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cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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This cool, refreshing punch is made with white grape juice, lemonade mix, and cucumbers. Garnish with thin-sliced lemons and cucumbers.
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You can't go wrong with a cocktail called Good Times; guaranteed to satisfy every time.
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Rum and coconut-pineapple juice poured over ice, stirred to perfection and sipped blissfully.
Ingredients: rum, pineapple juice
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Jalapeno-infused mango-flavored rum is shaken with fruit juice and lime juice in this spicy daiquiri that is great on hot summer days.
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Thin slices of short rib marinated in a sweet sesame sauce and grilled until lightly charred and crispy.
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This is a great drink for folks who like the presentation of a martini, but can't stomach the strong alcohol taste. The cranberry juice takes the bite right out of this drink and gives it a smooth taste.
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Avocado toast, made with Meyer lemon juice and zest, is topped with chia seeds for a hearty, vegan snack or lunch that is quick and easy.
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Made with fresh Bing cherries, lemon juice, and a hint of almond, this classic cherry pie recipe is a nice variation on the sour cherry pie.
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This is a great smoothie consisting of strawberries, banana, peaches, fruit juice and ice. Feel free to substitute or add any of your favorite fruits or juices.
Ingredients: strawberries, banana, peaches, orange, ice
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Get Mighty Duck Recipe from Food Network
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Recipe for Pineapple-Cucumber Mojitos, as seen in the March 2009 issue of O, The Oprah Magazine.