41 Best Pool Party Food Ideas for a Perfect Summer Day

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Grilled Buffalo Chicken

30-Minute Grilled Buffalo Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Prepare yourself for a flavor explosion with this grilled buffalo chicken dish! The chicken is delightfully moist and flavorful, and it’s ready to serve in less than 30 minutes.

Ingredients

• 4 large chicken breasts
• 1/2 cup buffalo sauce
• 2 tbsps olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp ground chili

Instructions

1. Start by heating the grill to high heat.
2. Combine the dry ingredients with salt, pepper, and olive oil and rub both sides of the chicken using a clean brush.
3. Brush the chicken thoroughly with 1/2 cup buffalo sauce, covering both sides.
4. Put the chicken in the fridge for about 5 minutes to let it absorb the flavors.
5. Place the chicken breasts on the grill and cook until done. Flip the chicken breasts after 6 minutes. Continue grilling for another 6 minutes.
6. After grilling, clean the brush and top the chicken with extra buffalo sauce. homemade mayo sauce, chopped green onion, and ranch or blue cheese dressing should accompany the chicken.

2. Healthy Apple Nachos

Healthy Apple Nachos (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Total: PT12M · Yield: [‘3’, ‘3 small plates’]

These yummy, coconutty apple nachos are a perfect treat for the family. A healthy snack the kids will absolutely love! They’re vegan, gluten-free, and dairy-free.

Ingredients

• 2 medium apples
• 1 tbsp fresh lemon juice
• ¼ cup nut butter of choice (peanut, almond, sunflower, cashew, etc.)
• 1/4 cup dark chocolate chips
• 2 tbsp unsweetened shredded coconut
• 1/8 tsp cinnamon
• 1 tbsp hemp seeds

Instructions

1. Core your apples and slice them, keeping them as flat as possible.
2. Add the apple slices to a bowl, squeeze in the lemon juice and toss to coat.
3. Warm your nut butter in a microwave for around 20-30 seconds until it’s soft enough to drizzle. Don’t overheat it.
4. Get out a large plate and layout your apple slices in a single layer. Try to cover the whole plate and use all of its surface.
5. Drizzle the butter in a circular motion, top up with chocolate chips, shredded coconut, cinnamon, and hemp seeds.

3. Strawberry Avocado Pasta Salad

Strawberry Avocado Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [’12’]

This is a colorful and fresh mains or side dishes that works for any occasion.

Ingredients

• 1 pound (450g) pasta (any shape you prefer)
• 5 cups (150g) baby spinach
• 1 pound (453g) strawberries (hulled and sliced)
• 3 avocados (peeled, destoned and diced)
• 4 green onions (slice and use both the white and green parts)
• Balsamic vinaigrette (to taste)
• 1 tablespoon poppy seeds
• fresh mint leaves (for optional garnish)
• salt and pepper (to taste)

Instructions

1. Cook the pasta according to package instructions, drain when done, and rinse with cold water so it stops cooking.
2. Add the cooled down pasta to a bowl along with the spinach, strawberries, avocado, green onions, poppy seeds and balsamic vinaigrette, Mix, taste, and adjust amount of dressing, as needed.
3. Allow salad to chill in the refrigerator for at least 1 hour, then garnish with mint leaves and serve.

4. Grilled Watermelon Salad

Grilled Watermelon Salad with Feta and Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘8’]

A flavorful and colorful summer salad that is so easy to make!

Ingredients

• 1 small watermelon (seedless variety, if possible)
• 2 ½ tablespoons olive oil (divided)
• 7 ounces (200g) feta cheese crumbled
• 2 cups (380g) blueberries
• 2 tablespoons orange juice
• juice from one lime
• mint leaves (for garnish)

Instructions

1. Heat an outdoor grill to high, or heat a griddle pan on the stovetop.
2. Cut the watermelon into half-inch thick wedges, remove the rind, and use 1 tablespoon of olive oil to brush onto both sides of the wedges.
3. Cook watermelon on each side for 2-3 minutes until grill marks develop.
4. Arrange the grilled watermelon on a serving plate and top with feta and blueberries.
5. In a small bowl, mix together olive oil, lime juice, orange juice, and salt, then drizzle over the salad.
6. Garnish with mint leaves and serve immediately.

5. Apple Granola Goodness

Healthy Apple Snacks with Granola is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 to 6 servings’]

These Healthy Apple Snacks with Granola are known as Apple Granola Topped Goodness at our house. They’re the best way to satisfy a sweet tooth while using healthy, delicious ingredients.

Ingredients

• 2 apples, (sliced)
• ½ cup of granola
• ½ cup of semi-sweet (non-dairy) chocolate chips

Instructions

1. Slice the apples into spears.
2. Melt the vegan chocolate chips in a microwave in 45-second increments. If it’s not melted, stir and try again. Keep a close eye to not burn the plant-based chocolate. It’s easy to do!
3. Dip the top of the slices lightly into the vegan chocolate and then immediately dip it in the granola. Put on a plate and enjoy, or throw in the refrigerator to chill.

6. Hawaiian Garlic Butter Shrimp Kabobs

Hawaiian Garlic Butter Shrimp Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’10’, ’10 skewers’]

These scrumptious Hawaiian Garlic Butter Shrimp Kabobs are super easy and delicious! Succulent shrimp gets marinaded for maximum flavor, then pan-seared and bathed in buttery goodness.

Ingredients

• 1 lb shrimp (deveined (see notes))
• 10-12 cloves garlic (minced)
• ¼ tsp paprika
• ¼ tsp cayenne
• 1 lemon (zested and cut into wedges)
• 2 tbsp extra virgin olive oil
• 3 tbsp unsalted butter (cut into small cubes)
• Salt and pepper (to taste)

Instructions

1. If using bamboo or wooden skewers, soak in water for at least 20 minutes.
2. Pat shrimp dry and add to large bowl, along with ½ tsp salt, ½ tsp pepper, garlic, paprika, cayenne, lemon zest, and olive oil. Let marinade for 15-20 minutes.
3. Thread marinaded shrimp onto skewers.
4. If cooking on a pan, heat a cast iron skillet over medium-high heat. Once hot, add a single layer of shrimp skewers, making sure to not overcrowd the pan. Cook until sides of shrimp start to get opaque, about 2-3 minutes. Then flip the skewers and add a couple cubes of butter. Cook for an additional 2 minutes or until shrimp is cooked through and butter is lightly browned. Transfer skewers to a plate and pour garlic butter sauce over the shrimp. Use a dry paper towel to wipe the pan clean, then repeat with remaining skewers. Squeeze a wedge of lemon over the cooked shrimp and serve warm.
5. If grilling, heat the gas grill to medium-high. Melt the butter in the microwave and set aside for basting. Place skewers on grill and cook 2-3 minutes. Brush with a generous amount of butter, flip, and cook for 2 more more or until shrimp is opaque. Brush with more butter. Then transfer to a serving plate and squeeze fresh lemon juice over the shrimp.

7. Cashew Energy Balls

5-Ingredient Cashew Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’27’, ’27 energy balls’]

Cashew energy balls are sweet, nutty, kid-friendly, and yummy. They’re vegan, dairy-free, Whole30, Paleo and made out of 5 ingredients. A great snack or dessert!

Ingredients

• 1 cup raw cashews
• 1 cup soft dates
• ¾ cup unsweetened shredded coconut
• ¼ tsp vanilla extract
• 1/8 tsp sea salt

Instructions

1. Add cashews into the processor and pulse until they become flour-like.
2. Then, add in the rest of the ingredients and pulse until one smooth texture.
3. Roll the dough into small balls. Or use a cookie scoop to just scoop them out.
4. Store in a refrigerator for at least 30 minutes before serving.

