CUCUMBER LEMONADE
Prep Time: 15 mins • Additional Time: 30 mins • Total Time: 45 mins • Servings: 6
INGREDIENTS
• 2 cups hot water
• 1 / 2 cup white sugar
• 1 / 2 cup lemon juice from concentrate
• 1 lemon, juiced
• 1 / 2 large cucumber, sliced
• 3( 12 fluid ounce) cans or bottles lemon-lime flavored soda
• 2 cups ice cubes, or as needed
• 1 lemon, thinly sliced
• 1 / 2 large cucumber, sliced and then halved
DIRECTIONS
• Stir hot water and sugar together in a large pitcher until sugar is dissolved. Stir in lemon juice concentrate, lemon juice, and sliced cucumbers. Refrigerate for 30 minutes or until ready to serve.
• Pour lemon-lime soda into pitcher. Serve lemonade over ice and garnished with lemon slices and halved cucumber slices.
Tip: Try garnishing with a sprig of mint.
GRILLED ASPARAGUS
Prep Time: 10 mins • Cook Time: 5 mins • Total Time: 15 mins Servings: 4 INGREDIENTS
• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• salt and pepper to taste
DIRECTIONS
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
• Cook asparagus on the preheated grill, turning often until lightly charred and forktender about 3 to 5 minutes.
Tip: You’ ll know the asparagus spears are done when they are lightly charred and tender when pierced with a fork.
Recipes courtesy www. allrecipes. com
SUMMER GRILLED PORK CHOPS
Prep Time: 10 mins • Cook Time: 20 mins • Additional Time: 2 hrs Total Time: 2 hrs 30 mins • Servings: 4
INGREDIENTS
• 1 1 / 2 cups lemon juice
• 1 1 / 2 cups honey
• 2 tablespoons Worcestershire sauce
• 1 clove garlic, minced
• 1 / 4 teaspoon dried basil
• 4 center-cut pork chops, 1 / 2-inch thick
• salt and ground black pepper to taste
DIRECTIONS
• Mix lemon juice, honey, Worcestershire sauce, garlic, and basil together in a bowl. Pour 1 / 2 of the marinade into a resealable plastic bag; place pork chops in the bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours
( overnight is best). Refrigerate the remaining marinade for basting.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chops from the bag and discard the used marinade. Sprinkle chops with salt and black pepper.
• Grill chops on the preheated grill until browned and no longer pink inside, 20 to 25 minutes. Baste frequently with reserved marinade, being sure to let the mixture cook onto the chops. An instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F( 63 degrees C).
OZARK LIVING • AUGUST 2025 • 19