Amy Flanigan

This Strawberry Banana Orange Julius is cold, creamy, frothy, and exactly what I want in my glass once summer hits. It’s blended with two different milks, vanilla, strawberry juice concentrate, banana, and ice for a sweet strawberry-banana drink that tastes like a retro mall smoothie, but without any egg whites, powder mix, or trip to Dairy Queen.

In a small bowl, combine all the ingredients for the dipping sauce until incorporated and smooth. Cover and transfer to the fridge until ready to use. Heat a deep fryer or a few inches of oil in a high-sided pan to 350°F. Prepare a dredging station: 1st bowl the flour and seasonings. 2nd bowl, whisk together the eggs and milk. Dip the onions into the egg mixture, ensuring they are fully coated. Let excess liquid drip off, then transfer them to the seasoned flour and toss to coat. Shake off any excess.

Wash and dry your green beans, then trim off the ends. Warm a large cast-iron skillet, wok, or sauté pan over high heat for 2 minutes until hot but not smoking. Add in the sesame oil and once it’s shimmering, add the green beans. Spread them to a single layer as best you can, reduce heat to medium-high and cook 2-3 minutes until lightly charred. Transfer to a plate. To the same skillet warm the avocado oil, then stir in the ginger, salt, white pepper, and red pepper flakes.