Cucumber Basil Ranch Water

1 cup basil leaves, plus more for garnish
1/2 cup thinly sliced English cucumber (from 1 cucumber), plus more for garnish
1/2 cup (4 oz.) tequila blanco
1/4 cup fresh lime juice (from 2 or 3 limes)
2 Tbsp. simple syrup
1 (12-oz.) bottle chilled sparkling mineral water (such as Topo Chico)
 
Muddle the mixture:
Place basil, cucumber, tequila, lime juice, and simple syrup in a pitcher. Muddle using a cocktail muddler or the handle of a wooden spoon until fragrant, about 30 seconds. Add sparkling water; stir until combined, about 10 seconds.
 
Divide among 4 highball glasses filled with ice. Garnish with cucumber slices and basil leaves.
 

Lemon Arugula Salad with Parmesan Cheese

      4 cups arugula, washed

1 cup cherry tomatoes, halved

1/2 cup shredded Parmesan cheese

For the dressing:

2 Tablespoons extra virgin olive oil

2 Tablespoons lemon juice

1 1/2 teaspoons honey {or natural sweetener}

3 garlic cloves, minced

1/4 teaspoon sea salt

1/8 teaspoon black pepper

In a small bowl whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. Set aside.

Toss the arugula, tomatoes, toasted pine nuts and Parmesan cheese slices together in a large bowl. Pour the salad dressing over the salad and gently toss. Finish the salad off with the shaved Parmesan cheese. Serve immediately.

Tuscan Summer Stone Fruit, Tomato, and Burrata Salad

4 tablespoons olive oil
kosher salt and pepper
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 cup lightly torn fresh basil, plus more for serving
1 tablespoon chopped fresh oregano
2-3 peaches, nectarines, and red plums sliced
1/2 cups of pitted cherries
1 cup cherry tomatoes, halved if large
8 ounces burrata cheese, torn

In a mason jar, combine the 4 tablespoons of olive oil, the red wine vinegar, lemon juice, basil, and oregano. Season to taste with salt and pepper.

In a large salad bowl, combine the peaches, nectarines, plums, tomatoes, and cherries. Add the vinaigrette and toss well to combine. Let sit for 5-10 minutes or cover and chill for up to overnight.

To serve break the burrata over the salad, and season with salt. Top with fresh basil.

 6 servings

Carne Asada and Pico de Gallo

For the marinade:
6 cloves garlic, finely chopped
1 tablespoon sea salt
1 teaspoon black pepper
½ teaspoon dried Mexican oregano
½ teaspoon smoked paprika
¼ teaspoon ground cumin
¾ cup beer
½ cup orange juice
4 tablespoons lime juice
4 tablespoons grapeseed oil
2 ½ teaspoons Worcestershire sauce
1 tablespoon apple cider vinegar
 
For the steak:
15 scallions 
1 (2-lb) flank or skirt steak
2 serrano chiles, stemmed and halved lengthwise
1 small white onion, thinly sliced
1 cup chopped fresh parsley
 
For serving:
1 tablespoon grapeseed oil
Pinch of salt
12 corn tortillas, warmed
 
Pico de Gallo
4 tomatoes, chopped
2 serrano chiles, seeded, deveined, and chopped
1 small onion, chopped
2 tablespoons chopped parsley
3 tablespoons lime juice
Salt and black pepper, to taste

 For the Pico de Gallo, combine all the ingredients in a large bowl. Cover and refrigerate for at least 15 minutes. The salsa can be stored in an airtight container in the refrigerator for up to three days.

 For the marinade, in a large bowl, combine all the ingredients and mix well.

 For the steak, cut 6 scallions (spring onions) in half lengthwise. In a large zip-top bag, combine the remaining ingredients with the halved scallions and marinade. Seal and shake to thoroughly mix. Refrigerate for 2–12 hours. Preheat a grill to high heat.

 Remove the steak from the marinade, then pat dry. Place the steak on a wire rack set over a rimmed baking sheet. Set aside for 30 minutes to bring to room temperature. Discard the marinade.

 Place the steak on the grill and cook for 3–5 minutes on each side, until lightly charred and the temperature reaches 125°F for medium-rare. Transfer the steak to a cutting board, then set aside to rest for 5 minutes.

 Meanwhile, in a small bowl, combine the remaining scallions, grapeseed oil, and salt. Toss until well coated. Place the scallions on the grill and cook for 4–6 minutes, turning occasionally, until softened and lightly charred.

 Slice the steak against the grain, then arrange it in a serving dish. Serve it with the grilled scallions, warm tortillas, and Pico de Gallo. 

Serves: 6