We are keeping things relatively quiet over here this weekend, as our youngest has finals next week and we really need to get our ducks in a row to celebrate our graduates next Saturday. So I’m really looking forward to getting caught up on a few things in the sunshine and doing a little cooking for the fam. Here are some of the things I’ll be serving up this weekend.
Watermelon, Feta & Arugula Salad
Broccoli Salad
WHAT YOU NEED
Salad
- 1 pound broccoli florets (I bought ours pre-cleaned and cut which saved a step)
- ½ cup raw slivered almonds
- ½ cup finely chopped red onion
- ½ cup grated sharp cheddar cheese (optional)
- ⅓ cup dried cranberries or dried tart cherries, chopped (I think chopped red grapes would taste great, too!)
Honey mustard dressing
- ⅓ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon fine sea salt
WHAT YOU DO
- Toast the slivered almonds: Pour the almonds into a medium skillet over medium heat. Cook, stirring frequently (careful, they’ll burn!), until the almonds are turning golden on the sides, about 5 minutes. Pour the toasted almonds into a large serving bowl.
- Add the chopped broccoli, onion, cheese, and cranberries to the serving bowl. Set aside.
- In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
- Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
- Leftovers will keep well for 3 to 4 days in the fridge, covered.
Caprese Salad With Peaches
WHAT YOU NEED
- Peaches
- Heirloom tomatoes
- Ball of mozzarella ((can use vegan mozzarella slices—we used the Follow Your Heart brand)
- Balsamic glaze (we love Trader Joe’s)
- Basil
WHAT TO DO
Layer the peaches, tomatoes, and mozzarella on this serving plate and drizzled with the balsamic glaze and chopped basil before serving. The peaches give this traditional dish a fresh pop of flavor.
Healthy Strawberry Shortcake
This recipe checks a number of boxes: it’s gluten free, low carb, paleo, and low sugar. And, we used Truwhip vegan whipped topping instead of the yogurt topping suggested in the recipe because it is what I found at Target.
WHAT YOU NEED
Shortcake
- 2 eggs
- 3 tablespoons liquid coconut oil or avocado oil
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 2 1/4 cup almond flour
- 1 teaspoon baking powder
Topping
- 1 cup yogurt of choice (anything works! I used coconut for dairy-free and vanilla cow’s milk for a dairy one)
- 2 cups organic strawberries, washed and sliced
WHAT TO DO
- Preheat oven to 350 degrees and grease a round baking with oil
- Whisk together eggs, oil, maple syrup and vanilla until smooth
- Mix in almond flour and baking powder until smooth and no lumps are in the mix
- Add to baking dish and bake in oven for 15-18 minutes
- Let the cake cool a bit then spread yogurt on top and sliced strawberries
- Slice and enjoy!
Peach and Blueberry Cobbler (minus the blueberries)
I hope this gives you a jump start on your BBQ this weekend. Have fun and enjoy the sunshine.
xo,