8. Fruit Salsa with Cinnamon Chips

Fruit Salsa With Cinnamon Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT14M · Total: PT24M · Yield: 12

One of easiest appetizers, this Fruit Salsa with Cinnamon Chips is perfect in the warmer months.

Ingredients

• 10 flour tortillas (fajita size)
• 1/4 cup melted butter
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 can, 8oz, crushed pineapple drained (lightly drained is fine)
• 1 cup fresh strawberries, washed, stems removed and cut into small pieces
• 5 mandarin oranges, peeled, and cut into small pieces
• 2 kiwifruit, peeled, sliced and cut into small pieces
• 1 tablespoon lemon juice
• 1-1/2 teaspoons granulated sugar

Instructions

1. Add pineapple, strawberries, oranges and kiwi to a medium bowl and mix well.
2. Add lemon juice and sugar and mix well to evenly coat. Cover and refrigerate until ready to serve, mix before serving.
3. TO MAKE CINNAMON CHIPS: Add sugar and cinnamon in a small bowl and mix well.
4. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place a single layer of flour tortillas onto baking sheet. Use a pastry brush to add butter to each tortilla.
5. Generously sprinkle with cinnamon sugar. Use a knife to cut each tortilla into 8 triangles.
6. Heat for 5-12 minutes. This is a very broad time because it really depends on how much butter you put onto your tortillas and how thick they are. I found that when I used a lot of butter, I baked for 10-12 minutes.
7. You can check your chips after 5 minutes in the oven and if they aren’t crispy, return for additional time. Cool completely. Serve chips with fruit salsa.

9. Air Fryer Potato Wedges

Air Fryer Potato Wedges is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT60M · Yield: [‘8’, ‘8 people’]

Air Fryer Potato Wedges are super crispy on the outside and tender on the inside, making the perfect easy side dish for this air fryer chicken thighs or an appetizer for dipping in ketchup or your favorite sauce.

Ingredients

• 3 large Russet potatoes (do NOT remove the skin)
• 1/4 cup olive oil
• 1 TBSP garlic powder
• 1 TBSP Italian seasoning (or other of your choice such as Cajun seasoning, Greek seasoning, etc)
• 1 tsp salt (or to taste)
• 1/4 tsp freshly ground black pepper (or to taste)
• 1/2 cup freshly grated Parmesan
• Chopped fresh parsley for garnish

Instructions

1. Preheat the air fryer to 390°F (199° C).
2. Scrub potatoes and cut into wedges about ½ -inch thick. Depending on the size of the potatoes, they will yield about 8-12 wedges each.
3. Then, soak the potato wedges in cold water for 20-30 minutes. Drain and pat them dry with paper towels. They must be dry; otherwise, they will steam instead of air frying and will get soggy instead of crispy!
4. Toss the wedges with olive oil, garlic powder, Italian seasoning, salt, pepper, and Parmesan until well coated in a large mixing bowl.
5. Place potato wedges in the air fryer basket and cook for 15 minutes.  It is key to NOT overcrowd the air fryer in order for them to cook evenly. If needed, cook in smaller batches, always in a single layer.
6. Toss and cook for additional 10- 12 minutes, tossing every 5 minutes or so until crispy.
7. Serve them with chopped fresh parsley on top and a small bowl of ketchup on the side (or your favorite sauce).

10. Instant Pot Chicken Drumsticks

Instant Pot Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 people’]

This Instant Pot chicken drumsticks recipe is perfect for any occasion. With a combination of savory spices, tender meat, and a mouthwatering BBQ sauce finish, these chicken legs are bound to become a family favorite.

Ingredients

• 2 pounds chicken drumsticks (about 8 drumsticks)
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1/2 cup BBQ sauce (your favorite brand)
• Salt to taste

Instructions

1. Prep the Chicken: Start by patting the chicken drumsticks dry with paper towels. This step is crucial for achieving that crispy skin later on. In a small bowl, combine the teaspoon garlic powder, onion powder, smoked paprika, and tsp black pepper. Rub the spice mixture evenly over the drumsticks.
2. Sauté in the Instant Pot: Turn on the Instant Pot and select the sauté function. Add the olive oil and allow it to heat up. Once hot, add the drumsticks in batches, cooking each side for about 2-3 minutes until they get a nice golden-brown sear. This step locks in the flavor and gives the chicken a beautiful color.
3. Pressure Cook the Drumsticks: After all the drumsticks are browned, remove them and set them aside. Pour the chicken broth into the pot to deglaze, scraping up any browned bits from the bottom. Place the drumsticks back into the Instant Pot, arranging them in a single layer if possible. Close the lid, set the valve to the sealing position, and select the pressure cook (manual) setting. Cook on high pressure for 10 minutes.
4. Natural Pressure Release: Once the cooking time is up, allow the Instant Pot to do a natural pressure release for 5 minutes. Then, carefully perform a quick release by turning the valve to the venting position. This step helps the chicken retain its juices and prevents it from drying out.
5. BBQ Finish: After the pressure release, open the lid and remove the drumsticks. Brush each one generously with your favorite BBQ sauce. If you prefer crispy skin, place the drumsticks in an air fryer set to 400°F for 5 minutes, or until the skin is crispy and the sauce is caramelized. This step is optional but highly recommended for the best texture.
6. Serve and Enjoy: Transfer the drumsticks to a serving platter and sprinkle with a little more ground black pepper if desired. Serve with extra BBQ sauce on the side, and enjoy your delicious Instant Pot chicken drumsticks!

11. Pasta Salad with Sun-Dried Tomatoes

Pasta Salad with Sun Dried Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT9M · Total: PT24M · Yield: [‘6’]

You’ll love this Mediterranean inspired pasta salad with sun dried tomatoes, arugula, artichokes, tomatoes and olives. Loaded with flavour, this will be a winning potluck recipe.

Ingredients

• 1/4 cup oil from sun dried tomatoes packed in oil
• 2 tbsp red wine vinegar (white wine vinegar will work as well)
• 1 clove garlic (grated)
• 1/4 tsp salt
• 1/4 tsp dried basil
• 1/2 lb whole wheat rotini
• 1/2 cup sun dried tomatoes packed in oil drained and chopped
• 2 cups packed arugula
• 1.5 cups halved cherry tomatoes
• 2 green onions (sliced)
• 1 398 ml can artichoke hearts (drained and chopped)
• 1/2 cup chopped kalamata olives
• 1/4 cup thinly sliced basil
• 1/4 cup feta or Parmesan cheese (optional)
• 1/4 tsp salt

Instructions

1. In a small bowl or mason jar, combine all ingredients for lemon herb vinaigrette.
2. Cook rotini according to package directions. Once pasta is cooked, drain and toss warm pasta with dressing to avoid it clumping together. Allow pasta to cool.
3. In a large bowl, combine cooled, dressed pasta with arugula, cherry tomatoes, green onions, artichokes, olives, basil, cheese (if using) and salt. Serve immediately.

12. Pineapple Mango Salsa

Pineapple Mango Salsa (Sweet & Spicy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’]

This sweet, spicy Pineapple Mango Salsa is so refreshing and bursting with tropical flavors, just perfect for summer. Serve it with tacos, fish, or enjoy just as a dip with chips.

Ingredients

• 1 cup Pineapple (diced)
• 1 1/2 cup Mango (diced)
• 1/2 cup Red onion (diced)
• 1/2 cup Red bell pepper (diced)
• 1 Jalapeno (remove seeds, and finely diced)
• 3 tablespoon Cilantro (chopped)
• 2 tablespoon Lime juice
• 1/4 teaspoon Salt

Instructions

1. In a bowl add all the ingredients. Toss to combine. Taste and adjust seasoning .
2. Pineapple mango salsa is ready. Refrigerate for 30 minutes and serve!

