Ginger Ale Summer Cocktail

Let the pre-July Fourth week commence. Alex and I are heading up to D.C. for a long holiday weekend, where we'll be patriotically celebrating the Fourth as well as Alex's birthday and our five-year anniversary! Yes, what a doozy.

If you're hosting an outdoor gathering this weekend, I know just the right beverage to fill your coolers or mix into a cocktail -- the all-natural Bruce Cost Ginger Ale.

Photos by Christen Jones

Each bottle is made from whole fresh ginger (rather than the ginger oil or other manufactured products used for the gingery flavor). Naturally sweetened with pure cane sugar, the beverage line offers flavors from pomegranate hibiscus to jasmine tea and passion fruit.

Concepted in Bruce Costs's James Beard-nominated kitchen in San Francisco back in 1995 and later served in Chicago, the ginger ale is now brewed and bottled in Brooklyn. Now, it has made its way to my Memphis doorstep, and I'm finely impressed!

I'm making Fourth of July cocktails with my Bruce Cost twelve-pack, but note that you can sip the original flavor to alleviate nausea, aid digestion, and even fight the common cold. Talk about benefits!

Keep scrolling for my peach-infused summertime Moscow mule, served in darling copper tumblers that'll keep our cocktails plenty cold. Enjoy the celebrations this weekend -- Cheers to the simplicity and festivity of summertime.

Makes 2 cocktails

1 bottle of Bruce Cost ginger ale, chilled 3 ounces vodka, divided Juice of 1 lime 2 lime wedges, to garnish 1/2 peach, sliced

1. Divide vodka among two tumblers. Add two slices of peach to each and muddle. Then add a few cubes of ice.

2. Pour ginger ale in each tumbler, followed by a heavy squeeze of fresh lime juice.

3. Garnish with lime and peach. Cheers!

This post is brought to you by Bruce Cost Ginger Ale and Christen Jones Photography. Thank you for being supportive of my sponsors!

Seared Tuna over Cucumber Jicama Slaw

Y'all, this heat is heavy. In need of a light and cool summer meal, I aimed for an airy Asian dish that highlights natural flavors and awe-inspiring colors. I plucked both the ahi tuna and cucumber at the Memphis Farmers Market last Saturday, and I spotted some prepped jicama at my Whole Foods location. Ten minutes prep max yields a ten-fold amount of impressionable plating and tasting!

Serve alongside a crisp dry Pinot Grigio and, perhaps, a shareable bowl of steamed edamame. Cheers!

Makes 2 servings

1 ahi tuna steak 1 teaspoon canola oil 2 cucumbers 1 package pre-cut jicama 1/2 teaspoon sesame oil 1 teaspoon soy sauce 1 teaspoon rice vinegar Black sesame seeds Sea salt Eel sauce, to serve

1. Heat oil in a small saucepan over medium-high heat. Season both sides of tuna steak with salt and black pepper. Place tuna in pan, searing for 1 minute. Flip and cook for 1 more minute. Remove from heat and allow to rest.

2. Spiralize cucumber into thin ribbons. Slice jicama into thin strips. Mix vegetables with sesame oil, soy sauce, rice vinegar, salt and sesame seeds.

3. Slice tuna into 1/4-inch pieces. Create a cucumber-jicama nest, and place tuna on top. Drizzle with eel sauce and, if needed, add additional sea salt. Serve cold.

Zucchini Pasta with Fava and English Peas

Perhaps it's due to my tiny basil plant growing in the corner of my window, or my last month's bounty of local produce; but nonetheless, I have been craving a garden-inspired dish for the summertime dinner table.

Saturday morning, I strolled 'round the corner to the farmers market. I found a bag of English peas, already peeled (yes.), and a couple of bright green zucchini. Thus, the garden pasta plan was born. Though linguine or bucatini would have been fabulous, I felt proud of the healthier spiralizer alternative in mind. P.S. If you do not yet own a spiralizer, Whole Foods offers pre-spiralized packages of vegetables!

Perfect for summer nights, even my steak-and-potatoes fiancé approved. What's your latest spiralized creation?

Makes 4 servings

2 zucchini, spiralized 1/2 cup English peas 1/2 cup fava peas, peeled 1/2 cup low-fat ricotta, seasoned with salt and pepper 2 tablespoons olive oil 1 tablespoon basil, ribboned Truffle oil, to drizzle Sea salt Red pepper flakes

1. Bring a small pot of water to a boil. Prepare a small ice bath to set aside. Add fava and English peas to boiling water for 2 minutes; immediately drain and add to ice bath to stop cooking.

