My favorite time of year!
Appetizers:
Prosciutto Wrapped Cantaloupe
i had this combo for the first time over in Italy, and it is so so good. super easy to make and the perfect snack for summer.
🍈 slice cantelope in half, remove seeds, slice into slices, cut off skin with small paring knife.
🍈 wrap in prosciutto – I cut my prosciutto slices into thirds lengthwise, and wrapped around each slice.
🍈 drizzle with a good quality olive oil, and sprinkle with flakey sea salt like Maldon.
Can be refrigerated for a few hours beforehand.
Balsamic Roasted Strawberry Whipped Feta
Ingredients for 4:
6 oz sheep’s milk feta
1/4 cup grass fed Greek yogurt, I love stony field. Start with a smaller amount of yogurt first, it adds more liquidity to the whipped feta and you can’t remove it once it’s added! Can always add more if it’s seeming too thick.
1/4 cup grass fed cottage cheese, I love good culture or Nancy’s
Salt & pepper
Optional: Basil
Pita cut into triangles for dipping
4 oz strawberries, sliced
1ish tbsp balsamic vinegar
1ish tbsp honey + 1 tsp
Directions;
1. Heat oven to 450. Add strawberries to a parchment paper lined baking sheet. Drizzle with balsamic and 1 tbsp honey. Toss. Roast for about 30 mins, stirring halfway.
2. In a blender, mix feta, Greek yogurt, 1 tsp honey, salt, pepper, cottage cheese. Refrigerate for 30 mins while strawberries cook.
3. Cut pitas into triangles. Spoon whipped feta into shallow bowl or platter. Top with strawberries & basil, serve with pita.
Fried Green Tomatoes
this baked version of fried tomatoes was SO CRISPY and delicious.
Ingredients:
- 3-4 heirloom tomatoes, sliced about 1/4” inch thick
- 1 cup almond flour
- 1/2 cup grass fed milk or buttermilk
- 1 cup Panko breadcrumbs
- 1 tbsp salt
- 1 tbsp pepper
- 2 tbsp Cajun seasoning
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 3-4 tbsp olive oil
- 1/4 cup ranch dressing (for dipping – I love @primalkitchenfoods)
Directions:
- Preheat oven to 450.
- In 3 shallow bowls, add almond flour in one, milk in the second bowl, and Panko in the third bowl.
- Season each bowl with seasonings.
- Line baking sheet with parchment paper or foil, coat with olive oil.
- Dip each tomato slice in flour, then milk, then Panko and dust off excess.
- Add to baking sheet and flip over to rub slice in the olive oil on the pan, so it gets on both sides.
- Bake 25-35 mins until golden brown.
- Serve with ranch.
Peaches & Burrata
4 oz burrata, torn
1-2 peaches, cut into slices
Drizzle of balsamic glaze & olive oil
Flakey salt like Maldon Salt and fresh cracked pepper
Peaches & Mozzarella Skewers
☀️ What you need for 30 skewers:
– 3 peaches
– 30 mozzarella pearls (just one pack at the store should have enough)
– drizzle of balsamic glaze
– drizzle of olive oil
– flakey salt like Maldon
– optional: some sliced basil
– toothpicks
🌊 Directions:
1. Cut peaches into slices. I cut each peach in half, and did 6 slices per half. With 3 peaches this should give you at least 30 slices. Pick squishier peaches for a sweeter flavor.
2. Add peach slice & mozz pearl to each toothpick. Lay on plate or platter.
3. Drizzle with balsamic glaze and olive oil. Sprinkle with salt and optional basil.
Cream Cheese Board
Spreading cream cheese or even Brie on a board, topped with figs, candied walnuts, blackberries, rosemary, hot honey and Maldon salt.
Hot Honey Peach Baked Brie
Ingredients:
– 1 small peach diced, or 4-5 slices of frozen organic peaches, diced
– 1 wheel of Brie
– 1 puff pastry sheet
– dash of clove
– drizzle of hot honey
– salt & pepper
– cinnamon
– coconut sugar or brown sugar
Directions:
1. Preheat oven to 450.
2. In round baking dish, lay out thawed puff pastry sheet (can zap in the microwave for 30 seconds, flipping over half way). Add Brie to center, top with peaches, salt & pepper, hot honey & clove. Wrap up the puff pastry sheet – I pinch at the top with a little bit of water on my fingers to seal the edges closed.
