Freshen Up Your Summer Menu With Recipes That Entice

• 1 cup boiling hot water
• 1–2 tablespoons matcha powder
• ½ cup chia seeds
• 1 cup steel-cut oats
• 2 cups coconut milk, reduced or full-fat
• 4 teaspoons lucuma powder*
• 6 tablespoons honey

• assorted berries & fruit
• toasted coconut
• raw almonds
• edible flowers
• hemp seeds
• honey

• pizza dough (use Trader Joe’s pre-made if pinched for time)
• garlic butter
• fresh grated Parmesan or Romano cheese
• mozzarella cheese
• assorted tomatoes
• fresh herbs: basil, oregano, thyme
• garlic herb oil drizzle
• balsamic crème vinegar

• ½ stick unsalted butter

• 1 tablespoon olive oil

• 2 cloves fresh garlic, minced

• ¼ cup olive oil
• 2 cloves fresh garlic, minced

• juice from ½ lemon
• fresh herbs

• ¾ teaspoon instant yeast
• 1/3 cup water (70° to 95°)

• pinch sugar
• 1 cup extra-fine unbleached flour
• ¾ teaspoon granulated sugar

• ¾ teaspoon salt
• 2 tablespoons olive oil

Mix flour, sugar and salt thoroughly in a mixing bowl. (Salt kills yeast, so mixing the dry ingredients before adding the yeast is a critical step.) Create a well in the center of the flour. Pour in proofed yeast/water and slowly work into the flour. The dough will begin to look rugged. Use your hands to press and turn the dough upon itself a few times. Add more water if needed, a tablespoon at a time. Don’t overwork or overwater the dough. The dough should be somewhat smooth in texture.

Tuck the edges under the dough while creating a 5-inch disc shape. Place olive oil in a narrow container that will hug the dough disc and support the rising action. Coat dough with oil and place the smoothest side facing up in the container. Cover with plastic wrap, place in a warm, draft-free area and let rise until double in size (about 2 hours).

• 1 can jackfruit packed in brine
  or water (not sweetened or in syrup, preferably Aroy-D)
• Jerk Paste

• flatbread or tortillas
• juice from a navel orange
• Mango Slaw

Heat flatbread or tortillas on a grill or over an open stove top flame using a fork or tongs to flip over. Cook both sides. Reserve.

Grill marinated jackfruit pieces on an oiled grill. If using an outdoor grill, use a vegetable basket. Cook until the edges darken and nice grill marks appear. Flip over and continue to cook. (The goal: get a decent amount of char on each side without overcooking.) Remove and squeeze orange juice over jackfruit. Shred or smash pieces with a fork to break up.

Build the flatbread or tacos. Top with jerk jackfruit, Mango Slaw, hot sauce and garnishes.

• 1 tablespoon fresh thyme
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ teaspoon cayenne
• 2 teaspoons coarse salt
• 2 teaspoons granulated sugar

• ½ teaspoon smoked paprika
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1½ teaspoons allspice
• ½ teaspoon black pepper, ground
• ½ teaspoon white pepper, ground

• 6 garlic cloves, minced
• 1 cup chopped green onions
• 2 tablespoons red vinegar
• 2 tablespoons unsalted butter
• 1 tablespoon ketchup
• 1 whole star anise

• 1 firm ripe mango, small dice
• 1 red bell pepper, small dice
• 2 cloves garlic, minced

• ¼ cup 100% pure coconut water (unsweetened, unflavored)
• 1 tablespoon vegetable oil
• 4 green onions, sliced

• ½ cups purple cabbage, diced
• 3 tablespoons red wine vinegar
• 1 tablespoon honey, mild flavor
• ½–1 jalapeño pepper, minced

• sliced cherry tomatoes
• fresh cilantro leaves
• fresh lime wedges

• navel orange, cut into wedges
• microgreens
• avocado, sliced

• peri peri peppers
• hot sauce

• 1 box Simple Mills vanilla cupcake & cake almond flour mix (available at Whole Foods)
• 1 medium pineapple
• Pineapple Syrup

• zest and juice of 1 lime
• 1/3 cup unsweetened applesauce
• 1/3 cup unsalted butter, melted
• 1/3 cup water
• 3 eggs
• 2 tablespoons vanilla

• 1 tablespoon ground cinnamon
• ½ teaspoon fresh ground nutmeg
• 1 teaspoon baking powder
• 1 can sweetened condensed coconut milk
• mint and/or fresh cherries, optional

Skin pineapple and slice into 1/8-inch thick rounds. Pare down rounds and remove core. Slice pineapple into wedges.

Add wedges to pineapple syrup and cook over medium heat until tender. Carefully turn pineapple to keep fully coated. Add water if needed to prevent burning. Remove from heat and let steep, covered, for 5 minutes. Remove pineapple and reserve. Reduce syrup until it begins to thicken. Remove from heat and add lime juice and zest. Reserve.

Artfully layer pineapple wedges in the bottom of the pan. Drizzle with 2 tablespoons of pineapple syrup. Reserve remaining syrup.

Pour dry box mix into a mixing bowl. Add applesauce, melted butter, water, eggs, vanilla, cinnamon, nutmeg and baking powder; stir completely. Pour mixture into the prepared pan on top of the pineapple.

Bake at 350° per package instructions. If cake is uncooked in the center, cook another 10–15 minutes until a tester comes out clean. Remove and slide a knife around the edges. Let cake rest for 5 minutes.

Unmold and serve warm, or chill and bring to room temp before serving. Top cake with remaining pineapple syrup, warmed sweetened condensed coconut milk, mint and cherries. Cake will last for 3 days under refrigeration tightly wrapped in plastic.

• ½ cup Lyle’s simple syrup

• 3 tablespoons rum

• 3 tablespoons unsalted butter