Firework Cocktails

photo(181)Enjoy this colorful concoction at your holiday barbecue and all summer long!

Makes 8 servings:
2 bottles of champagne/brut/prosecco
1 cup fresh grapefruit juice
1 cup fresh orange juice
2 cups fruit (cubed melon, berries, apples, peaches, etc.)
1/2 cup sliced cucumber

Pour over ice and enjoy!

One Healthy Breakdown: Light enough for an afternoon refresher, tasty and healthy enough for two!

Colorful Veggie Frittata

photo(91)This veggie frittata was a huge hit here among my Labor Day house guests! Made with eggs, egg whites, lots of veggies, and a touch of cheese, it’s tasty, savory, and satisfying. Best of all, it only takes about 30 minutes! (Feel free to sub your favorite veggies.)

Preheat oven to 375 degrees.

Ingredients:

  • 4 eggs plus 2 egg whites
  • 1 handful arugula
  • 5 whole white mushrooms
  • 1 bunch baby broccoli (cut in small pieces, discard stems)
  • 1 tomato
  • 1 zucchini
  • A few tablespoons chopped scallions
  • spices to taste (basil, rosemary, salt, and pepper)
  • 2 tablespoons chevre cheese (optional, sub for favorite cheese or leave out)
  • Pan spray

In a pan, cook broccoli and mushrooms with half of scallions. Turn off heat and add arugula to flash sautee. Beat eggs in a separate bowl. Add spices and remaining scallions. Mix in veggies and cheese. Pour mixture in a greased oven-safe dish and cook for 20-30 minutes (test with a fork to ensure eggs are cooked through.) Let cool and serve!

One Healthy Breakdown: this better breakfast packs protein, fiber, and frittadeliciousness!

Fresh Corn Salad

This fresh corn salad is perfect for late summer and early fall dinners.

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Ingredients:

  • 8 ears corn, shucked
  • 3/4 cup finely diced red onion
  • 5 Tbsp. cider vinegar
  • 5 Tbsp. olive oil
  • 3/4 tsp. salt
  • Freshly ground black pepper
  • 3/4 cup thinly sliced fresh basil leaves

1. In a large pot of boiling salted water, cook corn 3 minutes. Drain and immerse in ice water to stop cooking. When cool, cut kernels off cob.

2.In a large bowl, toss corn kernels with diced red onion, vinegar, olive oil, salt and a good amount of freshly ground pepper. Just before serving, toss in the fresh basil. Serve at room temperature.

One Healthy Breakdown: keep that sunny feeling alive with this fresh summer salad.

Adapted from The Barefoot Contessa Cookbook by Ina Garten