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R E C I P E S BERRY-MINT GRANITAS
HERBED BLACKBERRIES
ON HE ROCKS
T
HANDS-ON 10 MIN TOTAL 10 MIN SERVES 1
4 blackberries, plus more for garnish
2 sprigs fresh rosemary,
plus more for garnish
Ice cubes
3 Tbsp. (1½ oz.) tequila
2 Tbsp. (1 oz.) lime juice
4 tsp. (about ¾ oz.) Simple Syrup
(recipe below)
Put blackberries and rosemary in a
cocktail shaker; crush gently with a
muddler or back of a wooden spoon. Add
ice cubes, tequila, lime juice, and Simple
Syrup. Cover and shake until very cold.
Strain into an ice-filled glass. Garnish with
blackberries and a rosemary sprig.
QUICK GLUTEN-FREE VEGAN
PER ½ -CUP SERVING: 157 CAL; 0G FAT (0G SAT); 1G
PRO; 16G CARB (2G FIBER, 13G SUGARS); 6MG SODIUM
Simple Syrup
Mix together 1 cup water and 1 cup
sugar in a small saucepan. Bring
to a boil over medium heat, stirring
until sugar dissolves. Chill, covered,
up to 2 weeks. Makes 1½ cups.
GINGER-PEACH BELLINI
HANDS-ON 15 MIN TOTAL 15 MIN SERVES 6
1 (20-oz.) bag frozen
unsweetened peach slices
½ to ¾ cup Ginger Syrup
(recipe below)
¼ cup peach schnapps
1 bottle prosecco
Fresh peach slices for garnish
Blend peaches, Ginger Syrup, and
schnapps in a blender until smooth. Divide
among 6 chilled 8-oz. glasses. Slowly
add prosecco, stirring gently to combine.
Garnish with fresh peach slices.
QUICK VEGETARIAN GLUTEN-FREE
PER 1-CUP SERVING: 253 CAL; 0G FAT (0G SAT); 1G PRO;
38G CARB (2G FIBER, 34G SUGARS); 12MG SODIUM
Ginger Syrup
Mix together 1½ cups water, 1 cup sugar,
¼ cup coarsely chopped unpeeled
fresh ginger, 2 Tbsp. freshly squeezed
lemon juice, and ½ tsp. whole black
peppercorns in a saucepan. Bring to a
boil; reduce heat and simmer, stirring
frequently, until sugar dissolves. Let
cool. Strain syrup through a fine-mesh
sieve; discard solids. Chill, covered, up
to 2 weeks. Makes 2 cups.
3. Process blueberries and raspberries in a food
processor until smooth. Strain through a fine-
HANDS-ON 20 MIN TOTAL 9 HR, 40 MIN SERVES 8
mesh sieve into bowl with chilled syrup; discard
1 lemon seeds. Stir in reserved lemon juice. Spa Day RECIPES
1½ cups water 4. Pour berry mixture into a 9x13-inch baking
¾ cup sugar pan. Cover and freeze until edges are slushy,
3 sprigs fresh mint, plus more for garnish 1½ to 2 hours. Stir with a metal spoon, scraping
2 cups fresh blueberries frozen mixture off bottom and sides of pan.
2 cups fresh raspberries Cover and freeze, stirring every 30 minutes, until
Lime wedges for garnish mixture is slushy, about 3 hours more. Cover and
freeze until firm, 4 to 24 hours more.
1. Remove lemon zest in 1- to 2-inch sections 5. Let stand and soften slightly at room
using a vegetable peeler, avoiding the bitter white temperature 5 to 10 minutes. Scrape surface of
pith. Squeeze and reserve 2 tsp. juice from lemon. granita with a fork and spoon into chilled
2. Stir together lemon zest, water, sugar, and mint dessert dishes. Garnish with additional mint and
in a small saucepan. Bring to a boil over medium lime wedges.
heat, stirring until sugar dissolves; let cool.
