SAVOR: A COOL RESPITE

As winter fades away, the search for perfect entertaining selections continues. According to our resident cuisine expert Josie Rees, these will do perfectly to serve all your guests.

STRAWBERRY LEMONADE SPRITZER

INGREDIENTS

  • 1 cup sugar
  • 1 cup water
  • 1 cup lemon juice, fresh squeezed
  • 3 cups water
  • Strawberry puree
  • 7-Up, Sprite, Ginger Ale

INSTRUCTIONS

  1. Boil one cup water and dissolve one cup sugar to make a simple syrup. Cool.
  2. Juice 7 – 9 lemons to yield one cup of lemon juice. Mix the simple syrup and lemon juice in a large pitcher. Add the water to dilute to your desired tartness.
  3. Rim the edges of the glasses with sugar.
  4. Add one tablespoon of strawberry puree into glasses and pour the lemonade over it. Top off with a splash of soda. I also added some frozen strawberries to keep it cool!
  5. Garnish with a lemon wedge and strawberry and add a liquor like vodka and gin, if desired.

BBQ PULLED PORK SHEET PAN NACHOS

INGREDIENTS

  • Tortilla chips
  • BBQ pulled pork
  • Shredded sharp, cheddar and Monterey jack cheeses
  • Canned black beans, drained and rinsed
  • Chopped fresh cilantro
  • Thinly sliced radishes
  • Diced avocado
  • Pico de gallo

INSTRUCTIONS

  1. Preheat the oven to 400 degrees.
  2. Layer tortilla chips on a sheet pan.
  3. Add desired amounts of pork, cheese and black beans.
  4. Heat for 6-8 minutes or until cheese is fully melted. T
  5. Top with cilantro, radishes, avocado and pico de gallo as desired.
  6. Serve immediately and enjoy.