Rose Lemonade & Gin Cocktail

These yummy gin cocktails are the perfect addition to any Sunday brunch. We wondered for a slight moment if Easter was a drinking holiday, and quickly settled on “duh,” so these made an appearance on our Easter Sunday brunch table. Check out the full brunch menu here!

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You’ll need:

1/2 oz lemon juice

2 oz rose lemonade

2 oz gin

Mint to garnish

 

To make the cocktails:

Combine the lemon juice, lemonade and gin in a shaker with ice. Shake and strain into a champagne glass. Top with ice and garnish with mint.

Gin-Cocktail

Happy sipping!

Liz

Hungry Texans

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lemony pea toasts


LemonyPeaToasts

I imagine many readers’ childhoods were filled with dinner table commands, “Eat your peas!” Not this girl. It helps when your own mother never overcame her childhood trauma of peas. Because Mommy Cat has such an intense aversion to ’em, green peas were always absent from the Lovett dinner table and for years I assumed I’d hate them too! When I finally gave peas a chance, I was delighted by their texture and fun burst of fresh flavor.

This lemony pea mash on toasts makes an easy peasy app, and the lemony pea mash would make a scrumptious spread for a veggie sandwich (I’m dreaming of a goat cheese, lemony pea mash, avocado, and sprouts concoction). 

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2 loaves of crusty bread, sliced (we used ciabatta)
olive oil for drizzling on sliced bread
1 2-cup bag of frozen peas, thawed
1 tbs olive oil
4 cloves of garlic smashed
2 tbs lemon
2 tbs chives
1/4 c parsley (I used the squeeze parsley for the first time! amazing!)
1/4 tsp crushed red pepper
salt to taste

In a large pan, heat olive oil, garlic, parsley and chives. Add your peas and squeeze in your lemon. Add red pepper and salt to taste. Heat mixture until your peas are thoroughly cooked, but before they’re too mushy.

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Pour pea mixture into your food processor and give it about 8 good pulses – I wanted to maintain some semblance of pea texture so opted for a coarse mash over a pea puree – but do whatever floats your boat.

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Slice (or solicit a sous chef, thanks One Sock Wonder!) your bread to desired width – I recommend ~1/2 inch – and generously drizzle on olive oil and toast.

Heap room temperature pea mash onto toasts and enjoy!

Peas out,

Julia

tabouleh


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I love tabouleh. So much in fact that I often find myself scooping heaps of it from the Whole Foods salad bar and eating it for breakfast (they do a terrific and terribly convenient version of the traditional mezze). Yesterday was my first attempt to make it myself, and although a tabouleh purist might roll her eyes at my creative liberties (no tomatoes, no onion, no cucumbers) it’s the perfect, refreshing delight for my palette.

All you need is:

1/2 cup bulgar

1/3 cup lemon juice

1/3 cup olive oil

two bunches of parsley

a dozen mint leaves

salt to taste, I used ~2 tsp

This was also my first time cooking with bulgar and I use “cooking” loosely because all you really do is rehydrate it. Start by rinsing your bulgar in a fine, mesh strainer. Transfer to a large bowl and pour in half of your lemon juice. Let it sit for 30-40 minutes or until the bulgar starts to fluff and get more tender.

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While your bulgar’s soaking and absorbing your lemon juice, in the bowl of a food processor place parsley & mint. Pulse to mince. Then, combine olive oil with with other half of your lemon juice and slowly pour into your parsley/mint mixture.

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Once your bulgar is adequately soaked, pour in your green mixture and stir to combine.

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There you go! Super simple tabouleh – no heat required. This is also a great make ahead dish, I had some for lunch today and I think it improves with age as the flavors have longer to gel.

A refreshing addition to any summer plate or breakfast of champions,

Julia