Peach Lemonade

Are you all as obsessed with Pinterest as I am? I could easily spend hours upon hours looking at that website. And I often do. I am constantly pinning new recipes to try, as well as crafting, home decor and fashion inspiration. You can follow all of my Pinterest boards here. Anyways, as much as I pin new recipes, I very rarely go back and try any of the recipes. This past weekend I was looking through my boards and decided to finally try this Peach Lemonade recipe I pinned from Cooking Light. 

If I am not drinking seltzer water, chances are I am drinking lemonade, especially during the summer. I especially love flavored lemonades and this peach version is perfectly sweet and refreshing. I will note that this recipe is a little more involved than other lemonade recipes I have made in the past. Nothing too difficult, but you do need to refrigerate the mixture for at least 3 hours before serving. This Peach Lemonade is definitely worth the extra steps and I can't wait to make it again while fresh peaches are still in season.

Peach Lemonade
Recipe from Cooking Light

4 cups water
2 cups fresh peaches, coarsely chopped
3/4 cup granulated sugar
1 cup fresh lemon juice (about 6 lemons)
4 cups ice
1 peach, putted and cut into wedges

In a medium saucepan set over medium-high heat, combine the water, fresh peaches and granulated sugar. Bring to a boil. Reduce the heat and simmer for 3 minutes. Transfer the mixture to a blender and let stand for 20 minutes. Remove the center piece of the blender in order to allow steam to escape. Place a kitchen towel over the opening. Blend until smooth. Pour the mixture into a large bowl and refrigerate for at least 3 hours.

Pour the mixture through a fine sieve placed over a large bowl. Discard the solids. Add the lemon juice.  Place 1/2 cup ice into each glass and then pour approximately 2/3 cup lemonade into each. Garnish with fresh peach wedges.

Lemon Chicken Orzo Soup

I think I could eat Panera everyday for lunch and never get sick of it. I literally love every soup and salad on their menu. Even though there are a million different lunch options in downtown Boston, I always find myself at the Panera conveniently located across from my office. 

One of my favorite soups at Panera is the Lemon Chicken Orzo Soup. It is light and refreshing, even during the hot summer months. I don't know about you, but I crave soup all year-round. What makes this one of my favorite summer soups is that it is not overly rich or heavy like some of my other favorites soups can be. And the lemon flavor is present, but not overpowering. What are your favorite soups to enjoy during the summer months?

Lemon Chicken Orzo Soup
Recipe adapted from Cooking Light (via Tide and Thyme)

1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
1 celery stalk, sliced
8 cups chicken broth
Zest of 2 lemons
Juice of 2 lemons
1 bay leaf
8 oz. (1.5 cups) orzo
2 cups cooked shredded chicken
1/4 cup chopped fresh parsley leaves
Salt and pepper, to taste

In a large stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots and celery. Cook until tender, about 4-5 minutes. Add the chicken broth, lemon zest, lemon juice and bay leaf. Bring to a boil. Cover the pot and reduce to low heat. Cook for about 20 minutes.

Add the shredded chicken and orzo. Cook for approximately 10 minutes or until the orzo is tender.

Discard the bay leaf. Add the fresh parsley. Add salt and pepper to taste.

Brown Butter Lemon Pasta

My mom and I went on a kitchen tour this past weekend. This is the second year in a row that we have gone together. It honestly features some of the nicest kitchens that I have ever seen in person. Nearly every kitchen has white marble countertops, white cabinets and stainless steel appliances- basically my dream kitchen. I only hope that I have a kitchen half as nice some day, with double ovens and miles of countertop space of course. 

After the tour, I was inspired to get back into my own kitchen and try out some new recipes. I started with this Brown Butter Lemon Pasta. Sometimes simple is best. I find lemon to be so light and refreshing, especially in the spring and summer months. And it was only a matter of time before I incorporated brown butter into something other than desserts. I honestly think I could eat this pasta dish every night and not get sick of it. Since it comes together in only 30 minutes, there is no reason not to try it for yourself.

Brown Butter Lemon Pasta

Recipe from Cooking Classy

1/4 cup (1/2 stick) unsalted butter

2 tbsp extra virgin olive oil

2 cloves garlic, minced

1 tsp lemon zest

2 tbsp italian seasoned bread crumbs

2 tbsp fresh lemon juice

8 oz angel hair pasta or spaghetti

1/2 cup finely grated Romano cheese

1/4 cup sliced almonds

Chopped basil or parsley to garnish

Cook pasta according to directions on the package. While the pasta is cooking, melt butter in a small saucepan over medium heat. Once butter is completely melted, continue to cook until bubbly and brown in color. Be careful not to burn the butter. Remove from the heat and set aside.

In a medium skillet, heat olive oil over medium heat. Add the garlic and lemon zest. Sauté until lightly golden in color. Add the bread crumbs and toast until just golden. Remove from heat.

Add the brown butter and lemon juice to the garlic mixture. Whisk to combine. Once the pasta is cooked, drawn and return to the pot. Add the brown butter mixture and combine until well coated. Add salt and pepper to taste. Finally add the Romano cheese, chopped herbs  and almonds to the pasta. Toss the entire mixture to evenly coat.