Archives for July 2012

Apricots with Marscapone

For the last few weeks, my CSA share has been a bag of apricots and a bag of cherries. The cherries do not last more than 15 minutes in my house. As soon as I wash them, they get scarfed down. The apricots are a little slower to be eaten in our house. It’s not that we don’t enjoy them, they just aren’t as addictive. I’ve considered that lucky because I’ve been transforming them into these appetizers at all our latest cook-outs.

Apricots with Marscapone

Apricots with Marscapone

Ingredients

  • 5 apricots
  • marscapone cheese (can substitute cream cheese)
  • honey
  • 2 slices cooked proscuitto or bacon, chopped fine
  • 2 fresh basil leaves, chopped fine

Instructions

  1. Cut the apricots in half and remove the stone.
  2. Place on a hot grill, stone side down, and cook for about 3 minutes or just until soft.
  3. Remove from grill and place a small spoonful of cheese on stone side. Drizzle with just a bit of honey.
  4. Mix together the proscuitto and basil and sprinkle on top.
  5. Serve immediately.
http://naturalgreenmom.com/apricots-with-marscapone/

Linked to eighteen25

Greatest Grilled Chicken Pesto Salad

Greatest Grilled Chicken and Vegetable Pesto Salad

I’m not holding back by naming this the greatest grilled chicken pesto salad. But I think it lives up to the hype. Really simple to prepare but so yummy! I used my spinach pesto as the dressing – adding a handful of fresh basil from the garden.

Start by making the simplest of marinades:

Garlic Marinade

I use a small mason jar, add all the ingredients and shake. Then let it sit while you prep your veggies.

Vegetables:

  • 2 eggplant
  • 2 yellow squash
  • 2 zucchini squash

Slice all the veggies about 1/2 inch thick. I like to cut my squash and zucchini diagonally so they don’t slip down the grill grates.

The trick to the vegetables? Score them so when you brush the marinade on, the garlic gets caught in the grooves!

Bring all your ingredients out to the grill.

If you have a grill large enough, preheat it to two different settings. Medium high for the chicken and just medium for the veggies. This helps keep your veggies from getting over cooked.

Once I get the chicken on the grill, I just season it with salt and pepper. Brush the veggies with the garlic olive oil.
Grill the chicken until the juices run clear – not pink. Grill the veggies until soft. I had to grill the veggies in batches.

Once cooked, chop the chicken and veggies.

Toss with the pesto and serve in a red pepper that has been halved and seeded. You can grill the red pepper until soft, or not. Your choice!

Greatest Grilled Chicken and Vegetable Pesto Salad

Red, White and Blue Fruit Coolers

Looking for the perfect, refreshing Fourth of July dessert? These easy to create coolers have just the right balance of sweet and healthy.

The top layer is frozen lemonade. To get it the right texture, use a fork to scrape it after you’ve frozen it in a pan.

Scrape Lemonade

Red, White and Blue Fruit Coolers

Red, White and Blue Fruit Coolers

Ingredients

  • 1 10 oz pkg frozen blueberries
  • 1 10 oz pkg frozen strawberries
  • 1 32 oz bottle lemonade
  • 2 tablespoons grated lemon zest
  • 4 tablespoons sweetener (sugar, honey, agave...you choose), divided
  • 1 cup water, divided

Instructions

  1. Pour lemonade in an 11x7 pan. Stir in the 2 tablespoons grated lemon zest. Cover and freeze overnight.
  2. 30 minutes before you need the lemonade, allow to thaw slightly on the counter.
  3. In a food processor, puree frozen blueberries, 2 tablespoons sweetener, and 1/2 cup water. Layer in the bottom of serving dish.
  4. Rinse out food processor. Puree frozen strawberries, remaining 2 tablespoons sweetener, and 1/2 cup water. Layer on top of the blueberries.
  5. Use a fork to scrape the lemonade into a fluffy texture. Scoop with an ice cream scoop and top the coolers.
http://naturalgreenmom.com/red-white-and-blue-fruit-coolers/

Here’s hoping your family has a happy and safe 4th!

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