Alcoholic Herb and Pink Lemonade Jellybutter

⅓ cup frozen pink lemonade concentrate, thawed

⅓ cup water

½ tablespoon each minced fresh parsley, thyme, and rosemary

⅛ teaspoon salt

¼ pound softened unsalted butter

1 envelope (¼ ounce) gelatin

⅓ cup vodka

Lemon zest, for garnish

1. In a large measuring cup, combine the lemonade concentrate with water; strain into a medium saucepan.  Mix herbs, salt, and butter into lemonade mixture.  Sprinkle gelatin over the mixture and let soften for 2 minutes.  Heat over low heat, stirring constantly, until the gelatin is dissolved, about 5 minutes; stir in the vodka.
2. Pour mixture into a 4-by-8-inch loaf pan and refrigerate until firm, about 4 hours.  Serve as a loaf; garnish with lemon zest.

Cucumber-Apricot-Yogurt Preserves

½ english cucumber, peeled and seeded

½ cup yogurt

½ tablespoon chopped dill

½ tablespoon chopped mint

¾ pound fresh apricots, chopped

1 clove garlic

1 teaspoon lime juice

salt and pepper

¾ cup sugar

½ tablespoon fresh lemon juice

1. In blender, puree cucumber with yogurt, herbs, apricot, garlic, and lime juice; season with salt and pepper.
2. In medium saucepan, bring puree mixture and all remaining ingredients to boil, lower heat, and simmer until very thick, about 25 minutes.  Let cool, transfer to airtight container and refrigerate.

Sweet Chicken Meatballs with Peanut Halo-Halo Sauce

2 tablespoons small pearl tapioca

½ quart boiling water

½ pound ground chicken

¼ cup chopped cilantro

2 tablespoons dried breadcrumbs

½ cup berries

2 tablespoons grated onion

2 cloves garlic, grated

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons vegetable oil

2 tablespoons peanut butter

1 tablespoon soy sauce

2 tablespoons condensed milk

1½ tablespoons sugar

1½ tablespoons sesame oil

¼ cup coconut milk

1. Simmer tapioca in water until almost translucent, 10 minutes.  Let stand off heat 5 minutes.  Drain and rinse.
2. Mix chicken, cilantro, breadcrumbs, berries, onion, garlic, tapioca, salt, and pepper; roll into 1-tablespoon balls.  In medium skillet, heat oil over medium heat.  Add meatballs and cook through, 6 to 8 minutes.
3. Meanwhile, mix remaining ingredients (except peanuts) and warm in microwave.  Toss meatballs with half of sauce and sprinkle with peanuts.  Add generous amount of crushed ice to remaining sauce; serve meatballs on toothpicks with remaining sauce for dipping.

Vegan Asian Blueberry-Vegetable Muffins

Makes 12 muffins

½ cucumber, peeled and diced

2 tablespoons soy margarine

4 ounces Oriental-style baked tofu, diced

¼ cup unsweetened applesauce

½ red pepper, seeded and diced

¼ teaspoon salt

½ cup cooked shelled edamame

½ cup granulated sugar

¼ cup wasabi-seasoned peas

1 cup all-purpose flour

¼ cup soy nuts

½ tablespoon baking powder

½ teaspoon vanilla extract

¼ cup soymilk

1 cup fresh blueberries

½ tablespoon minced fresh ginger, or more to taste

½ tablespoon toasted sesame seeds

Tamari Oriental-style salad dressing to taste

1. Preheat oven to 350° F. Line ⅓-cup muffin cups with paper liners, or spray with cooking spray.
2. Squeeze diced cucumber to remove excess moisture. Mix cucumber, soy margarine, and next 13 ingredients together in mixing bowl. Spoon equally into muffin cups; sprinkle with ginger and sesame seeds.
3. Bake 35 minutes, or until tops are firm. Cool slightly on rack, drizzle with desired amount of dressing, and serve.

Drunken Strawberry-Collard Greens-Kiwi Slaw with Rose Geranium

Serves 12

4 cups water

4 wild-berry tea bags

16½ tablespoons sugar

2 1-pint baskets strawberries, hulled

6 tablespoons white wine vinegar

1 25.4-ounce (750-ml) bottles chilled sparkling apple cider

2 tablespoons extra-virgin olive oil

8 fresh rose geranium leaves, crushed slightly, or ½ teaspoon rose water

½ tablespoon dry mustard

½ tablespoon celery seeds

½ cup light rum

1 teaspoon sweet Hungarian paprika

Salt and pepper

1 large bunch collard greens (about 1 pound), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 8 cups)

3 kiwis, peeled, cut into ½-inch cubes

4 cups thinly sliced Napa cabbage (about ½ medium head)

2 cups ice cubes

2 cups coarsely grated peeled carrots (about 3 large)

1. Bring 2 cups water to boil in large saucepan. Add tea bags; cover and let steep 10 minutes. Discard tea bags. Add sugar to hot tea; stir until dissolved. Stir in remaining water. Chill tea until cold, about 3 hours.
2. Puree 1 basket strawberries in processor. Slice remaining strawberries.
3. Whisk tea, pureed strawberries, vinegar, and next 7 ingredients (through paprika) in large bowl to blend. Season to taste with salt and pepper.
4. Combine sliced strawberries, collard greens, kiwis, cabbage, ice cubes, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.

