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Mother's Day Breakfast Recipes

Kelly McCombs - Saturday, May 13, 2017

(Hallmark ECards-Giphy.com)



Mother’s Day is tomorrow and what better way to pamper the most important woman in your life than breakfast in bed! We have put together a short list of some of our favorite delectable recipes for you to treat her with!



Banana Bread Pancakes

Ingredients:

2 c. all-purpose flour, spooned and leveled

1/2 c. finely chopped toasted pecans, plus more for serving

3 tbsp. packed brown sugar

1 1/2 tsp. baking powder

1 1/2 tsp. Kosher salt

1 tsp. baking soda

1 1/4 c. Buttermilk

1 c. mashed ripe banana (about 3 medium), plus slices for serving

2 large eggs

1/4 c. unsalted butter, melted, plus more for griddle

pure maple syrup, for serving



Directions:

  1. Stir together flour, pecans, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk, banana, eggs, and butter in a separate bowl. Add flour mixture to buttermilk mixture and stir until just combined.
  2. Heat griddle or large nonstick skillet over medium heat; butter. Pour about 1/4 cup batter for each pancake on griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.
  3. Serve with maple syrup, toasted pecans, and sliced bananas.


Spinach Ricotta Brunch Bake

Ingredients:

2 sheets puff pastry thawed

6 eggs beaten

1 cup ricotta cheese

A dash hot sauce

1 cup spinach chopped

6 slices bacon cooked, chopped

1 1/2 cups cheddar cheese shredded

1 medium red bell pepper chopped



Directions:

  1. Preheat oven to 400°F. Spray a 9-inch spring form pan with cooking spray.
  2. Unfold pastry sheets and roll out one sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line the bottom and side of the prepared spring form pan.
  3. Reserve 1 tbsp. eggs. Mix remaining eggs with ricotta, hot sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
  4. Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
  5. Bake 1 hour to 1 hour and 20 minutes or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.


Easy Eggs in Clouds

Ingredients:

4 eggs

1/4 cup grated pecorino-romano

1/4 cup chopped chives

1/4 cup crumbled bacon

Pepper



Directions:

  1. Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls.
  2. Whip whites until stiff peaks form.
  3. Fold in cheese, chives and bacon.
  4. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each.
  5. Bake at 450 degrees for 3 minutes, then and 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.


Strawberry Sweet Rolls

Ingredients for Rolls:

1 tube crescent rolls

1 c. strawberry preserves

1 c. chopped strawberries

1 tbsp. melted butter

sugar (for sprinkling)

Ingredients for Glaze:

4 oz. cream cheese, softened

4 tbsp. butter, softened

1 c. powdered sugar

1 tsp. pure vanilla extract

1 tbsp. lemon juice



Directions:

  1. Preheat oven to 375° and grease an 8"-x-8" baking pan with cooking spray.
  2. On a lightly floured surface, unroll dough and separate the sheet into 4 rectangles. Pinch the perforations to seal. Spread strawberry preserves onto each rectangle, then top with chopped strawberries. Starting with one short side, roll up each rectangle and pinch edges to seal. Cut each roll into 4 to 5 slices. Place side by side, cut side up in baking pan.
  3. Brush the tops with melted butter and sprinkle with sugar. Bake until golden, about 15 minutes.
  4. For the glaze: In a small bowl, combine cream cheese, butter, powdered sugar, vanilla and lemon juice. Whisk until smooth.
  1. Drizzle baked rolls with cream cheese glaze. Serve warm.


Blueberry Breakfast Braid

Ingredients:

6 tbsp. cream cheese, divided

1/4 c. sugar, divided (plus more for sprinkling)

1 tsp. pure vanilla extract, divided

2 c. (1 pt.) fresh or frozen blueberries

2 tbsp. cornstarch

Juice of 1/2 a lemon

1 8-oz. tube crescent dough

All-purpose flour, for work surface

Egg wash (1 beaten egg plus 1 tsp. milk)

1/4 c. sliced almonds

1/2 c. powdered sugar

2 tbsp. heavy cream



Directions:

