61 Best Summer Appetizers For Your Next Outdoor Party

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. Keto Bacon Wrapped Asparagus

Keto Bacon Wrapped Asparagus, Oven Baked Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 24

These keto bacon wrapped asparagus comes together in 30 minutes or less for a tasty oven baked appetizer that can also be served as a side dish.

Ingredients

• 24 stalks of asparagus, trimmed. About 1 lb.
• 12 slices of bacon, center cut, thin slices cut in half. About 12 ounces
• 1 tablespoon of olive oil
• 1/4 teaspoon of sea salt
• 1/4 teaspoon of black pepper, freshly cracked pepper is best
• 1/4 teaspoon of garlic powder

Instructions

1. Preheat your oven to 400°F.
2. In a small bowl, combine the olive oil, garlic powder, salt, and black pepper well.
3. Wash, dry, and trim the woody ends of the asparagus spears.
4. Cut each bacon slice in half lengthwise.
5. Then brush the asparagus spears with the olive oil mixture.
6. Wrap each asparagus spear with half a slice of bacon, starting at the bottom and spiraling up to the top.
7. Place the bacon-wrapped asparagus on a baking sheet with a wire rack. A wire wrack allows for better airflow and will ensure the asparagus and bacon cook evenly and crisp up.
8. Bake for 20-25 minutes or until the bacon is crispy and the asparagus is tender. For a crispier option, broil at the last minute or two.
9. Remove from the oven and let cool for a few minutes before serving.
10. Store leftovers in a refrigerator for up to 3 days in an airtight container.

2. Fresh Tomato Galette

Fresh Tomato Galette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT130M · Yield: [‘6’, ‘6 servings’]

This fresh tomato galette is made with gouda cheese and garlic. It is a savory summer recipe that you’ll want to make again and again!

Ingredients

• 1 ¼ cups all-purpose flour (chilled in the freezer for 30 minutes)
• ¼ teaspoon salt
• ½ cup ( 1 stick) cold unsalted butter (cut into pieces and chilled again)
• ¼ cup sour cream (cold)
• 2 teaspoons fresh lemon juice
• ¼ cup ice water
• 1 pound assorted tomatoes (sliced about 1/4-inch thick)
• 2 garlic cloves (thinly sliced)
• ¾ teaspoon kosher salt (plus more for crust)
• ½ teaspoon dried oregano
• 1 ½ cups shredded gouda cheese
• Ground black pepper
• 1 ½ tablespoons olive oil
• Flaky sea salt (for garnish)
• Fresh basil (for garnish)

Instructions Pastry dough

1. Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
2. In a small bowl, whisk together the sour cream, lemon juice and 2 Tablespoons cold water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. If the dough is still dry, add a Tablespoon of cold water until it comes together. Pat the lumps into a ball; do not overwork the dough.
3. Cover with plastic wrap and refrigerate for 1 hour and up to 48 hours.

Filling

1. Gently toss tomatoes, garlic, kosher salt, and oregano in a large bowl. Let sit for 10 to 15 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
2. Unwrap pastry dough and roll out on a lightly floured sheet of parchment paper to a 12-inch round about ⅛” thick. Transfer on parchment to a baking sheet.
3. Scatter cheese over dough, leaving a 2-inch border. Arrange tomatoes and garlic over cheese. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Sprinkle with black pepper.
4. Brush edges of dough with olive oil, then sprinkle with flaky sea salt. Refrigerate for 15 to 20 minutes.
5. Preheat the oven to 400° F while galette refrigerates.
6. Bake for 25 to 30 minutes, until the crust is golden brown and cooked through. Let cool slightly on the baking sheet, then serve garnished with fresh basil.

3. Fresh Pineapple Pico De Gallo

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

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

This Sweet and Spicy Pineapple Pico de Gallo is a vibrant addition of fresh flavor to enhance your fish tacos, tasty rice bowl, or just eat on its own with chips.

Ingredients

• 1 cup diced fresh pineapple (1 fresh pineapple = approx. 3 cups diced)
• 1 cup diced tomato (1 Beefsteak or slicing tomato = approx. 1 cup diced)
• 1 cup diced red onion (½ red onion = approx. 1 cup diced)
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice (1 lime = approx. 2 tablespoons juice)
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Prep all your ingredients by dicing tomato, pineapple, and onion and chopping your fresh cilantro.
2. To a large mixing bowl, add the diced tomato, pineapple, onion, and cilantro. Squeeze the lime juice on top and sprinkle on the cumin, cayenne pepper, salt and pepper. Stir and taste to adjust spice and salt levels.
3. Serve cold or at room temperature with tortilla chips or on a sandwich, in a wrap, or on Fish Tacos!

4. Shrimp Deviled Eggs

Shrimp Deviled Eggs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT5M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Shrimp Deviled Eggs made with Old Bay, Dijon and roasted shrimp on top. A simple but elegant seafood twist for Easter, Mother’s Day brunch or any party.

Ingredients

• 1/3 pound 50/60 tail-off peeled and deveined raw shrimp ((about 18 shrimp))
• 1 tablespoon olive oil
• 1 1/2 teaspoons Old Bay seasoning
• 6 hard boiled eggs (peeled, halved, whites and yolks separated)
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons chopped fresh chives and/or dill (for garnish)

Instructions

1. Preheat oven to 400 degrees F. Place shrimp on rimmed baking pan. Drizzle shrimp with oil and sprinkle with Old Bay seasoning. Toss until all shrimp is coated in oil and seasoning, and then spread shrimp into single layer on pan. Transfer to oven and cook 4 to 5 minutes or until shrimp are opaque throughout (145 degrees F is the internal temperature when shrimp are done).
2. Set aside 12 shrimp for garnish; very finely chop remaining shrimp.
3. Place egg yolks in small bowl and use fork to crush until no large chunks remain. Add mayonnaise, mustard, salt, pepper and chopped shrimp; stir with fork until well combined. Filling can be made up to 1 day in advance. Cover and refrigerate filling, egg white halves and garnish shrimp until ready to serve.
4. Just before serving, use small spoon or piping bag to divide filling between egg white halves. Garnish each egg with a whole shrimp. Sprinkle with chives and/or dill and serve immediately.

5. Vietnamese Shrimp Salad Rolls with Peanut Sauce

Vietnamese Shrimp Salad Rolls with Peanut Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

These fresh spring rolls are crunchy, light, and fun to put together! They’re perfect for summertime since it’s so light and easy to eat on the go!

Ingredients

• 8 oz large or jump shrimp (deveined & peeled)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• rice paper sheets
• 1 head butter lettuce* (leaves separated)
• 2 carrots (thinly sliced)
• 2 red bell peppers (thinly sliced)
• 2 cucumbers (thinly sliced)
• handful basil
• handful mint
• peanut sauce (for serving)

Instructions The Shrimp

1. In a mixing bowl, combine the shrimp with the spices, soy sauce, and fish.
2. Heat a large pan on medium-high heat then add about a tablespoon of oil. Add in the shrimp and cook for a few minutes. They should be pink and slightly charred. Remove them from the pan, allow them to cool for about 5 minutes, then cut them length-wise. Set aside.

To Assemble

1. Have a large bowl of warm water handy. Dip and rotate the rice paper sheets a few times in the water until it’s pliable – not soggy! Place the rice paper on a clean slightly wet surface to prevent sticking.
2. Optional: Wet another rice paper sheet and lay it on top. Doubling the rice paper sheets makes the shrimp summer rolls less likely to rip and gives a chewier texture!
3. Lay lettuce at the bottom of the rice paper then stack your vegetables and herbs on top of it. Use the lettuce to roll and bundle up the vegetable so it’s easier to manage. Try to avoid overstuffing, otherwise, it’ll be harder to roll and easier to rip.
4. Place a row of sliced shrimp right above the vegetables, the charred side down.
5. Bring the sides of the rice paper towards the center then wrap the bottom of the rice paper over the vegetables and pull gently but firmly. You want to make this part as snug as possible without ripping the rice paper. Continue rolling upwards, while continuing to keep the roll taught, until you reach the top of the rice paper to seal.
6. Serve immediately with peanut sauce or hoisin sauce. Enjoy!

6. Layered Greek Dip

Greek Layer Dip (Layered Hummus Dip) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Layered Greek dip is a nutritious and delicious dip recipe that is packed with flavor and great textures. This easy to assemble dip is a light, colorful, and fresh addition to any party spread.

Ingredients

• 1 , 17oz package of hummus
• 1 C English cucumber, diced ((approximately 3 mini English cucumbers))
• 1.5 C quartered cherry tomatoes ((from 1, 1 pint carton))
• 1/2 C pitted and halved Kalamata olives
• 1/2 C crumbled feta cheese
• 1/4 C fresh parsley, finely chopped

Instructions

1. Cut the veggies and olives. Wash and quarter the cherry tomatoes. Wash and dice the english cucumber (if you’re using mini english cucumbers, you can slice and quarter these too!). Remove the Kalamata olives from the liquid they are packaged in and slice them in half (or quarters, or just chop into smaller pieces). Rinse and finely chop the parsley leaves. Set all ingredients aside.
2. Layer the hummus dip. Start by spreading the hummus into an even layer on the bottom of your serving dish. Then layer on the tomatoes, cucumber, feta, olives, and top with chopped parsley.
3. Store in the fridge until ready to serve. If preparing the layered dip ahead of time, store in the fridge to keep cool.
4. Serve with your favorite dippers and enjoy!
5. Leftovers can be stored in an air-tight container in the fridge for 1-2 days.

7. Cheesy Hot Crab Dip

Hot Crab Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 people’]

This cheesy and creamy Hot Crab Dip recipe is made with tender fresh crab meat, fresh lemon zest and lots of cheese. This crowd-pleasing crab dip recipe is made in only 25 minutes from start to finish!

Ingredients

• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 2 teaspoons lemon zest
• 3 tablespoons fresh dill. chopped ((plus more for garnish))
• 16 ounces lump crab meat
• 2 cups Swiss cheese, grated
• 2 1/4 cup mayonnaise
• Ground black pepper to taste
• Lemon slices

Instructions

1. Preheat the oven to 350 degrees Fahrenheit 
2. In a medium skillet over medium heat, melt the butter. Stir in the garlic, lemon zest and chopped dill. Sauté, stirring constantly until aromatic, 1-2 minutes making sure not to brown the garlic!
3. Stir in the crab meat and mix gently not to break up the delicate meat. Remove from the heat.
4. Transfer the seasoned sautéed crab meat to a large bowl. Add mayonnaise and shredded cheese. Mix gently to combine.
5. Transfer the crab mixture to a small baking dish and bake for 15 minutes or until bubbly and the top is golden brown.
6. Remove from the oven and garnish with lemon slices and dill, if desired. Serve hot with crackers, bread, crostini or pita chips.

