These fresh and fruity summer favorites will elevate your picnic to the next level! The sun is still shining outside, so what are you waiting for?
Corn and Bean Salsa
This fresh corn salsa is a go-to for snacking with tortilla chips or adding to Mexican bowls and homemade burritos.
What you’ll need:
- 1 can of black beans (organic, preferably!)
- 2 ears of fresh sweet corn
- ¼ of a red onion
- 2 tablespoons chopped cilantro
- Juice of 1 lime (about 2 tablespoons)
- 2 green onions, chopped
- ¼ cup olive oil
- 1 teaspoons of honey
- Tortilla chips (lime are yummy)
Combine olive oil, honey, lime juice, and cilantro in a small bowl, set aside. Cut corn kernels off of corn, dice red onion, and chop green onion. Drain and rinse black beans. Combine black beans, corn kernels, chopped red onion, chopped green onion. Pour dressing over top. Mix well. Add salt and pepper to taste. Grab your tortilla chips and enjoy!
Prosciutto + Melon Wraps
Sweet fruits and salty cured meats go together like peanut butter and jelly. If you like salty-sweet combos, this one is for you!
What you’ll need:
- 1 cantaloupe
- Prosciutto (Italian dry-cured ham)
- Balsamic glaze (optional)
- Optional fresh herb garnish – basil is a good option
After removing seeds from the cantaloupe, cut into wedges (removing peel). Then, wrap a thin slice of prosciutto around each piece of melon. If you’d like, drizzle balsamic glaze on top. Serve cold.
Spinach and Artichoke Dip
Because who doesn’t love spinach and artichoke dip?! This classic, cheesy recipe is sure to impress.
What you’ll need:
- 8 ounce cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 garlic cloves minced
- 1/2 cup mozzarella cheese shredded
- 1 cup Parmesan Cheese grated
- 1 14 ounce can Artichokes chopped
- 6 ounce frozen spinach thawed
- Sliced baguette, pita bread, or crackers for dipping
Preheat oven to 400 degrees. In a medium sized bowl add the cream cheese, sour cream, and mayonnaise and mix until incorporated. Add the garlic, mozzarella cheese, parmesan, artichokes and spinach.
Spread the mixture evenly into a 1 quart baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced baguette, pita bread, or crackers.
Caprese Kabobs
A caprese salad on a skewer. These kabobs are the perfect vegetarian appetizer, and look beautiful too!
What you’ll need:
- 12 cherry-size mozzarella cheese balls (or cubed mozzarella)
- 24 Grape tomatoes
- 24 fresh basil leaves
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar or glaze
- Wooden skewers (or fondue sticks if you want to make it zero waste)
On each of 12 appetizer skewers, alternate threading 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar, drizzle over kabobs.
Peach + Ricotta Bruschetta
A sweet and summery twist on the classic tomato bruschetta, these bite-sized appetizers are quick, easy, and delicious.
What you’ll need:
- 1 baguette, sliced into 16
- 2 tablespoons olive oil
- 1 cup whole milk ricotta
- 1 tablespoon honey
- 2 large peaches, thinly sliced
- 1/4 cup balsamic glaze
- 1/4 cup thinly sliced basil
Toast sliced bread until golden brown. Place toasted slices on baking sheet. In a small bowl, whisk together the ricotta and honey. Spread about a 1 tablespoon of ricotta mixture onto each toasted baguette slice. Repeat until each slice is covered. Top each piece of bread with a few slices of peaches. Broil for about 4 minutes or until ricotta is slightly melted and peaches are golden brown. Garnish with the balsamic glaze and basil.
Pick your favorite recipes, pack them up in reusable containers, drop them in your Nutshell Cooler, and head over to your favorite picnic spot! Be sure to call up your friends so you can brag about your culinary skills, and tell them all about your cooler made from upcycled coconut husks ;)