  1. Preheat oven to 375°.
  2. Combine 4 tablespoons cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl. Mix well and set aside. In a separate bowl, combine blueberries, 2 tablespoons sugar, cornstarch, and lemon juice. Stir to combine.
  3. Unroll the refrigerated crescent roll dough. If there are perforated edges, pinch the lines together to get rid of the cutouts. Lightly flour the dough, then roll it out slightly with a rolling pin to create a large rectangle.
  4. Spread the cream cheese mixture in the center of the dough, leaving about a 3” border on each side. Spread the blueberries over the cream cheese mixture. With a sharp paring knife (or kitchen shears), cut diagonal 1" strips along both sides of the dough border. Starting at the top of the dough, fold the strips over the blueberries, alternating sides to fold the left and right strips over one another. Brush the top of the pastry with egg wash, then sprinkle with sugar and almonds. Bake for 15 minutes, then let cool slightly.
  5. Combine remaining 2 tablespoons cream cheese, powdered sugar, heavy cream, and remaining 1/2 teaspoon vanilla in a small bowl. Stir until the sugar is evenly incorporated into the cream cheese. Whisk in the cream, adding more to loosen the glaze if necessary.
  6. Drizzle glaze over the pastry. Cut crosswise to serve.


Lemon Poppy Seed Donuts

Ingredients for Donuts:

1 and 1/4 cups all-purpose flour

1 and 1/4 teaspoons baking powder

1/2 teaspoon salt

2 and 1/2 tablespoons poppy seeds

1/2 cup granulated sugar

2 teaspoons freshly grated lemon zest

2 and 1/2 tablespoons unsalted butter, melted

1 large egg, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

1/2 cup milk

Ingredients for Glaze:

1 and 1/4 cups sifted confectioners' sugar

1 tablespoon milk

1/4 teaspoon salt

1 tablespoon lemon juice, more if needed

1 teaspoon freshly grated lemon zest



Directions for Donuts:

  1. Preheat oven to 350 degrees. Grease a doughnut pan; set aside.
  2. In a small bowl whisk together flour, baking powder, salt, and poppy seeds; set aside.
  3. In a large bowl combine the granulated sugar and lemon zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted butter and beat until combined. Add in the egg, vanilla extract, and lemon extract; beat well. Stir in milk.
  4. Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.
  5. Spoon or pipe the thick batter into the molds of your prepared pan, filling each mold up 2/3 of the way. Bake for 10-11 minutes, or until firm and lightly golden on the tops.
  6. Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling rack to cool completely.
  7. Once cool, dip each doughnut in glaze.

Directions for Glaze:

  1. In a wide, shallow dish combine the sifted confectioners' sugar and milk; whisk to combine - the mixture will be a little clumpy at this point. Stir in the salt, lemon juice, and lemon zest; whisk smooth.

 


Spring Mocktail Recipes

Kelly McCombs - Saturday, April 29, 2017

(Photo: ohsodelicioso.com)


The season has come for picnic, barbecues and spring get-togethers! Every good soiree has a few different alcoholic drink options, but why not keep the non-drinkers in mind when planning what to serve? We have put together some of our favorite mocktail recipes for you!



Berry Spritzer


Ingredients:

A handful of organic berries

Fresh, organic mint leaves (no more than two sprigs)

Juice of 1 organic lime

2 tablespoons of agave, honey, or other sweetener (optional)

Club soda

Ice


Directions:

1. Muddle or purée the berries with the juice of one lime, the mint, and the optional sweetener.

2. Fill your glass with ice. Spoon your berry mixture over it. Then top it with club soda. Depending on how fruity you enjoy your drinks, you can reserve this for one mocktail or divide it between two.

3. Mix the spritzer using a cocktail shaker.

4. Serve with berry, lime, or mint garnishes.



Virgin Pina Colada


Ingredients:

2 frozen organic ripe bananas

1 cup fresh pineapple chunks (frozen will work if you cannot find fresh)

1 cup no sugar added organic pineapple juice

1/2 can organic coconut milk (full fat or light) – frozen into cubes

Coconut flakes for garnish

Fresh pineapple wedges for garnish


Directions:

Add all of the ingredients except the coconut flakes and pineapple wedges to your blender. Blend until smooth and creamy. Pour into 4 glasses, serve each topped with coconut flakes and garnish with a fresh pineapple wedge.



