1.5c fresh squeezed lemon juice
~1.5c rich (2:1) simple syrup (to taste)
Zest of 2 lemons
4.5c water
1 Put lemon zest and juice in pitcher. Muddle zest to release oils.
2. Pour syrup into pitcher. Stir.
3. Add water to pitcher. Stir. Taste. Add more syrup if neccessary.
Thanks to Chuck Taggart (www.gumbopages.com) for the recipe.
1. Slice squash & zucchini about 1/4″ thick.
2. Toss with olive oil, salt, pepper, dried mint, and sesame seeds.
3. Spread on a foil-lined half-sheet pan.
4. Roast in a 425 degree oven until done.
1. Cut stems off broccoli. Rinse crowns and remove all small leaves and loose florets. Reserve stems for another use.
2. Toss crowns with olive oil, salt, and whatever other spices you like.
3. Grill over high heat for a few minutes per side to get some color on the crowns.
4. Grill over low heat, turning occasionally, until done.
5. Toss with vinegar, citrus juice, cheese, herbs, etc., or just serve plain.
Delicious.
