Makes 1 Gallon

Ingredients:

Strawberry-Pineapple Shrub:
1/2 cup water
1/2 cup granulated sugar
1 cup fresh strawberries, trimmed and chopped
1 cup pineapple, trimmed and chopped
1 tablespoon Strawberry Balsamic
1 tablespoon Pineapple Balsamic

3 green tea bags
3 quarts hot water
1 quart of ice cubes fresh pineapples and strawberries for garnish

Instructions:
Place strawberry-pineapple shrub ingredients (water, sugar, strawberries, pineapple, and balsamic) in a medium saucepan. Bring the mixture to a low simmer, over medium heat, stirring frequently, until the sugar has dissolved. Remove from the heat and set aside to cool.
Steep tea bags in hot water and cool to room temperature. Once cooled to room temperature, add ice. Strain shrub into the tea (alternatively, you do not have to strain, adding the cooked pineapple and strawberries to your tea and stir to combine.
Fill serving glasses with ice and pour in the iced tea. Garnish glasses with fresh strawberries and pineapple before serving.

If you love lemon, this is a perfect recipe for you! Packed with layers of lemon flavor we use lemon in three different ways to infuse this dessert with a well rounded lemon flavor.  Add a dollop of fresh whipped cream to temper the tang if you want!

Makes 4 Servings

Ingredients:
1-2 tablespoons extra virgin olive oil
1 day old demi-baguette or stale bread (ciabatta or focaccia would also be great here!) cut into 1-inch cubes (3-4 cups) 
1/2 teaspoon kosher salt

3 cups baby arugula
1 can drained and rinsed garbanzo beans or cannellini beans
1 pint, ripe grape or cherry tomatoes cut in half
3 Persian cucumbers, sliced 1/2-inch thick
1/3 red onion, thinly sliced
1/4 cup large basil leaves, coarsely chopped
1 carton of small fresh mozzarella balls

For the vinaigrette:
1 teaspoon Spicy Italian & Roasted Garlic Dipping Blend
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:
Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, beans, mozzarella, red onion, basil, and arugula. Add the bread cubes and toss with the vinaigrette.
Season liberally with salt and pepper.
Serve, or allow the salad to sit for about half an hour for the flavors to blend.

*Recipe inspired by and very loosely adapted from Ina Garten's 'Panzanella' recipe

This recipe is the perfect combination of sweet and tart. Start your day off right with our moist and tender cranberry orange muffins.