We recently published a recipe for lavender lemonade, a gourmet recipe you can use to celebrate National Lemonade Day, August 20th.

But perhaps you’d prefer to celebrate with a lemonade cocktail. Here’s a quick and easy recipe from Tequila Avión:
 
 
RECIPE FOR TEQUILA LEMONADE

Ingredients For One Drink

 
Preparation

1. Combine Tequila, lemon juice and agave nectar in a shaker; shake.

2. Strain into a tall glass of ice. Garnish with a lemon wheel and celebrate!
 
 
MORE LEMONADE RECIPES

With Alcohol

Mince extra parsley for a vinaigrette and
sauce. Photo courtesy Andrews McMeel
Publishing.

Don’t let that happen: Fresh parsley adds punch to a vinaigrette—and not just for salads. Use a parsley vinaigrette with:

 
Here’s a recipe from chef Seamus Mullen’s inspired cookbook, Hero Food: How Cooking with Delicious Things Can Make Us Feel Better.

PARSLEY VINAIGRETTE RECIPE

Ingredients

 
Preparation

1. COMBINE. Combine all ingredients except olive oil in a food processor or blender. Process until smooth and bright green.

2. WHISK. Add mixture to a bowl and whisk in the olive oil. Add salt and pepper to taste.
 
 
PARSLEY VINAIGRETTE VS. CHIMICHURRI SAUCE

Chimichurri, a spicy vinegar-parsley sauce, is essentially the same recipe without the lemon juice: finely chopped parsley, minced garlic, olive oil, vinegar (red or white), plus red pepper flakes for heat.

Chimichurri is the leading condiment in Argentina and Uruguay. It’s the national equivalent of ketchup in the U.S. or salsa in Mexico, served with grilled meat and fish.

As the story goes, the name evolved from “Jimmy McCurry,” an Irishman who developed the recipe. The sauce was popular but “Jimmy McCurry” was difficult for Argentineans to say, so it became “chimichurri.”
  

But we’ve grown to prefer brownie ice cream sandwiches. They become more of an ice cream cake experience, and ice cream cake (or ice cream and cake) just might be our favorite comfort food.

Brownie ice cream sandwiches will be a hit at your next party or special event; or keep them in the freezer as a regular treat. Either way, make them in advance (see note below for a party activity); then wrap in plastic (individually or the whole tray/sheet) and freeze.

You can add an extra layer of “inclusions”: chopped nuts, chocolate chips, coconut, crushed toffee, mini M&Ms and so forth.

As an alternative, dip the edges of the ice cream in them. But while the dipped edges look more exciting, when you layer the extras you won’t have bits of them falling onto the floor.
 
 
BROWNIE ICE CREAM SANDWICH PARTY DESSERT

Set up a brownie ice cream sandwich bar with halved brownies, pre-cut ice cream rectangles (place the tray of ice cream atop a tray of ice) and bowls of inclusions. It can get messy, but it’s fun.

Find more of our favorite brownie recipes in our Cookies & Brownies Section, and in “Cakes, Cookies & Pastry” under the top pull-down menu .
  

[1] A classic Italian frittata (recipe below) (photo © National Potato Board).

An hearty egg dish with a large salad is a tasty and nutritious meal at any time of the day. Vegetable fillings (see the list below) add variety, not to mention nutrients and fiber—and are one way to get vegetable-wary family members to eat more of them.

What’s the difference between an omelet and a frittata?

 
Both can be made in the same frying pan or special omelet/frittata pan.

Sautéed Vegetables: The list is more inclusive than exclusive: artichoke, bell pepper, cabbage, cauliflower, carrot, chard, eggplant, kale, mushroom (use the wild varieties for more flavor), onion/leek/green onion, potatoes (boiled/roasted), spinach, zucchini—heck, anything you have in the fridge. Add minced jalapeño or chili flakes if you like heat.

Cheese: Some favorite cheeses work well: melting cheeses (Emmenthal/“Swiss,” mozzarella, Provolone; grating cheeses (Asiago, Grana Padano, Parmigiano Reggiano/Parmesan, Pecorino Romano); soft cheeses (goat cheese/chèvre).

Meat: ham/prosciutto, roast chicken/turkey, salame, sausage. When you make chicken or ham, set some aside for the next night’s frittata.

Ingredients

[2] To make a rectangular omelet, pick up this special Nordicware omelet pan at Willliams-Sonoma. There’s also a microwave version.

Preparation

1. PREHEAT. Preheat oven to 350°F.

2. SAUTÉ. In an 8” nonstick sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the potato and cook, turning often, until tender and golden, about 10 minutes. Season with salt and pepper. Remove the potato slices with a slotted spatula and set aside in a bowl.

3. FRY. Add 1 tablespoon oil to the same pan and fry the zucchini, turning once, until tender and slightly golden, about 4 minutes. Add the basil and season with salt and pepper. Using the slotted spatula, add the zucchini to the potatoes.

4. SAUTÉ. Add enough oil to the pan to total 2 tablespoons and return to medium heat. Add the onion and sauté until soft and tender, about 10 minutes. Remove with the slotted spatula and add to the potatoes. Add the bell pepper strips to the vegetable mixture.

5. BEAT. In a large bowl, beat the eggs until well blended, adding a little of the optional Parmesan. Add to the vegetables. Pour the mixture into an oiled baking dish. Bake at 350 degrees until set and golden, about 25 minutes. Cut in half and set aside half. Cut the remaining half into wedges and enjoy for dinner. Cover the other half and refrigerate for up to 2 days for another supper.

TIP: If you’re not good at flipping a frittata or omelet, use your broiler to cook the top side. Place the pan in the broiler under a low flame. When the top is golden brown, it’s time to dig in.
 
 
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Next time, try grass-fed beef. Photo courtesy
KateDeering.com.

America is raising its beef consciousness. People in the know are seeking out grass-fed beef, which offers benefits over the now-conventional grain-fed beef.

You can find grass-fed beef on store shelves and in better restaurants—even burger bistros, such as Thunder Burger and Bar in the tony Georgetown section of Washington, D.C. Executive Chef Ryan Fichter explains:

“You haven’t enjoyed a great tasting burger until you have had a grass-fed beef burger. There’s simply no comparison and once people try it, they always want that standard. It’s a better burger all the way around.”

Fichter continues: “There are just so many benefits to eating grass-fed beef, it really makes you wonder why you would ever not want grass-fed beef.”

Taste. Those who buy grass-fed beef prefer the flavor. All cattle grazed on grass before the industrialization of the beef industry led to feedlot farms and antiobiotics. See The Meatrix.

Health. Grass-fed beef produces a healthier meat: three times higher in heart-healthy omega-3 fatty acids and vitamin E and around 10 times more beta carotene. And that’s just the beginning of its superior nutrition.

Clean Eating. Clean eating means trying to steer clear of chemicals and additives, such as the antibiotics and hormones given to conventionally raised cattle. Grass-fed beef is a natural product.

Environment. Grass-fed beef is better for the planet: It produces less waste and helps to create a healthier ecosystem. As opposed to feedlots, which pollute water tables, grass-grazing cattle provide natural weed control and help to cycle nutrients in the soil. Plus, the grass they feed on grows naturally, whereas vast amounts of resources are used in raising the grain eaten by conventional cattle.

Humanity. Cattle that are grass-fed typically live a more natural and enjoyable life. They eat what nature intended them to eat and have the opportunity to roam stress free, as opposed to the stressed lives of tightly-penned-in cattle.

So, the next time you buy or order beef, if there’s a grass-fed option, try it. Let us know what you think.

How many different cuts of beef have you had? Check out our Beef Cuts Glossary.