1. Fill a cocktail shaker with ice. Add the lime juice, triple sec and tequila. Shake and strain into an ice-filled glass. Garnish with the citrus wheels and serve.

1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

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Stir the tomato juice, lemon juice, horseradish, Worcestershire and hot pepper sauce in a pitcher. Place the ice into 3 glasses and add the tomato juice mixture. Garnish with the celery.

1. Whisk olive oil with red wine vinegar and honey; season with salt and pepper. Add kumquats and chopped radicchio, endives and watercress. Toss well and serve.

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Want to learn how to make the recipe? Follow the instructions in our slideshow above. This is a collaboration between JELL-O and the Kitchen Daily Curator Network. Compensation was provided by Kraft ...