Blueberry Pie Bars

This bar recipe is inspired by Ina Gartner’s Apple Pie Bar recipe and was shared with me from a friend of ours. We started growing blueberries this year so I adjusted the recipe to make Blueberry Pie Bars instead. They were so delicious!

You could definitely swap the blueberries for other summer berries like raspberries, strawberries, or even a mix of berries.

Blueberry Pie Bars (Image: Molly Morgan)

Blueberry Pie Bars
Serves 12

Ingredients:
2 sticks butter, softened
1/3 cup sugar
1/4 cup brown sugar
2 cups all purpose flour (or whole wheat pasty flour)
1/3 cup walnuts, finely chopped
pinch of salt

Filling:
4 cups blueberries
1 tablespoon lemon juice
3 tablespoons sugar
2 tablespoons butter
1 teaspoon cornstarch

Directions:

1. Preheat oven to 375 degrees F. Line a 9 x 9 (or similar pan) with parchment paper or coat with non-stick cooking spray.

2. For the crust: In a mixing bowl combine the butter, sugar, brown sugar, and vanilla. Beat until light in color and creamy. Stir in the flour, walnuts, and salt. Press about 2/3 of the sough into the prepared pan and lightly press to cover the bottom of the pan. Reserve the remaining dough. Refrigerate for 20 minutes.

3. Bake the crust for 20 minutes, until lightly browned. Remove and set aside.

4. Meanwhile in a sauce pan combine the butter, blueberries, lemon juice, and sugar. Cook over low to medium heat, stirring often for 15 minutes. The berries will soften and some of the liquid will have evaporated. Add the cornstarch during the last minute of cooking and stir until the mixture lightly thickens.

5. Spread the berry mixture evenly over the baked crust. Then crumble the reserved dough and spread across the top. Bake for 25 to 30 minutes or until the topping is golden brown. Cool slightly and serve.

Serving suggestion: Tastes great with vanilla frozen yogurt or ice cream.

7 Super Simple Side Dishes

There are so many delicious flavors of summer! Here are some super simple side dishes that are built around some of what is fresh now, including: green beans, peaches, fruit, peppers, tomatoes, cucumbers and zucchini.

Summer Peach Burrata Caprese

Slice a tomato and peach into thin slices and arrange on a platter around pieces of burrata cheese. Then add in fresh basil leaves and just before serving drizzle with balsamic glaze. See the picture above of this delicious and pretty dish.

Roasted Garlic Green Beans

Roasted Garlic Green Beans

How to: Preheat oven to 425 degrees F. Trim green beans. Place about 2 cups of beans on baking sheet and drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon garlic powder. Roast for 15 to 20 minutes until beans are tender and lightly browned. Serve.

Adjust quantities of olive oil and garlic powder based on the amount of green beans used.

Note: this would work well with wax beans too!

Sliced Veggie Tray

Wash and prepare garden-fresh veggies like sweet cherry tomatoes, cucumbers, and carrots. Slice the cucumbers and carrots into slices or sticks. Arrange all of the veggies on a tray, chill, and serve paired with your favorite vegetable dip.

Baked Zucchini Parm Fries

Baked Zucchini Parm Fries

Prepare a batch of baked zucchini parm fries, click here for the recipe. These go great paired with your favorite grilled protein or can even be served as an appetizer!

Fresh Fruit Salad

Wash and prepare a variety of colorful fruit selections like blueberries, strawberries, peaches, watermelon, and cherries. Toss together in a serving bowl, chill, and serve.

Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad

This twist on the traditional pasta salad is perfect for a simple summer side dish and can easily be made ahead! Click here for the recipe.

Bean and Veggie Dip

A delicious dip that goes well as a side dish at dinner or even an appetizer! Serve with whole grain tortilla chips or even use it as a topping for tacos. Click here for the recipe.

Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad (Image Source: Molly Morgan)

Roasted Vegetable Pasta Salad
Serves 10 to 12

Ingredients
1 red bell pepper, seeds removed and chopped
1 yellow bell pepper, seeds removed and chopped
1 red onion, peeled and chopped
1 bunch of asparagus, chopped
1 box of Banza rotini pasta*, cooked
1/3 cup olive oil
1/3 cup apple cider vinegar
1/3 cup sugar
½ teaspoon garlic powder
1 teaspoon dry mustard
Sea salt and black pepper
¼ cup sliced black olives
¼ cup crumbled feta cheese

Directions:

1. Preheat the oven to 425 degrees F.

2. In a small bowl whisk together the olive oil, apple cider vinegar, sugar, garlic powder, and dry mustard. Season with sea salt and pepper.

3. Fill a baking sheet with chopped vegetables. Drizzle with ½ of the prepare dressing. Roast the vegetables for 20 to 25 minutes, until they are roasted and tender.

4. In a serving bowl toss together the roasted vegetables and pasta. Then toss in the sliced olives, feta, and reserved dressing. Serve immediately or if desired, chill before serving.

