Daily Squeeze

SERVES 3 TO 4  PREP 10 MINUTES

Spicy Spiked Lemonade

Take your lemonade beyond the traditional sweet and sour by adding a little heat! This spiked lemonade uses a splash of hot sauce to tease the senses.

Yield: 3 to 4 cocktails Preparation: 10 minutes

Ingredients

16 ounces water 1/3 cup sugar 6 ounces lemon juice 5 ounces vodka Hot sauce (preferably sriracha-style) Ice Lemon slices for garnish

Preparation

1. Combine the water and sugar in a saucepan. Cook on medium heat just until the sugar dissolves, about 1 minute. Set aside to cool.

2. Pour the sweetened water, lemon juice and vodka into a small pitcher. Add 5 to 10 drops of hot sauce until you reach your desired heat level.

PREP 10 MINUTES  COOKING 20 MINUTES

Pasta in White Wine Lime Sauce with Broiled Salmon and Summer Grape Tomatoes

This easy pasta dish is perfect for a summer evening. It is coated in a tangy lime sauce that is delicious with salmon and sweet grape tomatoes. In this recipe you quickly broil the salmon, but feel free to take it outside to the grill for even more summer flavor.

Yield: 4 servings Preparation time: 10 minutes Cooking time: 20 minutes

Ingredients

1 tablespoon olive oil ¼ cup chopped onion 2 cloves garlic, minced ½ cup chicken or vegetable stock ¼ cup dry white wine 2 tablespoons lime juice 1 pint grape tomatoes Salt and pepper to taste 1 pound whole wheat pasta, cooked 3 tablespoons chopped fresh chives Zest of 1 lime

Salmon 12 ounces wild salmon ½ teaspoon olive oil Salt and pepper ½ lime

Preparation

1. For the pasta, heat 2 teaspoons of the olive oil to a large, deep skillet on medium high. Add the onion and garlic and cook 1 minute. Stir in the stock, white wine and lime juice. Reduce the heat to medium and simmer until reduced by half, about 10 to 15 minutes.

2. Meanwhile preheat the broiler and place the tomatoes in a single layer on a baking sheet. Drizzle with the remaining 1 teaspoon of olive oil and add a sprinkle of salt and pepper to taste. Broil until the skins begin to brown and split, about 5 minutes. Remove from the oven and set aside.

3. Next, place the salmon on a baking sheet, and lightly coat it with the ½ teaspoon of olive oil. Sprinkle it lightly with salt and pepper. Broil for 12 minutes, or until the fish flakes and browns slightly on the top. Squeeze the juice from the half of lime over the salmon.

4. Once the wine sauce has reduced, stir in the cooked pasta, the chives and the lime zest.

SERVES 6 TO 8  PREP 10 MINUTES  COOK 20 MINUTES

Chipotle Lime Mac n Cheese

This creamy mac n cheese gets its heat from chipotle peppers along with a cooling twist of tangy flavor from fresh lime zest. It’s an easy and delicious side dish that makes the perfect partner for any main course.

SERVINGS: 6 to 8

TIME TO TABLE: 10 minutes prep, 20 minutes cooking.

INGREDIENTS: 2 slices bacon, chopped ¼ cup finely chopped onion 2 cloves garlic, minced 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3 cups 2% or whole milk 12 oz. sharp cheddar cheese, shredded 2 chipotle peppers, chopped + 2 teaspoons adobo sauce 1 teaspoon fine ground sea salt 1/8 teaspoon ground black pepper 1 lb. large elbow macaroni, cooked to al dente Zest of 2 limes

PREPARATION

1. In a 4 to 5 quart pot, cook the bacon over medium heat for about 7 minutes or until it becomes crisp and the fat is visible on the bottom of the pan. Transfer the bacon to a small dish.

2. Add the onion and garlic to the pot and cook for 1 minute. Add the butter, cook until melted and bubbly. Whisk in the flour until a paste forms. Slowly whisk in the milk.

3. Raise the heat to bring the milk to a simmer as you whisk. Continue to cook and whisk until the sauce thickens enough to coat the back of a spoon, 5 to 7 minutes.

4. Reduce the heat to low and stir in the cheese until melted. Add the chopped peppers and the adobo sauce, salt and ground black pepper.

