Grilled Peach and Pineapple Melba Sundaes


Avatar for AdminAdmin

Grilled Peach and Pineapple Melba Sundaes

Recipe courtesy of foodandwine.com

Ingredients

  • 12 ounces fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • Pinch of flaky sea salt, plus more for serving
  • 2 medium peaches, cut into thin wedges
  • 2 (1/2-inch-thick) fresh pineapple slices

 

Directions

  1. Preheat the grill to high (450°F to 550°F). Layer 2 medium sheets of heavy-duty aluminum foil. Toss together raspberries and sugar on the foil. Slide foil on to the grill grate, and grill, uncovered, stirring once or twice, until juicy, about 8 minutes. Transfer raspberries and any juices to a blender, and let cool completely. Add lemon juice and a pinch of flaky sea salt; puree until very smooth. Transfer raspberry sauce to an airtight container, and refrigerate until chilled, about 30 minutes.
  2. Meanwhile, grill peach wedges and pineapple slices, uncovered, until lightly charred, 3 to 4 minutes per side. Transfer to a work surface; let cool completely. Dice pineapple.
  3. Decoratively layer ice cream, pineapples, peaches, and raspberry sauce in each of 6 (8-ounce) glasses. Sprinkle with flaky sea salt, and serve immediately.

Strawberry Cheesecake Skillet Cake

Avatar for AdminAdmin

Strawberry Cheesecake Skillet Cake

Recipe & Photo courtesy of Delish.com

Ingredients 

For the cake:

  • Cooking spray
  • 1/2 c. (1 stick) butter softened
  • 1/2 c. granulated sugar
  • 1/4 c. packed brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/2 c. buttermilk
  • 1 1/2 c. strawberries, hulled and quartered
  • Juice of 1/2 lemon

 

For the cheesecake:

  • 4 oz. cream cheese softened
  • 2 tbsp. granulated sugar
  • 2 tsp. lemon juice
  • 1/2 tsp. pure vanilla extract

 

Directions

  1. Preheat the oven to 350°. Grease a 10″ ovenproof skillet with cooking spray. 
  2. Make cake batter: In a large bowl using a hand mixer, beat together butter and sugars until light and fluffy. Add eggs and vanilla and beat until combined. Add flour, baking soda, and salt and beat until just combined. Add buttermilk and mix until smooth. 
  3. Combine strawberries and lemon juice, then fold into the cake batter.
  4. Make the cheesecake: In a medium bowl using a hand mixer, beat cream cheese and sugar together until light and fluffy. Add lemon juice and vanilla and beat until combined.
  5. Pour cake batter into the prepared skillet, then dollop cheesecake on top and swirl with a knife into the batter. Bake until a toothpick inserted in the middle comes out clean, 30 minutes.

 

Blueberry Pie Bars with Oatmeal Crumble

Avatar for AdminAdmin

Blueberry Pie Bars with Oatmeal Crumble

Recipe & Photo courtesy of AmbitiousKitchen.com 

 

Ingredients 

 

For the crust and crumble:

  • 1 ½ cups gluten-free oat flour (or sub-all-purpose flour)
  • 1 cup old-fashioned rolled oats, gluten-free if desired
  • ½ cup packed brown sugar (or sub coconut sugar but you may not get the best ‘crumble’)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons butter or vegan buttery stick, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

 

For the filling:

  • 2 1/2 heaping cups fresh or frozen blueberries
  • 3 tablespoons pure maple syrup
  • 1 tablespoon cornstarch or arrowroot starch
  • ⅛ teaspoon almond extract
  • Optional to make the with a hint of lemon flavor: zest from 1 lemon
  • Pinch of salt

 

Directions

  1. Preheat the oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
  2. Make the base + topping: In a large bowl, use a fork to mix together the oat flour, oats, coconut sugar, cinnamon, baking soda, and salt. Add in melted butter, vanilla extract, and almond extract and stir until a nice crumble forms and dough begins to clump together. 
  3. Place 1 3/4 cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to evenly press the dough to the bottom of the pan.
  4. Next, make your blueberry pie filling: place a medium pot over medium heat. Add in blueberries, maple syrup, almond extract, cornstarch (or arrowroot), and salt. Use a wooden spoon to press down and break down the blueberries just a bit. 
  5. Bring to a boil, then reduce heat and cook for 3-5 more minutes until the mixture is thickened up and nicely coats the back of a spoon. 
  6. Pour mixture over the crust and use a spoon to evenly spread.
  7. Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the blueberry filling. 
  8. Bake for 30 minutes or until filling is bubbly and the topping is golden. 
  9. Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are delicious served at room temperature or straight out of the fridge. Use a sharp knife to cut into 16 bars before serving.

