Is it Friday already? That week flew by. Anyway, if you’re looking to party, the Weekender has you covered. Perfect for relaxing by the pool with, the Skinny Strawberry Blonde is best drink to have in hand. Courtesy of the folks at Z’Tejas, here’s a delightfully easy recipe to mix your own.

Ingredients:

1.25 oz SKYY Wild Strawberry

3 basil leaves- torn and muddled

1 whole strawberry sliced or 6 slices of strawberry

1 oz lemon Juice

1 oz cranberry

.50 oz Ginger Monin Syrup

.25 oz Agave Nectar

Method:

Muddle 6 slices of strawberries and 3 torn basil leaves with the .25 oz of Agave Nectar in a mixing tin.  Add ice, 1.25 oz of SKYY Wild Strawberry Vodka, 1 oz lemon juice, 1 oz cranberry juice and .50 oz Ginger Monin.  Shank vigorously and pour into margarita glass.  Garnish with a whole strawberry on the rim.

Thanksgiving is rapidly approaching. Before you know it, friends and family will be in town getting ready for a delicious meal. Aside from the traditional turkey, stuffing, and mashed potatoes, what are you going to make for them? Courtesy of Chef Christopher Nicosia of Sassi, here is a great Butternut Squash Crostini with Candied Walnuts recipe. It’ll make the perfect appetizer while everyone is waiting for the main course.

INGREDIENTS: 

1 each Butternut squash

¼ cup of mascarpone cheese

¼ teaspoon of Cinnamon

Honey as needed

Salt and white pepper as needed

Candied walnuts or pecans as needed

METHOD:

1. Cut squash in half and remove the seeds.
2. Season the cut side with salt and white pepper then place cut side down on a lightly oiled sheet tray.
3. Roast in a 375 degree oven for 20 minutes or until the flesh is soft to the touch.
4. When cool, separate the flesh from skin with a kitchen spoon and place in a food processor.
5. Add mascarpone and cinnamon process until the mixture is creamy.  Season mixture to taste with the salt, pepper and honey.

“Well, what do you eat then?” A common question directed toward vegetarians, vegans and anyone else who makes conscious dietary modifications that differ from the mainstream. Our celiac friends are no exception, and while gluten-free options have become much more popular and increasingly accessible, this week’s mock is dedicated to the meat free AND wheat free.

First things first, according to the Mayo Clinic, “celiac disease is a digestive condition triggered by consumption of the protein gluten, which is primarily found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye. People with celiac disease who eat foods containing gluten experience an immune reaction in their small intestines, causing damage to the inner surface of the small intestine and an inability to absorb certain nutrients.”

Now that you’re subtracting wheat-based flours, spelt, oats, barley and rye from an already meat-free diet, the kicker is that most faux meat and soy meat products (including textured vegetable protein) are filled with gluten. But before you think the joy of eating is gone forever, check out some of these resources:

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Contrary to popular belief, we don’t actually mock meat. We celebrate options and mediate between the “veggies” and the “carnies.” Simple enough. Which is why this week’s Mock Meat Monday is dedicated to the old school: classic recipes and favorite dishes.

What we’ve done is alter one or two ingredients to accomodate the vegetarians, while maintaining the integrity of the good home cooking everyone loves. You’ll be surprised how easy and delicious these ideas will turn out and all you need is an open mind.

Who doesn’t love lasagna? The meatless lasagna from All Recipes delivers all that cheesy tomato-y goodness that you’d expect and then some.

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Red, white and blue dipped strawberries are the perfect Summer treat for any 4th of July gathering. Photo courtesy of halfhourmeals.com.

It’s time to stop procrastinating and get busy prepping for that 4th of July gathering you’re hosting or attending. Since patriotic appetizers, drinks and party favors are so, well, patriotic and because it’s rude to show up empty-handed, we’ve taken the liberty (pun intended) of creating this holiday shopping list for you.

What to serve:

Half Hour Meals has compiled an exceptional list of recipes that pay tribute to the Red, White and Blue. Between the dessert ideas, the cocktail recipes, and the kid-friendly sweet treats you’re sure to find a uniquely edible way to salute to the USA this holiday. Don’t forget to keep these ideas tucked away for the Olympics later this Summer too.

What to buy:

It’s just not Independence Day without fireworks. Buying fireworks at tent stands and grocery stores is legal in Arizona; however, lighting them can be illegal depending on your city (as well as the date). Click here for more details.

The Grill Comb is not a grooming gadget, it’s a conversation piece. Save yourself the hassle of skewers this grilling season and get this multi-pronged grilling tool. Made from food-grade stainless steel, it’s reusable, dishwasher safe, and at a foot long, can handle plenty of food. Available at Uncrate.com for $11/2-pack.

What to wear:

No, not another commemorative Old Navy tee. We’re talking practical fashion for the triple digits. Here are some timelessly patriotic ideas, because, let’s face it, people love to rock the stars and stripes. For her and for him. Whatever your plans entail, don’t forget the lawn chairs, blankets, cooler and sun screen. Happy Independence Day.

Photo courtesy of SheKnows.com.

In the spirit of patriotism (and fireworks and paid holidays) we present a festive three-part 4th of July weekender courtesy of SheKnows.com.

Here are our colorful ambassadors of independence, perfect for family gatherings, potlucks, pool parties and any other occasion where temperatures soar above 100 degrees.

The Sparkler:

Ingredients

1 ounce raspberry vodka

1 ounce elderflower liquor

Splash of sparkling rosé wine

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Preparation

1. Cut 12 thin slices of cucumber for garnish.

2. Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree.

3. Pour the puree through a fine-mesh strainer (press on the solids to extract all juice).

4. Add water, gin, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved.

5. Divide among 4 ice-filled glasses and garnish with cucumber slices and rosemary sprigs.

Photo courtesy of Mastro's Restaurants.

Because June is about dads and grads, we’ve pulled out all the stops and brought back a sophisticated classic this week. The Boulevardier, courtesy of Mastro’s Restaurants, is not only a super manly cocktail with an interesting history, but also is defined as a wealthy and fashionable socialite (no joke, check Google). But hey, if the shoe fits.

Ingredients

3 count Bulliet Straight Rye Whiskey

2½ count Vya Sweet Vermouth

1 count Campari

Chef Matt Simon of the Torreon Grill in Show Low says this salmon recipe is easier than swimming against the current.

Cedar Plank Cooked Salmon with Pineapple Salsa: yields 4.

INGREDIENTS:
4, 6-oz salmon fillets
1 small pineapple, peeled, cored, diced
2 red bell peppers, roasted, peeled, seeded, diced
2 tbs mint, chopped
2 tbs garlic, minced
4 jalapeños minced
1 red onion, minced
2 tbs olive oil
4 untreated cedar planks* soaked in water for two hours (*can be purchased at any hardware store)

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