Straying away from the more serious topics we’ve covered lately, we though we’d bring you something fun and tasty to spice up your summer: our favorite fresh, summer inspired recipes.
Whether you’re looking for a quick snack, a flavorful main dish, or a delicious dessert, these five dishes are sure to be a treat for you and your friends and family – that is, if you even want to share!
- 20 grape or cherry tomatoes, halved
- 20 fresh basil leaves
- 20 small balls of fresh mozzarella
- ½ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 20 toothpicks
- salt and pepper to taste
Using a toothpick, start by spearing half of a tomato, followed by a leaf of basil, a mozzarella ball, and finish with another half of tomato. Repeat until you’ve used the rest of the ingredients.
Arrange on a dish and sprinkle with salt and pepper. Mix the vinegar and oil in a small bowl for dipping and serve as a sauce.
- ⅔ cup fresh orange juice
- ⅓ cup fresh lemon juice
- ⅓ cup packed brown sugar
- ½ tsp grated orange zest
- ½ tsp grated lemon zest
- 1 tsp vanilla extract
- 2 cups cubed fresh pineapple
- 2 cups strawberries, hulled and sliced
- 3 kiwis, peeled and sliced
- 3 bananas, sliced
- 2 oranges, peeled and sectioned
- 1 cup seedless grapes
- 2 cups blueberries
In a saucepan over medium-high heat, bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil. Reduce heat to medium low and simmer until slightly thickened (about 5 minutes). Remove from heat and add vanilla extract. Stir and set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi, bananas, oranges, grapes, then blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3-4 hours. Serve and enjoy. (You can also mix the fruit together in a large bowl and stir in the sauce!)
- 1 ½ lbs skinless, boneless chicken breast, cubed
- ⅛ cup red wine vinegar
- ½ lime, juiced
- 1 tsp white sugar
- ½ tsp salt
- ½ tsp ground black pepper
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 10 6-inch flour tortillas
- 1 tomato, diced
- ¼ cup shredded lettuce
- ¼ cup Monterey Jack cheese
- ¼ cup salsa
In a saucepan over medium high heat, sauté chicken for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano. Simmer for an additional 10 minutes.
Place a tortilla in an iron skillet heated over medium heat. Warm the tortilla and then turn over to warm the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas. Top with tomato, lettuce, cheese, and salsa.
- ¼ cup brown sugar, packed
- 4 tsp chipotle chile powder
- 4 tsp smoked paprika
- 1 ½ tsp salt
- ¼ cup pure maple syrup
- 2 tbsp 2 tsp Dijon mustard
- ¼ tsp cayenne pepper
- 2 pounds thick-cut bacon
- 2 heads of red romaine, separated into leaves
- 4 large tomatoes, sliced ¼ inch thick
- 16 ½ inch slices pain de mie, toasted
- mayonnaise, sriracha mayonnaise, and/or lemon-herb mayonnaise
- sea salt and freshly ground pepper
Preheat oven to 400° F. Whisk brown sugar, chile powder, paprika, and 1 tsp salt in a small bowl as a sugar rub. Whisk maple syrup, mustard, cayenne, and ½ tsp salt in another small bowl as a maple-mustard glaze. Bake bacon on foil-lined baking sheets until brown and crisp (35-50 minutes depending on thickness). To flavor bacon: on 1 lb bacon, sprinkle desired amount of sugar rub. On the other 1 lb bacon, brush with maple-mustard glaze. Do this about 5 minutes before bacon is finished cooking.
Arrange bacon on a platter. Serve with lettuce, tomatoes, toast, mayonnaises, sea salt, and pepper for building sandwiches.
- ¾ cup white sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- ½ tsp ground cinnamon
- 4 cups fresh blueberries
- 1 recipe pastry for a 9 inch double crust pie
- 1 tbsp butter
Preheat oven to 375° F. Mix sugar, cornstarch, salt, and cinnamon; sprinkle mixture over blueberries. Line a pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into ½ – ¾ inch wide strips and make a lattice top. Crimp and flute edges. Bake pie on lower oven shelf for 50 minutes or until crust is golden brown.