Fruit Ice Cubes

Fruit Ice Cubes Tray

Ice Ice Baby!

Don’t let the summer heat beat you. Just drop one of these ice cubes infused with fruits and herbs into a tall glass of water, sit back and relax!

A funky way to liven up your summer drink! Sometimes sipping water can get boring, so let these fruit cubes make it different and exciting. They are so simple to make but yet they make any drink seem better!

These fancy ice cubes also are a great addition to any party. Add them to sparkling water, sangria or summer cocktails and make your guests say ‘cool’! :)

Fruit Ice Cubes

Fruit Ice Cubes
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Ingredients
  1. Fruit (for example lemon, lime, orange, raspberries, strawberries)
  2. Herbs (for example mint, thyme, sage)
  3. Water
  4. Ice cube tray
Instructions
  1. Prep your fruit/ herbs: wash and cut into small portions.
  2. Place fruit/ herbs into your ice cube tray.
  3. Fill with water and freeze.
  4. Enjoy!
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Grilled Peaches

Grilled Peaches

Sweet!

A sweet summer food dream! Grilled peaches with mascarpone and balsamic glaze. Oh my, delicious!

Nothing says summer like biting into a juicy ripe peach. This favorite summer fruit deserves a turn on the barbecue. The grill brings out the natural juiciness and intensifies the deep summer sweetness of the peaches. One of the easiest ways to impress a backyard full of BBQ friends. 

Serve the grilled peaches as a side dish, in a salad (toss mixed greens and place grilled peach halves all over) or as a delicious summer dessert. Healthy, gluten free, no refined sugar!

Grilled Peaches with mascarpone and balsamic glaze
Serves 4
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1 cup Balsamic vinegar
  2. 2 tablespoons Honey (optional)
  3. 2 ripe Peaches, halved and pitted
  4. 4 tablespoons Mascarpone
  5. 4 sprigs fresh Mint
Instructions
  1. In a small saucepan simmer one cup balsamic vinegar (and 2 tbsp honey if you like it sweet) over medium heat until reduced by half and balsamic is thick and syrupy, 10 to 15 minutes. Set aside to cool.
  2. Heat grill to high.
  3. Halve and pit peaches; brush both sides with oil. Place the peach halves, cut side down, on the grill. Grill both sides until golden brown and just cooked through.
  4. Top each with a teaspoons of mascarpone, sprinkle over balsamic reduction and garnish with mint leaves.
  5. Enjoy!
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Lebanese Tabbouleh Salad

Lebanese Tabbouleh Salad

Super-Green!

Tabbouleh (also known as Tabouli) is a healthy green authentic Lebanese salad. It’s made from bulgur, tomatoes, finely chopped parsley, mint, and onion, seasoned with olive oil, lemon juice and salt.

Highly nutritious with all the parsley; which is rich in vitamins A, C and K, and packed with flavonoids and antioxidants. If you want a gluten-free version, try substituting the Burgul with Quinoa. 

In traditional Lebanese cuisine, Tabbouleh is usually served along with mezze, a selection of small dishes served at the beginning of a large-scale meal. It can be eaten in pita bread, scooped onto pita bread, or eaten traditionally with a fork.

Lebanese_Tabbouleh_Salad

 

Lebanese Tabbouleh Salad
Serves 6
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Bulgur (1/2 cup)
  2. Olive Oil (3 tbsp)
  3. Fresh Flat-leaf Parsley (2 cups finely chopped)
  4. Fresh Mint Leaves (1/2 cup finely chopped)
  5. Spring Onions (4 or 5 finely chopped)
  6. Cherry Tomatoes (10, cut in wedges)
  7. Fresh Lemon Juice (1/2 cup)
  8. Salt & Pepper
Instructions
  1. Stir together bulgur and 1 tablespoon olive oil in a heatproof bowl or pan. Pour 1 cup boiling water over, then cover with a lid and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
  2. Finely chop the flat-leaf parsley, mint and spring onions. Cut the cherry tomatoes into halves.
  3. Mix the bulgur with parsley, mint, onions and tomatoes. Sprinkle olive oil, lemon juice, salt and pepper on top.
  4. Enjoy!
Notes
  1. If you want a gluten-free version, try substituting the Bulgur with Quinoa.
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