• Put all ingredients in a blender
• Puree into smoothie for 30-45 seconds.
• Pour into a cup and enjoy

• In a bowl, combine the watermelon, red onion, mint, and avocado. Stir gently to combine.
• While constantly whisking, drizzle in the oil, a little at a time, until it’s all combined.
• Add the dressing to the salad and toss gently to combine.
• Top with the crumbled feta.
• Serve and enjoy!

• Place all ingredients (except the walnuts) into a pot and bring to a boil
• Simmer for 5 minutes
• Serve with toasted walnuts

• Steep peppermint tea in 200° water for 5 minutes. Cover to keep hot.
• Remove sachet and add chocolate. Stir to combine.
• Steam milk to a latte consistency and add to tea-chocolate mixture.
• Optional: Garnish with crushed candy cane or chocolate shavings

• Add ginger, turmeric and water to a sauce pan. Bring to a boil. Turn off heat and stir to dissolve sugar.
• Allow ginger and turmeric to steep for 5-10 minutes. Strain ginger and turmeric out and discard. Chill for use in mocktail.
• Slice grapefruit into round slices for garnish and hold cold for assembly.
• Measure your ingredients using a jigger or tablespoons. (One ounce is the same as two tablespoons. A half ounce is one tablespoon.)

Assembly for one drink

• Fill a glass with 4oz ice, pour 0.5oz lime juice, 1oz orange juice, 1oz grapefruit juice and 0.5oz ginger turmeric simple syrup over the ice.
• Stir and top with 2.5 fl oz of bubbly or sparkling water. Garnish with one slice of grapefruit and 1 mint sprig. Serve in a 9 oz cup

• Using direct heat and turning frequently, char the peppers on all sides.
• Place peppers in a paper bag for 15 minutes.
• Remove the skin and seeds, chop finely.
• In a stock pot, sauté the onions and garlic in olive oil until golden brown.
• Dust with flour to make roux.
• Add vegetable broth, bring soup to a boil.
• Add peppers, potatoes, and tomato paste.
• Simmer for 30 minutes.
• Puree soup.
• Return soup to a simmer.
• Heat half and half and milk until just below a simmer.
• Whisk in hot half and half, milk, cilantro, salt, and pepper.
• Simmer for an additional 5 minutes and serve.

• Add syrup to the cup
• Add espresso shots to the cup
• Add steamed milk

• Cut peaches in half. Discard pits.
• Prepare grill with pan spray. Place peaches cut side down and mark on medium high heat grill. Flip peaches over.
• Brush peaches cut side evenly with 1 tsp per peach half.
• Cover peaches and cook until tender or move peaches to a sheet tray.
• Cover peaches and cook until tender or move peaches to a sheet tray and bake in a 350℉ degree oven until tender.
• In a bowl, stir together wheat flour, oats, second listed honey, cinnamon, and butter until evenly mixed.
• Spread oat mixture on a sheet tray. Bake until golden brown, about 8 minutes in a 350℉ degree oven.
• Top each peach half with Greek yogurt, oat crumble, and drizzle with third listed honey.

• Add syrup to the cup. Fill the cup with ice. Fill 1/2 way with lemonade. Fill the cup the rest of the way with tea
• Pour into a cocktail shaker and shake vigorously for 10-15 seconds
• Pour back into the glass
• Garnish with mint or a citrus wheel
• Tip: The lemonade can be swapped out for limeade for an equally refreshing and tasty drink!