Summer Garden Ceviche  

Ceviche is a South American dish that uses the acid in lemons and limes to change the protein structure of raw fish. This gives the fish a pleasant cooked texture while adding a delicious tangy flavor. Once the fish has marinated, you can combine it with summer vegetables to create a refreshing ceviche perfect with tortilla chips or as a starter at your next garden party.

Yield:  6 to 8 servings

Preparation Time: 3 hours 30 minutes

Ingredients

12 ounces tilapia, chopped into bite-size cubes ⅓ cup fresh lemon juice ⅓ cup fresh lime juice 1 medium cucumber, diced 1 small yellow bell pepper, cored and diced 1 jalapeno, cored, ribs and seeds removed, diced ¼ of a large onion, diced 3 cloves garlic, minced ¼ cup fresh cilantro, chopped ¼ teaspoon salt

Preparation

1. Spread the fish into a single layer in a 9 x 13 inch glass baking pan. Pour the lemon and lime juice over the fish and stir to coat all the pieces. Cover with plastic wrap and refrigerate for 1 hour, stirring the fish after 30 minutes. The fish is ready when it turns opaque.

2. Toss together the cucumber, bell pepper, jalapeno, onion and garlic in a large bowl. Drain the juice from the fish and transfer the fish to the bowl.

SERVES 4  PREP 30 MINUTES

Spicy Citrus Marinade for Grilled Chicken

Celebrate the first day of summer by adding new flavors to your grilled chicken! Spicy, sweet and tangy – this lemon and lime marinade has everything you need to kick off a season of delicious food.

Yield:  Marinade for about 4 pounds of chicken

Preparation: 40 minutes

½ cup fresh lime juice ½ cup fresh lemon juice ¼ cup fresh cilantro 2 cloves garlic, peeled 1 jalapeno, stem removed* 2 tablespoons brown sugar 1 teaspoon salt 4 pounds chicken pieces Lemon and lime wedges

Add the lime juice, lemon juice, cilantro, garlic, jalapeno, brown sugar and salt to a blender. Puree until smooth, about 15 to 20 seconds.

Place the chicken in a large pan, at least 11 x 13 inches. Pour the marinade over the chicken and turn the pieces to coat. Cover with plastic wrap and place in the refrigerator for 30 minutes, turning the pieces once after 15 minutes.

Heat the grill to about 450 degrees Fahrenheit. Arrange the chicken on the grill and cook for about 30 to 35 minutes, turning two to three times once it has seared. Cook to an internal temperature of at least 165 degrees Fahrenheit. Serve with lemon and lime wedges.

Chipotle-Lime Three Bean Salad  

This simple bean salad will be a welcomed surprise at your next picnic. It’s tangy, spicy flavor makes it a delicious sidekick for burgers, brats and hotdogs.

Yield:  6 to 8 servings

Preparation time: 30 minutes

Ingredients

1 (15 ounce) can black beans, drained and rinsed 1 (15 ounce) can garbanzo beans, drained and rinsed 1 (15 ounce) can red kidney beans, drained and rinsed 1 shallot, finely chopped 1 green bell pepper, chopped ½ cup cilantro, finely chopped 2 teaspoons chipotle in adobo sauce* 1 teaspoon sugar ½ teaspoon salt Juice of 2 limes Zest of 1 lime

Preparation

1. Place the black beans, garbanzo beans and kidney beans in a large bowl. Add the shallot, bell pepper and cilantro. Stir to combine.

2. In a small dish, stir together the chipotle in adobo sauce, sugar, salt, lime juice and lime zest.

3. Pour the dressing over the beans and stir to coat. Place the bean salad in the refrigerator for at least 15 minutes before serving to let the flavors blend.

PREP 15 MINUTES

PREP 10 MINUTES

Herb Grilling Rub with Lemon-Lime Salt

This Herb Grilling Rub can be packaged in small glass containers with simple instructions for using it with chicken, pork or vegetables. Wrap the gift in a rustic dish towel that can be kept grill-side for quick clean up. 

Yield: About ¾ cup

Preparation time:  10 minutes

4 tablespoons lemon-lime salt 2 tablespoons dried basil 2 tablespoon dried dill 2 tablespoons brown sugar 2 teaspoons smoked hot or sweet paprika

Place all ingredients in a small food processor or spice grinder. Pulse 4 to 5 five times until all ingredients combined. Transfer to an airtight container and keep up to 2 months.