8. Goat Cheese Stuffed Dates

Goat Cheese Stuffed Dates is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’40’, ’40 stuffed date halves’]

These goat cheese stuffed dates are easy to make, sweet and savory, coconutty and nutritious. A perfect easy appetizer or a healthy snack when you’re craving for something a little more sophisticated. This is a very easy smple recipe I love making when I’m craving something quick, sweet and a little savory.

Ingredients

• 20 large Medjool dates
• 1 cup goat cheese (around 9 oz)
• 1 cup desiccated coconut
• 1 3/4 cup blueberries

Instructions

1. Cut each date in half and remove the seeds.
2. Fill each half with about 1 tsp of goat cheese. Then, cover it with about 1 tsp of desiccated coconut, really pressing it on – the more, the sweeter.
3. Top up each half with 2 blueberries.

9. Healthy Sweet Potato Skins

Healthy Sweet Potato Skins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H · Total: PT1H10M · Yield: [’10’, ’10 skins’]

A perfect appetizer for game day! These healthy sweet potato skins are crispy, filling, satisfying, and vegan friendly!

Ingredients

• 5 small sweet potatoes, scrubbed and dried
• 1 tablespoon + 1 teaspoon olive oil, divided
• 1/4 teaspoon salt
• 1/3 cup vegan sour cream
• 1/2 cup black beans
• 1 small or 1/2 large tomato, diced (about 1/2 cup)
• 1 jalapeño pepper, minced (about 3 tablespoons)
• Optional: 1/2 cup shredded vegan cheese
• For topping: extra vegan sour cream and sliced green onion

Instructions

1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
2. Pierce sweet potatoes with a fork. Rub potatoes with 1 teaspoon olive oil and 1/8 teaspoon salt.
3. Bake potatoes until fork tender, abut 40-45 minutes. Let cool until cool enough to handle.
4. Slice potatoes in half lengthwise. Scoop out the inside of the potatoes, leaving about 1/4-inch of potato as the shell, and transfer the scooped out flesh to a medium mixing bowl.
5. Brush the inside and outside of the skins with remaining olive oil.
6. Bake skins for another 10 minutes or until start to get crispy.
7. In the meantime, mash the sweet potato flesh in the mixing bowl using a fork or potato masher until smooth and creamy. Add sour cream, beans, tomatoes, jalapeño, and remaining salt to the mixing bowl and mix to combine.
8. Fill the insides of skins with sweet potato and bean mixture. Top with shredded vegan cheese if using.
9. Bake until skins are crispy, filling is warm and cheese is melted, about 10-15 minutes.
10. Garnish with additional sour cream and green onion, as desired. Serve immediately.

10. Crab Stick Salad

Kani Salad (Japanese Crab Stick Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 people’]

Kani Salad is a delicious Japanese crab stick salad. Made with crab sticks, cucumber and carrots, then tossed in a mayo based dressing. Flavorful with great textures of tender crab meat and crunchy vegetables, it is delicious!

Ingredients

• 12 ounce imitation crab sticks
• 1 English cucumber (or 2-3 regular, julienned)
• 2 carrots (large, julienned)
• 1/3 cup Kewpie mayonnaise (regular works in a pinch)
• 1 1/2 Tablespoons lemon juice
• 1-2 teaspoons sriracha (or more to taste!)
• 1/2 teaspoon soy sauce
• 1 Tablespoon sesame seeds
• 2 green onions

Instructions

1. Julienne the carrots and cucumber. If your cucumber has large seeds, remove them to prevent a watery salad. Cut or tear the crab sticks into smaller pieces, lengthwise. Place in a bowl. Slice green onions thinly and set to the side.
2. In a separate bowl, whisk together the kewpie, lemon juice, sriracha and soy sauce. Pour over the carrots, cucumber and imitation crab and mix until well combined. Top with green onions and sesame seeds. Serve cold.

11. Air Fryer Zucchini Fries

Garlic Parmesan Air Fryer Zucchini Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 Servings’]

These Air Fryer Zucchini Fries are very simple to make and ready in under 30 minutes! The outside gets perfectly crispy and uses less oil than traditional frying. The classic and tasty garlic and parmesan flavors are a hit with both kids and adults.

Ingredients

• 1 Large Zucchini
• 1/2 Cup All Purpose Flour
• 1 Cup Panko Breadcrumbs
• 1/4 Cup Grated Parmasan Cheese
• 1/2 Tsp Dried Parsley
• 2 Tsp Garlic Powder
• 1/2 Tsp Sea Salt
• 1/2 Tsp Ground Black Pepper

Instructions

1. Add flour to a medium sized bowl along with half of the salt, pepper, garlic powder, parsley and stir until combined. Set aside
2. Add eggs in separate medium sized bowl and whisk to combine. Season to taste with salt and pepper. Set aside.
3. Into a third medium bowl, add panko breadcrumbs, grated parmesan cheese and the other half of all of the spices and stir to combine. Set aside.
4. Slice the ends off of the zucchini and discard. Next, cut the zucchini in half lengthwise. Then cut each half widthwise. You should have four similarly sized pieces. Slice each section into stripes making “fry” shapes. Try your best to make them all as even as possible and about 1/4-1/2 inch thick.
5. Sprinkle the sliced zucchini with a fine grain salt and let rest for at least 5 minutes. This will help release moisture and make the fries crispy. Dab the excess moisture off with a paper towel after 5 minutes.
6. Working one at a time, dredge one piece of zucchini into the flour mixture and tap off the excess. Next, dip the same piece into the egg an let the excess drip off. Finally dip into the panko mixture and thoroughly coat. Place the breaded zucchini on a plate and repeat until all the zucchini fries are breaded. I like to let mine sit for a couple while the air fryer preheats to really help the breading stick.
7. Preheat your air fryer for 375 degrees F. Once preheated, mist the basket with oil then carefully add in the zucchini fries and lightly mist the top with oil. I was able to fit all mine into my air fryer, but if yours in smaller you may need to work in batches. Cook for 8-10 minutes until the outside of the fries is golden and crispy. I did not flip mine halfway through and they turned out fine. Remove from air fryer basket and enjoy warm with your favorite sauce.

12. Healthy Tuna Pate

Creamy Tuna Pâté 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’]

Creamy tuna pâté is one of those quietly, seriously brilliant recipes. It’s easy. It’s elegant. And far more delicious than it has any right to be. Here, it’s transformed into something thick, smooth and creamy, with little pops of crunch from chopped gherkin, a good garlicky punch, and just the right amount of zesty zing.

Ingredients

• 2 cans (5oz/145g per can) tuna in brine or spring water
• 3 ounces (90g) full-fat cream cheese
• zest from ½ large lemon
• 1 tablespoon fresh lemon juice (or more to taste)
• 1 teaspoon garlic paste (or crushed/minced garlic)
• salt and black pepper to taste (be generous with the pepper)
• 1 tablespoon finely diced gherkin (dill pickle)
• 1 tablespoon chives, finely chopped

Instructions

1. Drain the tuna thoroughly. Place it in a colander and press down firmly with a fork until no more liquid comes out.
2. Add the drained tuna, cream cheese, lemon zest, lemon juice, garlic paste, salt, and pepper to a food processor.
3. Blend until smooth and creamy, but not completely puréed.
4. Transfer the tuna pâté to a bowl, fold in the chopped gherkin and chives, and taste for seasoning. Adjust if needed.
5. Refrigerate for at least 30 minutes before serving for the best flavour and texture.
6. Optional: Use a spoon to swirl the top of the pâté and drizzle with a little extra virgin olive oil before serving.

13. Whipped Ricotta Crostini

Whipped Ricotta Crostini (with Honey) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT7M · Yield: [‘8’, ‘8 people’]

Whipped Ricotta Crostini with Honey is an easy and delicious appetizer. The ricotta becomes light, fluffy and irresistible when whipped!

Ingredients

• 1 fresh French baguette (cut into ½ inch slices)
• 2 tablespoons extra virgin olive oil
• 2 cups whole milk ricotta (- don’t use the lower fat versions for this recipe)
• salt and pepper to taste
• 3 tablespoons fresh lemon zest
• ¼ cup fresh chopped basil
• ¼ cup chopped roasted pistachios
• 3 tablespoons pure honey

Instructions

1. Preheat the oven to 400 degrees F.
2. Arrange the slices of bread on a baking sheet. Spray/drizzle one side with olive oil. Flip the slices over and spray/drizzle the other side with oil.
3. Bake the bread for 5-7 minutes, flipping halfway through.
4. Place ricotta into a food processor. Process for about 30 seconds or until smooth and creamy.
5. Remove the blade from the machine and add salt and pepper to taste. Mix with a spoon.
6. Now, it’s time to assemble the crostini. Place the whipped ricotta into a Ziploc bag. Close the top of the bag and snip the bottom corner with a scissor to create a piping bag. You can also just use a piping bag if you have one.
7. Pipe the ricotta onto the crostini and top with lemon zest, basil, pistachios and honey on top.
8. If you are serving the whipped ricotta as a dip, place the cheese into a bowl and add the lemon zest, basil, pistachios and honey on top. Serve with the crostini on the side.

14. Chipotle Corn Salsa

Chipotle Corn Salsa Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

This addictive Chipotle Corn Salsa is a perfect accompaniment to any Mexican food. Sweet roasted corn makes a perfect pairing with smoky chipotle peppers. Such an amazing and fresh side dish for summer gatherings!

Ingredients

• 2 ears fresh corn (or 2.5 cups frozen or canned corn. Alternatively, use grilled corn)
• 1/2 red onion (diced)
• 2 sprigs scallions (chopped)
• 3 tablespoons parsley (chopped )
• 2 tablespoons chipotle peppers in adobo sauce (minced)
• juice of 1/2 lime
• 1 tablespoon extra virgin olive oil
• salt and freshly ground black pepper (to taste)

Instructions

1. Start by cutting corn kernels off the cob into a large bowl. Heat a wide frying pan and dry roast your corn for 7-10 minutes over medium heat, stirring occasionally. Skip the roasting if you are using grilled corn.
2. Once the corn is golden and got a little color, let it cool a bit. Add diced red onions, chopped scallions, chopped parsley, minced chipotles in adobo sauce, a splash of lime juice, extra virgin olive oil to bring it all together and salt and freshly ground black pepper to taste. Stir and serve immediately or refrigerate in an airtight container for up to 4 days. Enjoy!

15. Corn Zucchini Fritters

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

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT30M · Yield: [’12’, ’12 fritters’]

Zucchini Corn Fritters scream fresh summer produce. They’re vegan, gluten-free, easy to make and taste incredible! The perfect summer side dish for all the BBQs, or serve them for breakfast, as an appetizer or a light dinner.

