This is a sweet and fruity rum cocktail that really packs a punch. Great for brunch and happy hour alike, The Seducer will transport you to the Tropics with just one sip. Note: This recipe works best if the liquors are stored in the freezer prior to pouring.
The Seducer – What You’ll Need (per drink):
3 oz pineapple juice
3/4 oz coconut rum
3/4 oz pineapple rum or vodka
3/4 oz vanilla rum or vodka
3/4 oz dark rum
2 Tbsp maraschino cherry juice
Maraschino cherries, lime, orange or clementine for garnish
The Seducer – What You’ll Need to Do:
Fill an old fashioned glass or stemless wine glass 2/3 of the way with crushed ice. Add the liquors and pineapple juice to the glass and stir it up well. Float the cherry juice on top by pouring it gently with a spoon. The cherry juice will slowly sink to the bottom and give the drink a sunrise appearance. Add the garnishes gently. Serve with a swizzle stick and enjoy!
This sauteed squash side dish recipe is a great option for light summery meals or brisk Autumn nights. Pictured here with roasted organic chicken thighs (recipe coming soon), this side dish is an easy, healthy accompaniment to a variety of proteins including fish and pork. And although not technically a squash, eggplant works great in this dish as well.
Sauteed Squash – What you’ll need:
3 (large) to 6 (small) assorted squashes including yellow squash, zucchini, or eggplant (pictured)
2 Tbsp extra virgin olive oil and/or butter
2 tsp Kosher or sea salt
1/2 tsp fresh ground pepper
1 tsp dried thyme
1 tsp dried oregano
1 tsp granulated garlic
1/2 tsp red pepper flakes
1 clove of garlic, minced fine
Sauteed Squash – What you’ll need to do:
Slice the squashes on the bias (at an angle) into about 1/4-inch pieces, discarding the very top and bottom pieces. Place a large saute pan over medium heat and then add the olive oil and/or butter to the pan. Add the red pepper flakes, oregano, and thyme to the pan. Then add the sliced squash. Give it a quick toss in the oil, then add the salt, pepper, and granulated garlic.
Cook with the lid on for about 10 minutes, giving it a toss occasionally. You want to brown the pieces that are at the bottom of the pile; the browning gives the squash a great flavor. Then add the minced garlic and cook for another 5 to 10 minutes, again with the lid on the pan. When the squash is completely tender, turn off the heat. You can keep the dish covered and it should stay warm and steamy for a while if the rest of your dinner isn’t yet complete.
This heirloom tomato salad is ridiculously easy to make, and it’s so refreshing and delicious! How can you go wrong?
Upon seeing an overload of heirloom tomatoes at the market, I was inspired to make this summery, Italian side dish. It works really well as a side dish for some roasted chicken or as an appetizer or salad course.
This dish is a slight variation on Jamie Oliver’s “Tomato Mothership” recipe from Jamie at Home. If you’d like to watch the original video, he describes some of the preparations in greater detail.
Heirloom Tomato Salad – What you’ll need:
1 to 2 pounds of various heirloom tomatoes, the more variety the better.
1/2 to 1 pound fresh mozzarella balls (depending on how much cheese you like)
1/2 pound mixed Mediterranean olives
1/4 cup extra virgin olive oil
1 clove garlic
1 Tbsp dried oregano
2 tsp dried basil
1/2 tsp dried red pepper flakes
splash of red wine or balsamic vinegar
2 tsp kosher salt
Heirloom Tomato Salad – What you’ll need to do:
Chunk the tomatoes into various sizes and shapes. This will give the heirloom tomato salad a rustic, homemade appearance.
The next step is very important:
Put the chunked-up tomatoes into a colander and sprinkle them generously with kosher salt. Give them a toss and sprinkle on a bit more salt. Let them drain in the sink or into a bowl for 20 minutes. This will remove the excess water and seriously intensify that delicious tomato flavor.
Next, transfer the tomatoes into a big salad bowl, and finely GRATE one garlic clove over the tomato mixture.
Add the mozzarella balls and olives, and then add the oregano, basil, and red pepper flakes. Drizzle generously with the extra virgin olive oil and give it a splash of vinegar. Then give the whole mixture a thorough toss.
Cover and refrigerate for at least 30 minutes prior to serving to let the flavors mingle.
NOTE: If the mozzarella balls and/or olives are already marinated, you may need to use less olive oil when assembling the salad.
