Summer Recipes from Gail Simmons & Pure Leaf Tea
Summer is in full swing and I’ve been sharing lots of great recipes from some of my favorite brands and restaurants. Today I want to share some recipes from Gail Simmons and Pure Leaf Tea. Summer is the perfect time to enjoy tea and using them in your recipes make for some great meal options.
Gail Simmons is a trained culinary expert and permanent judge on BRAVO’s Emmy-winning series Top Chef, now in its 12th successful season, as well as the head critic on Top Chef Masters. She is special projects director at Food & Wine, and the author of Talking With My Mouth Full: My Life as a Professional Eater
PURE LEAF ICED TEA
Pure Leaf Iced Tea™ is real brewed tea with a fresh brewed taste and is made from the finest ingredients, using no preservatives, to create teas with the perfect balance of aroma, body and flavor.
Vietnamese Slaw with Peanuts and Cilantro
Paired with Pure Leaf Not Too Sweet Honey Green Tea
By Gail Simmons
For the dressing:
1/4 cup rice vinegar
2 tablespoons light brown sugar
1 lime, zested and juiced
1 tablespoon fish sauce
1/4 teaspoon kosher salt
1 pinch crushed red pepper flakes
1 large shallot, finely sliced
For the slaw:
1/2 head small red cabbage
1/2 head small Napa cabbage
2 medium carrots
2 mini seedless cucumbers
1/4 cup fresh cilantro leaves
2 small Granny Smith apples
¼ cup roughly chopped peanuts, for garnish
Begin by making the dressing so the shallots have time to marinate. In a large mixing bowl combine everything except the shallots and whisk together. Place shallots in the dressing and set aside.
Using a mandolin or a food processor with the slicer and grater attachments, finely slice the cabbages, radish and cucumber. Grate the carrot and separate the cilantro leaves. Core the apples and finely slice to yield thin half–moons. Place everything into a mixing bowl with the dressing and sliced shallot and toss together well.
Serve slaw topped with chopped peanuts and extra cilantro leaves. Pair with a bottle of Pure Leaf Not Too Sweet Honey Green Tea.
Watermelon Refresher Tea
1 bottle Pure Leaf Sweet Tea
4 sprigs tarragon, plus more for garnish
3 cups seedless watermelon, cut into 1-inch cubes
1/2 seedless hothouse cucumber, peeled and cut into 1-inch cubes
3 tablespoons lime juice
Pinch of cayenne
Add tea and tarragon to a small saucepan and bring to a simmer on medium heat. Remove from heat and steep for 10 minutes. Strain into a heatproof container and cool thoroughly.
Combine watermelon and cucumber in a blender. Add lime juice and blend until smooth. Strain mixture through a fine mesh sieve into a pitcher. Add cayenne and stir.
Pour ½ cup tarragon tea and ½ cup watermelon mixture into each of 4 ice-filled glasses. Garnish each with a tarragon sprig.
Note: Step 1 can be made a day ahead and refrigerated. To make a cocktail, add a 1-ounce shot of tequila to each drink.
1/2 cup each of raspberries, blueberries, blackberries, plus more for garnish
1 cup strawberries cut into small pieces
8 mint leaves, plus more for garnish
Juice of one lemon
1 bottle Pure Leaf Lemon Iced Tea
1. In a small bowl, muddle berries, mint and lemon juice well. Press mixture through a fine mesh sieve. Discard pulp.
2. Divide berry mixture between two ice- filled highball glasses. Top each glass with Pure Leaf Lemon Iced Tea (approximately 3/4 cup per glass). Stir to combine.
3. Garnish with mint sprig and a 3-5 whole berries each.
Note: To make a cocktail, add a 1-ounce shot of white rum or gin to each drink.
Plum, Mint & Pea Salad with Tea Vinaigrette
Makes 4 servings
1 bunch arugula, washed
1/2 pound snap peas, trimmed, stringed, cut in half on diagonal
1/4 cup mint leaves, packed
2 ripe plums, sliced
1/3 cup roasted hazelnuts, coarsely chopped
1/2 cup goat cheese, crumbled (optional)
For the vinaigrette:
1/2 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon Pure Leaf Unsweetened Iced Tea
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
Place arugula in a large serving bowl. Add snap peas and mint, and gently toss. Top with plums, nuts and crumbled goat cheese if desired.
In a small bowl, whisk together the mustard, vinegar and tea. Add olive oil in a slow stream, whisking constantly to emulsify. Add salt and pepper, and combine.
Drizzle vinaigrette over salad and toss to coat. Divide among four plates to serve.