July is a great time for Family Reunion Month, with children out of school and adults ready to take time off from work. As a family-owned business, Bigelow Tea encourages all families across the country to reconnect with loved ones this summer. Whether it’s a simple get-together or a large family reunion, being with family creates memories that will last a lifetime.
From the youngest members of the clan to the family matriarch or patriarch, the whole gang can be involved in planning and making the day special. Someone can plan games, another family member can be the photographer for the day, and everyone should bring a dish to share. And, of course, someone has to be in charge of brewing up family-sized servings of Bigelow Tea iced tea!
To get you started, here are some tea-inspired recipes your family will enjoy. Have a great summer … and wonderful time with your family!
Green Tea and Mango Pasta Salad
2 quarts (2 litres) water
16 Bigelow® Green Tea Bags
½ teaspoon (2.5mL) salt
12 ounces (336g) Fusilli pasta
1 avocado, peeled, seeded and cubed
½ cucumber, peeled and diced
1 cup (250mL) red pepper, diced
2 large mangos, cut into cubes
Black sesame seeds for garnish, optional
1/3 cup (80ml) olive oil
2 tablespoons (30mL) fresh lime juice
1 clove garlic, minced
1 teaspoon (5mL) grainy mustard
Salt and pepper taste
Yield: Serves 8 – Prep Time: 15 minutes – Cook Time: N/A
Bring 2 quarts (2 litres) of water to a boil, add tea bags and steep for 5 minutes. Remove tea bags, add salt and pasta; cook according to package directions. Drain.
In small bowl combine dressing ingredients and mix well. Toss pasta with dressing. Cool.
Add avocado, cucumbers, red pepper and mango and garnish with sesame seeds, if desired.
Mint Medley® Tabouleh Salad with Feta, Cucumber and Olives
6 Bigelow Mint Medley Herb Tea Bags
3/4 cups Bulgur Wheat (Tabouleh)
1 1/4 cups boiling water
1 large tomato, split and cut into 1/4 inch dice
1/2 cucumber, peeled, and cut into 1/4 inch dice
3/4 – 1 cup crumbled feta cheese, about 4 ounces
1/4 cup thinly sliced scallions
1/4 cup chopped pitted Greek olives
1 1/2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh mint
1/2 teaspoon salt or to taste
Plenty of freshly ground black pepper
Pour the Bulgur wheat into a bowl. In a glass measuring cup, pour one cup of boiling water over the tea bags and steep for 4-5 minutes. Remove the tea bags to a small strainer and using the back of the spoon, press as much liquid as possible back into the cup. If needed, add additional boiling water to measure 1 cup, then pour it over the Buglur wheat. Let it stand until all the liquid evaporates, about 30 minutes, stirring occasionally. Put the finished tabouleh (Bulgur wheat) in a salad bowl. Add the tomato, cucumber, feta cheese, scallions, mint and olives, turning to mix well. Pour in the olive oil; add salt and pepper and toss again. Taste to adjust the seasonings, if necessary. Serve over a bed of lettuce leaves.
Asparagus Salad with Earl Grey Tea Vinaigrette
½ cup (125mL) Bigelow Earl Grey Tea (made using 2 tea bags)
2 tablespoons (30mL) orange juice
½ teaspoon (2.5mL) granulated sugar
1 tablespoon (15mL) rice wine vinegar
1 clove garlic, minced
salt and freshly ground pepper to taste
2 tablespoon (30mL) toasted sesame seed oil
1 pound (500g) asparagus, washed and cut diagonally
½ red pepper, julienned
2 hard boiled eggs, chopped
Yield: Serves 4. Prep Time: 15 minutes. Cook Time: 10 minutes.
To make the vinaigrette, boil water and add 2 Bigelow Earl Grey Tea Bags to ½ cup water. Steep for 5 minutes; remove bags and reserve tea.
Place tea, orange juice and sugar in a small saucepan or skillet and bring to a boil, reduce to about 2 tablespoons (30mL). Combine tea mixture, vinegar, garlic, salt, pepper and sesame oil together.
Bring a saucepan of water to a boil, add asparagus and blanch for 1-2 minutes. Rinse with cold water.
Arrange asparagus with julienned red pepper in an attractive platter and toss with Earl Grey Vinaigrette. Garnish with chopped egg.
Top image by roger_mommaerts via Flickr.com