Instructions for using Herb Grilling Rub:

PREP 45 MINUTES

Honey-Citrus Iced Tea

Iced tea, lemonade and limeade are classic summer drinks. This refreshing beverage combines the best of all three and adds a sweet twist with honey. This large batch makes it an ideal drink when you are expecting a crowd.

Yield: 16 servings

Preparation time: 45 minutes

Ingredients

8 cups water

4 tea bags

1/3 cup honey

8 ounces fresh lemon juice

8 ounces fresh lime juice

Cold water

Ice

Lemon and lime slices, for garnish

Preparation

1. Bring the 8 cups of water to a boil in a tea kettle. Remove the kettle from heat. Place the 4 tea bags in a large pitcher or bowl. Pour the hot water over the tea bags. Let steep for about 5 minutes. Discard the tea bags.

2. While the tea is still very warm, stir in the honey until it is completely dissolved. Taste for sweetness and add more honey if desired. Set the tea aside to cool to room temperature. You can speed the process by placing it in the refrigerator. Meanwhile, combine the lemon juice and lime juice in a small pitcher.

SERVES 4   PREP 20 MINUTES

Lemon Cream Pie Milkshakes

Give your oven a break in this summer heat and turn your lemon pie into a milkshake! Tangy lemon curd, creamy vanilla ice cream and crunchy cookies are combined to make a cooling, sweet treat.

Yield: 4 shakes

Preparation: 20 minutes

Lemon Whipped Cream ½ cup heavy whipping cream, cold 2 teaspoons powdered sugar ½ teaspoon lemon zest

Milkshakes ½ cup lemon curd** 3 cups vanilla bean ice cream 1 ½ cups milk 4 shortbread cookies or sugar cookies Lemon slices for garnish

Preparation

1. To make the whipped cream, add the heavy cream to a mixer fitted with the whisk attachment. Whisk on high until soft peaks form and the cream holds to the whisk when lifted out of the bowl. Fold in the powdered sugar and lemon zest. Place in the refrigerator while making the shakes.

2. To make the milkshakes, combine the lemon curd, ice cream and milk in a blender. Puree until smooth, about 15 to 20 seconds. Pour an even amount of the shake into each of four glasses.

3. Crumble half of a cookie over each shake. Top each with an equal amount of the whipped cream. Crumble the remaining half of a cookie over each dollop of whipped cream. Top with a lemon slice and serve.

**You can make your own lemon curd using the recipe below. This recipe makes about 1 cup of curd.

Fresh Lemon Curd ½ cup freshly squeezed lemon juice 1/3 cup sugar 2 egg yolks 1 whole egg Pinch of salt 6 tablespoons of unsalted butter, cubed Zest of 1 lemon ¼ teaspoon pure vanilla extract

1. To make the lemon curd, use a double boiler. Add the lemon juice, sugar, egg yolks and egg to the top pan. Heat the water as you stir together the ingredients until smooth. Bring the water close to a boil and then reduce it to a simmer, adjusting as needed during cooking.

2. Add the butter and salt to the lemon curd. Continue to stir constantly until the butter is melted and the mixture begins to thicken. It is done when it begins to hold its shape when stirred, after about 10 to 15 minutes.

Serves 2

Jalapeño Margaritas with Lime-Chili Salt

Spice up your next cocktail party with these margaritas. They combine lemons, limes and jalapeno-infused simple syrup for a sweet, tangy flavor that leaves you with a pleasant hint of heat.

Yield: 2 drinks

Jalapeño Syrup ½ cup sugar ¼ cup water 1 jalapeno sliced

Lime-Chili Salt 2 tablespoons margarita salt Zest of 1 lime 1/8 teaspoon ground cayenne pepper

The Margarita 3 ounces Jalapeno Syrup 3 ounces tequila 4 ounces fresh lime juice 4 ounces fresh lemon juice Ice Lime slices for garnish

Preparation

1. To make the syrup, combine water, sugar and jalapeño in a sauce pan. Heat on medium-high, stirring often, until the sugar dissolves. Remove from heat and allow to cool to room temperature. Once cooled, strain and discard the jalapeño.

