Recipe: Grilled Halibut with Lemon Blossom Tea



This recipe is a Stash Tea employee favorite! The mild taste of halibut goes well with lemon tea, herbs and spices. Grilled in a foil packet, preparation doesn’t get any easier!

Grilled Halibut with Lemon Blossom Herbal Tea

2 pieces of halibut
6 grape tomatoes, halved
2 tbsp olive oil or 2 tbsp butter
1/4 cup panko breadcrumbs
4 tsp Stash Tea Lemon Blossom Herbal Tea
sweet paprika
fresh thyme
lemon juice
slice of lemon
salt & pepper to taste

step one. Preheat grill to 350°F.

step two. Cut 2 18”×18” pieces of heavy-duty tin foil.

step three. Lay one filet in the center of each piece of foil. Sprinkle with salt and pepper, then divide the grapes, breadcrumbs and Lemon Blossom tea over the tops of each fish. If you want to add more vegetables, place those in a pile on the foil first, then lay the fish on top.

step four. Make the packet by folding over two opposite sides of the foil, then roll up the other two sides to seal. Don’t press the packet flat; leave room at the top to vent.

step five. Place the foil packets on the grill for about 12 minutes, depending on the size of the filets. You can open one slightly to see if it is cooked.

Note: This recipe can also be made in the oven. Preheat the oven to 400°F, then bake the fish for 15-20 minutes. Remember to vent the foil packets!

Find more great recipes in the Stash Tea Pitcher-Perfect Summer Guide!

Recipe: Watermelon Sweet Tea


photo credit: IMPROV Kitchen

Watermelon is one of our favorite summer fruits. Here’s a quick and easy iced tea recipe from IMPROV Kitchen that’s oh-so-good and super refreshing!

Watermelon Sweet Tea

2 c. cubed seedless watermelon
2 c. brewed iced tea
4 T. agave nectar

In a blender, combine ingredients and puree until combined. Pour mixture through a fine mesh sieve. Pour over ice, sip, enjoy!

Get creative! Morgan, the author of the IMPROV Kitchen blog has these great suggestions for variations of this recipe:

  • Freeze the watermelon first to make this into a slushy.
  • Try it with cantaloupe and a black or white tea.
  • Use your sweetener of choice; honey, simple syrup (1 c. sugar + 1 c. water heated up until dissolved), artificial sweetener and super fine sugar will work too! Vary the level depending on how sweet you like your tea.
  • Add some vodka or light rum for a sweet summertime cocktail.

Recipe: Pomegranate, Blueberry, Matcha Tea Slushy


photo credit: Gourmande in the Kitchen

Here’s a refreshing summer drink from Gourmande in the Kitchen that packs an antioxidant punch! Pomegranate, blueberries and Matcha make quite the nutrient combination and the flavor is just amazing!

We recommend using Stash Tea Japanese Matcha Powdered Green Tea.
Great news…now through June 30, 2012 our Matcha is on SALE for $12 (reg. $18)!

Pomegranate, Blueberry, Matcha Tea Slushy

Ingredients
2 Tablespoons of high quality Matcha green tea powder
1 or 2 Tablespoons of raw honey or the sweetener of your choice (adjust sweetness to taste)
1 cup (140g) frozen blueberries
½ cup (120ml) 100% pomegranate juice (no sugar added)
200 g of ice cubes

Instructions
Briskly whisk the 2 Tablespoons of Matcha powder into ½ cup of hot water. Add sweetener of choice and stir until completely incorporated. Set aside until cool.

Puree the frozen blueberries, pomegranate juice, prepared Matcha tea and ice cubes in a high powered blender until smooth.

Serve immediately.

Notes
This is equally delicious made into Popsicles, just fill a mold with the slushy mixture and freeze.

Preparation time: 10 minutes
Number of servings: 4

Recipe: Lemon Honey Chamomile Cookies


photo credit: Snixy Kitchen

If you love chamomile, you simply must try this cookie recipe from Snixy Kitchen! Chamomile, lemon and honey make an amazing flavor combination for a fresh and light springtime cookie. Be warned though…these cookies are GOOD and won’t last long!

We recommend Stash Chamomile Herbal Tea or Stash Organic Chamomile Herbal Tea for this recipe.

Lemon Honey Chamomile Cookies
Makes about 50 cookies

2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
5 chamomile tea bags or 4 tablespoons loose leaf tea
½ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla extract
Zest of 2 large lemons
2 tablespoons fresh lemon juice
6 tablespoons honey
½ cup sugar for rolling cookies

Preheat the oven to 350ºF.

If using loose leaf tea bags, food process the chamomile tea until it is fine. I also sifted it through a strainer to get rid of any larger pieces that wouldn’t grind.

Combine the flour, baking soda, baking powder, finely ground tea, and salt in a medium bowl.

In the bowl of an electric mixer, beat together butter and sugar until light and fluffy.

Beat in egg, vanilla, lemon zest, lemon juice, and honey.

Slowly add the dry ingredients, and mix until just combined.

Drop teaspoon-sized balls of dough onto a parchment-lined baking sheet about an inch apart.

Bake 10-12 minutes, until lightly browned.