Frozen peach lemonade

Active: 5 minutes; Serves: 2 to 4

Gin, Venus #2, chilled	4 ounces
Lemon juice, freshly squeezed, chilled	3 ounces
Honey	1 ½ ounce
Water	1 ½ ounce
Peaches, frozen	1 cup
Ice	1 to 2 cups
Mint sprigs	Garnish
Peach slices	Garnish

1. Combine the honey and water over low heat. 
2. Combine the gin, juice, honey syrup, peaches, and ice in a blender. 
3. Pour into chilled glasses and garnish.

Recipe adapted from Food52.com.

Harissa-spiced salmon with Israeli couscous

Active: 10 minutes; Total: 30 minutes; Serves: 4 to 6

Couscous, Israeli	1 cup
Chives	½ cup + 2 tablespoons
Mint, chopped	½ cup
Parsley, chopped	½ cup
Lemon juice, freshly squeezed	2 ½ tablespoons
Oil, extra-virgin olive	1 tablespoon + 2 tablespoons
Salt, kosher
Pepper, freshly ground
Salmon fillet, skin-on	1 ½ pounds
Harissa paste	3 tablespoons
Agave	1 ½ tablespoons

1. In a large pot over medium heat, warm 1-tablespoon oil, and then add the couscous, stirring to coat.
2. Cook until lightly toasted and golden brown, about 2 minutes.
3. Add 1 ½-cup water or broth, and simmer until the liquid is absorbed and the couscous is cooked through, about 10 minutes; fluff with a fork and side aside until cooled.
4. Preheat your oven in Broil mode setting 3 (low, if you got it), with a rack place in the second position from the top. 
5. In a bowl, toss the couscous with ½-cup chives, mint, parsley, lemon juice, and oil; season with salt and pepper. 
6. With the skin side up, make five to six slashes in the salmon fillet about ½ inch deep. 
7. In a bowl, whisk the harissa, agave, and 2-tablespoons chives; rub all over the salmon and in the slashes, then season with salt and pepper. 
8. Transfer the fish, skin side up, to a broiler pan with insert (use parchment paper if necessary). 
9. Broil the fillet for 10 to 12 minutes, until nearly cooked through and the skin is crisp. 
10. Cut the salmon into four to six pieces, and serve with the couscous. 

Recipe adapted from Food&Wine Magazine, March 2021.

Natascha's dates

1. Preheat oven to 375F.
2. Remove the seeds from the dates.
3. Hide an almond inside a glob of blue cheese.
4. Wrap with a basil and a mint leaf.
5. Bind with a stripe of prosciutto, and stuff gently inside the date.
6. Bake for 10 minutes.
7. Let cool 10 minutes before devouring.

Rainbow trout with summer herbs, tomatoes & aioli

Tomatoes, cherry or grape size	2 cups
Onion, red, thinly sliced	½ cup
Garlic, minced	5 cloves
Oil, olive	3 tablespoons + 1 ½ tablespoons
Lemon juice, fresh	1 tablespoon + 1 ½ tablespoons
Salt, kosher	½ teaspoon
Pepper, freshly ground
Basil, freshly torn	2 tablespoons
Parsley, freshly torn	2 tablespoons
Mint, freshly torn	2 tablespoons
Cilantro, freshly torn	1 ½ tablespoons
Rainbow trout, whole, cleaned	1 ½ pounds
Wine, dry white	1 tablespoon
Aioli
Garlic	3 cloves
Salt, kosher	½ teaspoon
Egg yolks + whole, room temperature	2 large + 1 large
Lemon juice, fresh	2 tablespoons
Cayenne pepper	Large pinch
Oil, olive	¾ cup
Oil, canola	¾ cup

1. Combine the tomatoes, onion, and garlic in a large mixing bowl. 
2. In a small bowl, whisk together 3-tablespoons oil, 1-tablespoon juice, ½-teaspoon salt, and pepper. 
3. Pour over the tomato mixture, and mix. 
4. Preheat the oven to 400°F; arrange a rack in the center. 
5. Line a baking sheet with parchment paper, and brush generously with oil. 
6. Brush the skin of the fish with oil, and place on the baking sheet. 
7. Season the inside with salt and pepper, then drizzle the juice and wine, and finally the 1 ½-tablespoons oil. 
8. Roast the fish until the flesh is opaque and flakes easily, about 20 minutes. 
9. While the fish is in the oven, stir the herbs into the tomato salad, tossing well to mix. 
10. To make the aioli, use a fork to mash the garlic and salt together in a small bowl until the mixture resembles a coarse paste. 
11. Place the egg yolks, egg, juice, and cayenne in the bowl of a food processor fitted with the metal blade. 
12. Process for several seconds until all the ingredients are well blended. 
13. Combine the oils in a measuring cup with a spout. 
14. With the processor running, slowly add the oils in a thin stream through the feeding tube until all the oil has been added and the mixture is thick and smooth. 
15. Add the garlic mixture, and process for several seconds more. 
16. Place the mayonnaise in a nonreactive serving bowl, cover, and refrigerate until needed. 
17. Using two spatulas, carefully transfer the trout to a large platter. 
18.  Spoon the tomato salad on top. 
19. Serve warm or at room temperature with a bowl of aioli. 

Recipe mildly adapted from Sunday Roasts by Betty Rosbottom.

Sweet potato gnocchi with mint-pine nut pesto

Pine nuts	½ cup
Mint leaves, chopped	¼ cup
Lemon zest, finely grated	1 teaspoon
Lemon juice	2 tablespoons
Oil, extra-virgin olive	¼ cup + 2 tablespoons
Salt, gray sea
Sweet potatoes, peeled, sliced ½-inch thick	1 ¾ pounds
Flour, gluten-free	1 cup
Cornstarch	5 tablespoons
Thyme leaves	Garnish

1. Preheat the oven to 425°F. 
2. Spread the pine nuts on a rimmed baking sheet and toast until golden brown, about 3 minutes. 
3. Transfer the nuts to a work surface, and let cool, then chop; transfer to a small bowl. Stir in the mint, zest, juice, and ¼-cup oil; season with salt. 
4. On a large rimmed baking sheet, spread the potatoes in a single layer. 
5. Bake until tender, about 20 minutes. 
6. Transfer to a food processor, and let cool, then pulse until smooth. 
7. Scrape the pureed potatoes into a large bowl, and stir in the flour, cornstarch, and 1-teaspoon salt. 
8. Lightly dust a rimmed baking sheet with flour. 
9. On a lightly floured work surface, cut the dough into eight pieces, and roll each piece in a ½-inch-thick rope, about 15 inches long. 
10. Using a knife, cut the ropes into 1-inch pieces. 
11. Roll each piece against the tines of a fork to make ridges, and transfer to the floured baking sheet. 
12. In a large pot of salted boiling water, cook the gnocchi until they rise to the surface, then cook 1 minute longer. 
13. Drain well and transfer to a serving bowl. 
14. Toss with 2-tablespoons oil, then spoon the pesto on top. 
15. Sprinkle with thyme leaves and more salt; serve. 

Recipe from Food&Wine Magazine, August 2017.