Transfer to a bowl and chill, covered, 45 minutes. GLUTEN-FREE VEGAN
Remove and discard lemon zest and mint. PER 1½ -CUP SERVING: 114 CAL; 1G FAT (0G SAT); 1G PRO;
29G CARB (3G FIBER, 24G SUGARS); 3MG SODIUM
C
S
SHRIMP PRING ROLLS WITH HIMICHURRI SAUCE
HANDS-ON 30 MIN TOTAL 45 MIN SERVES 10 Make Chimichurri Sauce
A light-and-bright chimichurri sauce gives these 1. Pulse parsley, oil, rice vinegar, garlic, salt,
rolls an Argentinian twist. For a vegan version, black pepper, and crushed red pepper in
substitute strips of firm tofu for the shrimp. a food processor or blender until chopped but
not puréed. Transfer to a large bowl.
For Chimichurri Sauce
Make Spring Rolls
1½ cups lightly packed fresh parsley 2. Stir lettuce, carrots, cilantro, mint, and green
¼ cup olive oil onions into Chimichurri Sauce. Let stand, stirring
¼ cup rice vinegar occasionally, 15 to 30 minutes.
4 to 6 cloves garlic, minced 3. Meanwhile, bring a saucepan of lightly salted
¼ tsp. salt water to a boil. Add rice noodles. Cook until just
¼ tsp. black pepper tender, about 3 minutes; drain. Rinse with cold
¼ tsp. crushed red pepper water; drain again. Snip noodles into small pieces.
For Spring Rolls 4. Pour some warm water into a pie plate. For
1 cup shredded romaine lettuce each spring roll, carefully dip 1 rice paper into
¾ cup coarsely shredded carrots water and transfer to a dinner plate. Let stand
½ cup fresh cilantro leaves several seconds to soften. Put a parsley sprig
½ cup fresh mint leaves and 2 shrimp halves just below center of paper;
2 green onions, cut into thin bite-size strips top with about ⅓ cup vegetable mixture and
1 oz. rice vermicelli noodles
some rice noodles. Tightly roll up rice paper
10 (8-inch) rice papers from bottom, tucking in sides as you roll.
10 sprigs fresh Italian parsley and/or cilantro 5. If desired, serve spring rolls with soy sauce
10 cooked shrimp, peeled, and sprinkle with crushed red pepper.
deveined, and halved lengthwise PER SERVING (1 SPRING ROLL AND ABOUT 1 TBSP. SAUCE):
Reduced-sodium soy sauce (optional) 129 CAL; 6G FAT (1G SAT); 4G PRO; 15G CARB (2G FIBER,
Crushed red pepper (optional) 1G SUGARS); 387MG SODIUM
S
HONEY-QUINOA ALAD WITH CHERRIES AND CASHEWS
HANDS-ON 30 MIN TOTAL 30 MIN SERVES 4 1. Stir together water, quinoa, and ¼ tsp. salt
in a saucepan; bring to a boil. Reduce heat;
1 cup water
⅔ cup quinoa, rinsed and drained simmer, covered, until liquid is absorbed,
½ tsp. salt about 10 minutes. Remove from heat. Let
stand 10 minutes; fluff with a fork.
¼ cup honey
2 Tbsp. grated fresh ginger 2. Meanwhile, whisk together honey, ginger,
2 Tbsp. white wine vinegar vinegar, lime juice, garlic, remaining ¼ tsp. salt,
2 Tbsp. lime juice and the pepper in a small bowl. Slowly add oil,
whisking constantly until fully incorporated.
1 small clove garlic, minced
3. Stir together cooked quinoa, the cherries,
¼ tsp. black pepper
cashews, dried apricots, and red onion in a
¼ cup olive oil
large bowl. Add lettuce. Drizzle with ½ cup
1 cup fresh dark sweet cherries, pitted and
honey vinaigrette; toss to coat. Serve salad
halved, or red seedless grapes, halved
½ cup coarsely chopped cashews with remaining vinaigrette.
½ cup dried apricots, thinly sliced QUICK VEGETARIAN GLUTEN-FREE
¼ cup thinly sliced red onion PER 2-CUP SERVING: 452 CAL; 23G FAT (4G SAT); 8G PRO;
4 cups torn butterhead 57G CARB (5G FIBER, 30G SUGARS); 302MG SODIUM
(Boston or bibb) lettuce