This is perfect for summer. Original recipe found on Half Baked Harvest.
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Spicy Corn, Peach and Burrata Salad
Instructions
Preheat grill. Grill corn turning every 2-3 minutes. Cook until lightly charred all over. Remove and let cool.
Remove the kernels add to salad bowl. Add the olive oil, jalapeno, oregano, basil, lemon juice, zest, lime juice and salt. Stir in peaches.
Break the burrata cheese over the salad, drizzle olive oil over salad.
This is quick and easy and packed full of flavor. Original recipe found on Half Baked Harvest.
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Cauliflower Shawarma Wraps with Green Tahini and Feta
Light and delicious.
Instructions
Preheat oven to 425.
On large baking sheet combine cauliflower, olive oil, honey, paprika, cumin, garlic, lemon, crushed red pepper flakes, salt and pepper. Toss well to evenly coat. Place in oven and roast for 20 minutes.
In a blender make the tahini. Combine tahini, cilantro, parsley, cumin, lemon juice, and salt. Blend well. You made to add a little water to make a little more smoother.
To assemble take a piece of naan. Add the tahini sauce, cauliflower and toppings of choice.
Very flavorful. Original recipe found on Half Baked Harvest.
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Artichoke Ricotta Flatbread
Instructions
Preheat oven to 450. Grease a baking sheet with olive oil.
On a lightly floured surface, push and roll the dough out until very thin. Drizzle olive oil and salt and pepper. Transfer to baking sheet and cook for 8-10 minutes until golden.
While cooking, stir ricotta, basil, honey, salt and pepper. Remove bread from oven and top with the ricotta. Scatter the artichokes and sprinkle with red pepper flakes. Add the fresh arugula and Parmesan. Drizzle with the vinaigrette.
To make the vinaigrette mix all ingredients together.