This tastes great made ahead!

*Banza pasta is pasta made from chickpeas, which is a great option because it is rich in protein and fiber. You can substitute other rontini style pasta if desired.

Berry Mojito Popsicles

Berry Mojito Popsicles (Image source: iStock)

Berry Mojito Popsicles
Serves 10 - 12 popsicles

Ingredients:
2 1/2 cups water
3/4 cup sugar (Or sugar alternate)
30 mint leaves, divided
1/4 cup lime juice
1/4 cup rum*
1 cup+ frozen or fresh blueberries, raspberries, blackberries, or strawberries

Directions:
1. In a small saucepan combine the sugar and water; bring to a boil. Remove from heat and stir in 20 mint leaves. Cover and let steep until mint syrup is cool.

2. Slice any berries that are large in size into slices or bitesize pieces.

3. In a small mixing bowl combine the prepared mint syrup, lime juice, and rum. Pour mixture into Popsicle molds, adding remaining mint leaves and berries of choice into each one. Freeze for at least 4 hours or overnight.

*omit rum, if desired

Nutrition facts per popsicle: 110 calories, 0 grams fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 0 milligrams sodium, 15 grams carbohydrates, 1 gram fiber, 14 grams sugar, 0 grams protein

Baked Zucchini Parmesean

Zucchini becomes so plentiful this time of year and it can make such a delicious base for a meal! This baked zucchini Parmesan recipe comes together quickly and is so good. Plus you can make it vegetarian or vegan!

For the vegetarian/vegan option choose a vegan sausage like Wegman’s Don’t Be Piggy Sausage Style crumbles, available in the freezer section and your favorite vegan cheese substitute like Daiya Mozzarella Cheese substitute.

Baked Zucchini Parmesan - Image Source: Getty Images

Baked Parmesan Zucchini

Serves 4

Ingredients:
4 medium zucchini
½ cup chopped sweet onion (1 small onion)
13 ounces vegan sausage crumbles or 1 pound of Italian Sausage*
1 teaspoon garlic powder
1 cup pasta sauce
1 cup shredded mozzarella

*If using Italian Sausage, buy crumbled sausage or remove sausage from the casing

Directions:

1. Preheat the oven to 400 degrees F and prepare a 9” x 13” baking dish with non-stick cooking spray.

2. Slice each zucchini in half lengthwise then using a spoon scoop out the center of the zucchini, reserve the scooped part of the vegetable.* Leave about ¼-inch in thickness, this will form a zucchini ‘boat’.

   *An ice cream scoop or spoon works well to scoop the zucchini!

3. Chop the reserved zucchini into bite-size pieces.

4. In a skillet combine the onion and sausage crumbles, cook until the sausage is cooked throughout and the onions are tender. Then add the garlic powder and pasta sauce. Cook for 3 – 5 minutes to heat the pasta sauce.

5. Fill each zucchini with the sausage mixture and then top each with shredded mozzarella cheese. Bake for 30 – 35 minutes.

Nutrition Facts (per serving): 245 calories, 10 grams fat, 4 grams saturated fat, 0 grams trans fat, 20 milligrams cholesterol, 850 milligrams sodium, 22 grams carbohydrate, 4 grams fiber, 11 grams sugar, 19 grams protein

Summer Mojitos

I think that mojitos could be my official drink of summer! Could it be the fresh mint that is making them taste extra perfect? Here are two simple mojito recipes that are easy to make and so refreshing with only 80 - 85 calories each!

For the mint, I have been using pineapple mint which is a variety of mint that I picked up at a local farm stand, which has a light sweet flavor and tastes great.

Plus minus the rum, this makes great mojito-infused water!

Cheers to summer!

Pineapple Mojito (Photo: Molly Morgan)

Pineapple Mojito

Serves 1

Ingredients:
4 - 5 mint leaves
2 - 3 cubes fresh pineapple
2 slices lime
1 oz white rum
ice
club soda

Directions:

1. In a glass muddle together mint, lime, pineapple, and white rum.

2. Add ice and fill with club soda.

If you think you need an extra hint of sweetness, add a drizzle of agave nectar or simple syrup!

Nutrition Facts (per serving): 80 calories, 0 gram fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 0 milligrams sodium, 4 grams carbohydrates, 1 gram fiber, 2 grams sugar, 0 grams protein

Mango Mojito (Photo: Molly Morgan)

Mango Mojito

Serves 1

Ingredients:
4 - 5 mint leaves
2 - 3 cubes fresh mango
2 slices lime
1 oz white rum
ice
club soda

Directions:

1. In a glass muddle together mint, mango, lime, and white rum.

2. Add ice and fill with club soda.

If you think you need a extra hint of sweetness, add a drizzle of agave nectar or simple syrup!

