Ingredients:

• 3 cups strawberries, sliced
• 1 cup mozzarella ciliegine, sliced into halves
• 1/3 cup basil, chopped

For Vinaigrette:

• 3 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

1. Whisk together all ingredients for the vinaigrette.
2. Combine strawberries, mozzarella, and basil in a large mixing bowl.
3. Drizzle with dressing and toss gently to coat.

Prep Time: 10 minutes Total Time: 10 minutes Servings: 4

Ingredients:

• 4 ripe pears, halved and cored
• 4 oz blue cheese, crumbled
• 2 tablespoons cream cheese, softened
• 1 tablespoon honey
• 1 tablespoon chopped walnuts (optional)
• 1 tablespoon fresh thyme leaves (optional)
• Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C).
2. Place the pear halves cut-side up on a baking sheet lined with parchment paper.
3. In a small bowl, combine the crumbled blue cheese, cream cheese, honey, and a pinch of salt and pepper.
4. Mix until smooth and creamy.
5. Spoon the blue cheese mixture into the hollowed-out centers of the pear halves.
6. Sprinkle the top with chopped walnuts and fresh thyme, if using.
7. Roast the pears in the preheated oven for 15-20 minutes, or until they are tender and the cheese is melted and slightly golden.
8. Serve warm as an appetizer or snack. Enjoy!

Prep Time: 5 minutes | Cooking Time: 15-20 minutes | Total Time: 25 minutes | Kcal: 200 per serving | Servings: 4

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup fresh pineapple chunks
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 1 zucchini, sliced
• 2 green onions, chopped
• Salt and pepper to taste
• Aluminum foil for wrapping

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut two large pieces of aluminum foil and lay them flat on your countertop.
3. Place each chicken breast in the center of the foil pieces, drizzle with olive oil, and season with salt and pepper.
4. Top each chicken breast with pineapple chunks, bell pepper slices, carrot slices, and zucchini slices.
5. Pour the teriyaki sauce evenly over the chicken and veggies.
6. Fold the sides of the foil over the chicken and vegetables to create a sealed packet.
7. Place the foil packets on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
8. Carefully open the foil packets, being cautious of the steam.
9. Garnish with chopped green onions before serving.

Notes:

Feel free to add your favorite vegetables to the foil packets for extra flavor and nutrition.
You can also cook these packets on a grill instead of in the oven for a delightful smoky taste.

Preparation time: 10 minutes | Cooking time: 30 minutes | Total time: 40 minutes | Kcal: Approximately 350 per serving | Servings: 2 servings

Ingredients:

• 2 ripe mangoes, peeled, pitted, and diced
• 2 ripe avocados, peeled, pitted, and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and finely chopped
• Juice of 1 lime
• Salt and pepper, to taste

Directions:

1. In a large mixing bowl, combine the diced mangoes, diced avocados, chopped red onion, chopped cilantro, and chopped jalapeño pepper.
2. Drizzle the lime juice over the salad and gently toss to combine.
3. Season the salad with salt and pepper, to taste, and toss again until evenly distributed.
4. Cover the bowl and refrigerate the avocado mango salad for at least 30 minutes before serving to allow the flavors to meld together.
5. Serve chilled and enjoy!

Creating a delicious and refreshing watermelon fruit salad with lime mint dressing requires fresh, high-quality ingredients.

Here’s what you’ll need:

• Watermelon: 4 cups, cubed
• Strawberries: 1 cup, hulled and halved
• Raspberries: 1 cup
• Cherries: 1 cup, pitted and halved
• Fresh mint leaves: Chopped, for garnish

For the Lime Mint Dressing:

• Fresh lime juice: 2 tablespoons
• Honey: 1 tablespoon
• Lime zest: 1 teaspoon
  Fresh mint leaves: 2 tablespoons, finely chopped

Prepare the Dressing:

1. In a small bowl, whisk together the lime juice, honey, and lime zest until well combined.
2. Stir in the finely chopped mint leaves.

Assemble the Salad:

1. In a large serving bowl, combine the watermelon cubes, strawberries, raspberries, and cherries

Drizzle the Dressing:

1. Drizzle the lime mint dressing over the fruit.

Toss and Garnish:

1. Gently toss the fruit to coat it evenly with the dressing.
2. Garnish with additional fresh mint leaves.

Serve:

1. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.

By following these instructions, you’ll create a refreshing and flavorful fruit salad that is perfect for any summer occasion. Enjoy the combination of sweet watermelon and tangy lime mint dressing for a delightful treat!