3. Sprinkle with cinnamon and sugar.
4. Bake for 25ish mins until golden brown.
5. Serve alone or with crackers.
Buffalo Chicken Dip
So easy and always a crowd pleaser!
Ingredients:
- 2 cups shredded chicken, I bought store bought rotisserie shredded chicken to make it easy!
- 1 8 oz block of cream cheese (Greek cream cheese if you can find it – higher in protein!), softened (dairy free option – kite hill almond based cream cheese!)
- 1/2 cup plain non-fat greek yogurt (I love stonyfield grass fed – dairy free option – i love forager or kite hill)
- 1/2 cup low fat shredded organic mozzarella (dairy free option – good planet olive oil mozzarella would be my preference, if its a cows milk sensitivity specifically – i also like LaClare goats milk mozzarella for a better taste)
- 3/4 cup organic shredded sharp cheddar cheese (love raw farm raw cheddar here, or dairy free option- I like the whole foods 365 brand)
- 1/2 cup franks buffalo sauce
- Optional: 2 tbsp diced green onion
- Crackers or chips for dipping – I love the crunchmaster gluten free seed crackers or pita chips!
- Optional: some carrot and celery sticks for dipping too!
Directions:
- Preheat oven to 400.
- Add all ingredients except half the cheddar, in a medium bowl.
- Add to a pie dish or 9×9 baking dish. Top with remaining cheddar.
- Bake 30-35 mins until bubbly and slightly brown on top. I actually turned the broiler on for 2 mins at the end to get it nice and brown! Optional: top with green onions.
- Serve with chips/crackers/veggies.
Heirloom Tomato Caprese Salad
Ingredients:
1 organic heirloom tomato (v important!!!)
1 ball fresh mozzarella
GOOD quality olive oil
FRESH cracked pepper
FLAKEY salt like @maldonsalt
Tons of fresh basil
Good quality balsamic vinegar or glaze (glaze gives it a slight sweetness which I love)
Directions:
1. Slice tomato thinly using serrated knife (easier to cut tomatoes with, so you don’t smush them)
2. Slice mozzarella in same # of slices as tomato.
3. Arrange mozzarella & tomatoes on plate, tomato then slice of mozz, tomato then slice of mozz etc etc
4. Drizzle with a LOT of olive oil, really make sure it gets down in there.
5. Cut basil into strips – roll basil leaves up, slice thinly and it will create pretty little julienned strips. Sprinkle on tomatoes & mozz.
6. Drizzle with balsamic.
7. Season with tons of fresh cracked black pepper and a heavy amount of sea salt.
Mains:
Seafood Boil
Ingredients for 8 people:
– 2-3 lbs shrimp (peeled & deveined)
– optional: 1 lb of crab
– 8 oz of andouille sausage, sliced
– 8-10 half corn cobs (I cut 5 whole in half)
– 2 lbs red potatoes (mini if u can find them)
– 1 sweet onion, halved
– 1 head garlic, peeled & top cut off
– 2 lemons, halved
– 1 orange, halved
– 1 package @zatarains crab & shrimp boil seasoning 4 oz (or 1/2 cup @oldbay_seasoning)
– salt, pepper, cayenne pepper, bay leaf, garlic & onion powder
– optional: my dad always threw a habanero pepper in there but depends how much you like heat 🌶
The pot I used – loved that it had a strainer and you can put all the onion, citrus and garlic underneath the strainer.
Directions:
1. Bring large stockpot filled half way with water to a boil. If you don’t have a pot with a strainer, you can add your lemons, oranges, garlic, onion & peppers to a cheesecloth & tie it up closed – or you can just throw it all in together and eat around it when it comes out (easiest).
2. Season water w/ the zatarains or old bay, salt, black pepper, garlic powder, onion powder, cayenne pepper, 2-3 bay leaves, orange, garlic, onion, lemon, & optional pepper.
