Iced Tea Summer Cooler

Ingredients:

• herbal tea
• fresh mint
• meyer lemons or regular lemons, sliced

Using Fortnum & Mason Summer Cooler

Use medium pot, fill about halfway to 2/3 with water

Bring to boil, remove from heat

Add 5 teabags

Steep for 10 minutes

Add 1/4 cup sugar, dissolve/mix fully

Remove teabags, add approximately an equal amount of cold water

Refrigerate in pitcher for at least 3 hours

Garnish with sliced lemon and fresh mint

Greek Salad

 

Romaine

Cherry tomatoes

Feta

Red onion

Parsley

Cucumber

Kalamata olives

Artichokes

Dressing:

2 tbsp Red wine vinegar

1/2 tsp Dijon mustard

1/4 cup Olive oil

Dried oregano

Minced shallot

Salt, pepper 

Southwest Chicken Salad

Romaine lettuce 

Lime

Grilled chicken

Black beans

Corn

Cherry tomatoes

Feta

Red onion

Red pepper

Avocado

Whisk together:

• 3 tbsp olive oil

• Juice of 1 large lime

• 1 tsp honey

• 1 tsp Dijon mustard

• 1/2 tsp chili powder

• 1/2 tsp cumin

• Salt + pepper

Gluten Free Banana Bread Loaf

 

Gluten-Free Banana Bread (Bob’s Red Mill 1-to-1)

Moist, sliceable, kid-approved

Oven & Pan

• Oven: 350°F

• Pan: 9×5 loaf

• Line with parchment + spray

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Ingredients

Dry

• 1 ¾ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon cinnamon (optional)

Wet

• ½ cup neutral oil (canola or avocado)

• ¾ cup brown sugar (or ½ cup brown + ¼ cup white)

• 2 large eggs, room temp

• 1 teaspoon vanilla extract

• 1 ½ cups very ripe mashed bananas (about 3 large)

Optional

• ½–¾ cup chocolate chips or walnuts

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Instructions

1. Preheat oven to 350°F. Prep pan.

2. In a large bowl, whisk oil + sugar until smooth.

3. Whisk in eggs + vanilla, then stir in bananas.

4. Sprinkle flour, baking soda, salt, cinnamon over the bowl.

5. Stir just until combined — stop as soon as there’s no dry flour.

6. Fold in add-ins if using.

7. Pour into pan, smooth top.

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Bake

• Bake 50–60 minutes

• Start checking at 50 minutes

• Toothpick should come out with moist crumbs, not wet batter

• Tent loosely with foil if top browns early

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Cool (important for GF)

• Cool in pan 20 minutes

• Remove and cool fully before slicing
  (GF banana bread firms up as it cools — slicing early = gummy)

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🔍 Bob’s-specific success tips

• Don’t reduce sugar — it helps structure

• Don’t overmix — that’s where gumminess comes from

• If bananas are small/dry, add 1–2 tbsp milk or yogurt

Chocolate Sour Cream Loaf Cake

 

Chocolate Sour Cream Loaf Cake

(Bi-Rite–adjacent, very moist, forgiving)

Pan & Oven

• Pan: 9×5 loaf

• Prep: line with parchment, then spray

• Oven: 350°F (175°C)

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Ingredients

Dry

• 1 ½ cups all-purpose flour

• 2/3 cup unsweetened cocoa powder

• 1 ¾ cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon salt

Wet

• ¾ cup hot water (optional: dissolve 1-2 tsp instant coffee into this for greater chocolatey flavor)

• 1 cup full-fat sour cream

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoons canola oil

Add-in

• 1 cup mini chocolate chips, tossed with 1 teaspoon flour

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Instructions

1. Preheat oven to 350°F.
   Prepare your 9×5 pan with parchment + spray.

2. In a large bowl, whisk together:
   flour, cocoa powder, sugar, baking soda, and salt.

3. In a medium bowl, whisk together:
   hot water, sour cream, eggs, vanilla, and canola oil.

4. Pour wet ingredients into dry and whisk until smooth and fully combined.
   (No mixer needed. Don’t overdo it — just smooth.)

5. Gently fold in the floured chocolate chips.

6. Pour batter into prepared pan and smooth the top.

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Bake

• Bake 50–55 minutes, checking at 45 minutes

• Toothpick should come out with moist crumbs, not wet batter

• If the top looks set early, loosely tent with foil

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Cool (important!)

