Thursday, May 30, 2013

Brazilian Lemonade - Caity


Up until two weeks ago, Portland had been a perfect 70 degrees and sunny! We were able to get out and picnic in the park, go camping and hiking and just all around enjoy the warm weather. After one particularly warm day, I was craving something cold, citrusy and sweet when I remembered this Brazilian Lemonade. 

The recipe is for the lemonade served at Rodizio Grill (a Brazilian grill) in Trolley Square in Salt Lake City. I remember eating there once when Uncle Henry and Aunt Wendy were in town from Cedar City. We all loved the lemonade so much, Aunt Wendy bribed the waiter with a home-cooked meal in Cedar City (where he went to college during the school year) if he gave her the recipe which he did. Later on, the recipe was published in the Salt Lake Tribune too. 

You may be wondering why this recipe isn't called Brazilian Limeade since it clearly contains limes. According to Uncle Henry (who is from Peru and therefore an expert), South Americans don't differentiate betweens lemons and limes. That's why it's called lemonade, but calls for limes. Fun fact! 

If you want to mix things up you can add other fruit to the lime mixture, like raspberries, strawberries, pineapple or coconut, before blending. 

Make it a meal with Grilled Skirt Steak with Herb Chimichurri and Cuban Rice

One year ago: Sicilian Carrots

Friday, May 24, 2013

Fresh Bowls - Caity

Have you ever had the feeling, like after a road trip, that your insides are soaked in Cheetos and Coke? Like you have only consumed highly processed foods for the last 24-48 hours and you just feel... bleh! It's times like those that I like to make myself a Fresh Bowl. I get to load up on crunchy veggies, creamy avocado, steaming brown rice all drizzled with tasty Beach Sauce. Also, the bowls are so big, I always have leftovers for lunch the next day. 

This recipe is slightly adapted from the "Fresh" cookbook which was written by the owners of the Fresh restaurants located in Toronto, Canada. The Fresh restaurants are well known for their modern vegetarian fare and made-to-order juices. I have never been, but I really want to go! I bought the cookbook at Powell's last year and have really enjoyed every recipe I have made. 

The recipe for Beach Sauce and Dried Mixed Herbs is included below and will make much more than you need for one bowl. After you make it once then it shortens the prep time for future Fresh Bowls. Also, these bowls are served with 3 wedges of lemon, which may sound like a lot, but it tastes great when it's quite lemony! 

Thursday, May 2, 2013

Fried Egg and Arugula Roll Up - Erin

This is my favorite and easiest breakfast item of the moment.  It takes barely more time than just frying an egg, but with so much more delicious of a result!

what you will need:

2 eggs (I only use one yolk)
1 medium tortilla
hot sauce (I use Aardvark)
salt and pepper
small handful of arugula