13. Feta Watermelon Salad

Feta Watermelon Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT12M · Yield: [’10’, ’10 Servings’]

In this Feta Watermelon Salad recipe, savory arugula, sweet watermelon, salty feta, fresh mint and spicy red onion are tossed in a homemade balsamic glaze for a flavorful and refreshing summer side dish.

Ingredients

• 2 cups arugula
• 4 cups watermelon (cut into 1” squares and chilled)
• ½ cup red onion (finely sliced)
• ½ cup feta cheese
• ¼ cup Mint (julienned (garnish))
• Salt and pepper to taste
• 1 Tablespoon balsamic vinegar (high quality, thick, sweet)
• ½ teaspoon Dijon mustard
• 1 teaspoon honey

Instructions Make the Glaze

1. In a small bowl, whisk together the glaze ingredients. Set aside.

Assemble the Salad

1. Arrange the arugula in an even layer on a serving dish (I used a large, shallow serving bowl).
2. Evenly spread the watermelon and red onion on top of the arugula.
3. Sprinkle feta cheese over the watermelon.
4. Drizzle the balsamic glaze over the salad, and gently toss the salad to combine the ingredients.
5. Sprinkle the top with freshly ground pepper and sea salt, then garnish with fresh mint.
6. Serve immediately.

14. Chicken Bacon Ranch Salad

Chicken Bacon Ranch Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT140M · Yield: [’10’, ’10 servings’]

A crowd-pleasing salad with layers of veggies, chicken, bacon, boiled eggs, cheese and a homemade ranch dressing. Looks gorgeous when prepared in a trifle bowl!

Ingredients

• Homemade Buttermilk Ranch Dressing or your favorite bottled ranch dressing
• 9 cups chopped romaine lettuce
• 1 red bell pepper (diced)
• 1 yellow pepper (diced)
• 12 ounces frozen corn (will thaw as salad chills)
• 2 cups grape tomato halves
• 1 medium red onion (diced)
• 2 ½ cups shredded cheddar cheese
• 1 pound bacon (cooked and crumbled)
• 2 cans chicken breast
• 3 green onions (chopped)
• 2 hard boiled eggs (cut into wedges)

Instructions For the Homemade Dressing

1. Prepare dressing by combining all ingredients in a large bowl. Whisk until smooth.
2. For best flavor, cover and refrigerate for 2-3 hours or up two days days.

1st Layer:

1. ⅓ lettuce, ½ red pepper, ½ yellow pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon, ½ chicken, then drizzle ½ cup prepared dressing.

2nd Layer:

1. ⅓ lettuce, ½ red pepper, ½ yellow pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon, ½ chicken, then drizzle ½ cup prepared dressing.

3rd Layer:

1. ⅓ lettuce, ⅓ corn, ½ cup shredded cheese, ⅓ bacon, green onions, drizzle ½ cup dressing around the edge, top with egg and remaining tomatoes
2. Chill for two hours prior to serving.

15. Cornbread Salad

Cornbread Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT195M · Yield: [‘6’]

This southern style layered salad will be a hit at your next party.

Ingredients

• 7 cups (1400g) cornbread (cut into 1-inch cubes)
• 6 ounces (170g) bacon (about 6 slices)
• 1 pound (450g) tomatoes (diced)
• 3 scallions
• 1 cup (120g) shredded cheddar cheese
• 1 can (396g) pinto beans (or black beans)
• 1 can (396g) corn kernels
• 1 cup (220g) mayonnaise
• 1 cup (240g) sour cream
• 1 cup (240g) Ranch dressing

Instructions

1. Cut cornbread into 1-inch cubes and set aside.
2. In a medium frying pan, cook bacon until crisp. Transfer to a paper towel-lined plate to cool, then cut or crumble into bite-sized pieces.
3. Combine diced tomatoes and thinly sliced scallions in a medium bowl. Rinse and drain the canned beans and corn.
4. Prepare the dressing in a small bowl by whisking together mayo, sour cream, and ranch dressing.
5. In the bottom of a large bowl, layer the cornbread pieces, then the tomatoes and scallions, beans and corn, then top with the dressing mixture. Finish by adding the cheese and bacon bits.
6. Cover and chill the salad in the fridge for about 3 hours.
7. When ready to serve, remove from fridge and toss well.

16. Parmesan Zucchini Bites

Parmesan Zucchini Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT20M · Total: PT27M · Yield: [’46’, ’46 zucchini bites’]

These parmesan zucchini bites are low calorie, full of fiber, vegetarian, and gluten-free. It’s a perfect little snack you can have throughout the day.

Ingredients

• 3 medium zucchinis
• 1 tsp ground garlic
• ½ tsp salt
• ½ cup parmesan (powder)
• pinch of paprika

Instructions

1. Preheat the oven to 425F (220 C) and get a baking tray. Line it with parchment paper and spray a little bit of cooking oil on it.
2. Slice dry zucchini into ¼ inch (0.65 cm) thick pieces. Place the slices on the baking sheet, sprinkle with garlic and salt.
3. Cover each zucchini slice with a layer of parmesan and sprinkle some paprika over them.
4. Bake parmesan bites in the oven for 15-20 minutes until parmesan is light golden brown.
5. Allow to cool down for 5 minutes before serving. Feel free to have them with your favorite sauce.

17. Watermelon Feta Salad Skewers

Watermelon Feta Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’, ’12 skewers’]

Watermelon Feta Skewers are perfect to celebrate Canada Day with or at any time throughout the summer!

Ingredients

• 24 cubes of watermelon (about ⅓ a medium watermelon)
• 8 ounces feta
• 2 mini cucumbers (12 slices)
• 4 ounces cured meats – prosciutto (salami)
• 12 large leaves of basil
• 2 tablespoons balsamic reduction
• ½ teaspoon kosher salt
• 12 wooden skewers

Instructions

1. 1. Dice the watermelon and feta into 1-inch cubes. Use a mandoline to thinly slice the cucumbers lengthwise.
2. 2. Skewer the watermelon, then the meat, cucumber, feta, and basil, and finish with another piece of watermelon.(Fold the meat, cucumber, and basil just prior to skewering.)
3. 3. Arrange on a serving platter. Drizzle with balsamic reduction and a sprinkle of kosher salt over top. Serve immediately.

18. Vegan Fried Chicken Tacos

Vegan Fried Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz (400 g) extra-firm tofu, pressed and cut into 4 to 5 long strips
• 1 cup unsweetened plant-based milk (soy, almond, or oat)
• 1 tablespoon apple cider vinegar
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Neutral oil for frying (about 1/2 inch depth for frying, plus more as needed)
• 8 small flour tortillas (or corn tortillas)
• 2 cups shredded cabbage
• 1 cup shredded carrot (or coleslaw mix)
• 1/3 cup vegan mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon sugar (optional, for slaw)
• 1 avocado, sliced
• 1/2 cup salsa or pico de gallo
• Fresh cilantro, chopped (optional)
• Lime wedges for serving

Instructions

1. 1. Prepare the tofu: press for 15–20 minutes to remove moisture, then cut into 4 to 5 long strips.
2. 2. Make vegan buttermilk by whisking plant-based milk with apple cider vinegar and let sit for 5 minutes.
3. 3. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper.
4. 4. Dip each tofu strip first into the vegan buttermilk, allowing excess to drip off, then dredge in the seasoned flour until well coated. Place on a rack.
5. 5. Heat oil in a frying pan to 350–375°F (175–190°C). Fry the coated tofu strips in batches until golden and crisp, about 2–3 minutes per side. Drain on paper towels.
6. 6. Optional: keep cooked strips warm in a low oven (around 200°F/95°C) while finishing the rest.
7. 7. Prepare slaw: in a bowl, toss shredded cabbage and carrot with vegan mayo, lime juice, sugar (if using), and a pinch of salt. Chill for 5–10 minutes.
8. 8. Warm tortillas in a dry skillet or microwave until flexible. Keep wrapped warm.
9. 9. Slice avocado and set out salsa and cilantro for toppings.
10. 10. Assemble tacos: place a few fried tofu strips on each tortilla, top with slaw, avocado slices, salsa, and cilantro. Squeeze a little lime over if desired.
11. 11. Serve with additional lime wedges on the side.
12. 12. To customize: offer hot sauce, pico de gallo, or pickled jalapeños for extra heat.

