Mint Limeade

Mint Limeade9Are you excited about the upcoming 4th of July celebrations? I am, because this year we will spend the day with our dear friends, the Davids, the Samuels, and the Johns. They know how to put on a show with great food, patriotic decorations, and sparklers.

Last week I shared a simple potato salad recipe that you can make for your 4th of July picnic or barbecue. This week I thought I would share my recipe for Mint Limeade – something to cool you down on a hot summer afternoon.

Whatever your plans may be this 4th of July – have fun and be safe. Happy Birthday, America!

Mint Limeade
For the Simple Syrup
1½ cups granulated sugar
1½ cups water
1 tablespoon lime zest

For the Mint Limeade
40 mint leaves
1 cup fresh lime juice
2 cups simple syrup
4 cups cold water
¼ teaspoon salt
2 cups ice cubes (or crushed ice)
sprigs of mint leaves and lime wedges for garnish

For the Simple Syrup
Bring sugar, water and lime zest to a boil in a small saucepan over medium-high heat. Stir until sugar dissolves. As soon as the sugar dissolves, remove from heat and cool. Stain and discard lime zest. Refrigerate until chilled.

For the Mint Limeade
In a large pitcher, add mint leaves. Take the handle of a wooden spoon and gently bruise mint leaves to open it up and let their natural oils give flavor to the drink. Add lime juice, 2 cups simple syrup, 4 cups cold water, salt and ice cubes or crushed ice. Stir and taste for sweet and sour balance. Chill, strain and serve over ice. Garnish each glass with mint leaves and lime wedges.

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Thai Salad

Thai salad1Last year I visited my brother and sister-in-law in Thailand. The food was incredible and they made sure that I had an opportunity to taste everything. The only fruit I didn’t taste was durian. Maybe next time!

I thought I would share with you a Thai inspired salad. It’s 100% vegetarian – no fish sauce. The dressing is easy to make and my family loved it. I use maple syrup which gives the dressing an unusual flavor. It’s a great companion to your favorite fiery Thai dish, but compliments non-Thai dishes as well.

Thai Salad
1 head Napa cabbage, shredded (6-7 cups)
1 head purple cabbage, shredded (6-7 cups)
1 large English cucumber, julienned
3 small carrots, peeled and grated
2 cups shelled edamame, cooked
2 spring onions, finely sliced
1 cup roasted peanuts to garnish

Put all the above ingredients, except the peanuts, in a large salad bowl. The recipe for the cilantro and lime dressing is given below.

For the Cilantro and lime dressing:
1 cup lime juice
¼ cup Turbinado sugar
¼ cup maple syrup
2 cups roughly chopped fresh cilantro
1 clove garlic, grated
1 teaspoon salt
½ teaspoon pepper
½ cup olive oil
2 teaspoons finely grated lime rind

Blend lime juice, sugar, maple syrup, cilantro, garlic, salt, pepper, and olive oil in a blender until smooth. Remove the dressing into a small bowl and stir in the grated lime rind. Top each serving of salad with two tablespoons of dressing and garnish with roasted peanuts. Serve the remaining dressing on the side, because people always ask for more!