red white and blueberry popsicles

Here is a fun recipe I happened upon when searching for good 4th of July recipes. A fun and healthy treat to celebrate our nations birth! It only requires a few ingredients and some patience. Adapted from the view from great island

makes about 10 popsicles

Ingredients

1 heaping cup raspberries

1 cup blueberries

1 cup yogurt (I made a honey vanilla Greek Yogurt)

honey (optional)

popsicle molds

popsicle sticks

funnel and measuring spoons

1. Puree raspberries and blueberries (separately), thinning with a little water so they pourable. You can also thin the blueberries with yogurt to brighten up the color*. Add a bit of honey if the berries are too tart.

2. Puree yogurt with vanilla and honey if desired. Thin with a little water if needed.

3. Using a funnel and tablespoon, carefully pour 1-2 tablespoons of blueberry puree into the bottom of each mold. If there is some dripping along the sides use a popsicle stick to scrape it down. Let it freeze until firm, about an hour.

4. Pour in about 2 teaspoons of the yogurt through the funnel for the next layer. Cover with foil and add the popsicle sticks, pushing down a little into the blueberry layer, and allow to freeze.

5. Now add about 2 teaspoons of raspberry puree with the funnel for the next stripe. Put in freezer until solid.

6. Continue alternating yogurt and raspberry puree until you have filled the mold. If you are short on time you can do a single stripe of each color: blueberry then yogurt then raspberry.

7. Un-mold the pops by turning upside down and running under warm water or by immersing the mold in a sink full of hot water for 30 seconds.

* if the blueberry puree is too purple you can add your own blue food coloring made from red cabbage and baking soda. Instructions are here. It's pretty cool.

red white and blue parfaits with honey shortcake

These patriotic treats are simple to make and quite healthy for a dessert

Ingredients

shortcake: (adapted from thrivinghome.com)

1 1/3 cup whole grain flour (I used half kamut and half spelt or you could use a gluten free mix)

1 tsp. baking powder

2 eggs

1/2 cup honey

1/3 cup coconut oil

1 tsp. vanilla extract

1/2 cup milk (could use a nut milk as well)

blueberries

raspberries

lightly sweetened whipping cream (I added vanilla and coconut sugar) or whipped coconut cream (chill 2 cans overnight, scoop out cream from top, add vanilla, desired sweetener and a pinch of sea salt and whip)

1. Mix together flour and baking powder

2. Combine eggs, honey, oil, vanilla, and milk

3. Add wet ingredients to dry and mix well. Pour into well greased 8x8" baking pan.

4. Bake at 350º for about 20 minutes. Allow to cool

5. Whip cream

6. Assemble: 

a. cut out shortcake into small pieces or cut into circles with cookie cutter or glass or whatever you can find that is the right size :) Place in the bottom of a glass

b. add blueberries

c. top with whipped cream

d. finish with raspberries

fruit pops

Tasty and colorful without any harmful food dyes, these fruit popsicles are super easy to make and fun to eat. Use as much organic fruit as possible. Recipe adapted from the Whole Life Nutrition Cookbook.

 Ingredients:

3 cups watermelon puree (about 1/4-1/2 of a melon) or another type of melon puree

about 2 1/2 cups of fresh fruit. Here is one of the many options (mango is also a delicious addition):

1/2 cup fresh blueberries

1/2 cup fresh cherries, pitted and chopped

1/2 cup chopped fresh strawberries

1-2 kiwis, peeled and sliced

1 peach or nectarine

Directions:

1. Cut the watermelon into chunks and puree in blender until smooth. strain out seeds if any.

2. Set out about 12 popsicle molds (you may need more or less depending on the size).

3. Fill each halfway with the fruit mixture then pour in the watermelon puree until filled. Place a popsicle stick in each and freeze for  6-8 hours.

4. To serve, run molds under warm water until the popsicles release.

apricot mango fruit roll-ups

100% real fruit roll ups. Simple to make. Adapted from Great Kitchen Stories
I decided to make these for our daughters first day of kindergarten. This is a new phase for us and I sure I will be delving into healthy lunch recipes!

makes 8-12 roll-ups per batch

Ingredients:

1 large ripe mago

7 oz dried apricots

1 orange (the juice)

1. Preheat oven to the lowest temperature (mine is 170º). Puree ingredients in blender until smooth. Spread 1 1/2-2 cups (so you may have some pure left) on greased or sprayed parchment paper (I lightly greased mine with coconut oil).