Nutrition Facts (per serving): 85 calories, 0 gram fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 0 milligrams sodium, 5 grams carbohydrates, 1 gram fiber, 3 grams sugar, 0 grams protein

Mango Crumble Bars

These bars could be called disappearing mango crumble bars… they are that good!

Mango Crumble Bars (Photo: Molly Morgan)

Mango Crumble Bars
Serves 9

Ingredients:
1 cup old fashioned rolled oats
3/4 cup Bob’s Red Mill 1:1 gluten-free baking flour
1/3 cup brown sugar
1/4 teaspoon salt
6 tablespoons butter or vegan butter alternative, softened
1 1/2 cups diced mango (2 large or 3 small mango)
1 teaspoon corn starch
1 tablespoon honey

Directions:

1. Preheat the oven to 350 degrees F. Prepare a 9 x 9-inch baking pan with parchment paper.

2. In a mixing bowl combine the oats, flour, brown sugar, and salt. Stir to combine. Then add the softened butter. Mix well until the mixture is combined and crumbly. Set aside 1/2 cup of the mixture.

3. Press the oat mixture into the bottom of the prepared pan. Then cover with the chopped mango. Sprinkle the corn starch over the top of the mango. Top with the reserved 1/2 cup of the oat mixture.

4. Bake for 45 - 50 minutes, until the top is lightly golden brown.

5. Remove from the oven, drizzle with honey, and cool before slicing to serve.

   Nutrition Facts (per serving): 210 calories, 8 grams fat, 5 grams saturated fat, 0 grams trans fat, 20 milligrams cholesterol, 10 milligrams sodium, 32 grams carbohydrates, 2 grams fiber, 12 grams sugar, 2 grams protein
   

Peach Burrata Caprese Salad

Peach Burrata Caprese Salad

Busy days call for simple - yet delicious - dinners! This Peach Burrata Caprese Salad is a perfect side dish for dinner. Plus you don’t even have to turn on the oven.

If you haven’t had burrata before, it’s definitely worth a try! Burrata is cheese that has an outer layer of solid mozzarella and the inside the inside is filled with cream. It has a rich creamy flavor and is perfect with a fresh flavors like peach and tomato - or even a traditional caprese salad. Typically burrata is about 2 - 4 oz in size and will serve 2 - 4 people because it is so rich, a little goes a long way. Look for burrata in the cheese section of your grocery store.

This salad is simple to make, you need: fresh peaches, cherry tomatoes or your other favorite type of tomatoes to slice, burrata, fresh basil, and balsamic glaze. Slice the peaches and tomatoes. On a serving plate arrange the peaches and tomatoes around the plate. Top with torn basil leaves and place the burrata in the center. Then before serving, finish with a drizzle of balsamic glaze.

Peach Burrata Caprese Salad

Peach Burrata Caprese Salad
Serves 4

Ingredients:
2 fresh peaches
1 cup cherry tomatoes or 1 large tomato
1/4 cup fresh basil leaves, torn or chopped
1 piece of burrata cheese
balsamic glaze

Directions:

1. Slice peaches and tomatoes. Arrange on serving platter.

2. Top with torn basil leaves. Place burrata in center of serving plate. If you are going to wait to serve this, cover and refrigerate until serving.

3. Immediately before serving, finish with drizzle of balsamic glaze.

The Perfect Summer Salad

This Mango Strawberry Pecan salad is perfect for summer! It is really simple to put together and is delicious.

Mango Strawberry Pecan Salad

Serves 6

Ingredients:

2 cups chopped romaine lettuce

2 cups baby spinach, stems removed

1 mango, diced into cubes

1 cup sliced strawberries

1/4 cup feta cheese

1/4 cup pecans

Balsamic vinaigrette

Directions:

In a serving bowl or on a platter start with the greens. Then top with the mango, strawberries, pecans, and feta. 

Serve with balsamic vinaigrette dressing on the side.

Nutrition Facts (per serving): 100 calories, 6 grams fat, 1.5 grams saturated fat, 5 milligrams cholesterol, 470 milligrams sodium, 15 grams carbohydrate, 2 grams fiber, 9 grams sugar, 2 grams protein

Simple Summer Tasty & Quick Recipes

When it comes to hot summer nights you're in need of quick and tasty recipes! Here are some of my go-to super simple favorites for summer.

Crispy Parmesan Broccoli

Toss 4 cups broccoli florets with 1/4 cup whole wheat panko brad crumbs, 2 teaspoons garlic powder, and 1/4 cup grated Parmesan cheese. Roast for 15 - 20 minutes at 425 degrees F. 

Roasted Summer Veggies

Slice a zucchini, summer squash, and add 1 cup green beans, 1 cup broccoli florets, 5 cloves of garlic minced, and 1 tablespoon olive oil. Toss together and roast for 25 - 30 minutes at 425 degrees F. 

Garlic Green Beans

Wash and trim green bean. Then place on a baking sheet, drizzle with olive oil and 2 teaspoons of garlic powder. Roast for 13 - 15 minutes at 425 degrees F.