This Creamy Cucumber Shrimp Salad is a refreshing and light dish, perfect for a healthy lunch or as a side during dinner. The combination of crisp cucumber, tender shrimp, and creamy dressing with a hint of dill makes this salad a delightful treat. Here’s how you can put it together:

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• Juice of 1 lemon
• Salt and pepper, to taste
• 1 clove garlic, minced
• Optional: 1 tablespoon Dijon mustard for extra tang

Instructions:

Prepare the Ingredients:

1. Ensure your shrimp are fully cooked, peeled, and deveined.
2. If they’re large, you might consider cutting them into smaller pieces for easier eating.
3. Thinly slice the cucumbers and red onion.
4. You can use a mandoline slicer for consistent and thin slices, which helps in absorbing the dressing better.

Mix the Dressing:

1. In a bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped dill.
2. If you’re using the optional Dijon mustard, add it now.
3. Whisk together until smooth.
4. Season with salt and pepper according to your taste.

Combine Salad Ingredients:

1. In a larger mixing bowl, add the sliced cucumbers, red onions, and cooked shrimp.
2. Pour the dressing over the top and gently toss to combine, ensuring all ingredients are evenly coated with the dressing.

Chill and Serve:

1. For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving.
2. This chilling time allows the flavors to meld together beautifully.
3. Before serving, give the salad a gentle stir to redistribute the dressing and check if additional seasoning is needed.

Tips:

Serving Suggestions: This salad can be served on its own as a light meal or alongside grilled meats or crusty bread for a more filling meal.
Variations: Add avocado for creaminess or capers for a briny depth. For a crunch, sprinkle some toasted slivered almonds or sunflower seeds on top before serving.
Storage: Keep the salad refrigerated and consume within 1-2 days. The cucumbers will release water over time, so it’s best enjoyed fresh.

Conclusion:

Creamy Cucumber Shrimp Salad is a versatile and delicious dish that combines healthy ingredients with a rich, flavorful dressing. It’s perfect for summer picnics, potlucks, or a refreshing meal any time of the year. Enjoy this easy-to-make salad that’s sure to impress both in taste and presentation!

• Enough tequila and vodka to cover the grapes
• Grapes will absorb the alcohol without poking holes in them (there is already a hole where they were pulled off the stem)
• Zest of 2 limes

1. Soak the grapes in a mixture of tequila and vodka for 24 hours
2. Drained them
3. Roll them in a mixture of sugar and lime zest
4. Freeze
5. After freezing, take the grapes off the parchment lined baking sheet
6. Place in an airtight container

You can taste the alcohol, but it was not overpowering
The grapes are meant to be eaten frozen

Ingredients:

• 1 pre-made pizza dough or your favorite homemade dough
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1 cup fresh blackberries
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper, to taste
• Optional: balsamic glaze for drizzling

Directions:

1. Preheat your oven to 475°F (245°C).
2. If using a pizza stone, place it in the oven to preheat as well.
3. Roll out the pizza dough on a lightly floured surface to your desired thickness.
4. Transfer the dough to a pizza peel or an inverted baking sheet lined with parchment paper.
5. Brush the dough lightly with olive oil.
6. Season with a pinch of salt and pepper.
7. Spread the ricotta cheese evenly over the dough, leaving a small border around the edges.
8. Sprinkle the mozzarella cheese on top of the ricotta.
9. Distribute the fresh blackberries and basil over the cheeses.
10. Drizzle the honey evenly over the toppings.
11. Carefully transfer the pizza to the preheated pizza stone or baking sheet in the oven.
12. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
13. Remove from the oven and let cool for a few minutes.
14. Optional: Drizzle with balsamic glaze before serving.
15. Cut into slices and serve immediately.
16. Enjoy the unique combination of sweet blackberries, creamy ricotta, and aromatic basil on a crispy crust.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 350 kcal per serving | Servings: 4 servings

Ingredients:

• 1 lemon, juiced and zested
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, finely minced, or 1 tsp dried garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp + a pinch of sea salt
• 1/4 tsp coarse black pepper
• 1 pound of thin-sliced chicken breast

Garnish:

• 1/4 cup feta cheese
• 1/4 cup fresh chopped parsley
• Additional wedges of lemon

Directions:

Make Marinade and Marinate:

1. In a large mixing bowl, add the lemon zest and juice, olive oil, garlic, and all of the spices.
2. Mix until well combined and emulsified. Set aside ¼ cup of the marinade for later.
3. Add the chicken to the remaining marinade.
4. Toss with tongs to ensure each cutlet is fully coated.
5. Cover with saran wrap and place into the fridge for thirty minutes.

Cook Chicken:

1. When ready, heat a nonstick skillet over medium-high heat.
2. Once heated, drizzle in olive oil and place the chicken into the pan.
3. Sear until the bottom is nicely golden brown.
4. Once achieved, flip the chicken and cook for an additional 3-4 minutes or until white in the middle and juices run clear once cut into it.

To Finish:

1. Transfer the chicken to a serving plate.
2. Drizzle the remaining marinade over the chicken.
3. Sprinkle the top with fresh chopped parsley and feta cheese.
4. Serve and enjoy.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: 300 kcal | Servings: 4 servings