SUMMER'S LAST FLING

Back from the summer break, we find ourselves still wrapped in Arizona heat. With cooler days on the horizon, it seems proper to close out these hot months with a cold refreshing meal while also celebrating a few birthdays. Many happy returns to our September ladies, and good-bye summer, hello 8-months of perfect weather!

Cocktail - Summer Breeze

over

Cheesecake Stuffed Strawberries 

Classic Gazpacho

Stetson Salad with Basil Pesto Vinaigrette

with

Watermelon Cubes

and 

Mango, Coconut & Blackberry Popsickle

with

Strawberry Mouse Cake

Recipes

Summer Breeze

1/3 cup pineapple juice

1/4 cup pink grapefruit juice

2 oz. gin

fresh mint leaves

seltzer water

1. Mix juice and gin, stir well.

2. Pour into high balls 3/4 full.

3. Top with seltzer water.

4. Garnish with mint.

Cheesecake Stuffed Strawberries

Classic Gazpacho

28 oz. or 2 cans diced tomatoes

1/2 cup water

1 small onion, diced

1 yellow bell pepper, diced

1 seedless cucumber, diced

1 jalapeno pepper, seeded and minced

2 garlic cloves, finely minced

2 tbsp extra virgin olive oil

2 tbsp sherry vinegar

2 tbsp chopped cilantro

salt and pepper to taste

1. In a blender, pureed together 1/2 cup of diced tomatoes with water and oil.

2. Transfer to a serving bowl and add remaining ingredients.

3. Refrigerate until ready to serve.

Stetson Salad

Smoked Wild Alaskan or Atlantic Salmon fillets

1 cup Quinoa cooked in chicken broth

2 cup chopped romaine

1 cup heirloom cherry tomatoes, halved

1 cup diced cucumbers

1 cup cooked sweet corn

1 cup diced avocados sprinkled with lime juice

1 cup crumbled asiago cheese

1/2 cup pepitas

1/2 cup dried black currants or raisins

Dressing

2 tbsp basil pesto (store-bought or home-made)

1 cup extra virgin olive oil

1 tbsp balsamic vinegar

salt and pepper to taste

1. Line all salad ingredients side by side on a large platter.

2. Whisk together all dressing ingredients.

3. Toss salad with dressing right before serving.

Mango, Coconut & Blackberry Popsickle