Strawberry Cheesecake Cups

Super delicious and east to prepare, check out this recipe from IG's @jasminepak. 

Ingredients:
For the Filling:

• 2 cups heavy whipping cream

• 2 (8 oz) blocks of cream cheese

• 1 cup powdered sugar

• 1 tablespoon vanilla extract

For the Toppings:

• Fresh strawberries

• Crushed graham crackers

Instructions:

1. Add heavy whipping cream to your stand mixer and beat on high until it becomes thick and whipped.

2. Add in cream cheese one block at a time, mixing until fully incorporated after each addition. Do not overmix.

3. Add powdered sugar and vanilla extract to the mixture and mix until incorporated.

4. (Optional) Transfer the cheesecake filling mixture to a piping bag.

5. In your chosen containers, layer the cheesecake filling, strawberries, and crushed graham crackers, alternating until it reaches the top.

6. Finally, top with a slice of strawberry and another spoonful of crushed graham crackers.

7. Refrigerate the cheesecake cups for at least one hour before serving.

Enjoy!

Ranch Zucchini & Squash Skillet

A perfect side dish for summer squash from healthylittlepeach.com

Ingredients

• 2 medium zucchinis, sliced


• 2 medium yellow squash, sliced


• 1 small sweet onion, sliced


• 2-3 tablespoons homemade ranch seasoning (in the healthylittlepeach.com blog)

• 2-3 tablespoon olive oil

• salt and pepper to taste

Instructions:

1. In a 10 or 12-inch skillet, heat the olive oil over medium heat. Make sure that the olive oil is coating the entire pan so the zucchini and squash don’t stick. 

2. Use a sharp knife to chop off the ends of the zucchini and squash. Chop them into 1/4 inch slices. Add veggies to a bowl and top with the other tablespoon olive oil, ranch seasoning and salt pepper. Mix together until combined.

3. Sauté for about 10-15 minutes, making sure to keep an eye on them so they don’t burn. Stir occasionally. 

4. Remove the skillet from the heat once the squash is fork tender.

Check out healthylittlepeach.com for lots more great recipes and cooking tips.

Hillstone Emerald Kale Salad

Check out this recipe from one of our community members, Pamela Salzman (pamelasalzman.com)

Ingredients:

For the Salad:

• 2 Bunches Dino Kale finely chopped with the stems removed

• 2 Cups Green Cabbage finely chopped

• 1 Bunch Green Onions finely sliced

• ½ Cup Cilantro chopped

• ¼ Cup Mint Leaves chopped

• ⅔ Cup Parmesan Cheese finely grated

• ½ Cup Peanuts roasted and salted

 For the Dressing:

• 1 Lime juiced

• 1 Teaspoon Rice Vinegar

• 2 Teaspoons Dijon Mustard

• 1 Tablespoon Maple Syrup

• ⅓ Cup Sesame Oil

• 1 Teaspoon Sea Salt

• ½ Teaspoon Ground Black Pepper

• 1 Pinch Crushed Red Pepper Flakes

Instructions:

1. Start by preparing your dressing. Whisk all of the dressing ingredients together in a small bowl, until they're fully combined. Set aside.

2. Next, prepare the salad. Wash and chop the kale and cabbage and add them to a large bowl.

3. Add about a teaspoon of salt to the bowl, and gently massage the salt into the kale and cabbage, until they start to soften. This should take about 1-2 minutes.

4. Then, add the green onions, cilantro, mint, parmesan, and peanuts to the bowl.

5. Finally, add in the dressing and toss until the salad is fully combined.

6. Once done, plate the salad and garnish with a lime wedge and more parmesan cheese, if desired.

7. Serve immediately and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.

Give it a try and let us know how it turns out!

Head over to pamelasalzman.com for lots more great recipes and cooking tips!

Fresas con Crema

Ingredients:

• 2 cups fresh strawberries, hulled and sliced

• 1 cup organic heavy cream (or chilled full-fat coconut cream for dairy-free)

• 1–2 tablespoons raw honey or maple syrup 

• ½ teaspoon pure vanilla extract 

• A tiny pinch of sea salt 

Instructions:

1. Wash, hull, and slice the strawberries. Set aside.

2. In a bowl, whisk the heavy cream by hand or with a mixer until it thickens slightly but doesn’t fully whip (you want a pourable texture).

3. Stir in the honey (or maple syrup), vanilla (if using), and a pinch of salt.

4. Spoon strawberries into serving glasses or bowls. Pour the cream mixture over the top.

5. Serve immediately, or chill for a few minutes if you like it extra cold.

Sugar Snap Peas with feta and lemon

Check out this easy-to-make, super delicious sugar snap pea recipe - a great way to get the best out of our end-of-season sugar snaps.

Ingredients

• ½ tablespoon olive oil

• 1 lb sugar snap peas, bottoms and tops trimmed (about 4 cups)

• 2 cloves garlic, smashed or grated

• ½ lemon, juice and zest

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• ½ cup feta cheese, crumbled

Instructions

1. Heat olive oil in a large cast iron or heavy skillet over high heat. Add snap peas and cook, untouched to char, 2-3 minutes. Stir and cook until the snap peas are tender-crisp but still green, another 2 to 3 minutes, stirring.

2. Add the garlic, season with salt and pepper and cook 1 minute more.

3. Transfer to a shallow dish and top with lemon, zest and feta.

Check out lots more great recipes at skinnytaste.com

Kale Chips

Who said cooking had to be complicated?

Check out this simple but so delicious recipe for kale chips from @cookingwithcoit

You’ll be glad you did!

Ingredients:

• 1 large bundle curly kale washed, dried

• 2 tbsp olive oil

• 1 tbsp seasoning salt

Instructions

1. Preheat oven to 350° F.

2. De-stem kale and use your hands to tear a part leaves into bite-sized pieces.

3. In a large mixing bowl, add in torn pieces and olive oil and toss making sure all leaves are coated with oil. Seasoned salt and toss together until all the leaves are coated evenly.

4. Next add in seasoned salt and continue tossing together until everything is coated evenly.

5. Spread out kale on a baking pan (don't overcrowd the pan).

6. Bake in oven for 10-15 minutes until edges of the kale start to turn brown and toasted. Keep an eye on them to avoid burning.

Enjoy! Check out cookingwithcoit.com for more great recipes.