Healthy & Low-CalorieMain DishesQuick & Easy (30-Min)

Crisp Lemon-Basil Shrimp Fettuccine with Sun-Dried Tomatoes

by Linda
written by Linda

This Crisp Lemon-Basil Shrimp Fettuccine with Sun-Dried Tomatoes is a delightful fusion of flavors that brings the sunny essence of summer to your dinner table. The juicy shrimp are pan-seared to perfection, creating a satisfying crunch that pairs beautifully with al dente fettuccine.

The addition of sun-dried tomatoes adds a rich depth, while fresh basil and a tangy lemon sauce elevate the dish to a new level of freshness. Perfect for a weeknight dinner or a special occasion, this recipe is quick to prepare and sure to impress.

Crisp Lemon-Basil Shrimp Fettuccine with Sun-Dried Tomatoes

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 480 calories 15g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 8 oz fettuccine
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
  • Parmesan cheese, for serving

Instructions

  1. Cook the fettuccine according to package instructions until al dente; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat; add minced garlic and sauté until fragrant, about 1 minute.
  3. Add shrimp to the skillet, seasoning with salt and pepper; cook until shrimp are pink and opaque, about 3-4 minutes per side.
  4. Stir in sun-dried tomatoes and cook for an additional 2 minutes.
  5. Add the cooked fettuccine, lemon juice, and lemon zest to the skillet; toss to combine and heat through.
  6. Remove from heat and stir in fresh basil; adjust seasoning as needed.
  7. Serve hot, garnished with grated Parmesan cheese and extra basil if desired.

Notes

Tip: For a spicier kick, add a pinch of red pepper flakes while cooking the shrimp.

For a creamier sauce, consider adding a splash of heavy cream or a dollop of mascarpone cheese to the lemon sauce. If you want to add more veggies, sautéed spinach or zucchini make great additions.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a bit of water or broth to bring back the sauce’s consistency.

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Gluten-FreeKid-FriendlyMain DishesQuick & Easy (30-Min)

Savory Maple-Mustard Glazed Chicken Thighs with Herb Quinoa

by Linda
written by Linda

These Savory Maple-Mustard Glazed Chicken Thighs are a delicious twist on a classic dish, combining the sweetness of maple syrup with the tanginess of Dijon mustard. The result is a sticky, flavorful glaze that perfectly complements the juicy chicken. Served alongside herb quinoa, this dish is not only tasty but also packed with nutrients.

Cooking chicken thighs ensures that they remain moist and tender, making them perfect for absorbing the delicious glaze. The herb quinoa provides a light, fluffy base that enhances the overall flavor profile, making this meal both satisfying and wholesome.

Savory Maple-Mustard Glazed Chicken Thighs with Herb Quinoa

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 400 calories 18g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 4 bone-in, skin-on chicken thighs
  • 1/4 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup quinoa
  • 2 cups chicken broth or water
  • 1/4 cup chopped fresh herbs (parsley, thyme, or dill)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to create the glaze.
  3. Place the chicken thighs in a baking dish and pour the glaze over them, ensuring they are well coated.
  4. Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
  5. While the chicken is baking, rinse the quinoa under cold water.
  6. In a saucepan, combine quinoa and chicken broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed.
  7. Remove the quinoa from heat and fluff with a fork, then stir in the chopped herbs.
  8. Serve the glazed chicken thighs over a bed of herb quinoa, drizzling any remaining glaze over the top.

Notes

Tip: For a spicy kick, add a pinch of red pepper flakes to the glaze.

For best results, marinate the chicken thighs in the glaze for at least 30 minutes, or up to 4 hours, to enhance the flavor. If you’re short on time, a quick 10-minute marination will still provide great taste.

Feel free to substitute honey for maple syrup if desired, or use whole grain mustard for a spicier kick. Leftover glazed chicken can be stored in the fridge for up to 3 days and makes a great addition to salads or wraps.

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Appetizers & SnacksQuick & Easy (30-Min)Vegetarian

Zesty Roasted Red Pepper and Goat Cheese Crostini

by Linda
written by Linda

Elevate your appetizer game with these Zesty Roasted Red Pepper and Goat Cheese Crostini. The combination of creamy goat cheese slathered on crispy toasted bread, topped with sweet and smoky roasted red peppers, creates a delightful flavor explosion.

