This super colorful and simple sangria tastes as good as it looks!

INGREDIENTS:

DIRECTIONS:

With summer finally here, these boozy popsicles are the perfect way for all adults to cool off! You can also mix things up by adding different combinations of fruit!

Yields 24 popsicles

Ingredients

• 1 bottle dry white wine
• 1/2 cup simple syrup
• 1/2 cup orange liqueur
• 2 lemons
• 2 cups chopped fruit (I used strawberries, green apples, peaches, and blackberries)

Instructions

1. Combine wine, simple syrup, and orange liqueur in a large pitcher.
2. Juice 1 lemon into the pitcher.
3. Slice the other lemon thinly and then halve the slices. Add to the pitcher with the remaining fruit.
4. Pour into 3-ounce paper cups and freeze for ~2 hours until it starts to ice over.
5. Insert popsicle sticks and freeze for another 2-3 hours until solid.
6. To serve, carefully peel the paper cut away from the sangria pop starting with the seam.
7. Eat immediately.

Recipe and photo from Confections of a Foodie Bride. 

“This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant herb butter served on top of a garlicky slab of whole-grain toast. And yes, with only about 303 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop.”

INGREDIENTS

• 1 tablespoon whipped or regular butter, slightly softened
• 3 teaspoons extra-virgin olive oil, divided
• 1 tablespoon minced fresh chives, or shallot
• 1 tablespoon capers, rinsed and chopped
• 3 teaspoons minced fresh marjoram, or oregano, divided
• 1 teaspoon freshly grated lemon zest, divided
• 1 teaspoon lemon juice
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon minced fresh rosemary
• 2 cloves garlic, (1 minced, 1 peeled and halved)
• 1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
• 4 slices whole-grain bread
• 4 cups watercress, trimmed and chopped

PREPARATION

1. Preheat grill to high.
2. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
3. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
4. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

Recipe and photo from www.EatingWell.com.

A unique twist to a classic brunch favorite, this is drink is perfect for Father’s Day or with brunch on a hot summer day! If you don’t have time to make your sorbet, store bought orange sherbet works well too!

Ingredients

• 2 1/2 cups freshly squeezed orange juice (5 to 6 oranges)
• 1 orange, zested
• 1 cup half-and-half
• 1 cup superfine sugar
• 1 bottle sparkling wine or Champagne*
• Strawberries, for garnish
• *Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted

Directions

1. Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.
2. Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.

Recipe and photo from: www.FoodNetwork.com