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Cantaloupe Ginger Cooler

Serves 3


    Cantaloupe Ginger Cooler

    Frosty and refreshing, this is the perfect sipper to relax with. For those who wish to imbibe, an ounce of bourbon added to each drink turns this easy mocktail into a decadent cocktail.


    Cantaloupe Ginger Cooler


    • 1 cantaloupe, peeled, seeded, and cut into chunks
    • 1/2 cup (125 mL) fresh orange juice
    • 1/4 cup (60 mL) fresh lime juice
    • 1 1/2 tsp (7 mL) finely grated ginger
    • 2 cups (500 mL) ice cubes
    • 1/4 cup (60 mL) packed mint leaves, plus extra sprigs for garnish
    • Lime slices, optional



    In blender, place cantaloupe chunks, orange juice, lime juice, ginger, and ice. Add mint and blitz briefly to chop leaves. Blend until smooth. Divide among serving glasses and garnish with lime wheels and mint sprigs, if desired.

    Tip: For a frostier cooler, try freezing cantaloupe chunks overnight before making the recipe.



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    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.