2. Put in oven with door slightly open. Leave in for 5-8 hours until puree is not sticky

3. Use a sharp knife or pizza cutter to cut and roll them with wax paper or parchment paper when they are still warm. Depending on how many you want you can cut them along the short or long side of the pan and can choose the width.

peach caprese salad

Peach season in upon us! This variation of caprese uses juicy peaches in place of tomatoes layered with creamy mozzarella and fresh basil and is finished with a delicious reduced balsamic glaze.

Ingredients:

1 large peach

1 8 oz. ball fresh mozzarella

8 fresh basil leaves

2 Tbsp extra virgin olive oil

3 Tbsp. reduced balsamic vinegar. (I used the recipe from mountain mama cooks but made half)

salt and freshly ground pepper

1. Cut the mozzarella into 8 slices, each about 1/4 inch thick

2. On a serving platter, arrange the cheese, basil leaves, and peaches in a fan pattern, alternating them in that order.

3. Drizzle with oil and balsamic and sprinkle with salt and pepper.

cucumber honeydew salad with feta

A unique and tasty salad; the prefect blend of sweet and tangy.
adapted from Better Homes and Gardens

10 servings
Ingredients:
2 Tbsp. lemon juice
1/4 cup olive oil
1 tsp. honey
1/4 tsp. salt
1/8 tsp. black pepper
1/4 tsp. poppy seeds (optional)
1 medium honeydew melon, seeded and cubed (5 cups)
1 cucumber, unpeeled and cubed
1/3 cup finely chopped red onion (rinsed and patted dry if you want to tame the raw taste)
3 Tbsp. chopped fresh dill
4 oz. feta, crumbled

In a large bowl pour the lemon juice. Whisk in olive oil in a slow steady stream until incorporated. Whisk in honey, salt, pepper and poppy seed. Add melon, cucumber, onion and dill. Toss to combine. Just before serving top with feta. Yep, it's pretty simple.

grilled zucchini and peaches with macadamia cream

This dish is equally good served warm or cold. A perfect summer side dish or light dinner on its own

makes 4-6 servings
Ingredients:
3 zucchini (1 1/2 pounds total. I used green and gray), sliced lengthwise 1/4 inch thick
3 peaches or nectarines, halved
1/4 cup olive oil
salt and freshly ground pepper
2 Tbsp chopped parsley
2 Tbsp finely chopped mint
2 Tbsp macadamia nuts toasted (I did them in a 300°F oven for about 7 minutes) and coarsely chopped
*macadamia cream (recipe follows, start this the night before.)

1. Light a grill. Brush zucchini and peaches with half the oil and season with salt and pepper. Grill over moderate heat until slightly softened, about 4 minutes. Cut the peaches in wedges. Stack zucchini and slice lengthwise into thin ribbons.
2. In a bowl, toss the zucchini with the parsley, mint, and remaining 1/8 cup oil. Transfer to a platter and top with peaches and chopped nuts. Add drizzle (or dollops) of macadamia cream and serve.

*macadamia cream
1/2 cup macadamia nuts
1 cup water
1 Tbsp fresh lime juice
1 Tbsp agave nectar
1/2 tsp xanthan gum (if you don't have any like me, substitute 1 Tbsp corn starch and see alternate instructions, step 3b)

1. In a bowl, cover the nuts with water. Cover with plastic wrap and let stand at room temperature overnight.
2. Pour the nuts and water into a blender and puree. Strain the nut milk through a fine sieve into a bowl, pressing on the solids to extract as much milk as possible.
3. Rinse out blender and return strained milk to it. Add the lime juice and agave nectar.
a. With the machine still on, add the xanthan gum and blend until the cream is light and airy, about 1 minute.
b.  If you are using cornstarch, mix 1 Tbsp cornstarch with 1 Tbsp of the milk. Heat remaining milk in pan and whisk in the cornstarch mix. simmer until thickened. Cool in refrigerator. This makes the cream into more of a pudding consistency, but is still tastes great.

strawberry-blueberry coconut popsicles

this tasty popsicle recipe is super easy and very healthy too!

Ingredients:
makes about 12 popsicles


1 cup fresh strawberries, washed and hulled
1 cup fresh blueberries
1 can coconut milk
1 cup apple juice
1/2 cup honey

5 oz Dixie cups
wooden popsicle sticks

1. Add strawberries, blueberries, coconut milk, apple juice and honey to a blender and puree until smooth. Pour mixture into cups, filling 2/3 of the way. Place in the freezer for 30 minutes.
2. Insert sticks and continue to freeze until the popsicles are completely frozen, about 6 hours.

when you are ready to enjoy, cut or tear the Dixie cups off the popsicles.

