Summer is here! Whether you’re throwing a backyard barbeque or a pool party, I have delicious options that you can make and serve with a nutritious twist starting with a veggie-forward appetizer option.
Veggie kabobs
Veggie kabobs are a delicious way to help meet your recommended 2 to 4 cup daily servings of veggies in the summer. Vegetables are high in filling fiber, low in calories and packed with vitamins, minerals and antioxidants. I get my produce at Sprouts Farmer’s Market because they keep seasonality top of mind and work with local farmers to offer a wide selection of fresh, local and organic produce including limited-time varieties that you can’t find anywhere else. To make these kabobs, toss together zucchini, yellow squash, bell pepper, cherry tomatoes and red onion with olive oil and your savory seasonings of choice. String onto kabob skewers and grill until charred and tender, about 10 minutes.
Pasta salad
No summer gathering is complete without a delicious pasta salad. All you need for this 3-ingredient recipe is pasta, pesto and a ratatouille vegetable mix. Instead of regular pasta, I used chickpea pasta which makes this dish higher in protein and fiber. You can find alternative pastas such as cauliflower and kale pasta at Sprouts which offers a fresh, friendly take on grocery shopping, where exploration and discovery happen naturally. With the bright and airy farmer market experience and open layout, it can be an exciting treasure hunt for healthy alternatives and good-for-you products. To make this recipe, simply cook your ratatouille vegetate mixture in a skillet on the stovetop and toss with your chickpea pasta and pesto sauce.
Buffalo wings – 2 ways
Now onto the main course. First up we have spicy buffalo wings, 2 ways. These cauliflower buffalo wings are so poppable and delicious and perfect for plant-based and meat eaters alike. In a medium bowl, whisk together garlic powder, salt, paprika, pepper, flour and almond milk to create a batter. Dip the cauliflower florets into the batter and place on a baking sheet. Bake for 40 minutes at 425 F, flipping hallway. Coat with warm buffalo sauce before serving with ranch and sliced celery. And we can’t forget the buffalo chicken wings. I get these from Sprouts where you can find a wide selection of not only farm-fresh produce but also fresh meat and seafood, bulk foods, and unique attributed products such as plant-based, gluten-free, dairy-free, and more, all at affordable prices.
Baby back ribs
Finally, if you are feeding a crowd this summer, you can’t go wrong with farm-fresh pork baby back ribs. Fire up the grill for this easy recipe. Start by making your spice rub with 2 tsp salt, 1 tsp each of black pepper and galic powder and ½ tsp each of cayenne, onion powder, cumin and smoked paprika Rub onto both sides of the ribs. Cover and refrigerate for 1 hour or overnight before grilling and serving with bbq sauce.