3. once boiling, add each, cover each time:
– add potatoes, 15 min
– add sausage, 3 min
– add shrimp & corn, 9 min
Strain & serve w/ melted butter w a squeeze of lemon, dash of hot sauce & Worcestershire.
Smash Taco
Ingredients for 2:
– 10-12 oz grass fed & finished ground beef @forceofnaturemeats
– 4 tortillas (I like @sietefoods grain free or @latortillafactory organic)
– optional: 4 slices of cheddar
– 1/2 tsp each: salt & pepper
– 1/4 tsp each: onion & garlic powder
– dash cayenne
– 1/4 white onion – some thin slices for topping, rest finely chopped
– 1 tbsp relish or finely chopped pickles (or pepperoncini peppers is great too if you’re not a pickle lover)
– 3-4 cherry tomatoes, quartered
– 1/2 avocado, sliced
– 1/4 cup, lettuce shreds (I used romaine and sliced thin, shredded iceberg would be great too)
– 1.5 tbsp mayo (I like @primalkitchenfoods Avo oil mayo)
– 1 tbsp mustard
– 1/2 tbsp ketchup @primalkitchenfoods
– 1/2 tsp date syrup (can use sugar here too if that’s what you’ve got)
– 1/2 tsp white vinegar
Directions:
1. Preheat skillet or flat top to medium high heat.
2. Spread thin layer of ground beef along the tortilla. Season with sprinkle of salt and pepper. Lay on pan beef side down, cook for 3-4 mins per side. Flip and let tortilla cook too.
2. While beef cooks, mix your sauce – mayo, mustard, ketchup, date syrup, relish/pickles or pepperoncinis, onions, vinegar, salt, pepper, onion & garlic powder, cayenne pepper.
3. Remove beef tortillas from pan and immediately add cheese slices. Then add toppings – lettuce, tomato, onion, avocado & drizzle with sauce.
Fold in half and enjoy!
Build Your Own Pizza Party
i grab the premade pizza dough balls from @central_market, they’re literally $1.99. Pop whatever toppings you want onto a cute tray and let friends & family build their own! We got an outdoor pizza oven recently that is amazing (linked in my amazon storefront -> outdoor home), but oven will work just fine too!
Topping ideas:
🍅 organic marinara or alfredo sauce for a white pizza
🧀 organic shredded mozzarella & parm, fresh mozzarella balls
🥩 spicy calabrese salami, proscuitto or deli sliced pepperoni
🫑 veggies: onion, cherry tomato, garlic, roasted red peppers or cherry peppers, bell peppers, pineapple, olives, fresh jalapeños, mushrooms
🥬 at the end: top with arugula & balsamic glaze (I have a great recipe for this pizza on my page!)
Sweet & Spicy Drumsticks
Ingredients (recipe for 2):
4-5 Chicken drumsticks – I like @butcher_box pasture raised
Olive oil
3 tbsp honey
1/4 cup chili garlic sauce (the red paste, in the Asian section at the grocery store)
1/4 cup coconut aminos (or soy sauce)
Salt, pepper, garlic powder, ginger powder (or fresh ginger)
Directions:
1. Pour all ingredients on chicken and mix well. I let marinade all day but try to at least let it sit for 30ish mins.
2. Grilling option: grill on 400, each side for about 4 mins over the fire side. Then move to the indirect heat side and close lid. Let cook for 20 mins or until internal temp is 160.
3. Searing / Baking option: Sear in cast iron pan with oil, over medium high heat, on each side about 4 mins. Then move to 400 degree oven for about 20 mins or until internal temp is 160 degrees.
I served this with some brocollini that we threw on the grill with olive oil & salt.
Super easy summer meal! Enjoy!
