Whether you’re hosting the next summer BBQ cookout or picnic lunch at the beach, these healthy and easy summer recipes will definitely please the crowd and will leave guests wanting more.
Mini Caprese Bites
Servings: Approximately 30 miniature bites.
Ingredients:
– 1 pound cherry tomatoes
– ½ pound mozzarella cheese
– ¼ cup extra virgin olive oil
– 2 tablespoons balsamic vinegar
– ¼ teaspoon kosher salt
– ¼ teaspoon pepper
– Fresh basil leaves
Directions:
1. Wash and cut the cherry tomatoes in half.
2. Assemble the mozzarella into bite-sized cubes.
3. Thread one half of a cherry tomato onto a toothpick. Add a piece of mozzarella, basil leaf and other side of the cherry tomato. Repeat until all ingredients are used.
4. Add the oil, vinegar, salt and pepper to a bowl and mix ingredients together. Once mixed, drizzle the mixture over the caprese skewers.
5. Add salt and pepper to taste.
Garlic Roasted Artichokes with Pesto Dipping Sauce
Servings: 4-6
Ingredients:
– 3 artichokes
– ½ lemon
– 3 tablespoons melted butter
– 2 garlic cloves, minced
– 1 tablespoon fresh lemon juice
– 5 or 6 tablespoons grated Parmesan cheese
– 1/3 cup mayonnaise
– 1/3 cup prepared basil pesto
(Recipe courtesy of Zoom Yummy)
Directions:
1. Heat the oven to 375 F. Spray a large cookie sheet with non-stick oil spray and cover with aluminum foil.
2. Wash the artichokes and cut a half inch off the top and another half inch off the bottom of the stem. Cut the artichokes in half.
3. Rub the artichoke with the lemon. This will prevent the artichoke from browning or burning.
4. Cut the thorns off the artichokes (if desired). This is not necessary, as they will soften during baking.
5. Melt butter in the microwave—begin by heating for 35 seconds and continue until completely melted. Once the butter is melted, add the garlic and lemon juice.
6. Line artichoke leaves on the pan with the cut sides facing up.
7. Drizzle the butter mixture over the artichokes. Make sure all sides of the artichokes are evenly covered. Be sure to get it in the crevices as well.
8. Flip the artichokes face down on the pan. Lightly rub any extra butter on the other sides of the artichokes.
9. Roast the artichokes for 40-50 minutes. Check the artichokes often, as different sizes will finish cooking at different times. Being able to easily cut through a piece of the stem is an indicator that the artichokes are almost done cooking.
10. Once the artichokes are done cooking, flip them to face up and add any desired amount of Parmesan cheese.
11. Heat the oven to broil. Broil the artichokes for no more than 1 minute or until the cheese is melted. Keep an eye on the artichokes, because nothing is sadder than burnt cheese.
12. Remove the artichokes from the oven once the cheese has melted.
13 Stir mayonnaise and pesto together. Serve this sauce with the artichokes.
(Recipe courtesy of The Food Charlatan)
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