I am pretty sure that this recipe would be equally good substituting raspberries or blackberries for either of the other fruits.

strawberry shortcake popsicles

these yummy layered treats are fun to make and eat with the kids (or by yourself)

Ingredients:

makes 12 popsicles

2 cups fresh strawberries, washed and hulled

1/2 cup crushed Nilla wafers

2 cups plain whole milk yogurt

1/3 cup honey (more if desired)

12 5 oz Dixie cups

12 wooden popsicle sticks

1. In a medium bowl, combine the crushed Nilla wafers, yogurt, and honey. Fill each Dixie cup with 2 Tbsp of the yogurt mixture. Set in the freezer to chill for 30 minutes.

2. In a blender or food processor, puree the berries. Add a little honey if the berries are not sweet enough. Divide among the 12 cups and freeze for another 30 minutes.

3. Divide the remaining yogurt mixture among the cups, add a popsicle stick to each one, and chill completely (several hours).

To serve, just cut or tear the cup off.

mint and melon salad

This may be the easiest recipe you will ever make.
It requires only a few ingredients and is delicious and refreshing; a perfect summer salad

serves 6-8

Ingredients:
1 small cantaloupe
1 small honeydew
juice of 1 lime
handful of mint leaves, cut into slivers

1. Cut the melons in half, remove seeds and make melon balls with a melon baller (or you can cut into bite sized chunks if you don't have one). Place melon in bowl and refrigerate until cold and ready to serve.
2. Drizzle with the lime juice and toss to evenly coat. Sprinkle with mint and toss lightly.

Pork Kebabs with Plums, Nectarines and Honey-Mint Glaze

 This is a great summer meal. It is pretty simple, fast, and delicious. The sweet honey glaze caramelizes slightly during grilling and complements the pork and fruit. It is a good time to try this out since local plums and nectarines are in!

Ingredients:
4-5 plums or nectarines each cut into 1 inch wedges (I used both)
2-12 oz (or equivalent) pork tenderloins, each cut crosswise into 8 pieces
1 tsp. plus 1/4 tsp. salt, divided
1/3 cup plus 1 Tbsp. honey
2 Tbsp. orange juice
2 Tbsp. lime juice
1 tsp. oil
1/4 tsp crushed red pepper
2 Tbsp. chopped fresh mint

1. Heat grill. Thread plums/nectarines onto metal (or soaked wood) skewers. Thread pork on skewers and sprinkle with 1 tsp. salt.
2. Combine honey, orange juice, oil, crushed red pepper and 1/4 tsp. salt in a small bowl. Reserve 2 Tbsp. of the mixture.
3. Oil grill grate. Grill skewers, covered over medium heat or coals 8-10 minutes or until pork is pale pink in the cener and fruit is tender, turning to brown on both sides and basting occasionally with honey mixture.
4. Drizzle skewers with reserved honey mixture and sprinkle with mint.

makes 4 servings.

Chicken with Cherry-Tarragon Sauce

So, after a two week break, due to our vacation, I decided to post what we had for dinner last night. We really enjoyed it. I actually forgot to take pictures until the food was mostly consumed. After an "oh no!" moment, I gathered up the last bits for a photo shoot. Kind of sad. Sigh... :)

You can use delicious local Lapin cherries for this one. It is actually quite a simple recipe. The only time consuming part is pitting the cherries (unless you happen to have a handy cherry pitter, which I don't).

Ingredients: 

1/4 cup all-purpose flour

2 tsp. smoked paprika

1 tsp. dry mustard

8 skinless, boneless chicken thighs

2 Tbsp. olive oil

2 cups fresh pitted dark sweet cherries

2 Tbsp. snipped fresh tarragon

3 cloves garlic, minced

1 cup dry red wine or cherry juice

1/2 cup chicken broth

2 Tbsp butter

2 cups hot cooked couscous* (or rice)

1. In a shallow dish combine flour, paprika, mustard, 1/4 tsp. salt, and 1/4 tsp. pepper. Coat chicken with this mixture.

2. In a skillet, cook chicken in hot oil over medium to medium-high heat for 8-10 minutes or until chicken is no longer pink, turning once. Remove from pan and cover to keep warm.

2. Add cherries, tarragon, and garlic to skillet. Cover and stir over medium heat for 1 minute. Stir in wine (or juice) and broth. Simmer uncovered, 3-5 minutes or until sauce is reduced to 2 cups. Stir in butter until melted. Season with salt and pepper.

