If you’re looking for a tasty way to celebrate National Sandwich Month, this Turkey Avocado Club recipe is a sure bet. Join the club and add this delicious sandwich to your lineup. This recipe comes from Food Network.
- 8 slices whole-grain bread, lightly toasted
- 8 small leaves romaine lettuce
- 1 tomato, cut into 8 slices
- 12 ounces sliced low-sodium deli turkey breast
- 1/2 small English cucumber, sliced
- Toss the onion, vinegar and water in a small bowl and let stand 15 minutes, then drain.
- Cook the turkey bacon until crisp.
- Mash the avocado and yogurt in a different small bowl until smooth. Mix with salt and pepper.
- Spread half of the avocado-yogurt mixture on four slices of bread.
- Add turkey breast, bacon, cucumber and red onion onto the four slices.
- Spread the rest of the avocado mixture on the other slices of bread.
- Set spread-side down on top of the sandwiches.
Recipe credit: Food Network
So simple. So scrumptious. Celebrate National Sandwich Month with the tantalizing Turkey Avocado Club.
Summer and pickles go together like, well, summer and pickles! Pickle slices on burgers, pickle relish on hot dogs, pickle spears with BBQ, or even just a whole pickle on its own. Good eatin’, if we may say so ourselves. Turns out making pickles on your own is super easy, too. See how with this recipe from Food Network star Alton Brown.
- 5½ ounces (about ½ cup) pickling salt
- 1 gallon filtered water
- 3 lbs. pickling cucumbers, 4-6 inches long
- 1 tablespoon black peppercorns
- 1 tablespoon red pepper flakes
- 2 cloves garlic, crushed
- 1 teaspoon dill seed
- 1 large bunch dill
- Stir the salt and water in a pitcher until the salt dissolves.
- Rinse the cucumbers thoroughly. Snip off the blossom end stem.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock. Pour the brine mixture over the cucumbers. Pour the remaining water into a 1-gallon plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Do you see bubbles rising to the top of the crock? Awesome, fermentation has begun! Check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the bubbles have stopped rising. This should take approximately 6 to 7 days. Once fermentation is complete, cover the crock loosely and place in the refrigerator for 3 days. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles become soft or start smelling bad, throw them away.
Recipe credit: Alton Brown, Food Network
Planning a long drive with the kiddos in tow? Keep them occupied with puzzles and games from ENERGY KIDS, an initiative from the U.S. Energy Information Administration. Here are a few of our favorites:
- They might not be able to find their shoes, but kids love finding words. Check out the Energy Kids crossword puzzles and word searches.
- Why did the foolish gardener plant a light bulb? He wanted to grow a power plant, of course! Get your kiddos thinking about energy with brain teasers. You can find plenty more gems on the Energy Kids riddle page.
- Going on a long trip? The Energy Ant activity book has plenty of fun energy-related activities to help pass the time.
Simply download and print before hitting the road. Happy vacationing from your friends at PSO!
After an action-packed afternoon of summer fun, you’re bound to get hungry. Instead of raiding the cookie jar, try these pineapple coconut energy balls, courtesy of Cupcakes and Kale Chips. They’re healthy, they take no baking (so no energy), and they’re delicious enough to satisfy a sweet tooth.
1 cup whole pitted dates
1 cup quick-cooking rolled oats
½ cup chopped pineapple, drained if you’re using a can
¼ cup ground flax seeds or flaxseed meal
½ cup unsweetened coconut flakes
- Combine all of the ingredients in a food processor and process until it forms a thick paste.
- Using about a tablespoon of the mixture, roll into balls.
- These will be soft, so store in an airtight container in the refrigerator.
- Share with the kids, and have one yourself!
Many of us remember that indelible image: a large jug full of tea, maybe some lemon slices, sitting on the back porch, slowly steeping under the glow of the sun. If you grew up in this part of the country, there’s a good chance you share this memory, whether from childhood or last summer. If it’s been a while, why not renew the tradition? Sun tea is delicious, refreshing, and, of course, energy efficient. No need to waste precious kilowatts boiling water on the stove—the sun does the job better. Here’s a refresher on the basics of sun tea, courtesy of The Pioneer Woman.
1 large glass jug. One with an easy pour spout is preferable.
8 tea bags per gallon of cold water. Any tea will do, whether black or green, caffeinated or herbal.
Liquid sweetener, if desired.
Garnish of choice—citrus, berries, mint, or cucumbers are popular.
- Fill your jug with cold water and add the appropriate number of tea bags. Cover the jug, set outside in the sun.
- Monitor the color of the tea. General timeframe for steeping is between 2–3 hours, but on a particularly hot day you might want to bring it inside after an hour. It’s up to you—leave it out longer for stronger tea, bring it in earlier for a lighter brew.
- Add a liquid sweetener if desired. Honey or agave nectar work well, or you can run hot water over granule sugar to create a simple syrup.
- Add your garnishes to the jug—and to your glass, if desired.
- Pour, grab a seat on the porch, and enjoy!