Strawberry-Cucumber Mocktail




Cucumber-Lemonade Mocktail

Adapted heavily from Food and Wine
  1. 2 paper-thin, lengthwise slice of European cucumber, for garnish
  2. Ice
  3. 2 sliced strawberries
  4. 1 tablespoon honey
  5. 2 tablespoon fresh lemon juice
  6. 1 cup fresh cucumber juice (see Note)
  7. 1/2 cup chilled carbonated water
  1. Press the cucumber slice against the inside of a chilled highball glass and add ice. In a cocktail shaker, muddle honey, lemon juices and 1 tablespoon of water until the syrup is dissolved. Add ice, then add the cucumber juice and shake well. Strain into the prepared glass and stir in the carbonated water. Garnish with strawberry slices.
  2. NOTE: for Cucumber juice, add one whole English Cucumber to your food processor and whirl it down till smooth, then pour through a fine mesh sieve to get the juice!

Sage Rubbed Pork Chops and Pickled Peach Relish


Our subscription to Food and Wine pays off- this recipe is a real gem.  It’s summer, it’s HOT out, and this combo of seared pork with cool peach relish is a full of interesting, unique and down right refreshing flavors!  On it’s own, the peaches are strange, but take a bite with the pork and it’s like they are meant to be together forever ( like us!) Please give this a try and let us know how you like it!

Sage-Rubbed Pork Chops with Pickled Peach Relish

Adapted from Food and Wine
  • ACTIVE: 35 MIN
  1. 2 cups white wine vinegar
  2. 1 1/2 cups water
  3. 1/4 cup sugar
  4. 2 tablespoons yellow mustard seeds
  5. 1 bay leaf
  6. 1 tablespoon whole black peppercorns, plus 1 tablespoon coarsely ground black pepper
  7. Kosher salt
  8. 4 large ripe but firm peaches, pitted and cut into 1/2-inch dice
  9. 3 tablespoons extra-virgin olive oil
  10. 20 small sage leaves, plus 1 tablespoon chopped sage
  11. Four 1-inch-thick, bone-in pork rib chops (10 to 12 ounces each)
  1. In a large saucepan, combine the white wine vinegar with the water, sugar, mustard seeds, bay leaf, 1 tablespoon of whole peppercorns and 2 tablespoons of salt and bring to a boil to dissolve the sugar. Put the diced peaches in a large, heatproof bowl and pour the hot brine over them. Let the peaches stand for 1 hour, then refrigerate them for about 30 minutes, until the peaches are chilled.
  2. Meanwhile, in a small bowl, combine 1 tablespoon of the oil with the chopped sage, coarsely ground pepper and 1 tablespoon plus 1 teaspoon of salt. Rub the mixture all over the chops and let stand for 30 minutes.
  3. Preheat the oven to 400°. In a large ovenproof skillet, heat 1 tablespoon of the oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer the skillet to the oven and roast for 5 minutes, until an instant-read thermometer inserted in the thickest part of the meat nearest the bone registers 145°. Transfer the chops to a plate to rest for 10 minutes.
  4. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.
  5. Put a pork chop on each plate. Using a slotted spoon, top each chop with about 1/2 cup of the pickled peaches. Garnish with the fried sage leaves and serve.
MAKE AHEAD The pickled peaches can be refrigerated for up to 1 week.