Yogurt Marinated Chicken Skewers
Ingredients for 4 people:
Marinade:
• 1 cup greek yogurt
• 1-1.5 lbs chicken breast, cut into bite size cubes
• 1 lemon
• 1 tbsp olive oil
• Small bunch of cilantro, chopped
• 1.5 tbsp dried dill, or 2-3 tbsp fresh dill, chopped
• Spices: 2 tsp salt, 2 tsp pepper, 2 tsp paprika, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1-2 tsp crushed red pepper
Skewers: I used metal –
• 2 bell peppers, cut into 1 inch squares
• 1/2 onion, cut into quarters (forms 1 inch-ish squares)
• Optional: 1 cup pineapple, cut into bite sized pieces
Directions:
1. Mix all marinade ingredients (except chicken) in small bowl.
2. Place cubed chicken into large freezer bag. Pour marinade over chicken, seal bag removing all air, massage marinade into chicken until all pieces are covered.
3. Refrigerate at least 4 hours – I did mine overnight for best results.
4. Build skewers with chicken, bell pepper, onion & pineapple. I used metal skewers, if using bamboo you will want to soak in water for 30 minutes before.
5. Grill skewers on 400 for 5-7 minutes per side.
I served with grilled asparagus we cooked in a grill basket, some chickpea rice & fresh lime.
Side Dishes:
Southwestern Pasta Salad
Ingredients for 8-10 people:
– 1 box pasta shells, love @eatbanza or lentil pasta for this to make it higher in protein!
– 1 cup cherry tomatoes, halved (about 1 pint)
– 1 cup frozen corn, thawed (or from 2 ears fresh corn)
– 1 orange bell pepper, diced
– 1/2 red onion, diced
– 2 avocados, diced
– zest & juice from 1 lime
– 1/4 tsp cumin
– Ranch dressing mix: 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp dried parsley, 1.5 tsp dried dill, 1.5 tsp dried chives, 1 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried mustard
– 1/2 cup chopped cilantro
– 1 cup shredded raw cheddar or Mexican cheese
– 1 cup non fat Greek yogurt, I love @stonyfield grass fed
– 1/2 cup mayo, I love @chosenfoods or @primalkitchenfoods avocado oil based mayo
Directions:
1. Cook pasta according to directions. Strain.
2. In small bowl, mix yogurt, mayo, lime juice & zest and all seasonings.
3. In large bowl add pasta, corn, tomato, onion, avocado (can save this for the end if you’re making ahead of time), bell pepper, cilantro, cheese. Gently mix. Add in dressing and gently fold in.
Pop in the fridge for at least 30 mins before serving. Enjoy!
Watermelon Feta Salad
this is the easiest summer salad ever – literally took me 3 minutes to throw it all together.
Ingredients:
🍉 big container of pre-cut watermelon, or 1 small watermelon cubed
🧀 1/2 cup feta
🍋 juice of 1 lime
🌿 small bunch of mint & basil, chopped
🫒 drizzle of olive oil, salt & pepper
🍃 1-2 cups arugula
Mix well & enjoy! Can be refrigerated a few hours before.
Baked Mac & Cheese
Ingredients:
– 1 box cork screw pasta (12-16 Oz)
– 1 cup grass fed whole milk or raw milk
– 1/2 cup panko, I like Ian’s gluten free, seasoned with a dash of salt & pepper
– 1.5 cups raw cheddar, or sharp cheddar (ideally grass fed)
– 1/2 stick of butter
– 1-2 tbsp of flour of choice, I used an organic almond flour
Directions:
1. Preheat oven to 450. Cook pasta according to directions. Save 1 cup pasta water.
2. In same pasta pot – heat butter over medium low heat, add flour and whisk. Add milk and whisk well until it starts to thicken. Option to add pasta water if it seems too thick.
3. Add cheese and stir well. Add Macaroni and mix well.
4. Add to 9×13 baking dish that’s been lightly greased with avocado oil or more butter. Top with panko and a little more cheese.
5. Pop in oven for 5-10 mins until Panko is golden brown and cheese is bubbly. option to pop broiler on for 2-3 mins to get it nice and brown.
Summer Corn Avocado Salad
Ingredients:
4 ears of corn
1 avocado, diced
3/4 cup cherry tomatoes, halved
1/3 of a red onion, diced
1 handful cilantro
1 lime, juiced
Drizzle of olive oil
Salt & pepper
Optional: 1/2 cup snap peas sliced
Directions:
🌽 cook corn – you can either boil in large pot with thin layer of salted water on bottom for about 10 mins, or grill with olive oil, salt & pepper about 4 mins per side. Once cooked, let cool slightly and carefully slice the kernels off the cob by holding the cob upright, with the flat base on the bottom.