These crostini are not only easy to prepare but also impressive, making them a perfect choice for gatherings and celebrations. The vibrant colors and textures will surely catch your guests’ attention!

Zesty Roasted Red Pepper and Goat Cheese Crostini

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 150 calories 9g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 baguette, sliced into 1/2 inch rounds
  • 4 red bell peppers
  • 8 oz goat cheese, softened
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the red bell peppers on a baking sheet and drizzle with olive oil. Roast in the oven for 25-30 minutes until the skins are blistered and charred.
  3. Remove the peppers from the oven and cover with foil for 10 minutes to steam. Then, peel off the skins and remove the seeds.
  4. In a small bowl, mix the softened goat cheese with minced garlic, and season with salt and pepper to taste.
  5. Toast the baguette slices on another baking sheet in the oven for about 5-7 minutes until golden brown.
  6. Spread a generous layer of the goat cheese mixture on each crostini, and top with strips of roasted red pepper.
  7. Garnish with fresh basil leaves before serving. Enjoy!

Notes

Tip: You can prepare the roasted peppers a day in advance to save time on the day you plan to serve these crostini.

For the best flavor, use fresh herbs like basil or parsley as a garnish. You can also experiment with different types of cheese, such as feta or ricotta, for a unique twist.

To store leftovers, keep the crostini and toppings separate until ready to serve to maintain the crispness of the bread. Reheat any leftover roasted peppers in the oven for a few minutes before serving.

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Appetizers & SnacksQuick & Easy (30-Min)Vegetarian

Spicy Caramelized Onion and Feta Flatbreads with Balsamic Drizzle

by Linda
written by Linda

These Spicy Caramelized Onion and Feta Flatbreads are a delightful combination of sweet and savory flavors, making them an ideal dish for entertaining or a cozy night in. The caramelized onions are slowly cooked until they are beautifully golden and tender, then tossed with a hint of spice to elevate their sweetness.

Layered on crispy flatbreads and topped with crumbled feta cheese, these bites offer a satisfying crunch and a burst of flavor in every bite. The balsamic drizzle adds a tangy finish that perfectly balances the richness of the cheese and the sweetness of the onions, transforming simple ingredients into a gourmet experience.

Spicy Caramelized Onion and Feta Flatbreads with Balsamic Drizzle

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 300 calories 15g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 large onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • Salt to taste
  • 4 flatbreads (store-bought or homemade)
  • 1 cup crumbled feta cheese
  • 2 tablespoons balsamic glaze
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the sliced onions and sprinkle with salt and sugar. Cook, stirring occasionally, for about 25-30 minutes until the onions are caramelized and golden brown.
  3. Stir in red pepper flakes for the last 5 minutes of cooking.
  4. Preheat the oven to 400°F (200°C).
  5. Place the flatbreads on a baking sheet. Spread the caramelized onion mixture evenly over the flatbreads.
  6. Sprinkle crumbled feta cheese on top of the onions.
  7. Bake in the preheated oven for 8-10 minutes, until the flatbreads are crispy and the feta is slightly melted.
  8. Drizzle with balsamic glaze and sprinkle with fresh parsley before serving.

Notes

Tip: For added texture, you can top the flatbreads with arugula or spinach after baking.

For the best caramelized onions, cook them low and slow—about 25-30 minutes—stirring occasionally to avoid burning. You can also add a splash of balsamic vinegar to the onions towards the end of cooking for extra flavor.

If you’re short on time, store-bought flatbreads work just as well as homemade. Feel free to substitute the feta with goat cheese or even a dairy-free alternative for a vegan option. Leftover flatbreads can be stored in the fridge for up to 2 days; reheat in the oven for a crispy texture.

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Appetizers & SnacksQuick & Easy (30-Min)Vegetarian

Savory Cheesy Spinach-Stuffed Mushroom Caps with Garlic Butter Glaze

by Linda
written by Linda

These cheesy spinach-stuffed mushroom caps are a perfect blend of flavors and textures, making them an irresistible appetizer for any gathering. The earthy flavor of the mushrooms complements the creamy, cheesy spinach filling, creating a delightful bite that’s sure to impress.

