Fresh Mint Iced Tea

I've been making my iced tea at home on the weekends this summer and this weekend the mint has really popped! I decided to simply add a couple handfuls along with some lemon slices to amp up the flavor and it was so worth it.  The result is a refreshing, calorie-free drink you can sip on without any of the guilt!  Plus, if you are not so into drinking plain water, you may really like this beverage.  This Fresh Mint Iced Tea is an easy way to serve a pretty drink for guests at any barbecue or summer gathering.  Cheers!

Fresh Mint Iced Tea
Serves 8-10
Recipe by Ali Caron, RD

4 tea bags (peach, green, or white teas work best)
Two handfulls of mint
1 lemon, sliced into rounds

Bring 4 cups of water to a boil.  Pour into a bowl that contain tea bags and let it cool for about 10 minutes.  Fill a serving pitcher about halfway with ice.  Pour cooled tea (with tea bags removed) into pitcher.  Add another 1-2 cups of tea if needed.  Add lemon slices and mint to pitcher and stir.  Serve immediately or the taste will only improve as it sits in the fridge for up to a week!


Blueberry Galette - 2 Ways!

Hope you all are enjoying your summer!  This weekend I decided to get into the kitchen and do some baking since the humidity decided to give us a break on Sunday.  When I say baking though, I mean the really, really easy version of baking.  This pretty galette is so easy to assemble but looks gorgeous and rustic and is perfect for summertime gatherings.

I used pre-made pie crusts because let's be serious, it's summer and we all want to get back to being outside and enjoying the sunshine.  If you prefer to make your own pie crust, I'm sure it would taste even better and more power to ya!  I, however, have learned my lesson and have just embraced the fact that when it comes to baking, I can use all the help I can get.

Since the pre-made pie crusts typically come with two crusts, I used my left over blueberry mixture to make some individual galettes which are SO cute and easier to eat.  I think people tend to enjoy mini versions of things, like cupcakes, so they don't have to bother with a fork and can eat it in a few bites.

I will definitely be making this again, and the possibilities for fillings are endless!  I'm sure a peach or berry filling would be divine.  Let me know if you end up making this recipe and how you like it!  Happy Summer!

Blueberry Galette - 2 Ways!
Both Serve 6
Recipe by Ali Caron, RD

1 pre-made pie crusts

3 cups fresh blueberries (For small galettes, only need 1 cup blueberries and a small amount of all other ingredients)
1/4 cup sugar
1 tablespoon flour
Zest of 1 lemon
1 teaspoon lemon juice
pinch of salt

1 egg, beaten
Sprinkle of sugar

Preheat oven to 350 degrees Fahrenheit.

Line a pizza stone or baking sheet with parchment paper. Sprinkle with flour.  Unroll pie crust and place on parchment paper.

Combine blueberries, sugar, flour, lemon zest, lemon juice and salt in a medium bowl.

Gently pour mixture on top of pie crust, leaving about 2 inches around the edge empty.  Fold 2-3 inch sections of the crust over the blueberries and gently press together to seal.  Brush the edges of the crust with egg wash and sprinkle with sugar.

Bake for 30-45 minutes or until all the edges are golden brown.  Allow to cool on stone for 20-30 minutes before serving.

For individual galettes (Yields 4-6): Preheat oven to 350 degrees Fahrenheit.  Line pizza stone or baking sheet with parchment paper and sprinkle with flour.  Cut pie crust into 4-inch rounds using a biscuit or cookie cutter and place on lined pizza stone. Spoon 1-2 tablespoons of the blueberry mixture onto each crust and gently fold in sides, pinching folds together to seal.  Brush the edges of the crust with egg wash and sprinkle with sugar.  Bake for 20 minutes, or until edges are golden brown.  Allow to cool for 15-20 minutes before serving.

Nutrition Facts: (For 1/6th large galette or 1 small galette) 221 Calories, 9g Fat, 36g Carbohydrate, 1.5g Protein, 2g Fiber, 211mg Sodium, 68mg Potassium