Cucumber + Mint Gazpacho
Makes 1 pint

2 english cucumbers, roughly chopped
1/4 bunch flat leaf parley
1/4 bunch mint
1/2 bunch green onion, roughly chopped
1/4 small red onion, peeled
1/4 cup extra virgin olive oil
2 tablespoons champagne or rice wine vinegar
3 ounces plain yogurt
1/2 cup toasted almonds
1/2 cup ice
kosher salt and freshly ground black pepper to taste

Combine all the ingredients in a blender. Serve in a chilled bowl. garnish as you like.

Lemon Meringue Pie-in-a-Jar
Serves 6

2 1/4 cups heavy cream
3/4 cup plus 1 teaspoon sugar
5 tablespoons fresh lemon juice

Bring cream and 3/4 cup sugar to simmer on medium-high heat. Simmer 3 minutes, stirring constantly. Remove from the heat. Stir in lemon juice. Pour into six jars. chill until set, about 4 hours. top with a meringue and torch for a “lemon meringue pie-in-a-jar”. Serve with a shortbread cookie.

Brown Sugar Shortbread
1 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1 2/3 cup all-purpose flour
1/3 cup cornstarch
Pinch of salt
turbanado sugar for garnish

In a mixer, combine the butter and sugar. add the flour, cornstarch, and salt. press into a baking dish and prick with a fork. sprinkle with turbanado sugar and bake on at 350 until browning on edges, somewhere around 20+ minutes. Once cool, break into random shapes.

For the Meringue Topper
6 egg whites
1 cup granulated sugar
a pinch of cream of tartar

Whisk to stiff peaks. Place in pastry bag w/large star tip or dollop.