Vintage Lemonade

In the 1800s, a simple yet revitalizing lemonade recipe emerged, combining freshly squeezed lemons, cold water, and just the right amount of sugar flavored by the peel. This classic concoction provided a delightful balance of sweet and tangy flavors, offering a perfect way to beat the summer heat. Embrace a taste of the past with this timeless lemonade recipe that continues to stand the test of time.

Ingredients

• 5 lemons

• 1 ¼ cups white sugar

• 1 ¼ quarts water

Directions

1. Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.

2. Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.

3. Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.

4. Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.

Sausage, Peppers, Onions, and Potato Bake

This recipe is the perfect addition to summer cook out. It can be prepared in the oven or prepared on the grill or smoker for added flavor.

Ingredients

• 2 teaspoons olive oil

• 2 pounds Italian sausage links, cut into 2-inch pieces

• ¼ cup olive oil

• 4 large potatoes, peeled and thickly sliced

• 2 large green bell peppers, seeded and cut into wedges

• 2 large red bell peppers, seeded and cut into wedges

• 3 large onions, cut into wedges

• ½ cup white wine

• ½ cup chicken stock

• 1 teaspoon Italian seasoning

• salt and pepper to taste

Directions

• Step 1

  Preheat oven to 400 degrees F (200 degrees C).

• Step 2

  Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.

• Step 3

  Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.

• Step 4

  Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.

• Step 5

  Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.

• Step 6

  Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

TexMex Pasta Salad

Try this southwestern twist on a summer favorite at you next cookout.

Ingredients

• ½ (16 ounce) package rotini pasta

• ⅓ cup vegetable oil

• ¼ cup fresh lime juice

• 2 tablespoons chili powder, or to taste

• 2 teaspoons ground cumin

• ½ teaspoon salt

• 2 cloves garlic, crushed

• 1 ½ cups whole kernel corn

• 1 (15 ounce) can black beans, drained and rinsed

• ½ cup diced green bell pepper

• ½ cup diced red bell pepper

• ½ cup fresh cilantro leaves

• 1 cup chopped roma (plum) tomatoes

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

• Step 2

  In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

• Step 3

  Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Marinated Flank Steak

A great flank steak marinade like this one is important if you want a tender, juicy, flavorful steak.

Ingredients

Marinade:

• ½ cup vegetable oil

• ⅓ cup low-sodium soy sauce

• ¼ cup red wine vinegar

• 2 tablespoons fresh lemon juice

• 1 ½ tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

• ½ teaspoon ground black pepper

Steak:

• 1 (1 1/2-pound) flank steak

Directions

1. Gather all ingredients.

2. Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9x13-inch glass baking dish.

3. Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.

4. When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.

5. Remove steak from the marinade and shake off excess. Discard the remaining marinade.

6. Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness.

7. Remove from the grill and let rest for 5 minutes before slicing and serving.

Tips

You can use regular soy sauce, if preferred.

Kale Soup

This kale soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter night. It is full of dark green kale, potatoes, and cannellini beans.

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 2 tablespoons chopped garlic

• 1 bunch kale, stems removed and leaves chopped

• 8 cups water

• 6 white potatoes, peeled and cubed

• 2 (15 ounce) cans cannellini beans (drained if desired)

• 1 (15 ounce) can diced tomatoes

• 6 cubes vegetable bouillon (such as Knorr)

• 2 tablespoons dried parsley

• 1 tablespoon Italian seasoning

• salt and pepper to taste

Directions

1. Heat olive oil in a large soup pot over medium-high heat.

2. Cook onion and garlic until soft, 2 to 3 minutes.

3. Stir in kale and cook until wilted, about 2 minutes.

4. Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.

5. Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes.

6. Season with salt and pepper.

Japanese-Style Cabbage Salad

This Japanese-style cabbage salad is comparable to what is served in Japanese restaurants. It's vegan, tastes great, and goes well with Japanese and American food instead of coleslaw.

Ingredients

• ½ large head cabbage, cored and shredded

• 1 bunch green onions, thinly sliced

• 1 cup almond slivers

• ¼ cup toasted sesame seeds

Dressing:

• 3 tablespoons sesame oil

• 3 tablespoons rice vinegar

• 1 tablespoon white sugar (Optional)

• 1 clove garlic, minced (Optional)

• 1 teaspoon grated fresh ginger root (Optional)

• 1 teaspoon salt

• 1 teaspoon black pepper

Directions

1. Combine cabbage, green onions, almond, and sesame seeds in a large bowl.

2. Make dressing: Whisk together sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper in a small bowl until sugar is dissolved.

3. Pour dressing over cabbage mixture and toss until well combined.