#tastesofsummer

Indulge in the flavors of summer with this delightful Squash Blossom and Herb Pesto Pizza. The combination of fresh squash blossoms, aromatic herb pesto, and creamy cheeses creates a mouthwatering experience that's perfect for any pizza lover.

Ingredients: 1 pizza dough. 1/2 cup herb pesto. 1 cup mozzarella cheese, shredded. 1/2 cup ricotta cheese. 10-12 fresh squash blossoms, cleaned and stems removed. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Set your oven to 475F 245C and put a baking sheet or pizza stone inside to heat up. On a floured surface, roll out the pizza dough into the shape you want. Put the herb pesto on the pizza dough and spread it out evenly. Leave a little space around the edges for the crust. Spread the mozzarella cheese out evenly on top of the pesto-covered dough. Put ricotta cheese on top of the mozzarella by spoonfuls. Spread the cleaned squash blossoms out on the pizza in a way that looks good. Add grated Parmesan cheese on top, and then add salt and pepper to taste. Carefully move the pizza to an oven baking sheet or pizza stone that has already been heated. Put it in the oven for 10 to 12 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take the pizza out of the oven and let it cool down a bit before adding the fresh basil leaves on top. Your Squash Blossom and Herb Pesto Pizza is ready to eat! Just cut it up and serve it!

Prep Time: 20 minutes

Cook Time: 12 minutes

Enjoy the refreshing taste of summer with these Sublime Strawberry Popsicles. Bursting with fresh strawberry flavor and creamy coconut undertones, these popsicles are a delightful treat for both kids and adults.

Ingredients: 3 cups fresh strawberries, hulled and chopped. 1/4 cup honey or maple syrup. 1 tablespoon lemon juice. 1/2 cup coconut milk. 1/4 teaspoon vanilla extract.

Instructions: Put strawberries, honey or maple syrup, and lemon juice in a blender. Mix until it's smooth. Fill up each popsicle mold about two thirds of the way to the top with the mixture. Mix vanilla extract and coconut milk in a small bowl with a whisk. Pour the coconut milk mixture slowly over the strawberry mixture in the popsicle molds until they are full. Put popsicle sticks into the molds and freeze them for at least four hours, or until they are solid. To get the popsicles out of the molds, run a little warm water around the outside of the molds and quickly pull the popsicles out.

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the cool, fruity flavor of pomegranate in this smooth and delicious gelato. It's great on hot summer days or whenever you want a fruity frozen treat.

Ingredients: 4 cups pomegranate juice. 1 cup granulated sugar. 2 cups whole milk. 1 cup heavy cream.

Instructions: In a saucepan, combine pomegranate juice and granulated sugar. Heat over medium heat, stirring until sugar is dissolved. Let it cool. Once cooled, stir in whole milk and heavy cream. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a gelato consistency. Transfer the gelato to a container and freeze for at least 4 hours before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

A refreshing and unique twist on the classic Panzanella salad, this Tomato, Melon, and Cornbread Panzanella is perfect for summertime gatherings. It combines the sweetness of ripe melon with the tangy goodness of tomatoes, all mixed with crispy cornbread cubes and a flavorful dressing.

Ingredients: 2 cups of cubed cornbread. 2 cups of diced ripe tomatoes. 2 cups of diced ripe melon such as cantaloupe or honeydew. 1/2 cup of red onion, thinly sliced. 1/4 cup of fresh basil leaves, torn. 1/4 cup of fresh mint leaves, torn. 1/4 cup of extra-virgin olive oil. 2 tablespoons of red wine vinegar. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Spread the cubed cornbread on a baking sheet and toast in the oven for about 10 minutes or until it becomes crispy and golden brown. Remove and let it cool. In a large mixing bowl, combine the diced tomatoes, diced melon, sliced red onion, torn basil leaves, and torn mint leaves. In a small bowl, whisk together the extra-virgin olive oil and red wine vinegar to create the dressing. Season with salt and pepper to taste. Add the toasted cornbread cubes to the mixing bowl with the other ingredients. Drizzle the dressing over the salad and gently toss everything together to coat the ingredients evenly. Allow the salad to sit for about 10 minutes to let the flavors meld before serving. Serve your Tomato, Melon, and Cornbread Panzanella Salad and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes