When your garden (or local farmer’s market) is overflowing with Zucchini, here’s a super simple twist on a Tzatziki you can whip up in minutes!
You won’t believe how easy it is to create this guilt-free indulgence that’s perfect for Fourth of July festivities or any summer evening (or hey, even breakfast – no judgment here!)
Now this is a summer salad! People go wild for this Berry Caprese and it couldn’t be easier to make, making it the perfect addition to your Memorial Day festivities (or really any entertaining at all!). The trick to making a simple salad spectacular? Building flavor! Fresh arugula starts this recipe off with a distinctive spicy kick that’s just waiting to be balanced with sweet berries, creamy mozzarella balls and sweet tangy balsamic glaze. Simple, beautiful, and downright delicious!
How To Make Berry Caprese Salad
Step 1. In a large bowl, dress arugula and thinly sliced shallot with lime juice, salt, and extra virgin olive oil.
Step 2. Lay dressed arugula on a large, shallow serving platter.
Step 3. Top with berries, mozzarella, and herbs.
Step 4. Finish with salt, juice from the other half of the lime, and balsamic glaze.
Watch Me Make Berry Caprese Salad:
What Else Can I Use?
- Any berries can be used, including raspberries and blueberries. Even watermelon is a nice addition.
- I like this on a bed of arugula, but you can use watercress or mixed greens, or skip the greens altogether as well.
- If you can’t find small mozzarella balls, you can use a ball of mozzarella and dice it up.
- Feta or goat cheese can be used in place of mozzarella.
- Don’t skimp on the lime juice and salt, they add needed flavor to this simple salad.
This Berry Caprese Salad is special because:
You can use any berries you have on hand, or whatever is in season!
It is the perfect addition to almost any meal – brunch, lunch or a summer BBQ dinner!
It takes 10 minutes to make, tops.
It’s gluten free and vegetarian, great for when feeding a crowd!
Need more summer salads? Check out these other recipes:
If you make this Berry Caprese Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Berry Caprese Salad (Gluten-Free, vegetarian)
- 4 cups strawberries halved
- 4 cups fresh blackberries
- 8 ounces fresh mozzarella balls
- 4 cups arugula
- 1 small shallot sliced
- 1 Tbsp extra virgin olive oil
- Juice from 1 lime
- ½ teaspoon Kosher salt
- Small handful of mint leaves chopped
- Prepared Balsamic glaze to serve (optional)
- In a large bowl, dress arugula with juice from ½ of the lime, shallot, and ¼ tsp salt and 1 Tbsp extra virgin olive oil.
- Lay dressed arugula on a large, shallow serving platter.
- Top with berries, mozzarella, and scatter the fresh mint over top.
- Finish with ¼ tsp salt, juice from the other half of the lime, and balsamic glaze if using.
If there is one marinade you need for summer, it’s this one. When I am having people over for a barbecue, this is one of the recipes I turn to. It’s quick to throw together, packed with tart, salty, sweet, COMPLEX flavor and does all…
Ranch dressing… it has a reputation. It’s widely loved, and understandably. It’s creamy, savory, and really flavorful. Some people even put it on their pizza, though that’s a contentious debate I don’t have time to weigh in on here. My husband loves ranch dressing, but…
Oh, this pasta.
This is exactly the pasta I want to eat in the summer when produce is at its peak and the days are long and hot.
This Creamed Corn Pasta with Zucchini is loaded with vegetables and has a delicious sauce made of garlic, caramelized onion, lemon, and yogurt. And of course, reserved pasta water (you know me by now.)
This dish is light and flavorful with depth and sweetness from slow caramelized onions, brightness from lemon, and creaminess from the yogurt and starchy pasta water. A dusting of basil before serving and it’s basically summer on a plate. One of the best parts is that leftovers, eaten cold, make for a delicious pasta salad lunch the next day.
How To Make My Creamed Corn Pasta With Zucchini And Basil
Step 1. Heat oil in large pan and add the diced onion with a pinch of salt. Cook until caramelized.
Step 2. Add the garlic, zucchini, and corn with a large pinch of salt and cracked pepper and cook for three minutes, stirring once.
Step 3. Transfer vegetables to a large bowl and set aside. The zucchini will seem like it’s underdone, but it will continue to cook as it sits. Do not overcook or it will be mushy.
Step 4. Cook pasta one minute less than package directions, reserving 1/2 cup of pasta water.
Step 5. Strain pasta and transfer to the bowl of vegetables.
