Strawberry-Tequila Redux + {Recipes for the Week of June 4}

by Julie

Hope you all had a great, long weekend last week. We were lazy, staying in bed late and going to coffee shops to read and lounge. We did host an impromptu night of BBQ over at our house (veggie burgers and dogs galore), and during the day, I treated myself to this nice, refreshing drink. I love how the strawberries’ sweetness mingles with the kick from the jalapeño: it’s a perfect and healthier alternative to the summertime margarita. As a hint, I’d definitely recommend using frozen strawberries–you get a smoother blend than with ice, plus you don’t have to worry about the ice watering down the flavors.

Strawberry-Tequila Redux

6 frozen strawberries

2 ounces 100% agave tequila

two slices jalapeño, more or less depending on your spice preference

juice of 1/2 lime


To make

Muddle frozen strawberries, jalapeño, and lime juice in cocktail mixer, until an almost thick syrup forms. Add tequila and shake vigorously. Drain into glass with ice and serve.

Recipes for the Week of June 4

Monday, June 4: Sesame Kale Salad (from Fresh 365)


1 large bunch kale, stems removed, leaves sliced in thin strips (about 4 c, packed)
1 garlic clove, minced
2 teaspoon minced fresh ginger
3 Tablespoon rice vinegar
1 Tablespoon olive oil
1 Tablespoon toasted sesame oil
1 Tablespoon soy sauce
2 Tablespoon minced red onion
1 carrot, shredded
1 Tablespoon sesame seeds, toasted
salt and pepper, to taste

Tuesday, June 5: Red Curry and Miso-Roasted Veggie Bowl (from Love & Lemons)


2 yellow pattypan squash (or other summer squash), sliced into roughly 1-inch pieces
3 small red potatoes, cut into 1-inch cubes
2 leeks, white and very light green parts only, sliced, rinsed and dried
1 small eggplant, cut into 1-inch cubes
1/2 cup tofu, cut into 1-inch cubes
1 bunch of swiss chard (4 or 5 large leaves), chopped
4-5 basil leaves, sliced
1/4 cup toasted sesame seeds
1 cup cooked quinoa or rice, to mix in or serve on the side (optional)

vegetable glaze & sauce
1 teaspoon red curry paste
1 teaspoon white miso paste
1 teaspoon agave or honey
1/4 cup olive oil
1/2 teaspoon sriracha
2/3 cup coconut milk
salt & pepper to taste

Wednesday, June 6: Maple Tossed Puy Lentils, Strawberry, Asparagus and Rhubarb Salad (from Green Kitchen Stories)


1 cup/2 1/2 dl puy lentils
2 fresh thin rhubarb stalks, thinly sliced
1 small box strawberries, sliced
1 small box of pearl tomatoes, halved
10 stalks asparagus, chopped into 1 inch (2,5 cm) pieces
15 fresh basil leaves
150 g feta cheese

3 tablespoon maple syrup
3 tablespoon olive oil
juice of 1/2 lemon
sea salt and black pepper, seasoning

Thursday, June 7: Beans and Greens Burritos (from Good Things Grow)


4 large or 8 small whole wheat flour tortillas
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon chili powder
salt and black pepper
1 bunch kale (about 1 pound), roughly chopped
2 cups cooked or canned black beans, drained, liquid reserved