Iced Chamomile Tea

It doesn't sound too special but once it comes from a farm and was picked by hand, it turns extraordinary. With all of the farmer's markets opening up this time of year, do yourself a favor and find a bunch of chamomile and make yourself a cup of fresh chamomile tea. It will be one of the best cups of tea you'll have and the tiny bouquets are so pretty and long lasting, before you pick them for tea making. Have a great weekend and enjoy!

• a heaping spoonful of fresh or dried chamomile
• 8 oz. boiling water
• ice

You want to pick the tiny flowers off and allow them to dry out. I set them out on a small paper bag and let them air dry for a few days. I don't think they were completely dried out yet when I made my tea but that's okay, you can steep your tea with the fresh flowers also, no need to wait.)

Take a heaping spoonful of chamomile and place it in a tea baller per 8 oz. of boiling water. Allow to steep until it naturally cools. Enjoy over ice.

Rose Water Spritzer

I absolutely love hot days! Mainly because I love the heat. In the middle of winter I fantasize of going away somewhere hot and finally the days have arrived, temperatures nearing ninety degrees. I get such a spurt of energy once the weather warms up. And the other reason (maybe the reason, lol) is I lose my appetite!  I could have a large salad and be satisfied. So, on days like this it's really important to stay hydrated and water just isn't that exciting. I usually cool down with iced teas and sparkling waters flavored with something and today rose water was that little something making the sparkling water extra special. It's a nice drink to have in the evening. Enjoy!

• 8 oz. sparkling water
• 1/4 teaspoon rose water
• pinch sea salt
• handful of crushed ice

Mix the water, rose water and the pinch of sea salt. Adjust the seasoning as needed. Add in the ice. Serves one.

Rhubarb & Cherry Cocktail

Sometimes, there is nothing sweeter than the first few drops of a spring rain. I was lucky enough to be outside while peeling the rhubarb, as the cool drops started falling and for a microsecond, I closed my eyes and really enjoyed it before the heavy drops started falling and fall all day, they did. This tart, yet slightly sweet drink is refreshing on a hot and humid, rainy day where the windows are opened up a bit and you feel that rainy breeze coming in, while enjoying a good read. Enjoy!

• 4 cups chopped rhubarb, (about 1&1/2 pounds)
• 2 cups frozen pitted cherries
• 64 oz. water
• sea salt
• xylitol
• rose water

Begin by peeling the rhubarb. I start off by giving the rhubarb a good wash and then cutting the stalks into manageable size pieces and then I peel the thinnest outer layer. I find using a vegetable peeler takes too much of the rhubarb and a small paring knife works best, just be careful. If you are unsure, bite into the rhubarb and it should have none of those fibers and be easy to eat, just pucker-your-lips-sour!

Next, combine the rhubarb, cherries. water and a pinch of sea salt and bring to a boil. Once it's at a rolling boil, lower the heat to low and simmer for about 20 minutes. Next, with an immersion blender, blend your mixture until smooth and add in your sweetener of choice, if needed. I'm obsessed with xylitol now, so I added in 2 tablespoons. Stir until dissolved. Allow to cool and then add in your rose water. Add in the rose water, little by little, start with a teaspoon and then add more to taste. With rose water, my experience is a little goes a long way. This is super easy to make a party cocktail, just add in tequila, a fruity flavored vodka or sweet wine and serve with lots of ice and lemon and lime wedges. Makes 8 cups.

Creamy Cannellini Bean Salad

Macaroni salad lovers, you won't miss the pasta once you have this cannellini bean salad! It's nice and creamy, a little tangy and then you get a bite with a little bacon and you say, "What macaroni salad?" and the glutenous macaroni that you once pined for is a distant memory. That's right, a distant memory. I didn't think it was possible, but it is! Enjoy!

• 3 1/2 cups cannellini beans soaked overnight or about 6 cups cooked
• 1 Kirby cucumber, finely shredded and squeezed dry
• 1/2 cup minced sorrel leaves
• 2 slices cooked bacon, crumbled
• 4 tablespoons mayonnaise
• 2 tablespoons white balsamic pear infused vinegar
• 1 tablespoon olive oil
• squeeze of about half a lemon
• a pinch or two of chili flakes
• sea salt
• ground black pepper

Combine all of the ingredients and mix well. Adjust the seasoning as needed. (If you can't find sorrel leaves, just add a little lemon zest.) Garnish with a little shredded sorrel leaf or chili flakes. Makes a nice big bowl, great for a party and it's even better the next day.

Cucumber & Sorrel Cocktail

It's the unofficial start of summer and I have been looking forward to this Friday for a long time now and it's finally here! But it's raining and not feeling much like summer on the east coast, as I have my comfy sweater on to keep warm, the windows are closed shut and I'm contemplating making some steaming hot chicken and leek soup. And if the outdoor temperature gauge is working right, it's about 45 degrees outside. It figures with our long winter and springs' delay that the unofficial start of summer is delayed too but that doesn't mean that we can't celebrate with a summer feeling cocktail...inside with our sweaters on and maybe a nice blanket to keep warm. ;) Have a great, memorable weekend and a thoughtful Memorial Day. Enjoy!

• 2 Kirby cucumbers
• 2 large sorrel leaves
• 4oz. cucumber vodka
• 1 teaspoon xylitol
• juice of 1/2 a lemon or more
• 12 oz.can lemon or lime flavored seltzer

Remove the inner vein of the sorrel leaf and discard. Roughly the sorrel leaf along with the cucumber and toss into a blender with the vodka until well blended. Add the xylitol and the lemon juice until well combined. Divide among 2 glasses and do the same with the seltzer and give them a gentle stir. Adjust the taste as needed. Serves 2.