Nothing says summer more than a refreshing cocktail. This version, complete with cucumber infused vodka, is the perfect way to delight your guests at your next dinner party. And take it from us, sipping on this one outside in the sun will increase its delight!

3 Limes
1 Large Cucumber
Fresh Mint
A couple Tablespoons of Sugar
1 cup of Vodka
Ice
Sparkling Water

Start by infusing the vodka with the cucumber. Slice half of the the cucumber, pour the vodka over the slices and refrigerate for 1-2 hours. Strain infused vodka into a cup, discard cucumbers.

Use your Zyliss 2 in 1 Handheld Slicer to thinly slice one lime. Squeeze the juice from the other 2 limes. In a pitcher, combine the lime juice, infused vodka, sugar, and as much sparkling water as you desire. Garnish with mint

Fill up tall glasses with ice, a long thin slice of fresh cucumber, and a slice of lime. Strain the mixture over the ice and serve immediately.

Step outside, pull up a chair and enjoy!

Love it or hate it, Kale is here to stay. It is a nutritional powerhouse: rich in iron and vitamins, high in fiber and has a wealth of benefits such as anti-inflammation and cancer prevention. The easiest way to add Kale to your diet is through a raw salad like this one. Even if you have not previously been a fan of the flavor or texture, the additional vegetables and the technique of thinly slicing and massaging the Kale leaves combined with the Asian inspired Orange Sesame Vinaigrette will satisfy even the most discerning palates.

Ingredients

For the Dressing:

3 T White Miso

1 T toasted Sesame Oil

3 T Rice Wine Vinegar

6 T fresh Orange Juice

Sea salt and freshly grated pepper to taste

For the Salad:

1 T Olive Oil

1 small bunch Tuscan Kale

1/2 head of Napa Cabbage, shredded

1 baby Bok Choy, thinly sliced

4 Carrots, shaved into long strips with your Zyliss Swap it Peeler & Knife

2 T toasted Sesame Seeds

Freshly ground pepper to taste

Instructions:

In your Zyliss Shake ‘n Pour Dressing Mixer combine dressing ingredients. Shake to combine, set aside.

Strip the stems from the kale leaves. Stack the leave then roll tightly, use your Zyliss Santoku knife to chiffonade into very thin strips. In a large bowl combine the kale and remaining Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds). Place in large serving bowl and add the shredded cabbage, bok choy, carrot strips and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate.

Top with toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.

As summer arrives, we are dreaming of barbecues and al fresco dining. This light dinner recipe is the perfect summer opener. If you aren’t a huge fan of using lettuce as a wrap, the salad is great on it’s own or as a side dish.

For the filling:

1/2 cup quinoa

1 cup water

3/4 lb. large raw shrimp, peeled

1 medium tomato, cut into 1/2-inch pieces

1/3 cup diced red onion

One corn cob, cooked

1 small avocado, cut into 1/2-inch pieces

1 oz. Mexican Casero cheese, crumbled

For the dressing:

3 tbsp fresh lemon juice

3/4 tsp honey

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 cup garlic olive oil

4 large butter lettuce leaves

Rinse and drain quinoa. In a medium pot, combine the quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, approximately 15 to 20 minutes. Remove from the heat and let quinoa cool.

Set a large saucepan of lightly salted water over medium-high heat. Bring to a boil. Add shrimp and cook until shrimp turn pink, 1 to 2 minutes. Drain and immediately plunge the shrimp into ice water to stop the shrimp continuing to cook.

Strip the cooked corn from the cob using your Zyliss Corn Stripper. In a medium bowl, mix together quinoa, shrimp, tomatoes, corn, onion and avocado.

For the dressing: whisk together lemon juice, honey, salt and pepper. Slowly whisk in garlic oil. Toss the dressing with the quinoa mixture. Gently stir in Casero cheese. Divide the quinoa salad between the butter lettuce leaves, enjoy!