1. • 1

     Wash the mint leaves and lemon. Thinly slice the lemon, leaving the peel on. Place in a 2 quart pitcher with a cover. A clear plastic or glass pitcher is best for brewing sun tea.

   • 2

     Fill the pitcher with cold water and put the tea bags in it. Cover the pitcher, and place in direct sunlight for a minimum of three hours.

   • 3

     Once the tea has brewed, remove the tea bags and discard. Refrigerate the brewed tea overnight. The next day, remove the lemon slices and mint leaves. You may need to pour through a strainer to do this.

   • 4

     Sweeten the tea, if desired. Serve over ice with a fresh lemon wedge and mint sprig for garnish.

   • 5

     To make a steeped tea, boil water and pour over the lemon and mint leaves. Place the tea bags in the water. Allow to steep for at least five minutes, or until the tea reaches the desired strength. Remove the tea bags, lemon slices and mint. Cover and refrigerate overnight before serving.

   • ehow.com

ingredients

• 6 fresh mint leaves
• 1-1/2 to 2 jiggers (2 to 3 ounces) gold rum
• 1 teaspoon lime juice
• 2 teaspoons superfine sugar
• Ice
• Club soda

directions

Crush leaves in the bottom of a tall glass. Pour in rum, lime juice, and sugar. Add ice, stir and top with club soda. Makes 1 serving.

recipe source

BHG.com

*can also use 7up or sprite instead of club soda

Ingredients:

Asparagus                                                                                                                                     Olive oil                                                                                                                                        lemon                                                                                                                                               lime                                                                                                                                                 garlic salt                                                                                                                                pepper

Method:

Spread asparagus on a cookie sheet.  Drizzle with olive oil, squirt with lemon and lime juice, and sprinkle with garlic salt and pepper. Move asparagus around in the pan to coat.  Grill on medium heat for 2-4 minutes or until crisp tender.

Star’s recipe

ingredients

• about 3/4 pound fresh asparagus spears
• 6 eggs
• 3/4 cup low-fat cottage cheese
• 2 teaspoons yellow mustard
• 1/8 teaspoon salt
• Dash pepper
• Nonstick spray coating
• 1 cup sliced fresh mushrooms
• 1 small tomato, cut into wedges, or 1/4 cup chopped tomato

directions

1. Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1-inch pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
2. Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside.
3. Spray a 10-inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus. (If using fresh asparagus, arrange the 3 reserved spears on top.)
4. Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.
5. Bake frittata, uncovered, in a 400 degree F oven about 10 minutes or until set. Garnish each serving with tomato. Makes 4 servings.

BHG.com

Ingredients

Ingredients

• For the Streusel

  • 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
  • 1 cup all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt

• For the Cake

  • 1/2 pound rhubarb, cut into 1/2-inch pieces
  • 1 tablespoon light-brown sugar
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract

The Moosewood recipe also includes a bunch of watercress greens and a total of 3/4 cup ricotta. Experiment with greens of your choice!

1 bunch Swiss chard, stalks removed (about 4 cups chopped)
2 green garlic, minced
2 Tablespoons olive oil
salt and pepper
1/4 teaspoon nutmeg
1/2 cup ricotta cheese
8 oz. fresh papperadelle pasta (fettucini or bowties would also be good)
1/2 cup toasted walnuts
grated fresh parmesan cheese

Bring water to a boil. While water is getting hot, wash and rinse the swiss chard. Chop in shreds. Saute the garlic in the olive oil for a minute. Add the damp greens and stir until just wilted but still bright green. Add salt, pepper and nutmeg. In a blender or food processor, puree with cooked greens with the ricotta until smooth. Add a few extra teaspoons of olive oil if needed to smooth out the sauce. Add more salt if needed to bring out the flavors of the greens.

Cook pasta according to directions. Drain and rinse when cooked. Toss pasta with the sauce. Use tongs to place a pile of pasta on a plate. Sprinkle with toasted walnuts and cheese.

whippedtheblog.com

Method

1 Rinse thoroughly the watercress, removing old leaves and thick stems. Set aside in a serving bowl.

2 Heat a small stick-free pan on medium heat and cook the bacon until done, several minutes on each side. Remove the bacon from the pan and put on a paper towel. Keep the bacon fat in the pan.

3 Add the cider vinegar and sugar to the bacon fat. Stir to dissolve. Sprinkle with salt and pepper, add a pinch of ground mustard and a pinch of paprika. Taste and adjust seasoning. This is a sweet-sour dressing, so if it is too acidic, add a bit more sugar, if too sweet, add a bit more vinegar.

4 Bring the dressing to a simmer. Pour over the watercress. Crumble the bacon over the top. Toss and serve.

simplerecipes.com

To roast pumpkin seeds place them on a lightly buttered cookie sheet and add a pat of butter or oil and a dash of cinnamon or curry powder and salt. Bake for about 15 minutes in a preheated 350°F oven, stirring once, until the seeds are aromatic and lightly browned.