Jalapeno Lime Fizz

Happy Cinco de Mayo!!  For those of us looking for a non-alcoholic way to celebrate this festive holiday, I have the perfect beverage for you.  This is David's newest concoction (I wish I could take the credit).  It is incredibly zesty, with just the slightest kick from the jalapeño.  This just might be D's newest, signature drink alongside his "fine lemon-ada."  Salud!

Serves 2

1 cup of water

2 tbsp sugar

1/2  jalapeño, sliced in half and seeded

4 - 6  basil leaves

juice of two to three limes 

1 Topo Chico

Mint sprigs for garnish 

To make a simple syrup, bring water, sugar, jalapeño, basil leaves to a simmer on medium heat until the sugar dissolves.  Let cool.

Fill two tumblers with ice.  Pour Topo Chico over the ice, then the simple syrup that you should add according to your taste.  He included the cooked jalapeño halves in each glass.  Top with the lime juice.  Give it a stir.  Garnish with a sprig of mint and a basil leaf.  Beautiful!

Wild Berries, Candied Almonds and Spinach Salad Topped with a Zesty Vinaigrette

This is a zesty and fruity salad that is the perfect accompaniment to any spring or summer meal.  Or, simply add some sliced-up, roasted chicken breast or salmon for a complete meal.  Of course you can use any kind of leafy spring mix or salad greens you have on hand.  You can add any berries or fruit you have or that sounds good to you.  There's a good variety of crunchiness going on and the sweetness of the fruit and candied almonds is balanced out wonderfully by the salty goodness of the feta cheese.  The beauty of this salad is that it's very versatile and you can add just about anything you want.  

2 - 3 tablespoons sesame seeds (optional)

1-1/2 pounds fresh spinach

1/3 cup red wine vinegar

1/8 cup olive oil (or more.  We like our dressing more 

3 cloves of garlic, minced

1 tablespoon sugar

1 tablespoon grainy mustard

1 tablespoon Worcestershire sauce

salt and pepper to taste

1 cup fresh strawberries, washed, hulled and sliced

1 cup fresh blueberries, washed

1/2 small red onion, sliced thin

candied almonds (recipe follows) or just plain, thin almonds

1/2 cup feta cheese, crumbled

In a small skillet over medium heat, stir sesame seeds until golden.  Set aside. 

Wash spinach thoroughly and dry on paper towels and tear into bite-sized pieces. 

Blend oil, vinegar, garlic, sugar, 1 TBSP onion, garlic, salt, pepper and Worcestershire sauce.  Set aside.

In a large bowl, mix together spinach, strawberries, blueberries, onion, dressing and seeds. Top with candied almonds and feta cheese, give another quick toss and serve immediately.

To make the candied almonds: 

4 tablespoons thin almonds 

2 tablespoons granulated sugar

Heat the oven to 300° F. 

Bring the almonds to a simmer in a small pot of water. Immediately strain the almonds, transfer them to a baking sheet (lined with a non-stick baking mat, if you have one), and dust with the sugar.

Bake, stirring after the first 10 minutes and then again after every 5 minutes, until the sugar is hard and caramelized. It should take about 30 minutes.

Let the almonds cool (they’ll crisp as they do), then cut them into pieces.