Bring 6 cups of water to a boil in a medium pot. Add in 10 Oolong tea bags, turn off heat and let steep for 10 minutes. After the tea has steeped removed the tea bags and place the tea in the refrigerator to cool. To prepare the Boba, bring 4 cups of water to a boil in small pot. Add Boba and wait till it floats to the surface. Cover the pot and let boil for 3 minutes. Turn off heat and let simmer for another 3 minutes. Pour Boba into a strainer and rise under cold water until the Boba has cooled, about 20 seconds. Place strained Boba into a small bowl and toss with 4 packets of sugar. Now you are ready to assemble! Place 1/4 of Boba into the bottom of a glass. Next add 3 tbsp of sweetened condensed milk, and top with 1 1/2 cups of Oolong tea. Stir all the ingredients together and taste for sweetness. Add more sweetened condensed milk if you choose to have it sweeter. Enjoy!
This is simple and your taste buds will enjoy the beautiful fresh flavors of summer!
1-Baguette sliced in half
3 Tbsp. Olive Oil
6-tsp Balsamic Vinegar
Thinly Sliced Basil & Shredded Mozzarella Cheese.
Salt and Pepper To Taste
Placing your hand lengthwise on your bread gently slice bread down the middle.
Drizzle 1 ½ Tablespoons of Olive Oil on each slice of bread
Slice Tomato into Six slices and place on top of bread
Salt and Pepper to taste the tomatoes and spoon 1 teaspoon of Balsamic Vinegar over each tomato
Chiffonade your Basil, which is simply slicing your basil thin by stacking your leaves on top of each other (largest to smallest) and rolling them up like a pinwheel. Then carefully slice your basil and sprinkle on top of tomatoes.
Generously add your shredded mozzarella on top and bake your bread on a cooking sheet at 450 degrees for 8 minutes or until the cheese is slightly golden. Every oven is different so don’t be afraid to peek on your bread. Enjoy!
Chop broccoli into bite-size pieces. Chop ¼ of an onion. Add mayonnaise packets, apple cider vinegar, and sugar packets to small bowl and stir together to create the dressing. Add broccoli, onion, sunflower seeds, and cranberries to a medium sized bowl and top with dressing. Stir all ingredients together and add salt and pepper to taste. Allow to sit in fridge for 1 hour before serving.
1/4 cup fine bulgur wheat (note: original recipe called for ¼ cup, in the HSRC test kitchen we thought we might enjoy it as much or more with twice as much though)
1small garlic clove, minced (optional)
Juice of 1 large lemon, to taste
½ bunch chopped fresh flat-leaf parsley
1 sprig chopped fresh mint
1 Roma tomato, very finely chopped
1-2 scallions, finely chopped
⅛-¼ tspsalt, preferably kosher salt, to taste
Up to ¼cup extra virgin olive oil
1romaine lettuce heart, leaves separated, washed and dried
*to wash scallions, parsley, and mint, put them in a bowl filled with water and swish around with your hand. Hold scallions under running water in the sink and run your hand over the scallions.
Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.