• Cool in pan 20 minutes

• Lift out using parchment and cool completely on a rack

• Wait at least 45 minutes before slicing — this cake finishes setting as it cools

Cucumber, Mint and Pineapple Agua Fresca

Cucumber, Mint and Pineapple Agua Fresca

Ingredients
Yield:4 servings

½ cup peeled and roughly chopped cucumber
½ cup roughly chopped fresh pineapple
⅓ cup lime juice (from 2 to 3 limes)
Leaves from 2 or 3 sprigs of fresh mint
1 to 4 tablespoons sugar (or other sweetener), optional
Ice, for serving


Preparation

Step 1
In a blender, purée the cucumber, pineapple, lime juice and mint with 4 cups cold water. Taste; if it’s flat or you want more sweetness, add a tablespoon of sugar at a time until you are happy with the balance.

Step 2
Pour into a pitcher and refrigerate for 30 minutes (or up to 24 hours, though it’s best within the first few hours). Stir well and serve over ice.

Stovetop Chicken Satay with Creamy Peanut Sauce

Stovetop Chicken Satay with Creamy Peanut Sauce

SHOPPING LIST:

Fish sauce
Lemongrass
Chicken breasts
Limes
Garlic

Peanut butter
Coconut milk, extra for coconut rice
Red bell pepper
Scallions

Cilantro
Broccoli
Optional: cucumber

Reference Recipes:

Peanut Sauce (NYT Cooking)

Chicken Satay (Serious Eats)

Ingredients

Chicken & Marinade (for 2 lb chicken)

4 tablespoons vegetable oil
4 tablespoons fish sauce (e.g., Red Boat)
4 tablespoons palm sugar or light brown sugar
2 tablespoons freshly squeezed lime juice (about 2 limes)
2 tablespoons tamari (or soy sauce)
2 teaspoons ground turmeric
4 teaspoons freshly minced garlic (about 4 medium cloves)
2 teaspoons ground coriander
2 teaspoons Sriracha
2 stalks lemongrass, cut into 3-inch pieces and lightly smashed with the back of a knife
Use only the bottom ~⅔ of each stalk (the tender, pale portion). Discard the tough green tops.
2 lb skinless, boneless chicken breasts, sliced lengthwise into ½-inch strips


Peanut Sauce (double batch)

1 cup peanut butter (any style)
4 tablespoons lime juice (from 2–4 limes)
2 tablespoons soy sauce
2–4 teaspoons Sriracha, to taste
2 teaspoons brown or granulated sugar
1 teaspoon prepared minced garlic or 2 small cloves, finely grated
1 cup coconut milk
½ cup warm water (add gradually)


Instructions
1. Marinate the Chicken
In a large bowl, whisk together the vegetable oil, fish sauce, sugar, lime juice, tamari, turmeric, garlic, coriander, and Sriracha.
Add the sliced chicken and the smashed lemongrass pieces.
Toss thoroughly to coat.

Marinating method:
Transfer to a large zip-top bag or cover the bowl.

Refrigerate for 1–2 hours, or up to overnight.
The lemongrass is for flavoring only and should be removed before cooking.

2. Make the Peanut Sauce

In a medium bowl or container, whisk together:
Peanut butter
Lime juice
Soy sauce
Sriracha
Sugar
Garlic
Coconut milk
Add warm water 1 tablespoon at a time, whisking until you reach your desired consistency:
Thicker for dipping
Thinner for drizzling or noodles
Taste and adjust lime, salt, heat, or sweetness as needed.
Storage:
Keeps in an airtight container in the refrigerator for up to 4 days. Re-thin with warm water before using.


3. Cook the Chicken (Stovetop)

You can use a flat griddle, cast-iron skillet, or large sauté pan.
Remove and discard the lemongrass pieces from the chicken.
Heat pan or griddle over medium-high heat and add a thin layer of neutral oil.
Arrange chicken in a single layer (cook in batches if needed).
Cook 3–4 minutes on the first side, undisturbed, until well caramelized.
Flip and cook 2–3 minutes on the second side, until cooked through.

Important tips:
The sugar in the marinade browns quickly.

Lower the heat slightly if the chicken starts to darken too fast.
Aim for deep caramelization without burning.


4. Serve

Serve hot with peanut sauce on the side or drizzled over the top.
Pairs well with:
Jasmine or coconut rice
Rice noodles
Steamed or stir-fried broccoli
Cucumber salad or quick-pickled vegetables like red bell peppers