Brazilian Lemonade

Brazilian Lemonade
*from Our Best Bites*

5 fresh, juicy limes
6 c. cold water
1 c. sugar
6 T. sweetened condensed milk
ice, for serving

Choose limes that are round and thin-skinned (insofar as you can tell) and wash them well with soap.  Set aside one lime to slice as garnish.  With the remaining four limes, cut them in half, in quarters, and then in eighths.  In a large measuring cup, combine cold water and sugar, stirring to dissolve.  Place half of the sugar-water and half of the limes in a blender and blend for 5-10 seconds.  Placing a fine mesh strainer over a pitcher, pour lemonade into pitcher, pressing the strainer gently with a spoon to extract any additional flavors and juices.  Repeat with remaining sugar-water and limes.  Add sweetened condensed milk and stir gently to combine.  Slice remaining lime as garnish for six ice-filled glasses.  Pour lemonade into prepared glasses and serve immediately, as the mixture will not keep.

*I don't know why it is called lemonade when it is clearly limeade.  But whatever.  It tastes awesome.

French Peasant Bread

French Peasant Bread
*from the kitchen of Mindy Gilkey*

2 c. warm water
1 T. yeast
1 T. sugar
2 t. salt
4 c. flour (I used high gluten bread flour)
oil
cornmeal
butter

Place water, yeast, sugar, and salt in a warm bowl and stir to dissolve.  Add 4 c. flour and stir until blended. (I suppose you could use your Bosch or KitchenAid, but I stirred the flour in by hand and it wasn't difficult.)  Do not knead.  Cover and let rise 45 minutes or until doubled.  Flour hands, remove dough, and place in two rounds on a baking sheet dusted with cornmeal and flour.  Cover and let rise an additional 45 minutes, or until doubled.  Bake at 435 for 10 minutes.  Reduce temperature to 375 and cook an additional 20 minutes.  Brush with butter and serve warm.

Tomato, Mozzarella, and Avocado Salad

Tomato, Mozzarella, and Avocado Salad
*from the kitchen of Mindy Gilkey*

1-2 fresh tomatoes, sliced
1 avocado, sliced
fresh mozzarella, sliced
fresh basil, chopped
2 T. basalmic vinegar
1 t. garlic, minced
1 t. olive oil
1/4 t. salt
1/4  t. dried basil
1/4 t. dried oregano

Layer tomatoes, avocado, and mozzarella in a dish.  Top with fresh basil.  Combine vinegar, garlic, olive oil, salt, and dried spices in a smal bowl and drizzle over the top of the salad.  Serve immediately.

Pesto

Pesto
*from the kitchen of Ina Garten*

1/4 c. walnuts
1/4 c. pine nuts
9 cloves garlic
5 c. basil
1 t. salt
1 t. pepper
1 1/2 c. olive oil
1 c. Parmesan cheese

Combine all ingredients in a food processor or blender except oil.  Add oil in a steady stream as you process everything to bring together.  According to the Barefoot Contessa, "air is the enemy of pesto," so the best way to preserve it is to add a layer of olive oil on top and freeze it.  FWIW.

Jalapeno Artichoke Dip

Laurel's Jalapeno Artichoke Dip
*from the kitchen of Amylee Nicoll*

Ingredients
2 c. mayo
2 c. freshly shredded parmesan cheese
1 16 oz. can artichoke hearts, roughly chopped
6-8 oz. jalapenos, roughly chopped
whole grain chips, baguette, or veggies, for serving

Instructions
Preheat oven to 350. In a small bowl, combine all ingredients and stir. Spread dip in an oven-safe dish. Bake for 45 minutes until hot, browned, and bubbly.

Veggie Bagel Sandwiches

Veggie and Cheese Bagel Sandwich
*from the kitchen of the Pioneer Woman*

Prep Time: 15 Minutes

Ingredients
1/2 block Of Cream Cheese
2 whole (to 3) Green Onions
Tomatoes
Cucumbers
Avocado
Red Onion
1 whole Everything Bagel (or Any Kind Of Bagel)
Alfalfa Sprouts
1 Or 2 Slices Of Muenster Cheese
Slice Of Cheddar Cheese
Lettuce

Preparation Instructions
Place ½ a block of cream cheese on a plate and mash it a bit with a fork. Next, chop up 2-3 green onions and mix them with the cream cheese until thoroughly combined.

Slice all veggies (tomatoes, cucumbers, avocados, red onions) thinly.

Slice bagel in half. Spread the cream cheese generously on both sides of the bagel.

Layer the vegetables. First lay the avocados right along the cream cheese to help them stay put. Next the alfalfa sprouts and then one slice of each kind of cheese. On the other half of the bagel arrange the cucumber slices in a circle.

Sprinkle the cucumbers with a pinch of salt if you would like.

Next lay the onion slices on top of the cucumbers, then the tomatoes, followed by a slice of lettuce, and if you’re feeling naughty, another slice of Muenster cheese.

Put the whole thing together and Voila! A cool, crisp, and deliciously fabulous Veggie and Cheese Bagel Sandwich.