HOW TO ENJOY YOUR PORCH THIS SPRING

What could possibly make your time relaxing on your screened-in porch more enjoyable? Food and Drinks! Below we have compiled a list of spring recipes to enjoy while sitting on your SCREENEZE® porch.

Cherry Blossom | Hilton Garden Inn

INGREDIENTS:
- 1.25 oz 1800 Silver Tequila
- 1 oz lime juice
- 1 oz grapefruit juice
- .25 oz grenadine
- Grapefruit slice or maraschino cherry for garnish
- Salt as needed

Raspberry Lemon & Lime Ginger Beer Cocktail | Town and Country Magazine

INGREDIENTS:
- .75 oz raspberry puree
- 1.5 oz of Brooklyn Crafted Ginger Beer, Lemon and Lime
- Splash of limoncello
- 4 oz champagne
- Squeeze of lime juice
- Fresh raspberries

Springtime Spritz | Cosmopolitan

INGREDIENTS:
- 1 oz. Coconut Rum
- 1 oz. pineapple juice
- ¾ oz. lemon juice
- ¾ oz. Aperol
- ¼ oz. simple syrup in a shaker with ice
- Pineapple chunks for garnish

Berry Spritzer Mocktail

INGREDIENTS:
- A handful of organic berries
- Fresh, organic mint leaves (no more than two sprigs)
- Juice of 1 organic lime
- 2 tablespoons of agave, honey, or other sweetener (optional)
- Club soda
- Ice

Air Fryer Fried Pickles

INGREDIENTS:
- 2 c. dill pickle slices
- 1 egg, whisked with 1 tbsp. water
- 1/2 c. bread crumbs
- 1/4 c. freshly grated Parmesan
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- Ranch, for dipping

DIRECTIONS:
Using paper towels, pat pickle chips dry. In a medium bowl, stir together bread crumbs, Parmesan, oregano, and garlic powder.
Dredge pickle chips first in egg and then in the bread crumb mixture. Working in batches, place in a single layer in an air fryer basket. Cook at 400° for 10 minutes.
Serve warm with ranch.

Greek Feta Dip

INGREDIENTS:
- 12 oz. feta
- 1 c. Greek yogurt
- 1 oz. (8-oz.) block cream cheese, softened
- 1/4 c. extra-virgin olive oil, plus more for drizzling
- Juice and zest of 1 lemon
- Kosher salt
- Pinch crushed red pepper flakes
- 2 tbsp. freshly chopped dill, plus more for garnish
- 1/2 c. chopped cucumber
- 1/2 c. halved cherry tomatoes
- Pita chips, for serving

DIRECTIONS:
In a large bowl using a hand mixer, beat feta cheese, Greek yogurt, cream cheese, oil, and lemon juice and zest until fluffy and combined. Season with salt and red pepper flakes and stir in dill.
Transfer dip to a serving bowl and top with cucumber, tomatoes, dill, and a drizzle of oil. Serve with pita chips.

Chicken Avocado Roll-Ups

INGREDIENTS:
- 2 avocados, cubed
- Juice of 1 lime
- 2 c. Shredded chicken
- 1 bell peppers, seeds and cores removed, chopped
- 1/2 small red onion, chopped
- 1/2 c. Shredded Monterey Jack
- 1/2 c. shredded Cheddar
- 2 tbsp. sour cream
- 2 tbsp. finely chopped chives
- 4 large flour tortillas

DIRECTIONS:
In a medium bowl, combine avocado and lime juice and mash until only small chunks of avocado remain. Add chicken, bell pepper, red onion, Monterey Jack, cheddar, sour cream and chives and stir until evenly combined. Spread a thin layer of the chicken avocado mixture onto a large tortilla, leaving a small border around the edges. Roll the tortilla up tightly, then cut off the edges and slice into 1” rolls. Repeat with remaining ingredients. Serve cold or at room temperature.

Fruit Tart | Delish

INGREDIENTS:
FOR THE CRUST
- 1 1/3 c. all-purpose flour
- 1/4 c. granulated sugar
- 1/2 tsp. kosher salt
- 10 tbsp. butter, melted
- 1/2 tsp. almond extract

FOR THE FILLING
- 1/2 c. heavy cream
- 1 (8-oz.) container mascarpone cheese
- 4 oz. cream cheese, softened
- 1/2 c. powdered sugar
- Juice of 1/2 lemon
- 1/2 tsp. almond extract

FOR THE TOPPING
- 1 c. halved strawberries
- 1 c. blackberries
- 1 c. raspberries
- 2 mandarins
- 1/3 c. blueberries
- 1/4 c. apricot preserves

DIRECTIONS:
Make crust: Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and almond extract and stir until dough forms. Press mixture into a 10" tart pan with a removable bottom, pressing dough all the way up the sides and until the dough is smooth.
Prick all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely.
Make filling: In a medium bowl using a hand mixer beat heavy cream until stiff peaks form. In a large bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, lemon juice, and almond extract and beat until no lumps remain. Fold in whipped cream.
Spread filling over cooled crust and arrange fresh fruit on top.
In a small microwave-safe bowl, heat together preserves and 2 teaspoons of water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.