When I was younger, I was told that Cauliflower is “Princess Broccoli”. It’s the refined older sister. The purer, more pretty relative of its green counterpart. And this recipe just goes to show what great potential this princess has! This is one of my favorite side dishes to make because the process is so simple, yet results in the most delicious dish. You can of course play around with your favorite seasonings, but I’ve found that a little garlic and salt is the perfect compliment to the soft, nutty flavor of cauliflower! 

Whole Roasted Cauliflower:

• 1 head of cauliflower, leaves removed
• 2 TBSP butter, melted
• 2 TBSP olive oil
• 1/2 tsp salt
• 1/4 pepper
• 1 tsp seasoning salt
• 1 tsp garlic powder
• 2-3 TBSP parmesan cheese
• 2 TBSP fresh parsley, chopped

Preheat the oven to 400F. Cut and remove the leaves from the head of the cauliflowers. Chop off the white stalk at the bases of the cauliflower.

In a small bowl, whisk together butter, oil, salt, pepper, seasoning salt, and garlic powder.

Place the cauliflower in a baking dish and brush with 3/4 of the butter herb sauce. Set the rest aside. 

Cover the cauliflower head with foil and cook for 30 minutes. Remove the foil and cook for an additional 20 minutes.  Brush remaining sauce over cauliflower and sprinkle with fresh parsley and parmesan cheese.  Enjoy!

Whole Roasted Cauliflower

• Author: Jen

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Description

This Whole Roasted Cauliflower is a tasty side dish you can whip up in no time!

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Ingredients

• 1 head of cauliflower, leaves removed
• 2 TBSP butter, melted
• 2 TBSP olive oil
• 1/2 tsp salt
• 1/4 pepper
• 1 tsp seasoning salt
• 1 tsp garlic powder
• 2-3 TBSP parmesan cheese
• 2 TBSP fresh parsley, chopped

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Instructions

1. Preheat oven to 400F
2. Cut and remove the leaves from the head of the cauliflowers
3. Chop off the white stalk at the bases of the cauliflower
4. In a small bowl, whisk together butter, oil, salt, pepper, seasoning salt, and garlic powder
5. Place the cauliflower in a baking dish and brush with 3/4 of the butter herb sauce (set the rest aside)
6. Cover the cauliflower head with foil and cook for 30 minutes
7. Remove the foil and cook for an additional 20 minutes.
8. Brush remaining sauce over cauliflower and sprinkle with fresh parsley and parmesan cheese

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The post Whole Roasted Cauliflower appeared first on Gather Lemons.

I love finding new ways to serve veggies and this recipe for Garlic Parmesan Roasted Brussel Sprouts has become a favorite at our house. This recipe even impressed my husband who isn’t normally a fan of Brussel Sprouts.

Garlic Parmesan Roasted Brussels Sprouts

Recipe found at Eat Well 101

• 1lb brussel sprouts
• 3 TBSP olive oil
• 1/2 tsp kosher salt and pepper
• 1 tsp Italian seasoning
• 3 garlic cloves – minced
• 1/2 cup grated parmesan cheese.

Preheat oven to 400 degrees. Line large baking sheet with foil.

Trim the bottom of Brussel Sprouts and slice in half lengthwise. Pat Brussel Sprouts dry with paper towel.

In large bowl add Brussel Sprouts, olive oil, Italian seasoning, garlic, parmesan, and salt and pepper. Gently toss to coat evenly.

Add Brussel Sprouts to prepared baking sheet, make sure to spread them out evenly in one layer. Bake Brussels Sprouts for 25-30 minutes. When they are done they should be a nice golden brown. Transfer to serving bowl and if you like sprinkle with fresh chopped parsley or fresh herb of your choice. Enjoy!

Garlic Parmesan Roasted Brussels Sprouts

• Author: Jen

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These Garlic Parmesan Roasted Brussels Sprouts make a yummy side to several meals!