3. To serve, spoon sauce over chicken and serve with couscous. You can sprinkle with additional tarragon.

makes 4 servings

*to make couscous, bring 2 3/4 cup water to a boil. Add 1 tsp. salt, stir, and add 1 1/2 cup couscous. Remove from heat and let sit covered for about 5 minutes (until all the water is absorbed). Fluff with a fork.

Antioxidant Orchard Salad

I love candied pecans! This version is healthier and super tasty.

Ingredients: (these are approximate amounts, so adjust ratios to your own taste)

1/2 cup pecans

1-2 tsp. agave nectar

pinch of salt

12 oz mixed baby greens          

1 cup grapes, halved

1/2 cup celery, thinly sliced

1 cup English cucumber, diced

1/4-1/3 cup red onion, thinly sliced

1/2 cup dried cranberries

1 cup fresh strawberries, sliced

1 cup fresh blueberries

1 heaping Tbsp. fresh mint leaves, chopped

3 Tbsp. pomegranate juice

3 Tbsp. lemon juice

3 Tbsp. balsamic vinegar (optional)

1/4 cup + 1 Tbsp. olive oil

For the agave-roasted walnuts: 

Toss pecans in agave and a pinch of salt. Bake at 300, turning to cook evenly, until the nuts caramelize (about 15 minutes)

For the dressing:

whisk together pomegranate juice, lemon juice, balsamic, and olive oil,

For the salad:

Combine all remaining ingredients and toss with dressing. Top with pecans.

Grains and Fruit Summer Salad

Ingredients:
1 cup lightly packed fresh basil
1/4 cup lemon juice
1/4 cup olive oil
4 gloves garlic, minced
salt and pepper
2 cups cooked grains (quinoa*, wild rice, and/or brown rice) I did half wild rice and half quinoa
1/2 cup sliced green onions
4 cups mixed salad greens (I used spring mix)
2 cups blueberries
1 cup cantaloupe cubes
1 cup cherry tomatoes, halved
1 small zucchini, sliced very thinly lengthwise
1/2 cup walnut pieces toasted (I drizzled them with agave nectar and toasted at 300 until done, mixing a few times)
1/3 cup snipped fresh herbs (dill, basil, and/or mint)
4 oz grilled meat or fish (optional)


1. For basil dressing, in a blender or food processor combine the basil, lemon juice, olive oil, garlic, 1/4 tsp. salt, and 1/4 tsp. black pepper. Cover and precess until nearly smooth. Set aside.
2. In a medium bowl stir together cooked grains and green onions. stir in about 2 Tbsp. of the dressing.
3. For the salad, line a large bowl with greens. Top greens with grains mixture, blueberries, cantaloupe, tomatoes, zucchini, walnuts, and meat (if desired). Drizzle with remaining basil dressing; toss gently. Sprinkle with fresh herbs.
*for 2 cups cooked quinoa, in a fine strainer rinse 1/2 cup quinoa under cold running water; drain. In a small saucepan combine 1 1/3 cups water, quinoa, and 1/4 tsp. salt. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Let stand to cool slightly. Drain off remaining liquid and fluff with a fork.


makes 8 side dish or 4 main dish servings

Watermelon Salad

an easy and refreshing side dish

Ingredients:

2 envelopes unflavored gelatin

2 cups watermelon juice*

1 1/2 cups white grape juice

1 tsp. shredded lemon or orange peel

1 1/2 cups assorted chopped fruit (I used peeled peaches and nectarines and green grapes)

optional topping: 1/3 cup crumbled feta cheese and mint leaves (I know it sounds weird, but the recipe I found called for it and so I listened. It tastes quite good)

1. In a medium saucepan sprinkle gelatin over watermelon juice. Let stand 5 minutes. Then cook over medium until gelatin is dissolved. Stir in grape juice and citrus peel.

2. transfer half the mixture to an 8x8 baking dish. Add fruit. Cover and refrigerate about 1 1/2 hours or until it is set. (keep remaining watermelon juice at room temperature).

3. Spoon remaining juice mixture on top. Cover and refrigerate for and additional 1 1/2 hours or more.

4. Top with feta and mint (at least try the mint if you can :) before serving.

serves 9

* to juice watermelon, puree chunks in the blender and strain to remove pulp. It took about 1/3 of a melon to make 2 cups.

Grilled Peaches With Honey Nut Cream

So easy to make and so delicious!

