Spiced Roasted Okra with Mini Peppers

For this simple yet delicious spiced roasted okra with mini peppers recipe, fresh okra and sweet mini peppers are perfectly roasted with a blend of aromatic spices, creating a flavorful and easy-to-make summer side dish. It pairs wonderfully with a variety of main course options, making it a versatile addition to your meal repertoire.

Ingredients

• 12 ounces fresh okra pods

• 8 ounces mini sweet peppers, halved

• 1 tablespoon olive oil

• 1 teaspoon garam masala

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon ground black pepper

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Line a rimmed baking sheet with foil.

3. Arrange okra and sweet peppers in an even layer on the prepared baking sheet. Drizzle with oil; toss to coat. 

4. Roast in the preheated oven until browned, about 20 minutes.

5. Stir together garam masala, coriander, cumin, turmeric, garlic powder, salt, cayenne pepper, and black pepper.

6. Sprinkle over veggies; toss to coat.

TexMex Pasta Salad

Try this southwestern twist on a summer favorite at you next cookout.

Ingredients

• ½ (16 ounce) package rotini pasta

• ⅓ cup vegetable oil

• ¼ cup fresh lime juice

• 2 tablespoons chili powder, or to taste

• 2 teaspoons ground cumin

• ½ teaspoon salt

• 2 cloves garlic, crushed

• 1 ½ cups whole kernel corn

• 1 (15 ounce) can black beans, drained and rinsed

• ½ cup diced green bell pepper

• ½ cup diced red bell pepper

• ½ cup fresh cilantro leaves

• 1 cup chopped roma (plum) tomatoes

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

• Step 2

  In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

• Step 3

  Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Cinnamon-Raisin French Toast Muffins

Are you craving the comforting taste of a warm, cozy breakfast? Look no further! We have just the treat to satisfy your morning cravings – our mouthwatering Cinnamon Raisin French Toast Muffins.

Ingredients

• 1 tablespoon unsalted butter, or as needed for greasing muffin cups

• 2/3 cup half and half

• 2 large eggs

• 2 teaspoons white sugar

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

• 3 cups tightly-packed cubed cinnamon raisin bread

• 2 tablespoons all-purpose flour

• 2 tablespoons light brown sugar

• 1/8 teaspoon ground cinnamon

• 2 tablespoons unsalted butter

• 1/8 teaspoon salt

• 1/2 cup maple syrup, or to taste (optional)

Directions

1. Preheat the oven to 350 degrees (180 degrees C). Butter a standard-size 6-muffin tin.

2. In a large mixing bowl, whisk together half and half, eggs, sugar, vanilla, and salt until well blended. Add bread cubes to liquid mixture; stir to coat all bread pieces. Divide batter evenly into the prepared muffin tin.

3. To prepare streusel, toss flour, brown sugar, and cinnamon together in a bowl. Cut cold butter into small pieces, then toss with flour mixture. Using a fork or pastry knife, cut the butter into the dry ingredients, until the mixture looks like a combination of coarse sand and small pebbles. Distribute streusel evenly over the 6 muffins. 

4. Bake muffins in the center of the preheated oven until golden brown, 35 to 40 minutes. Cool muffins on a rack for 5 minutes. Drizzle with maple syrup, and serve warm.

Zucchini Patties

These cheesy zucchini patties are easy to make and an excellent way to use up that abundance of zucchini from the garden.

Ingredients

• 2 cups grated zucchini

• 2 eggs, beaten

• ½ cup all-purpose flour

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• ¼ cup chopped onion

• salt to taste

• 2 tablespoons vegetable oil

Directions

1. Place zucchini, eggs, flour, Parmesan cheese, mozzarella cheese, onion, and salt in a medium bowl; stir until well combined.

2. Heat oil in a skillet over medium-high heat.

3. Scoop tablespoonfuls of zucchini mixture into hot oil and fry, working in batches, until golden brown, about 2 minutes per side.

Air Fryer Grilled Peaches

Grilling peaches in an air fryer is a delightful way to elevate the taste of this summer fruit. The air fryer brings out the natural sweetness of the peaches while adding a touch of caramelization to their tender flesh.

Ingredients

• ¼ cup quick-cooking oats

• 2 tablespoons melted butter

• 2 teaspoons brown sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 3 medium peaches, halved and pitted

Directions

1. Preheat the air fryer to 350 degrees F (175 degrees C).

2. Combine oats, butter, brown sugar, cinnamon, and vanilla in a small bowl. Set aside.

3. Spoon out some of the flesh of the peaches. Place peaches skin side up into the air fryer basket. Air fry for 5 minutes. Turn peaches over and spoon 1/2 tablespoon of the oat mixture into each cavity. Air fry until oats are golden brown and crispy, 2 to 3 minutes more.

Perfect Summer Fruit Salad

This fruit salad is perfect for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the citrusy sauce really makes it.

Ingredients

Sauce:

• ⅔ cup fresh orange juice

• ⅓ cup fresh lemon juice

• ⅓ cup packed brown sugar

• ½ teaspoon grated orange zest

• ½ teaspoon grated lemon zest

• 1 teaspoon vanilla extract

Salad:

• 2 cups cubed fresh pineapple

• 2 cups strawberries, hulled and sliced

• 3 kiwi fruit, peeled and sliced

• 3 bananas, sliced

• 2 oranges, peeled and sectioned

• 1 cup seedless grapes

• 2 cups blueberries

Directions

1. For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.

2. For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.