Ingredients

• 2 Tablespoons chia seeds (mixed with 1/2 cup water*)
• 2 medium sized zucchini (* shredded)
• 2 ears fresh corn (* cut from the cob)
• 1 bunch scallions (greens and whites sliced thin)
• ¼ cup fresh cilantro (chopped)
• 2 cloves garlic (zested)
• ¾ cup finely ground corn meal*
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ½ teaspoon white pepper
• 2 Tablespoons avocado oil

Instructions

1. In a small bowl, mix 2 Tablespoons chia seeds with 1/2 cup water. Let sit while you get started on the rest of the prep. I like the chia egg in this vegan fritter recipe, but you could also use a flax egg with similar results.
2. Use a box grater (or the shredding disc of your food processor) to grate the fresh zucchini into a large bowl. No need to peel first. You should have about 2 cups shredded zucchini.
3. Husk the corn and then use a sharp knife to cut the corn kernels off the cob. Add to the bowl.
4. Thinly slice scallions, finely chop the cilantro and add those to the bowl too.
5. Use a microplane to zest the garlic over the bowl and then mix well.
6. Give the chia a good mix and then pour into the corn mixture and mix to thoroughly combine.
7. Add in the cornmeal, baking powder, salt and pepper and mix well. The batter will be quite dry.
8. Let sit for 10 minutes to allow the zucchini to release its moisture. Stir well. Now it will resemble a more pasty, thick batter. If batter is still dry, add a couple Tablespoons water, if batter has too much moisture, add an additional Tablespoon corn meal.
9. Heat a large frying pan over medium heat. I like to use a cast iron skillet because of the even heat distribution. You’ll know the pan is hot enough when you sprinkle with a couple drops of water and they sputter. Swirl in the avocado oil.
10. Scoop ¼ cup fritter batter into hot pan, and press down so it’s more like a pancake than a mound. Cook for 3-4 minutes, until underside is browned and middle is beginning to cook. Flip and cook for another 3 minutes until golden brown.
11. Line large plate with a layer of paper towel to soak up any excess oil. Transfer finished fritters to plate and continue scooping batter into the hot pan to cook. Add a little oil, or cooking spray if needed to keep them from sticking to the bottom of the pan.
12. Serve hot or at room temperature. Sweet corn and zucchini fritters taste best eaten right away. Leftovers can be stored in an airtight container in the fridge and reheated in a hot frying pan or in a preheated 375 oven until heated through.

16. Watermelon Beet Salad

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

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

This refreshing Watermelon Beet Salad has a wonderful mix of sweet and savory with juicy watermelon, ruby beets, crunchy walnuts, and Manchego cheese. And the homemade Creamy Lemon Dressing is the perfect addition to tie it all together.

Ingredients

• ⅓ cup walnuts (chopped)
• 3 cups seedless watermelon (diced into ¼” cubes; about ¼ large watermelon)
• 1½ cups (8 oz) cooked beets (quartered and sliced)
• ⅓ cup manchego cheese (crumbled)
• ¼ cup microgreens
• ¼ cup plain Greek yogurt (I recommend full-fat)
• 1 tsp grated lemon zest
• 2 tbsp fresh lemon juice (about ½ lemon)
• 1 tbsp honey
• ½ tsp dijon mustard
• ¼ tsp salt (plus more to taste)
• ⅛ tsp pepper

Instructions

1. Toast the nuts. Add chopped walnuts to a skillet and toast over low heat for 4-5 minutes, tossing occasionally. Let cool.
2. Make the dressing. Whisk together Greek yogurt, lemon zest and juice, honey, dijon mustard, salt, and pepper until smooth. Season to taste.
3. Assemble. To a large bowl, add watermelon, beets, manchego cheese, and cooled walnuts. Mix to combine and pour into serving bowl or plate. Top with microgreens and more cheese if you’d like.
4. Serve dressing on the side or drizzle on right before serving.

17. Yogurt Pesto Dip with Burrata and Roasted Tomatoes

Burrata Pesto Dip + Roasted Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘6’]

Summery, caprese-style flavors in this layered dip that comes together quickly and is a complete showstopper. You will LOVE this.

Ingredients

• 2 cups cherry tomatoes (halved)
• ½ teaspoon salt
• ½ teaspoon sugar
• 2 tablespoons olive oil
• 5 ounces plain full-fat yogurt
• 2 tablespoons prepared pesto
• 4 ounces burrata (patted dry with paper towels)
• Grilled bread (fresh basil, salt and pepper for serving)

Instructions

1. Preheat the oven to 400F and arrange the tomatoes on a small baking sheet. Sprinkle with the salt and sugar and drizzle with the olive oil.
2. Roast the tomatoes for 20 minutes until wilted slightly. This can be done in advance.
3. Meanwhile, mix the pesto with the yogurt. Taste, and add a few pinches of salt to your preference.
4. Assemble the dish. Spread the pesto yogurt in a shallow bowl or plate. Tear the burrata over the top into bite-sized pieces, dripping the cream from the inside over the pesto as you go.
5. Sprinkle the burrata with salt and pepper and add a few drops of olive oil to the plate if you’d like. Garnish with fresh basil.
6. Top with the roasted tomatoes and serve with grilled bread. Enjoy!

18. Spicy Peach Salsa

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

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

Spicy Peach Salsa comes together with 6 ingredients. Bursting with sweet and spicy flavor, enjoy this salsa with tortilla chips or in tacos!

Ingredients

• 2 fresh peaches (pitted and chopped)
• 1 red bell pepper (chopped)
• 1 large tomato (chopped)
• 1 jalapeño (chopped)
• 1/2 sweet onion (chopped)
• Juice from 1 lime
• Salt and pepper (to taste)
• Chopped cilantro (to garnish)

Instructions

1. Prep ingredients then stir everything together in a large bowl. Enjoy immediately or cover and let chill in the fridge until ready to serve.

19. Pickle De Gallo

Pickle de Gallo (Pickle Salsa) Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 cups’]

Dill pickles replace fresh tomato in this briny twist on a traditional Pico de Gallo. Pickle de Gallo is perfect served with tortilla chips for snacking, or used as a relish for topping bratwursts and hamburgers.

Ingredients

• 2 cups dill pickles, finely diced ((~4 large Claussen pickle halves ))
• 1 cup yellow or red onion, finely diced ((~1 small medium-sized onion))
• 1 cup red bell pepper, finely diced ((~1 red bell pepper))
• 1 teaspoon garlic powder
• salt ((optional, to taste))

Instructions

1. Add diced dill pickles, diced onion, and diced red bell pepper to a large bowl. Sprinkle the garlic powder evenly over the top of the diced ingredients.
2. Stir until well combined.
3. Taste and add salt, if desired, to taste.
4. For best results, refrigerate for 4-6 hours before serving so the flavors have time to mingle. Strain off excess moisture before serving.
5. Serve as a salsa with tortilla chips, treat it like relish on bratwurst, or use it as a hamburger topper. Also, fantastic paired with fried chicken.

20. Air Fryer Pizza Rolls

Air Fryer Pizza Rolls – Tiktok Inspired with Garlic Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [‘8’, ‘8 servings’]

Air Fryer Pizza Rolls (Tiktok recipe) with a garlic butter parmesan topping! How to cook pizza rolls in air fryer, including air fryer pizza rolls time!

Ingredients

• 24.8 ounces pizza rolls (one 50-count package)
• olive oil cooking spray (optional)
• 4 tbsp unsalted butter (melted)
• 3 cloves garlic (minced)
• 1 tbsp parsley (dried or freshly chopped)
• ½ tsp red pepper flakes (optional)
• salt (to taste)
• ⅓ cup grated Parmesan (or as much as you like)
• marinara or ranch sauce ((optional) for serving)

Instructions

1. Add pizza rolls to air fryer basket in a single layer (if necessary, work in batches). Spray with olive oil cooking spray, if desired.
2. Air fry at 380°F for 8 minutes, shaking pizza rolls halfway through cooking.
3. Meanwhile, combine melted butter, parsley, garlic, and red pepper flakes in a small bowl. Add salt to taste and mix well.
4. Remove pizza rolls from air fryer and place in a large bowl. Pour garlic mixture over pizza rolls and toss well to coat.
5. Add Parmesan cheese and toss to coat. Transfer pizza rolls to a serving dish, sprinkle with more Parmesan cheese, and serve immediately with sauce of your choice.

21. Mexican Street Corn Dip

Mexican-Inspired Street Corn Dip (Fresh or Frozen Corn) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘6’, ‘Serves 6’]

The best Mexican inspired street corn dip! Super light and refreshing for the summer with all your beloved street corn flavors. Perfect for a Cinco de Mayo celebration or your next summer cookout!

Ingredients

• 3 cups corn kernels (about 4-6 ears of corn)
• 1 tablespoon butter
• 1 4-5 inch jalapeño pepper, minced (about 4 tablespoons)
• 1/4 cup diced red onion
• 1 1/2 teaspoons chili powder
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 1/2 tablespoons lime juice (about 1 lime)
• 1/2 cup crumbled cotija cheese
• 3 tablespoons chopped cilantro
• Salt, to taste

Instructions

1. In a cast iron skillet, melt butter over medium-high heat. Add corn, stirring occasionally, until corn is charred, about 5-7 minutes.
2. Add jalapeño, red onion, chili powder and stir to combine. Reduce heat to medium-low and stir in mayonnaise, yogurt, lime juice, and cotija cheese, until cheese is melted and corn is evenly coated.
3. Remove from heat and stir in cilantro. Season with salt, to taste.
4. Serve warm, room temperature, or cold with tortilla chips. (I prefer warm!)

22. Sticky Grilled Chicken Wings

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

Grilled Sticky Chicken Wings cook quickly on the grill and have a great crunch just as if they were fried. Tossed in a delicious spicy-sweet sauce at the end.

Ingredients

• 2 pounds chicken wings (trimmed)
• ¼ cup cornstarch
• Vegetable Oil for oiling the grill
• 3 tablespoons Honey
• 2 tablespoon low sodium Soy Sauce ((or Tamari if gluten-free))
• 2 tablespoons Oyster Sauce
• 1 tablespoon Chili Sauce
• 1 tablespoon Olive Oil
• 1 tablespoon Sesame Oil
• 1 tablespoon minced Garlic
• 1 tablespoon minced fresh Ginger
• Juice of ½ lime
• Sesame seed (garnish)
• Cilantro (garnish)

Instructions

1. Place trimmed chicken wings in a large bowl. Sprinkle cornstarch over and toss to coat. On an oiled grill (so the corn starch does not stick) cook over medium heat for 15 minutes a side.

For the sauce:

1. While the chicken is grilling, combine all the sauce ingredients into a small saucepan. Cook over medium heat and simmer for about 5 minutes to reduce and to cook the garlic a bit. Remove from heat set aside.
2. In a large bowl, toss cooked chicken with sauce. Sprinkle with sesame seeds and cilantro.
3. Notes: Coating the chicken with cornstarch gives it a nice crunch as if they were fried.
4. You could substitute green onion instead of cilantro. The chili sauce I used is Sambal Oelek available at Walmart, but any chili paste would work, even Sirachha.

