Orange Banana Smoothie Ina Garten Food

ORANGE BANANA SMOOTHIE (INA GARTEN)

Steps:

• Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth.
• Refrigerate until cold.

TROPICAL SMOOTHIE

Steps:

• In a blender, combine the mango, papaya, banana, orange juice, milk, yogurt, honey, and ice. Blend until smooth.

ORANGE BANANA SMOOTHIE

Steps:

• Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold.

BANANA RASPBERRY SMOOTHIES

Steps:

• Combine the raspberries, banana, orange juice, milk, yogurt, honey and ice in a blender and process until smooth and serve.

SUNRISE SMOOTHIE

Steps:

• Place the strawberries, watermelon, peach, sorbet, and orange juice in a blender and puree until smooth and creamy. Add more orange juice if you'd like it a little less thick. Serve immediately in tall glasses with straws.

TZATZIKI (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
• Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

BANANA ORANGE SMOOTHIE

Steps:

• Mix 1 cup orange juice, 1 banana, and 1 tablespoon honey in a blender on medium speed.
• Serve chilled.

CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)

Steps:

• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
• Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
• Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

TROPICAL SMOOTHIE (BAREFOOT CONTESSA) INA GARTEN

Steps:

• In a blender, combine the mango, papaya, banana, orange juice, milk, yogurt, honey, and ice.
• Blend until smooth.

ORANGE BANANA SMOOTHIE

Steps:

• In a blender, combine milk, oranges, banana, sugar, salt and yogurt. Blend for about 1 minute. Insert ice cubes, and blend until smooth. Pour into glasses and serve.