Servings: 4

Ingredients: 

• 1 cup unsweetened apple juice
• 2 tbsp honey
• 4 tsp finely chopped crystallized ginger
• 4 tsp lemon juice
• 4 cups cantaloupe balls
• 1 cup sliced fresh strawberries
• 1 cup fresh blueberries
• 2 tsp chopped fresh mint leaves

Method:

• In a small saucepan, combine the apple juice, honey, ginger, and lemon juice. Bring to a boil over medium-high heat. Cook and stir for 2 minutes or until the mixture is reduced to 3/4 cup. Remove from the heat. Cool.
• In a serving bowl, combine the cantaloupe, strawberries, blueberries, and mint. Drizzle with cooled apple juice mixture; gently toss to coat.

Source: Taste of Home

Servings: 4

Ingredients:

FOR THE CHICKEN

• 4 medium boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 3 large eggs
• 3 cups Panko breadcrumbs
• Cooking spray

FOR THE SAUCE

• 1 tsp sesame oil
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp grated fresh ginger
• 1/4 cup hoisin sauce
• 1 1/2 cups orange marmalade
• 2 tbsp low sodium soy sauce
• 1 tsp crushed red pepper flakes (optional)

Method: 

MAKE THE CHICKEN

• Preheat the oven to 450°F. Line a baking sheet with foil and grease it with cooking spray.
• Cut the chicken breasts into 1-inch pieces.
• Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
• Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs and place it on the prepared baking sheet. Repeat the coating process with all of the chicken pieces and arrange them in a single layer on the prepared baking sheet.
• Bake the chicken pieces for 20 to 25 minutes, flipping them once halfway through, until they are golden brown and fully cooked.

MAKE THE SAUCE

• Add the sesame oil and olive oil to a small saucepot set over medium-low heat.
• Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown. Add the hoisin sauce, orange marmalade, soy sauce, and crushed red pepper flakes (optional), and cook, stirring occasionally, for 5 minutes.
• Remove the chicken pieces from the oven or air fryer and transfer them to a large bowl. Add the sauce to the bowl and toss until combined. Serve immediately.

Source: Just a Taste

Servings: 2

Ingredients:

• 2/3 cup sugar
• 1/2 cup fresh lemon juice, plus lemon wheels for garnish
• 1/2 teaspoon ground turmeric
• 1 cup blackberries (4 ounces)
• Ice
• 12 ounces seltzer
• Thai basil sprigs with flowers, for garnish (optional)

Method

• In a small saucepan, bring 1/3 cup of the sugar and 1/3 cup of water to a boil, stirring to dissolve the sugar. Pour the simple syrup into a heatproof 1-quart jar and refrigerate until cold, about 30 minutes. Add the lemon juice, turmeric, and 1 cup of water. Cover and shake to combine.
• Meanwhile, in a small saucepan, gently simmer the blackberries with the remaining 1/3 cup of sugar and 1/2 cup of water for 10 minutes, pressing on the berries with the back of a spoon to break them up. Strain the blackberry syrup through a fine sieve set over a small pitcher or measuring cup. Cover and refrigerate until cold, about 30 minutes.
• To serve, fill 4 Collins glasses with ice. Shake the turmeric lemonade once more and divide it among the glasses. Whisk the seltzer into the blackberry syrup and pour over the lemonade. Do not mix. Garnish with lemon wheels and Thai basil, if desired; serve immediately.

Source: Food & Wine