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Ingredients

• 1lb brussel sprouts
• 3 TBSP olive oil
• 1/2 tsp kosher salt and pepper
• 1 tsp Italian seasoning
• 3 garlic cloves – minced
• 1/2 cup grated parmesan cheese

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Instructions

1. Preheat oven to 400 degrees. Line large baking sheet with foil
2. Trim the bottom of Brussel Sprouts and slice in half lengthwise
3. Pat Brussel Sprouts dry with paper towel
4. In large bowl add Brussel Sprouts, olive oil, Italian seasoning, garlic, parmesan, and salt and pepper
5. Gently toss to coat evenly
6. Add Brussel Sprouts too prepared baking sheet, make sure to spread Brussel Sprouts evenly in one layer
7. Bake Brussels Sprouts for 25- 30 minutes
8. When they are done they should be a nice golden brown
9. Transfer to serving bowl and if you like sprinkle with fresh chopped parsley or fresh herb of your choice

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The post Garlic Parmesan Roasted Brussels Sprouts appeared first on Gather Lemons.

This is a fun take on Coleslaw it kind of has a Mexican flare to it with the addition of lime and cilantro. It would be great to serve with tacos, burritos or any other Mexican dish.

Cilantro Lime Slaw

Recipe found at Wholesome Yum

• 3/4 cup mayonnaise
• 1/4 cup fresh lime juice
• grated lime (from 1/2 lime)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper
• 14 oz shredded coldslaw mix
• 1/4 cup green onions, sliced
• 1/2 cup cilantro, chopped

In bowl, whisk together mayonnaise, lemon juice, cumin, garlic powder, salt and cayenne.

In a large bowl, add coleslaw mix, green onions, and Cilantro.  Pour the dressing over and toss so it’s evenly coated.  Refrigerate slaw for 1 hour to let flavors come to life.  Stir before serving.  Enjoy!

This is fantastic as a side to your meal, but it’s also great to add into your favorite street taco.  YUM!

Cilantro Lime Slaw

• Author: Jen

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Description

This Cilantro Lime Sauce would be great to serve with tacos, burritos and more!

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Ingredients

• 3/4 cup mayonnaise
• 1/4 cup fresh lime juice
• grated lime (from 1/2 lime)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper
• 14 oz shredded coldslaw mix
• 1/4 cup green onions, sliced
• 1/2 cup cilantro, chopped

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Instructions

1. In bowl, whisk together mayonnaise, lemon juice, cumin, garlic powder, salt and cayenne
2. In a large bowl, add coleslaw mix, green onions, and Cilantro
3. Pour the dressing over and toss so it’s evenly coated
4. Refrigerate slaw for 1 hour to let flavors come to life
5. Stir before serving

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The post Cilantro Lime Slaw appeared first on Gather Lemons.

During the summer months I love a salad that is hearty enough to be a meal and this Italian Chop Salad totally fits the bill! I love eating this on a back patio with a refreshing glass of lemonade.

Italian Chop Salad

Recipe inspiration from Weekend at the Cottage

• 1 cup cubed salami
• 1/2 cup cucumber chopped in to 1/2 inch pieces
• 1 cup cherry tomatoes, cut in half (diced Roma tomatoes work too)
• 1 cup chickpeas, rinsed
• 2 garlic cloves minced
• 1 tsp oregano, dried
• 1 TBSP fresh Parsley
• 1/2 red onion diced or thinly sliced
• 1 head of romaine lettuce
• 1/2 head Radicchio
• 1 tsp thyme, dried
• 1/4 cup black olives, sliced
• 2 tsp dry mustard
• 1 tsp black pepper
• 1 tsp kosher salt
• 1/4 cup olive oil
• 4 TBSP red wine vinegar
• 1 cup of provolone sliced and cut in to small pieces

Chop everything but the radicchio, romaine, and tomatoes place in air tight container and set aside.

Make dressing;  Add olive oil, thyme, oregano, minced garlic, red wine vinegar, dry mustard, salt, and pepper.   Add to canning jar and give a good shake until all mixed together. Set aside.

Add radicchio, romaine and tomatoes  into large oversized bowl, add the prepared chop ingredients.   Toss with salad dressing.  Serve immediately.  Enjoy!

Italian Chop Salad

• Author: Jen

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This Italian Chop Salad is perfect for summer!