Watermelon Strawberry Cooler


Ingredients:

4 cups cubed watermelon

1 cup hulled strawberries

1/2 peeled lime (or juice from 1/2 lime)

2 teaspoons chia seeds

6 mint leaves, plus more for garnish

Ice (optional)


Directions:

  1. 1. Blend the watermelon, strawberries, and lime until smooth. Strain through a sieve, pushing the juice through with a spatula. Discard the solids.
  2. 2. Mix the chia seeds into the juice and refrigerate for about 15 minutes to let the chia seeds swell.
  3. 3. Muddle 3 mint leaves in the bottom of each glass. Fill glasses with ice (optional). Stir the juice to break up the chia seeds, pour into glasses, and serve.


Lavender Lemonade


Ingredients:

6 cups water, divided

1/2 cup sugar

1/4 cup honey

3 Tbsp dried lavender

2 cups lemon juice

Lemon slices and lavender petals for garnish

Blue or purple food coloring (optional)


Directions:

  1. 1. Over medium heat, combine two cups of water and sugar, bringing to a boil until sugar is dissolved. Turn off of the heat and stir in agave nectar and lavender.
  2. 2. Allow mixture to steep for 2 hours (less if you want less of a lavender taste). Strain the liquid, pressing the lavender down to make sure you get all of those juices into your mixture!
  3. 3. In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water.
  4. 4. Feel free to add a couple drops of blue or purple food coloring if you want more color than the lavender provides. Serve over ice.


Non-Alcoholic Sangria


Ingredients:

2 cups boiling water

2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser; decaf tea is fine)

2 cinnamon sticks

1/2 cup sugar

3 cups pomegranate juice

1 cup freshly squeezed orange juice

1 medium orange, sliced into thin rounds

1 medium lemon, sliced into thin rounds

1 medium lime, sliced into thin rounds

1 medium apple, cored and cut into 1/2-inch chunks

3 cups Sparkling Saratoga Water

 

 

Directions:

  1. 1. Pour the boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
  2. 2. In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
  3. 3. Just before serving, stir in sparkling water. Serve in glasses over ice.

 


Healthy Recipes To Get Summer-time Ready!

Kelly McCombs - Friday, February 24, 2017

(Photo: fannetasticfood.com)

We have had some absolutely gorgeous weather here in NY the last few days, which has made us realize that Spring is right around the corner! It’s time to come out of that winter hibernation! We have put together a yummy list of some of our favorite healthy recipes to help kick start some healthy eating habits, to get you Summer-time ready!




Chickpea and Sweet Potato Curry

Ingredients:

3 lb sweet potatoes, peeled and cubed

2-3 T olive oil

1 can of tomato paste

2 cans of chickpeas

1 can of coconut milk

2 cups vegetable broth

5-6 oz spinach, washed and torn from stems

2 cups chopped onion

6 cloves garlic, minced

1 T chopped fresh ginger

1 handful cilantro

1 t cumin seeds

1 t coriander seeds

2 T olive or other oil

1 t ground turmeric

1 t garam masala

1 pinch ground cinnamon


Directions:

  1. Toss sweet potatoes in 2-3T oil and roast at 350F until soft. Blend until very smooth with the broth and coconut milk in a high speed blender or food processor.
  2. Heat 2T oil in a large pan and add the cumin and coriander seeds, toasting until just fragrant.
  3. Add the onion, turmeric, and garam masala and sauté for a few minutes until translucent, then add the ginger and garlic, cooking for another 3-4 mins.
  4. Add the chickpeas and sauté for 2-3 mins, then pour the sweet potato mixture into the pan. Add the tomato paste, spinach and cilantro.
  5. Cook until heated through. 


