Grilled Green Beans with Cumin and Smoked Paprika

Ingredients:

• 1/4 cup olive oil
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• pinch cayenne pepper
• 1 pound fresh green beans washed and trimmed
• Salt and freshly ground black pepper to taste
• 1/2 lemon juiced, optional

Instructions:

• Preheat a grill to medium-high.
• In the bottom of a large bowl, whisk together olive oil, garlic, cumin, paprika, and cayenne. Add green beans to bowl and toss to coat evenly.
• Place beans in an even layer directly on the grill (carefully to keep them from falling through) or on a grill pan.
• Cook until crisp-tender and unevenly charred and blistered, 10-12 minutes, depending on the amount of char you like.
• Transfer beans to a serving bowl and season to taste with salt and freshly ground black pepper. Squeeze lemon juice over if desired. Serve.

https://pinchandswirl.com

Grilled Bok Choy with Sesame Vinaigrette

Ingredients:

• 3 tbsp. vegetable oil
• 2 tbsp. toasted sesame oil
• 1 tbsp. rice vinegar
• 1 tbsp. soy sauce
• 1 tsp. ground ginger
• 1/4 tsp. sugar
• 1 large head bok choy, leaves separated
• Sesame seeds and crushed red pepper, for garnish

Instructions:

• In bowl, whisk 1 tbsp. vegetable oil with the sesame oil, vinegar, soy sauce, ginger and sugar.
• Brush bok choy with remaining vegetable oil; grill over medium until tender, 1 to 2 minutes per side.
• Chop; toss with vinaigrette. Garnish.

https://www.rachaelraymag.com

Chamomile Sun Tea

Ingredients

• 1 bunch fresh chamomile
• Handful of fresh mint (optional)
• Water to fill your sun tea vessel (enough to cover the flowers)

Instructions:

• Rinse chamomile well. Cut stems down enough so that the bunch fits into your container.
• Add the mint if using.
• Fill to the top with water making sure that the flowers are covered.
• Put the lid on the jar.
• Place in the sun to brew for 3-4 hours.
• Afterwards strain the tea and put directly in the fridge.
• Serve warm or cool.
• Store leftover tea in an air tight container in the fridge for 5 days.

http://ashleyneese.com/chamomile-sun-tea/