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Ingredients

• 1 cup cubed salami
• 1/2 cup cucumber chopped in to 1/2 inch pieces
• 1 cup cherry tomatoes, cut in half (diced Roma tomatoes work too)
• 1 cup chickpeas, rinsed
• 2 garlic cloves minced
• 1 tsp oregano, dried
• 1 TBSP fresh Parsley
• 1/2 red onion diced or thinly sliced
• 1 head of romaine lettuce
• 1/2 head Radicchio
• 1 tsp thyme, dried
• 1/4 cup black olives, sliced
• 2 tsp dry mustard
• 1 tsp black pepper
• 1 tsp kosher salt
• 1/4 cup olive oil
• 4 TBSP red wine vinegar
• 1 cup of provolone sliced and cut in to small pieces

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Instructions

1. Chop everything but the radicchio, romaine, and tomatoes place in air tight container and set aside

Make dressing;  

1. Add olive oil, thyme, oregano, minced garlic, red wine vinegar, dry mustard, salt, and pepper
2. Add to canning jar and give a good shake until all mixed together (set aside)
3. Add radicchio, romaine and tomatoes  into large oversized bowl, add the prepared chop ingredients
4. Toss with salad dressing
5. Serve immediately

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The post Italian Chop Salad appeared first on Gather Lemons.

Blueberries are the perfect addition to so many things…pancakes, muffins and especially these Blueberry Pie Bars. These would be great to bring to summer picnics or family get togethers. They are so good!

Blueberry Pie Bars

Recipe found at Hot Eats and Cool Reads
Crust and topping

• 1 1/2 cups flour
• 3/4 sugar
• pinch of salt
• 1 1/2 stick chilled butter, cubed

Filling

• 2 eggs
• 1 cup sugar
• 1/2 cup sour cream
• 1/3 cup flour
• pinch of salt
• 3 cups fresh blueberries

Preheat oven to 350 and grease 9×9 glass baking dish, set aside for  later.

In a large bowl add flour, sugar, salt, and cubed butter, mix with electric mixer until the mix has a crumble consistency. Reserve 3/4 cup of mixture for topping.  Press the remaining mixture in the bottom of glass baking pan. Bake for 15 minutes or until golden brown. Remove from oven and set aside.

Next up, you’ll make the filling,  Whisk eggs in large bowl add sugar, sour cream, flour and salt.  When combined gently stir in fresh blueberries.  Add the mixture evenly over the baked crust,  Then top with the reserved crumble.  Bake for 50 minutes or until top is lightly browned.  Cool for one hour prior to serving.

Blueberry Pie Bars

• Author: Jen

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Description

These Blueberry Pie Bars would be great to bring to summer picnics or family get togethers!

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Ingredients

Crust and topping

• 1 1/2 cups flour
• 3/4 sugar
• pinch of salt
• 1 1/2 stick chilled butter, cubed

Filling

• 2 eggs
• 1 cup sugar
• 1/2 cup sour cream
• 1/3 cup flour
• pinch of salt
• 3 cups fresh blueberries

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Instructions

1. Preheat oven to 350 and grease 9×9 glass baking dish, set aside for  later
2. In a large bowl add flour, sugar, salt, and cubed butter, mix with electric mixer until the mix has a crumble consistency
3. Reserve 3/4 cup of mixture for topping
4. Press the remaining mixture in the bottom of glass baking pan
5. Bake for 15 minutes or until golden brown
6. Remove from oven and set aside

Filling:

1. Whisk eggs in large bowl add sugar, sour cream, flour and salt
2. When combined gently stir in fresh blueberries
3. Add the mixture evenly over the baked crust, then top with the reserved crumble
4. Bake for 50 minutes or until top is lightly browned
5. Cool for one hour prior to serving

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The post Blueberry Pie Bars appeared first on Gather Lemons.

Here is a fun and fresh alternative to the regular salads. It’s super fresh tasting and makes the perfect side dish for any meal.

