Strawberry-Lime Rum & Tonics

Being able to make a good cocktail is one of the most lucrative skills out there, in my opinion. It’s really similar to cooking in a lot of ways—you take what you have, and you throw it together in a way that you think will make people happy. More often than not, if you have a general idea of what you’re doing, you’ll be successful. This recipe was one such success. I can’t wait to make and share more cocktail recipes here!

These ruby-red beauties came about a couple days after I went strawberry picking with my mom, dad, and Kyle. Kyle was hesitant at first, but once we got him out in the fields, he was dead-set on finding the reddest, sweetest, most picture-perfect strawberries. We ended up with a ton of berries (enough to make these cocktails, a galette, some strawberry simple syrup, and 21 jars of freezer jam!) and used every single one. If you’ve never been berry picking before, I highly recommend it. It’s fun, physical, and oh-so-rewarding, especially when you have a good cocktail recipe like this one in your back pocket for when you get home. 😉

I believe that the best cocktails are simple ones. I don’t like fussing with more than 4 or 5 ingredients in my drinks, because usually, when I need a drink, I need a drink and I need it now. So fear not! These cocktails require only a few basic ingredients, and they take just a couple minutes to throw together. So before you know it, you can be living your best life and sipping some sweet drinks on a patio.

And, as with any FW recipe, I encourage you to work with what you’ve got. Only have tequila? Make these into strawberry margs. Recently went blueberry picking? Muddle those instead! Got some extra mint or basil lying around? Muddle that too! The best part of both cooking and mixology is that the world is your oyster. So get in your kitchen, set up shop, and get to mixing! What’s your favorite summer drink?

Strawberry-Lime Rum & Tonics

Prep Time: 5 mins   |   Serves: 2

Ingredients

  • 8–10 medium strawberries, hulled
  • 3 ounces freshly squeezed lime juice
  • 3 ounces white rum (I used Bacardi)
  • 1 tsp sugar, or more or less to taste
  • Tonic water
  • Ice

Instructions

  1. In a tall glass, muddle the strawberries until they’ve yielded all of their juices. Fill the glass with ice, then add lime juice, rum, and sugar.
  2. Shake using a cocktail shaker for 30 seconds, or until the shaker and glass are frosty.
  3. Strain over fresh ice into two lowball glasses, then top off with tonic water. Garnish with lime wheels and/or extra strawberries.

Notes

  • If you have a cocktail shaker set, great. If not, that’s okay! You can easily make these with tools you already have. The end of a wooden spoon works great as a muddler. You can shake a cocktail in almost any sealed container, like a mason jar, travel mug, reusable water bottle, or even a clean milk jug!

Southwest Corn Chowder with Chorizo-Spiced Cauliflower

Happy Friday, everyone! Today I’m sharing with you an incredible vegan recipe that just might convince even the staunchest carnivore to incorporate a few more plants into their day. I dreamed up this southwestern-inspired dish after a family barbecue that ended up with waaaay too much leftover corn. I didn’t get to use that  corn (sad face) but in the future, I know what I’ll be doing with it!

The real game-changer in this recipe is the chorizo-spiced cauliflower. Like I’ve said before, I’m ceaselessly amazed by cauliflower’s magical ability to become anything you tell it to—even sausage crumbles! I was so happy with the results of this little kitchen experiment that I think I actually screamed a little. I then topped some nachos with the chorizo cauli, and let me tell you, it was a GAME. CHANGER. Let’s get a hot and sexy close-up, y’all.

I mean. Look at those crumbles. They’re just begging to be thrown on top of tacos or rolled into enchiladas or… strewn stop a piping hot bowl of Southwest corn chowder? Yep. That sounds about right.

I think you’re going to love this soup. It’s got all the flavors of summer and all the richness of a creamy soup without all the gut-busting dairy. And best of all, it comes together in no time flat, meaning you can spend more time enjoying it, margarita in hand, on a patio where you belong. Cheers to summer—I’m so happy you’re finally here. 💚 What’s your favorite summer recipe?

Southwest Corn Chowder with Chorizo-Spiced Cauliflower

Prep Time: 15 mins   |   Cook Time: 30 mins   |   Serves: 4–6

Ingredients

  • 2 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium carrot, finely diced
  • 1 poblano pepper, finely diced
  • 4 small redskin potatoes, diced
  • 3–4 cloves garlic, minced
  • 3 cups corn kernels, fresh or frozen
  • 2 cups vegetable stock
  • 2 cups water
  • 1 cup unsweetened almond milk
  • 1/4 tsp cayenne pepper
  • splash of apple cider vinegar
  • optional: 1/8 tsp chipotle chili powder or smoked paprika

For the chorizo-spiced cauliflower:

  • 1/2 large head cauliflower
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/8 tsp ground oregano (or 1/4 tsp dried)
  • pinch cinnamon
  • pinch ground cloves
  • pinch smoked paprika
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and carrot, and sauté for 5–7 minutes, or until vegetables have softened and onions are translucent.
  2. Add potatoes and 3/4 of the poblano pepper (reserve the rest for garnish), and sauté for another 3–4 minutes. Add garlic and corn, as well as salt and pepper to taste, and sauté for 30 seconds.
  3. Add vegetable stock and water. Bring to a boil, then reduce and let simmer for 10–15 minutes, or until potatoes have softened.
  4. While soup is simmering, prepare the chorizo-spiced cauliflower. Cut the cauliflower into very small pieces (about the size of sausage crumbles). In a small bowl, mix together the chorizo spices.
  5. Heat olive oil in a 10-inch skillet over medium-high heat. Add cauliflower and cook for 6–7 minutes, or until cauliflower has softened and browned slightly. Add spices and stir to coat. Add apple cider vinegar, stir, and remove from heat.
  6. Place about 3 cups of the soup into a blender with the almond milk, cayenne, and chipotle chili powder. Blend until smooth and creamy, then add back into pot with a splash of apple cider vinegar and stir together.
  7. Serve in bowls and top with chorizo-spiced cauliflower and diced poblano.

Blueberry, Apricot & Almond Overnight Oats + The Art of Balance

You know those moments when you just have to take a step back and breathe so you don’t absolutely lose your MARBLES because you have so many things to worry about? That’s where I’m at right now. Growing up, I was always the type of person who thrived in chaos. My senior year of high school, I was taking 3 AP courses along with 2 other difficult courses (my only “blow-off” was choir—but I didn’t even treat that like a blow-off), playing two lead roles in musicals an hour away from each other, getting ready for college, and totally, 100% killin’ it.

Continue reading “Blueberry, Apricot & Almond Overnight Oats + The Art of Balance”