Summer on a stick.
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Summer isn’t complete until you’ve had these. With just a few ingredients, you can make a quick, easy, and delicious appetizer for your next summer cocktail or dinner party.
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Is there a better way to cool off than with a cold margarita in hand? I like to joke that it’s always margarita season in Tucson, but it’s really the best way to kick off summertime no matter where you live. This is a short and simple recipe. Using the juice from fresh-squeezed limes is crucial.
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Tepary beans are small, dense and creamy. They are native to the Sonoran Desert but can be found in specialty food stores. If you want to get fancy, serve the hummus as an appetizer on thin slices of watermelon radish (pictured) and garnish with your favorite pickled veggie - it’s pretty and the perfect vehicle for eating lots of hummus.
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One of my favorite ways to cool off in the hot summer months is with a refreshing prickly pear margarita. The prickly pear fruit, called a ‘tuna’, is what gives this drink its deep purple color. It’s simple, refreshing, and pretty.
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Sometimes the simplest foods are the best. This humble five ingredient salad is one of the best things I know how prepare. It is the salad that is requested night after night, and the one that brings me back to the farmstand every few days to replenish my supply of kale.
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