9
8
Coarse salt
Crushed ice
Thin lime slices
1. Pour water and sugar into a
2-quart (1.9 L) saucepan. Place
over medium-high heat and cook
undisturbed to dissolve sugar,
10 to 12 minutes. Remove from
heat and allow to cool.
2. When completely cool, transfer
to a large pitcher; stir in fresh
lime juice. Add tequila and
orange liqueur; stir to blend.
3. Rub the rims of margarita
glasses with lime wedges and
dip in coarse salt, if desired. Fill
the glasses halfway with crushed
ice. Add margarita mixture to top
of glass. Garnish with a thin slice
of lime and enjoy.
Nutritional information per serving:
Calories 293 (0% from fat) • carb. 46g
• pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 4mg • calc. 7mg
• vit. C 18mg (30% DV) • fiber 0g
Fresh Citrus “Vinaigrette”
Fresh orange and lemon juices
replace the vinegar in this refreshing
dressing. Try it on greens, or use it
to create a salad with cooked rice
(try a mixture of brown and wild
rice), diced vegetables
and chopped, toasted nuts.
Makes about 1 cup (250 ml)
1
teaspoon (5 ml) orange
zest, finely chopped
1
teaspoon (5 ml) fresh
thyme
6
tablespoons (90 ml) fresh
orange juice
2
tablespoons (30 ml) fresh
lemon juice
2
teaspoons (10 ml) Dijon-
style mustard
Pinch kosher salt
6
tablespoons (90 ml) light
olive oil
1. Using a food processor or
blender: Process or blend the
zest, thyme, orange juice, lemon
juice, mustard and salt until
blended together.
2. Then, with machine running, add
the oil and process or blend until
emulsified.
3. Vinaigrette can also be made
by hand: Put the zest, thyme,
orange juice, lemon juice,
mustard, and salt into a small
bowl. Whisk to blend. After
mixture is blended, continue
whisking and add the oil in a
slow, steady stream – continue
whisking until the mixture is
emulsified.
Nutritional information
per serving 1 tbsp.(15 ml):
Calories 56 (91% from fat) • carb. 1g
• pro. 0g • fat 6g • sat. fat 1g • chol. 0mg
• sod. 29mg • calc. 3mg
• vit. C 5mg (8% DV) • fiber 0g
Jamaican Jerk Chicken
Plan ahead, as the chicken should
marinate overnight to enjoy full flavor!
Makes 4 to 6 servings
Makes about 4 cups marinade (1 L)
Marinade:
1
cup (250 ml) orange juice
½
cup (125 ml) white vinegar
½
cup (125 ml) soy sauce
½
cup (125 ml) olive oil
Juice of one lime
10
garlic cloves
1
tablespoon (15 ml) fresh
thyme leaves
4
Scotch Bonnet peppers
(seeds removed and
discarded from 2 to
3 peppers)
8
green onions, trimmed
and cut into 2-inch pieces
¼
cup ( 60 ml) allspice
2
teaspoons (10 ml) freshly
ground black pepper