19. Easy Sandwich Pinwheels

Easy Pinwheel Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [’21’, ’21 pieces’]

Make our delicious sandwich pinwheels recipe featuring flour tortillas, cream cheese, deli meat, cheese, and fresh green onions. They are simple to make, ideal for picnics or serving as an appetizer.

Ingredients

• 3 large tortillas ( about 10 inches/ 25 cm, Note 2)
• ½ cup cream cheese
• 2 tablespoons grated Parmesan
• 2 garlic cloves (grated)
• 2 tablespoons green onions (finely chopped)
• 5 large basil leaves
• ¼ teaspoon fine sea salt
• ⅛ teaspoon ground black pepper
• 8 lettuce leaves (more if necessary to cover)
• 5 slices deli turkey (or as required)
• 5 pepperoni slices (or as required)

Instructions

1. Spread: Mix cream cheese with grated Parmesan, grated garlic, finely sliced green onions, finely sliced basil, salt, and pepper to taste.½ cup cream cheese + 2 tablespoons grated Parmesan + 2 garlic cloves + 2 tablespoons green onions + 5 large basil leaves + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
2. Build: Lay the tortillas on the working surface. Spread the cream cheese mixture evenly across the tortilla, leaving about ½ inch (1 cm) free all around. Top with lettuce leaves, deli turkey, and pepperoni, slightly overlapping each layer of ingredients.3 large tortillas + 8 lettuce leaves + 5 slices deli turkey + 5 pepperoni slices
3. Roll up tightly. Wrap well in plastic wrap and refrigerate for at least 30 minutes or longer.
4. Cut: Remove the plastic wrap. Secure the roll-ups with toothpicks or wooden picks. Use a good knife to slice the roll in between the picks. Arrange on a platter.

20. Vegan Fudgesicles

Vegan Fudgesicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups unsweetened almond milk
• 1/3 cup unsweetened cocoa powder
• 1/3 cup maple syrup
• 2 tablespoons creamy almond butter
• 2 tablespoons cornstarch
• 2 tablespoons water (for slurry)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. 1. Gather and measure all ingredients.
2. 2. Make a cornstarch slurry by whisking the cornstarch with 2 tablespoons water in a small bowl.
3. 3. In a saucepan, whisk together almond milk, cocoa powder, maple syrup, and a pinch of salt; bring to a gentle simmer.
4. 4. Stir in almond butter and vanilla; continue simmering for 1–2 minutes until the mixture is smooth.
5. 5. Pour in the cornstarch slurry while whisking; cook the mixture on medium heat until it thickens to a pudding-like consistency, about 2–4 minutes.
6. 6. Remove from heat and let cool slightly, then pour into popsicle molds and insert sticks; freeze for at least 4 hours or until solid.
7. 7. To serve, unmold the fudgesicles and enjoy. Any leftovers can be kept in the freezer.

21. Smashed Brussels Sprouts

Smashed Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘2’, ‘2 small plates’]

These yummy, sweet and crispy brussels sprouts are a perfect snack for kids and families. Healthy comfort food you can make with old Brussels sprouts. Gluten-free and vegetarian.

Ingredients

• 1 lb brussels sprouts
• 1 tbsp olive oil
• ½ tsp sea salt
• ½ tsp black pepper
• 3 tbsp mayonnaise
• 1 tsp fresh lemon juice
• 2 cloves garlic (minced)
• 1 tsp thyme
• 1 tsp lemon zest

Instructions

1. Preheat the oven to 425F.
2. Cut off the stems of brussels sprouts.
3. Add the brussels sprouts to a bowl and add in some water. Cover the bowl with a plate and microwave for 5 min at maximum heat to steam.
4. Place the brussels sprouts on a baking sheet and smash with the flat part of a glass to flatten them out.
5. Drizzle olive oil all over the sprouts and sprinkle with salt and black pepper.
6. Bake in the oven for 20 minutes until golden and crispy.
7. Mix all the ingredients for the dipping sauce in a bowl and serve your mashed brussels sprouts.

22. Peach Guacamole

Peach Guacamole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT-497084H36M11S · Yield: [‘8’, ‘Serves 8-10’]

Classic, super flavorful guacamole with fresh, juicy peaches on top.

Ingredients

• 5 medium ripe avocados, peeled and pitted
• ½ medium jalapeno, peeled and finely minced
• ¼ medium red onion, peeled and finely minced
• ½ cup fresh cilantro leaves, chopped
• 2 cloves garlic, peeled and minced
• Zest and juice of 2 medium limes
• 1 ½ teaspoons coarse salt
• ½ teaspoon ground black pepper
• 2 medium peaches, diced
• Tortilla chips, for serving

Instructions

1. Place the avocados in a large glass bowl and mash with the back of a fork. Stir in the jalapeno, red onion, cilantro, garlic, lime zest and juice, salt and black pepper until combined. Cover and refrigerate at least 30 minutes. Stir, then taste and adjust seasoning, if necessary.
2. Top with diced peaches and serve immediately with tortilla chips.

23. Hawaiian Inspired Macaroni Salad

Hawaiian-Inspired Macaroni Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT112M · Yield: [’12’, ’12 servings (as a side dish)’]

Creamy mayo and vinegar dressing coat these plump macaroni. Begin a few hours in advance for maximum flavor. Optional add-ins can be found in the Notes section.

Ingredients

• 4 cups (920 grams) mayonnaise (separated)
• 1/4 cup (60 milliliters) apple cider vinegar
• 1 tablespoon (15 milliliters) soy sauce
• 1 1/2 teaspoons sugar (or honey)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon white pepper (plus more to taste)
• 1 pound (454 grams) large elbow macaroni
• 5 (about 2 cups or 75 grams) green onions (trimmed and finely minced (plus more to garnish))
• 2 medium (about 2 cups or 60 grams) carrots (peeled and shredded)

Instructions Prepare the Macaroni Salad Dressing

1. In an 8-quart mixing bowl, whisk together the 2 1/2 cups (575 grams) of the mayonnaise together with the apple cider vinegar, soy sauce, sugar, kosher salt, and white pepper until smooth. Keep the reserved mayonnaise in a covered container in the fridge (or in its jar) to add to the macaroni salad later.
2. Once the dressing is smooth, put the bowl in the fridge to allow the flavors to marry while you prep the rest of the recipe components.

Boil the Elbow Macaroni

1. Bring a gallon of water to a rapid boil in a 12-quart (or larger) stockpot over medium-high heat. Once the water in the pot begins to boil, season it with 1 tablespoon of kosher salt.
2. Add the pasta to the boiling water and cook for 11 minutes, stirring the noodles occasionally to prevent them from clumping together.Drain the pasta in a colander and rinse it under cold water to slow the cooking process. Allow the pasta to cool in the colander for 5 minutes.

