Agave Nectar | I Can Cook That

Tropical Margarita

Note: I was sent bottles of OCEAN SPRAY CRAN•TROPICAL™ CRANBERRY TROPICAL JUICE DRINK in order to make this post. Opinions are mine alone.

Outdoor summer events call for fun cocktails, don’t you think? And this oh so pretty (and tasty) Tropical Margarita from Ocean Spray is sure to become one of your favorites outdoor sips!

This spin on a traditional margarita uses Ocean Spray’s Cran-Tropical Cranberry Tropical Juice Drink to add the delicious flavors of cranberry, mango, guava, and orange.

The result is a super refreshing and summery drink you’ll enjoy all season!

Ingredients (makes one serving, multiply as needed):

1 lime, sliced into wedges
salt or sugar, for garnish
2 1/2 ounces Ocean Spray® Cran∙Tropical™ Juice Drink
1 ounce tequila
1/2 ounce triple sec
1 teaspoon agave nectar

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This recipe from Cooking Light is actually supposed to be a side dish. But I thought this Farro Berry and Walnut Salad would make a great summer lunch! I have been looking for something that can be made the night beforehand and transports easily so this salad seemed perfect. I added in some blueberries because my boyfriend is allergic to cherries and I wanted him to still be able to enjoy a fruit within the salad (he’s fine with cherries being in something, he just has to pick them out).

Ingredients:

5 cups water
1 1/2 cups uncooked farro
1/2 teaspoon salt, divided
3/4 pound sweet cherries, pitted and halved (about 2 cups)
1/3 cup blueberries
2/3 cup diced celery
1/2 cup coarsely chopped walnuts, toasted
1/4 cup packed fresh flat-leaf parsley leaves
the juice of one lemon (about 2-3 tablespoons)
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey (or agave nectar)
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

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Citrus Poached Salmon with Mustard Sauce

Hooray for more salmon recipes! I will never have enough different recipes for salmon, it is definitely one of my favorite proteins.

This recipe for Citrus Poached Salmon with Mustard Sauce comes courtesy of Alan Jackson and Joann Cianciulli’s new cookbook: The Lemonade Cookbook: Southern California Comfort Food From L.A.’s Favorite Modern Cafeteria (paid link). The cookbook’s name comes from Chef Alan Jackson’s fast-casual eatery’s Lemonade, which offers fresh and seasonal food in a modern cafeteria setting.

There are some really fantastic sounding recipes in this cookbook. Just look at how I tabbed this book trying to decide which to make for this post!

Included in the cookbook, which features 120 recipe, are:

Forbidden Rice with Hearts of Palms, Mushrooms and a Jalapeno Vinaigrette
Bay Shrimp with Cannellini Beans dressed in Shallots and Cayenne Pepper
Red Miso Short Rib Braise
Lemon Poppy Seed Bundt Cake
Unique Lemonade concoctions like Peach Ginger, Pear Basil, and Cantaloupe Sage

With descriptions like that, I have to point out that these recipes are surprisingly unfussy and manageable to make at home. I decided to make the salmon because 1. it sounds delicious and 2. I have never poached fish before and I love trying out new techniques.

This recipe takes about 40 minutes from start to finish so it is great for a special weeknight dinner (or as a mid-week pick me up!) I changed the ingredients ever so slightly so to see the original, check out the cookbook, available in stores now!

From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin’s Press, LLC.

Ingredients:

2 cups vegetable broth
1/2 cup white wine (I used Sequoia Grove Napa Valley Chardonnay)
2 oranges, divided
2 lemons, divided
2 limes, divided
2 garlic cloves, roughly chopped
2 fresh dill sprigs, plus 1 tablespoon chopped dill, divided
1 teaspoon whole black peppercorns
4 (5 oz) salmon fillets, skin removed
coarse salt, to taste
freshly ground black pepper, to taste
1 tablespoon unsalted butter
1 tablespoon whole-grain Dijon mustard
1/2 tablespoon (1 1/2 teaspoons) smooth Dijon mustard
1 teaspoon agave nectar
2 cups cooked rice (I used basmati)

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Strawberry-Mint Sparkling Limeade

I have a confession. I honestly don’t get the brunch obsession with mimosas. Every time I order one, I end up drinking maybe half of it. It just doesn’t do it for me. I love the general idea of them though: sparkling wine with fruit juice. So I was really excited to find this drink recipe in Cooking Light. It sounds right up my alley!

Ingredients (makes 6 servings):

1 container of strawberries, sliced
1/2 cup loosely packed fresh mint leaves
the juice of 4 limes
1/4 cup water
1/4 cup agave nectar
1 (750-milliliter) bottle sparkling wine, chilled

To make, place the strawberries, mint leaves, limes, water, and agave nectar in a blender.

Blend until smooth, about 1 minute.

Pour enough of the mixture into a glass to fill the glass half way.

Carefully fill with the sparkling wine and gently mix to combine.

Serve garnished with mint leaves and a whole strawberry, if desired.

So as you can see from my ingredients photo, you do not need to buy an expensive sparkling wine for this. I used a rose to give it a little extra flavor, but a normal white sparkling wine will do just fine.

This is one of the most refreshing drinks I’ve ever had! The lime and agave completely balance each other out, so it’s not to sweet or too sour.

The mint-strawberry-lime flavor can be tasted in every sip, it’s just perfect!

Note: you can substitute in 3 cups club soda for the wine if you’d like an alcohol-free version. I personally would add another maybe teaspoon of agave to account for the lack of sweetness in the club soda.