Happy Summer!

After a long winter, it feels amazing to get out and soak up the sun! Summer is always filled with wonderful treats and adventures. We love spending time with with friends and family, the food, homemade ice cream, trips to the beach, and exploring the outdoors! One of my favorite seasonal appetizers is my Fruit Bruschetta. It’s a great summer treat because it’s sweet, light, and easily customizable. You can use any fruits you desire, but these are my favorite! Enjoy!

Ingredients:

• 8 oz Black Grapes, halved

• 8 oz Strawberries, halved

• 8 oz Pineapple, halved

• 1 Loaf French Baguette, sliced thin and baked

• 1 log Honey Goat Cheese, softened to spread

• 1 Tablespoon Cinnamon & Sugar

• 1 Tablespoon Pineapple Vinegar (sub. White Balsamic Vinegar)

• 1 Tablespoon Chocolate Balsamic Vinegar (optional)

• Fresh Basil, cut into thin strips

Directions:

① Wash and cut fruit and set aside to dry

② Set oven to 350*

③ Slice bread and place onto a greased cooking tray

④ Bake bread for 5 minutes on each side (or until golden brown)

⑤ Mix fruit, Cinnamon & Sugar, and Pineapple Vinegar in a large bowl

⑥ When bread is done, spread goat cheese onto bread

⑦ Top with fruit mixture (about 1 Tablespoon worth)

⑧ Garnish with basil and Chocolate Balsamic Vinegar

⑨ Chill until ready to serve and ENJOY!

* Other favorite fruits to use are: blueberries, raspberries, and pomegranate seeds.

* TIP: If you are taking this appetizer to a friend's house or event, wait and add the fruit there as these can be hard to transport. You can also put the fruit mix in a bowl and let guests add the fruit as they eat!

Roasted Beer + Lime Cauliflower Tacos

Happy Taco Tuesday! Today I am going to share one of my favorites from the Thug Kitchen Cookbook, with my own little twist. Roasted Beer and Lime Cauliflower Tacos. These babies are easy to make, flavorful, light, and will have your family asking for more! These tacos are perfect for a warm, spring evening - with your favorite beer or margarita, of course! Thug Kitchen is gluten free, but I did add in some cheese, because, well, I can’t resist!!!

Ingredients:

• 1 pound cauliflower florets

• 1 cup beer (Bells Two Hearted IPA)

• 1 TBS lime juice

• 1 lime, for zest and juice

• 1.5 tsp soy sauce (or substitute such as tamari)

• 4 cloves garlic, pressed

• 1 TBS chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp garlic powder

• 1 spanish onion, finely chopped

• 1 avocado, sliced

• 1 jalapeno, sliced

• Rainbow slaw

• Fresh cilantro

• Tortillas / taco shells

• Fire Roasted Chipotle Salsa (or whichever you prefer)

• Feta cheese (or your go to cheese for tacos)

• Hot sauce (I recommend chipotle hot sauce)

Directions:

① Pre-heat oven to 400 degrees

② In a saucepan, warm up beer, lime juice, soy sauce, hot sauce, and garlic over medium heat.

③ Add the cauliflower and simmer for about 5 minutes. Drain.

④ Toss the spices, onion, and jalapeños into a large bowl. Add the cauliflower and mix well.

⑤ Put the cauliflower mix onto a greased baking sheet. Bake 30 - 40 minutes, stirring halfway.

⑥ Warm up your tortillas / get those taco shells ready.

⑦ Get your garnish ready; avocado, cilantro, cheese, salsa, hot sauce, lime juice, and slaw.

⑧ Assemble the tacos with the cauliflower mixture and add the garnishes on top.

⑨ Eat, drink, and be happy that it’s Taco Tuesday!

* Please note that I do not own this recipe and got it from the Thug Kitchen Cookbook.