Mtdl

Vanilla Peach Overnight Oats

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Wake up to breakfast already made with this Vanilla Peach Overnight Oats recipe. The day (or night) before, combine old fashioned rolled oats, cinnamon, peaches and almonds with milk in a jar and let time do its thing. Enjoy this wholesome breakfast straight out of the jar or add to a bowl and reheat until warm.

1/2 cup old fashioned rolled oats
1 tablespoon vanilla protein powder (optional - see notes)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 (small) pinch fine salt (Use sea salt or pink himalayan)
1 tablespoon sliced almonds
3/4 cup milk (I used unsweetened vanilla almond milk - see notes)
1 (small) splash pure vanilla extract
1/2 ripe peach (diced)
1 pinch sugar (for serving (optional))

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Zucchini Corn Fritters

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Zucchini Corn Fritters are simple and bursting with sweet corn, garden zucchini, jalapeño and parmesan cheese. Serve with homemade yum yum sauce (or sauce of choice) and snipped fresh chives. Yields 10 fritters.

2 medium zucchini (grated)
1 teaspoon kosher salt
1 cup fresh corn kernels (cut from the corncob)
2 green onions (dark parts only) (finely chopped)
1 small jalapeño (seeded and minced)
2 large eggs
2/3 cup unbleached all-purpose flour
1/2 cup fresh parmesan (grated)
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 cup avocado oil (or use extra light olive oil)
fresh chives (snipped, for serving)

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Blackened Shrimp Summer Salad with Corn and Feta

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This Blackened Shrimp Salad is so fresh, a little spicy and full of flavor. A blend of leafy salad greens topped with blackened shrimp, grilled corn, cucumber and feta and is drizzled in a homemade greek yogurt green goddess dressing.

3/4 cup greek yogurt green goddess dressing
2 pounds raw shrimp (peeled and deveined (16/20 per pound))
1 tablespoon avocado oil ( or oil safe for high temp cooking)
2 tablespoons blackened seasoning
5 ounces spring mix lettuces
5 ounces crispy lettuce
2 ounces micro greens
2 cups cherry tomatos (halved)
2 persian cucumbers (sliced)
1 small red onion (thinly sliced)
3 ears corn (grilled and sliced off the cob)
2 small avocados (sliced)
1 cup crumbled feta cheese
freshly ground black pepper (to taste)
kosher salt (to taste)
1/4 cup fresh chives (snipped)

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Greek Yogurt Green Goddess Dressing

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Dress up your salads with fresh and herbaceous Greek Yogurt Green Goddess Salad Dressing! Fresh herbs blend with greek yogurt, a little mayo, lemon juice and garlic for a lighter take on the beloved classic.This recipe makes about 1¾ cups and will yield approximately 7 (3-tablespoon) servings.

1/2 cup plain nonfat greek yogurt
1/4 cup mayonnaise
1/4 cup lemon juice (freshly squeezed )
1 clove garlic
1/4 cup parsley leaves (packed)
1/4 cup basil leaves (packed)
1/4 cup cilantro leaves (packed)
1/4 cup chopped green onions (or about 3)
kosher salt (to taste)

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Red, White and Blue Sangria

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Red, White and Blue Sangria is light and refreshing! White wine, cointreau, sparkling water and fresh berries for a crisp and festive adult beverage. Makes 1 pitcher serving 8+ depending on glass size.

1 bottle white wine (like sauvignon blanc, chilled)
6 ounces cointreau
30 ounces sparkling lime water ( (like spindrift))
8 ounces strawberries (sliced fresh )
6 ounces raspberries
6 ounces blueberries
ice (for serving)
8 sprigs mint (for serving)

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Homemade Blueberry Syrup

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A simple homemade blueberry syrup for sweetening coffee, drinks or cocktails.

1 cup fresh blueberries
1 cup light brown sugar
1 cup water
1/2 medium lemon (juiced)
1 teaspoon pure vanilla extract

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Cilantro Ranch Dressing

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This Cilantro Ranch Dressing is easy, fresh and delicious! Homemade ranch seasoning is blended with traditional ranch dressing ingredients like buttermilk, mayo and sour cream, fresh cilantro, garlic and jalapeño. Yields about 1¾ cups or 14 (2-tablespoon) servings.

1/2 cup buttermilk
2/3 cup mayonnaise
1/3 cup sour cream
1/3 cup plain nonfat greek yogurt (or use an additional 1/3 cup sour cream)
3 tablespoons ranch dressing seasoning mix
1 bunch cilantro (wash well and pat or spin dry, trim and discard the tough stems)
1 clove garlic
1 small jalapeño (seeds and ribs removed for less heat)

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Oven Braised Beer Brats

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Oven Braised Beer Brats are a great way to free up space on the grill! Brats braise in beer, onions and garlic before taking quick trip to the grill for that delicious grilled flavor and color. This recipe serves 10.

2 medium yellow onions (sliced)
4 cloves garlic (minced)
2 tablespoons butter
10 brats (any kind you like)
48 ounces beer (lager preferably)
10 hotdog buns ( or brat/sausage rolls)

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Berry Caprese Salad

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A berry fresh take on a classic salad. Arugula and fresh herbs are lightly dressed in a champagne vinaigrette, topped with juicy berries and creamy fresh mozzarella and is then drizzled with balsamic glaze. Serve with grilled bread or protein of your choice!Serves 4 to 8 depending on serving size.

2 tablespoons champagne vinegar
1 to 2 pinches kosher salt
freshly ground black pepper
2 tablespoons olive oil
10 ounces arugula or baby arugula
2 to 4 tablespoons fresh basil leaves (torn (more or less to taste), plus more for serving )
2 to 4 tablespoons fresh mint leaves (torn (more or less to taste), plus more for serving )
12 ounces blackberries (rinsed and patted dry)
12 ounces strawberries (trimmed, rinsed and patted dry)
6 ounces blueberries (rinsed and patted dry)
8 ounces ciliegine mozzarella (cut in half)
2 tablespoons balsamic glaze (more or less to taste)

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Tuscan Tortellini Pasta Salad

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Tender cheese filled tortellini are combined with baby spinach, cherry tomatoes, salami, a mix of italian olives, sun-dried tomatoes, fresh basil, tuscan cheese blend and mozzarella pearls - all in a simple sweet balsamic vinaigrette.Yields about 12 cups or 16 (¾ cup) servings.

1/2 cup olive oil
1/3 cup balsamic glaze
2 small cloves garlic (grated)
1½ teaspoons italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (more or less to taste)
20 ounces cheese filled tortellini
2 (generous) handfuls baby spinach
2 cups cherry tomato halves (I like to use a mix of tomatoes)
6 to 8 ounces tuscan hard salami (or hard salami of your choice, sliced into thin strips)
8 ounces mozzarella pearls
5 ounces blend of pitted Italian olives (sliced in half)
1/3 (heaping) cup thinly sliced sun-dried tomatoes packed in oil
3/4 cup tuscan cheese blend (a blend of shaved parmesan, Romano and asiago cheese)
1 cup small to medium basil leaves (loosely packed)

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