June is National Iced Tea Month, and while buying bottled tea is a viable option, it's more fun and economical to make use of the wide varieties of tea you already own like chai, jasmine, darjeeling, and oolong.
by Anna Monette Roberts
June is National Iced Tea Month, and while buying bottled tea is a viable option, it's more fun and economical to make use of the wide varieties of tea you already own like chai, jasmine, darjeeling, and oolong. The options are limitless, and you'll notice that the teas have a slightly more robust flavor when chilled.
To transform your hot tea collection into refreshing iced tea, brew the tea as usual, then chill it in the fridge. For every cup of filtered water, use one teabag (or two teaspoons loose-leaf) of any black, green, white, or herbal tea variety. Remove the teabags after three to five minutes of brewing, and allow the tea to come to room temperature before popping it in the fridge. Alternatively, for a fast iced tea, make a "condensed" tea by brewing two or three teabags per cup of filtered water. Then pour the hot tea directly over ice. Unsweetened tea will generally last about three days in the fridge — that is, if you don't drink it before then! How often do you make your own iced tea?
Source: Flickr User Pen Waggener
print recipe
Everyone's enjoyed a pesto made with basil, but there's no reason to limit your knowledge of the condiment: you actually can make it with a variety of greens like spinach, arugula, and mint or other herbs such as cilantro or parsley. One of my favorites is spinach pesto; it works great on pasta, pizza, and as a spread for sandwiches. 
The ingredients are simple: spinach, roasted pine nuts (although other nuts will work), and a little bit of grated Parmesan. The key here, though, is a really great olive oil; I use 
Keep your pesto in the fridge and use it over the next couple weeks in a wide range of 
