INGREDIENTS:

15 or 20 Organic Artichoke Hearts
2/3 cup Organic Spinach
1 teaspoon Organic Lemon Pepper
1/4 Organic Sea Salt

18 thin slices Brie Cheese
Organic Olive Oil

DIRECTIONS:
1. Start your grill.

2.Prepare artichoke hearts by either steaming or boiling them which ever you prefer.

3. At the same time chop and cook your spinach

4.Combine spinach, lemon pepper and salt in a small bowl. Top each artichoke heart with the spinach mixture and brie.
5. If you have a stone or wood slab to grill on that is great if not you can wrap the hearts in aluminum. Grill until cheese melts, 1 to 2 minutes.

Now that it is summer and our BBQs are out it is time to find fun new creative things to make! I found this recipe after searching for fruit skewers Barbecue Grapes. This recipe is simple and quick for a snack, for cheese pairings or even for an appetizer at your next BBQ!

Ingredients:

* 1/2 pound organic grapes, separated into small clusters
* 3/4 teaspoon Zoe Organic Extra Virgin Olive Oil
* 1/8 teaspoon Pacific Salt Organic Fine Sea Salt, 16-Ounce Bottles (Pack of 6)
* Simply Organic Black Pepper
* 1/4 cup low-fat organic yogurt (any flavor you prefer)
* If You Care 100% Recycled Aluminum Foil

Directions:

Make sure the barbecue has been burning for a while. The grapes cook quick so too much heat will burn them fast. Arrange grape clusters in a single layer on aluminum foil or if you have a wood block or pizza stone . Drizzle with olive oil and sprinkle with salt and pepper. Turn periodically to make sure all sides get browned. Cook until the skins are slightly crisp but the grapes are still soft and juicy inside, about 10-15 minutes. Serve warm or at room temperature, with yogurt for dipping. You could also dip in honey or as a topping for frozen yogurt. The grapes would also go nice cooked with or as a garnish for a grilled fish dinner.

Ingredients:
1 box whole wheat pasta (your favorite shape)
1 small can organic sliced ripe black olives
1/4 cup organic green pepper sliced
1/4 cup organic red bell pepper sliced
1/4 cup organic red onion, diced chopped
1/4 cup organic carrot chopped
1 oz. turkey pepperoni (optional)
1/4 cup organic uncooked broccoli chopped
1/4 cup organic uncooked cauliflower
1 tsp organic black pepper
1 tsp organic hot red pepper
1 tsp organic oregano
1 tsp organic parsley
1 tsp organic garlic powder
1 tsp organic basil
Organic White Balsamic Vinegar
Grated Parmesan Cheese
Organic Extra Virgin Olive Oil

Directions:
Begin by boiling the pasta according to the boxes instructions. While the pasta cooks start chopping your peppers, onions, broccoli, cauliflower, olives & turkey pepperoni. After chopping all vegetables and pepperoni place in a large bowl. By this time the pasta should be ready to drain. Make sure the pasta is drained completely, then add the pasta to the bowl and mix. You can add some olive oil at this time to make everything mix smoothly. Also add a small amount of the vinegar as well so the taste has time to set in.
Now begin to add the basil, parsley, garlic powder, oregano, hot red pepper & black pepper. Mix thoroughly and add a little more olive oil and more vinegar. You don’t want to add too much vinegar because it can make the salad soggy while you let it sit and cool. You can always add more vinegar later to give it more taste. Place in refrigerator and let cool for 30 minutes minimum. When you are ready to serve you can add more vinegar if you need to add more for taste. Then mix in the parmesan cheese and sprinkle some on the top before serving.

Ingredients

* 1 package organic cherry tomatoes
* 1 tablespoon olive oil
* 3 cloves minced organic garlic
* 1/2 chopped organic onion
* 2 tablespoons white balsamic vinegar
* 1 table spoon organic sweet basil
* 1/4 teaspoon organic sea salt
* 1/4 tablespoon organic fresh ground black pepper
* 1 tablespoon organic dried parsley

Directions

Cut the cherry tomatoes in half or thirds if they are big enough. Make sure the tomatoes are not too ripe, that can get messy. In a large bowl, combine the tomatoes, garlic, onion, parsley, olive oil, basil, salt, and pepper. Allow the mixture to sit for 10 minutes in the refrigerator. Then add the vinegar. Not too much to start because you want the mixture to not be very watery. Add the remaining vinegar to the mixture about 15 minutes before you are ready to serve. You can also chop up fresh mozzarella to add to the salad when you are ready to serve. This salad can also double as bruschetta.

Ingredients

* 1 pound organic red potatoes, large diced
* 1 1/2 tablespoons organic apple cider vinegar
* 1/4 cup organic mayonnaise or canola mayonnaise
* 1 tablespoon yellow deli mustard
* 1 tablespoon organic dried chives
* 1 tablespoon organic dried dill
* 1 tablespoon organic garlic powder
* 1/2 cup chopped organic red onion
* 1 teaspoon organic dried parsley
* 1/2 cup chopped organic celery
* 1 teaspoon organic sea salt
* 1/2 teaspoon freshly ground black pepper

Directions

Cut potatoes in large pieces then place potatoes into a large heavy-bottomed pot. Cover with cold water and place over high heat with a pinch of sea salt and organic olive oil in the water. Cover the pot and bring to a boil. Once water is boiling put potatoes in pot without cover on, still on high heat. Let potatoes boil while you chop the onions and celery.
Put the celery, onions and spices in a bowl that has a lid. Check potatoes periodically to make sure they don’t over cook. Once they are soft remove from pot and drain. Mix potatoes with onions, celery and spices. Next mix in the vinegar. Then add the mayonnaise and mustard do not mix but put the lid on the bowl and shake until everything completely mixed. Put the finished salad in the refrigerator for at least an hour to make sure it cools.

