Today we’re giving away a sweet little taste of Texas: Moonshine Sweet Tea.
There are so many budding local food companies here in Austin… good people that are making great things with the best of the best ingredients. So when the folks at Moonshine Sweet Tea approached me, I was over the moon (bad pun, sorry), because this is exactly the kind of business I am excited to support… Family owned: check, locally made: check, good typography: check check.
The recipe has been passed down for 4 generations. It’s handmade in small batches using real organic tea leaves. The sweet tea is highly concentrated… mix just a splash of it with water and drink it cold or hot. I also love it mixed with vodka and a squeeze of lemon. (note: there’s no actual moonshine in the tea, it’s just a cute name).
If you live in Austin, head to Whole Foods on Lamar, Dec. 18th & 19th for a free taste.
The giveaway is now closed, thanks for all your comments! Special thanks to Moonshine Sweet Tea for sponsoring this post!
‘Tis the season for sugary, buttery treats… but as you may know, I’m not big on butter. I’m also not particularly good at holiday traditions…
Maybe it’s the Austin influence, but I love anything with avocado. I made this glorified guacamole and I think the little pomegranate gems make it especially festive. Only thing missing in this picture is a merry Christmas margarita.
For a healthier version, this would be delicious on endive spears. For a less healthy (but gluten free) version, feel free to break out the tortilla chips.
This might be the most unhealthy thing I’ve made for this site thus far. It’s not “surprisingly” vegan or “by the way” gluten free. And I didn’t make my own Nutella, although I thought about it.
But… it’s fast, easy, and super delicious. We’re having some Nutella-loving friends over for Easter brunch next weekend, so I’m thinking this will be sure to impress.
If sweets are too much for you in the morning, this can double as dessert with a scoop of ice cream on top. (If you’re reading between the lines here, yes… we ate these for breakfast and the extras for dessert last night. Today, a good salad is in order).
Eggy casserole… fancy fritatta… I wasn’t sure what to call it but our “eggs for dinner” series continues with this new favorite. I realize this looks like a pile of greens (and it very much is), but there are thin layers of egg baked in between the light and flaky chard leaves.
The trick is to toss the whisked eggs with the chard leaves raw. In the oven, the greens on the bottom wilt down, the ones on top stay a little bit crispy… a perfect mix of textures.
The eggs are mixed with garlic and my favorite part – dijon mustard. I just love how dijon adds richness without having to add tons and tons of cheese. Cremini mushrooms add a meaty bite and the whole thing gets topped with pecorino and panko breadcrumbs.
This would would be great for brunch or, in our case, an easy weeknight meal.