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Canteloupe, Cucumber, Feta Salad

8/30/2023

Ingredients

2 cups cantaloupe melon, skin removed + cut into chunks (or spooned into balls)
2 cups cucumber, chopped into half-moons
1/2 cup feta cheese, crumbled
Approx. 15 large fresh mint leaves, torn or chopped (optional)
2 Tbsp olive oil
1 lime, juice only
Salt + pepper, to taste

Instructions
1. Prep all ingredients and add to a large serving bowl.
2. Toss everything together, adjusting seasoning as desired.
3. Serve immediately, or chill for 30 minutes before serving.

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Summer Strawberry Salad with Feta

8/23/2023

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INGREDIENTS

For the dressing

¼ cup sliced strawberries
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped shallot
1 tablespoon fresh lemon juice
2 teaspoons honey or maple syrup
½ teaspoon salt

For the salad

8-10 ounces arugula or spinach greens or a 50/50 mixture
½ cup Italian parsley leaves (tender stems are okay) or basil leaves
1 pound strawberries hulled and quartered
1 English (seedless) cucumber sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
1 pint cherry tomatoes (any color) sliced in half
¼ cup sliced red onion
½ cup crumbled feta cheese

PREPARATION
1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days.
2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

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Kale Pesto

8/16/2023

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Ingredients

½ cup pepitas
1 small clove garlic
¼ cup grated Parmesan cheese
Heaping ¼ teaspoon sea salt
Freshly ground black pepper
2 packed cups chopped curly kale
2 tablespoons lemon juice
½ cup extra virgin olive oil

Preparation

In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

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Watermelon Lemonade

8/9/2023

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Ingredients

6 cups cubed seedless watermelon , chilled (2 lbs after peeling)*
4 cups cold water
3/4 cup fresh strained lemon juice , chilled
2/3 cup granulated sugar (more or less to taste)
Ice and fresh mint for serving

Instructions

Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl.
In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator.

*If you don't have time to chill the ingredients then just use more ice in place of some of the water.

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Healthy Blueberry Cobbler

8/2/2023

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Ingredients

4 cups blueberries
1 tsp lemon juice
1 tbsp cornstarch
1 cup all purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp vegetable oil
1/2 tsp vanilla extract
2 eggs

Instructions

Heat oven to 350'F
In a large bowl, toss blueberries with lemon juice and cornstarch until evenly coated. Spray a 8x8 baking pan with cooking spray. Pour berries into baking dish.
In a medium bowl, combine flour, sugar, baking powder, cinnamon and nutmeg. Mix to combine.
In a small bowl, whisk together oil, vanilla and eggs. Pour egg mixture into flour mixture and mix, just until combined.
Dollop dough over berries, covering as evenly as possible. Bake at 350'F until dough is golden brown and cooked through, 40-50 minutes.
Serve warm

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Canteloupe, Cucumber, Feta Salad

Summer Strawberry Salad with Feta

Kale Pesto

Watermelon Lemonade

Healthy Blueberry Cobbler

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