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Summer Berry Salad – Deconstructed

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Halloumi who?? That’s what we said the first time we heard about this special cheese that you can actually grill. How cool is that?  A cheese that you can throw on the bbq or an indoor grill that turns the perfect shade of golden brown, becomes nice and soft on the inside and doesn’t melt all over the place.  We knew we had to come up with a fun recipe using this awesome cheese…so we did!  Introducing 4th of July on a stick! We thought we would serve this simple salad deconstructed with fresh berries and grilled halloumi cheese on a skewer to showcase the red, white and blue color scheme we have going on. Also because anything on a skewer is just fun to eat and it looks really cute on a bed of mixed greens.

Stych Photography

We have been waiting for the perfect salad to drizzle our amazing creamy poppyseed dressing all over and this salad happens to scream poppyseed dressing so that’s what it got. Just add some toasted pecans and top with the adorable berry and cheese skewers, drizzle the poppyseed dressing over the top and you will look like Martha Stewart serving this up! Any excuse to look like a pro with very little effort is pretty amazing.  Side note- Halloumi cheese is seasonal to late spring/summer typically, they do sell it at Trader Joe’s and Whole Foods.  If for some reason you can’t find halloumi cheese you can use feta cheese instead.  Simply cut feta into large chunks, skip the grill and thread the feta on skewers in place of the halloumi cheese for an easy substitute.

Stych Photography

Summer Berry Salad - Deconstructed
 
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Serves: 6
Ingredients
For the Salad:
  • 6 Cups mixed spring greens
  • ½ cup toasted pecans
  • 1 cup blueberries
  • 1 cup strawberries - halved
  • 1 7oz. package Halloumi grilling cheese
  • small bamboo or like skewer sticks
For the Poppyseed Dressing:
  • ½ tsp dijon mustard
  • 2 Tbsp apple cider vinegar
  • 2 tsp 0% Greek yogurt
  • 1 tsp poppyseeds
  • 3 Tbsp good quality extra virgin olive oil
Instructions
For the Salad:
  1. Heat a small grill pan over medium-high heat. Add halloumi cheese, cook each side about 2 minutes until golden brown.
  2. Cut cheese into large chunks. Use bamboo skewers and thread a strawberry, a chunk of halloumi cheese and two blueberries. Repeat until desired amount of skewers are made.
  3. Plate mixed greens, top with candied pecans and add one or two skewers on top of each plate.
For the Poppyseed Dressing:
  1. Combine all ingredients in a bowl and whisk.
  2. Drizzle over salad - store remaining dressing in the fridge for up to 3-5 days.
**If you can't find halloumi cheese you can substitute for large chunks of feta cheese. Don't grill the feta, just thread on the skewers in place of the halloumi cheese instead.

Berry White Sangria

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We are all about having a signature drink for a holiday get together, or for any get together for that matter.  Since the 4th of July is right around the corner, we wouldn’t want to miss out on the opportunity to concoct a festive signature drink like this berry white sangria.  Red, white and blue is the obvious theme with this one and we are loving these American flag straws we scored at Target to add a little extra holiday touch.

If you like coconut vodka, prosecco and fresh berries then you will looooove this drink!   Serve it up chilled over ice, just know it will go fast so make sure to have backup on hand so you don’t leave your guests thirsty.  Nobody wants to be thirsty at a 4th of July party, right?! Oh, and an added bonus is that the fireworks will be looking extra amazing after a few of these!!

Stych Photography

Berry White Sangria
 
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Serves: 10
Ingredients
  • 1 bottle (750 ml) Prosecco
  • 2½ C white cranberry or white peach juice
  • ⅔ C coconut vodka
  • ⅓ C blueberries
  • ⅓ C strawberries, chopped
  • ⅓ C blackberries
  • ⅓ C raspberries
  • 2-3 Tbsp fresh mint, chopped
Instructions
  1. Mix all ingredients together in a large pitcher. Refrigerate for at least 2 hours before serving. Serve over ice.

