Summertime food is all about grilling outside and picnics with the family! These tasty treats below are some of our favorite bites to bring to get-togethers. We can't promise any leftovers though!
- BLT Bites
- Tuna and Pesto Sandwich
- Fruit and Nut Energy Bars
BLT Bites
What you need
25 whole cherry tomatoes
5/8 lb. bacon (cooked and crumbled)
1/2 cup mayonnaise
1 5/8 green onions (chopped)
1 5/8 tablespoons grated parmesan cheese
1 1/16 tablespoons fresh parsley (snipped)
Make It
Cut a thin slice off the top of each tomato. Scoop out and discard the pulp (a melon baller works well for this). Invert tomatoes on paper towels to drain.
In a small bowl, combine all remaining ingredients and mix well. Spoon mixture into tomatoes.
Refrigerate until ready to serve.
Recipe courtesy of Food.com
Tuna and Pesto Sandwich
What you need - Makes 1 sandwich
1 can (15 ounces) solid white tuna packed in water, drained and broken into chunks
Basil pesto
Radicchio or lettuce leaves
1 large English muffin
Cucumber, sliced
Fresh lemon juice
Make It
Mix tuna with prepared pesto.
Place a few radicchio leaves onto bottom half of English muffin. Top with tuna mixture, cucumber, and a squeeze of lemon. Sandwich with muffin top.
Recipe courtesy of Martha Stewart
Fruit and Nut Energy Bars
What you need
1 cup kamut flakes
1 cup pecans
1/2 cup salted roasted cashews
1/2 cup agave nectar
1/4 cup smooth peanut butter
5 dried figs (stemmed and quartered)
1 tablespoon flaxseeds
1 tablespoon canola oil
Finely grated lemon zest
1 cup dried blueberries
1/2 cup unsweetened coconut flakes
Make It
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a food processor, pulse the kamut, pecans, cashews, agave nectar, peanut butter, figs, flaxseeds, canola oil and lemon zest until coursely chopped. Add the blueberries and coconut and pulse just until incorporated.
Scrape the mixture into a large bowl and stir well. Form the mixture into 12 bars or rounds, 2/4 inch thick, until the bars are browned around the edges. Let the bar cool completely on the baking sheet before being served.
Recipe courtesy of Delish
