Tropical Iced Green Tea

This refreshing tea with a tropical pop will compliment any summer day.

Ingredients

12 cups water

1/8 cup Tropical Sugar, Chefs Shelf

12 bags green tea

Sliced strawberries

Sliced limes

Orange peel strips

Ice cubes

Directions

In a large sauce pan, combine water and sugar.  Bring to boil.  Reduce heat and simmer covered for 5 minutes.  Remove from heat.  Add tea bags; cover and let stand 3 minutes.  Remove tea bags and discard.  Transfer to a 2-gallon pitcher or punch bowl.  Cover and cool several hours.  Serve over ice and add fruit.

Happy Memorial Day!

                                                 Happy Memorial Day Weekend! 
                                                       
Long weekends such as Memorial Day means cookouts, spending time with family and friends, and the anticipation that summer is almost here!  How will you be spending your memorial day weekend?  We're looking forward to cooking some good BBQ and relaxing on the patio with an iced cold beverage (margarita for me)!

I wanted to share one of my favorite dishes that I will be preparing this weekend for my Memorial Day cookout!  If you're looking for something delicious, and at the same time isn't time consuming try making Zesty Italian Pasta Salad.  It's simple to make and can feed a large group of your hungry friends and family.

This has to be one of my favorite summer salads (so yummy)! You can make it with plain noodles or with tri-colored noodles; pretty bow pasta. I prefer colored noodles because they add a little more color to the dish. You can make this salad with all your favorite veggies! If there is one you don't like; you can leave it out it's up to you. Some like to add cheese or pepperoni but I prefer just veggies. So whatever your preference is, go crazy!

Ingredients                          

• I pkg colored noodles1-2 medium tomatoes
• 1 small red onion
• 1/2 cup green pepper
• 1/2 cup yellow pepper
• 1/2 cup red pepper
• 1 can black olives
• 1 small cucumber
• 1 small bunch of broccoli
• 1 bottle Zesty Italian dressing
• 1 tsp of eSutras Sea Salt
• 1 tsp of Chefs Shelf Organic Black Pepper
• 1 tsp of Chefs Shelf Chili Powder
• 
  

This weekend we're having a MEMORIAL DAY SALE!  Use promo code "remember14" at checkout to receive 20% off your entire purchase this weekend! Promo code will be valid through Monday, May 26th!

Have a fun and safe weekend, everyone!

Dilled Garden Salad

Make a fresh vegetable salad to accompany any meal. You can find many of the ingredients right in your own garden.

Ingredients: Salad

2 medium Tomatoes, cut into bite-size pieces

1 small Cucumber, thinly sliced

1 small Red Onion, thinly sliced

½ cup pitted Black Olives

4 ounces Mozzarella Cheese, ½ inch cubes

Ingredients: Dressing

1/4 cup Chefs Shelf Extra Virgin Olive Oil

2 tablespoons White Wine Vinegar

2 tablespoons fresh Dill Weed, chopped

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Pepper

Directions:

Combine tomatoes, cucumber, red onion and black olives in a bowl and set aside. In another bowl, whisk dressing ingredients together. Pour dressing over the vegetables and toss. Refrigerate for 4 hours. Stir in cheese before serving.

Potato-Crusted Halibut

This dish is a perfect choice for both Halibut lovers, and for those just starting to enjoy fish.  The light flavor and texture of Halibut is complimented by a deliciously-flavored potato crust.

Ingredients

4 skinless Halibut fillets; 6 to 8 ounces each; ¾ to 1 inch thick

½ cup mayonnaise

1 Tbsp. Dijon mustard

½ tsp. Mustard Ground, Chefs Shelf

2 Tbs. drained capers

¼ cup chopped chives

salt and pepper

¾ pound potatoes peeled and coarsely grated

¼ cup olive oil

Directions

Mix mayonnaise, Dijon mustard, ground mustard, capers and chives.

Pat Halibut dry, sprinkle with salt and pepper. Spread mayonnaise mix over the top of each piece of fish.

Divide equal amounts of potatoes over each piece of Halibut, press into mayonnaise mix; approximately ½ inch high layer of potato.

Heat olive oil in a non-stick skillet over medium/high heat.  Gently place Halibut crust side down on skillet.  Brown potatoes for 6 to 8 minutes; do not move fish until potatoes are browned.

Carefully transfer fish to baking sheet, crust side up.  Bake at 400 degrees for 4 to 6 minutes.  Fish is done when flakey.

Summery Lemon Poppy Seed Scones

Light, tender scones are a pleasant choice for a summer-time treat. This recipe yields 10 to 12 delicious, lemony scones. Enjoy!

Ingredients: Summery Scones 

2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2 Tbs. sugar
4 tsp. grated lemon rind
4 tsp. Organic Dutch Blue Poppy Seed, Chefs Shelf
 1/3 cup butter, cut up
½ cup buttermilk
1 egg, slightly beaten  

Directions 

Combine first 7 ingredients; cut in butter with a pastry blender until crumbly. Add buttermilk and egg; stir until moist.

Place dough onto a lightly floured surface; knead 5 or 6 times. Divide dough into 10 to 12 portions. Roll/pat into desired scone shape. Place scones 1inch apart onto a lightly greased baking sheet.

Bake at 425 degrees for 10 to 13 minutes, or until scones are golden brown.  

Ingredients: Lemony Icing 

4 Tbs. lemon juice
1 cup powdered sugar  

Directions 

Combine lemon juice and sugar; drizzle over warm scones.