Lavender Fizz
This flowery, slightly sweet drink is a cross between soda and champagne and can contain a very small amount of alcohol. The carbonation is a natural by-product of the fermentation process, a sign that the fizz is active and alive.
Savory Fresh Vegetable Crepes
Lumpiang sariwa are usually eaten for meryenda, the Filipino-Spanish tradition of taking a small afternoon meal. A handmade crepe is filled with vegetables and baby shrimp and drizzled with a mild tangy-sweet sauce.
2 Ways With Shortbread
A simple mixture, buttery flavour and crumbly texture – it’s a treat we can all agree on.
Classic Adobo
The classic adobo most commonly known in homes and in restaurants throughout the Philippines and in America, adobong manok at baboy, has a silky, fatty, sour sauce. The ingredients for this dish—soy sauce, vinegar, black peppercorns, bay leaves, garlic, chicken (manok), and pork (baboy)—are easy to find in any grocery store.
Margherita Pizza in 15 Minutes
It’s one of the simplest pizzas out there with only San Marzano tomatoes, buffalo mozzarella, basil and olive oil as the toppings, but making it is an art form.
Shrimp Ceviche With Mango
The original ceviche has a citrus flavour as it is made with limes. I have recently moved to Baja California, where mangoes are in abundance during the months of June, July and August so we have used those here. The combination of mango and lemon adds a delicious sweet and sour touch to the ceviche.
2 Ways to Throw a Backyard Summer Barbeque
CSL has got you covered this season. Put a Mediterranean spin or go classic with your next barbeque. It’s fuss-free and fun!
Beef Brisket Barbacoa Tacos
Barbacoa is one of the most traditional and evocative meals of my childhood as it always meant a celebration! Often a whole sheep or goat would be used, but here we have gone for beef brisket.
Mini “Lobster” Bake
Having spent all my summers on the water, I find the clambake one of the most all-American staples of summer. This mini version is a substantial hors d’oeuvre that could also serve as a first course. A small metal sand pail holds one whole cooked crayfish and two cooked, shelled crayfish tails, a salt-baked baby potato, and fresh baby corn.
Scallops and Pearls
I am very fortunate to have summered on Nantucket since high school. One of the things the island is known for is Nantucket Bay scallops, and the beaches along the sound are covered with their beautiful shells. Those shells—and their myriad natural shades of yellow, orange, and red—were the inspiration for this hors d’oeuvre.