Assemble the Macaroni Salad

1. Transfer the warm pasta to the mixing bowl with the prepared dressing. Next, add the shredded carrots and the minced green onions.
2. Fold the pasta, carrots, and onions into the dressing using a large spoon until everything is well combined. After mixing, cover the bowl and refrigerate it for 1- 1 1/2 hours (or up to 3 days) to allow the pasta to absorb the dressing.

Finish the Macaroni Salad

1. Stir in the remaining 1 1/2 cups (345 grams) of mayonnaise into the chilled macaroni salad. Adjust the salt and white pepper to your liking if needed. You can also add 1/2-1 cup (115-230 grams) more mayonnaise as desired until it reaches a creaminess you prefer.  Refrigerate the macaroni salad until you’re ready to serve it. Stir it well just prior to serving it.

24. Pico De Gallo

Easy Pico de Gallo Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

Making homemade pico de gallo takes just 10 minutes! It’s a budget-friendly way to add flavor to meals and when made at home you can adjust the flavors to how you like it!

Ingredients

• 2 cups of diced tomatoes
• ½ cup of cilantro (chopped)
• ½ of a small red onion (finely chopped)
• 1 jalapeño (minced (remove seeds for less spice))
• ½ lime (juiced)
• 1 teaspoon of olive oil
• Pinch of salt

Instructions

1. In a medium sized bowl, add all the ingredients and mix together.
2. Store in the refrigerator in an airtight container for up to 5 days.

25. Homemade Crostini

How To Make Crostini – Easy Homemade Crostini Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [’30’, ’30 slices’]

Discover how to make crostini with this easy homemade crostini recipe. With 3 ingredients and 15 minutes, make delicious crostini to take your appetizers to the next level.

Ingredients

• 1 French baguette
• 2 tbsp Olive oil
• Kosher salt

Instructions

1. Preheat oven to 350˚F.
2. Slice the bread into 1/2-inch thin slices, using a serrated knife.
3. Spread the bread slices in a single layer on a baking sheet. Brush the slices of bread with olive oil on both sides. Sprinkle with salt.
4. Bake for 7 to 8 minutes. Flip and bake for another 5 minutes until golden brown and crispy. Keep an eye so they won’t burn.
5. Remove from the baking sheet and let it cool before serving.
6. Serve the crostini with toppings, spreads or dips.

26. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

27. Grilled BBQ Pineapple with Cinnamon Glaze

Grilled Pineapple Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT40M · Yield: [‘5’, ‘5 people’]

An EASY and healthy grilled pineapple skewers recipe with tons of flavor! Topped with a jalapeno honey and cinnamon glaze, these skewers will be a hit at your next BBQ!

Ingredients

• 1 Ripe Pineapple
• 10 Skewers ((wooden or steel))
• ½ Cup Honey
• 1 Large Lime
• ½ Tsp. Cinnamon
• ½ Tsp. Salt
• 1 Small Jalapeno

Instructions

1. **If using wooden skewers, make sure you let your skewers soak in water for at least 30 minutes before grilling!
2. Clean your grill and turn it on high so the internal temperature is about 400 degrees.
3. While heating, cut your pineapple into 10 spears. Watch the video above or see photos if you need help cutting!
4. Add the glaze ingredients to a small bowl and mix!
5. Skewer your pineapple spears by sticking your skewers into the CENTER of each spear. Be careful and take your time! You can stop about 1″ from the top.
6. Lay skewered spears onto a flat plate and brush your glaze onto both sides.
7. Place spears onto grill directly over the flames (at a 10 o’clock angle) and close the lid. After about 5 minutes, rotate skewers to a 2 o’clock angle and baste them with the glaze. Close the lid again. You will only be grilling them on ONE side so keep the same side down when you rotate! *Watch the video above to see how to do this properly!
8. Once grill marks are achieved, remove and set skewers on a large flat serving plate. Brush or spoon remaining glaze over top of each spear! Chill for at least 15 minutes before serving!

28. Watermelon and Yogurt Popsicles

Watermelon and Yogurt Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups diced watermelon
• 1 cup plain yogurt (regular or Greek)
• 2 tablespoons honey or maple syrup
• 1 tablespoon fresh lemon juice
• Pinch of salt

Instructions

1. 1. Prepare all ingredients: dice the watermelon, and measure the yogurt, honey, lemon juice, and salt.
2. 2. Purée the watermelon in a blender or food processor until smooth. If you prefer a smoother texture, strain out any small seeds.
3. 3. In a small bowl, whisk the yogurt with honey, lemon juice, and a pinch of salt until well combined.
4. 4. Layer the popsicle molds: add a thin layer of watermelon purée to each mold, then a spoonful of the yogurt mixture. Repeat the layers, finishing with a watermelon layer. Swirl gently with a skewer if desired to create a marble look.
5. 5. insert sticks into the molds and freeze for at least 4 hours, or until solid.
6. 6. To unmold, run warm water around the outside of each mold for about 15-20 seconds, then pull out the popsicles. Serve or wrap and store in freezer.

29. Berry Salad with Lemon Poppyseed Dressing

Berry Salad (with Lemon Poppy Seed Dressing) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 people’]

Berry salad tossed with a lemon poppy seed dressing for a healthy, nutritious, and refreshing side that you can make in just 15 minutes for your summer party or barbecue gathering. It is gluten-free, low-carb, and vegetarian (and can be dairy-free and vegan)!

Ingredients

• 1/2 cup light olive oil ((or avocado oil))
• Zest of a lemon ()optional, add it to the dressing only if you love tangy dressings!))
• 1/4 cup fresh lemon juice ((or lime juice or red wine vinegar))
• 1/4 cup honey ((or pure maple syrup). If on a keto diet, use sugar-free maple syrup or a sugar substitute!)
• 1/4 teaspoon salt
• A dash of ground black pepper
• 1/2 tablespoon poppy seeds
• 6 ounces blueberries
• 6 ounces blackberries
• 6 ounces raspberries
• 16 ounces strawberries (,hulled and quartered)
• 16 ounces watermelon (,peeled and cut into cubes (Replace with more berries if you are on a keto diet))
• 12 fresh mint leaves ((or finely chopped))
• Zest of 1 lemon ((or 1/2 to 1 tsp))
• 1/4 cup goat cheese (, crumbled (or feta cheese) — OPTIONAL)

Instructions For the Lemon Poppy Seed Dressing:

1. In a large glass measuring cup, or in a mason jar with a tight-fitting lid, add the oil, lemon zest and juice, honey, salt, pepper, and poppy seeds.
2. Whisk or shake until well combined. Let it sit at room temperature while preparing the salad in order to allow the flavors to blend.

For the Berry Salad:

1. To make our berry salad recipe, start by washing your berries under cold water and then laying them out on a clean towel or paper towel.
2. Pat them dry gently to remove excess water (or they will become too soft). Hulled and quarter them! Place the watermelon cubes into a large salad bowl and top with the berries.
3. Sprinkle the mint and lemon zest over. Spoon over 2-3 tablespoons of the dressing and gently toss to combine. Top with the crumbled goat cheese!
4. Cover with a plastic wrap and chill until serving (in up to 30-60 minutes). If it’ll take more than one hour to serve the salad, only mix the salad with the dressing right before serving. You may store both the salad and dressing separately in the fridge to avoid sogginess.