Step 6. In your pan over medium heat, stir together the lemon zest and juice, pasta water, and yogurt and bring to a simmer.
Step 7. Add the pasta and vegetables back in and toss, cooking for 30 seconds to coat.
Step 8. Enjoy.
This Creamed Corn Pasta with Zucchini And Basil is special because:
- It’s simple but DELICIOUS!
- It uses ingredients you’ll likely already have in your pantry.
- It’s great the next day as a pasta salad (if it lasts that long!)
What Else Can I Use?
- I use Banza chickpea penne in this. Feel free to use any pasta you like, including regular durum wheat pasta.
- The yogurt I used is a goat’s milk yogurt from Trader Joe’s. You can use your favorite, just make sure it has some fat to make the sauce creamy.
- Some toasted walnuts or pine nuts give this a lovely texture. Simply add with the basil before serving.
Want more pasta recipes?
If you make this Creamed Corn Pasta with Zucchini and Basil, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Creamed Corn Pasta with Zucchini + Basil (Gluten Free, Vegetarian)
- Large saute pan
- large stockpot
- 8-10 oz penne pasta I use Banza chickpea penne
- 1/3 cup extra virgin olive oil
- 4 cups zucchini, cut in a 1 inch dice
- 2 ears of corn, shucked and kernels removed
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/3 cup plain unsweetened yogurt I use goat's milk yogurt
- 1/3 cup fresh basil, chopped
- zest from one lemon
- juice from 1/2 of a lemon
- Kosher salt
- fresh cracked pepper
- Place the olive oil in a large saute pan over medium-low heat.
- When hot, add the diced onion with a pinch of salt.
- Cook for 15 minutes, stirring as needed, until caramelized.
- Add the garlic, zucchini, and corn with a large pinch of salt and cracked pepper and cook for a mere three minutes, stirring once.
- Transfer vegetables to a large bowl and set aside. The zucchini will seem like it's underdone, but it will continue to cook as it sits. Do not overcook or it will be mushy.
- Bring a large pot of generously salted water to a boil.
- Cook pasta one minute less than package directions, reserving 1/2 cup of pasta water.
- Strain pasta and transfer to the bowl of vegetables.
- In the same saute pan over medium heat, stir together the lemon zest and juice, pasta water, and yogurt and bring to a simmer.
- Add the pasta and vegetables back in and toss, cooking for 30 seconds to coat.
- Remove from heat and add chopped basil before tossing again.
Peach season is here, and to me that means peach salads, jams, cobbler, and simple, summery cakes like this one. Peaches are one of my favorite fruits. this might be in part to their elusiveness. they are in season for a mere month or two…
Know someone who doesn’t like Brussels sprouts? Let’s change their mind. These Brussels are inspired by the famed Union Square Cafe in New York City, and they are SO delicious. They are sliced thin (I use a mandolin for this) and tossed with lemon, fragrant…
do you like key lime pie?
do you like coconut cake?
If you answer yes to both of those questions, then this is the cake for you.
this cake has a dense, moist crumb with a hint of coconut and lime, and is topped with a simple, bright glaze and toasted coconut. it’s ideal for a crowd, as it will feed a lot of people, and trust me, a lot of people will want a piece of this cake.
did I mention it’s gluten and dairy free as well? I know, it’s almost too good to be true.
“what else can I use?”
if you are not gluten free, simply swap out the gf flour blend with a regular all purpose flour.
lemon would also work beautifully in this cake, as would orange. simply replace the zest and juice with another citrus fruit.
I use large flaked coconut for topping here, more for aesthetic than anything, so if you only have shredded coconut, please use that!
Coconut Lime Sheet Cake with Lime Glaze (Gluten Free, Dairy Free)
- 1 9x13 baking pan
Coconut Lime Sheet Cake:
- 1 1/3 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup coconut oil, melted
- 1 tbsp vanilla extract
- 1/2 cup lime juice
- 10 oz. full fat coconut milk, whisked to blend
- 2 1/2 cups Gluten Free all purpose flour you can substitute regular all purpose
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp Kosher salt
- 2 limes
- 2 cups confectioners sugar you can substitute a monkfruit powdered sweetener for a low sugar option
- 1/2 cup full-fat coconut milk, using the liquid under the cream
- 1 cup unsweetened flaked coconut, toasted for topping
First make the Coconut Lime Sheet Cake:
- Preheat the oven to 350 Degrees F.
- Spray a 9x13 inch pan with nonstick baking spray and line with a parchment sling if desired. This does help to take the cake out, since the batter is quite wet.
