Potluck Recipe: Minty Citrus Sweet Fruit Salad

Fruit salad is always a summer favorite at potlucks! With tons of fresh, juicy fruit in season, it's easy to find the ingredients, and a jiffy to throw together at the last minute. This one combines the fresh, summery flavor of mint with tangy citrus juice and honey for an all natural and healthy dessert treat. You may not even want to take it to the pot luck, but save it for yourself!  :-)

Minty Citrus Sweet Fruit Salad

Ingredients:

Fruit Salad. (Photo credit: Wikipedia)

1/4 cup finely chopped fresh mint
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1/4 cup natural honey
1 can (15 oz) pineapple chunks (or fresh)
1 large cantaloupe, cut bite sized pieces (or 2 cups diced watermelon)
3 cups berries (any in season)
2 cups seedless grapes, halved
1 tart apple, washed, cored, diced
1 cup chopped pecans or other nuts

Directions:

• In a large serving bowl, put the mint, lime juice, orange juice, and honey, and whisk until well blended and slightly frothy.
• Add to the bowl the everything EXCEPT the nuts, and stir gently to combine.
• Cover bowl and refrigerate for at least 1 hour.
• Stir again gently before serving, then top with nuts and serve.
• Will serve 8 small portions at a potluck, but can easily be doubled or tripled for larger crowds.

Potluck Recipe: Mexican Bean Salad

In a hurry and don't have much time to throw together something for this afternoon's potluck? You can't go wrong with this delicious bean salad - and you may already  have everything you need in your pantry and freezer. Throw these together in a nice bowl, toss, and you'll be ready to go!

Mexican Bean Salad
(Makes 10-12 pot luck servings.)

Ingredients:

Bean salad. (Photo credit: Wikipedia)

1 cup white wine vinegar
1/4 cup olive oil
1 Tbsp brown sugar
1/2 tsp kosher salt
1/2 tsp black pepper
dash chili powder (to taste)
2 cans (15 oz ea) garbanzo beans, drained and rinsed
2 cans (15 oz ea) cannelini beans, drained and rinsed
2 pkgs (10 oz ea) frozen baby lima beans, thawed and drained
3 regular size carrots, finely diced
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
1 or 2 jalepenos, finely diced
Optional: mixed greens for serving

Directions:

• Put the first 6 ingredients in a large serving bowl and whisk vigorously until frothy.
• Add the remaining ingredients and stir together gently until well coated.
• Cover bowl and refrigerate for 1 hour, stirring several times during the hour, then stir again just before serving.
• May be served over mixed greens if desired.

Gluten-Free Recipe: Potluck Party Cheese Ball

This can be a good gluten-free option to take to your next pot luck. You will just need to bring some gluten-free crackers to go with it, and make sure to check the mayo to make sure it is a gluten-free version. (Those made with olive oil may be, and the all-natural versions that contain only oil, vinegar, eggs, and spices are your best bet.)

Cheese balls are always a hit, and they are naturally tasty and gluten-free.

Potluck Party Cheese Ball

Ingredients:

8 oz finely shredded medium or sharp Cheddar cheese
1/4 cup finely minced onion
8 oz cream cheese, softened to room temperature
2 Tbsp real mayonnaise
2 Tbsp chopped chives
1 cup finely chopped nuts

Directions:

• Put all the ingredients (EXCEPT chopped nuts) in a large bowl and mix together well. Put the chopped nuts in a bowl.
• Form a ball with your hands, then roll the cheese ball around in the chopped nuts, pressing the nuts onto the cheese ball until it is well coated.
• Cover with plastic food wrap and chill until ready to serve.
• Serve with a small cheese knife alongside a bowl of sturdy gluten-free crackers.
• Will make enough for a small to medium potluck gathering - about 10 to 12 snack size servings.

Recipe: Sweet & Savory Berry Salad

This is our second potluck recipe for the week - we shared a classic appetizer recipe on Monday, today we've got a unique and tasty salad, and Friday we'll have a delicious entree.

This salad is delicious, super healthy, and downright beautiful! Use a combination of berries to bump up the color, flavor, and antioxidant power. Instead of a super-sweet fruit salad, this one includes some zesty and tangy flavors to make the sweetness of the berries come alive. If you're worried about how this salad will keep in the fridge, don't worry - there won't be any leftovers! :-)

Sweet & Savory Berry Salad

Ingredients:

1 tiny sweet onion (Vidalia, Walla Walla, or sweet red)
3 Tbsp apple cider vinegar
sprinkle raw sugar or drizzle of honey
sprinkle dry mustard
1/4 tsp kosher salt
8 cups combination any fresh berries (blueberries, blackberries, strawberries, raspberries)
1/4 cup chopped fresh mint
1 to 2 Tbsp raw sugar
2 tsp lemon zest
1 tsp lemon juice
3 Tbsp good olive oil
10 to 12 cups mixed greens for serving
2 to 4 cups crumbled feta cheese or goat cheese for serving

Directions:

• Very thinly slice the sweet onion and put in glass bowl. Add to the bowl the apple cider vinegar, sugar or honey, mustard, and salt; stir to combine, then cover bowl with plastic wrap and let sit out for 1 hour. Stir the contents once or twice during this time.
• When ready to make salad, drain the onions through a sieve and put onion mixture into a large serving bowl.
• Add to the bowl the berries, mint, sugar, lemon zest and juice, and olive oil and toss gently to combine.
• May be chilled or served at room temperature. 
• To serve place pile of mixed greens on small plate, then spoon on berries, then sprinkle on crumbled cheese (do not mix greens or cheese into salad).
• Will make 10 small servings at a potluck setting.

