• 4 Bee Sweet Citrus Royal Red Oranges,freshly squeezed (8 oz juice)
• 4 navel oranges, freshly squeezed (8 oz juice)
• 4 oz fresh lime juice
• 4 oz Cointreau
• 2 oz simple syrup
• 4 oz silver tequila
• Ice cubes, as needed
• Lime wedges
• Kosher or margarita salt
• Sparkling water, optional

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Place citrus juice, Cointreau, simple syrup and tequila in a cocktail shaker. Fill with 3 to 5 ice cubes. Shake until cold.

Rub a wedge of lime along the rim of the glasses. Dip rims in a small plate of kosher or margarita salt.

Strain the margarita mix into salted-rim glasses. Fill glasses with ice and top with sparkling water, if desired.

• 1 cup cherry tomatoes, halved
• 3 Poppies^® Mandarins, peeled and diced
• 1 Kings River Packing^® Navel Orange, peeled and diced
• 1 Kings River Packing^® Cara Cara Orange, peeled and diced
• 1 cup fresh mozzarella pearls
• 1 to 2 Tbsp extra virgin olive oil
• 1 to 2 Tbsp balsamic glaze
• Basil leaves, for garnish

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Combine cherry tomatoes, citrus and mozzarella in a medium bowl. Mix gently to combine.

Transfer mixture to a serving platter. Drizzle generously with the olive oil and balsamic glaze. Garnish with basil leaves.

• 5 to 6 cups arugula
• 2 to 3 red grapefruit, peeled and sectioned
• 2 small avocados, sliced
• ½ cup pecans, roughly chopped
• ¼ cup feta, crumbled
• ¼ cup red onion, thinly sliced

• ½ cup extra virgin olive oil
• ¼ cup champagne vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp orange blossom honey
• 1 tsp sea salt
• ½ tsp ground pepper
• ½ medium red onion, diced
• 3 garlic cloves, minced

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Prepare the salad: Line the inside bottom of a large bowl with arugula. Add layers of grapefruit, avocado and pecans. Sprinkle the feta and onion on top.

Prepare the dressing: Whisk dressing ingredients.

Divide salad among 4 plates. Dress each salad with 3 Tbsp champagne vinaigrette.

• 8 Tbsp butter, divided
• 1 cup yellow onions, chopped
• 1 cup celery, diced
• 1 lb green beans, cut into bite-size pieces
• 8 oz Brussels sprouts, quartered
• 1 green zucchini, sliced
• 1 yellow summer squash, sliced
• 8 oz snap peas, cut into ½-inch pieces
• 1 onion, diced
• ¼ cup flour
• 3 cups whole milk
• 1 cup Parmesan, shredded
• 1½ tsp salt
• ½ tsp pepper
• 6 bacon slices, cooked and crumbled
• 1 cup crispy onions

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Preheat oven to 350^° F.

vegetables; cook for 5 minutes. Remove vegetables from pan; set aside. Melt remaining 6 Tbsp butter in same pan. Add flour; whisk constantly for 1 minute. Gradually add milk; whisk until thickened. Remove from heat; mix in Parmesan, salt and pepper until smooth. Stir in vegetables. Transfer to a greased 2 qt baking dish.

Bake for 15 minutes; remove from oven. Top with bacon and crispy onions. Bake for another 15 minutes.

• 16 Tbsp unsalted butter, softened and divided
• 1¼ cups brown sugar, divided
• ¾ cup sugar, divided
• 2 eggs
• 1 tsp vanilla extract
• 1¼ cups all-purpose flour
• 1¾ cups rolled oats
• 1 tsp baking powder
• 1 tsp cinnamon, divided
• ½ tsp salt
• 4 organic Cosmic Crisp^® Apples, peeled, cored and diced
• 1½ tsp cornstarch
• ½ tsp nutmeg
• Caramel sauce

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Preheat oven to 350^° F.

In a mixing bowl, beat 14 Tbsp butter, 1 cup brown sugar and ½ cup granulated sugar until light and fluffy.

Add eggs and vanilla; mix until smooth. Add flour, oats, baking powder, ½ tsp cinnamon and salt; mix until just combined. Grease a 12-cup muffin tin, scoop in dough and press flat. Bake at 350^° F for 18 to 20 minutes.

• 1 cup Always Fresh Strawberries, stems removed, chopped
• ¼ cup basil leaves, finely chopped
• ¼ cup sugar
• 1 Tbsp cornstarch
• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1 egg, beaten

• ½ cup mixed berries
• 1 cup powdered sugar
• 2 Tbsp lemon juice

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Preheat oven to 375^° F. Line a baking sheet with parchment paper.

Prepare the hand pies: In a bowl, mix strawberries, basil, sugar and cornstarch. Roll out puff pastry and cut into 4 circles. Place filling in center of each, fold over, then seal edges with a fork. Brush with egg wash. Bake for 20 to 25 minutes, or until golden brown.

Prepare the drizzle: Whisk mixed berries, powdered sugar and lemon juice until smooth. Drizzle over cooled pies.

• ¾ cup unsalted pistachios, crushed
• 5.3 oz goat cheese log
• 1⅓ cups AMAZZING™ Grapes (about 10 to 12 grapes)
• Honey, for drizzling, if desired

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Place pistachios in a shallow bowl or on a plate.

Slice cheese into 10 to 12 even portions.

Flatten a slice of cheese in your clean palm. Place an AMAZZING™ Grape in the center of the cheese, then wrap the cheese completely around the grape, forming a ball. Roll the ball in the pistachios until fully coated. Repeat with the remaining grapes and cheese slices.

Place the cheese balls on a plate. Refrigerate for 10 to 15 minutes before serving. Drizzle with a touch of honey before serving, if desired.