🍅 add to medium bowl with remaining ingredients. Taste and add more salt and pepper if needed.
This can be served as a side dish or with chips as an app! Can be refrigerated for a few hours before.
Sweet Potato Tater Tots
This has a secret anti-inflammatory ingredient. Ready in the same amount of time as the freezer bag!
Ingredients for 2:
– 1 large sweet potato, or 2 medium, peeled and cubed (the smaller the cubes, the faster it’ll cook)
– 1 tsp turmeric
– 1 tsp salt
– 1 tsp garlic powder
– 1 tsp sage or rosemary
– 1 egg, beaten
– 2 tbsp almond flour or coconut flour
Directions:
1. Preheat oven to 450.
2. In a medium pot, boil water. Add potatoes. Cook about 7-10 mins until soft.
3. Drain and add to medium bowl. Mash or add to blender and gently blend. You don’t want it fully pureed, still slightly stiff. Add whisked egg, seasonings and flour. Mix well.
4. On parchment lined baking sheet, form 1-2 tbsp of mixture into tots. Add to sheet. Bake 10 mins, then flip, bake another 10 mins or until crispy.
Summer Strawberry Salad
super simple salad that’s perfect for summer, and I love the strawberry + feta + arugula combo.
Ingredients: Serves 4 side salads
🥗 Salad base:
4 cups arugula
10-12 strawberries diced
1/2 cup feta
1/2 shallot sliced thin
🍯 Dressing:
2-3 tbsp olive oil
1.5 tbsp balsamic vinegar
1/2 lemon, juiced
1/2 tbsp honey
1 tsp – salt, pepper
🍓 Put down base of arugula. Top with strawberries, feta & shallot. Mix dressing & pour over top. Toss well.
Truffle Little Gem Salad
if you haven’t been to June’s in austin and sat on the patio enjoying their June’s rosè, this salad, the carpaccio & pulled mozzarella, you aren’t living!!!
Dressing (for 1):
1/2 tbsp olive oil
1/2 tbsp white wine vinegar
1 tsp truffle oil
1/2 tsp dijon mustard
1/2 tsp salt, pepper, garlic & onion powder
Salad:
3 cups little gem or butter lettuce
1 oz shredded cheddar – I like the @raw_farm_by_op raw cheddar
Optional: top with 1-2 tbsp hemp seeds for added fiber & crunch
Toss well, enjoy!
Desserts:
3 Ingredient Strawberry Shortcake
Ingredients:
– 1 box of white cake mix, @simplemills brand at @wholefoods has great ingredients!
– whipped cream, coco whip is great or I honestly whipped my own 🤷♀️ with just organic whipping cream (cleanest ingredients I could find), and stuck it under the stand mixer so I did zero work
– sliced strawberries
Directions:
1. Bake cake according to directions. Mine made two round baking dishes but can do a 9×13 pan too.
2. Slice your strawberries. (If whipping the cream – whip it while cake bakes).
3. Let cake cool. Top with whipped cream and strawberries.
Can be made the day before and refrigerated overnight too!
Lavender Lemon Loaf
I LOVE lemon in desserts y’all. And you already know I’m obsessed with lavender. What better combo for summer?
Ingredients:
2 cups almond flour
1/2 tbsp dried lavender
1/3 cup coconut sugar or date sugar
1 tbsp baking powder
1/2 tsp salt
2/3 cup grass fed greek yogurt @stonyfield
1/4 cup lemon juice (juice from about 1 large lemon or 2 small lemons)
3 pasture raised eggs @vitalfarms
1 tbsp lemon zest (from 1 large organic lemon)
Optional for frosting:
1 tbsp cream cheese
1 tsp milk or almond milk
1 tsp lemon juice
1 tsp date syrup or 1/2 tsp coconut sugar
1/4 tsp vanilla extract
Directions:
- Preheat oven to 325. Grease a loaf pan (I used avocado oil and used a paper towel to spread it around).