30. Carne Asada Quesadillas

Carne Asada Quesadillas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT90M · Yield: [‘2’, ‘2 main dishes (or 4 appetizers)’]

Food cravings can sometimes be hard to address. Carne asada quesadillas are one of those flavor bombs that answer multiple cravings in one bite. Think of bold spices, succulent beef, and gooey cheese, all wrapped in a baked tortilla, dipped in chunky guacamole, and topped off with refreshing sour cream.

Ingredients

• 1 pound skirt steak
• 3 cloves garlic, crushed and roughly chopped
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons olive oil
• Half a bunch of cilantro, chopped
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons kosher salt
• 1 tablespoon chopped jalapeños (optional)
• 4 ounces grated sharp cheddar cheese
• 4 ounces grated pepper jack cheese
• 4 (8-inch) flour tortillas
• 2 tablespoons neutral oil, like canola

Instructions

1. First, we create the marinade. In a bowl, mix some crushed and roughly chopped garlic cloves (no need to mince), freshly squeezed lime juice, olive oil, cilantro, and some chopped jalapeños (if used).
2. Trim the meat if necessary and pat it dry with a paper towel.
3. Season with kosher salt, freshly ground black pepper, cumin, smoked paprika, and chili powder. Use your hand to press these dry ingredients onto the meat.
4. Place the meat in a Ziploc bag and add the marinade.
5. Gently massage the bag to make sure the marinade evenly coats all of the meat.
6. Try to press out as much air as possible before closing the bag.
7. Put the bag on a plate and place it in the fridge for at least an hour (but not more than 10 hours). Massage and turn occasionally to get the marinate working, especially if you plan to marinate for only an hour or so.
8. Once you’re ready to cook the meat, add just a little bit of a neutral oil, like canola, to a cast iron pan and bring it to medium-high heat. That means to a heat where the oil is really hot but is not smoking yet.
9. Grab the meat with tongs from the Ziploc bag and shake off some of the excessive marinade and the larger garlic chunks.
10. Add the meat to the pan. It should instantly sizzle and smoke a little when touching the hot oil.
11. Cook for about 3 minutes per side (depending on the thickness of the cut).
12. Check with an instant meat thermometer. It should read 130-140℉ in the thickest part.
13. Remove from the pan, place on a cutting board, and lightly cover with foil.
14. While resting the steak for a couple of minutes, grate the cheeses.
15. Next, slice the beef – against the grain – in small, bite-sized strips.
16. Carefully wipe out the cast iron pan with a paper towel without burning yourself. It’s okay if the pan is not completely clean. Any little scraps will only add flavor to the tortilla.
17. Put the pan back on the stove and turn it up to medium heat.
18. Add a soft taco/tortilla to the dry pan (one that fits the diameter of the pan).
19. Sprinkle the whole width of the tortilla with a quarter of the cheese, then add a layer of beef strips to half of the tortilla.
20. When the cheese starts to melt (which takes maybe 1 or 2 minutes), gently – with a spatula – fold the taco/tortilla in half and also gently press it flat so that it looks like a quesadilla should look.
21. Flip the whole enchilada 😂 and cook on the other side for another 2 minutes or until the cheese is completely melted.
22. Slide onto a cutting board and cut in half. A pizza cutter works like a charm. A knife works perfectly fine as well.
23. Place on a plate or cutting board and sprinkle some chopped cilantro over the top. That’s just for good looks.
24. Serve with your favorite accompaniments, such as guacamole, salsa, hot sauce, sour cream, black beans, rice, etc. Enjoy!

31. Summer Fruit Salad with Pineapple Cream Cheese Dressing

Summer Fruit Salad with Pineapple Cream Cheese Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT500M

Colorful fresh fruit topped with a creamy custard type pineapple cream cheese dressing.

Ingredients

• 1/3 cup sugar
• 4 tsp cornstarch
• 1/4 tsp salt
• 1 cup pineapple juice (reserved from tidbits)
• 1/4 cup orange juice
• 2 Tbsp lemon juice
• 2 eggs (lightly beaten)
• 1 8 oz pkg cream cheese (softened)
• 2 cups fresh strawberries (sliced longwise)
• 2 cups pineapple tidbits (juice reserved (one large can tidbits))
• 1 1/2 cups seedless grapes (red or green)
• 1 1/2 cups peaches or nectarines (diced)
• 1 cup fresh blueberries or raspberries
• 1/4 cup sugar
• leaf lettuce (to line bowl or platter)

Instructions Pineapple Cream Cheese Dressing:

1. In a small saucepan, combine the sugar, cornstarch, and salt.
2. Stir in the juices until smooth.
3. Bring to a boil and stir for 2 minutes until thickened.
4. Remove from the heat.
5. Stir a small amount into the eggs, return to the pan, stirring constantly.
6. Cook and stir until thickened.
7. Remove from the heat and cool, slightly.
8. In a small mixing bowl, beat cream cheese until smooth.
9. Add juice mixture; mix well.
10. Cover and refrigerate overnight.

FRUIT SALAD:

1. In a large bowl, combine the fruit, sprinkle with sugar, toss to coat and refrigerate overnight.
2. Serve in a lettuce lined bowl or platter with the dressing on the side in a small pitcher.

32. Grilled Chicken Kabobs

Grilled Chicken Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘4’]

These grilled chicken kabobs are made with marinated chicken and colorful vegetables, all threaded onto skewers and cooked to perfection. An easy dinner that can also be baked in the oven!

Ingredients

• 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
• 1/4 cup olive oil
• 1/3 cup soy sauce
• 1/4 cup honey
• 1 teaspoon minced garlic
• salt and pepper to taste
• 1 red bell pepper (cut into 1 inch pieces)
• 1 yellow bell pepper (cut into 1 inch pieces)
• 2 small zucchini (cut into 1 inch slices)
• 1 red onion (cut into 1 inch pieces)
• 1 tablespoon chopped parsley

Instructions

1. Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl. 
2. Whisk to combine.
3. Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade.
4. Cover and refrigerate for at least 1 hour, or up to 8 hours.
5. Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
6. Thread the chicken and vegetables onto the skewers.
7. Cook for 5-7 minutes on each side or until chicken is cooked through.
8. Sprinkle with parsley and serve.

33. Brown Sugar Boba Ice Cream Bars

Brown Sugar Boba Ice Cream Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Total: PT405M · Yield: [‘6’, ‘6 bars’]

Creamy, dreamy, dairy-free coconut ice cream is laced with sweet and chewy mochi-like pearls of goodness in these Brown Sugar Boba Ice Cream Bars.

Ingredients

• ½ cup dark brown sugar (packed)
• ½ cup water
• ½ cup glutinous rice flour
• ¼ cup dark brown sugar (packed)
• 2 ½ tbsp water (boiling)
• 1 can coconut cream
• ¼ cup organic powdered sugar
• 1 tsp coconut extract

Instructions Make the Brown Sugar Syrup:

1. In a medium saucepan, add the brown sugar and water and heat on a high until boiling. Stir frequently and cook until the brown sugar dissolves. Remove from heat and set aside to cool.

Make the Boba Pearls:

1. In a medium mixing bowl, stir together the rice flour and brown sugar until combined. Add 2 ½ T boiling water to the rice mixture and stir until combined and a dough forms. You may need to use your hands towards the end to form into a workable dough.
2. Transfer the dough to a surface sprinkled with more rice flour, and begin to form the dough into small boba-sized balls (a little smaller than a marble). Set them aside in a single layer.
3. Boil a large pot of water and add the boba pearls. After a few seconds, stir the water to make sure the boba pearls aren’t sticking to each other. Allow the boba pearls to float to the top, then reduce the heat to a simmer, and cook for 5 minutes.
4. Strain the boba pearls and place them in the brown sugar syrup to soak while you make the coconut cream.

