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sunshine
by
Yee-Fan Sun |
1
2
continued from page 1 |
salad with tangy citrus dressing
This is a nice dressing to whip up along with the tequila chicken,
as it lets you use up the remaining orange half leftover from making the
marinade. I like my dressings a little bit on the sweet side, but feel
free to leave out the sugar if you prefer.
greens of your choice
red bell pepper
dressing
juice from ½ orange
1 Tbsp. fresh lemon or lime juice
1 Tbsp. tablespoon cider vinegar
½ tsp. Dijon mustard
½ tsp. sugar, optional
2 Tbsp. olive oil
1 clove garlic
salt and pepper to taste
Mince the garlic. Combine all
the ingredients and adjust seasonings to taste. Toss with greens and
sliced bell pepper.
 sun
tea with fresh mint
For the last couple of
weeks now, I’ve been spying big cheery jugs of dark amber liquid
concoctions sitting atop the stucco walls of many a neighbor’s home.
With the weather starting to feel downright summery, it’s sun tea
season. Now, many folks will tell you they like making sun tea because
the long, slow brew produces a clearer, less cloudy tea than you get
with the usual quickie boiling-water method. Which is true. But
personally, I just like it because you can only do it in the warm summer
months, when the sun’s good and strong, and the tea tastes extra good
poured into a tall, tall glass of cold, cold ice.
about one bag of tea per cup
of water (I use 10 bags of tea for the big sun tea jug with spigot that
I bought at my local Safeway)
big handful of fresh mint
sugar to taste
a big glass jar with lid
plenty of sunshine
Fill
the glass jug with water. Tie the mint sprigs together with string and
hang the end of the string over the lip of the jug.
Holding the string with one hand, mash up the mint leaves a bit
with the back of a wooden spoon to help release some of that yummy minty
flavor. (You can also squeeze the mint leaves with your clean hands
too). If your teabags have
strings, tie those strings together. Drop the teabags into the water and
let the strings hang over the lip of the jug, to make them easier to
remove later. Screw on the lid, and find a nice, sunny spot to let your
sun tea brew. After about an hour or so, check on it and see whether the
flavor’s strong enough for your liking. If so, pull out the tea bags
(I leave the mint in, but you can remove it if you don’t want your tea
to be too overpoweringly minty). Serve over plenty of ice, and add sugar
to taste.
o
check
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articles:
grilling
101 | grill
sides |
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