It’s safe to say that everyone is sick and tired of being sick and tired from this heavy winter that is thankfully, slowly diminishing. With longer days come sunny skies and the shining sun, perfect weather for rounding your friends and family together and hosting a fabulous get together. Afternoon appetizers or an extravagant dinner party- we found some easy and healthy recipes that are bound to leave your guests feeling content and satisfied!
Strawberry Tomato Salad
This unique recipe is easy and elegant! It works as a light first entrée, hearty lunch or nutritious snack.
1 cup cherry tomatoes, diced into very small cubes
1 cup small strawberries, trimmed and diced into very small strips
1 tsp extra-virgin olive oil
2 tsp aged balsamic vinegar
¼ tsp sea salt
1 ounce goat cheese, crumbled
In small mixing bowl, toss together tomatoes, strawberries, oil, vinegar, and salt. Let it marinate at room temperature for 10 minutes. To serve, place the mixture into three-inch diameter pastry rings on individual plates — press to pack lightly. ??Remove the rings delicately, top each salad with goat cheese, and serve.
Jalapeno Kiwi Salsa
The perfect recipe for a night in with a friend or a large group of people! Your guests will be amazed at the tangy taste and flavours of this appetizer.
8 ripe but firm kiwis
1 jalapeño pepper, minced
1/4 cup cilantro, chopped
1/8 cup sweet onion, finely chopped
Pinch of sea salt
Peel the eight kiwis and trim the ends. Finely dice the kiwi. Add all of the ingredients to a small mixing bowl and gently stir together.
Grilled Corn with Lime and Feta
The perfect summer recipe! Pair this with some finger grub or serve it alongside a barbequed dinner. The combination of the salty feta and the pungent lime will leave your mouth watering and your guests wanting more!
4 ears of corn
2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
2 ounces finely grated feta cheese
Heat grill to high. Soak corn in cold water, turning occasionally for 10 minutes. Transfer to grill. Cover; cook, turning, until husks are charred (this will take about10 minutes). Once grilled, remove from the heat and with a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes. Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt and serve with lime wedges.
Gourmet Grilled Cheese Sandwich
Who would have known that such a simple recipe could be turned into a gourmet delight. This dish fits the pallets of everyone from expertise foodies to close relatives who are desperate for a classic and comforting bite.
1/2 onion, sliced thin
4 sliced mushrooms
Your favourite bakery bread
Herb butter (Soft butter mixed with with parsley, thyme, rosemary and chive)
Sear the onions on a medium heat until they have a rich brown colour. Then, add in your mushrooms to cook – you may need an extra drizzle of olive oil. Lower your heat and cook together for about 10 minutes. After your veggies cook, remove them from the heat and start making your sandwich. Spread one slice of your bread with your butter so it gets a nice golden colour when you cook it. Layer your cheese on the other side of the bread slice, and then top that with your mushroom and onion mixture. Cover with the other slice of bread. Place your sandwich with the butter slice face down in a pan over medium heat. While it’s cooking, spread the top slice with some butter as well so that when you flip it that side will get a nice golden colour. Flip and cook through, then enjoy!
Peanut Butter Banana Pops??
A refreshing snack or a light desert! This recipe is great to make with friends or with the kids. It’s packed with nutrients and tastes just as good as a slice of heaven.
2 bananas, not overly ripe?
1/4 cup natural peanut butter?
1 cup organic dark chocolate chips?
crushed unsalted peanuts, to coat?
dash of oil?
6 ice pop sticks??
Cut the banana into 3-inch sections. Insert an ice-pop stick halfway into each piece. Place on a large plate and put in the freezer for two or three hours to harden. Depending on how oily your peanut butter is, you may want to put it in the freezer for 10-30 minutes before you use it. Once bananas are completely frozen, remove from the freezer (try to avoid handling them too much). Spread a layer of peanut butter over the sides of each piece, avoiding the top and bottom. Once messily coated, you can smooth it out by holding it at the top and bottom with your thumb and forefinger. Drag the knife around the sides, while rotating the banana. Put back in freezer for 30 minutes.??Five minutes before you remove the bananas from the freezer, add the crushed peanuts to a small plate, and melt the chocolate chips in a saucepan over low heat. Stir with a spatula until melted, then remove from heat. If the chocolate is thick, add a dash of oil to it. (Do not add water!)??Use the spatula to cover the banana with chocolate. Roll it in the peanuts or sprinkle them on top while still wet. Allow them to dry for a few seconds before placing back on the plate. ??Freeze for another 30 minutes to set. Enjoy frozen!
Fresh and sweet, this dessert is perfect for a warm summer night or a mid afternoon treat over tea or a latte. This tart dessert is rich, but won’t leave you feeling sluggish and heavy. The perfect delicacy after a hearty meal.
3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest
In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes. Slowly add the eggs and yolks. Beat for 1 minute. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
These recipes will please all- trust us. Happy munching!