Tomato & Green Bean Salad

Recipe found at NYT Cooking

• 3/4 pound green beans
• 2 TBSP fresh lemon juice
• 1 TBSP red wine vinegar
• 1 clove garlic minced
• 3 TBSP olive oil
• 1 pint cherry tomatoes,  mixed colors
• 1 can 15oz chickpeas, drained
• 1/2 cup crumbled feta cheese
• 3 TBSP roughly chopped dill
• kosher salt and black pepper to taste

Rinse all vegetables and trim green beans,  In large pot, fill with water and bring to boil, add green beans and cook for 2 minutes.  Strain green beans and blot with paper towel or kitchen towel to get rid of any excess moisture.  Set aside.

Next, make dressing:  In small bowl whisk together lemon juice, vinegar, garlic, and olive oil.  Season with a pinch of salt and pepper.

You are all ready to put everything together.  Using an oversize salad bowl, add halved cherry tomatoes,  green beans,  and chickpeas.  Season with salt and pepper.  Add dressing and toss so everything is nicely coated.  Add feta cheese and dill and give it a final toss.  Let marinate for 15 minutes.  Toss before serving.  Enjoy!

Tomato Green Bean Salad

• Author: Jen

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Description

This Tomato Green Bean Salad is a fun and fresh alternative to the regular salads!

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Ingredients

• 3/4 pound green beans
• 2 TBSP fresh lemon juice
• 1 TBSP red wine vinegar
• 1 clove garlic minced
• 3 TBSP olive oil
• 1 pint cherry tomatoes, mixed colors
• 1 can 15oz chickpeas, drained
• 1/2 cup crumbled feta cheese
• 3 TBSP roughly chopped dill
• kosher salt and black pepper to taste

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Instructions

1. Rinse all vegetables and trim green beans
2. In large pot, fill with water and bring to boil, add green beans and cook for 2 minutes
3. Strain green beans and blot with paper towel or kitchen towel to get rid of any excess moisture
4. Set aside

Make dressing:  

1. In small bowl whisk together lemon juice, vinegar, garlic, and olive oil
2. Season with a pinch of salt and pepper

How to assemble:

1. Using an oversize salad bowl, add halved cherry tomatoes, green beans
2. Season with salt and pepper
3. Add dressing and toss so everything is nicely coated 
4. Add feta cheese and dill and give it a final toss
5. Let marinate for 15 minutes
6. Toss before serving

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The post Tomato Green Bean Salad appeared first on Gather Lemons.

This salad is a great option for dinner, but I also love to make this salad to have for lunch for a few days.  I think it tastes even better then second (and even third) day.

Fresh Couscous Salad

• 1 cup of Israeli Couscous (you can also use quinoa)
• 1 can chickpeas, rinsed and drained (AKA Garbanzo Beans)
• 1 medium cucumber, seeded and chopped
• 1 red bell pepper, chopped
• 1 small red onion chopped (or 3/4 cup)
• 1 cup finely chopped Italian parsley
• 1/4 cup olive oil
• 1/4 cup of fresh lemon juice (from 2-3 lemons)
• 1 TBSP red wine vinegar
• 2 garlic cloves, minced
• 1/2 tsp fine sea salt
• fresh ground pepper to taste

Cook Couscous according to package instructions (or Quinoa if preferred).

In large bowl, add chickpeas, cucumber, bell peppers, parsley and onion. Set aside

In small bowl, add oil, lemon juice, vinegar, garlic and salt.  Whisk until combined.

Once grain is mostly cooled, add dressing and toss. Add veggies and chickpea mixture together with grain and toss.  Add salt and pepper to taste.  Let rest for 10 minutes prior to serving.

Salad will keep in refrigerator for up to 4 days.  Enjoy!

Fresh Couscous Salad

• Author: Jen

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Description

This Fresh Couscous Salad is great for lunch or dinner!

