Recipes

MIMOSA FRUIT Salad

Ingredients

3 kiwis, peeled and sliced 1 c. blackberries 1 c. blueberries 1 c. strawberries, quartered 1 c. pineapple, cut into small pieces 1 c. Prosecco, chilled 1/2 c. freshly squeezed orange juice 1 tbsp. honey 1/2 c. fresh mint

BLUE CRUSH MARGARITA

Ingredients

2 limes, sliced into wedges Course salt, for rimming glasses 1/4 c. Blue Curacao 3 oz. tequila 3 oz. triple sec 1/3 c. lime juice 1 can seltzer 2 c. ice

Rim two tall glasses with lime and salt. Combine Curacao, tequila, triple sec and lime juice into the glasses and stir to combine. Top with a splash of seltzer and as much ice as desired. Garnish with a lime wedge and serve.

Directions

In a large bowl, combine fruit. Pour prosecco, orange juice and honey over fruit and toss carefully to combine. Garnish with mint and serve.

CAPRESE CHICKEN

INGREDIENTS

1 tbsp. extra-virgin olive oil 1 lb. boneless skinless chicken breasts kosher salt Freshly ground black pepper 1/4 c. balsamic vinegar 2 cloves garlic, minced 1 pt. grape tomatoes, halved 2 tbsp. shredded fresh basil 4 slices mozzarella

DIRECTIONS

In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate. Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil. | Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt cheese. Spoon tomatoes over chicken and serve.

Mango Ice Cream

Ingredients

4 egg whites 4 tablespoons sugar 1 cup mango puree 1 cup heavy cream

Directions

Beat egg whites until frothy, then gradually beat in sugar.

Mix the mango puree with cream, then fold in egg whites. Churn and freeze by hand or with an ice-cream maker.

As a variation, replace the cream with yogurt (you may need a little extra sugar).

Another variation is to omit the egg whites; replace the mango puree with 1 pound of seeded, peeled papaya and the juice of one lime. Puree with one cup sugar, blend in the cream, and churn and freeze.

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