Each cap is generously brushed with a luscious garlic butter glaze, enhancing the overall taste and adding a beautiful sheen. Easy to prepare and quick to cook, these stuffed mushrooms are not only a treat for the taste buds but also a feast for the eyes.

Savory Cheesy Spinach-Stuffed Mushroom Caps with Garlic Butter Glaze

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 180 calories 12g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 12 large white mushrooms
  • 1 cup fresh spinach, chopped
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Clean the mushroom caps with a damp cloth and remove the stems. Set the caps aside.
  3. In a skillet, melt 1 tablespoon of butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
  4. Add the chopped spinach to the skillet and cook until wilted. Remove from heat.
  5. In a mixing bowl, combine the cooked spinach and garlic with the cream cheese, mozzarella, Parmesan, salt, pepper, and red pepper flakes (if using). Mix until well combined.
  6. Stuff each mushroom cap with the spinach-cheese mixture, pressing down slightly to pack it in.
  7. Arrange the stuffed mushroom caps on a baking sheet lined with parchment paper.
  8. Brush the remaining melted butter over the tops of the stuffed mushrooms.
  9. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is bubbly and golden. Serve warm.

Notes

Leftovers: Store any uneaten mushrooms in an airtight container in the fridge for up to 2 days. Reheat in the oven to retain their texture.

For a healthier spin, you can substitute the cream cheese with Greek yogurt. If you’re looking for a twist, try adding cooked bacon or sun-dried tomatoes to the filling for extra flavor. Store any leftovers in an airtight container in the fridge for up to 2 days, and reheat in the oven for a few minutes to enjoy them warm again.

Be careful not to overcook the mushrooms; you want them tender but still holding their shape. Feel free to experiment with different cheeses like feta or mozzarella for unique flavor profiles.

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Appetizers & SnacksQuick & Easy (30-Min)Vegetarian

Crispy Teriyaki Sweet Potato Bites with Creamy Avocado Dip

by Linda
written by Linda

These Crispy Teriyaki Sweet Potato Bites are a delightful fusion of savory and sweet, coated in a rich teriyaki glaze that perfectly complements their natural flavor. With a crispy exterior and tender interior, these bites are not only delicious but also visually appealing, making them an ideal appetizer or snack for gatherings.

The creamy avocado dip adds a refreshing contrast, enhancing the overall taste experience. This recipe combines healthy ingredients in a way that satisfies cravings without compromising on flavor, making it a must-try for anyone looking to elevate their snacking game!

Crispy Teriyaki Sweet Potato Bites with Creamy Avocado Dip

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 220 calories 8g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • 1/4 cup teriyaki sauce
  • 1 ripe avocado
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Sesame seeds and green onions for garnishing

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the cubed sweet potatoes with cornstarch until evenly coated.
  3. Drizzle the olive oil over the sweet potatoes and mix well. Spread them in a single layer on the prepared baking sheet.
  4. Bake for 25 minutes or until golden and crispy, flipping halfway through for even cooking.
  5. While the sweet potatoes are baking, prepare the avocado dip by mashing the avocado in a bowl and mixing in lime juice, salt, and pepper until smooth.
  6. Once the sweet potato bites are done, remove them from the oven and drizzle with teriyaki sauce, tossing to coat evenly.
  7. Serve the sweet potato bites warm, garnished with sesame seeds and sliced green onions, alongside the creamy avocado dip. Enjoy!

Notes

Tip: For a slightly sweeter touch, drizzle extra teriyaki sauce on the sweet potato bites before serving.

To achieve maximum crispiness, ensure your sweet potato bites are well-coated with cornstarch before baking. Avoid overcrowding the baking sheet to allow even cooking.

If you want to add a spicy kick, consider mixing a dash of sriracha into the avocado dip. Leftover sweet potato bites can be stored in an airtight container for up to 3 days, and they reheat well in the oven for a few minutes.

