As the weather’s growing warmer and we’re gearing up for bikini season, we’ve been scouring the internet for new and different ways to spice up the salads that keep us looking and feeling our best – and there’s no better way to add a twist to your salad than the addition of sweet seasonal fruit!

A few recipes we’re dying to try pictured above, clockwise from top left:

Arugula Salmon Blueberry Salad via Reimann Family Farm CSA

Watermelon, Heirloom Tomato, & Feta Salad via Coastal Living

Strawberry Salad with Honey Balsamic Viniagrette via A Couple Cooks

 Avocado & Mango Salad with Passion Fruit Viniagrette via Bon Appetit

xx, L*SPACE

The perfect health-conscious happy hour sip, via nutritionist Linda Wagner’s blog.

• 1-2 bottles of crisp white wine, I used 1 bottle Sauvignon Blanc and 1 bottle of sparkling Vino Verde
• 2 ripe local peaches, sliced
• 1 pint raspberries
• 2 kiwis
• several sprigs of mint
• NuNaturals Alcohol Free Stevia

Simply add the sliced fruit and mint to the wine and add several squirts of NuNaturals Alcohol Free Stevia until desired sweetness is reached. Let sit for at least an hour in the fridge to let the flavors infuse. In the summertime it’s also nice to freeze half of the fruit and add right before serving so they act as ice cubes in the Sangria.

xx, L*SPACE

A bona-fide L*SPACE office obsession, Monica’s sugar cookies (her grandmother’s recipe, natch) are so delicious and highly sought-after that when she brings them in, she places one on each of our desks to make sure that everybody gets one – because just setting down the plate would ensure a free-for-all not dissimilar to the stampede when the doors open at Wal-Mart on Black Friday. Enjoy her world-famous recipe, and let us know if you try it out yourselves! 

Cookies

1 cup butter (softened)

3/4 cup powdered sugar

3/4 cup granulated sugar

1 egg

1 tsp. vanilla

1 tsp. baking soda

2 1/2 cups all-purpose flour

Thoroughly mis the butter, sugars, egg, and vanilla extract. Blend in flour and baking soda. Cover and refridgerate for 2-3 hours.

Heat oven to 375°. Divide dough in half. Roll each half 3/16″ thick on lightly floured cloth-covered board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7-8 minutes or until light brown at the edges. Makes about 5 dozen cookies.

Frosting

1 cup butter (softened)

1 1/2 cups powdered sugar

1 tsp. vanilla

2 tbsp. milk or half & half

Melt butter and let cool for a few minutes. Add in vanilla and stir in powdered sugar. Add a little milk at a time to make a creamy consistency. Add more powdered sugar if needed. We recommend using food coloring to ice the cookies in your favorite L*SPACE bikini shades…obviously.

xx, L*SPACE

Girl, we know you’ve worked hard all week – kick off those shoes and allow us to make you a glass of Sage Sangria. The honey and sage in this recipe help it skew more autumnal  than your typical summer sangria – perfect for a late October evening!

Ingredients: 

1/3 cup honey

1/3 cup boiling water

15 sage leaves, plus more for garnish

One 750-milliliter bottle rosé

Ice

Lemon twists, for garnish

Directions: 

In a small, heatproof bowl, stir the honey into the boiling water until dissolved. Add the 15 sage leaves and muddle them with a wooden spoon. Let the syrup cool slightly, then strain it into a pitcher, pressing hard on the sage leaves. Pour in the rosé and stir well. Serve the sangria in wineglasses over ice, garnishing each glass with a lemon twist and sage leaf. Serves 6. Cheers!

xoxo L*Space