23. Mozzarella Melon Prosciutto Skewers

Easy Mozzarella Melon Prosciutto Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

These easy mozzarella melon prosciutto skewers are made in under 15 mins with fresh, healthy ingredients for a gluten free party appetizer.

Ingredients

• 1 cantaloupe
• 1 honeydew
• 24 4-inch skewers
• 24 fresh basil leaves
• 24 fresh small mozzarella balls ((I used 2 – 8 oz tubs))
• 12 slices prosciutto (about a 6 oz package), (break pieces in half)
• Balsamic glaze, (for drizzling)

Instructions

1. Cut the cantaloupe and honey dew in half. Scoop out, then discard the seeds. Scoop out 24 balls from each using a melon baller.
2. Assemble skewers by threading cantaloupe, basil, mozzarella, prosciutto, honeydew until you have 24 total.
3. Drizzle with glaze right before serving.

24. Black Bean Mango Salsa

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

Recipe details: Prep: PT10M · Total: PT10M

Black bean mango salsa is a perfect blend of sweet and savory flavors. It is incredibly easy to make and takes little time to prepare.

Ingredients

• 14 ounces canned black beans, rinsed and drained
• 1 large ripe mango, peeled, seeded, and diced (or 2 medium)
• 1/4 cup chopped cilantro
• 1/4 cup diced sweet onion or red onion
• 1 tablespoon lime juice
• 1 jalapeno, seeded and diced (or cayenne pepper to taste)
• sea salt and black pepper to taste

Instructions

1. Rinse the canned black beans, and place them in a large mixing bowl.
2. Add the diced mango, cilantro, onion, lime juice, and jalapeno, and mix well.
3. Sample the salsa, and add sea salt, black pepper, and more cayenne pepper to taste.
4. Refrigerate until ready to serve.

25. Smoked Salmon Bites

4-Ingredient Smoked Salmon Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 salmon bites’]

Smoked salmon bites can be prepared just in 5 minutes. They’re a healthy high protein appetizer that’s also high in fat. It’s nutritious, flavorful, and easy to make!

Ingredients

• Half a lemon
• Half an avocado
• 1 packet smoked salmon (100g, 3.5 oz)
• 1 small onion

Instructions

1. Slice smoked salmon into 1.5 inches (4 cm) wide strips. Mash half an avocado and squeeze in some lemon juice. It will keep the avocado from turning brown.
2. Slice the onion and layout the salmon strips. Place a teaspoon of mashed avocado onto the salmon and a little bit of onion.
3. Now roll the salmon around it and secure with a toothpick.

26. Cold Spinach Artichoke Dip

Cold Spinach Artichoke Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [’30’]

This Cold Spinach Artichoke Dip recipe is healthy and made with fresh spinach! It’s gluten free and made without cream cheese or sour cream.

Ingredients

• 4 cloves garlic
• 4 packed cups fresh spinach (or 2 10 oz. packages frozen spinach)
• 2 12 oz. jars marinated artichoke hearts
• 1/3 cup mayo
• 1/4 cup lemon juice
• 1/2 cup Parmesan cheese
• 1/4 tsp. kosher salt
• 1/4 tsp. pepper
• 1-2 gluten free baguettes (or regular baguette if not gluten free)
• 2 Tbsp. olive oil

Instructions For The Crostini:

1. Heat oven to 400 degrees Fahrenheit.
2. Slice 1-2 gluten free baguettes (or regular baguettes if not gluten free) and place them on a baking sheet. (You may need two baking sheets, depending on how much bread you use).
3. Lightly brush each side of the bread with olive oil using a pastry brush, or simply drizzle the oil carefully right from the bottle.
4. Place the baking sheets in the oven. Toast for 3 minutes on the first side, flip, and toast for another 3 minutes on the second side. Remove the baking sheets from the oven and allow to cool.

If Using Fresh Spinach:

1. Finely mince 4 cloves of garlic.
2. Drain 2 12 oz. jars of marinated artichoke hearts. Chop the artichoke hearts into chunks (the texture of this dip is chunky, so the artichokes don’t need to be finely chopped).
3. Roughly chop 4 packed cups of fresh spinach leaves.
4. Place the chopped spinach, artichoke hearts, and garlic into a large mixing bowl and stir until combined.
5. Add ⅓ cup mayo and ¼ cup lemon juice to the bowl, along with 1/4 tsp. each kosher salt and pepper. Stir until combined. Add 1/2 cup of shredded Parmesan cheese and once again stir until completely combined.

If Using Frozen Spinach:

1. Finely mince 4 cloves of garlic.
2. Drain 2 12 oz. jars of marinated artichoke hearts. Chop the artichoke hearts into chunks.
3. Unwrap 2 10 oz. packages of frozen spinach and place them in a colander in the sink to drain. Once the spinach has completely thawed, press down on it with a large spoon to extract any extra water.
4. Place the thawed spinach, chopped artichoke hearts, and minced garlic in a large mixing bowl. Stir until combined.
5. Add ⅓ cup mayo and ¼ cup lemon juice, along with 1/4 tsp. each kosher salt and pepper to the bowl. Stir until combined. Add ½ cup of shredded Parmesan cheese and stir until completely combined.
6. To Serve: Serve cold spinach artichoke dip on toasted crostini or crackers, or on a crudité platter with fresh vegetables.

27. Spicy Edamame with Garlic

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

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

Make the most irresistible fiery snack in under 10 minutes! This Spicy Edamame with Garlic is insanely addicting and fool-proof. It’s sweet, salty, and spicy – just to keep you on your toes. I dare you to have only one!

Ingredients

• 2 tablespoons oyster sauce
• 1 tablespoon chili oil (homemade or store bought)
• 1/2 teaspoon low-sodium soy sauce
• 1/2 pound frozen edamame
• 3 tablespoon water
• 2 shallots (minced)
• 5 garlic cloves (minced)

Instructions

1. In a small bowl, combine sauce ingredients. Set aside.
2. Heat a large wok or skillet on medium-high heat, then add in frozen edamame and water. Stir, cover, and allow water to cook off for 3 – 5 minutes. If some water still remains, drain and set aside edamame.
3. Reduce the pan’s heat to medium then add about a tablespoon of oil. Add shallots and cook until lightly golden. Add in garlic and cook for a few seconds, or until fragrant.
4. Pour in the sauce and edamame, then stir until the edamame is well coated. Remove from the heat and enjoy!

28. Spicy Vegan Cauliflower Buffalo Wings

Spicy Vegan Cauliflower Buffalo Wings (Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘4’]

Not only are these vegan cauliflower buffalo wings delicious as a snack or a side dish, but they also contain a massive 7g of protein per serving.

Ingredients

• 1 Head (600g) Of Cauliflower
• ½ Cup (120ml) Soy Milk
• 60g Chickpea (Gram) Flour
• 1 Teaspoon Of My Homemade BBQ Seasoning
• ¼ Cup (60ml) Frank’s Buffalo Sauce, Hot Sauce, Or Ketchup
• Vegan Ranch Dressing

Instructions

1. Cut the cauliflower into florets.
2. Mix the milk, chickpea flour, and BBQ seasoning together in a bowl.
3. Add the cauliflower to the bowl and mix until the cauliflower is fully coated.

Air Fryer

1. Spray the air fryer basket with oil spray.
2. Add the cauliflower to the air fryer. Spray the cauliflower with oil spray
3. Bake at 190C / 380F for 15 minutes or until golden.
4. Use a pastry brush to coat with Frank’s buffalo sauce, other hot sauce, or ketchup.

Oven

1. Line a baking sheet with parchment (greaseproof) paper.
2. Add the cauliflower to the sheet and spray with oil spray.
3. Bake at 190C / 380F for 20 minutes or until golden.
4. Serve with ranch dressing.

29. Tuna Cucumber Boats

Tuna Cucumber Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

These tuna boats are savory, salty and creamy snack with just the right amount of refreshing crunch. Perfect as an appetizer or a snack. Low calorie, low carb, high-protein (21g) and gluten-free.

Ingredients

• 4 medium cucumbers (washed and dried)
• 4 5 oz cans wild tuna (drained)
• 4 stalks celery (finely diced)
• 1/2 large yellow onion (finely diced)
• 1 cup plain Greek yogurt
• 2 tsp French mustard (choose gluten-free for gluten-free version)
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp fresh dill (finely chopped)
• Green onion (sliced)

Instructions

1. In a bowl, add the tuna. Make sure you drain it first. Using a fork, mash it as finely as possible.
2. Add in the celery, onion, Greek yogurt, French mustard, salt, black pepper and dill. Combine well.
3. Slice the cucumbers in the middle lengthwise. With a spoon, scoop out some of the insides of the cucumber to make space for the tuna mixture.
4. Scoop the tuna mixture onto the cucumbers. Garnish with chopped green onion.

30. Peach Caprese Salad

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

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

Nectarine Tomato Caprese Salad (Peach Caprese Salad) is a fresh and healthy summer salad recipe! Made with fresh fruit, basil, and mozzarella cheese. Fast and easy appetizer.

Ingredients

• 3/4 pound tomatoes (large tomatoes (approximately 2))
• 8 ounces fresh mozzarella cheese
• 2 ounces fresh basil
• 1 large nectarine ((or peach))
• balsamic glaze (optional (or honey, or vinaigrette))
• salt

Instructions

1. Wash and slice the tomatoes approximately 1/4 inch thick (you will get around 6 slices per tomato). Lay the tomato slices on the serving dish.
2. Slice the mozzarella into as many pieces as you have tomato slices. Lay the mozzarella on top of the tomato.
3. Place a large basil leaf on each stack on top of the mozzarella.
4. Cut the nectarine into wedges, with at least as many pieces as you have stacks. Place one wedge of nectarine on each stack.
5. Sprinkle the salad stacks with a little salt and balsamic vinegar, if using. Serve immediately or chill until ready to serve (if making in advance, wait to salt and glaze the salad until serving).

31. Ceviche

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

Recipe details: Prep: PT20M · Cook: PT240M · Yield: [‘8’, ‘8 servings’]

Ingredients

• 1 lb fresh (sustainably caught white fish like red snapper, mahi-mahi, sea bass, or halibut, cut into small 1/2 inch pieces (~1.5cm))
• 8-10 limes (juiced)
• 1 large red onion (diced)
• 3 roma tomatoes (seeds removed and diced)
• 1 jalapeño (seeds removed and minced)
• 1/2 cup chopped cilantro leaves and stems (stems minced)
• 1/4 cup freshly squeezed orange juice
• 3/4 tsp sea salt
• Red pepper flakes (optional)
• 2 avocados (diced)
• Zest of 1 lime
• Extra cilantro leaves for garnish
• Tortilla chips (tostadas, plantain chips, tostones, or avocado shell for serving)

Instructions

1. Marinate the fish. In a large bowl, combine fish pieces, onion, and lime juice. Toss well. Make sure the lime juice is covering all of the fish completely so that it “cooks” uniformly. If needed, use more lime juice to cover. Cover the bowl and refrigerate for 4 to 4.5 hours or until the lime juice has completely “cooked” the fish. The pieces of fish are done when they break apart easily, are opaque throughout, and look like they are no longer raw, just like when you are cooking with heat. Drain off the lime juice in a colander.
2. Prepare remaining ingredients. Just before the fish is done, start preparing the rest of the ingredients. In a large bowl, combine the tomatoes, jalapeño, cilantro, orange juice, and salt. Stir gently to combine.
3. Add fish to the tomato mixture and mix well. Taste and season with more salt and/or some red pepper flakes, if desired. Mix well again.
4. Add avocado just before you’re ready to serve and toss very gently to combine.
5. Garnish with lime zest and extra cilantro leaves.
6. Serve with tortilla chips, tostadas, plantain chips, tostones, or even just in the avocado shell!

