Citrus adds just the right zest to summer...
Minty Citrus Summer Tea Punch 
3 family size tea bags (regular or decaf)
1 cup sugar
4 or 5 generous sprigs fresh mint
8 oz. frozen lemonade concentrate
8 oz. frozen orange juice concentrate
In a kettle or boiler put tea bags, sugar, and mint in approximately 1 1/2 quarts of water and bring to boil. Turn off heat and let steep 4-5 minutes. In gallon sized container put frozen lemonade and orange juice. Pour tea and mint mixture through strainer into gallon container with juices. Continue adding water in gallon container until full. Shake well and refrigerate.
This is wonderful and keeps well for quite a while in the refrigerator. It even improves with time. Serve it with dinner or garnished with a sprig of mint and a twist of lemon for a wonderful summer luncheon with friends.
 Citrus Avocado Summer Salad
1 ripe avocado, sliced
fresh salad greens
1/2 cup mandarin orange slices
1 Granny Smith apple, julienned
toasted almond slices
Dressing: 1/3 cup freshly squeezed lemon juice, 1/2 cup extra virgin olive oil, 1/2 tsp salt, 1/4 tsp pepper, dash of lemon zest. Whisk briskly until blended.
Place salad greens on plate and arrange avocado slices and mandarin oranges on top. Sprinkle with apple and almond slices. Drizzle with dressing.
Citrus Chicken Kabobs
 3 chicken breasts, cut into 2 inch pieces
1 bell pepper, cut into 1-2 inch pieces
1 onion cut into eighths
2 tomatoes, halved lengthwise then quartered
sliced summer squash & zucchini
fresh mushrooms
Marinade: combine 1/2 cup freshly squeezed lime or lemon juice with 1/2 cup  extra virgin olive oil. Add 2 Tbsp fresh oregano, 1 tsp fresh thyme, 2 tsp fresh parsley (all minced). Add 1 tsp salt and 1/2 tsp pepper and whisk all together wel until all flavors are blendedl.
Assemble kabobs onto skewers by alternating chicken, pepper, onion, tomato, squash, mushroom... and so on. Place on platter and pour marinade over. Refrigerate 1-2 hours before grilling. Grill over medium heat until chicken is done in the middle.
Zesty Key Lime Pie
 9" graham cracker pie crust
14 oz. can Eagle Brand sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key West Lime Juice
Blend Eagle Brand, egg yolks, and key lime juice until smooth. Pour into graham cracker crust and bake at 350 degrees for 15 minutes. Let stand for 10 minutes to set and cool.
Topping: Mix together 1 cup sour cream, 1/3 cup sugar, and 1/8 tsp. salt. Blend until sugar and salt dissolve.
After pie is set, spread topping over top and bake at 425 degrees for 5 minutes to set.
Garnish with sliced limes, curled lime rind, piped whipped topping, or fresh mint sprigs. Refrigerate for at least 2-3 hours before serving.
This is a wonderfully tart pie, but the topping is really what makes it stand out from other key lime pie recipes. Enjoy!
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