Salmon with Lemon Mustard Dill Sauce

Ingredients for Salmon:

4 tablespoons fresh lemon juice

1½ tablespoons extra virgin olive oil

4 tablespoons chopped fresh dill

4 salmon fillets, patted dry with paper towels

Ingredients for Dill Sauce:

3 tablespoons Dijon mustard

¼ cup plain whole milk yogurt

3 tablespoons finely chopped fresh dill

2 tablespoons fresh lemon juice


Directions:

  1. Combine all of the marinade ingredients in a baking dish and mix well. Add the salmon, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 6 hours.
  2. Combine all of the sauce ingredients in a small bowl and mix well. Cover and refrigerate.
  3. Preheat oven to 400 degrees F.
  4. Place salmon (skin side down) in a foil-lined baking dish with sides. Bake 10 to 15 minutes, or until cooked through.
  5. Top cooked salmon with sauce and salt and pepper to taste; serve with brown rice and the vegetable of your choice.



Wild Rice Salad

Ingredients:

1/2 cup wild rice (any rice works, timing will vary accordingly)

14 oz. block extra firm tofu

2 tsp. coconut oil

2 tsp. soy sauce or tamari

fresh ground pepper

1 heaping cup thinly sliced carrots

3/4 cup cooked, shelled, organic edamame

3 Tbsp. toasted sesame seeds

handful of Chopped Cilantro or Pea Sprouts


Dressing:

2 Tbsp. white miso

2 Tbsp. agave nectar or brown rice syrup

1 Tbsp. sesame oil

2 1/2 Tbsp. rice vinegar

1 shallot, minced

Juice of half an Orange


Directions:

  1. Rinse the wild rice. Bring two cups water to a boil. Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed (about 35-40 minutes), adding a bit more water if necessary to finish cooking.
  2. Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes. Cut it into a 1/2'' dice. Heat the coconut oil over medium high heat and add the tofu and sauté for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and sauté another few minutes until the edges are browned. Turn off heat and set aside.
  3. Whisk all of the dressing ingredients together.
  4. In a large bowl, combine the rice, tofu, sliced carrots, edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss. Serve room temperature or chilled.



Italian Chicken and Veggies

Ingredients:

2 small chicken breasts cut into 1 inch cubes

1 cup broccoli florets

1 cup bell peppers, sliced or chopped

1 small zucchini, sliced

½ cup tomatoes sliced into large chunks

½ cup onion, sliced or chopped

1 tablespoon olive oil

1 tablespoon Italian seasoning

1 teaspoon garlic powder or fresh minced garlic

1 teaspoon paprika (optional)

salt and pepper to taste


Directions:

  1. Pre-heat oven to 400F.
  2. In a large bowl, combine all the ingredients.
  3. Cut and lay out 2 12x12 inch squares of aluminum foil on a sheet pan. Place half the mixture on each foil and gently fold the foil around ingredients to form a tight seal.
  4. Bake for 20 minutes or until chicken is cooked through. Serve with a side of rice or noodles.



Shakshuka

Ingredients:

1 tablespoons olive oil

5-6 eggs

½ medium brown or white onion, peeled and diced

1 clove garlic, minced

1 medium green or red bell pepper, chopped

4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes

2 tablespoons tomato paste

1 teaspoon cumin

1 teaspoon paprika

Pinch of cayenne pepper

Pinch of sugar (optional, to taste)

Salt and pepper (to taste)


Directions:

  1. Dice the onions and garlic and sauté them on a deep, large pan.
  2. Dice the tomatoes and peppers (make sure to fully core the middle and the seeds). Sauté the bell peppers for 5-7 minutes until soft and add the tomatoes.
  3. Add tomato paste and stir until thickened. Add salt and pepper. Add in paprika and/or cayenne for as much spice as you like.
  4. Once thick, crack in the eggs one by one, making sure to space them out evenly. Cover the pan and allow the mixture to simmer and condense for 8-12 minutes, depending on how cooked you prefer your eggs.
  5. Once the eggs are cooked, the shakshuka is ready to be served with traditional challah bread and shared.

Tips for Planning a Spring Soiree

Saratoga Water - Tuesday, April 05, 2016


  1. 1. The Timeline: Planning a party can be exciting, but also overwhelming if you don’t know where to start. The best thing to do is to plan early so that everything else can fall into place. Here’s a great party planning checklist to help you every step of the way, no matter how big or small your bash is going to be. 

