Disclosure: Compensation was provided by Pure Leaf via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Pure Leaf.

My friend Andy and his family always throw the best little backyard barbecue parties in the spring and summer, but I haven't been to one in a long time. I think the last time I was able to attend was on Memorial Day several years back, but I still remember Andy's mom's amazing bourbon slush, which is delicious, easy to make, and very simply dressed up or down (Solo cup? That works. Martini glass? Also fine.)

Now my family makes it every year when the weather gets warmer--you just throw everything into a big pitcher or even a plastic container, pop it in the freezer overnight, and just like that, you're ready to throw a party.

Ingredients:

• 4 cups of Pure Leaf Iced Tea (I used sweetened)
• 24 ounces frozen lemonade concentrate
• 12 ounces frozen orange juice concentrate
• 3 cups bourbon whiskey
• Orange and/or lime wedges for garnish

Instructions: 

1. In a large pitcher or another container, combine iced tea, lemonade and orange juice concentrate, and whiskey. Stir until the juice concentrates are melted and well incorporated.
2. Place the mixture in the freezer overnight (at least 10 hours). The whiskey will prevent the entire thing from freezing, which is what creates the "slush!"
3. To serve, scoop into glasses and garnish with a wedge of lime or orange (or both!). 

Pure Leaf is a premium iced tea brewed from real tea leaves picked at their freshest. For recipes, tea tips, and daily inspiration, visit PureLeaf.com.

I don't know about you, but when it's hot outside, I usually don't feel like spending any more time than I have to in the kitchen, which makes a big, easy salad the perfect lunch or dinner. The other day I made a really delicious and bright salad with grilled shrimp and fresh fruit that is just perfect for summer, and I'm sharing it today over on the La Crema blog! 

But before you head over there for salad (and candied walnuts!), I thought I'd leave you with a really easy and delicious balsamic vinaigrette recipe. I like to make a big jar of it so I'm always ready to dress a salad, but it's quick enough to whip up anytime you need it

Balsamic Vinaigrette

Ingredients:

• 1 tablespoon Dijon mustard
• 1/2 teaspoon crushed garlic
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• salt and pepper, to taste

Instructions:

1. Combine Dijon, garlic, and balsamic vinegar.
2. Stream in the olive oil while continuously stirring.
3. Store in a container with a spill-proof lid so you can give it a quick shake before serving.

This post is brought to you in partnership with La Crema Winery. Visit their blog for my summer salad recipe today! And thanks as always for your support as I work with sponsors.

Photos by Sarah Gatrell for Freckled Italian.

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I'm a big fan of tuna salad, but I pretty much always do the same thing with it: mayo, salt, pepper, maybe some relish or a chopped up pickle, and then I eat it on a salad of field greens or with som sweet potato chips. It's delicious every time, but it can get a little boring. So when I was asked to create a recipe with Bumble Bee's Spicy Thai Chili-seasoned tuna, I jumped at the opportunity. Here's what I came up with:

Ingredients:

• 3-6 ounces of Bumble Bee Sensations® Seasoned Tuna Medley, Spicy Thai Chili
• 1-2 large pieces of iceberg lettuce (big enough to use in place of a tortilla wrap)
• Half of an avocado, sliced
• One small carrot, julienned
• One small cucumber, cut into matchstick pieces
• Sesame seeds, lime wedges, and cilantro; for garnish

Instructions:

1. Gather and chop all your toppings: the avocado, carrot, and cucumber.
2. Wash lettuce and place on a plate. I like to use a piece that kind of resembles a little bowl. 
3. Open the tuna and spoon it onto the lettuce.
4. Place carrots, avocado, and cucumber on the tuna. Sprinkle with sesame seeds if desired.
5. Wrap up the lettuce and cut it in half. You can use a toothpick to hold the wraps together if you'd like.
6. Sprinkle with cilantro and a few more sesame seeds and serve with a wedge of lime. Enjoy!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.