Author: Kelsey Conrow

Is there anything better than fresh summer berries? Sweet, crisp, and full on dreamy. I made this rainbow salsa with ingredients I had on hand. Easily replace the fruit in this recipe with what you have in your kitchen to be budget friendly and use up what you have! While I haven’t made all combinations, I think this would also go well with plums, pears, peaches, apples, mangos, etc. The sky is the limit!! Or, rather, what is in your fruit bowl is the limit!

Ingredients:

• 5 strawberries
• 1 nectarine
• 1 jalapeno, seeded
• 1 large tomato, seeded
• 1/2 avocado
• 1/4 large lime
• 1 handful of cilantro
• Pinch of salt or to taste

Directions:

1. Chop all ingredients. Place into bowl and fold ingredients together. Eat and share with friends.

Tip: Enjoy this bowl of summer-y goodness as a dip with chips, topped on grilled chicken or salmon, or served on a slice of toast.

It is no secret, I absolutely LOVE pesto! Over the past few years I started making my own pesto to comply with my primarily dairy-free lifestyle due to being lactose intolerant. No more eating the sauce I love and getting sick. After adding pesto to sandwiches, pasta’s, and eating it as a dip with chips (for maximum intake), I decided to add them to another carb that goes well with almost anything. Potatoes! And voila! There came PESTO FRIES!

Get my garlic scape kale pesto recipe here.

Ingredients:

• 1/2 cup garlic scape kale pesto
• 4 medium-large potatoes (I used 2 blue and 2 red)

Directions:

1. Pre-heat oven to 400F.
2. Slice potatoes into sticks, keeping as even as possible to allow for evening cooking time. Place into bowl, add pesto, and coat evening.
3. Line baking sheet with foil. Place fries on lined baking sheet, avoid stacking if possible. Bake for 25 minutes, flip fries, and bake for an additional 20 minutes or until crispy.
4. Enjoy!!

Tip: If you have a favorite pesto recipe or brand, use that instead! I do not know what will happen if the pesto has cheese in it, but try it and let me know! I am curious 🧐

Garlic scape kale pesto – perfect if you have your own garden, if you are a part of a CSA, or if you are a human who loves pesto. I love to choose local ingredients whenever possible! This helps support the individuals in the community, and I can’t help but be partial to the outstanding flavors and textures of the ingredients! 🙂 I started getting fun garlic scapes in my CSA a few years back and have experimented with many forms. One of my favorite ways to use garlic scapes is in a pesto. They have a bright green color and somewhat spicy garlic flavor. I find them to be a little strong when eaten alone, but find them delightful when used in combination with other flavors in meals and sauces.

This recipes makes 4 cups. Perfect for using immediately, giving some to the neighbor, or freezing some to allow for delicious, homemade, summer pesto in the winter. Pesto can be served with almost anything! Top on toast, slather on sandwiches, use as a base for pasta or a dip for chips and veggies. Another personal favorite is pesto fries, get the recipe here.

Ingredients:

• 6 garlic scapes
• 3 cups fresh basil (~1/2 lb)
• 3 stems kale
• 2/3 cup slivered almonds
• 1/3 cup pine nuts
• 1 tsp salt
• 2 1/2 cups olive oil

Directions:

1. Place all ingredients into a food processor. Pulse until desired consistency is achieved. Use on everything.

Tip: If you are going to use the pesto right away, you can replace some oil w/water. Do not make a substitution if you plan on freezing some.

Tip: Add some lemon juice to retain bright green color. Pesto never seems to last long at my house, so I opt to omit it if there isn’t any readily available. Best if consumed within 4-5 days.

These delightful almond flour cookies were so light and perfectly sweet. Gluten-free and easily made vegan if desired! Cookies have been bringing me joy since childhood, and this particular cookie was smiling chocolate chips back at me 🙂 What a fun surprise!!

Ingredients:

• 1/2 cup ghee (can also use butter or vegan butter)
• 1/4 cup coconut oil
• 3/4 cup brown sugar
• 2 tsp vanilla extract
• 2 egg replacers (I used Bob’s Red Mill Egg Replacer, if you are able, use whole eggs)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 cups almond flour
• 1 heaping cup Enjoy Life dark chocolate chips
• 3/4 cup walnut halves and pieces

Directions:

1. Preheat oven to 350F.
2. Line baking sheet w/parchment paper.
3. Melt ghee and coconut oil. Place in a mixing bowl with brown sugar and whisk until combined (use a stand mixer if you have one!). Add vanilla and egg replacer, mix until incorporated.
4. Mix in baking soda and salt. Add 1 cup of almond flour at a time, stir until all is incorporated. Fold in chocolate chips and walnuts with a spoon.
5. Form dough into tablespoon rounds and place onto a lined cookie sheet about 3 inches apart. Baking for 13 minutes or until golden brown around the edges. Enjoy!!