32. Fruit Salsa

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’, ‘2 1/2 cups’]

Use this recipe formula to make fresh fruit salsa with any fruit. From mango, watermelon, peach, pineapple or strawberries. You’ll love them all! It’s a fresh and healthy appetizer, snack or condiment to serve with grilled chicken or pork or to add to Mexican food recipes.

Ingredients

• 2 cups finely diced fruit, such as pineapple, peaches or mango
• 1 jalapeno pepper, minced, seeded if desired (or 1/8 tsp ground chipotle powder)
• ½ cup chopped cilantro
• 2 tablespoons finely chopped scallion or red onion
• 3 tablespoons lime juice
• ½ teaspoon salt

Instructions

1. Stir fruit, jalapeno, cilantro, scallion (or red onion), lime juice and salt in a medium bowl.
2. Serve immediately or chill.

33. Peach Panzanella with Tomatoes

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

Recipe details: Prep: PT10M · Cook: PT7M · Total: PT17M · Yield: [‘4’]

This summer peach panzanella salad recipe is a perfect mix of tart, sweet, and savory. It’s a delicious bowl of peaches, leftover bread, and tomatoes that is great for snacking on at home or bringing to a party!

Ingredients

• 1/3 stale baguette or ciabatta loaf
• 4 tbsp olive oil
• 3 small peaches (pitted and cubed)
• 1/2 cup cherry tomatoes (halved)
• 2 tbsp freshly chopped basil
• 1/8 cup thinly sliced red onion
• 1 1/2 tbsp white balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425 degrees
2. Cut/tear the loaf into small cubes. Toss together the bread cubes with 2 tbsp olive oil in a bowl and a light sprinkling of salt and pepper. Spread onto a baking sheet and roast until crisp, about 5-7 minutes.
3. Prepare and cut the peaches (small cubes), tomatoes (halved), basil (chopped into ribbons) and red onion (very thinly sliced).
4. In a bowl, combine the peaches, tomatoes, basil, red onion. Add 2 tbsp olive oil and 1 1/2 tbsp white balsamic vinegar. Add salt and pepper to taste.
5. Add the bread cubes to the bowl and toss to combine.

34. Mango Habanero Salsa

Salsa de Mango Habanero is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’10’, ’10 Servings’]

If you’re looking for a sweet and spicy salsa, look no further than this chunky Mango Habanero Salsa recipe! The sweet mango and spicy pepper are the perfect combination! And the best part is, the food processor does most of the work for you!

Ingredients

• 3 Large Mangoes (Ripe)
• 1 Small Red Onion (or 1/2 large red onion)
• 8 Mini Peppers (or 1 red bell pepper)
• 1 Habanero Pepper
• 1/4 cup Cilantro (Fresh)
• 1 Lime (Juiced)
• 1 tsp Chili Powder
• 1 tsp Salt (Plus more if you prefer)

Instructions

1. Clean the red onion and cut it into chunks.
2. Cut the stem off the mini peppers and clean out any seeds. Cut them into chunks and add them to the bowl of the food processor.
3. With gloves on, cut the stem off the habanero pepper and remove the seeds and white membrane inside. Place the habanero in the food processor.
4. Pulse 8-10 times until they are minced. Add the cilantro and pulse 5 more times. Add the mixture to a large bowl.
5. Peel the mangoes with a vegetable peeler and then place them on a cutting board. Cut the mango flesh off the pit and cut the mango into small chunks. Add the mango to the bowl with the peppers.
6. Squeeze the lime into the bowl and add the remaining ingredients. Taste the salsa and season with more salt if necessary.

35. Melon and Prosciutto Skewers with Greens

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

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

Are you on the lookout for a fresh and zesty summer appetizer? These melon prosciutto skewers are the perfect toothpick appetizer that are easy to make, aesthetic and delicious!

Ingredients

• 1 cup greens (finely chopped – regular salad greens or even basil)
• 1 tablespoon olive oil (approximately)
• 1 melon (cubed into 1″ to 1.5″ pieces – try cantaloupe, watermelon, honeydew etc.)
• 8 slices prosciutto (cut in half lengthwise)

Instructions

1. In a large bowl, mix the finely chopped greens with a bit of olive oil, until slightly moistened.
2. Roll up a prosciutto slice. Top one melon cube with the prosciutto and some of the greens. Stick a skewer through it. Repeat for all of the skewers.
3. Serve!

36. Tostones

How To Make Tostones In Avocado Oil is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT8M · Yield: [’18’]

Looking for a crispy and delicious snack that won’t leave you feeling guilty? Look no further than these mouth-watering tostones made with the goodness of avocado oil! With their perfectly crispy exterior and soft and fluffy interior, these tostones are sure to be a crowd-pleaser.

Ingredients

• 3 Green Plantains
• 2 tsp Sea Salt (plus more for seasoning )
• 4 cups Cold Water
• Avocado Oil (amount will vary depending on the size of your pan)

Instructions

1. Begin by slicing off each end of the plantain. The plantains are much harder to peel compared to regular bananas, so I recommend using a paring knife to score each raised ridge (there are 3 visible ridges) around the sides of the plantain. Use your fingers to then peel back each piece to remove the plantain.
2. Cut each plantain into six, one inch pieces. Repeat this step with all of your plantains.
3. Place the diced plantain chunks into a cold water bath and add some salt (about 2 tsp) and let them soak for 15 minutes.
4. Remove the plantains from the water and pat them dry as thouroughly as possible.
5. In a medium frying pan, add the avocado oil to the pan so it covers the bottom and goes up about 1/2 inch in the pan. Let it heat for 5 minutes or so over medium heat.
6. Carefully add each of the plantain rounds into the base of the pan. Each piece should be submerged about halfway in the oil. Reduce the heat only slightly if the oil is splattering or popping (please be careful). Let them cook for about 2-3 minutes.
7. Flip each plantain to the opposite end and continue to shallow fry the plantain an additional 2-3 minutes. They should begin to lightly brown on the sliced end and turn a deeper yellow around the sides, do not let them get to brown or burn.
8. Remove the plantains to a plate and let them rest briefly.
9. Place a sheet of parchment paper down on the counter and fold it in half to form a crease in the middle of the paper. Open it back up and on the right side place one of the plantain rounds into the center and fold the parchment back over the top.
10. Use a heavy glass with a flat bottom to smash and flatten the plantain. Be careful to not allow it to break apart, but flatten.
11. Work in batches of 3-4 and use a spatula to transfer the flattened plantains back to the oil and cook each side for 1-1.5 minutes or until they are crispy and golden brown. Be sure not to overcrowd the pan and take your time.
12. Once golden and crispy, remove them from the frying pan and place them on a wire rack lined baking sheet to drain any excess oil and prevent them from getting too soft. Immediately salt the tops as they come out of the oil for the best results. Repeat this until you have fried all of the plantains.
13. If you run out of oil- Add more to the pan and allow it to preheat again before continuing to shallow fry. See the article above for tips on how to serve and store them.

37. Blueberry Goat Cheese

Blueberry Goat Cheese Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT5M · Total: PT125M · Yield: [‘8’, ‘8 servings’]

Blueberry Goat Cheese with Thyme and Honey is a fast and easy appetizer recipe! A great addition for a charcuterie cheese board. Just 4 ingredients in a flavored cheese with lots of blueberries. Gluten free, vegetarian.

Ingredients

• 8 ounces goat cheese ((or up to 10 ounces is fine too))
• ¾ cup blueberries ((fresh or frozen, thawed))
• 2 teaspoons honey
• 1 ½ teaspoons fresh thyme

Instructions

1. In a medium bowl, combine the softened goat cheese, blueberries, thyme, and honey. Use a spatula or spoon to combine all of the ingredients.
2. Taste the cheese mixture and adjust seasoning as desired with salt, honey, or thyme.
3. Scoop all of the cheese mixture into a sandwich sized resealable bag. Press all of the cheese to the bottom and form a log shape.Alternatively, scoop the cheese onto a large(18 inch long) piece of plastic wrap and roll into a log shape, twisting the ends.
4. Chill the log for 2 hours in the refrigerator until it has set up again. Every once in a while, I like to check on the cheese and roll/adjust as needed so it does not become flat from sitting in one spot too long.Alternatively, you can do this for about 30 minutes in the freezer as well.
5. If desired, garnish with blueberries, thyme, and a honey drizzle. Serve with crackers, chips, apples, pears, or bread.

38. Shrimp Ceviche

Easy Shrimp Ceviche Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT110M · Yield: [‘6’, ‘6 servings’]

It doesn’t get easier than this Shrimp Ceviche Recipe! It’s bursting with fresh flavor and there’s no cooking required! Serve as an appetizer or in tacos or lettuce wraps!

Ingredients

• 1 lb. large or jumbo shrimp (fresh shrimp is preferred; follow package instructions to thaw if frozen)
• 1/2 teaspoon kosher salt (to taste)
• 1/4 teaspoons black pepper
• 1 tablespoon lime zest
• 1/2 cup fresh lime juice (about 4-6 large limes)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup fresh orange juice (1 large orange or (4) mandarins)
• 1 medium mango (pitted, peeled and chopped)
• 1 large avocado (pitted and chopped)
• 1 small red bell pepper (seeded and chopped)
• 1/2 small red onion (chopped)
• 1/2 cup chopped cilantro

Instructions

1. Skip this step if your shrimp is peeled and deveined. Peel and devein the shrimp by separating the shell from the underside of the shrimp and removing it. Using kitchen shears, cut along the top middle of the shrimp from the head to tail to expose the membrane and remove it.
2. Chop the shrimp into 1/2″ chunks and place in a medium bowl. Add the salt and pepper and toss gently to combine, then add the lime, lemon and orange juice and stir gently, making sure that the shrimp is submerged in the citrus juice. Cover the bowl with plastic wrap and refrigerate for 30 minutes and up to 2 hours, stirring occasionally. When the shrimp is “cooked”, it will be opaque (white or pink depending on its original color).
3. Do not drain the liquid from the shrimp! Add the mango, avocado, bell pepper, red onion and cilantro and toss to combine. Adjust the seasoning as needed, then serve and enjoy!

