Now that we are in the heat of the summer months, refreshing drinks are a must! These mocktails can easily be converted into cocktails to cater for your crowd. Picking a good melon can be tricky but remember these basic tips: smelling should yield a subtle floral aroma, it shouldn't be too hard but still have a firm feeling. The heavier the melon, the better; this means its juicy! Knock on the shell to hear a deep, thick sound to confirm it's ripe and store the melon at room temperature. Once you slice it, it can be stored in the refrigerator for up to one week.
Enjoy this yummy green recipe!

Ingredients:
1 honeydew melon, peeled, seeded and cut into 1" cubes
2 medium persian cucumbers, peeled and coarsely chopped
1 lime, zested and juiced
1/2 cup fresh mint leaves, washed
1 liter club soda
fresh mint leaves/cucumber slices/lime slices for garnish

Preparation:
1. Puree melon in a blender. Add cucumbers and zest. Mix well.
2. Add mint leaves and lime juice. Blend until well incorporated and very little green flecks remain.
3. Place a fine mesh sieve over a pitcher, strain puree. Do not push the puree down as it may bruise the fruit. This may take up to ten minutes.
4. Divide juice between 6 glasses of ice. Top off with club soda and add garnish.
5. ENJOY!!

When it's so cold outside, all I want is a big bowl of comfort, also known as my tomato basil soup. This is a very rich, velvety soup that doesn't make you feel guilty because of excessive calories. All of the ingredients are simple and accessible. Since tomatoes are not in season on the east coast, I used frozen san marzanos that I purchased during the summer at its peak! If you don't have access to fresh tomatoes, canned will suffice. I always serve this soup with fresh crusty cheese sandwiches. My "grilled cheese" always has additional flavorings: red onions, jalapeños, black pepper, and some type of herb (cilantro, basil or parsley.)

Ingredients:
1 tbsp avocado (or olive) oil
2 red onions - chopped
2 carrots - peeled/chopped
2 tbsp garlic - chopped
6 large tomatoes - chopped
2 tbsp tomato paste
2 cups water 
1 cup fresh basil
1 tbsp kosher salt
1 tsp freshly cracked black pepper
1 cup milk (1%)

Preparation:
​1. Heat oil in large pot. Add onion/carrots - sauté until translucent and soft. Add garlic and tomatoes - cook additional 10 mins on low. Add tomato paste - cook another minute. Add water and basil - simmer for 20 mins. 
2. Add milk and simmer for another 2-3 minutes. 
3. In batches, transfer soup to blender and carefully blend until smooth consistency. 
4. Place back into pot. Adjust seasonings. Serve with fresh basil leaves and baguette. Enjoy!! 

This juice is my favorite go to combination. It helps me to 'get to it!' Depending on how 'spicy' you like it, adjust the amount of ginger you juice into it.
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Ingredients:
2 granny smith apples
6 stalks of green kale
1 cucumber, including skin
3 stalks of celery
1 lime or lemon, peeled
1 handful of fresh mint (including the stems)
2 inch knob of ginger (peeled)

Preparation:
1. Wash all ingredients thoroughly. Chop them to fit into the juicer.
2. Juice all ingredients, ginger being the last. Stir well and enjoy immediately.

There is something so amazing about brick oven pizza. The char on the crust and the bubbly cheese is a winner...Every. Single. Time.
Closest thing in my book is making a pizza on the grill. Try this sure fire recipe - the crust is amazing.






Crust:
1 1/2 cup AP flour
1 1/2 cup whole wheat flour
1/2 teaspoon yeast
3 tablespoons warm water
1 1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 cup water
2 tablespoons extra virgin olive oil (1/2 teaspoon olive oil for bowl)

Sauce:
1 tablespoon extra virgin olive oil
1 onion, finely chopped
6 cloves garlic, finely minced
1 28 ounce size strained/crushed/fire roasted/san marzano tomatoes (whatever you have in your pantry!)
4 sprigs fresh thyme
1 tablespoon dried oregano
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon white sugar (optional, but it really enhances the flavor)