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Appetizers & SnacksQuick & Easy (30-Min)Vegetarian

Herb-Infused Savory Donut Holes with Spicy Aioli

by Linda
written by Linda

These herb-infused savory donut holes are a delightful twist on traditional donuts, ideal for snack lovers and party appetizers alike. Each bite bursts with aromatic herbs, offering a savory flavor profile that pairs beautifully with the zesty kick of the accompanying spicy aioli.

Made using fresh ingredients and simple techniques, these donut holes are crispy on the outside and soft on the inside, making them a perfect finger food for gatherings. The spicy aioli adds an extra layer of flavor that complements the herbs perfectly, ensuring your guests will be reaching for more!

Herb-Infused Savory Donut Holes with Spicy Aioli

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 150 calories 7g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • Vegetable oil for frying

FOR THE SPICY AIOLI

  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/2 tsp cayenne pepper
  • Salt to taste

Instructions

  1. In a mixing bowl, combine flour, baking powder, baking soda, salt, black pepper, thyme, and rosemary.
  2. In another bowl, whisk together buttermilk, egg, and Parmesan cheese until smooth.
  3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  4. Heat vegetable oil in a deep pan over medium heat until it reaches 350°F (175°C).
  5. Using a small scoop or spoon, drop dough into the hot oil, frying until golden brown all over, about 2-3 minutes per batch.
  6. Remove donut holes and drain on paper towels.
  7. For the aioli, mix mayonnaise, minced garlic, lemon juice, cayenne pepper, and salt in a bowl until well combined.
  8. Serve the warm donut holes with the spicy aioli on the side.

Notes

Tip: Adjust the amount of cayenne in the aioli to suit your spice preference.

When making your donut holes, ensure your oil is at the right temperature (around 350°F) to achieve that perfect crispy exterior. If the oil is too hot, the donut holes will cook too quickly on the outside while remaining raw inside.

For a variation, try adding different herbs such as dill or parsley based on your taste preference. You can also adjust the heat level of the aioli by adding more or less cayenne pepper.

Store any leftover donut holes in an airtight container at room temperature for up to two days, but they are best enjoyed fresh!

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Breakfast & BrunchQuick & Easy (30-Min)Vegetarian

Irresistible Chive and Cheddar Scones with Luxurious Smoked Salmon Spread

by Linda
written by Linda

These savory chive and cheddar scones are the perfect blend of flaky texture and rich cheese flavor, making them a delightful addition to your brunch table. Infused with fresh chives, they deliver a gentle oniony note that wonderfully complements the sharp cheddar cheese.

Paired with a luxurious smoked salmon spread, these scones elevate any meal, turning simple gatherings into something special. Whether you’re hosting friends or indulging in a quiet afternoon treat, this recipe is sure to impress.

Irresistible Chive and Cheddar Scones with Luxurious Smoked Salmon Spread

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 250 calories 15g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cubed
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup fresh chives, chopped
  • 3/4 cup milk
  • 4 ounces cream cheese, softened
  • 4 ounces smoked salmon, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped
  • Black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the cheddar cheese and chives until evenly distributed.
  5. Add the milk gradually, mixing until just combined; do not overmix.
  6. Turn the dough onto a floured surface and gently knead it a few times, then pat it into a 1-inch thick circle.
  7. Cut into wedges or use a round cutter to shape the scones, and place them on a baking sheet lined with parchment paper.
  8. Bake for 18-20 minutes or until golden brown on top.
  9. While the scones are baking, prepare the smoked salmon spread by mixing cream cheese, smoked salmon, lemon juice, dill, and pepper in a bowl until smooth.
  10. Once the scones are done, let them cool slightly before serving with the smoked salmon spread. Enjoy!

Notes

Tip: These scones are best enjoyed fresh, but they can be frozen before baking for a quick treat later. Just pop them in the oven straight from the freezer, adding a few extra minutes to the baking time.

For best results, use cold butter to create the flakiest texture in your scones. If you don’t have fresh chives, green onions can be a great substitute.

To store the scones, keep them in an airtight container at room temperature for up to two days or freeze them for longer storage. Simply reheat in the oven for a few minutes to restore their deliciousness.