- Int he bowl of a stand mixer, or with a handheld mixer, whisk eggs and sugar for 1 minute until fluffy.
- Add vanilla, coconut oil, lime juice, and coconut milk and whisk until smooth.
- Add flour, baking powder, baking soda, and salt and whisk again until just combined.
- Pour the cake batter into the prepared pan, smoothing out air bubbles if needed.
- Bake until just cooked through, about 55-60 minutes in my oven. If you find the cake is getting dark too quickly, simply cover it with foil as it continues to bake.
- When cake is baked and cool enough to handle, lift it out of the pan to finish cooling completely on a wire rack.
Make the Lime Glaze:
- Zest 2 limes into a small bowl.
- Add confectioner's sugar and 1/4 cup coconut milk.
- Whisk to combine.
- Continue to add the rest of the coconut milk as needed until it's a spreadable consistency.
- Pour the glaze over the FULLY cooled cake and top with toasted coconut.
- Allow the cake to sit at room temperature for at least 30 minutes before serving to allow the glaze to harden.
My husband declared this “Maybe the best salad I’ve ever made.” And I make a LOT of salads. Granted, it’s basically Mexican Street Corn in a bowl, and a popular dish in Mexico called Esquites. It is easy to make, filled with rich flavors that…
As the name indicates, this coleslaw comes together VERY quickly. Not only that, it can and should be made a few hours ahead as they flavors meld with a bit of time in the fridge. It’s my kind of coleslaw, light and fresh with lots of bright flavor and crunch.
When it comes to making pies vs. making crumbles, I am firmly in the Team Crumble camp. This one is a lighter take on the baked fruit desserts we all love, gluten free, refined sugar free and dairy free excluding the butter.
I love eating pie, don’t get me wrong, but I don’t love making fruit pies. It’s a lot of work, and often I end up disappointed with the flakiness of the crust. I have such admiration for those of you who are skilled pie bakers. Please bake one for me!
This is the type of fruit dessert I turn to year round. It is so simple to make, can be asssembled ahead and baked when you want to eat it, and is endlessly adaptable. You may remember my No-Peel Apple Almond Crisp, which is a great example of this.
Here, strawberries and rhubarb are tossed in a sweet mixture with simple spices and topped with the most delicious, crispy oat topping flecked with warm ginger. The combination is incredible, and frankly, I can’t be trusted around a whole pan of this.
What else can I use?
- No coconut sugar? Use granulated sugar or a natural sugar substitute like Monkfruit if you want to avoid extra sugar.
- I use arrowroot starch in the filling but cornstarch is easily subbed in. I’ve included the numeric swap in the recipe.
- We are nearing the end of rhubarb season, but don’t let it stop you from making this well into August. Omit the rhubarb and toss in another kind of berry, like blueberries.
- If you don’t have oat flour, remember you can simply whiz oats in a blender to make oat flour. Aside from that, all purpose or almond flour can be used instead.
Strawberry Rhubarb Crisp with Ginger Crumb Topping (Gluten Free, Refined Sugar Free))
- Cast iron skillet or medium sized baking dish
- 4 stalks rhubarb, sliced 1/4 inch thick on a diagonal
- 3 1/2 cups strawberries, hulled and halved
- 1/2 cup coconut sugar can sub granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp arrowroot powder can sub 2 tsp cornstarch
- 1/4 tsp Kosher salt
- 1/2 cup oat flour
- 2/3 cup old fashioned oats
- 1/4 cup coconut sugar
- 1/2 tsp ground ginger
- 1/2 tsp Kosher salt
- 5 tbsp cold, unsalted butter, cut into 1/2 inch pieces
- Preheat the oven to 350 degrees F.
- Make the filling: In a medium bowl, gently toss rhubarb and strawberries with the rest of the filling ingredients to combine.
- Transfer to a medium sized cast iron skillet or baking dish. Set aside.
- Make the topping: In a large bowl combine all ingredients and mix with your hands until it starts to clump together. This won't take long.
- Arrange the topping evenly on the fruit filling and bake for 40-50 minutes until the fruit is soft and bubbling and the top is golden brown.
- Serve warm with coconut whipped cream as I do, or with ice cream or traditional whipped cream.
It’s finally summer, which means less meals roasting in the oven and more of these light, refreshing suppers around here. This recipe is a perfect weeknight dinner, as the shrimp get a quick 30 minute marinade and then cook on the stovetop for under 5…