Vegetarian

A few fun tips – To keep your cocktail cold, freeze your berries 10 minutes before serving for berry “ice cubes”! If raspberries aren’t your thing, go for strawberries, blackberries, blueberries, or cranberries for a holiday season spin. You can even muddle the berries in the bottom of the glasses to really bring out their flavors and colors!

It is simple to make this and have it ready on hand.  I boil 8 oz of water in the microwave and then steep 2 bags of tea for 15 minutes.  While it is still warm, I stir in 2 spoons of sugar (you can use any sweetener and as much or as little as you want)  I give it a taste to make sure it is nice and sweet and then stick it in the fridge.

When you are ready for a glass, just fill your cup with ice, and pour in the tea and lemonade.  I like a ratio of 1 part tea to two parts lemonade.  That is how they make it at Starbucks.  You can play with it as much as you like.

Ingredients:

Directions:

1. In a medium bowl, stir together strawberries, mango, avocado, onion, jalapeno, cilantro, and lime juice. Season with salt, to taste.

Ingredients:

• 1 large hard boiled egg, peeled and sliced
• 1 2/3 cups chopped asparagus
• 2 slices cooked and crumbled center cut bacon
• 1/2 tsp Dijon mustard
• 1 teaspoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• pinch salt and pepper, to taste

Directions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.