2. To prepare the glasses, stir together the salt, lime zest and cayenne pepper. Run a lime wedge over the rim of two pint glasses. Dip the rims in the salt. Fill the glasses with ice.

Coconut-Citrus Sugar Scrub

Give your feet a mid-summer treat with a home pedicure. This scrub uses large-granule raw sugar and finer white sugar to gently exfoliate while the coconut oil softens your skin. The oils from lemon and lime cleanse and refresh your feet.Get ready to show off the results in your favorite strappy shoes!

Yield: About ½ cup of scrub

Ingredients

¼ cup virgin coconut oil ¼ cup raw sugar ¼ cup white sugar Zest of 1 lemon Zest of 1 lime

Preparation

1. Start by ensuring your coconut oil is the right consistency. It needs to be spreadable. If the temperatures are hot and it has turned more to liquid, refrigerate it for a few hours. If it is too hard, pop it in the microwave for 15 to 20 seconds.

SERVES 6 PREP 15 MINUTES

Summer Potato Salad with Lemon Parmesan Dressing

This potato salad is sure to be the star at your next picnic. Lemon juice and zest make a tangy dressing that is balanced by the salty flavor of freshly grated Parmesan cheese. It makes a versatile side dish that can be served warm or cold.

Yield: 6 servings

Preparation: 15 minutes

Ingredients

2 pounds red or white new potatoes, cooked and quartered ½ cup chopped roasted red pepper ½ cup diced onion 2 cloves garlic, grated 4 tablespoons grated Parmesan cheese Juice of 2 lemons Zest of 1 lemon 2 teaspoons extra virgin olive oil 2 teaspoons chopped fresh basil ½ teaspoon salt ¼ teaspoon ground black pepper

Preparation

1. Place the potatoes in a large bowl and add the red pepper, onion and garlic. Stir to mix all ingredients.

2. In a small bowl, stir together the Parmesan cheese, lemon juice, lemon zest, olive oil, basil, salt and pepper. Pour the dressing over the potatoes and stir to coat all ingredients.

PREP 1 HOUR 45 MINUTES

Candied Lemon Peel

Candied lemon peel makes a pretty edible garnish for your summer drinks and desserts. It is so easy to prepare that once you give it a try, you may never throw away a lemon peel again.

Yield: About 1 cup of candied lemon peel slices

Preparation: 1 hour 45 minutes

Ingredients

6 lemons 2 cups sugar More sugar for coating the lemon peel

Directions

1. Cut the ends off each lemon, and then cut the lemon in half length-wise. Pull the peel back from the fruit. Reserve the fruit for juicing later. Use a spoon to scrape any remaining pieces of fruit left on the rind.

2. Cut the rind into 1/8 to ¼ inch thick slices. Place the slices in a large saucepan. Fill the pan with water to cover the lemon peels. Bring to a boil. Remove the pan from the heat and discard the water.

3. Refill the pan with water to cover the peel and bring to a boil again. Then discard the water. Repeat this process for a total of 4 times.

4. Add 2 cups of sugar to the drained, boiled lemon peel. Refill the pan with water to cover the peels again, about 2 cups. Return the pan to the heat and bring to a simmer over medium-high. Reduce the heat to maintain the simmer and let cook for about 60 to 75 minutes. It is done when the lemon peel begins to turn translucent.

5. Place a cooling rack over a paper towel lined baking sheet. Strain the lemon peel from the syrup and place the peel in a single layer on the cooling rack. Let drain for 10 to 15 minutes.

SERVES 8

Red, White and Lemon Sangria

This festive, tangy sangria will cool you off on a hot afternoon. Pass the pitcher around at your next barbecue and toast to family, friends and summer fun.

Yield: About 2 liters

Preparation: 1 hour 15 minutes

1 cup fresh lemon juice ½ cup fresh lime juice 1/3 cup sugar 2 lemons, sliced 1 white nectarine, pitted and chopped 1 red plum, pitted and chopped 1/3 cup blueberries 1 750 ml bottle white wine 1 liter club soda, cold 1/3 cup red raspberries for serving

Combine the lemon juice, lime juice and sugar in a pitcher. Stir until the sugar begins to dissolve. Add the lemons, nectarine, plum and blueberries. Cover and place in the refrigerator for 1 hour.