By Stephanie Mitchell

Blackberry Lemon Smash


– 2 oz. white rum or vodka (your choice)
– 10-12 fresh blackberries
– 2 tablespoons fresh lemon juice
– splash of simple syrup
– lemon zest ice cubes (remember these from earlier)


Muddle blackberries, simple syrup & lemon juice together  in a cocktail shaker.

Add rum or vodka and ice cubes
to shaker and shake away.

Strain the cocktail into your glass
and garnish with a lemon slice.

Maison’s Summer Acai Bowl


– 1 Sambazon acai pack⁣et
– ½ banana⁣
– ½ cup of frozen strawberries ⁣
– 1/3 cup almond milk⁣
– 1 spoonful peanut butter ⁣


Pop all ingredients in blender, stirring if too chunky.
Once blended, put in a bowl and top
with your favorite extra ingredients (coconut flakes, fresh fruit, etc.)

Strawberry Lemonade 
with Lemon Zest Ice Cubes


– 10 large strawberries, cut in half
– 2 tablespoons white sugar
– 7 cups of water, divided
– 2 ½ cups of freshly squeezed lemon juice
– 1 cup of white sugar


Place strawberries in blender, add
2 tablespoons of sugar. Pour 1 cup
of water over sugared strawberries
and blend until smooth.

Put strawberry juice into a large pitcher, stir in 6 cups of water, add the lemon juice and 1 cup of sugar until blended.

Chill or add lemon zest ice cubes
before serving. Garnish with lemon
slices and strawberries.

Strawberry & Mixed Greens Salad

Ingredients for the dressing:

– 1 tablespoon red wine vinegar
– 1 tablespoon cider vinegar
– pinch of sea salt
– 2 tablespoons olive oil
– 2 teaspoons minced shallots
– 1 ½ tablespoon honey
– ½ tablespoon poppy seeds
– fresh ground pepper to taste

Ingredients for the salad

– 5 oz. mixed baby greens
– ¼ cup slivered almonds
– 2 cups sliced strawberries
– ¼ cup goat cheese

Whisk all dressing ingredients  together and set aside.

For salad:

Add salad ingredients atop lettuce, and drizzle with dressing. Add grilled chicken or shrimp if desired.

Blueberry Lemon Loaf Cake


– 1/3 cup melted butter
– 1 cup white sugar
– 1 ½ lemon juiced
– 2 eggs
– ½ cup milk
– 1 ½ cup of all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ cup milk
– 2 tablespoons lemon zest
– 1 cup fresh blueberries
– 2 tablespoons lemon juice
– ¼ cup white sugar


Preheat oven to 350 degrees.
Grease and flour 8 x 4 inch loaf pan
In a Pyrex dish, mix dry ingredients together and set to the side (flour, baking powder, and salt).
In a large mixing bowl cream the butter and 1 cup of sugar until smooth and light.
Add the eggs, blending well.
Mix in juice from 1½ lemons.

Add the flour mixture a little at a time, alternating with the milk. Fold in the lemon zest and blueberries.Pour mixture into the greased/floured pan Bake for 60 minutes or until  a toothpick comes out clean

For the glaze, combine ¼ cup of sugar with 2 tablespoons of lemon juice and drizzle over the loaf while it’s still warm.

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