Make the Whipped Coconut Cream:

1. Open the can of chilled coconut cream, and scoop out the hardened contents only. Reserve the liquid for smoothies or another recipe later! Add the hardened coconut cream to the mixing bowl, and whip on high for 30-60 seconds until fluffy.
2. Add the powdered sugar and coconut extract, and whip again for another 60 seconds until combined and smooth.

Assemble the Boba Ice Cream Bars:

1. Strain the boba pearls from the brown sugar syrup and fold them into the whipped coconut cream mixture. Set aside the brown sugar syrup, don’t discard!
2. Pour 2 T brown sugar syrup into the mixture, and stir until combined. Add another 2 T of the brown sugar syrup and mix until well combined. The mixture should still be fluffy but easy to pour.
3. Divide the mixture evenly into 6 popsicle molds. Freeze for 6-8 hours, then eat!

34. Mediterranean Quinoa Salad

MEDITERRANEAN CUCUMBER SALAD is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’]

A friend in grad school introduced me to this simple Mediterranean salad recipe (sans quinoa) and I think it will forever be a summer go-to for potlucks and bbqs. I love the added quinoa for protein, but you make it with or without!

Ingredients

• 1 Cup chopped red onion
• 1 ½ Cucumbers (diced (approx. 4 Cups))
• 2 red bell peppers (approx. 2-3 Cups)
• 1 Cup roughly chopped cilantro
• 2 Tablespoons olive oil
• 1 ½ Cups cooked quinoa
• 1 ½ teaspoons salt
• 1 teaspoon freshly cracked pepper
• ¼ Cup fresh lime juice (approx. 1 ½ limes)

Instructions

1. Mix everything together.
2. For best flavor, refrigerate for at least 2 hours. Taste and season with salt & pepper if more is needed.

35. Black Bean Lentil Burger

Black Bean Lentil Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 3/4 cup cooked red lentils (about 1/4 cup dry lentils, simmered until tender)
• 1/2 cup breadcrumbs (panko or gluten-free if needed)
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup finely diced red bell pepper (optional)
• 2 tablespoons chopped fresh cilantro or parsley
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• 1 large egg (or 1 tablespoon ground flaxseed + 3 tablespoons water as vegan binder)
• 1 tablespoon olive oil (plus extra for cooking)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1) Rinse, drain, and pat dry the black beans; rinse and cook lentils if using dry lentils and let cool.
2. 2) In a large bowl, roughly mash the black beans with a fork or potato masher, leaving some texture.
3. 3) Stir in the cooked lentils, breadcrumbs, onion, garlic, bell pepper (if using), cilantro or parsley, and the spices until well combined.
4. 4) Add the egg (or flax binder) and olive oil; mix just until the mixture holds together. If too dry, add 1–2 teaspoons water; if too wet, add a bit more breadcrumbs.
5. 5) Form the mixture into four equal patties. Let the patties rest for 15–20 minutes to help them firm up.
6. 6) Heat a lightly oiled skillet over medium heat. Cook the patties 4–5 minutes per side, until browned and heated through. Serve on buns with your favorite toppings.

36. Spicy Pineapple Paletas

Spicy Pineapple Paletas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT195M · Yield: [’16’, ’16 paletas’]

Honey-sweet pineapple is given a hit of heat with fresh jalapeños.

Ingredients

• 1/3 cup (80 milliliters) honey
• 1/3 cup (80 milliliters) water (or tequila blanco for adult-only paletas)
• 1 large (8 cups or 1 kilogram) pineapple (peeled, cored, and cut into 1-inch chunks)
• 1 1/2 large jalapeño peppers
• 1 large lime (juiced (2 tablespoons or 30 milliliters))

Instructions Make the Honey Syrup

1. In a 1-quart, microwave-safe bowl, heat the honey and water together for 15 seconds on high heat.
2. Use a spatula or whisk to stir the two together until combined. Set this syrup aside.

Prep the Peppers

1. Trim the stem off one of the peppers, then cut it in half across its width.
2. Cut one-half of the pepper into large, 1/2-inch wide chunks.
3. Slice the remaining half and the bottom half of the second pepper, into paper-thin slices on the diagonal. This will give you 1 1/2 peppers total for the recipe.
4. Reserve the thinly sliced peppers for later.

Blend the Spicy Pineapple Mixture

1. Add the chunks to the blender, seeds, and all.
2. Next, add the pineapple chunks to the blender. Finally, add the honey simple syrup.
3. Blend these for 1 minute at high speed or until it is very smooth.

Prep, then Fill the Popsicle Molds

1. Use a popsicle stick to press one or two slices of jalapeños onto the wall of each popsicle mold.
2. Pour the mixture into your popsicle molds after lining them with the peppers.
3. Fill the mold cavities with the pineapple mixture, leaving 1/8-inch headspace at the top.
4. Cover the molds and insert wooden popsicle sticks, leaving 1/2-inch of the stick exposed.

Freeze, then Unmold the Paletas

1. Freeze the paletas for a minimum of 3 hours if you’re using metal molds. If you’re using any other type of mold, freeze them overnight.
2. After freezing the paletas completely, unmold them.
3. Wrap each paleta in a square of wax or parchment paper immediately after removing them from the mold and set it on a small sheet pan.
4. After wrapping the paletas in the protective paper, place them on a sheetpan and pop them back into the freezer for 20 minutes.
5. Transfer the now firm paletas to a freezer storage bag. Storing paletas in freezer bags keeps them tasting fresh for as long as possible.

37. Honey Chipotle Chicken Sandwich

Honey Chipotle Chicken Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT45M · Yield: [‘4’, ‘4 sandwiches’]

The perfect combination of sweet, smoky, and spicy. This honey chipotle chicken is sure to a be a hit at your next BBQ or family dinner. Serve with potato chips and/or a simple side salad.

Ingredients

• 1 1/4-1/2 pounds thin sliced boneless, skinless chicken breasts, or chicken breasts pounded to 1/2-3/4″ thickness
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 2 tablespoons honey
• 3 tablespoons olive oil
• 4 large buns, lightly toasted if desired (*See post for gluten free recommendation)
• fresh cucumber, sliced into coins
• fresh red radish, sliced into coins
• Bibb or romaine lettuce leaves
• 1 shallot, thinly sliced
• 1/4 cup mayonnaise (*For migraine-friendly mayo, see my Pantry Staples post)
• sriracha sauce to taste (*For migraine-friendly srirachas, see my Pantry Staples post)

Instructions

1. In a large dish or ziploc bag, combine the chipotle chili powder, smoked paprika, cumin, garlic powder, and salt. Add honey and olive oil and mix till combined. Add chicken and thoroughly coat both sides in the spice mixture. Cover (if using a large dish) and place in the fridge for at least 30 minutes and up to 24 hours.
2. Prep your grill to medium heat. If using coals, place them on one side of the grill. Cook chicken off the indirect heat for about 8-10 minutes (flip over at about the 5 minute mark or until grill marks form) until the chicken is cooked through and the internal temperature registers 165 degrees F. Remove from heat and cover with tin foil to rest.
3. Prepare the sandwiches. Lightly toast the buns, if you’d like. Coat both sides with spicy mayo, slices of radish, cucumber, and shallots. Top with grilled chicken breasts and lettuce. Serve warm.

38. Caprese Orzo Pasta Salad

Caprese Orzo Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

Caprese Orzo Pasta Salad is a light and refreshing side dish, made with orzo pasta, grape tomatoes, mozzarella, and fresh basil. This easy orzo pasta salad is so quick to make, perfect to take to a picnic or get-together.

