Everyone loves a great margarita and there are a lot of opinions on what makes a great margarita! With Cinco de Mayo coming soon I thought I would share some ideas and my favorite recipe for pre-mixing a big batch.

A classic margarita is typically made with: tequila, fresh lime, a touch of simple syrup or agave, and triple sec or orange liqueur.  But who wants to be doing all that individual drink measuring when you can just whip up a pre-batch in advance and then have it ready for whenever your ready to shake one up! Another plus when you pre-batch is that each margarita is consistent.

The recipe I am sharing with you is made with a little mezcal. I love that little smokiness that it adds to the drink, but if you’re not a mezcal fan then just substitute with more tequila.

The choice of tequila brand and style is up to you, whether you prefer a blanco or a reposado. Sometimes I mix 2 styles together for added layers of flavor.

Cointreau is my preference for an orange liqueur but you can also substitute a good quality triple sec as well.

But most important is that you use fresh squeezed lime juice, and be sure to bring your limes to room temp before squeezing. (Limes can be super expensive at the grocery store so I recommend going to a “Cash & Carry or Smart & Final” restaurant wholesaler and picking up a few bags of limes there). Speaking of squeezing, if you don’t have a hand squeezer then get one, they are inexpensive and totally worth it.

Next is the sweetener. I like to use a combination of house-made simple syrup and Monin Agave Nectar. But you can use all simple syrup, too.

And last but not least, let’s talk about salt rims, some people like them and some don’t.

I’m 50/50 and like a half rim of salt, my preference being kosher salt. One of my favorite rimmers is made with 1 part Fresh Origins Fine Hibiscus Crystals and 1 part Diamond Kosher Salt… tasty and pretty too!  Or you can just add a tiny sprinkle to the top of your drink.

So starting shaking and cheers to a great margarita! –Kathy

Smoky Margarita Pre-Batch
Makes about 25.5  oz – or 1 750 ml bottle, about 6 cocktails

8 oz (1 cup) Tequila
4 oz (1/2 cup) Mezcal
1 1/2 oz Cointreau
6 oz (3/4 cup) simple syrup (or use 1/2 cup simple syrup + 1/4 cup Monin Organic Agave Nectar)
6 oz (3/4  cup) fresh squeezed lime juice

To make the pre-batch: Combine all ingredients into a pitcher and stir. Funnel into a 750 ml glass bottle. Cap and store refrigerated until ready to use. Store refrigerated up to 10 days.

When ready to serve: Measure 4 ounces (1/2 cup) Smoky Margarita Mix into a cocktail shaker and fill with ice, cap and shake. Pour into a glass. Twist a fat orange peel over the top if desired and garnish with a lime wheel.

Recipe and Photo © Kathy Casey Liquid Kitchen.

What’s old is new again – what with the uber popularity of kale, brussel sprouts and rutabagas.  In years past Mom could not bribe the kids to eat these veggies. But these days being green… is good!

A good example of an old but new veggie is the gorgeous Lacinato Kale, so beloved in Italy in slow cooked soups, now often branded at the grocery store as Dinosaur Kale – the kids will love it.

Also new on the veggie hipster list are vegetable mash ups. Kalettes (KALE-etts) which is a cross between Brussel sprouts and Kale. Or Broccolini which is a hybrid of broccoli and gai lan (Chinese broccoli).

And the gorgeous Romanesco aka broccoflower: a lime green vegetable that takes the best of broccoli and cauliflower, and marries them together in a blissful union.

Eating in color is more important than ever these days and so many veggies are going back to their roots with small farmers growing awesome heirloom varieties that are also so vibrant in color, like purple kohlrabi and hot pink centered watermelon radishes!

And with spring on its way our local markets will be brimming with amazing veggies in no time. Don’t have time to get to your local market  – check out Barn2Door. This UN-Grocery online store gives you 24/7 access and a direct line of communication between the grower and access to an ever changing fresh sheet of local products. You can message the farmers directly! How cool is that? I also love local Salmonberry Goods, a wonderful organic farm delivery service that always tucks in something unusual into their weekly produce bags, such as that awesome purple daikon or giant celery roots! So get your veggie on and try something new. –Kathy

Farro with Lacinato Kale, Wild Mushrooms & Goat Cheese
Makes 4 to 6 servings

1/2 cup whole farro grain
2 quarts water
1 – 2 tablespoons olive oil
2 cups sliced wild mushrooms (or substitute oyster, shitake or cremini)
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch Lacinato Kale** or other hearty green, torn
1/4 cup chicken or veggie broth
Dish D’Lish French Seasoning Salt or salt and pepper to taste
1/2 lemon
2 to 3 ounces fresh goat cheese (chevre), or shaved/grated aged hard cheese

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated nice aged cheese.

**Also often called dinosaur or black kale.

Recipe and Photo © Kathy Casey Food Studios.

When I say spice I bet you automatically think of something spicy and chili-like, right?    Well today I’m talking about warm spices …think aromatic cloves, nutmeg, ginger, allspice and of course cinnamon. And they’re not just for apple pie, cookies, and cinnamon rolls.

In the Middle East, you will commonly find these flavors used for rubs on meats like lamb, and in curries and stews. In India cinnamon often subtly flavors rice.

These warm spices have been used from Morocco to China for hundreds of years, and in ancient times, spices were used as currency to do all types of trade.

And they are not only delicious but research shows that a blend of these spices has been linked to reduced blood pressure, improved cholesterol levels, and lowered heart disease risks.

Great grandma may have told you to chew on a clove for a tooth ache; well today we know that they are great as an anti-inflammatory and an antioxidant.  And did you know allspice has amazing detoxifying benefits?

So if you’re a juicer add a pinch to your favorite blend or try adding a cinnamon stick and a few cloves to your next batch of steamed rice or vegetables stew.

For this weeks Dishing recipe I have included a Spiced Vinaigrette that is quite unique. It has a load of warm spices as well as a smidge of vanilla. It is really delicious tossed into a cous cous, or quinoa salad, or with your favorite greens. You can basically drizzle it over anything including roasted veggies and chicken. –Kathy

Spiced Vinaigrette
You can get creative with the spices and if you don’t have them all it’s ok! I also like to add a little ground turmeric and Dijon to this recipe and shake it in a jar to combine. It’s best if you let it sit overnight to let the flavors bloom. If you’re watching your carbs and sugars then try with monk fruit sweetener.

Makes about 1 cup

1/4 cup white wine or apple cider vinegar
4 teaspoons light brown sugar (or substitute honey)
1/4 teaspoon vanilla extract
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon minced fresh ginger
3/4 cup olive oil

Combing the vinegar, brown sugar, extract, spices, salt and ginger in a small bowl and whisking together well.

Gradually whisk in olive oil, emulsifying the dressing.  Let sit 8 hours or longer before using.

Store dressing refrigerated for up to 2 weeks.

Recipe and Photo © Kathy Casey Food Studios.