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Ingredients

• 1 cup of Israeli Couscous (you can also use quinoa)
• 1 can chickpeas, rinsed and drained (AKA Garbanzo Beans)
• 1 medium cucumber, seeded and chopped
• 1 red bell pepper, chopped
• 1 small red onion chopped (or 3/4 cup)
• 1 cup finely chopped Italian parsley
• 1/4 cup olive oil
• 1/4 cup of fresh lemon juice (from 2-3 lemons)
• 1 TBSP red wine vinegar
• 2 garlic cloves, minced
• 1/2 tsp fine sea salt
• fresh ground pepper to taste

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Instructions

1. Cook Couscous according to package instructions (or Quinoa if preferred)
2. In large bowl, add chickpeas, cucumber, bell peppers, parsley and onion, set aside
3. In small bowl, add oil, lemon juice, vinegar, garlic and salt.  Whisk until combined
4. Once grain is mostly cooled, add dressing and toss
5. Add veggies and chickpea mixture together with grain and toss
6. Add salt and pepper to taste 
7. Let rest for 10 minutes prior to serving

 

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Notes

Salad will keep in refrigerator for up to 4 days

The post Fresh Couscous Salad appeared first on Gather Lemons.

Ingredients: (makes approximately 30)

• 15-20 mini sweet peppers 
• 8 oz goat cheese
• 1/2 cup parmesan cheese
• 1 diced jalapeño 
• 2 TBSP chopped cilantro
• Salt and pepper to taste.

Cut peppers in half and remove stems and seeds. Set aside. 

In bowl, add goat cheese, parmesan, diced jalapeños, and salt and pepper. Mix together until incorporated. Add cilantro and fold into cheese mixture.

Spoon cheese mixture into peppers, arrange on baking sheet lined with foil and bake at 425 for 15-18 minutes. Serve immediately and enjoy!

Goat Cheese Stuffed Mini Sweet Peppers

• Author: Jen

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These Goat Cheese Stuffed Mini Sweet Peppers are sure to be a crowd pleaser!

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Ingredients

• 15-20 mini sweet peppers
• 8 oz goat cheese
• 1/2 cup parmesan cheese
• 1 diced jalapeño
• 2 TBSP chopped cilantro
• Salt and pepper to taste

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Instructions

1. Cut peppers in half and remove stems and seeds. Set aside
2. In bowl, add goat cheese, parmesan, diced jalapeños, and salt and pepper
3. Mix together until incorporated, add cilantro and fold into cheese mixture
4. Spoon cheese mixture into peppers, arrange on baking sheet lined with foil
5. Bake at 425 for 15-18 minutes
6. Serve immediately

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The post Goat Cheese Stuffed Mini Sweet Peppers appeared first on Gather Lemons.

This is a fun way to eat dinner!  Everything piled on one pan.  There is less clean up too!  This is a yummy meal, especially during summer time when corn on the cob is plentiful.

Sheet Pan Shrimp Boil:

• 1 (12.8oz) Andouille sausage, smoked)
• 1 lb shrimp, medium to large
• 1 lb baby red potatoes
• 3 ears of fresh corn
• 4 cloves garlic (minced)
• 1 lemon 
• 2 tsp fresh parsley
• 1 TBSP old bay seasoning
• 1/4 cup butter

Preheat oven to 400 degrees, add parchment paper to baking sheet and spray with non stick cooking spray.

In large sauce pan add water and red potatoes that are cut in half. Cook for about 10 minutes. Half way through cooking process add corn and cook for the remaining 5 minutes.

In small bowl add butter, garlic and old bay seasoning. Place cooked potatoes and corn on baking sheet, add sausage and shrimp. Brush with seasoned butter. Bake in 400 degree oven for 12- 15 minute or until completely cooked. Add lemon wedges, and garnish with chopped parsley. Additionally you can add melted butter for dipping. Enjoy!

Sheet Pan Shrimp Boil

• Author: Jen

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This Sheet Pan Shrimp Boil is a yummy meal the whole family will enjoy!

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Ingredients

• 1 (12.8oz) Andouille sausage, smoked)
• 1 lb shrimp, medium to large
• 1 lb baby red potatoes
• 3 ears of fresh corn
• 4 cloves garlic (minced)
• 1 lemon
• 2 tsp fresh parsley
• 1 TBSP old bay seasoning
• 1/4 cup butter

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Instructions

1. Preheat oven to 400 degrees, add parchment paper to baking sheet and spray with non stick cooking spray
2. In large sauce pan add water and red potatoes that are cut in half
3. Cook for about 10 minutes
4. Half way through cooking process add corn and cook for the remaining 5 minutes
5. In small bowl add butter, garlic and old bay seasoning
6. Place cooked potatoes and corn on baking sheet, add sausage and shrimp,  brush with seasoned butter
7. Bake in 400 degree oven for 12- 15 minute or until completely cooked
8. Add lemon wedges, and garnish with chopped parsley
9. Additionally you can add melted butter for dipping

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The post Sheet Pan Shrimp Boil appeared first on Gather Lemons.