2. Don’t Overdo it with the F&B: Save yourself the time, money and mess by knowing how much you should make. We wouldn’t have been able to plan a party without this helpful guide from Chickabug on how much food and beverage to prepare. (Expert tip: prep as much of the menu ahead of time as possible)

3. Ambiance is Key: The ambiance of a party can make or break a guest’s experience. With that being said, make sure you are appealing to all of the guests’ senses with a great playlist, lighting inside and outside, being mindful of smells, high traffic areas, layout of the room, etc. Throwing a fun party? Make sure your space matches the theme!

4. Drinks Ready, Snacks Handy: Be sure to have your drinks chilled, and easily accessible for guests to grab as soon as they walk in. To alleviate congestion around the main food station and for those who arrive late, have small snacks placed strategically around the house or venue. If you’re unsure of how to organize your space, pretend to be your guest and walk through the venue. Here’s some inspiration you can use for your next beverage station.

5. Set up Drinks with a DIY Cocktail Bar and Food “Bar-Style”: As far as the food goes, letting the guests do the work can be less stress for you and more fun for them. Designating one area for the main finger-food course reduces the mess and allows the guests to pick and choose what they want. Setting up “Make Your Own” food or drink stations like a taco bar or a mimosa bar -- even an ice cream sandwich station -- makes eating another fun activity at your party.

6. Provide a Kid-Friendly Drink Option: If kids are involved, make sure your alcoholic beverage has a virgin version—a great option is to serve punch, lemonade or flavored sparkling water like our all natural Essence. Have the alcohol separate so people who want to drink can add their spirit of choice.

7. Stick to the Theme: Before you buy or DIY your decorations, decide how much time you want to spend decorating. A themed-party can be as simple as using matching cups, plates, and hanging a garland. But if you are game to go all-out, you can make food labels, incorporate straw-toppers, fun lighting, and so much more. Take a look at this tablescape, it really covers every little detail.

8. Be the “Hostess with the Mostest”: You’ve done all this work, it’s time for you to loosen up and enjoy your own party—mix and mingle, show how happy you are to host everyone and don’t forget to introduce your guests to each other. Make sure to thank your guests for attending and share in a toast. The planning and prep are over, enjoy yourself and the company of others.

9. The Clean Up: The whole “clean up, clean up, everybody do your share” song doesn’t always apply here, so when you’ve thrown a big bash, make the process easier on yourself by starting the party with an empty dishwasher and trash cans to fill up and having a fully-stocked cleaning supplies arsenal.

We hope these tips set you up for a great party season. Remember, you’re creating a fun environment for your friends, so enjoy every step of the process. Cheers!

Weekend Brunch Recipes You'll Love

Saratoga Water - Thursday, March 24, 2016

As we head into the weekend and start to finalize plans, don’t forget everyone’s favorite activity. Brunch. The temperatures outside are just right for a mid-morning weekend brunch. Make one or all of the recipes below for your family and friends. They’ll love getting together and eating the delicious spread. Why? Because everyone loves brunch.

Classic French Toast
Taking it back to the basics, French Toast is the perfect brunch staple because it allows for so many different toppings and combinations, from basic powdered sugar and maple syrup to spreading the toast with a layer of mascarpone, sprinkling coconut flakes and topping with strawberries and agave nectar. Using the right bread for the job is important (brioche, challah, sourdough), as it will result in a French Toast that is just the right amount of thick-crispy-chewy-ness. Beware, these French Toast recipes might just send you over the edge!

Egg White Frittata with Lox and Arugula
The best part about frittatas is that you can add just about any ingredient and the result will still be delicious. This recipe from Food Network is especially fluffy, light and full of flavor! The protein from the salmon and egg whites make it a great healthy option to balance the few bites of french toast you may have eaten. 

Fruit Salad with Herbs and Mint-Maple Syrup
No brunch is complete without a fruit salad. Gather your favorite combination of seasonal berries, melons and tropical fruits and use this simple recipe to create your choice of a refreshing mint or rosemary herb syrup to mix in with the fruit.