Ingredients

• 8 ounces Orzo pasta (1/2 box)
• 1 tablespoon Olive Oil
• 1 pint Grape Tomatoes (washed and sliced into half)
• 6 ounces Fresh Mozzarella pearls
• 1/2 cup Fresh Basil leaves (torn into small pieces or chiffonade)
• Balsamic Glaze (optional)
• 1/4 cup Olive Oil
• 2 tablespoon Balsamic Vinegar
• 1/2 teaspoon Garlic powder
• 1 teaspoon Honey
• Salt (to taste)
• Black Pepper (to taste )

Instructions

1. Cook the orzo according to package directions until al dente. Drain the orzo and let it cool slightly. Or cook the orzo in the pressure cooker. Transfer the orzo pasta into a large bowl and toss with a tablespoon of olive oil so it doesn’t stick together.
2. Prepare the dressing. Add all of the ingredients into a bowl and whisk together until well mixed.
3. Add tomatoes, mozzarella pearls and basil leaves to the pasta bowl.
4. Pour the vinaigrette and toss until combined. Adjust salt and pepper if needed.
5. Enjoy right away or refrigerate for about 30 minutes until chilled. The orzo pasta soaks up the dressing if you make it ahead, which gives it great flavor.
6. (Optional) Add a drizzle of balsamic glaze just before serving.

39. Roasted Red Pepper Feta Dip

Roasted Red Pepper Feta Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Yield: [’10’]

Roasted Red Pepper Feta Paprika Dip -Easy Cheese Chip Dip that comes toghether in 5 minutes.Party appetiser to go with pita bread,veggies and chips

Ingredients

• 8 Ounces Feta Cheese
• 3 Red Bell Peppers (or 1 cup Roasted Red Peppers*)
• 1/4 Cup Extra Virgin Olive Oil
• 2-3 Cloves Garlic
• 1/2 Lemon (2-3 tbsp of lemon juice)
• 1 tbsp Dried Oregano
• 1 tsp Ground Chilli (Paprika or Cayenne)
• Salt

Instructions Roasting Red Peppers

1. Skip this step if using storebought roasted peppers.
2. Cut the peppers into half.Remove the seeds.Place them seed side down on a baking tray.
3. Roast the peppers for 20 minutes at 200 C or 400 F till the skins are black.(not all black but majority parts of it.

Store Bought Roasted Red Peppers

1. Remove 1 cup worth of roasted red peppers from the jar.Give them a quick rinse under water.Pat dry with a paper towel.

Processing the Dip

1. Add cubed feta into the food processor first.
2. Next add the roasted peppers.
3. Follow it up with Olive oil, Garlic, Oregano, Salt, Chili and lemon juice.
4. Close the lid and blend or process till you get the desired texture.
5. Scoop it up in a shallow bowl or a plate.Drizzle with olive oil and serve along with pita or chips.

40. Chili Mango Popsicles

Chili Mango Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups diced ripe mango (about 2 medium mangoes)
• 1/3 cup water
• 2 tablespoons fresh lime juice
• 3 tablespoons granulated sugar (adjust to taste)
• 1/2 teaspoon chili powder (more for heat)
• 1/8 teaspoon salt
• 4 popsicle molds with sticks

Instructions

1. 1. In a blender, combine mango, water, lime juice, sugar, chili powder, and salt; blend until smooth.
2. 2. Taste and adjust sweetness or heat; if needed, blend again until well combined.
3. 3. Divide the puree evenly among the 4 popsicle molds.
4. 4. Place sticks into molds and freeze for at least 4 to 6 hours, or until solid.
5. 5. To unmold, run warm water briefly over the outside of each mold, then remove and serve.

41. Mermaid Beach Cupcakes

Boozy Mermaid Beach Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT75M · Cook: PT15M · Total: PT90M · Yield: [’12’, ’12 cupcakes’]

These boozy mermaid beach cupcakes are brown sugar cupcakes filled with dulce de leche and topped with a salted rum dulce de leche buttercream. Plus there’s a gorgeous mermaid on the beach to lure you in!

Ingredients

• 170 g unsalted butter ((room temp.))
• 150 g light soft brown sugar
• 3 eggs
• 1 tsp vanilla extract
• 170 g self-raising flour ((or plain flour + 1 ½ tsp baking powder))
• 1 tsp baking powder
• 3 tbsp milk
• 200 g unsalted butter ((room temp.))
• 400 g icing sugar
• 4 tbsp spiced rum
• 110 g dulce de leche ((see notes))
• ½ tsp salt
• 120 g dulce de leche ((see notes))
• ½ tsp salt
• A few drops of blue food colouring
• A few drops of green food colouring
• 25 g white fondant icing ((for seashells))
• 100 g white chocolate ((for mermaid tails))
• Lustre dust in various colours ((optional))

Instructions Brown sugar cupcakes:

1. Preheat oven: 190°C / 170°C (fan) / Gas Mark 5 / 375°F
2. For the sponge, cream together the butter and sugar, either using a spatula, electric hand mixer or stand mixer.
3. In a separate bowl, beat the eggs until whisked up nice and fluffy.
4. Add the eggs to the creamed butter and sugar and mix together.
5. Stir in the vanilla extract and then sift in the flour, folding in gently until just combined.
6. Add in the milk and stir until you have a smooth mixture.
7. Divide the mixture evenly between the cupcake cases and bake for 15-20mins until risen and springy to the touch.
8. Allow the cupcakes to cool on a wire rack while you make the buttercream.

Salted rum dulce de leche buttercream:

1. Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
2. Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
3. Add in the dulce de leche, rum and salt (or the salted rum dulce de leche sauce and extra rum), mixing until smooth.

Dulce de leche cupcake filling:

1. Mix together the dulce de leche and salt and in a bowl, stirring until smooth.
2. Using a knife, cut a small but deep hole in the centre of the top of the cooled cupcake (roughly 1½ inch diameter), lifting out the chunk of cake you’ve just cut. This should go roughly halfway into the depth of the cupcake.
3. Keep the chunk of cake removed, and cut off the bottom half of this. With this bottom sponge section, place this aside in a bowl for later.
4. Spoon 2 tsp of salted dulce de leche into the hole you’ve created in the cupcake and then press the top half of the cake chunk back into the cupcake, sealing away the sauce inside the cupcake.
5. Repeat this until each of your cupcakes have been filled with salted dulce de leche, keeping all of the sponge chunks for later.

Mermaid beach cupcake decoration:

1. Separate half of the buttercream into a separate bowl, and add 2-3 drops of blue food colouring, stirring until smooth. You can then add an extra drop of blue and one of green and stir slightly to give a multitone effect.
2. Add the un-coloured half of the buttercream to a piping bag with a round nozzle. Pipe this in smooth lines across half of each the cupcake in a single layer.
3. Crumble the excess cupcake chunks from earlier into little crumbs, and press these into the buttercream halves of the cupcakes to look like sand.
4. Add the blue frosting to a piping bag with a flat piping tip. Hold this so the line is vertical and pipe the blue icing in zigzags across the plain half of the cupcakes to look like waves.
5. Take your seashell mould and brush icing sugar into the cavities then press your white fondant into the cavities before gently popping them out. Repeat until you have enough seashells for a couple per cupcake. Place these onto the sand side of your cupcake.
6. Melt your white chocolate in the microwave, 30secs at a time, stirring between bouts until smooth.
7. Pour you chocolate into the mermaid tail mould and set in the fridge for 10mins. Pop this out carefully, brush with lustre dust (optional) and top your cupcake with the tail. Repeat until you’ve topped as many cupcakes as you’d like.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.