Homemade pickles are the best!  They are nothing like the ones you get at the grocery store.  Here is a recipe I came up with through trial and error (I did start with a family recipe).   I canned several test jars until I got the recipe just the way I like it.  I hope you enjoy it.

My grandmother swore that adding  grape leaves helped to ensure the pickles came out crisp.  I’m not sure if it’s an old wives tale or not, but I continue to add the grape leaves.   My pickles come out crisp and I don’t want to risk them not turning out that way by skipping any of the ingredients.

Ingredients:

• 10 lb of cucumbers (I had about 40 small cucumbers)
• 4 cups Apple Cider Vinegar
• 1/2 cup Pickling Salt
• 12 cups of water
• Fresh Dill (2 sprigs per jar)
• Garlic (2 cloves per jar)
• Grape Leaves (1 per jar)

Wash and cut or pack whole cucumbers into wide mouth sterilized quart-size canning jars. (pack jars full)

Add 2 cloves of garlic, fresh dill and one grape leaf to each jar.

Boil water, cider and salt.  After it starts to boil and all the salt is dissolved fill the jars of cucumbers with the liquid until it reaches 1/2 inch from the top.

Add lids and boil in canner for 20 minutes.

Pickles will be ready to eat in 3 weeks.  Enjoy!

The post Canned Dill Pickles (Easy & So Much Better than Store Bought) appeared first on Gather Lemons.

Yum! Peaches and ice cream is a family fave. Warm the peaches up and add some caramel topping and it takes to the next level.  This is a perfect summertime or fall treat.

Grilled Peaches & Ice Cream

Makes 4

• 2 ripe Peaches sliced in half, pit removed
• 2 TBSP oil
• 1/2 tsp Cinnamon
• Honey to drizzle 
• 4 scoops Vanilla ice cream
• Caramel topping to drizzle (optional)

Preheat grill to med-high heat. Brush the inside peaches with oil, then lay them cut side down on the grill and close lid. Grill for 3-4 minutes, then turn peaches over and cook for another 3-4 minutes.

Remove peaches from grill and sprinkle with cinnamon and drizzle with honey. Add a scoop of ice cream on top and drizzle with caramel. Serve immediately. Enjoy!

Grilled Peaches and Ice Cream

• Author: Jen

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Grilled Peaches and Ice Cream make a yummy treat you can enjoy year round!

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Ingredients

Makes 4

• 2 ripe Peaches sliced in half, pit removed
• 2 TBSP oil
• 1/2 tsp Cinnamon
• Honey to drizzle
• 4 scoops Vanilla ice cream
• Caramel topping to drizzle (optional)

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Instructions

1. Preheat grill to med-high heat
2. Brush the inside peaches with oil, then lay them cut side down on the grill and close lid
3. Grill for 3-4 minutes, then turn peaches over and cook for another 3-4 minutes
4. Remove peaches from grill and sprinkle with cinnamon and drizzle with honey
5. Add a scoop of ice cream on top and drizzle with caramel
6. serve immediately

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The post Grilled Peaches and Ice Cream appeared first on Gather Lemons.

This recipe is super fun for summer, it’s great for gatherings, or even a picnic lunch.  It’s so fresh it makes it the perfect summer snack.

Antipasto Skewers  (makes 8 skewers)

• 1-8 oz container of fresh pearl mozzarella balls
• 2 pints of cherry tomatoes
• 8 slices of pepperoni
• 8 slices of salami
• 1 small jar of marinated mushrooms (8 oz jar is plenty)
• 1 small jar green olives (8 oz jar is plenty)
• 1-9 oz package tortellini precooked
• 1- 3 oz package of fresh basil (you will use some for the skewers and some for pesto dipping sauce)

Pesto dipping sauce:

• 2 cups fresh basil
• 1/3 cup grated parmesan cheese
• 1/3 cup olive oil
• 2 cloves garlic (minced)
• 1/3 cup pine nuts
• salt and pepper to taste (You will not need much!)