Chocolate Chunk Banana Bread French Toast with Fresh Strawberries

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Okay, we are not gonna lie, we get more requests for this chocolate chunk banana bread than we can even count.  Sorry to brag but it’s true.  For some reason, this bread is just insanely good!!  It’s so delicate and moist (yep), and bursting with sweet banana flavor (probably because we use 3-4 bananas in the recipe) but then you add in the sweet chocolate surprise and Wow!  Outa this world.  The people come running when it comes out of the oven.  No joke!  So…the story of the banana bread french toast goes like this…we had a loaf on the counter one Saturday morning and literally had this brilliant idea (call it an epiphany) to use the banana bread for the french toast instead of just regular ol bread.  We cannot explain where these ideas come from but we are not going to question it…we just follow our instincts!  Yea, so you can only imagine how that went over!!  It was deliciously insane and that is why we must share it with you.

You might not believe that this bread can get any better than it already is but we are here to tell you that IT CAN!  I mean, dredging bread in an egg mixture and cooking it up in a pan, then drizzling it with pure maple syrup, fresh strawberries and a sprinkle of powdered sugar is pure magic!  The kids and hubby have requested this one many times…who can blame them?  Dad will LOVE this recipe so look no further….serve Dad this for breakfast on Father’s Day and he is guaranteed to have the best start to his day!


Chocolate Chunk Banana Bread French Toast with Fresh Strawberries
 
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Serves: 2
Ingredients
For the French Toast:
  • 4 slices banana bread (see recipe below)
  • 2 eggs, beaten
  • 1 C fresh strawberries, sliced
  • 100% pure maple syrup
  • optional - powdered sugar for dusting
For the Banana Bread:
  • 3-4 extra ripe bananas mashed
  • 1 large egg
  • ¼ C coconut oil
  • 1 Tbsp 0% plain greek yogurt
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 C packed dark brown sugar
  • 1½ C unbleached flour - can substitute GF flour
  • ⅓ C semi sweet chocolate chunks (optional)
Instructions
For the French Toast:
  1. Heat a large skillet over medium heat. Dip each side of banana bread into the eggs. Cook each side of banana bread for about 2-3 minutes. Transfer to a plate and drizzle with maple syrup, top with strawberries and sprinkle with powdered sugar if desired.
For the Banana Bread:
  1. Preheat oven to 325 degrees. In a large bowl add all of the wet ingredients and mix thoroughly. Add brown sugar, salt, cinnamon and baking soda and mix. Add flour and mix until ingredients are combined. Fold in chocolate chunks.
  2. Grease loaf pan (we like to use coconut oil spray). Spoon batter into loaf pan. Bake for 45-55 minutes until toothpick comes out clean.

Spinach & Strawberry Salad with Creamy Balsamic Dressing

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I have a feeling we are going to be eating this salad a lot this summer.  Everything about it screams summer salad, not that you can’t eat it any other time of year, you can definitely do that too. Strawberries are so big and fat and juicy right now that it’s hard to resist throwing them into everything that they can possibly be thrown into…like this spinach and strawberry salad.

So this salad is pictured with chicken and also without chicken, whatever you fancy it’s great either way.  Quinoa is in this salad as well, so you will still be getting your dose of protein if you decide to skip out on the chicken.  We also tossed in toasted walnuts and creamy blue cheese which you definitely aren’t allowed to skip. The creamy balsamic dressing is a GTK staple and pairs perfectly with this salad. So if you have 10 spare minutes, then you have time to make the salad.  I have a feeling you will be making this salad a bazillion times this summer as well!

 

Spinach & Strawberry Salad with Creamy Balsamic Dressing
 
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Serves: 2
Ingredients
  • 4 C packed spinach
  • 1 C strawberries, sliced
  • ½ C prepared quinoa
  • ½ C toasted walnuts
  • ⅓ C blue cheese, crumbled
  • 1 chicken breast, grilled and sliced (optional)
For the Creamy Balsamic:
  • 1 clove garlic, chopped
  • 2 Tbsp 0% greek yogurt
  • 1 Tbsp pure maple syrup
  • 1 Tbsp dijon mustard
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp good quality olive oil
Instructions
For the Creamy Balsamic:
  1. Using a food processor, blender, or immersion blender - add all ingredients except olive oil and process until smooth, slowly drizzle in the olive oil and continue to process until incorporated. Store in airtight container in the refrigerator for up to 1 week.
Add all ingredients to a large salad bowl. Drizzle with 3-4 Tbsp creamy balsamic and toss. Store remaining salad dressing in a mason jar or tupperware in the fridge for up to 5 days.