2. Add olive oil to a large saucepan over medium heat. Cook zucchini noodles for 3-4 minutes, until cooked through but not soggy! Turn off heat and toss in basil, sea salt, and a drizzle of truffle oil.

3. Plate zucchini and top with ricotta and peas. Sprinkle with additional basil, salt and red pepper flakes. Serve warm or at room temperature.

Do-it-Yourself Moscow Mule Kit

While preparing for our March wedding, Alex and I decided right off the bat to incorporate as many tasteful food-related components as possible. I made no exception when asking my bridesmaids, who would unexpectedly receive a DIY package that'd prepare us for quite the marital toast!

This Moscow mule kit incorporates everyone's favorite houseware piece -- a copper mug -- and other fine ingredients. I purchased my mugs locally at The Stovall Collection, and the beautifully-branded ginger beer at 387 Pantry. While at Stovall, I also grabbed copper pen and cream-colored stationary for accompanying hand-written notes.

Whether for a wedding, a birthday, a dinner party hostess, or a secret Santa, the recipient of this Moscow mule kit will be shouting "Cheers!" to you!

2 copper mugs 1 vintage ginger beer bottle 1 Tito's vodka travel-sized bottle 1 lime 1 craft box 1 bag shredded white paper

1. Place shredded paper in the box to create a padded foundation. Carefully place all ingredients and copper mug set in the box. Add a handwritten note, tie with twine, and deliver accordingly.

Peach and Pesto Crostinis

Summertime patio hangouts and house parties call for the most coveted fruit of the season—peaches. The color and complexity of the ingredient stands well on its own; though when caramelized on a crostini or marinated with honey, the heightened flavors welcome a perfect sweet and savory combination. Surpass the standard presentation and test this peachy rendition, now featured in the June issue of Good Health Magazine!

Makes 8 servings

Basil pesto:

1 packed cup of basil ¼ cup pine nuts, toasted ½ garlic clove, roughly chopped Juice and zest from ½ a lemon ¼ cup olive oil A few pinches of red pepper flakes Sea salt & pepper

Crostini:

½ French baguette, sliced on the angle 1 tablespoon olive oil 2 ripe peaches, sliced Basil pesto 4 slices fresh mozzarella, halved Sea salt & pepper

1. Preheat oven to 400 degrees (or turn broiler on high). Brush crostini slices with olive oil and place on baking sheet. Bake/broil until slices are golden and toasted.

2. Spread each crostini with basil pesto, followed by peach and mozzarella slices. Sprinkle with salt and pepper. Return to the oven to lightly melt cheese and caramelize the peaches. If preferred, serve at room temperature.

Sweet Potato Salad

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As recently discussed in a picnic post, I have been craving hot Southern nights under the stars and daytime dining al fresco. I find that a meaningful gathering is highly prioritized in the South, providing an opportunity to relish in hospitality and warm conversation. Southern Food Fest (May 16-22) at Whole Foods, therefore, could not arrive at a better time.

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Whether local honey, greens, potatoes, fried chicken or butter, Southern cooking should be celebrated (and elevated). I took the challenge to transform a standard Southern side -- potato salad -- into a healthy and refreshing accompaniment to Gus's fried chicken.

How do you spin off traditional Southern sides? Or do you stick to the originals? Share in the comments. And join Whole Foods in their week-long, in-store celebration of Southern cookin'!

Makes 4 servings

2 sweet potatoes, peeled and cubed into 1-inch pieces 2 tablespoons olive oil 1 vidalia onion, peeled and cut horizonally into 1-inch rings 1/4 cup sliced scallions 1 tablespoon mustard greens 1 teaspoon ground cumin 1/4 teaspoon red pepper flakes Sea salt and pepper

1. Preheat oven to 400 degrees. Grease a baking sheet. In a medium bowl, toss potatoes in 1 tablespoon olive oil, ensuring to coat evenly. Spread in an even layer on one half of the baking sheet. Add vidalia onion slices to the other half of the sheet, keeping ring layers intact. Drizzle onion with remaining olive oil. Sprinkle baking sheet with salt and pepper.

2. Bake potatoes and onions for 30 minutes, flipping once halfway. Remove from oven and allow to cool slightly, about 10 minutes.

3. Quarter the caramelized onions, and transfer potatoes and onions to a serving bowl. Toss with scallions, cumin, and red pepper flakes. Top with mustard greens. Serve immediately or at room temperature.

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This post is made possible by Whole Foods Germantown. Thank you for being supportive of my sponsors!