39. Vegan Cucumber Bites

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’24’, ’24 cucumber bites’]

With a perfect balance of fresh, crunchy veggies and a creamy, decadent cheese topping, these Vegan Cucumber Bites are the ideal hors d’oeuvres for any party. Made with fewer than 10 ingredients and exactly zero cooking, they’re the low-lift, high-reward snack you’ve been looking for!

Ingredients

• 1 English cucumber
• 4 oz. vegan cream cheese, at room temperature
• 2 tablespoons vegan sour cream or vegan Greek yogurt
• 1 tablespoon fresh dill, finely chopped
• 4-6 fresh mint leaves, finely chopped
• 1/2 teaspoon garlic salt
• 1 teaspoon chives for garnish, finely chopped
• Black pepper for garnish
• Optional: 12-15 cherry tomatoes, sliced in half lengthwise

Instructions

1. Wash and peel the cucumber if you’d like (I personally think unpeeled looks pretty for this appetizer). Slice the cucumbers into 1/2″ thick rounds. Then, using a teaspoon, scoop out some of the seeds in the center of each cucumber to make a small well.
2. In a mixing bowl, combine the cream cheese, sour cream, dill, mint, and garlic salt, and mix until smooth and creamy.
3. Place the cream cheese filling into a piping bag with a star tip. If you don’t have a piping bag, you can use a plastic baggie with the tip cut off. Pipe about a teaspoon of the filling into the well of each cucumber.
4. If using cherry tomatoes, slice them in half and place them into the cream cheese filling.
5. Sprinkle the cucumbers with chives and black pepper, and serve!

40. Everything Bagel Cream Cheese Peppers

Everything Bagel Cream Cheese Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large bell peppers (any color), halved lengthwise and seeded
• 8 oz cream cheese, softened
• 2 Tbsp sour cream or Greek yogurt (optional, to loosen filling)
• 2 Tbsp everything bagel seasoning, plus extra for topping
• 2 Tbsp finely chopped green onions (optional)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 Tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.
2. 2. Prepare the peppers: rinse, cut in half lengthwise, and remove seeds and membranes. Lightly brush the cut sides with olive oil and place them cut-side up on the prepared sheet.
3. 3. Make the filling: in a medium bowl, beat the cream cheese until smooth. Stir in sour cream (if using), garlic powder, onion powder, green onions, and 2 tablespoons of everything bagel seasoning. Season with salt and pepper to taste.
4. 4. Spoon filling into each pepper half, creating a small mound in the center. You should have enough filling to generously fill 8 halves.
5. 5. Bake for 18–22 minutes, until peppers are tender and the filling is heated through and set. Remove from oven and sprinkle with extra everything bagel seasoning if desired.
6. 6. Let cool for 5 minutes, then serve warm or at room temperature. This recipe yields 4 servings.

41. Whipped Lemon Feta-Labneh Dip

Creamy Whipped Feta Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT1445M · Yield: [’10’]

An easy Mediterranean appetizer that’s full of bright lemon and feta flavors

Ingredients

• 3/4 cup Labneh (homemade (see below) or store-bought)
• 7 ounces Feta cheese
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon za’atar (divided)
• 2 teaspoons olive oil
• 1 cup plain Greek yogurt
• pinch kosher salt

Instructions Homemade Labneh

1. If making homemade labneh, line a colander with cheesecloth. Pour the Greek yogurt into the cheesecloth and tie up the sides to make a little bundle.
2. Set the colander with the bundle of Greek yogurt over a bowl to catch the liquid from the yogurt. Leave it in the refrigerator overnight and up to 24 hours to drain.
3. When ready to use the labneh, discard the liquid (or reserve it and add it to a smoothie) remove the yogurt from the cheesecloth and place it in a bowl. Add a pinch of salt or to taste.

Whipped Lemon Feta Dip

1. In the bowl of a food processor fitted with the blade, combine the labneh, feta cheese, lemon zest, lemon juice, and 1/2 teaspoon of za’atar.
2. Process for about 60 seconds, scraping down the sides of the bowl periodically. Check to make sure the mixture is smooth. If it’s still lumpy, process until smooth.
3. Taste and add salt if necessary. Note you may not need any salt because feta cheese is very salty.
4. To serve, spoon the dip into a bowl or on a plate. Garnish with the remaining 1/2 teaspoon of za’atar and a drizzle of olive oil.

42. Frozen Pea Guacamole

Frozen Pea Guacamole aka Mockamole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 2

This delicious frozen pea guacamole, aka mockamole, is a great healthy, eco and budget friendly alternative to avocado guacamole.

Ingredients

• 1 and 1/2 cups of frozen peas.
• 1/4 cup of red onion (diced).
• 1/4 cup of cherry tomatoes (diced)
• 1/4 cup of pickled jalapenos (diced).
• Coriander – to taste.

Instructions

1. Cook the peas.
2. Put the peas and lime juice in blender and pulse until smooth.
3. Dice the remaining ingredients (tomatoes, jalapenos, and onion.
4. Add into the smooth pea and lime mixture.
5. Roughly chop the cilantro and add to the mixtures.
6. Serve

43. Prosciutto and Melon

Prosciutto and Melon (Prosciutto e Melone) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’16’, ’16 pieces’]

When it comes to an easy summer appetiser, Prosciutto and Melon is an all-time favourite and a definite crowd-pleaser. There is something enticing about the combination of salty and sweet flavours which is universally appealing. This classic Italian dish, called Prosciutto e Melone in Italy, embraces the flavour combination of sweet melon and salty prosciutto.

Ingredients

• 1/2 rockmelon/cantaloupe (See Note 1)
• 125 g (4.5 oz) prosciutto di Parma – thinly sliced (about 8 large slices)
• 2 tbsp extra virgin olive oil (See Note 2)
• 10 large basil leaves – optional
• freshly ground black pepper – to taste

Instructions

1. For a whole melon, thoroughly wash the skin to remove any dirt, pesticides and possible bacteria. You may feel that this step is not necessary as you will be peeling the melon. However, as you cut the melon skin, any dirt or bacteria will be transferred by the knife to the flesh. For safe food preparation, it is an important step.
2. Begin by cutting off both ends of the melon, the stem end and the opposite end which is the blossom end. This ensures that you have a flat, stable base to cut the melon. Stand the melon on its end, and using a large, sharp knife, in a downward motion, follow the natural curve of the melon and remove the peel. Continue around the melon, trying to not remove too much of the orange flesh.
3. When you’ve finished, if you still have some green strips, use your knife to remove them. Now, you can cut your melon in half. Leave it sitting on its flat base and cut down through the centre.Use a dessert spoon to scoop out the seeds and membrane and discard.
4. Place one half in an airtight container or cover well with cling wrap and refrigerate for another use. Store it in the fridge for up to 3 days. Alternatively, cut the melon into cubes and freeze in an airtight container or freezer bag for up to 6 months. Be sure to label and date the container as it is often difficult to identify frozen items.  Now, cut the remaining half crossways into halves and cut each half lengthways so you have 4 pieces. Cut each piece into 4 wedges.
5. Cut each slice of prosciutto in half and wrap around a wedge of melon.Arrange on a serving platter. (See Note 3)
6. Stack the basil leaves on top of each other, roll up and slice them finely. Scatter across the top of the melon.
7. Top with freshly grated black pepper and a drizzle of extra virgin olive oil.  Serve immediately with crusty bread if you wish.

44. Loaded Veggie Nachos

Loaded Veggie Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 to 6 servings (or 8 to 10 as an appetizer)’]

Say goodbye to boring old nachos and hello to these loaded veggie nachos! With layers upon layers of colorful veggies and ooey-gooey cheese, these vegetarian sheet pan nachos are guaranteed to be a crowd pleaser.

Ingredients

• 1 (13-ounce/368 gram) bag tortilla chips (thicker sturdy chips work best)
• 3-4 cups shredded cheese (I like to use a mix of Monterey Jack, cheddar and mozzarella)
• 1 can (14-ounce/398 ml) black beans or pinto beans, rinsed and drained
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 cup corn kernels (fresh, frozen, canned or roasted)
• 1/4 cup pickled jalapenos
• 1 tablespoon taco or fajita seasoning
• 2 small tomatoes, diced
• 1/2 red onion, finely chopped
• 1 avocado, diced
• 1 cup shredded lettuce
• 1/4 cup roughly chopped cilantro or green onions (or both)
• sour cream, salsa or pico de gallo and guacamole served on the side

Instructions

1. Preheat oven to 400F / 200C.  Line a large baking sheet with parchment paper.
2. Spread the tortilla chips out in an even layer on the baking sheet.  Sprinkle half of the cheese over the chips.  Top with beans, diced bell peppers, corn and pickled jalapenos.  Sprinkle the seasoning evenly over the top and add the remaining cheese.
3. Bake in the oven for 10 minutes or until the cheese is melted and bubbly.
4. Remove from the oven and add the diced tomatoes, red onion, avocado, shredded lettuce and chopped cilantro and/or green onions.
5. Serve immediately with sour cream, salsa or pico de gallo and guacamole on the side.

45. Roasted Eggplant Dip with Feta Cheese

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

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 (about 2 cups)’]

This roasted eggplant dip is great as an appetizer served with some healthy crackers or veggies. You can also use it in wraps or sandwiches.

Ingredients

• 3 Tbsp olive oil (divided)
• 1 eggplant (about 2.5 to 3 pounds)
• 1 red bell pepper (cored and cut into 4 large pieces)
• ½ medium onion (cut into 4 wedges)
• 2 garlic cloves (peeled)
• 1 tomato
• ¾ cup crumbled feta
• 1 Tbsp fresh lemon juice
• salt and pepper to taste

Instructions

1. Cut the eggplant in half lengthwise. Place it on a cutting board sliced side up, sprinkle with salt and leave for 30 minutes. The eggplant will release some moisture which helps to get rid of the slightly bitter taste typical for larger eggplant varieties. (You don’t have to do this if you don’t mind the bitter taste).
2. Preheat the oven to 375F.
3. Rinse the eggplant slices, pat them dry with a paper towel and generously rub with olive oil. Place the eggplant on a baking sheet and roast for 15 minutes.
4. Rub the red pepper, garlic, and onion with olive oil and place on the baking sheet beside the eggplant. Place the tomato on the baking sheet as well and roast the vegetables for another 45 minutes or until tender.
5. Let the veggies cool a bit. Once cold enough to handle, place the onion and garlic into a food processor or blender.
6. Remove the skin from the red pepper. Scrape the eggplant flesh and remove the skin and seeds from the tomato and place everything into the food processor. Add the feta cheese, lemon juice, and 1 tablespoon of olive oil. Pulse a few times until the desired consistency.
7. Taste the dip and add salt and pepper if needed. (If you use feta, you might not need any salt as feta is usually quite salty).
8. Sprinkle with some fresh herbs before serving.