Brown Sugar and Cinnamon Candied Bacon
Take your side of bacon to the next level by making this incredible candied bacon from the Kitchen Joy Blog. You can even add in cayenne pepper if you’re looking for a little mid-morning wake up call. The cayenne is completely optional, but either way, this savory and sweet finger food treat will not disappoint.

Arnold Palmer
Iced tea. Lemonade. That’s it! Who knew two ingredients could create such a legendary, refreshing drink? The key is to pour over ice, serve with a lemon wedge and get the ratio right. The common misconception is that the two liquids are mixed in equal parts, but the real Arnold Palmer has clarified that the proper ratio is 3:1—three parts iced tea to one part lemonade. Add a little Saratoga Spring Water to your recipe for a sparkling Arnold Palmer.

Mimosa

Turn this recipe into “bottomless” mimosas when you swap out the four champagne flutes for a pitcher. If your kids are begging to take a sip, make them a virgin mimosa with Saratoga Spring Water’s Orange Tangerine Flavored Essence Sparkling Water.

Bloody Mary

Spicy, salty, tangy, this classic brunch staple lends itself to many variations. Think of a Bloody Mary as not just a cocktail, but a one-stop-shop for booze and food. Try adding bacon, celery, cubes of cheese, olives, even shrimp for an adult-style shrimp cocktail. The possibilities are endless. See for yourself with this recipe from Eater.
 



Clean Eating Recipes Perfect for Springtime

Saratoga Water - Tuesday, March 22, 2016


How clean is your spring this year? “Spring Cleaning” doesn’t only have to mean that we sort through our closet and toss out unwanted items—it could also mean that we clean up our pantry, our fridge and our diet.

The recipes below are so colorful, rich in nutrients and delicious that they will inspire you to stick with your spring clean eating habits year-round. And what’s more, with the sun starting to shine a bit more, the recipes below include those seasonal ingredients that can be found right now at your local farmer’s market or grocery store.

Breakfast:
Lemon Poppy Seed Steel Cut Oats: This recipe tastes like a scrumptious lemon poppy seed muffin, minus all those unwanted carbs. The heart-healthy fats, protein and fiber from the cashew butter and steel cut oats make this the perfect recipe for the most important meal of the day!

Instead of the usual sweetener of a spoonful (or two) of sugar, whip up the recipe’s rich, all-natural date paste made from blending pitted Medjool dates and water. The paste is both mixed in with the oats and used for the syrup. With the addition of lemon zest and poppy seeds, you’ll have created the most tasty lemon-poppy seed oatmeal.

Lunch:
Citrus, Fennel, and Avocado Salad: If this recipe doesn’t shout eating seasonal, we don’t know what does. Not only is it bursting with color and flavor, but also the citrus-veggie-herb combination is full of Vitamin C, antioxidants and enriching nutrients that benefit your hair, skin, heart, and so much more.
 
Grilled Veggie Pasta Salad: A simple yet fulfilling dish—you can’t go wrong with a veggie medley mixed with whole grain rotini or penne pasta. And—in our opinion — since the recipe requires grilling vegetables, you might as well stick a few chicken breasts on the grill while you’re at it to add a little protein.  
 
Dinner:
Pistachio-Crusted Salmon with Spring Onions: A little crunch, a tart kick and some pizazz is how we like to describe this dish. We love how baking the spring onions both mellows and sweetens them, complimenting the tart, crispy salmon. Keep in mind; a little orange zest (and juice) goes a long way.
 
Spring Panzanella with Asparagus: Food & Wine’s presentation of Spring Panzanella with Asparagus looks much more complicated than it is. There are really only four steps — (slightly) hard-boil eggs, slice and bake bread, cook asparagus and toss all of the ingredients together — for a fresh dish made with some of most simple, seasonal ingredients.
 
Dessert:
Chocolate Oatmeal & Chia Pudding Parfait: Blogger Moeko Munaretto made this creation of hers for breakfast, but we thought we would finish off this recipe post with something sweet for dessert. As divine as it looks, this pudding parfait actually has plenty of health benefits to offer, such as omega-3 fatty acids from the chia seeds, manganese, phosphorus, copper, selenium and many more minerals from the oats, and Vitamin C and antioxidants from the berries. Eating clean never tasted so good!

Bon Appétit!



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