Cosmopolitan with lime

Ingredients:
1 1/2 ounce vodka
1 1/2 ounce Ocean Spray Cranberry Juice Cocktail with Lime
1/2 ounce fresh lime juice
Lime twist, garnish

Directions:In a cocktail shaker filled halfway with ice, combine all ingredients and shake well. Strain mixture into a chilled stemmed cocktail glass. Garnish with lime twist. Makes 1 serving.

Strawberry ice cream

Ingredients
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract

InstructionsIn a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. 

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Orange martini

Ingredients:
2 oz gin or vodka
1/2 oz triple sec
1/2 oz dry vermouth
dash of orange bitters
orange twist for garnish

Preparation:Pour the ingredients into a cocktail shaker half-filled with cracked ice.
Shake well. Serves 1.

Chickpeas, avocado and salmon salad

Ingredients:
1/3 cups chickpeas

1 piece of smoked salmon

1/2 avocado

a handful of lamb's lettuce

3 leaves curly lettuce 

1/3 red chili peppers

6 black olives

2 tablespoons lime juice 

5 tablespoons olive oil

salt, pepper, a pinch of oregano

Method:Soak the chickpeas overnight in a glass of cold water. Drain. Heat the olive oil in a frying pan and pour chickpeas, reduce the heat and simmer (covered) until it is soft (about 15-20 minutes). At the end add olive oil, salt and sprinkle with oregano. Wash and dry curly lettuce, cut them into strips and place them on lamb's lettuce leaves. Cut into slices olives and avocados. Cut into smaller pieces salmon. Put salmon and avocado on lettuce leaves, pour the olive oil and lime juice, sprinkle with salt and pepper. Take out the seed from chili peppers, chop finely and sprinkle over the salad. Finally, sprinkle with warm chickpeas.

Asparagus with potatoes

Ingredients:
600 gr potatoes
600 gr green asparagus
4 eggs
50 gr flour extra virgin olive oil
salt, pepper

Method: Clean the asparagus, removing the hardened part, and cook them so that they stand upright with their peaks above the water. Remove from the heat when the stems are tender, cut into slices, remove their peaks. Put aside water in which you cooked asparagus. 

Peel the potatoes, rinse, dry and cut into eighths. Brown them in a pan with 4 tablespoons of olive oil, then add them to a bowl with cooked asparagus.

Add flour to the oil remaining from frying potatoes and brown it. Add 500 ml of water in which you cooked asparagus, cook everything for a few minutes, add the broken egg yolks, salt and pepper. When the sauce is smooth, pour it over potatoes and asparagus, season with salt and cook for 10 minutes on low heat.

Before serving, decorate with asparagus peaks left behind. Serves 4.

Chicken salad with pita bread

Ingredients:
500 gr chicken breast

romaine lettuce 

cherry tomatoes

mozzarella

dark olives

basil

olive oil

lemon

egg

corn flakes

For pita bread: 

2 cups flour

1 cup lukewarm water

20 gr yeast

1 tablespoon olive oil

salt

Method of preparation:Bread:
Dissolve the yeast in the water, you can also add a little bit of milk. Add the remaining ingredients and knead the dough. Cover with a cloth and leave it for an hour. After an hour, cut off small pieces of dough and roll out each cake to your hand size. Gently flatten and bake at 200 degrees for 20 minutes.

Clean the chicken breast. In one bowl beat the egg and in another put cornflake crumbs. Dip chicken breast first in the egg, then in cornflake crumbs. Fry in olive oil. After frying, cut into larger, angular pieces.Arrange on a plate romaine lettuce leaves, torn pita bread and chicken breast.
In a bowl, toss cherry tomatoes cut in halves, sliced ​​black olives and mozzarella. Season, pour the olive oil and sprinkle with lemon. Stir the mixture and add over the chicken, pita and lettuce. Add the fresh basil. Serves 2.

Greek vegetable salad with feta cheese

Ingredients1 lb. tomatoes
12 oz. feta cheese
1 head Romaine lettuce, torn in pieces
1 cucumber, quartered and sliced
4 celery stalks, diced
1 yellow bell pepper
¾ cup pitted black olives, halved
6 green onions, thinly sliced
6 tbsp. olive oil
4 tbsp. lemon juice
¼ tsp. salt
¼ tsp. black pepper


Directions:
Slice the tomatoes into wedges and place in a large salad bowl. Cut the feta cheese into small cubes. Add the cheese, lettuce, cucumber and celery to the bowl.Deseed and dice the bell pepper. Add the bell pepper, olives and green onions to the bowl.Drizzle the oil and lemon juice onto the salad. Season with the salt and black pepper. Toss the salad to coat. Serve immediately. Serves 4.