Spring + Summer Recipes

As the days lengthen and we yearn to be outdoors more, we crave meals that won’t weigh us down. Here are a few yummy recipes you may enjoy for breakfast, lunch… or anytime!

Yogurt Parfait with Homemade Granola and Fresh Fruit

A great morning or afternoon pick-me-up, these parfaits hold a little protein, antioxidants, and probiotics (if you use dairy) to keep you going.

Layer granola, yogurt, and more granola, then top with fresh berries (we love strawberries and blueberries) or other fruit such as bananas and peaches. Top it off with a drizzle of the best local honey you can find. You may use whatever type of yogurt works best with your diet – Greek, full-fat, low-fat, or dairy-free. Using this simple recipe for homemade granola keeps you away from preservatives and you can make it in the time it takes to drive to the grocery store and back to buy the boxed kind. You can store the granola in a sealed bag or container for two weeks.

Homemade Granola – makes around 3 Cups

Ingredients:

• 2 cups oats (can use gluten free oats)

• ½  cup slivered almonds

• ½ cup chopped pecans

• ½  tsp sea salt

• 1 tsp cinnamon

•2 Tbsp chia seeds

•2 Tbsp flax seeds

• 3 Tbsp pure maple syrup

•1/4 cup melted coconut oil

• 1 tsp pure vanilla extract

• 3 Tbsp unsweetened shredded coconut

• ½ cup dried fruit (cranberries, dates, cherries, apricots)

Instructions: 

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the dry ingredients (oats, nuts, sea salt, and cinnamon).
3. In a separate bowl, whisk together the wet ingredients (maple syrup, melted coconut oil, and vanilla).
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Using a rubber spatula, scoop out the mixture and spread in a single layer onto a parchment paper lined baking sheet.
6. Bake in the oven for 8 minutes, then stir and bake for an additional 8 minutes.
7. Stir again then sprinkle the shredded coconut onto the cooking granola, and bake for an additional 4-5 minutes until the coconut toasts (turns a light brown color).
8. Remove the baking sheet from the oven and place on a rack to cool.
9. Once cool, stir in your favorite chopped up dried fruit – I love dried cranberries and apricots.

This is such a versatile recipe – use your favorite nuts, seeds, and fruits and mix them up for variety.  The granola is also a great base to make your own granola bars. You will never buy store bought again.

Avocado Toast Plus!

It took some trial and error to create an avocado toast recipe my husband would enjoy. If you yearn for avocado toast with a bit of zing, this recipe is for you. If you do not have fresh basil, you can substitute thick slices of vine ripened tomatoes. 

Ingredients (serves 2):

• 2 slices hearty bread like sourdough (can use GF bread), lightly toasted
• 4 eggs cooked sunny-side up
• 1 ripe avocado, mashed
• 2 Tbsp Pecorino Romano cheese
• 6 fresh basil leaves
• About 1/8 of a small onion, thinly sliced
• 1 tsp Aleppo pepper (or crushed red pepper. Aleppo is a milder version you will love)
• 1 tsp “Everything Bagel” sprinkles (you can find in the supermarket)

Instructions: 

1. Spread half of the mashed avocado onto each of the toast slices.
2. Thinly slice the onion and let sit in water for a few minutes, then pat dry and layer slices over the avocado.
3. Slice fresh basil leaves with a knife or scissors and layer over the onions.
4. For the sunny side eggs, cook two eggs at a time in a small frying pan over medium heat. Cover with a  lid to speed cooking. When the egg yolks are almost set, sprinkle on 1 tablespoon Pecorino Romano cheese. Repeat for the second two eggs.
5. Slide the eggs out of the pan onto your avocado toast.
6. Sprinkle each egg with ½ teaspoon Aleppo pepper and ½ teaspoon “Everything Bagel” sprinkles.

Garnish with fresh orange slices on the side and enjoy! I find using a steak knife makes for easier cutting.

Mediterranean Breakfast Salad

Enjoy this dish any time of day.

Ingredients (serves 2)

• 1 Tbsp whole coriander seeds
• 1 tsp cumin seeds
• 2/3 cup plain Greek-style yogurt
• 2 English cucumbers, or use cucumbers from your garden with the seeds scooped out. You may leave or remove the cucumber skin.
• 1 avocado
• 4 “jammy” or hard-boiled eggs
• Good quality extra-virgin olive oil
• Flaky sea salt
• 1 handful fresh cilantro leaves
• Lemon wedges
• Pita bread rounds (2 per person)

Instructions: 

1. Heat a small skillet over medium heat and add the coriander and cumin seeds. Swirl seeds around the pan until fragrant, about 4 minutes.
2. Place the toasted seeds into a mortar and pestle (or place on a cutting board and whack with something heavy) and crush the seeds a bit.
3. Put 1/3 cup yogurt on each of two plates and spread with a spoon to cover the plate.
4. Slice the cucumbers into ¼” rounds, then cut each round in half and fan the slices along one side of each of the plates.
5. Cut the avocado in half. Remove the seed by whacking a knife into the seed and twisting – the seed should pop out, stuck to the knife. Use a large tablespoon to scoop out the flesh of the avocado whole. Alternatively you can peel the avocado to remove the flesh from the skin. Cut each avocado half into ¼ slices and mirror the cucumber slices on the other side of the plate. Repeat for the second plate.
6. Peel and halve your cooked eggs and place in the center of each plate.
7. Drizzle with a generous amount of good quality olive oil, sprinkle with flaky sea salt and a handful of cilantro leaves.
8. Serve with lemon wedges (to squeeze over the entire dish) and pita bread cut into quarters.

We like to scoop a little bit of everything into an open slice of pita bread and eat it like a mini sandwich!

Sharon is an innkeeper at The Platinum Pebble Boutique Inn, an adults-only luxury hotel on Cape Cod in Massachusetts. Her recipes use ingredients from her vegetable and herb gardens, eggs from her chickens, and honey from her bees.  She loves finding and creating new recipes to delight her guests, many of whom have specific dietary concerns.