Optional Toppings:
fresh mozzarella - julienned
sliced olives
sliced garlic
sliced onions
sliced bell peppers (red, yellow and orange are preferable over green)
crushed sausages
pepperoni slices
fresh basil

Preparation:
(DOUGH)
1. Combine warm water with yeast. Mix well and let it rest for five minutes for yeast to activate. Make sure the water is not too hot; otherwise it will kill the yeast.
2. Using the hook attachment, combine flour, sugar and kosher salt in the bowl of a stand mixer. While the mixer is running, add water and olive oil. Let the dough mix until it gathers into a ball. If the dough is still sticky, add a little bit of flour (1/2 teaspoon at a time.)
3. Gently knead into a smooth, firm ball.
4. Grease a large bowl with 1/2 teaspoon olive oil. Add dough, cover the bowl with a dry kitchen towel and let it rest in a warm place for two hours. Cut the ball of dough into two balls and let them rest for ten minutes in the kitchen towel. 

(SAUCE)
1. Add olive oil to a large pot over medium-high heat. Add onions and salute until translucent. Add garlic and cook for an additional one minute.
2. Add all remaining ingredients and bring up to a simmer. Lower heat and cover. The longer you cook the sauce, the better, but let it cook for at least one hour (while your dough is rising!)

Assembling the Pizza:
1. Pre-heat your grill to 550. Place a pizza stone on the grill.
2. Place the dough on a large, floured surface and using your hands, start stretching it out into a disc. You can use a kneading pin and/or your hands. Try to get it as evenly flat as possible (don't worry so much about making it circular if it's not happening)
3. I like to pre-bake my dough on the stone for roughly five minutes. Add semolina to the stone before putting the dough on. After pre-baking, carefully take the whole stone out and dress your dough. Place the sauce on your crust, add fresh mozzarella cheese and toppings and let it cook with the grill tightly shut for an additional ten minutes. Check on your pizza at five to seven minutes.
4. Take your pizza out, let it rest for five minutes and garnish with fresh julienned basil leaves. 
5. Cut, serve and ENJOY!!

Here's my go to smoothie - less than five minutes to make and it tastes great. It's an instant stress-buster and is perfect during the summer. Bonus: It has anti-inflammatory properties due to the turmeric!

Ingredients:
1 frozen banana - cut into 1” pieces (peel, cut and freeze for at least two hours in a ziploc bag)
1/2 cup OJ
1 orange, peeled and cut into roughly 1” chunks
1/4 cup greek yogurt
1/4 cup milk (can be substituted with almond milk, coconut milk, etc)
1 teaspoon pure vanilla extract
1 teaspoon freshly grated turmeric or 1/2 teaspoon turmeric powder

Preparation:
1. Combine all ingredients in a blender.
2. ENJOY! 

How about a fish dish that's under 500 calories and a cinch to make? This low-maintenance, high protein entree is delicious, efficient and healthy! 

Ingredients:
1/2 cup low sodium soy sauce
1/4 cup honey
1 tsp cracked black pepper
1/2 lime, juiced
2 salmon fillets (score the skin - 1” cuts)
1 to 2 teaspoons avocado oil/olive oil
1 teaspoon sesame seeds
2 zucchini, thinly sliced
1/2 cup scallions, chopped
1/4 cup cilantro, chopped
Preparation:
1. Combine soy sauce, honey, black pepper and lime juice. Place marinade and salmon fillets in a ziploc bag and store in the fridge for 15 minutes.
2. Toast sesame seeds in an un-greased non-stick pan for just a few minutes and place aside.
3. Take out salmon fillets, discard marinade. Heat pan on medium-high heat, add oil and place salmon fillets, skin-side down. Do not move for three to five minutes (depending on how you like it, three minutes will leave the inside red.) Turn over and cook opposite side for an additional two minutes
4. Remove from heat, cover with foil.
5. In the same pan, add zucchini and a dash of kosher salt and cracked black pepper (to taste.) Cook for two to three minutes.
6. Plate your dish: zucchini on the bottom, place salmon fillet on top (skin-side down) and garnish with sesame seeds, scallions and cilantro.
7. ENJOY!!