Named after their color, pink lemonade blueberries are as beautiful as they are delicious. They taste like traditional blueberries with a hint of lemon flavor. I amped up the sour tones by adding lemon juice and zest for a sweet and tangy dessert pizza with a nutty almond crust. This is a great recipe for a summer party, served with refreshing glasses of pink lemonade. If you cannot find pink lemonade blueberries, just use regular blueberries or your favorite seasonal berries.
1½ cups almond flour
¼ teaspoon salt
¼ teaspoon baking soda
1 tablespoon canola oil
6 ounces cream cheese, softened
1 teaspoon vanilla extract
4.4 ounces pink lemonade blueberries
honey for drizzling
- Preheat oven to 350 degrees Fahrenheit. Stir almond flour, salt and baking soda together in a medium bowl. Add canola oil and egg and mix with an electric mixer to combine well. Form into a ball of dough.
- Lightly grease a pizza pan and place ball of dough on top. With your hands, gently flatten the dough to form a small disc. With a rolling pin, roll the dough out to form a thin round crust, about ¼ inch thick. Bake for 15 to 20 minutes, until lightly brown.
- Meanwhile, combine cream cheese and vanilla extract in a medium bowl. Zest entire lemon and add to bowl. Cut the lemon in half, remove seeds and juice one half into bowl, adding about two teaspoons of juice. Mix together to create a lemon cheese spread.
- Remove pizza crust from oven and top with lemon cheese spread. If dough is warm, dip knife in hot water occasionally to help spread evenly. Top with pink lemonade blueberries and drizzle with desired amount of honey. Serve immediately.
Here is a delicious and nutritious meal you can eat with your hands. Small cabbage leaves make perfect cups for holding chicken and vegetables, and these are drizzled with my spicy Thai peanut sauce for just a touch of heat. The ingredients can be prepared in advanced and assembled when ready to eat, making this an excellent meal for busy nights or lunches on the go. If you can only find large cabbage, fold the leaves like a burrito to create cabbage wraps.
½ cup light coconut milk
1 tablespoon red curry paste
¼ cup peanut butter
1 tablespoon soy sauce
1 lime, halved and divided
3 to 4 dashes of Sriracha hot chili sauce
2 cups any combination of vegetables, diced or shredded (such as bell pepper, cucumber, radish or carrots)
2 tablespoons fresh cilantro, chopped
1 small head cabbage, leaves separated
2 chicken breasts, cooked and chopped
¼ cup unsalted chopped peanuts
- In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from ½ of lime and Sriracha hot chili sauce. Process until smooth and creamy.
- Combine vegetables in a large bowl and squeeze the juice of the remaining lime half over the produce. Add cilantro and stir to evenly combine.
- Fill each cabbage leaf with an equal amounts of chicken and vegetables. Drizzle each cup with peanut sauce, top with peanuts and serve.
What better way to stay cool this summer than with an ice cream dessert drink, and this one is served in true Kentucky style with a splash of bourbon. In the dairy state, Wisconsin locals love their ice cream, and alcoholic ice cream drinks like the Grasshopper, Golden Cadillac and Pink Squirrel are popular after-dinner beverages. This is my version of a dessert drink that incorporates good old American apple pie and vanilla ice cream with Kentucky’s favorite beverage — bourbon. Cheers to celebrating National Ice Cream Day.
¾ cup apple pie filling (preferably homemade)
4 ounces bourbon
2½ cups ice cream
2 cups ice
- In a blender, add apple pie filling, bourbon, ice cream and ice. Blend until smooth and creamy.
- Pour into four glasses, sprinkle with cinnamon and serve.
Note: I use homemade, canned pie filling with locally grown apples. You could also make this with seasonal berry pie or cobbler filling in place of the apple. You can also leave out the bourbon for a kid-friendly version.
Oh, how American’s love French fries, and I am included. The crispy, greasy, fried potato is the perfect burger companion. For a healthy alternative, I make a homemade, oven-baked version that is just as satisfying as my favorite guilty pleasure food. These “fries” are made with sweet potato and kohlrabi and served with a creamy garlic sauce for dipping.
The sweetness of the potato is a perfect balance for kohlrabi, which has a slight bitter taste. I love how the kohlrabi looks so similar to a French fry. This would be a great way to introduce a new vegetable to picky eaters who have not yet tried kohlrabi. Pair this side with a hamburger or your favorite sandwich for healthy pub grub at home.
1 large sweet potato
1 large kohlrabi bulb
1½ tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper
½ cup plain non-fat Greek yogurt
2 teaspoons whole grain Dijon mustard
2 cloves minced garlic
- Preheat oven to 450 degrees Fahrenheit. Peel sweet potato and kohlrabi and cut into fry shaped strips.
- Place sweet potato and kohlrabi strips in a large bowl and drizzle with olive oil. Sprinkle with paprika, salt and pepper and toss to evenly coat.
- Arrange “fries” in a single layer on a large baking sheet and bake for 15 minutes. Remove from oven and flip with a spatula to evenly cook. Continue baking for 15 to 25 minutes, until golden brown.
- Meanwhile, add yogurt, mustard and garlic in a small bowl and stir to combine. Serve “fries” with creamy garlic sauce.
Firing up the grill is one of my favorite summer activities. I love it even more when I can cook my entire meal over the grill grates in a matter of minutes. I know, lettuce is not the first thing that comes to mind when you think of cooking out. However, this sweet and smokey salad with grilled radishes and scallops may become your favorite go-to summer dish. In less than 15 minutes, you will have a delicious meal for two that is perfect for enjoying on your patio with your favorite white wine. Cheers to fast and healthy seasonal meals.
8 large scallops
1 bunch radishes, trimmed and halved
1 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon pepper
Zest of 1 lemon
1 head romaine or green leaf lettuce
Salad Dressing Ingredients:
Zest and juice of 1 navel orange
1 tablespoon ginger, minced
2 tablespoon olive oil
- Brush scallops and radishes with half the olive oil and season with salt, pepper and lemon zest. Prepare a grill for medium-high heat and lightly oil the grate. Grill scallops and radishes for about 2 to 3 minutes per side, until scallops are cooked through and radishes are slightly tender.
- Cut lettuce in half, leaving the core intact on both sides. Brush flat side with remaining olive oil. Place lettuce cut-side down on the grill and cook for about 5 minutes, until grill marks appear and lettuce is slightly wilted.
- In a small bowl, whisk together salad dressing ingredients. Top each lettuce slice with half the scallops and radishes and drizzle with salad dressing.