Mixing the sauce is simple, just add all ingredients into food processor and pulse until blended.  

For the skewers, start by boiling water in a small saucepan.  Add tortellini and cook as directed on package.  When cooking is complete strain pasta and add to small bowl.

Gather all ingredients, and start to thread onto skewers.  Use one Basel leaf and wrap around  a mozzarella ball, then add tomatoes, meats, marinated olives, and mushrooms and pasta in any order you wish.

Add prepared pesto and drizzle over skewers, or leave plain and provide dipping bowls.  Serve immediately or they can be refrigerated and served in a few hours.  Enjoy!

Antipasto Skewers with Pesto Dipping Sauce

• Author: Jen

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Antipasto Skewers with Pesto Dipping Sauce make the perfect snack for summer!

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Ingredients

• 1-8 oz container of fresh pearl mozzarella balls
• 2 pints of cherry tomatoes
• 8 slices of pepperoni
• 8 slices of salami
• 1 small jar of marinated mushrooms (8 oz jar is plenty)
• 1 small jar green olives (8 oz jar is plenty)
• 1-9 oz package tortellini precooked
• 1- 3 oz package of fresh basil (you will use some for the skewers and some for pesto dipping sauce)

Pesto Dipping Sauce:

• 2 cups fresh basil
• 1/3 cup grated parmesan cheese
• 1/3 cup olive oil
• 2 cloves garlic (minced)
• 1/3 cup pine nuts
• salt and pepper to taste (You will not need much!)

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Instructions

Skewers:

• Start by boiling water in a small saucepan
• Add tortellini and cook as directed on package
•  When cooking is complete strain pasta and add to small bowl
• Gather all ingredients, and start to thread onto skewers
•  Use one Basel leaf and wrap around a mozzarella ball, then add tomatoes, meats, marinated olives, mushrooms and pasta in any order you wish
• Add prepared pesto and drizzle over skewers, or leave plain and provide dipping bowls

Pesto Sauce:

1. Just add all ingredients into food processor and pulse until blended

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Notes

Serve immediately or they can be refrigerated and served in a few hours.

The post Antipasto Skewers with Pesto Dipping Sauce appeared first on Gather Lemons.

I just love summer! These Watermelon Popsicles just scream summer to me. I love that they are made with fresh fruit and they look adorable. Kids and adults will love them!

Watermelon Popsicles

• 2 cups of cubed seedless watermelon
• 3 TBSP sugar, divided
• 2 tsp fresh lemon juice
• 1/3 cup plain greek yogurt
• 4 kiwi

Add watermelon, 2 TBSP sugar and lemon juice to blender and blend until pureed.  Remove foam from top,  Add juice to 6 popsicle molds filling each about 2/3 full. Insert popsicle stick and freeze for 3 hours.   Spoon greek yogurt over top of frozen watermelon popsicle leaving about 1/2 inch from the top for the next layer.  Freeze for 30 minutes.

Meanwhile, cut kiwis into half and scoop out flesh with a spoon.  Add to blender with 1 TBSP of sugar and pulse until smooth.  Add kiwi layer to top of popsicle molds and freeze for 30 more minutes.

When the Popsicles are complete, gently remove from mold and enjoy!

Watermelon Popsicles

• Author: Jen

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Description

Watermelon Popsicles are perfect for summer! 

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Ingredients

• 2 cups of cubed seedless watermelon
• 3 TBSP sugar, divided
• 2 tsp fresh lemon juice
• 1/3 cup plain greek yogurt
• 4 kiwi

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Instructions

1. Add watermelon, 2 TBSP sugar and lemon juice to blender and blend until pureed
2. Remove foam from top
3. Add juice to 6 popsicle molds filling each about 2/3 full
4. Insert popsicle stick and freeze for 3 hours
5. Spoon greek yogurt over top of frozen watermelon popsicle leaving about 1/2 inch from the top for the next layer
6. Freeze for 30 minutes
7. Meanwhile, cut kiwis into half and scoop out flesh with a spoon
8. Add to blender with 1 TBSP of sugar and pulse until smooth
9. Add kiwi layer to top of popsicle molds and freeze for 30 more minutes
10. When the Popsicles are complete, gently remove from mold

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The post Watermelon Popsicles appeared first on Gather Lemons.