Ingredients

* 1 bag your favorite shaped organic pasta
* 2 cans dolphin safe chunk light tuna in water
* 1 1/2 tsp organic black pepper
* 2 teaspoons of organic lemon juice
* 1 1/2 tsp organic garlic power
* 1 1/2 tsp organic parsley
* 1 1/2 tsp organic sweet basil
* 1 1/2 tsp organic dill
* 1/2 a small organic red onion
* 2 table spoons canola mayonnaise
* 1 table spoon organic yellow deli mustard
* 1 small bunch organic uncooked broccoli
* 1 small bunch organic uncooked cauliflower
* 1/2 cup cooked organic sweet peas
* 1 small organic uncooked carrot

Directions

1. Cook pasta following instructions on packet or box. Then drain and set aside to cool.
2. While pasta is cooking mix the broccoli, cauliflower, carrots and peas with the spices and lemon juice.
3. Open tuna cans & drain. Then add tuna, mayo, mustard and mix with vegetables and spices.
4. After the mixture is finished the pasta should be cooled by now and ready to add to the vegetables and tuna. I usually put my pasta or vegetable salads in tupperwear or something with a top so I can shake the mixture ALOT!
5. Once you are done shaking put the salad in the fridge for about 30 minutes to cool and set.
6. After the 30 minutes take out of the fridge and serve!

Ingredients:

1 pkg Olive Nation pasta (any shape you prefer)
1/4 cup canola mayonnaise or Nayonaise
1 small bunch of raw organic broccoli
1 small bunch of raw organic cauliflower
1 stalk of organic celery
8 pcs of raw organic carrots
1 tsp organic yellow deli mustard
1 tsp Frontier organic veggie pepper
1 tsp Frontier organic garlic powder
1 tsp Frontier organic parsley
1 small organic onion, finely chopped
1 package of Frontier Organic Creamy Dill Dip

Directions:

Cook pasta according to the instructions.
While pasta is cooking start to chop all the vegetables to the size you prefer. I prefer to chop them as small as I can. Once all the vegetables are chopped mix in the cooked pasta. After making sure all veggies and pasta are well mixed put 1/4 of the package of the Frontier Creamy Dill Dip , garlic powder, veggie pepper, & parsley and mix again thoroughly. After all ingredients are mixed then put mustard and mayo on the pasta and mix again. Taste test to make sure you don’t need to add more spices mayo or mustard. After all additions are finished I usually put the salad in a tupperware bowl with a lid and shake up the salad until I think its perfect. Then I put the salad in the fridge to cool. After about 30 minutes you can remove and serve.
Some other ideas to change up your macaroni salad are maybe adding hard boiled eggs, peppers, olives, cheese, peas, pickles, hot cherry peppers, or jalapenos. Maybe experiment with different pastas like ravioli or tortellini and add grilled chicken, tuna, turkey pepperoni, sliced turkey, tofu or maybe salmon. You have a never ending variety of items to change up your summer salads. Tell me what your favorite ingredients are!

INGREDIENTS

1 can ready made pizza whole wheat dough (or homemade organic whole wheat dough)
1. Wilton 9 Inch Heart Pan
1 jar (8 oz) organic pizza sauce or homemade sauce
Turkey/veggie pepperoni or any topping of your choice
1 cup shredded fresh mozzarella cheese
1/2 teaspoon organic basil
1/2 teaspoon organic oregano
1/2 teaspoon organic parsley
1/2 teaspoon organic red pepper flakes
1 teaspoon olive oil

DIRECTIONS

1. Preheat oven to 425°F. Lightly grease heart shaped baking pan or pans with olive oil. If using thin crust: Heat oven to 400 F. Spray or grease 15×10-inch or larger dark or nonstick cookie sheet.
2. Unroll dough on work surface. Place dough in heart shaped pan and smooth into heart shape. Make sure to keep the edges thicker for the crust.
3. Put pizza sauce evenly onto the heart, spreading to within 1/2 inch of edges. Sprinkle oregano, parsley, red pepper flakes and basil on top of sauce. Then top pizza with turkey pepperoni or desired toppings and cheese.
4. Bake crust between 10 to 15 minutes or until crust edges are golden brown and cheese is melted.
5. Take out of oven let cool for a few minutes then serve! Your family will love it!!

Wholesome Productions

INGREDIENTS
Organic Watermelon slices
Organic Orange slices
Bamboo kitchen skewers

INSTRUCTIONS
Use a heart-shaped cookie cutter on watermelon slices. Poke a bamboo kitchen skewer through each heart, then complete the arrow with an orange slice tip and tail.

Yields 8 servings

Ingredients
* 1 (12 ounce) package jumbo organic pasta shells
* 1 (16 ounce) tub fresh ricotta cheese
* 1 large ball fresh mozzarella cheese, or fresh mozzarella balls
* 8 ounces grated Parmesan cheese
* 1 tablespoon dried organic parsley
* 1 table spoon dried organic oregano
* 1 teaspoon dried organic basil organic basil
* 1 teaspoon ground organic black pepper
* 1 (28 ounce) jar organic pasta sauce
* 8 ounces sliced fresh mushrooms
* 2 cups organic frozen or fresh spanich
* 1/2 cup organic white onion
* 4 cloves diced organic garlic
* 1 organic tomato

Directions

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl ricotta, half the mozzarella, half the Parmesan, parsley, salt, basil, oregano, garlic, mushrooms, spinach and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a baking dish.
4. Mix reserved mozzarella and Parmesan into pasta sauce. Pour over stuffed shells.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
6. Let cool and serve