After seeing a recipe onRecipezaar for Green Tea with Rose Water, I was compelled to make my own version. This iced tea combines rose water (pink) and lime (green) with green tea to make a fresh iced drink with an interesting twist. Rose water is typically used in Middle Eastern-style cooking, so whip up this drink, take a sip, and image yourself in an exotic cafe far, far away.

2 green teabags
1 cup water
1/2 tsp rose water
1 tsp honey
1 tsp fresh lime juice
lime slices, for garnish

Bring water to a boil and add teabags. Steep 3 minutes and remove. Stir in rose water, honey, and lime juice.

Fill a large glass with ice. Pour tea over ice and add lime slices. Pop in a sprig of mint, if desired. Sip slowly and enjoy!

Want to try something new? Check out this recipe using Chinese Five Spice, a combination of star anise, cloves, cinnamon, fennel, and pepper. The combination used in this spice encompasses the five basic flavors of Chinese cooking: sweet, sour, bitter, savory, and salty. Add to that some ginger, garlic, and sesame seed, and you have my latest chicken dish. Enjoy!

4 boneless, skinless chicken breasts
1/2 tsp Chinese Five Spice
1/2 tsp ground ginger
1 tsp minced garlic
1 tsp sesame seed oil
2 tbsp soy sauce
salt and pepper
1 tsp toasted sesame seeds

Preheat broiler

Season chicken lightly with salt and pepper. Combine remaining ingredients except sesame seeds in a small bowl. Place chicken in a large bowl or pan and pour five spice sauce on top. Toss and let sit 15-20 minutes.

Coat broiler pan with cooking spray. Arrange chicken breasts in a single layer and cook 20-25 minutes or until thoroughly cooked and no longer pink. Sprinkle chicken with sesame seeds after removing from broiler.

Here’s another version of the Zucchini & Macaroni Salad, with yellow squash and onions added. This is a larger dish, meant for potluck-type events. The pasta I used is called Gemelli, but any kind of twisty, short pasta would work (try something fun!).

1 (16 oz) box of pasta
3 medium zucchini, quartered length-wise and thinly sliced
2 medium yellow squash, quartered length-wise and thinly sliced 
1 onion, halved and thinly sliced
4 cloves of garlic, sliced or minced
2 tbsp and 2 tsp olive oil
1 1/2 tsp white wine vinegar
1/2 cup chopped basil
1/4 tsp black pepper

Bring a pot of salted water to a boil. Cook pasta per package directions until al dente. Drain and spread on a rimmed baking sheet to cool. Drizzle with 2 tsp of olive oil (or as needed to prevent pasta from sticking).

Over medium-high heat, saute garlic and onions in 2 tbsp olive oil to 2-3 minutes. Add zucchini and yellow squash and toss, sauteing 6-8 minutes or until vegetables are crisp-tender. Remove from heat.

Combine pasta, squash mixture, and basil in a large serving dish. Toss well with vinegar and pepper. Serve at room temperature.

Another rub recipe from Everyday Food: Great Food Fast, though this one is a wet rub. Unlike dry rubs, this must be stored in the refrigerator and can last up to one week. This zesty rub works well with leaner foods like turkey, chicken breasts, and flaky white fish (think halibut, cod, or snapper).

1 tbsp dried tarragon
1 tbsp grated lemon zest
4 dried bay leaves, crumbled
3 garlic cloves, minced
1 1/2 tsp coarse salt
3/4 tsp ground pepper
3 tsp olive oil

Mix all ingredients together in a small bowl. Use fingers to rub the mixture on the meat.

What to add a little zest to your chicken? Try this recipe using the Lemon-Herb Rub. Tarragon is one of the basic herbs used in French cooking (think Julia Child).

4 boneless, skinless chicken breasts
3-4 tsp Lemon-Herb Rub
juice from 1/2 small lemon
pinch dried lavender, crushed (optional)

Preheat broiler.

Spray a broiler pan with cooking spray. Use Lemon-Herb Rub on both sides of chicken breasts and arrange on broiler pan. Drizzle with lemon juice and sprinkle with crushed lavender, if using.

Broil for 20-25 minutes, depending on thickness of the meat, or until chicken thoroughly cooked and no longer pink.

Serve with a side of red-skinned potatoes, steamed or mashed.