Mexican Stuffed Zucchini
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 4 round zucchini or long zucchini (See Chef Tip) 3-4 tablespoons O&V Garlic EVOO * ½ lb ground
Melons & Mascarpone
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 cup mascarpone cheese 2 tablespoons Runamok Maple Syrup * (more to your preferred level of sweetness) 1
Burrata Tomato Toast
Ingredients 8 thick slices crusty bread 4 tablespoons O&V Roasted Garlic oil * 2-3 cloves of garlic for rubbing on toasts Salt and pepper to taste 8 oz torn burrata 1
Greek Inspired Chicken Burgers
Ingredients (* indicates my preferred ingredients – see notes for alternatives) ¼ red onion, grated 1 egg ½ cup panko breadcrumbs 1 tablespoon milk ½ tablespoon lemon juice 1 tablespoon O&V IGP
Blueberry Mojito
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 6 mint leaves (more for garnish) ¼ cup blueberries (more for garnish) 4 tablespoons white rum 2 tablespoons O&V
Fresh Summer Sauce
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 2 ½ cups fresh parsley, leaves and small tender stems only 2 large lemons, zested and juiced ¼
Fresh Summer Squash Salad
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 lb zucchini 1 lb yellow squash 1 cup parsley (loosely packed) 1 serrano chili, deseeded and thinly sliced 4
Pavlova with Summer Berries
Ingredients (* indicates my preferred ingredients – see notes for alternatives) Pavlova 6 large egg whites, at room temperature (see Chef Tip) 1 ½ cup superfine granulated sugar 2 teaspoon
Quinoa Tabbouleh
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 cup quinoa (white, red, black or a mixture of all) 1 cup finely diced cucumber (seeds
Tropical Smoothie
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 cup carrot juice ½ cup coconut water 1 mango, peeled and chopped (about 1½ cups) 1½ cups chopped