It’s a refreshing soft drink and a delicious mixer for beer, gin, tequila, vodka or iced tea.

It’s Limonitz.

“Itz lemonade only better,” says the website. Except that itz British-style lemonade. North American lemonade isn’t carbonated; U.K. lemonade is.

But itz a treat however you define it. For perfection, we’d add some fresh mint, as the family originally made the drink. At home it was called “Daddy’s Lemonade.” After years as a special family tradition, they decided to bottle it.

Limonitz is certified kosher by the Orthodox Union (OU) and certified organic by the USDA.

Additional flavors are coming out this summer. We can’t wait.

For more information visit Limonitz.com.

Still looking for something special for Father’s Day breakfast? How about chilaquiles (chee-la-KEE-lace), a traditional Mexican breakfast or brunch dish.

While there are numerous regional variations, here’s a typical recipe: Corn tortillas are cut into quarters and lightly fried. Next comes green or red salsa or mole sauce, then fried eggs.

Pulled chicken can be added; the dish is topped with shredded queso fresco and/or crema, Mexican sour cream. Sliced raw onion, avocado or other garnish can be added. A side of refried beans typically completes the dish.

Don’t confuse chilaquiles with the Tex-Mex dish migas, scrambled eggs mixed with chopped green onions, shredded Cheddar and crushed tortilla chips or tortilla strips.
This recipe is courtesy Avocados From Mexico, which has many delicious avocado recipes on its website.

RECIPE: CHILAQUILES WITH AVOCADO AND EGGS

Ingredients For 4 Servings

Preparation

1. HEAT oil in a large skillet over medium-high heat. Add tortillas. Carefully stir and turn tortillas to coat them with oil until crisp, about 6-8 minutes. Remove from heat.

2. FRY eggs in a separate skillet. As eggs are finishing…

3. RETURN tortillas to medium heat. Pour salsa over crisp tortillas, turning to coat until they are slightly soft but still chewy. Top tortillas with fried eggs, avocado and radishes.

TIP: If you want the tortillas to remain crisp, hold the salsa and pour it over the other ingredients immediately before serving.
  

You could place the crab cake(s) on a large bed of salad for a healthy offset. Or you could make these “deconstructed” crab cakes from Chef Jerrett Joslin of The Wild Mushroom Steakhouse in Weatherford, Texas.

Chef Joslin takes the components of crab cakes and works them into an uncooked crab cake:

DECONSTRUCTED CRAB CAKES RECIPE

Ingredients

For The Salad

Preparation

1. MAKE aioli, if desired (recipe).recipe)

2. PLACE crab meat in a bowl, chopping as necessary so that it can be easily mounded. Add fresh parsley to taste.

3. MIX 1 tablespoon of olive oil with 1/2 teaspoon Dijon mustard. Use as needed to bind crab mixture so that it can be molded, using a metal mold, cookie cutter or table spoons.

4. TOSS arugula with vinaigrette, just enough to lightly moisten.

5. PLACE the crab cake on a plate, then top with He then arranges the ingredients on top of a bed of arugula that has been tossed with citrus vinaigrette.

The result is a new take and presentation on the favorite dish. You can save calories by substituting a spicy vinaigrette for the aïoli.
 
TYPES OF CRAB MEAT

You don’t need to use the costliest jumbo lump crab meat: Use what you can afford. From most costly to least costly, they area;