There’s nothing like a refreshing glass of lemonade, except maybe some lemonade with strawberry and peach too!

Strawberry Peach Lemonade

Recipe from The Forked Spoon

• 1 lemon (cut into wedges)
• 4 peaches (ripe & sliced)
• 1 peach, fresh
• 2 cups strawberries
• 3 strawberries (sliced)
• 1 1/2 cups fresh lemon juice
• 1/4 cup sugar
• 7 1/2 cup water
• Mint for garnish 
• Ice

Add Strawberries, four sliced, ripe peaches, and 1 cup water into blender and blend until pureed. Add blended fruit into strainer and to remove seeds.

Make simple syrup, add 1/2 cup water to saucepan and add sugar. Bring to boil over medium heat. Stir occasionally and boil for 3 minutes until sugar water become syrupy. Allow to cool.

Add ice to large pitcher, add fresh lemon juice, the fruit puree, simple syrup, and fill with 6-8 cups of water. Add slices from one fresh peach and the 3 strawberries and stir well. Refrigerate until ready to serve.

Add fresh mint and lemon wedge for garnish.  Enjoy!

Strawberry Peach Lemonade

• Author: Jen

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Description

This Strawberry Peach Lemonade is refreshing and perfect for summer!

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Ingredients

• 1 lemon (cut into wedges)
• 4 peaches (ripe & sliced)
• 1 peach, fresh
• 2 cups strawberries
• 3 strawberries (sliced)
• 1 1/2 cups fresh lemon juice
• 1/4 cup sugar
• 7 1/2 cup water
• Mint for garnish
• Ice

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Instructions

1. Add Strawberries, four sliced, ripe peaches, and 1 cup water into blender and blend until pureed
2. Add blended fruit into strainer and to remove seeds
3. Make simple syrup, add 1/2 cup water to saucepan and add sugar
4. Bring to boil over medium heat
5. Stir occasionally and boil for 3 minutes until sugar water become syrupy (allow to cool)
6. Add ice to large pitcher, add fresh lemon juice, the fruit puree, simple syrup, and fill with 6-8 cups of water
7. Add slices from one fresh peach and the 3 strawberries and stir well
8. Refrigerate until ready to serve
9. Add fresh mint and lemon wedge for garnish

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The post Strawberry Peach Lemonade appeared first on Gather Lemons.

Here is a fun breakfast treat that is sure to make everyone happy because they can customize it anyway they want. I’m a big fan of yogurt for breakfast, especially when it’s topped with fruit and granola.

Breakfast Banana Split: 

Makes 4 servings

• 4 banana
• large container greek yogurt
• 1 cup raspberries
• 1/2 cup blueberries
• 1 cup granola
• 1/4 cup sliced almonds
• 1/4 cup shaved coconut

Cut bananas in half lengthwise.  Add 1/2 cup of greek yogurt.

Add toppings that you desire.  I personally think the more the better!  Some other great suggestions are:
Strawberries, Pineapple, or Blackberries

It is really fun to make this a bar style so everyone can create there own yummy breakfast treat.

I think this would be absolutely perfect for Mother’s Day.  What mom wouldn’t love to wake up to this yummy treat?  Fresh, healthy and so yummy!

Breakfast Banana Split

• Author: Jen

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Description

This Breakfast Banana Split is a fun and yummy treat that is sure to be a big hit with everyone!

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Ingredients

• 4 banana
• large container greek yogurt
• 1 cup rasberries
• 1/2 cup blueberries
• 1 cup granola
• 1/4 cup sliced almonds
• 1/4 cup shaved coconut

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Instructions

1. Cut bananas in half lengthwise 
2. Add 1/2 cup of greek yogurt
3. Add granola, sliced almonds, shaved coconut, raspberries & blueberries or any toppings that you desire (strawberries, pineapple, or blackberries are also great options)

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The post Breakfast Banana Split appeared first on Gather Lemons.