1. Summer Fruit Bruschetta
- 1 loaf French bread cut into thin slices
- 10 strawberries diced into small pieces
- 3 peaches diced into small pieces
- 2 tablespoons raspberry white balsamic vinegar or regular balsamic vinegar
- 1 cup fresh basil leaves cut into small pieces
- 1 log cranberry goat cheese
Preheat oven to 350F. Place French bread on a baking sheet and bake for 8-10 minutes until fully toasted.
In a medium sized bowl, combine strawberries, peaches, and balsamic. Spread Cranberry Goat cheese onto each slice of French bread.
With a slotted spoon, place fruit mixture on each piece of French bread.
2. Avocado Toast
- 2 slices grainy bread
- 1 avocado, mashed with salt and pepper
- ¼ cup cubed, cooked eggplant
- 6 pieces of homemade paneer
- To assemble, toast the bread and slather each piece with mashed avocado. Cook off the paneer until golden on all sides. Top the avocado toast with fried paneer and cooked eggplant.
3. Mini Caprese Skewers
- Cut some of the cheese into 1/2 inch squares.
- Cut stems off some of the basil and cut the spine out of the leaves.
- Working one skewer at a time, cut a tomato in half, tear off and fold a piece of basil and place it against the cut side of the tomato, place a piece of cheese on top of the basil to sandwich between the cheese and the tomato.
- Skewer with a toothpick and set aside on a serving dish.
- Continue until you run out of tomatoes.
- Lightly drizzle the skewers with olive oil, sprinkle the skewers with the salt and freshly ground pepper.
4. Best Fruit Dip Ever
- 8 oz cream cheese
- 1 seven ounce jar marshmallow fluff
- Juice from one orange (I’ve substituted with limes for a tangier flavor – it’s great both ways)
- Take cream cheese out of fridge and let soften. (This is the hardest step in the recipe. A few times I’ve forgotten to take the cream cheese out of the fridge early enough and it just doesn’t blend well.)
- When the cream cheese is soft enough to blend, add the fluff and orange juice and beat the you-know-what out of it.
- Serve with fruit and prepare to be transported straight to paradise. Strawberries and green grapes are my favorite with this dip, but just about any fruit tastes great!
5. No-Bake Granola Bars
- 2 cups old fashioned oats
- ½ cup shredded coconut
- ½ cup sliced almonds
- ¼ cup brown sugar
- ½ cup agave
- 2 Tbsp. coconut oil
- 2 tsp. vanilla extract
- ½ tsp. salt
- dark chocolate chips
- Spray an 8×8″ dish with cooking spray. Preheat oven to 325º F.
- On a baking sheet, spread out oats, coconut and almonds. Place in the oven and toast for 15-18 minutes or until golden brown (not burned!).
- In the meantime, combine the brown sugar, agave, coconut oil, vanilla and salt in a medium sized saucepan. Cook over medium heat until the brown sugar has completely dissolved.
- Pour toasted oat mixture into saucepan with brown sugar mixture and stir together until every morsel is coated and combined.
- Pour into prepared baking dish and press down so it’s even on top and push down to make it stay together. Let cool completely.
- When cooled, cut into bars. Melt some dark chocolate chip in a small bowl. Stir and then add in some Nutella (I eyeballed the measurements). Lightly drizzle over granola bars and enjoy!
6. Strawberry-Banana Quesadillas
- 2 tortillas
- 1/2 – 1 banana
- 2 – 4 strawberries
- 1 – 2 tablespoons natural peanut butter.
- 1 – 2 tablespoons strawberry jam (or whatever flavor you prefer)
- Over medium heat, preheat a skillet or pan that’s large enough for your tortilla.
- Spread the peanut butter on one side of a tortilla.
- Spread jam on one side of another tortilla.
- Make enough banana and strawberry slices to cover the bottom of one tortilla.
- Place the other tortilla (jam or peanut butter side down) on top of the other tortilla.
- Cook in the pan until the bottom is crisp. This will depend on your tortillas, but it took about 2-3 minutes for me.
- Flip over and cook the other tortilla until crisp.
- Serve immediately. Store any leftovers in the refrigerator.
7. No-Bake Fig Newton Bites
- 3 cups dried figs hard stems removed
- 1 cup walnuts halves
- 1/4 cup flax seed meal
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
Place all ingredients in a large food processor and pulse until finely chopped, almost the consistency of sand. This may take 4-5 minutes. Remove blade and put aside.
Scoop mixture out one at a time using a small ice cream scoop. Form mixture into balls by rolling in between your hands.
Enjoy room temperature or refrigerate in an air-tight container for up to 7 days.
Don’t be afraid to press the mixture tightly together with your hands when forming balls. As the heat of your hand warms up the mixture, the natural oils in the walnuts will release helping to bind the balls.
8. Frozen Watermelon Slices
- half of a seedless watermelon
- popsicle sticks
- From your watermelon, cut off one half moon of a slice about 3/4 inch thick. Trim off the rind, poke off any pale seeds that are showing and then cut the slice into 3-4 triangles.
- Lay one triangle of watermelon on a cookie sheet. Slide a popsicle stick in at least halfway (I slide mine into the curved edge where the rind used to be but it doesn’t really matter where you stick it as long as it goes at least halfway in and is completely surrounded by watermelon).
- Repeat with remaining watermelon until you have as many popsicles as you’d like (note that they can’t be touching while they freeze or they become hard to break apart. So only make as many as you have space for on cookie sheets in your freezer).
- Spread the slices out on the cookie sheet so that they’re not touching. Freeze on the cookie sheet for 3-4 hours, until frozen through.
- Eat or wrap watermelon popsicles individually in plastic wrap and return them to the freezer where they’ll keep for 5-7 days.
9. Campfire Trail Mix
- 3 tablespoons butter, melted
- 3 tablespoons brown sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- 2 cups miniature graham crackers
- 2 cups pretzel sticks
- 1 cup whole almonds
- 1 cup miniature marshmallows
- 1 cup chocolate chips
- Preheat oven to 250 degrees Fahrenheit.
- Spread graham crackers, pretzel sticks and almonds in a single layer on an ungreased cookie sheet.
- Place butter in a small microwave safe bowl and microwave in thirty second intervals until fully melted.
- Whisk in the brown sugar, cinnamon and vanilla extract.
- Drizzle the mixture over your dry ingredients. Stir gently to coat evenly.
- Bake for one hour, stirring mixture every fifteen minutes.
- Remove from oven and allow to cool completely before adding the mini marshmallows and chocolate chips.
- Store in an airtight container for up to two weeks.