cocktail recipes. They are sure to be a hit at your cookouts or by the pool.
With the kids out of school and summer in full swing, we put together a few healthy frozen treats to cool everyone down on any hot summer day. These treats are easy to make and utilize natural sugars and healthy sweeteners. Enjoy!
Strawberry Watermelon Homemade Popsicles
Homemade pops are a favorite healthy treat on those hot summer afternoons. The key to any good ice pop is the mold. You can find a popsicle mold just about anywhere, but we love Nopro’s ten-pop mold (Amazon, Walmart, Target). The pops look store bought and are easy to remove. For the strawberry watermelon pops, you need two cups of strawberries, two cups of watermelon and one the juice of one lemon. Combine all three ingredients in a blender and blend until they are liquified. Fill the molds and freeze for four to six hours. And there you have it – a sweet summer treat with only natural sugars. This will make 10 pops.
Frozen Yogurt Fruit Bark
Here’s another frozen treat to satisfy anyone’s sweet tooth. You will need a sheet pan that can fit in your freezer. We suggest lining it with wax paper before you begin for easy cleanup. Grab a large container of your favorite plain yogurt and mix it with a tablespoon of vanilla. Pour the yogurt directly on to the pan, evening it out slightly with a knife or spoon. Add fruit directly to the yogurt. Get creative with your combinations! Blackberries, raspberries and strawberries make a good combo as does kiwi, pineapple, blueberries and strawberries. Freeze the bark as-is for four to six hours. Slice and enjoy! For a fun twist, add granola and raisins or used flavored yogurt.
Lemon Raspberry Sorbet
This easy sorbet recipe doesn’t even require an ice cream maker! Simply blend together one cup of frozen raspberries, one-half cup of water, and one-half tablespoon of lemon juice (add a bit more if you like it tart). As these are blending, slowly add up to one-third of a cup of raw honey. This will add a natural sweetness. Taste it regularly as it blends until you reach the desired flavor. Then freeze until the desired consistency is acquired. This only makes one serving but the recipe is easy to double (or triple!).
And there you have it: three quick, easy, and healthy desserts your whole family will love — even the picky eaters! Wondering what’s for dinner, now that dessert is covered? These frozen desserts are the perfect treat to complete a meal begun with one of our fully-prepared freezer meals or meal kits. The One Pan CBG (Chicken, Bacon, and Green Beans) meal kit and the Vegetarian Lasagna freezer meal are both staff family favorites.
Text by Amy Haupt
Grocery stores tend to keep the customers’ favorite produce in-store year-round, but that doesn’t mean that produce is fresh. In fact, most fruits and vegetables only grow during a particular season. When you eat produce in season, it’ll taste fresh and flavorful. As an added bonus, you’ll reduce your carbon footprint in the process. Here’s a list of the fruits and veggies in season this spring.
The best time to buy apricots is May to July. Look for apricots that have a golden color and are firm to the touch. To ripen an apricot, you can leave it in a paper bag at room temperature. If it’s already ripe, it’ll last for a couple of days if stored in a fridge. Apricot is a sweet fruit with a hint of sour, so it’s a great option for desserts like pies and cobblers. It also pairs well with more savory combinations like crème fraîche or as a salsa.
Even though strawberries are known as a summer fruit, they’re in season during late spring. Strawberries are best from May to July. The best berries will be a bright red and have fresh green caps. Once you buy strawberries, it’s best to eat them within two or three days. To make them stay fresh a little bit longer, spread out the berries in a airtight container and keep it in the fridge. You probably know how delicious strawberries are in jams or smoothies. However, strawberries are more versatile than you think. Try adding them to pizza or a cucumber salad.
Asparagus is in season from March to June. When picking asparagus in the grocery store, look for firm stalks with closed tips. Unfortunately, once asparagus is picked, it quickly loses its flavor. If you were planning on making a recipe with asparagus later on in the week, store it in the fridge and wrap a damp paper towel around the bottom of the stalks. Still, the flavor is best if you eat it the same day that you buy it. While it’s fresh, grill the asparagus and cover it with olive oil, parmesan cheese and garlic. You can also get a little bit more adventurous and make an asparagus tart.
The best time to eat rhubarb is from April to August. When choosing rhubarb, look for crisp and firm stalks that have a lot of color. Luckily, rhubarb can be stored for around a week or two in the fridge. It also freezes well if you don’t eat your rhubarb within those two weeks. There’s always the classic rhubarb pie, but with such a strong tart flavor, rhubarb goes great in a variety of desserts.
While artichokes can be grown year-round, they taste best if they are harvested from March to May. Fresh artichokes have a good color and tightly-closed leaves. If you need to store an artichoke, add a little bit of water to the leaves and place it in a plastic bag to keep in the fridge. There are several different ways to prepare artichoke, but first you have to figure out how to deconstruct and cook it. Once you get past that, you can use artichokes for dip, grilled cheeses, pesto and more.
If you want to eat seasonally but don’t feel like cooking, let Market Table do the cooking for you! From our fresh cafe salads and sandwiches to our meal kits and prepared foods, we strive to bring only the freshest ingredients to your and your family’s plates.
Text by Katherine Polcari