Delicious Summer Cocktails

For the Salad 1 bag Success Boil-in-Bag Tri-Color Quinoa 1 (15 oz) can chickpeas, drained and rinsed 1 cup cucumber, diced 1 cup cherry tomatoes, quartered ½ cup roasted red peppers, diced ½ cup olives, chopped ½ cup red onion, finely diced Feta cheese, to taste Salt and black pepper, to taste Lemon-Herb Tahini Dressing ½ cup tahini ⅓ cup fresh lemon juice ½ cup water, plus more as needed 1 tbsp olive oil ½ tbsp honey 1 tbsp chopped chives 1 tbsp chopped parsley 1 tbsp choppe

Shrimp 1 lb colossal shrimp, peeled, deveined, and butterflied 3 tbsp avocado oil ¾ tsp smoked paprika ¾ tsp garlic powder ¾ tsp onion powder ½ tsp black pepper ½ tsp kosher salt ½ tsp Better Than Bouillon Roasted Garlic Base Cowboy Butter 1 stick + 2 tbsp unsalted butter ¾ tsp Better Than Bouillon Roasted Garlic Base 1 tbsp Dijon mustard 4–5 garlic cloves, minced ⅛ cup shallots, finely chopped 1 tbsp fresh parsley, finely chopped 1–2 tbsp fresh chives, chopped, plus more for

What you’ll need: 2 bone-in ribeye steaks, about 3 pounds total 3 cups pineapple juice ¾ cup soy sauce 6 tablespoons light brown sugar 6 tablespoons granulated sugar 6 tablespoons apple cider vinegar 1 tablespoon toasted sesame oil 1 medium shallot, finely minced 5 garlic cloves, lightly crushed or roughly chopped 1½-inch piece fresh ginger, finely grated 1½ teaspoons freshly cracked black pepper ½ tablespoon cold unsalted butter Chopped chives, for serving The Federalist Cab