Jalapeno Sweet Potato Black Bean Tacos with Avocado Lime Crema

Avatar for AdminAdmin

Recipe Courtesy & Photo courtesy of Ambitious Kitchen.

Ingredients

For the Avocado Lime Cream – 

  • 1/4 cup 2% plain Greek yogurt
  • 1/2 avocado
  • 1/4 cup water, to thin
  • 1/2 teaspoon chili powder or chipotle chili powder
  • Grated zest and juice of 1/2 lime
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt

For the Tacos – 

  • 1 1/2 tablespoons coconut oil
  • 1 tablespoon brown sugar or coconut sugar
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 2 cups cubed sweet potatoes (from 1 large or 2 smaller sweet potatoes)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 corn tortillas, warmed or at room temp

For the Topping: 

  • 1/2 cup black beans
  • Jalapeño slices
  • Cabbage
  • Fresh chopped cilantro
  • Optional: Extra avocado slices

 

Directions

  1. To make the tacos: Preheat the oven to 400 degrees F. In a small bowl, whisk together the coconut oil, brown sugar, minced garlic, and chili powder. 
  2. Place the sweet potatoes on a baking sheet and pour mixture over the top. Season with salt and pepper and toss well to coat. Roast for 30-40 minutes, tossing a bit halfway through.
  3. While the tacos are cooking, prepare your avocado lime crema, by adding all crema ingredients to a blender or food processor and processing until smooth and creamy. Add additional water if necessary to thin out.
  4. Assemble the tacos by filling the tortillas with the sweet potatoes. Top with the cabbage, black beans, avocado, jalapenos and a drizzle of the avocado lime crema. Serves 2; make 2-3 tacos per person. Feel free to double the recipe for meal prep.

Starfruit Quencher

Avatar for AdminAdmin

Starfruit Quencher

Recipe & Photo Courtesy Of Juiceman

Ingredients

  • 1/2 cup pineapple juice
  • 4 carambolas (star fruit); (about 1 1/4 pounds), cut into 1/2-inch slices
  • 3 tablespoons ginger syrup
  • 1 tablespoon fresh lemon juice (about 1 lemon)
  • 2 cups crushed ice
  • 1/2 cup lemon-lime-flavored sparkling water, chilled
  • Carambola slices (optional)

Directions

Step 1

Place pineapple juice and carambola slices in a blender; process until smooth. Pour mixture through a sieve into a pitcher to measure 2 cups. Discard solids. Stir in ginger syrup and lemon juice. Cover and refrigerate 45 minutes or until thoroughly chilled.

Step 2

Fill each of 2 glasses with 1 cup crushed ice. Pour star fruit mixture over ice. Add 1/4 cup sparkling water to each glass. Garnish with carambola slices, if desired.

Chicken Marsala

Avatar for AdminAdmin

Recipe courtesy of foodnetwork.com.

Ingredients

  • 4 4-ounce chicken breast cutlets, boneless and skinless
  • Kosher salt and black pepper
  • ⅓ cup whole wheat flour
  • ¾ cup low-sodium chicken broth
  • 1 ½ tbsp extra-virgin olive oil
  • ⅓ cup sun-dried tomatoes, thinly sliced
  • ½ tsp rosemary, finely chopped
  • 10 ounces Baby Bella or white button mushrooms, sliced
  • ⅓ cup sweet marsala wine
  • 2 tsp unsalted butter
  • 2 tbsp chopped parsley

 

Cooking Steps

  1. Have the chicken breasts between two pieces of plastic wrap and, using a meat mallet, pound until ⅓ in. thick. Then, season with about ¼ tsp salt and black pepper.
  2. Spread your flour in a medium plate or bowl and dredge the chicken, making sure it is coated in the flour. Heat your oil in a large non-stick pan in medium-high heat. Then, when the oil is nice and hot, fry the chicken until it is fully cooked and golden brown (4 minutes per side) and transfer the chicken to a serving plate.
  3. Add ½ cup of your broth, rosemary, and tomatoes to the skillet with the drippings. Cook for about a minute, stirring frequently, to plumpen the tomatoes. Add the mushrooms, ¼ tsp salt, and ½ tsp pepper and cook to soften the tomatoes, about 5 minutes. Add your Marsala and boil your sauce. Once boiling, add the remaining broth and your butter and simmer. When the butter is fully melted and incorporated your sauce is done!
  4. To serve, spoon your mushroom Marsala sauce over your chicken generously, sprinkle with parsley and enjoy!