46. Individual Charcuterie Party Cups

Charcuterie Cup Ideas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

The options are limitless with these Individual Charcuterie Cups. Grab some plastic cups and load them up with meat, cheese, fruit and all sorts of garnishes. Perfect for holidays and game day!

Ingredients

• 6 ounces thinly sliced salami
• 6 ounces thinly sliced honey smoked turkey
• 4 ounces aged Gouda cheese (sliced)
• 4 ounces brie cheese (sliced)
• 4 ounces small mozzarella cheese balls
• 4 ounces smoked Cheddar cheese (sliced)
• 2 ounces cubed tomato basil havarti cheese
• 8 fresh figs (halved)
• 1/2 cup assorted nuts
• 1/2 cup grapes
• 1/2 cup small pretzel sticks
• 1/4 cup blackberries
• 1/4 cup cornichons
• 1/4 cup dried apricots
• 8 sprigs fresh rosemary
• Fig or raspberry preserves (for serving (optional))
• Whole grain mustard (for serving (optional))

Instructions

1. Thread some of the meat, cheese and fruit onto skewers and divide between cups.
2. Arrange the rest of ingredients in cups around skewers. Serve with preserves and mustard, if desired.

47. Caprese Skewers

Mini Caprese Skewers (Tomato, Basil and Mozzarella Appetizers) HOLD the Vinegar! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

A twist on a Caprese salad. Perfect for children and picnics.

Ingredients

• 24 whole grape or cherry tomatoes ((homegrown or organic, if possible))
• 16 whole fresh basil leaves (small leaves or large – see notes)
• 8 oz container of fresh mozzarella balls ((mini- preferably ciliegini))
• 1 Tbsp extra virgin olive oil ((to drizzle on top, use top quality oil))
• ⅛ tsp sea salt ((fine))

Instructions

1. Begin skewering the ingredients in the following order: tomato-basil-mozzarella-basil-tomato-basil-mozzarella-basil-tomato
2. Repeat to finish the ingredients that you have (make as many or few as you need).

48. Strawberry Basil Bruschetta

Strawberry Basil Bruschetta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497083H44M11S · Total: PT-497083H44M11S · Yield: [‘8’, ‘Serves 8’]

Easy strawberry balsamic bruschetta with crostinis, goat cheese and fresh basil.

Ingredients

• 10.5-ounce baguette, sliced ½-inch thick
• 2 tablespoons olive oil
• ¼ teaspoon coarse salt
• 1-pound strawberries, trimmed and diced
• 1 tablespoon olive oil
• 1 tablespoon honey or granulated sugar
• ½ tablespoon balsamic vinegar
• ¼ teaspoon coarse salt
• 4 ounces fresh goat cheese, ricotta or burrata
• Freshly cracked black pepper, to taste
• ½ cup fresh basil leaves, chiffonade

Instructions

1. Preheat the oven to 350 degrees. Line the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt. Bake 8-10 minutes or until lightly browned and crisp. Set aside to cool.
2. In a medium bowl, stir together the strawberries, olive oil, honey, balsamic and salt until combined.
3. Smear the goat cheese, ricotta or burrata on each baguette. Top each with a scoop of the strawberry mixture and a smattering of freshly cracked black pepper, then garnish with basil leaves. Serve.

49. Fresh Apricots with Goat Cheese and Lavender Honey

Fresh Apricots with Goat Cheese and Lavender Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4M · Total: PT14M · Yield: [’12’, ’12 pieces’]

A finger food appetizer with the flavours of Provence! Fresh apricot halves, stuffed with goat cheese, topped with toasted walnuts and drizzled with lavender honey make delicious summertime snacks.

Ingredients

• 6 medium fresh apricots, (halved, stone and stem removed)
• 4 oz (110 gm) chevre or soft goat cheese
• 2 teaspoons lemon zest, (finely grated)
• 2 tablespoons walnuts, (finely chopped, toasted)
• 2 tablespoons lavender-infused honey
• 2 tablespoons dried culinary lavender buds
• 1/2 cup honey

Instructions Lavender-Infused Honey

1. Pour 1/2 cup honey into a medium saucepan and heat over medium heat.
2. Add 2 tablespoons dried lavender buds and bring to a boil. Let it boil gently for 4 – 5 minutes. Watch carefully as honey will scorch.
3. Remove from the heat and pour through a fine mesh strainer into a sterilized glass jar.
4. Let cool for an hour then cover.

Fresh Apricot Appetizer

1. Finely chop walnuts, toast by heating over medium-low heat in a small skillet.
2. Slice fresh apricots in half and remove pit and stem.
3. Fill cavity with 2 teaspoons soft chevre or goat cheese.
4. Sprinkle each apricot with a pinch of lemon zest.
5. Press 1/2 teaspoon toasted chopped walnuts into the cheese.
6. Drizzle with 1/2 teaspoon lavender honey and serve.

50. Avocado Herb Green Goddess Dip

Avocado Green Goddess Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘9’]

This avocado green goddess dip is creamy, herby and full of bright flavor. It’s perfect for dipping fresh veggies or spreading on wraps.

Ingredients

• 1 Cup Greek yogurt
• 4 Ounces cream cheese (at room temperature)
• ½ lemon (juiced)
• 1 Tablespoon olive oil
• 1 avocado
• ¼ Cup green onions
• 1 shallot
• 2 Cloves garlic
• ½ cucumber
• 1 Tablespoon dill (freshly chopped)
• 2 Tablespoon cilantro (freshly chopped)
• ¼ Cup basil (freshly chopped)
• 1 Cup spinach (fresh)
• 1 Teaspoon salt (Himalayan pink if you have it)
• 1 Teaspoon black pepper (coarse)
• mini peppers
• carrots (sliced)
• bell peppers (sliced)
• cucumbers (sliced)
• pita chips
• cherry tomatoes

Instructions

1. Roughly chop avocado, green onions, shallot, and garlic.
2. Peel the cucumber. Grate into a bowl lined with a cheesecloth. Gather the cloth over the cucumber and squeeze out excess moisture. Save 1 tablespoon of the cucumber juice.
3. Add avocado, green onion, shallot, garlic, cucumber, dill, cilantro, basil, and spinach to a food processor or blender and blend for 30 seconds to purée, then add to a mixing bowl.
4. Next, add Greek yogurt, cream cheese, lemon juice, reserved cucumber juice, salt, and pepper to the bowl. Use a whisk or a hand mixer and blend until smooth.
5. Drizzle olive oil over the top and a pinch of cracked black pepper. Serve with fresh veggies.

51. Smoked Spiced Shrimp

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’]

Smoked shrimp is easier than you think and packed with flavor. This version includes a bold spice rub and a tangy homemade cocktail sauce.

Ingredients

• 2 Pounds shrimp (jumbo, raw, peeled and deveined)
• ½ Cup olive oil
• 1 lemon (juiced)
• 1 lemon (cut into 5 wedges)
• 2 Tablespoons parsley (freshly chopped)
• 2 Teaspoons ground paprika
• 1 Teaspoon salt
• 1 Teaspoon peppercorns (cracked)
• ½ Teaspoon black pepper
• 2 Teaspoons brown sugar
• ½ Teaspoon chili powder
• 1 Teaspoon mustard powder
• 1 Teaspoon garlic powder
• 1 Teaspoon dried rosemary
• 1 Teaspoon dried thyme
• 1 Cup ketchup
• 1 Tablespoon horseradish
• ½ Tablespoon prepared Saskatchewan rub (reserved from the recipe)
• 1 lemon (juiced)
• 1 Teaspoon Worcestershire sauce

Instructions

1. Add pellets to auger and preheat the smoker to 350 degrees F for 15 minutes with the lid closed.
2. Add peeled shrimp to a large mixing bowl. Pour in the olive oil and lemon juice and toss to coat.
3. In a small bowl, combine rub ingredients and whisk to mix. Set aside ½ tablespoon of it to be used in the cocktail sauce.
4. Add rub to the bowl with shrimp and toss to coat.
5. Lay shrimp out in a single layer on a baking sheet. Place directly onto the grill grates and close the lid. Cook for 10 minutes, or until opaque.
6. While shrimp are smoking, prepare cocktail sauce. Add all ingredients to a small bowl and whisk to combine.
7. Garnish shrimp with chopped parsley and lemon wedges. Serve with cocktail sauce.

52. Grilled Shrimp

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

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT80M · Yield: [‘2’, ‘2 -4 servings’]

Bursting with flavor, these grilled shrimp are incredibly easy to prepare and cook in virtually no time at all. They’re perfect for an appetizer or main the next time you’re firing up the grill!

Ingredients

• 1 pound shrimp (deveined, tail on)
• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• 2 teaspoons Old Bay seasoning
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• 2 tablespoons butter (unsalted) (softened or melted)
• 2 tablespoons chopped fresh parsley
• 1 or 2 cloves garlic (minced)

Instructions

1. Defrost the shrimp if needed. Make the marinade by adding the olive oil, lemon juice, Old Bay seasoning, garlic powder, and sugar to a sealable container. Once the shrimp are thawed, peel if needed, then add to the marinade for 1-2 hours (keep it in the cooler/fridge during this time).
2. While the shrimp is marinating, prepare your campfire or grill for high-heat grilling.
3. Chop your garlic and parsley and place it in a large bowl with the butter.
4. Thread the shrimp on to the skewers, bunching them together.
5. Grill over high heat. Grill for 1½ minutes on one side, then about 30 seconds on the other. Remove from the heat right away.
6. Toss the shrimp in the bowl with the butter, parsley, and garlic so that it’s well coated.
7. Serve with a squeeze of lemon!

53. Shishito Corn Salad

Blistered Shishito and Corn Salad 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’]

Blistered Shishito and Corn Salad with avocado, queso fresco, and a light cumin vinaigrette. This summer-fresh salad is easy to make and will be the hit of any cookout.

Ingredients

• 6 to 8 oz. shishito peppers
• 1/4 cup plus 2 Tbsp. extra-virgin olive oil
• 3 Tbsp. minced shallots
• 3 Tbsp. finely chopped fresh cilantro
• 2 Tbsp. seasoned rice vinegar
• 1/2 tsp. ground cumin
• 1/2 tsp. kosher salt, divided
• 2 heaping cups fresh corn kernels (from 3 ears of corn)
• 1 medium avocado, cut into chunks
• 1/3 cup crumbled queso fresco or feta cheese
• 1/4 cup pepitas

Instructions

1. Place peppers in a mixing bowl and toss with 2 Tbsp. olive oil. Preheat a cast iron skillet over medium-high. Once the pan is hot, add the peppers and arrange in a single layer. Cook, undisturbed, for at least 2 minutes before tossing and continuing to cook until the skin is blistered, about 5 minutes total. Use a pair of tongs to transfer peppers to a cutting board and let sit until cool enough to handle.
2. Meanwhile, combine shallots, cilantro, rice vinegar, cumin, and 1/4 tsp. salt in a medium bowl. Stream in remaining 1/4 cup olive oil, whisking to combine. Let sit for 10 minutes to allow shallots to soften.Once peppers are cool enough to handle, chop them into small pieces and transfer back to the mixing bowl you used to oil them. (Discard stems.) Season with remaining 1/4 tsp. salt.
3. To the bowl with peppers, add corn, avocado, cheese, and pepitas. Season with another pinch of salt.Pour dressing over salad and toss to combine. Garnish with extra cheese and pepitas, if desired. Serve at room temperature.