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Breakfast & BrunchQuick & Easy (30-Min)Vegetarian

Decadent Caramelized Fig and Honey Ricotta Toasts with Pistachio Crunch

by Linda
written by Linda

Elevate your breakfast or brunch with these luxurious caramelized fig and honey ricotta toasts. The rich creaminess of the ricotta combined with the sweetness of caramelized figs creates a heavenly flavor profile that is simply irresistible.

Each toast is topped with a sprinkle of crunchy pistachios, adding a delightful texture contrast that complements the smooth ricotta and figs. Perfect for a special occasion or a simple weekend treat, these toasts are as beautiful as they are delicious.

Decadent Caramelized Fig and Honey Ricotta Toasts with Pistachio Crunch

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 300 calories 15g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 4 slices of rustic bread
  • 1 cup ricotta cheese
  • 8 fresh figs, halved
  • 2 tablespoons honey
  • 1/4 cup shelled pistachios, chopped
  • 1 tablespoon butter
  • Pinch of salt
  • Fresh mint leaves for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Spread the slices of rustic bread on a baking sheet and toast in the oven until golden brown and crispy, about 5-7 minutes.
  3. In a skillet over medium heat, melt the butter and add the halved figs. Cook for 3-4 minutes until they begin to soften.
  4. Drizzle honey over the figs and continue to cook for another 2-3 minutes, allowing the figs to caramelize slightly. Remove from heat.
  5. Spread a generous layer of ricotta cheese on each toast, then top with the caramelized figs.
  6. Sprinkle chopped pistachios over the figs and finish with a pinch of salt.
  7. Garnish with fresh mint leaves before serving. Enjoy your decadent toasts!

Notes

Storage: These toasts are best enjoyed fresh, but you can store leftover caramelized figs in an airtight container in the fridge for up to 3 days.

For best results, use ripe figs as they will caramelize beautifully and provide a sweeter flavor. If figs aren’t available, consider using fresh pears or peaches as a substitute.

Feel free to substitute honey with maple syrup for a vegan option, or add a dash of cinnamon to the ricotta for added warmth. These toasts are best served fresh, but you can prepare the individual components ahead of time and assemble just before serving.

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Drinks & BeveragesKid-FriendlyQuick & Easy (30-Min)

Sparkling Blueberry-Lemon Thyme Spritz

by Linda
written by Linda

Indulge in the vibrant flavors of this Sparkling Blueberry-Lemon Thyme Spritz, a delightful drink that combines the sweetness of fresh blueberries with the zesty punch of lemon and the earthy aroma of thyme. This refreshing beverage is perfect for summer brunches, picnics, or just a relaxing afternoon on the patio.

Not only is it visually stunning with its lovely blue hue, but the spritz also provides a bubbly texture that elevates the drinking experience. The infusion of thyme adds a unique herbal note that beautifully complements the sweetness of the blueberries, making it a standout choice for warm days.

Sparkling Blueberry-Lemon Thyme Spritz

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 80 calories 0g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup fresh blueberries
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh thyme leaves
  • 2 cups tonic water
  • Ice cubes
  • Lemon slices and thyme sprigs for garnish

Instructions

  1. In a pitcher, combine fresh blueberries, lemon juice, and thyme leaves. Muddle gently to release some juice from the blueberries.
  2. Add tonic water and stir gently to mix. Taste and adjust sweetness if desired.
  3. Fill glasses with ice cubes and pour the blueberry-lemon mixture over the ice.
  4. Garnish each glass with lemon slices and fresh thyme sprigs before serving.

Notes

Tip: Use frozen blueberries as ice cubes to keep your drink chilled without diluting the flavor.

For an extra flavor boost, consider muddling a few fresh blueberries in the glass before adding the spritz ingredients. This will release even more blueberry juice and enhance the color. If you prefer a lower-calorie version, you can swap out the tonic water for a diet or zero-calorie alternative.

This drink can be made in larger batches for parties; just scale up the ingredients and serve in a large pitcher. To keep it chilled without diluting, add frozen blueberries instead of ice cubes!

Feel free to experiment with other herbs like mint or basil if you want to switch things up!

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