Feast on all of summer’s colorful glory with a pair of refreshing, fruit-forward recipes that are as heavenly as they are healthy

by Chef Peter Botros

GREEN LIGHT
Ingredients:
1 large English cucumber
6 limes
1/2 bunch mint
1/2 cup agave nectar
1 cup white rum
Club soda

Directions: In a blender, combine 1/2 cucumber, agave nectar, and white rum. Blend until the cucumber is liquefied. In a pitcher, aggressively muddle together fi ve limes (quartered) and 1/4 bunch of mint. Pour in the blended mixture and stir thoroughly. Strain mixture into four tall glasses with ice and top with club soda. Garnish with lime wedge, sprigs of mint, and cucumber ribbons.

EAT YOUR HEART OUT
With all the trendy vitamins, powder-based supplements, and elixirs claiming to jumpstart your health, the best (and most delicious) way to give your body the nutrients it needs is by eating fresh, organic produce especially in the summer. This month’s featured recipes are packed with powerful ingredients to increase energy, speed up your metabolism, and protect your heart. Here are some of our standouts:

Blueberries are an antioxidant powerhouse, loaded with fiber, potassium, folate, vitamin C, vitamin B6, and phytonutrient content to aid in heart health and brain function.

Horseradish is a spicy root vegetable famed for its immune-boosting properties and has been linked to improving respiratory health, reducing inflammation, and protecting the body from free radicals.

Cucumbers are low in calories but high in nutrients and antioxidants, promoting hydration and weight loss while supporting cardiovascular, skin, and bone health.

A NEW PRAWN
THE SHRIMP COCKTAIL IS A PERENNIAL SUMMERTIME FAVORITE; MIX IT UP THIS YEAR WITH A FUN, SWEETAND-TANGY TWIST ON THE SEASONAL CLASSIC.

BLUEBERRY-HORSERADISH COCKTAIL SAUCE
Ingredients:
2 cups fresh blueberries (mashed)
2 cups blueberry preserves
1 cup horseradish
1 tbsp Sriracha
1 tbsp kosher salt
1 tbsp white pepper
1 tbsp lime juice Zest of one lime

Directions: Combine all ingredients and refrigerate for at least 30 minutes. Serve with chilled shrimp or lobster.