Recipe: Zucchini Mozzarella Quiche

Instead of a creamy, heavy casserole, why not bring this delicious and much healthier summer quiche to your next pot luck? Quiches are actually really easy, but they have the air of a fancy French restaurant, so your potluck guests are sure to be impressed!

Using crescent rolls makes a quick crust, but if you've got your own crust recipe that you like, of course feel free to make your own. This is also a great way to use up some of that extra zucchini from your summer garden!

Zucchini Mozzarella Quiche
(Serves 8-12 potluck guests.)

Ingredients:

Image courtesy of Apolonia at FreeDigitalPhotos.net.

1/2 stick (1/4 cup) butter
4 cups diced zucchini (wash, do not peel)
1 cup diced onion
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp garlic powder
1/2 lb spicy sausage, chopped small
2 large eggs
2 cups shredded Mozzarella cheese
1 package (8 count) crescent rolls

Directions:

• In a large skillet, melt the butter over medium heat, then add the next 8 ingredients and cook until zucchini is just starting to get tender and sausage is fully cooked.
• In a separate bowl, add the eggs, beat with a fork, then add the Mozzarella cheese and the zucchini mixture from skillet; stir to combine; set aside.
• Preheat oven to 375 degrees and lightly butter or spray cooking oil into a 9x13 glass baking pan.
• Roll out the crescent rolls, pinching the perforations closed, then lay into the baking pan, pressing to cover the bottom and slightly up the sides.
• Pour the zucchini mixture evenly over the crescent rolls in the baking pan.
• Bake, uncovered, in preheated oven at 375 degrees for 20 to 25 minutes or until bubbling hot and rolls are browned.
• Remove and let sit for 10 minutes before cutting into squares to serve.

Recipe: Italian Vegetable Penne Salad

This healthy twist on the classic potluck pasta salad brings loads of veggies along with great flavor - without all the fat of creamy dressings and cheese. Crunchy bell pepper, zesty fresh basil and green onions, and tangy red wine vinegar and olives will make this a hit at your next summer potluck!

Italian Vegetable Penne Salad
(Serves 10-12 potluck guests.)

Ingredients:

Image courtesy of tiramisustudio at FreeDigitalPhotos.net.

16 oz penne
1 medium cucumber, thinly sliced
1 pint ripe cherry tomatoes, halved
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives

Directions:

• Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes.
• Drain pasta and veggies into a colander and let sit.
• Put the next 5 ingredients in a large bowl and whisk until frothy.
• To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing.
• Taste and season as needed. May be served room temperature or cold.

Recipe: 21st Century Green Bean Casserole

Always a favorite for potlucks, this year-round classic gets a modern-day update with fresh green beans, home-made onion rings, and almond milk. Low in carbs and heavy fats, this dish is full of vegetables, protein, and flavor. Try it out at your next potluck or office party - they won't even know how healthy it is!

21st Century Green Bean Casserole

Ingredients:

Green bean casserole (Photo credit: Wikipedia)

16 oz. fresh green beans, washed and cut into 2" pieces
1 large onion
drizzle of olive oil
1/4 cup almond meal
8 oz. mushrooms, chopped
2 Tbsp cooking oil (or butter, or mix of both)
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried thyme
2 Tbsp almond meal or flour
3/4 cup unsweetened almond milk plus 1/4 cup heavy cream

Instructions:

• Preheat oven to 400 degrees.
• Start by making your own oven-fried onions. Cut the onion into thin rings and put in bowl, drizzle olive oil over and toss to separate the onions and to coat with the oil.
• Add 1/4 cup almond meal (or a bit more if desired) to onions and toss to coat, then dump onto a baking sheet, spreading out to a single layer.  Put in preheated oven and bake for 8 to 12 minutes or until golden brown, stirring around once or twice; remove when they are golden brown. Set aside.

• Turn oven down to 350 degrees.
• Put the mushrooms in a large skillet with the oil or butter over medium heat and cook until soft and starting to brown, then add the salt, pepper, and thyme, stir to combine.
• Sprinkle in the almond meal or flour and cook for 1 minute, stirring. 
• Continue stirring and slowly pour in the milk, then the cream, and simmer gently for another 2 to 3 minutes until mixture thickens. (Cook until sauce reaches the thickness you like.)
• Put beans in casserole dish, pour in creamy mushroom mix, 1/2 of the oven-fried onions, stir together.
• Cover casserole and put in 350 degree oven and cook for 30 to 40 minutes, until mixture is hot and bubbly.
• Uncover casserole dish, spread the remaining oven-fried onions on top and cook, uncovered, another 5 to 10 or until the top and edges start to get brown.