Ingredients:

3 peaches, halved and pitted (make sure they are nice and ripe)

1 Tbsp oil

sugar and cinnamon for sprinkling

4 oz cream cheese

1 Tbsp honey (plus extra for drizzling)

2-3 Tbsp chopped pecans

1. Preheat the grill for medium heat.

2. Brush peaches with a light coating of oil. Sprinkle with sugar and cinnamon.

3. Mix cream cheese with honey and nuts.

4 Grill peaches cut side down for about 5 minutes or until they have nice grill marks. Turn over and place a dollop of the cream cheese where the pit was. Grill for another 2 minutes. Drizzle with honey and serve immediately.

makes 6 small servings

Mango and Berry Tarts

These were so good and were actually pretty easy to make. The dough can be made a couple days ahead of time which I did, though unintentionally. Due to a busy week (my husband's baby brother just got married!), I didn't get around to putting the tarts together until Sunday, which was just as well because we had family over :)
These are very versatile; you can do all tropical fruits or just berries or a combination.


For the pastry:
2 cups all-purpose flour
1/2 tsp. salt
1 and 1/2 sticks (3/4 cup) cold unsalted butter cut into small pieces 
1/4-1/2 cup ice water


Filling (suggestion):
1/2-1 mango, thinly sliced
1 small banana, sliced
8 medium strawberries, chopped
24 (or thereabouts) blueberries
2 Tbsp. unsalted butter, melted
sugar, for sprinkling


whipped cream or vanilla ice cream for serving.


1. Make the pastry. In a food processor or blender, pulse the flour and salt. Add the butter and pulse until it is the size of small peas. Sprinkle the ice water over the mixture and pulse until the pastry starts to come together. Transfer to a work surface and knead gently a few times until thoroughly blended. Divide pastry in half and flatten into disks, Wrap in plastic and refrigerate until chilled, about an hour.  (if you chill it like I did for almost 3 days, you will need to let it sit at room temp for at least a half hour or soften in the microwave for a few seconds).
2. Preheat the oven to 400. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out one of the disks 1/8 inch thick. Using a 5-inch plate (I found a plastic lid about the right size) as a guide, cut out 3 rounds and transfer to the baking sheet. Repeat with rest of the pastry. Refrigerate until firm, about 10 minutes.
3. Make the filling. Arrange the mango, banana, strawberries and blueberries (or whatever fruit you have chosen) on top. Bring the pastry edges up and around the fruit, pinching firmly to firm a pleated rim on each tart. Brush with melted butter and sprinkle with sugar. Bake for 35 minutes, until pastry is golden brown and fruit is bubbling. Serve warm or at room temperature with whipping cream or ice cream.


makes 6 servings

Strawberry Watermelon Smoothie

A refreshing drink perfect for a Memorial Day barbecue or for any outdoor occasion


Blend together in a blender until smooth:
3 c. frozen strawberries
3 c. watermelon, cubed and frozen
1/2 c. vanilla yogurt (or plain plus 1/2 tsp. vanilla extract)
1/2 c. cream
1/4 c. lemon or orange juice
sweetener if desired (I added just a little agave nectar)


serves 4

Pinapple-Mango Salsa

This salsa is so fresh and good and easy to make (and reminds me of summer!)

It is yummy with tortilla chips or on top of chicken or seafood.

Ingredients:

2 c. chopped fresh pineapple

1 c. chopped mango

1 c. chopped red or orange bell pepper

1/2 c. sweet onion, finely chopped

1/4 c. lemon juice

3 Tbsp. chopped cilantro

1 fresh jalapeno pepper, seeded and finely chopped (or more if you like spicy)

1. Mix ingredients in bowl, cover and and chill 4-24 hours.

Banana Chicken Waldorf Salad

*Ingredients

for salad:

2 bananas, sliced

1 c. red grapes

1-2 c. chicken, cooked and chopped

1/2 c. walnuts, chopped

2 celery stalks, chopped

1 c. apple, chopped (I used an Opal)

3 c. spinach or spring mix for garnish

for dressing:

1 c. yogurt (I used plain and added some honey, but I'm pretty sure vanilla would be good as well)

fresh squeezed lime juice (about 1 Tbsp.)

2 tsp. grain mustard

1/4 tsp. salt

1. In a small bowl, combine all dressing ingredients. Adjust flavor as needed and set aside.

2. Combine salad ingredients except spinach or lettuce. Add dressing and mix until all ingredients are coated evenly. 

3. Place salad on top of spinach or lettuce and serve.

makes 4 servings

*The Green Barn carries everything except the chicken and grain mustard