Seriously, is it summer yet?

I found these two recipes in Alicia Silverstone's book, "The Kind Diet". I tweaked them a little bit since I didn't have all of the ingredients. They turned out great and everyone loved them. Here are my versions.

Pomegranate Lime Iced Tea

Makes 4-6 servings

8 green tea bags

8 cups water

1 1/2 cups pomegranate juice

1/2 cup agave nectar (more or less depending on how sweet you like it)

3 limes, sliced

Ice

- Bring the water to a boil in a tea pot or regular sauce pan. Pour over tea bags in a large bowl.

- Let steep for 10 minutes. Remove tea bags and let cool to room temperature.

- Once cool, add in the pomegranate juice, agave nectar, and lime slices.

- Pour over ice and enjoy!

Artichoke, Mushroom, and Pesto Crostini   (vegan only)

This is a great and fancy looking vegan side or appetizer. Tonight I made them as a side and used large slices of toasted organic whole wheat bread. They would be super cute as an appetizer on slices of a baguette. Either way, it's really good!

Makes 4-6 as a side and around 15 -20 as an appetizer.

Leek and Mushroom Layer

3 tbsp extra virgin olive oil

2 tsp balsamic vinegar

2 leeks, thinly sliced

2 cups button mushrooms, thinly sliced

3 garlic cloves, minced

Salt and pepper

Artichoke Spread

1 can artichoke hearts, drained

1 tbsp extra virgin olive oil

1 tsp white wine vinegar

Pesto

1 cup lightly packed basil leaves

1/3 cup pine nuts

1/4 cup lemon juice (1-2 lemons)

1 tbsp white wine vinegar

1/4 cup extra virgin olive oil

Whole Grain Bread or Baguette, sliced 1/2 inch thick

Cook the leeks and mushrooms: Heat the oil and vinegar in a pan and add the leeks and mushrooms. Cook until all of the liquid as evaporated and the vegetables are brown, about 10 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Remove from heat and set aside.

Make the artichoke spread: While the mushrooms cook add the artichokes, olive oil, and white wine vinegar to a food processor. Pulse until a smooth paste is formed. Season with salt and pepper. Remove from food processor and set aside.

Make the pesto: In the same food processor (no need to wash it) add the basil, pine nuts, lemon juice, white wine vinegar, olive oil, and salt and pepper. Pulse until chopped and a pesto is formed.

Toast the bread: I like to toast my bread on a grill pan. Just put the bread on the grill, no oil necessary. You can also toast the bread in a 400 degree oven or under your broiler.

Assemble the crostini: Spread some of the artichoke spread onto the toasted bread. Top with some of the leeks and mushroom mixture. Drizzle over the pesto.

- Tomorrow I will post an update on my garden seeds. I went to water them today and saw my beets are starting to grow! I've been skeptical about growing beets and not sure how they would turn out, but this is a good sign...right?! Either way I am super excited. - kb