Vanilla Ice Cubes

Ingredients:

• 2 c. almond or refrigerated coconut milk

• 1/3 c. granulated sugar

• 1 vanilla bean

• 1 tsp. vanilla (optional--add for more intense vanilla flavor)

Directions:

Combine almond milk and sugar in a large saucepan. Slice open vanilla bean lengthwise and scrape insides into saucepan, then place empty vanilla bean into mixture. Bring to a simmer over medium heat, whisking to break up clumps of vanilla. Once mixture has come to a simmer, reduce heat to low and cook 10 minutes more, whisking occasionally.

Allow vanilla mixture to come to room temperature. Pour through a fine mesh strainer into a bowl with a spout, then pour mixture into ice cube trays. Freeze until completely solid, 3-4 hours (depending on the temperature of your freezer and size of the cubes). Serve with iced coffee, tea, or other beverages.

Notes

• Be aware that if you use soy milk, it's more likely to curdle when added to tea or coffee.

Surf Quesadilla

Ingredients:

• 3/4 pound peeled, deveined shrimp, tails removed (36 to 42 per lb.) 

• 3 garlic cloves, chopped

• 1/2 teaspoon coarse sea salt

• 1/2 teaspoon ground cumin

• 1/2 teaspoon paprika

• 1/4 teaspoon pepper

• 1/4 teaspoon cayenne

• 1 tablespoon orange juice 

• 1 tablespoon olive oil 

• 1 1/2 cups (5 oz.) shredded sharp cheddar cheese 

• 1 1/2 cups (5 oz.) shredded jack cheese

• 4 large (9 to 10 in.) flour tortillas 

• 3/4 pound zucchini, coarsely shredded

• About 3/4 cup fresh corn kernels (from 1 cob) 

• 2 green onions, thinly sliced

Directions:

•  Heat grill to high (about 450°) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.

• Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.

• Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.

• Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.

Enjoy!