Green Sun Tea with Lavender, Citrus, Honey & Basil

I'm sharing this recipe with a bit of trepidation, so please hear me out.  Those who love the flavor and aromas of fresh herbs and flowers will need no coaxing to make this tea.  But I can feel the doubtful, quizzical looks that some of you have as you read this......so I coax!  The herbal notes in this tea are very subtle, and the combination of the lavender, lemongrass, lemon, basil, and honey with the green tea results in a complex, nuanced beverage that is delightful.  It is thirst quenching, barely sweet, and even my hubby liked it. (Of course I didn't reveal the ingredients until after his first few sips, as I wanted to avoid prejudice!).  Yes, it has a feminine overtone making it perfect for luncheons, showers, and summer book clubs.  But hey, the guys like it too!

15 cups cool water

10 green tea bags

2 teaspoons dried culinary lavender (not the potpourri kind, it has to be food safe!)

1 Tablespoon dried lemongrass

1/2 cup honey (if you don't care for the flavor of honey, substitute raw or white sugar.  Simmer the basil or mint and lemon zest with water and add stevia or artificial sweetener to the finished tea if you prefer.)

1/2 cup water

2 basil leaves (or 2 sprigs of mint if you prefer)

Juice and zest of one large lemon

Place the water in a clear glass gallon container, obviously a sun tea jug is perfect.  Cut a large square of cheesecloth (a kitchen must-have!) and place the lavender and lemongrass in the center.  Pull up the corners and twist so that the contents can't escape, forming a sachet.  Tie with butcher's twine or string.  Place the tea bags (with strings over the top of the container) and sachet in the jug and cover with the lid,securing the tea bag strings so they can be retrieved.  Set the jug outside in a place that receives full sun and leave for 6-8 hours. 

Immediately, or a few hours before bringing the tea in, combine the honey, water, basil leaves, and lemon zest in a small saucepan and bring up to a simmer.  Remove from the heat and let cool completely.  Add the lemon juice and refrigerate.

Bring in the tea.  Remove the tea bags and sachet and discard.  Place a tea strainer over the opening and pour the honey mixture into the jug, straining out the basil leaves and zest.

Stir well and serve over ice.  Keep refrigerated.

Very Berry Frozen Yogurt

Warm weather means ice cream cravings, but premium ice creams are costly, both in dollars and calories!  In lieu of ice cream, I created this frozen yogurt concoction to satisfy those cravings, and it is tasty, indeed!  The juice, sweetened condensed milk, and honey create balanced sweetness, the liqueur adds flavor and the alcohol in the liqueur prevents the yogurt from freezing rock hard.  I like the richness that full-fat yogurt lends, but reduced-fat or fat-free works, too.  Best of all, everything goes into the food processor, and then into the freezer.  No special equipment needed!  Give this a try when your next ice cream craving hits!  Makes about a quart.

2 cups frozen berries (strawberries, raspberries, blueberries, whatever you have.  I like a combination)

1 Tablespoon lemon or lime juice

1/4 cup honey

1/4 cup sweetened condensed milk

2 Tablespoons Chambord, Kirsch, or other berry-flavored liqueur

2 cups Greek yogurt (whole-fat is best, but 2%, or non-fat will work)

*Note:  1/2 cup mini chocolate chips, granola, or chopped nuts may be stirred in by hand after processing, if desired.

Place a medium stainless steel bowl in the freezer.

Place the berries in the food processor and pulse a couple of times, just to break up the berries a bit.  Add the juice, honey, sweetened condensed milk, and liqueur.  Process until well-combined.  Add the yogurt and process until all ingredients are combined.

Pour the yogurt into the chilled bowl, quickly press plastic wrap onto the top of the yogurt, covering the edges of the bowl, and place int the freezer.  Freeze for about 3 hours before serving. (If you are available, it's good to give the yogurt a stir half-way through the freezing process, then replace the plastic and finish freezing.) Store leftovers in the freezer in an air-tight covered container, with a piece of plastic film pressed onto the surface to prevent freezer burn.  Use within two weeks.

Quick Pickled Cucumbers & Onions

A little bowl of Cucumbers & Onions is frequently found on the farm table!

Warm weather always signals me that it's time to start keeping a bowl of Cucumbers & Onions in the refrigerator!  This simple relish is a staple in most farm kitchens in the Midwest, and with good reason.  This is a "quick pickle" with vinegar, sugar, and salt combined and poured over the vegetables then allowed to marinate.  The longer it lasts, the more cured the vegetables become.  This is a great acidic condiment for any meal, and is especially good on a sandwich that has some fattiness.  Try these, and I'll bet you'll keep some on hand all summer, too!

1 large English cucumber, washed, dried, halved and sliced (When the garden or Farmers Market provides cucumbers, I use those, but peel them.  The rest of the time I use unpeeled English cukes, as they're always available!)

1 small-to-medium Red, Sweet, or Vidalia onion, peeled, halved, and sliced thin

1/2 cup apple cider vinegar

3/4 teaspoon Kosher salt

3 Tablespoons sugar

Freshly-ground black pepper, to taste

Place the cucumbers and onions in a bowl (I prefer a glass bowl with a lid).  Combine the vinegar, salt, and sugar in a measuring cup and whisk until the sugar starts to dissolve.  Pour over the vegetables and toss to combine.  Add pepper now, or set out the pepper when serving.  Refrigerate for at least an hour or two.  Store leftovers in the refrigerator.

Hearty Oatmeal with Apricots, Almonds, Coconut & Ginger

Hearty Oatmeal with Apricots, Almonds, Coconut & Ginger

My penchant for "Kind" brand energy bars was the inspiration for this oatmeal.  I took the ingredients from my favorite type and incorporated them into this amazing oatmeal.  This is easy and quick to make, perfect for a weekday breakfast.  (Prep the apricots and measure out all of the ingredients while you clean up after dinner the night before to make it super-fast!)  You'll power through the morning!  Serves 2

1/4 cup chopped almonds (sliced or slivered may be substituted, but give them a rough chop)

2 teaspoons coconut oil

1 3/4 cups water or almond milk

1/4 teaspoon kosher salt

8 dried apricots, sliced thin

2 teaspoons crystallized ginger, chopped fine (fresh, grated may be substituted, more honey will be required at the end)

1 cup old-fashioned oatmeal

1/3 cup unsweetened, shredded coconut

Honey, to taste

In a medium saucepan melt the coconut oil over medium-high heat.  Add the almonds and cook until they just start to brown a bit.  Remove from the heat and carefully and slowly add the water or almond milk.  Return to the heat, add the salt, apricots and ginger and bring to a boil.  Add the oatmeal, reduce the heat to a simmer and cook for 5 minutes, or until most of the liquid has been absorbed and it has thickened.  Remove from the heat and stir in the coconut.  Add honey to taste and serve.