Killer Honey Mustard-Watermelon Chicken

One (3-lb.) watermelon

¾ lb. skinless, boneless chicken breast, pounded thin

¼ cup yogurt

6 oz. vodka

2 Tbsp. honey mustard

6 oz. lemon-lime soda

½ tsp. coarse salt

2 Tbsp. fresh lime juice

¼ tsp. cayenne

Thin green apple slices

1. Slice off top quarter of watermelon. Scoop out flesh, puree and strain into bowl. Reserve watermelon rind whole.
2. Combine watermelon flesh, chicken, yogurt, vodka, mustard, soda, salt, juice, and cayenne in a plastic bag; shake to coat. Grill over medium heat, 4 to 6 minutes per side. Serve inside watermelon rind and garnish with apple slices.

Avocado-Ham Salsa d'Arroz with Sugar Snap Peas

Serves 14 (serving size: ¾ cup)

2 cups fat-free, less-sodium chicken broth

4 ounces sugar snap peas, trimmed and cut into 1-inch pieces

5½ teaspoons olive oil

6 tablespoons finely chopped red bell pepper (½ small)

¾ cup thinly sliced leek (about 1 medium leek)

1½ tablespoons finely chopped seeded jalapeño pepper

1 cup finely chopped onion

3 large garlic cloves, minced

½ cup uncooked Arborio rice or other medium-grain rice

¼ cup dry white wine

½ teaspoon Dijon mustard

1½ tablespoons white wine vinegar

1½ ounces diced cooked ham (about 6 tablespoons)

³/₈ teaspoon sea salt

¾ cup chopped peeled avocado (about 1)

¼ cup freshly grated Parmesan cheese

¾ cup chopped seeded plum tomato (about ½ pound)

1 tablespoon chopped fresh cilantro

¼ teaspoon freshly ground black pepper

¹/₈ teaspoon hot pepper sauce

1. Bring broth h to a simmer in a medium saucepan (do not boil). Keep warm.
2. Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Heat oil in a large saucepan over medium heat. Add bell pepper, leek, and jalapeño to pan; cook 5 minutes or until tender, stirring frequently. Add onion and garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add mustard, vinegar, ham, and salt to pan; cook 3 minutes or until thoroughly heated. Stir in peas, avocado, cheese, tomato, cilantro, pepper, and hot pepper sauce.

Blueberry Tzatziki

Serves 8 (serving size: about 6 tablespoons 1 teaspoon)

½ cup blueberries

¼ cup simple syrup

½ tablespoon fresh lemon juice

½ cup grated peeled English cucumber (about ½ medium)

½ cup plain fat-free Greek yogurt (such as Fage)

1½ cups crushed ice

½ tablespoon chopped fresh mint

¼ cup rum

¹/₈ teaspoon salt

1½ tablespoons fresh lime juice

¹/₈ teaspoon freshly ground black pepper

1 garlic clove, minced

1. Combine first 3 ingredients in a blender, and process until smooth. Strain mixture through a sieve into a bowl, and discard solids.
2. Pat cucumber dry with paper towels. Combine cucumber and remaining ingredients in blender and process until smooth; cover and chill 1 hour. Serve with pita wedges or pumpkin bolani.

June menu

Course #1

1. Alcoholic Herb and Pink Lemonade Jellybutter

Course #2

1. Blueberry Tzatziki
2. Garlicky Sparkling Lima Bean Sangria Spead

Course #3.5

1. Vegan Asian Blueberry-Vegetable Muffins

Course #4

1. Killer Honey Mustard-Watermelon Chicken
2. Cucumber-Apricot-Yogurt Preserves

Course #4.5

1. Drunken Strawberry-Collard Greens-Kiwi Slaw with Rose Geranium

Course #5.5

1. Sweet Chicken Meatballs with Peanut Halo-Halo Sauce

Course #7

1. Avocado-Ham Salsa d'Arroz with Sugar Snap Peas

Course #8

1. Alcoholic Herb and Pink Lemonade Jellybutter

Garlicky Sparkling Lima Bean Sangria Spread

Serves 8 (serving size: 9½ tablespoons)

1 cup fresh lima beans

8 teaspoons fresh parsley leaves

½ cup cherries, pitted and halved

8 tablespoons water

½ cup blueberries

½ tablespoon fresh lemon juice

½ cup raspberries

½ tablespoon olive oil

½ cup quartered small strawberries

2 teaspoons roasted garlic paste

¼ cup chopped nectarine (about ½)

¼ teaspoon salt

8 teaspoons brandy

¹/₈ teaspoon freshly ground black pepper

½ cup apricot nectar, chilled

¹/₈ teaspoon hot sauce

½ (750-milliliter) bottle cava, chilled

1. Sort and wash beans; drain and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.
2. Place beans and next 16 ingredients in a food processor; process until smooth. Chill for at least 2 hours before serving with summer vegetable crudites, such as whole radishes, baby carrots, endive leaves, zucchini, and/or yellow squash strips.