July 10 - 14

Plant-based, 30-Minutes or Less

Prep time: 25 minutes

Serves: 4

Ingredients

• 1 small cantaloupe, 5-10 pounds
• 1 small honeydew melon, 5-10 pounds
• 1 small seedless watermelon, 5-10 pounds
• 1 pint blueberries
• 1 lemon, juice only, about 3 tablespoons
• 1/2 cup maple syrup
• 3 sprigs mint, about 20 leaves, divided

Directions

1.       Halve each melon and remove the seeds.

2.       Scoop out balls of melon using a melon baller or cookie scoop. Use different sized scoops, if desired, to achieve different-sized balls of melon. Transfer the melon balls into a large mixing bowl.

3.       Cut off the scooped part of the melon and repeat the process, scooping and cutting until all of the melons have been balled.

4.       Add the blueberries to the mixing bowl with the melon balls.

5.       Combine the lemon juice and syrup to make a dressing, then pour it over the fruit.

6.       Let the dressing soak into the salad for at least 5 minutes.

7.       Chop half the mint and toss it with the salad.

8.       Garnish the salad with the remaining mint.

Adapted From: Mint And Melon Fruit Salad Recipe (tastingtable.com)

Plant-Based, 15-Minute Prep

Prep Time: 15 minutes

Refrigerate: 1 hour

Servings: 3 cups

Ingredients

• 2 cups chopped seedless watermelon
• 1 can (8 oz.) unsweetened crushed pineapple, drained
• 1/4 cup chopped sweet onion
• 1/4 minced fresh cilantro
• 3 Tbsp orange juice
• 1/8 tsp hot pepper sauce

Directions

1.       In a large bowl, combine the first 6 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.

Adapted From: Quick Watermelon Salsa Recipe: How to Make It (tasteofhome.com)

Dairy Free, Gluten Free, Plant-Based, 15-Minutes or Less

Prep time: 10 minutes

Serves: 4

Ingredients

• 2 very ripe bananas
• 1 cup diced fresh pineapple, plus 4 wedges for garnish
• 1 cup pineapple juice
• 1/2 cup “lite” coconut milk
• 3 cups ice cubes

Directions

1.       Puree bananas, diced pineapple, pineapple juice, coconut milk and ice in a blender. Divide among 4 glasses. Garnish with pineapple wedges.

Adapted From: Nonalcoholic Banana Piña Colada (eatingwell.com)

Nut-Free, Family-Friendly, Shareable

Prep Time: 15 minutes

Bake Time: 15-20 minutes

Serves: 20

Ingredients

• 1 package yellow cake mix (regular size)
• 3/4 cup frozen nonalcoholic margarita mix, thawed
• 1/3 cup canola oil (or avocado oil)
• 3 large eggs, room temperature

Key Lime Frosting

• 3 to 4 Tbsp Key lime juice, divided
• 1 Tbsp meringue powder
• 1 tsp water
• 3 & 1/2 to 4 cups confectioners' sugar
• 1 cup vegetable shortening
• Optional: Lime zest and lime slices

Directions

1. Preheat oven to 350 F. Line 20 muffin cups with paper liners. Combine the first 4 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes.
2. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
3. For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.

Adapted From: Margarita Cupcakes Recipe: How to Make It (tasteofhome.com)

Gluten Free, Plant-Based, Nut-Free, Shareable

Prep Time: 15 minutes

Freeze time: 3 hours

Serves: 32

Ingredients

• 3 cups whole-milk plain Greek yogurt
• 1/4 cup pure maple syrup or honey
• 1 teaspoon vanilla extract
• 1 & 1/2 cups sliced strawberries
• 1/4 cup mini chocolate chips

Directions

1.       Line a large rimmed baking sheet with parchment paper.

2.       Stir yogurt, maple syrup (or honey) and vanilla in a medium bowl. Spread on the prepared baking sheet into a 10-by-15-inch rectangle. Scatter the strawberries on top and sprinkle with chocolate chips.

3.       Freeze until very firm, at least 3 hours. To serve, cut or break into 32 pieces.

Adapted From: Strawberry-Chocolate Greek Yogurt Bark (eatingwell.com)

15-Minutes or Less, Dairy-Free

Prep time: 15 minutes

Serves: 4

Ingredients

• 2 cups orange juice
• 1/4 cup lemon juice (squeezed)
• 1/2 cup club soda/ carbonated water
• 1/4 cup water
• 2 Tbsp sugar
• 2-3 orange slices
• 2-3 mint leaves
• 2-3 ice cubes 

Directions

1.       Stir orange juice, lemon juice, water, & sugar in a vessel till the sugar dissolves

2.       Garnish with orange slices, mint leaves and ice cubes

3.       Top with club soda/ carbonated water

Adapted From: Refreshing Orange Mint Mocktail - Pepper Delight

Budget Friendly, Mediterranean

Prep Time: 20 minutes

Serves: 4

Ingredients

• 1/2 cucumber 
• 1 cup grape tomatoes 
• 1/4 red onion 
• 8 Kalamata olives 
• 1 Tbsp chopped parsley 
• 2 oz. feta, crumbled 
• 4 whole wheat pitas 
• 1 cup hummus 
• 2 tsp olive oil 
• 1 pinch salt 
• 1 pinch pepper

Directions

1.       Dice the cucumber into small 1/4-inch pieces. Slice the grape tomatoes in half. Dice the red onion. Roughly chop the parsley and crumble the feta.

2.       To assemble the pitas, spread 1/4 cup hummus over the surface of each pita. Top with cucumber, tomato, red onion, and a pinch of salt and pepper. Finish with a little crumbled feta, chopped parsley, and a light drizzle of olive oil. Fold and enjoy.

Adapted From: Loaded Hummus Pitas - Budget Bytes

Classic Dessert

Prep time: 10 minutes

Refrigerate: 1 hour

Serves: 6

Ingredients

• 1 & 1/2 cups Cool Whip
• 1/2 cup low-fat sour cream
• 3 cups mini marshmallows
• 1 (15 oz.) can mandarin oranges, drained
• 1 cup chopped fresh pineapple
• 1 cup shredded coconut
• 3/4 cup halved maraschino cherries (stems removed), drained
• 3/4 cup toasted pecans

Directions

1.       In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently. 

2.       Cover and refrigerate for at least 1 hour and up to overnight. 

Adapted From: Best Ambrosia Salad Recipe - How to Make Classic Ambrosia Salad (delish.com)