This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.
Crisp green stalks of fresh asparagus are a staple of the Spring and Summer grilling season. This Grilled Caesar Asparagus is a perfect side dish to any grilled entree, or a light healthy meal all on it’s own.
On top of being the best, easiest grilled asparagus ever- this healthy version is taken to new heights when served drizzled with creamy Caesar dressing and sprinkled with shredded Parmesan cheese.
While a few simple alterations and ingredient swaps could have this Spinach White Cheddar and Apple Salad showing up in it’s Fall Sunday best, this version still says Spring to me– so that’s what I’m rolling with. Crisp, sliced apples, walnuts, berries, and shredded sharp white cheddar on a bed of fresh baby spinach. A homemade honey vinaigrette is drizzled over top and it’s all lovingly tossed together at the supper table into a complete meal in your salad bowl.
Need a simple appetizer, that still looks & tastes stunning? These festive pomegranate feta and chive pinwheels are a delicious addition to any holiday spread, pretty much any time of the day. As an appetizer, snack, or light lunch- they’re perfect for breakfast or as part of dinner.
Between the salty feta, tangy olives, juicy, sun dried tomatoes, marinated artichoke, and the traditionally Greek seasoning palette- this Greek Quiche is a Mediterranean flavor fest in every bite. Hearty & wholesome, it’s perfect for a crowd making it ideal for both brunch and dinner.
Give your traditional salad a make over with this Tex Mex Southwestern pepper jack salad. Even without meat it’s hearty and full of good for you ingredients, enough to make it a filling meal on it’s own- especially when topped with homemade creamy avocado salsa dressing.
Mediterranean Tortellini Pasta Salad makes a filling vegetarian meal, or a flavor-packed Summer side dish. With bright, fresh veggies, cheese filled tortellini pasta, and salty feta cheese tossed in a Greek-style red wine vinaigrette this is bound to be the headliner of any menu.
I’ve been seeing pictures of stuffed squash blossoms in the foodie world for a few years now, and I’ve been intrigued. I love squash, but really had no idea what in the world they might taste like. It got me thinking though. Then a year or two ago, my Pinterest feed got flooded with tons of pictures and recipe ideas for stuffing zucchini. Now the wheels were really turning. So this summer when my mother-in-law planted a ton of squash, I kept my fingers crossed that I could begpersuade her to let me have A LOT of the crop. And she did!
And then this happened.
Beautiful, fresh yellow squash stuffed with creamy pimento cheese and topped with crispy panko bread crumbs and parsley.
It’s one of the best ways to enjoy squash, well in our opinion at least. This dish works well as a side or even as a vegetarian main meal. Not a fan of yellow squash? Try using zucchini instead.
While this dish is a no-brainer for us in the summer with the influx of dirt cheap, and/or free, squash, it’s also become a holiday staple. It’s rich, it’s indulgent, and the combination is perfectly Southern.
If you were on the fence about what to make, or scrambling to find a last minute recipe for your familys’ Thanksgiving meal, this one’s sure to be a hit.
4 medium squash or zucchini pimento cheese, your favorite brand or homemade ⅓ cup panko crumbs 1 tbsp butter, melted 1 tbsp parsley flakes
1. Cut squash in half horizontally. Place squash in a steamer basket over boiling water. Cover and steam about 6 to 8 minutes, just until tender. Let cool and then use a spoon to scoop out the seeds and pulp. 2. Place squash, cut side up on a baking sheet. 3. Salt and pepper the squash. 4. Fill each squash cavity with pimento cheese. 5. In a small bowl, stir together the bread crumbs, butter, and parsley. 6. Sprinkle the crumb mixture on top of the ‘stuffed’ squash. 7. Bake for 12-15 minutes at 350 degrees, or until cheese is warm and melted. 8. Broil for 1 to 2 minutes to lightly brown the panko crumbs.