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Cucumber, Strawberry, Lime and Mint Water
Cucumber, Strawberry, Lime and Mint Water
INGREDIENTS
DIRECTIONS
In a half-gallon jar, or a 2 quart pitcher, layer the strawberries, cucumbers, lime slices, and mint leaves with the ice cubes. Fill jar or pitcher with water. Let chill for 10 minutes, and then enjoy. The longer the water sits, the stronger the flavor. It’s mild at first, but after a few hours (or overnight) it’s quite strong.
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Fresh Strawberry Jam
Fresh Strawberry Jam
INGREDIENTS
DIRECTIONS
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines.
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Snap Pea and Cucumber Salad
Snap Pea and Cucumber Salad
INGREDIENTS
Salad:
Dressing:
DIRECTIONS
For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
Pour the dressing over the salad and toss until coated.
Cook’s Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.
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