Gourmet Food on a Budget — Ever Forward, Ever Flavorful
From apples to zucchini (because technically, zucchini IS a fruit).
Fig Tart with Balsamic Honey Glaze is a sophisticated way to enjoy this summer fruit. Sauté fresh figs cut-side down in butter, sugar, and balsamic vinegar. Arrange in a baked French sweet tart shell. Stuff each fig half with creamy blue cheese. Reduce the pan juices with butter, brown sugar, and cinnamon into a glaze and spoon over the top. Refrigerate and serve with sour cream.
Process cantaloupe — not to a full puree — sweeten with local honey to taste, chill thoroughly, scoop into a coupe glass, garnish with two mint leaves and one whole canned lychee. Ice cream maker optional for extra cold. Half shot of tequila optional for extra fun. Serves 4.
Cantaloupe Strawberry Salad is a light, refreshing dessert designed for the end of rich meals. Sweet fruit provides natural sugar, balsamic vinegar adds depth, and gentle spice keeps the finish clean instead of cloying.
Blueberry scones are so easy to make in a food processor. Using a *silicone scone pan that cleans easily makes it a breeze. Grab one now because they will disappear quickly.
Strawberry Mousse Fluff is easy to make but still an impressive dessert. It only has three ingredients: strawberry gelatin, frozen whipped topping, and strawberries.
When you have bananas that are too ripe for eating out of hand, give them a second chance in banana bread with a cream cheese frosting.
Lemon bars – as the warm summer breeze beckons, it’s time to uncover the refreshing secrets behind these zesty treats.
Yogurt Fruit Trifle looks good, tastes good, and it’s good for you. Make it with fresh fruits in season or frozen fruit in the winter.
Watermelon salad with feta and mint brings a sweet and salty combination with cooling mint and a little spike of spiciness to make things interesting.
In honor of Queen Elizabeth II, Cherries Jubilee with Chocolate Cherry Sauce is a dessert, made with dark cherries over vanilla ice cream.