Cream Cheese Tarts with Fresh Strawberries

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You are looking at one of the easiest desserts on the planet but shhhh….don’t tell anyone!  Make them think that you slaved away all day in the kitchen.  These cream cheese tarts (which can also be made in a pie dish and served as slices) are sure to score BIG points with your Valentine, and anyone else that gets their hands on them. The good news is that aside from quickly browning up the graham cracker crust in the oven, the rest of the dessert is no-bake. Now that’s my kind of dessert!!

You can change up the topping with your choice of berries, we love using a mix of raspberries and blueberries as well.  Use whatever you prefer, or happen to have in the fridge!! These are great as a make ahead dessert as well for entertaining.  Throw this dessert together in the morning and store them in the refrigerator without the berries.   When you’re ready to dig in, top with fresh berries and a sprinkle of powdered sugar if you’re really feeling fancy and serve.

 

Cream Cheese Tarts with Fresh Strawberries
 
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Serves: 12
Ingredients
  • 12 muffin liners
  • 1¼ C Honeymaid graham cracker crumbs
  • ¼ C sugar
  • 5 tbsp butter, melted
  • 1 C heavy whipping cream
  • 1 C powdered sugar
  • 1 C cream cheese, softened
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and sugar together in a bowl. Line a cupcake pan with liners. Add a heaping tbsp of graham cracker mixture into each muffin liner, distributing evenly. Press the graham cracker mixture on the bottom and around the sides of the liner. Bake for 8-10 minutes. Set aside to cool
  2. Using a cuisinart mixer or a hand mixer, beat whip cream until it begins to thicken. Add cream cheese and vanilla and beat for an additional 30 seconds. Slowly add in powdered sugar and continue to beat until mixture thickens and forms peaks. Fill muffin liners to the top. Refrigerator at least 2 hours or until ready to serve. Serve with fresh berries of choice on top.
Good Thyme Tip - This can also be made into a pie instead. Just use a glass pie dish and bake the crust in the pie dish. Fill the crust with the cream cheese filling and refrigerate.

Coconut Whipped Cream

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When we discovered that a healthier/non-diary whipped cream option existed we were all over it like a fly on you know what!! Kinda gross analogy since we’re talking about food here but you get the jest of it, we were pretty excited! Once we whipped up our first batch we knew we were forever hooked. Who knew that coconut cream could turn into the most decadent flavorful whipped cream? Even better, the consistency changes once it’s refrigerated for a few hours and it becomes somewhat dense, turning it more into a frosting. So what are you in the mood for…whipped cream or frosting? Take your pick! We are talking about the full fat coconut cream, we like the Trader Joe’s brand (pictured) but there are other brands out there that work just as well. Here are a few tricks to making successful coconut whipped cream:

coconutcream

1. Do not under any circumstances shake the jar! We like to grab the can from the back of the shelf at the store because it probably hasn’t been picked up and jostled around as much…at least that’s our theory and we’re sticking with it!

2. Store the jar of coconut cream in the refrigerator – this way you are all set to go when the moment arises and you need whipped cream STAT!

3. Enjoy every bite and slather it on anything and everything.

coconutcream2

Coconut Whipped Cream
 
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Serves: Approx 1 Cup
Ingredients
  • 1 - 14 oz can coconut cream (we like Trader Joe's brand)
  • ¼ C powdered sugar (may adjust depending on sweetness preference)
  • ½ tsp vanilla
Instructions
  1. Chill can of coconut cream in the refrigerator overnight. At least 15 minutes before making the cream, chill beaters and bowl in the freezer (not mandatory but helps keep the cream chilled when making). Remove the coconut cream from the fridge, making sure to keep the can upright -do not shake. Removed hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add vanilla and powdered sugar and continue to beat for about a minute. Serve immediately or refrigerate. If refrigerating, the coconut cream will harden slightly. Store in airtight container in refrigerator for up to 10 days.