Blueberry-Limoncello Cooler

Recipe courtesy of Giada De Laurentiis, Food Network

Prep Time: 2 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 (750-ml) bottle limoncello liqueur, chilled
* 1 cup sparkling water, chilled
* 1 cup fresh or frozen blueberries (see Cook's Note)
* 5 fresh mint sprigs, lightly crushed, plus extra for garnish
* Crushed ice

Directions

In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs.

Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice in each glass.

Garnish with mint sprigs and serve.

Cook's Note

If using frozen blueberries, add them to the pitcher just before serving.

Apple and Mint Punch

Recipe courtesy of Giada De Laurentiis, Food Network

Cook Time: 3 min
Level: Easy
Yield: 5 1/2 cups

Ingredients

* 2 cups water
* 4 green tea bags
* 1 1/2 cups (100 percent) apple juice (recommended: Martinelli's)
* 1 cup Mint Simple Syrup, recipe follows
* 1/4 cup fresh lemon juice (from 1 large lemon)
* 1 cup sparkling water, chilled
* Ice

Directions

Garnish: fresh mint sprigs, optional

In a small saucepan, bring the water to a boil over medium-high heat. Turn off the heat, add the tea bags and let steep for 6 minutes. Remove the tea bags and cool the tea to room temperature, about 45 minutes. Pour the cooled tea into a large pitcher. Add the apple juice, Mint Simple Syrup and lemon juice. Refrigerate until ready to serve.

To serve, add the sparkling water and pour the punch into ice-filled glasses. Garnish with fresh mint sprigs, if desired.

Mint Simple Syrup

* 1 cup water
* 1/2 cup sugar
* 1 packed cup fresh mint leaves

Add the water and sugar to a small saucepan, and bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Remove the pan from the heat and add the mint leaves. Allow the syrup to cool, about 20 minutes. Strain before using.

Penne with Butternut Squash and Goat Cheese

Recipe courtesy of Giada De Laurentiis, Food Network

Cook Time: 1 hr 0 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* Vegetable oil cooking spray
* 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
* 1 onion, diced into 1/2-inch pieces
* Olive oil, for drizzling
* Kosher salt and freshly ground black pepper
* 1 pound penne pasta
* 1 cup (8 ounces) goat cheese, crumbled
* 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
* 1 packed cup chopped fresh basil leaves
* 1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Cook's Note

To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.