Love homemade jams but not ready to start canning? In this video, I show you how to make a strawberry quick jam that is pectin-free and will stay fresh for about 3 weeks. It’s easy and delicious!
Add strawberries, sugar, lemon juice, and a pinch of salt to a heavy-bottomed pot and cook the mixture over a medium heat. As the fruit begins to soften, mash the fruit with a potato masher. Place 2-3 metal spoons in the freezer.
Bring the mixture to a boil and stir frequently. Cook until the mixture thickens, about 20 minutes.
To check for doneness, dip one of the frozen spoons in the mixture. If you can drag your finger across and the jam holds its form, it is done.
Transfer the mixture to a 2 8-ounce mason jars and let cool. Seal and keep in the fridge for up to 3 weeks.
This is your next margarita! This festive strawberry margarita has a Corona beer flipped up inside it … which is why they call it a Coronarita or a Mexican Bulldog Margarita. Either way, it is as tasty as it is fun! A delish marg with a beer chaser if you will.
Add the strawberries, ice, tequila, triple sec, lime juice, and agave to a blender. Blend until smooth.
Divide the blended margarita between four stable glasses, such as a pint glass, leaving enough room for the beer bottles.
Flip a Corona bottle up into each one.
This summer rice salad recipe is everything you need for your next potluck, BBQ, or just to eat your feelings. Cucumber, yellow squash, and cilantro tossed with fresh lime juice, basmati rice, and avocado oil. It is so refreshing and yet filling.
Bring the vegetable broth to a boil. Add the basmati rice and cook until tender; about 10 minutes.
Strain the rice and place it in the fridge to cool for 30 minutes.
In a large mixing bowl, add the cooked rice, lime juice, cilantro, squash, cucumber, and avocado oil. Toss until fully mixed.
Radishes like you have never had them! Roasted and delicious with a creamy pesto made from the radish greens. This side dish is yummy, vegan, and fights food waste!
Preheat oven to 400 degrees F. Move the rack to the middle position.
Cut the radishes into equal-sized pieces. If they’re particularly large radishes, cut them into quarters. Otherwise, simply cut them into halves. The goal is to have pieces that are of equal volume.
Add the radishes to a mixing bowl with the olive oil, salt and pepper. Toss the radishes until they are fully coated and seasoned.
Place the radishes on a baking sheet and face down if you want them to brown nicely.
If the radishes are small, roast them for 15 minutes and check to see if they’re done. If they’re larger, it may take up to 30 minutes. Check on them every 10.
While the radishes are roasting, let’s make the pesto!
Add the garlic, radish greens, walnuts, sea salt, and olive oil to a food processor and puree until the ingredients are fully chopped and form a nice even sauce.
Once the radishes are done roasting, top with the pesto and enjoy!
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