2 liters water
4 green tea bags
1 cup white sugar
Juice of 7 limes
Circular slices of 3 limes (for glass and jug garnish)

1. Bring water to a boil in a large pot.

2. Add sugar and stir until dissolved.

3. Remove from heat and add green tea bags.

4. Let cool. Cover and steep tea bags over night in the fridge.

5. Add lime juice, stir and transfer to a serving jug.

6. Garnish glasses with circular lime slices and serve chilled over ice.

Apple, Radicchio and Orange Slaw with a Creamy Lime Dressing
(Serves 4-6 people)

The Slaw:
1 radicchio head, shaved
2 Granny Smith apples, sliced
3 naval oranges, segmented

Creamy Lime Dressing:
¾ cup plain yogurt
1 tbsp. poppyseeds
1 tbsp. white vinegar
1 tsp. sugar
1 tsp. salt
1 tsp. pepper
Juice and zest of one lime

1. In a medium size mixing bowl, combine ingredients for the salad.

2. In a small mixing bowl combine ingredients for the dressing in the order shown.

3. Toss with salad and serve immediately.

Roasted Mini Reds with a Lemon Vinaigrette
(Serves 4-6 people)

To Be Roasted:
1.5 lb. mini red potatoes, sliced in half
3 tbsp. vegetable oil
1 tsp. salt
1 tsp. pepper
3 cloves garlic, minced

Lemon Vinaigrette:
Juice and zest of 2 lemons
2 tbsp. chopped fresh thyme
1 tbsp. vegetable oil

1. Preheat oven to 400 F.

2. In a medium size mixing bowl, toss mini reds with vegetable oil, salt, pepper and garlic.

3. Place on baking sheet and bake for 45 minutes, tossing every 5 minutes.

4. Place roasted mini reds in a medium mixing bowl and toss with juice and zest of lemons, fresh thyme and vegetable oil. Serve immediately.

Lemon Cumin Chicken Burgers
(Serves 4-6 People)

1.5 lb. ground chicken
1 tbsp. cumin
2 tsp. dried parsley
2 cloves garlic, minced
Juice and zest of one lemon
1 tsp. pepper
½ tsp. salt

1. In a medium size mixing bowl, combine all ingredients in order shown.

2. Form into 4, 6oz. patties or 6, 4oz. patties.

3. Grill on BBQ on medium high heat until internal temperature reaches 160 F (approximately 8-10 minutes per side).

Fresh Fruit Kabobs with a Honey Citrus Sour Cream
(Serves 4-6 people)

Fresh Fruit Kabobs:
Your choice of fresh seasonal fruit, cut into 1”x 1” chunks or left whole

1. Skewer fruit onto 6 skewers.

Honey Citrus Sour Cream:
¾ cup sour cream
1/4 cup honey
Zest of one lemon and one lime
Juice of ½ lime

1. In a small mixing bowl, combine ingredients as listed.

2. Refrigerate for one hour before serving.

Recipes by:
Charmaine Broughton
Executive Chef
GOURMET ON THE LAKE