54. Fresh Blueberry Salsa

Fresh Blueberry Salsa (Sweet & Savory) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘9’, ‘9 Makes 3 cups’]

This Fresh Blueberry Salsa is sweet, savory and delicious! Serve it with tortilla chips or over fish or chicken.

Ingredients

• 3 cups fresh blueberries ((divided use))
• 2/3 of a medium red apple
• 1/2 of a red bell pepper
• 2/3 cup chopped red onion
• 1 jalapeño
• 1/3 cup fresh cilantro leaves
• juice of 1 lime
• 2 tablespoons unsweetened applesauce
• 1 teaspoon hot sauce
• 1/3 teaspoon salt ((Or more to taste. See notes.))
• 1/4 teaspoon black pepper
• 1 tablespoon sugar ((Or more, if your berries aren’t sweet enough.))
• tortilla chips for serving

Instructions

1. Rinse blueberries and remove any stems. Pat them dry. Place two cups of the berries in a medium bowl. Reserve the remaining cup of blueberries for later.
2. Rinse an apple and pat it dry. Without peeling the apple, use a small knife to slice off large pieces around the core. Chop up 2/3 of the apple and add it to the bowl with the blueberries.
3. Rinse a red pepper and cut out the stem. Cut the pepper in half and remove the membrane and seeds. Chop up half of the pepper and add it to the bowl.
4. Peel and chop a small red onion until you have 2/3 cup. Add it to the bowl.
5. Rinse the jalapeño and cut off and discard the stem. Cut the jalapeño in half. You can use some or all of the seeds if you want a hotter salsa, or discard them for a more mild salsa. Chop up the jalapeño, adding it to the bowl. Don’t touch your face after handling the jalapeño, because it will sting. Wash your hands well afterward.
6. Rinse the cilantro and shake off the water. Use scissors to cut off some leaves until they measure 1/3 cup. Add the cilantro to the bowl.
7. Add the lime juice, applesauce, sugar, hot sauce, salt and black pepper. Toss everything with a spoon to mix it. Add the mixture to the bowl of a food processor fitted with a chopping blade (or add it to your blender). Gently and briefly pulse the mixture one or two times. If needed, pulse it again, just until everything is chopped. (Be careful not to let the food processor or blender run too long, or you’ll end up with all liquid.)
8. Drain any excess liquid in a fine mesh strainer and return the chopped salsa to your mixing bowl. Stir in the remaining cup of whole blueberries. Refrigerate the salsa for an hour before serving, ideally. Give it another stir and taste it to see if it needs any sugar or seasonings.
9. Serve it with tortilla chips or use it as a topping for grilled salmon, chicken or pork. Refrigerate any leftovers for up to four days.

55. Grilled Corn Salad

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Fun, fresh, and vibrant, this easy to make corn salad is a perfect side to make this summer!

Ingredients

• 6 ears of corn on the cob
• 1 cup grape tomatoes (halved or quartered)
• ½ cup diced cucumber (english)
• 1 avocado (cubed)
• ½ cup fresh herbs (parsley, basil, mint, cilantro all work well)
• 1 tablespoon minced jalapeño (optional)
• ½ cup crumbled Feta or Cotija (optional)
• ½ red onion (diced)
• ¼ cup olive oil
• 2 limes (juiced)
• 1 tablespoon honey
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

1. In a medium bowl, add the olive oil, lime juice, honey, salt and pepper. Vigorously mix with a fork to dissolve the honey and salt. Add the diced red onion. Set aside (can be made ahead).
2. Cook the corn–Grilling: Place corn over your grill or campfire, husk on, and rotate frequently for about 20 mins. Shuck then return to grill for a few more minutes to brown the corn.Boiling: Remove the husk and silk, boil in salted water for 10 minutes, and then dunk in an ice bath to rapidly cool the corn down.
3. Chop the tomatoes and cucumbers into bite sized pieces. Roughly chop the fresh herbs. Mince the jalapeno (if using). Shave the corn kernels off the cob using a sharp knife. Transfer all the ingredients to a large bowl.
4. Right before serving, add cubed avocado and gently mix in the dressing.

56. Summer Charcuterie Board

Summer Charcuterie Board is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT0S

Creating a Summer Charcuterie Board is simple to make and a huge hit among kids and adults! Learn just how to create a charcuterie board that your friends and family will love!

Ingredients

• ● Watermelon
• ● Pineapple
• ● Blueberries
• ● Blackberries
• ● Nectarines
• ● Bell peppers
• ● Snow peas
• ● Cherry or grape tomatoes
• ● Almonds or any preferred nuts
• ● Basil pesto
• ● Cream cheese
• ● Gouda cheese
• ● Pepper jack cheese
• ● Salami
• ● Sesame crackers
• ● Water crackers
• ● Toasted or grilled bread
• Small containers
• Large cutting board or platter

Instructions

1. Choose a board or serving dishes for the charcuterie board.
2. Place loose ingredients (small candies, loose berries, etc.) into bowls or individual dishes. Place those bowls on the board or buffet first.
3. Arrange other items around the bowls.
4. Add assorted tongs, green herbs, or holiday decorations if desired.

57. Chicken Salad Bites

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 3-bite servings’]

Refreshing, filling, a little sharp, and savory. The bites offer a nice combination of chicken, cream, and veggies. High protein, low-carb, low-calorie and gluten-free. Ready in just 20 minutes!

Ingredients

• 1 English cucumber (cut into thick slices)
• 4 tbsp cream cheese
• 2 tbsp sour cream
• 4 tbsp red hot sauce
• 2 cups cooked chicken breast (shredded)
• 1/3 cup diced celery
• 3 tbsp crumbled blue cheese
• 2 scallions (sliced)
• Salt and black pepper (to taste)
• Fresh dill (chopped)

Instructions

1. In a large bowl, combine cream cheese, sour cream, and hot sauce.
2. Add in the shredded chicken, celery, blue cheese, scallions, salt, and black pepper and combine well.
3. Slice the English cucumber into thick slices. It should be a total of about 18 slices.
4. Place 1 tablespoon of chicken salad per cucumber slice.
5. Garnish with dill before serving.

58. Roasted Cherry Goat Cheese Crostini

Roasted Cherry Goat Cheese Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT7M · Total: PT17M · Yield: [’12’]

Roasted Cherry Goat Cheese Crostini appetizer with Honey Balsamic Drizzle. Tiny toasts topped with creamy goat cheese and sweet cherries. Tasty finger food!

Ingredients

• 12 slices baguette (1/2 inch thick)
• 2 tsp olive oil (extra virgin)
• 24 fresh or frozen cherries, (pitted and halved)
• 1 sprig fresh rosemary
• 1/4 cup soft goat cheese
• 1/4 cup cream cheese
• 1/2 tsp coarse sea salt
• 1 tbsp + 1 tsp honey
• 1 tbsp balsamic glaze (home made or store-bought, for drizzling )

Instructions

1. Slice the baguette into 1/2 inch slices.
2. Brush lightly with extra-virgin olive oil. Bake at 375°F for 7 – 8 minutes, turning over halfway through until golden brown. The crostini should be slightly crispy on top but the inside should be tender.
3. Spread cherries on a parchment-paper lined baking sheet. Drizzle with a little olive oil and sprinkle with chopped fresh rosemary. Roast in the oven for 5 – 7 minutes while you’re toasting the baguette. They should take about the same amount of time. Remove them from the oven and discard the rosemary sprigs.
4. In a mini food processor (or blender or with an electric mixer) make the whipped goat cheese spread. Combine goat cheese, cream cheese, 1 tsp honey, 1/2 tsp lemon juice and 1/2 tsp lemon zest. Process until blended.
5. Spread each baguette slice with whipped goat cheese, top with two or three roasted cherry halves, drizzle with remaining honey and balsamic glaze and sprinkle with coarse sea salt and fresh rosemary. Serve and enjoy!

59. Chicken Zucchini Meatballs

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

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [’24’, ’24 meatballs’]

These Mediterranean-style Chicken Zucchini Meatballs are simple to make and bake up in the oven for an easy weeknight (or anytime) meal!

Ingredients

• 1 lb ground chicken (or ground turkey)
• 2 large eggs
• 1/2 cup bread crumbs
• 1 cup zucchini (shredded, excess moisture squeezed out*)
• 1/2 onion (finely chopped or shredded)
• 2 tablespoons fresh parsley (finely chopped)
• 3/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• salt and pepper

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. Finely chop the herbs and onion. Mix all the ingredients in a large bowl until well combined.
3. To form the mixture into meatballs I like to use a 1 1/2 tablespoon cookie scoop to scoop out the mixture (about a golf ball size). Lightly grease your hands with a bit of oil and roll the mixture in your palms to form the meatballs.
4. Place the meatballs on the baking sheet and bake in the oven for approximately 25-30 minutes or until cooked through.

60. Prosciutto Wrapped Peaches

Prosciutto Wrapped Peaches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 12

Prosciutto Wrapped Peaches are a delicious appetizer that combines the salty flavor of prosciutto with the sweetness of juicy, ripe peaches.

Ingredients

• 1/2 cup whole almonds
• 2 medium peaches (each 2 1/2 inches in diameter)
• 4 ounces cream cheese
• 2 teaspoons ground cinnamon
• sugar substitute (optional)
• 12 thin slices prosciutto
• 12 basil leaves (optional)

Instructions

1. Heat oven to 350 F.
2. In single layer, toast almonds 10 minutes. Let cool then coarsely chop. Set aside.
3. Slice each peach into six wedges and set aside.
4. In small bowl, combine softened cream cheese with cinnamon and pinch of sugar substitute. Add almonds; blend to combine.
5. Lay out single slice of prosciutto, place 1 tablespoon cheese mixture on top of peach wedge and top with basil leaf. Place wedge at one end of prosciutto and roll up. Repeat with remaining ingredients.

61. Vegan Corn Salsa

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

The easy corn salsa dip is made using fresh and flavorful ingredients.

Ingredients

• 2 cups corn (raw)
• 1 bell pepper (diced)
• ½ cup red onion (diced)
• ½ cup cilantro (chopped)
• 1 jalapeno pepper (seeded and diced)
• 1 tbsp lime juice
• salt to taste

Instructions

1. Wash and prep all vegetables according to ingredient list and add to a large bowl.
2. Season with lime juice and salt, mix together, and enjoy!

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.