GOODLIFE RECIPES

Pimento cheese is an extremely versatile ingredient, so I encourage you to keep a batch on hand at all times. If you want to be a boss, make your own roasted red peppers by charring them over an open fl ame and dicing them into small pieces. If not, a store-bought brand like Roland’s pimentos work just fi ne. I Green tea is a one of those

suggest mixing this recipe with your hands, because massaging the pimento cheese is a crucial step in achieving the right consistency. Duke’s brand if you can.

• 1 pound sharp cheddar cheese, grated •1 cup mayonnaise • 1 / 2 cup small diced fi re roasted red peppers (pimentos), drained •2 teaspoons Sriracha •2 teaspoons minced onion • 1 / 2 teaspoon kosher salt • 1 teaspoon freshly ground black pepper

If you do not have time to make your own mayonnaise, substitute buzz words; you are beginning to see it more and more on menus. Th e taste can be slightly bitter, which is counteracted here by fresh strawberries and raw sugar. We use strawberries in the peak season, but you could also substitute cherries or blackberries.

• 1 1 / 2 cups halved strawberries • 1 / 4 cup turbinado sugar • 2 green tea bags • 16 ounces hot water • 1 to 2 ounces milk of choice, such as whole, almond, or coconut

Using a big wooden spoon, muddle fruit and sugar together by mashing it in a small mixing bowl. In a measuring cup with a spout, combine tea bags and hot water. Let water infuse for 5 minutes; then remove tea bags, pour into strawberry mixture, and chill completely. Fill a 16-ounce Mason jar with ice to the top. Ladle in about 1 cup of infused tea and top with milk.

Place all ingredients in a medium-size mixing bowl. Combine, using your hands, massaging the ingredients until thoroughly combined. Taste for seasoning and adjust if needed. Transfer pimento cheese to an airtight container and store in the refrigerator for up to 1 week.

Who says you have to stick to just regular pimento cheese? Th ere are many diff erent ways to jazz it up. Give one of these options a try!

Using the same amounts, swap out the pimentos with roasted poblanos, and use Chihuahua Mexican cheese in place of the cheddar.

Th ere is a small period of time in the spring when ramps (wild leeks) are in season. ramps have a delicious, garlicky fl avor that pairs nicely with the sharp cheddar. Using the same amount, swap out pimentos with the ramps. Th is is a twist on the classic Italian dish Cacio e Pepe. Substitute freshly grated Parmesan cheese for the cheddar cheese, remove the salt and Sriracha, and double the amount of black pepper.