- Mix all loaf ingredients together. Pour into loaf pan. Bake for 45-50 minutes or until toothpick stuck in the middle comes out clean.
- Optional: mix frosting ingredients in small bowl. Spread on top of cake as soon as it comes out of the oven.
- Let cool completely before using a knife around the edges and carefully slide out. Cut into 1 inch thick slices.
Refrigerate for up to 5 days. Enjoy!
4 Ingredient Peach Cobbler Cups
Ingredients:
– 1 10 Oz bag frozen organic peaches, thawed (microwave 30 seconds), diced
– 1/2 cup coconut or date sugar
– 1/2 tbsp cinnamon
– can of crescent rolls, cut into 12 pieces (I like immaculate baking co brand at sprouts or Whole Foods)
Directions:
1. Preheat oven to 450.
2. In large bowl, add peaches, sugar, cinnamon and stir.
3. Add crescent roll dough pieces to each muffin tin. Top with peach mixture.
4. Bake 10-15 mins until golden brown.
Enjoy!
Pouch Popsicles
Great for toddlers!
🥭 Directions:
1. I used some organic pouches from Trader Joes (the mango was 🔥).
2. Cut off the top part (where the spout is), and cut fairly close to the top so you don’t have spillage.
3. Place a popsicle stick in the center of the pouch.
4. Freeze for at least 12 hours (I just did them the day before). I placed them standing up in one of the freezer shelves, but could also stand them up in the box the pouches came in and place them in a drawer freezer, to ensure they stay standing up.
5. When ready to enjoy – run under warm water to release the pouch wrapper. Can also cut down the sides and peel it off.
Enjoy!
☀️ Popsicle eating back for toddlers – stick a muffin cup on the stick to where the popsicle drippings catch in the muffin cup vs dripping everywhere.
Pineapple Upside Down Cake
Ingredients:
– 1 box yellow cake mix, simple mills makes a clean one!
– 1 container fresh pineapple slices
– 1 stick of grass fed butter, I love kerrygold
– optional: 1 jar of cherries
– 1 cup brown sugar, can look for brown coconut sugar or the brand swerve
Directions:
1. Preheat oven to 350. Add butter to pie dish or baking dish. Pop in oven and let butter melt in pan. Should only take 3-5 mins while oven preheats.
2. Remove pan, sprinkle brown sugar on top. Add pineapple slices on top of sugar, place cherry in center of pineapple slices (optional).
3. Mix box cake mix but sub the pineapple juice from the pineapple container for the water. Add to baking dish.
4. Bake for 45 mins until toothpick comes out clean in center.
5. Let cool, then pop a plate on top and carefully flip cake over. Serve!
Drinks:
Blood Orange Margarita
1 oz tequila, I love @dulcevidatequila or @ritualzeroproof
2 oz organic margarita mix, I love @tresagaves
Top off with @central_market blood orange sparkling Italian soda
Optional: dip glass in lime juice, then @tajinusa for a spicy rim
Enjoy!
Breakfast:
Strawberry Shortcake Pancakes
Ingredients:
1 egg @vitalfarms
3 tbsp egg whites
1/4 cup organic rolled oats
1 tsp chia seeds
1 tsp hemp seeds
1/4 cup low fat cottage cheese
Pinch of salt, cinnamon & vanilla extract
Toppings:
Organic strawberries
1/2 cup Organic Greek yogurt @stonyfield
1 tbsp maple syrup
Optional: grass fed butter or ghee
🥞 blend pancake ingredients together.
🥞 over medium heat, add a little avocado oil or butter, pour pancakes on pan. cook about 4 mins per side (until it starts to bubble on first side)
🥞 while pancakes cook, mix greek yogurt and maple syrup in a small bowl.
🥞 layer Greek yogurt & sliced strawberries in between pancakes.
Greek yogurt, egg & oats add protein to this meal, chia seeds, hemp seeds & strawberries add fiber, oats & banana add fiber & carb, chia, egg & butter add healthy fats – making this a well balanced and filling breaky that will keep you full & satisfied!
