Freshen Up Your Summer Menu With Recipes That Entice
Farm Fresh Summer Pizza, Matcha Chia Pudding with Berries and Pineapple Rum Upside Down Cake are just a few of the treats.
- CategoryEat & Drink
- Written & Produced byKara Mickelson
- Photographed byShane O’Donnell
Overnight Matcha-Chia Pudding
This delicious matcha-berry oat pudding is perfect for brunch and lazy summer mornings.
| 4 Servings|| Garnish|
|Combine hot water and matcha until mixed thoroughly. Stir in chia seeds. Add all remaining ingredients except toppings. Stir well using a fork to break up lumps. Pour into serving containers and cover tightly with plastic wrap. Place overnight in refrigerator. Check after 2 hours; mixture should have the consistancy of pudding. If not, stir in an additional teaspoon of chia seeds. Add toppings before serving.|
*Any kind of sugar can be substituted for the low glycemic sweetner, lucuma.
Farm/Garden Tomato-Herb Pizza
Elevate your pizza to new heights with summer farm-to-table herbs and produce.
|Roll out dough between 2 pieces of parchment paper. Shape dough onto a pizza pan or sheet pan, pressing and lightly stretching to create the shape. Add garlic butter, grated cheese, mozzarella and tomatoes. Cook in a preheated 450° oven until cheese melts and crust is light brown.|
Add herbs, herb oil, balsamic crème vinegar and extra fresh tomato just before serving.
|Cream butter, olive oil and garlic; refrigerate until ready to use. Just before use, heat in microwave until a spreadable consistency for a par-cooked pizza dough or completely melted for raw pizza dough.|
Garlic Herb Oil
|Pulse all ingredients in a small blender or food processor.|
Easy “Peezy” Pizza Dough
| Makes one 8- to 10-inch pizza|| || |
|Proof yeast to confirm it is active and fresh before use. Mix yeast and water together. Sprinkle a pinch of sugar in the mixture. Let stand 2 minutes. If the yeast bubbles and looks foamy, it is active. If the water just looks murky without any activity, it is probably no good. Discard and begin again with a new package of yeast.|
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).
Grilled Jerk Jackfruit Flatbread
This island-inspired Grilled Jerk Jackfruit Flatbread is a great vegetarian option.
|Drain jackfruit and rinse with water to remove extra salt. Coat with jerk paste. Marinate overnight.|
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.
Make up to 1 day before use
|Blend all ingredients in a food processor. Season to taste.|
|Mix all ingredients. If preparing the night before, add mango just before serving|
Almond Coconut Pineapple Rum
Wow your crowd with this decadent Almond Coconut Pineapple Rum Upside-Down Cake. Not only is it addictively delicious, it’s gluten-free.
|Butter a 9-inch round cake pan. Sprinkle with a small amount of cake mix and distribute throughout the pan.|
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.
|Heat all ingredients in a medium saucepan, stirring, until butter is melted.|
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