Happy First Day of Summer! 2 weeks ago, we shot our 6th episode of River City Live. We were really excited to share some yummy summer recipes that you can make with your kids this summer. We shared our sweet potato sliders, watermelon and mozzarella skewers in honey lime vinaigrette, kale chips and watermelon cake. The best part of these recipes is that they are all packed with vitamins, fiber and protein and will keep everyone hydrated in the heat! As always, use fresh, local/organic ingredients. Check out the link to the video of the episode and the recipes below!! Stay cool!
Sweet Potato Sliders
2 Large Sweet potatoes
1 lb Ground Turkey
2oz Baby arugula
2T Coconut Oil
1/2T of Dijon Mustard
Garlic Aioli (optional)
Oven to 400 degrees. Scrub sweet potatoes under running water. Pat dry. Slice into ¾ inch thick slices and lay on Parchment lined baking sheet. Coat with coconut oil and sprinkle with sea salt. Bake for 20-25 minutes until soft, but not mushy. Remove from oven and allow to cool. Add ground turkey to a bowl and season with salt, garlic powder, Dijon mustard and black pepper, according to taste. Form into small slider patties. You can broil, bake, grill or pan sear – according to preference until internal temperature reaches 165degrees. When done, assemble sliders with bottom “bun” arugula, avocado, aioli and top off with another bun. Enjoy!
2 cups of fresh Raspberries
3T of Coconut Water (may not use all)
Rinse and freeze 2 cups of raspberries. Once frozen, blend, adding few drops of coconut water to smooth as needed. Serve immediately
1 bunch of Organic Kale
3/4T Olive Oil
Preheat oven to 300F. Line a baking sheet with parchment paper. Remove leaves from the stems of the kale and roughly tear it up into large pieces. Wash and spin the leaves until thoroughly dry. (Ensure they are dry using a salad spinner to avoid steaming). Massage in the oil until all the nooks and crannies are coated in oil. Sprinkle on the sea salt and toss to combine. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale. Bake for 10 minutes, rotate the pan, and bake for 12-15 minutes more until the kale begins to firm up. Cool the kale on the sheet for 3 minutes before eating. Repeat this process for the other half of the bunch.
Watermelon Mozzarella Skewers
3 c cold watermelon balls or cubes
1 c fresh mozzarella balls or cubes
2 Tbsp honey
2 1/2 Tbsp freshly squeezed lemon juice
2 Tbsp freshly chopped mint leaves
pinch of salt
Place watermelon and mozzarella in a serving bowl. In a separate bowl, whisk together honey, freshly squeezed lemon juice, chopped mint, salt, and crushed red pepper.
Pour dressing over the melon and mozzarella then toss to combine. Skewer and Serve! (Can also serve as a salad)
½ large watermelon
16 oz Greek Yogurt(cold)
1 pint Heavy Whipping Cream
1/2T Powdered Sugar
1 t Vanilla
Fresh berries and/or nuts for garnish
Cut watermelon in half, widthwise. Reserve remaining half for snacking. Slice off 2 inches from top of watermelon. With middle half down, remove rind using a sharp knife to slice it off vertically. Melon should resemble a cake-like shape. Whip cream in standing mixer until soft peaks form. Add powdered sugar and vanilla and continue to whip until stiff peaks form. Fold into very cold Greek yogurt and use the mixture to frost the “cake”. Top with assorted fresh fruit of your choice. Serve immediately.