Fresh Green Beans, Potatoes with Pesto is one of best summer side dishes you can make. This is a classic Italian combination (often made in the Lombardy region with pasta). The combination just works, and it’s the pesto that brings it together. It tastes like summer but delivers comfort.

This is a dish served room temperature and can be your go to for a barbecue or summer potluck.

You can use your favorite pesto of which I have several recipes here, which I will list.

If you’re in a hurry a store bought pesto works, but if you’re like me and have a ton of basil this summer due to the daily rain we have been experiencing in Tennessee, you’ll want to use it.

What Kind of Potatoes for this Recipe? How to Cook!

You want to use Waxy Potatoes, but that will hold their shape and not fall apart.

I like to use yukon golds. But other choices include red potatoes and new potatoes.

• Put the potatoes into cold salted water.
• Bring to a boil, and then turn down to simmer.
• Test with a fork, which should easily penetrate the potatoes.
• Drain immediately.
• Make sure potatoes are same size. I will try to buy similar sized potatoes and just cut in half. As they cool, the skins will slip off. Then I will cut into large bite sized pieces.

How to Boil Greens Beans?

Rinse, trim and place in boiling water for 5 to 10 minutes, depending on how “done” you want your green beans. I like them somewhere in the middle. When

TIP: I threw the green beans in with the potatoes during the last six minutes of cooking, saving a pot.

Pesto (Many Variations)

I have made many different variations over the years, mainly changing out the nuts. Pine nuts are expensive, but I think they are an optimal choice. However, blanched (no skins) almonds, pistachios and macadamia nuts work well too. Another great option in this recipe would be a mint pesto (mix mint with basil) for a fresh take.

• Bucatini, Scallops with Almond Pesto
• Mint Pistachio Pesto
• Authentic Italian Pesto with Pine Nuts
• Shrimp with Macadamia Nut Pesto

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Green Beans Potatoes with Pesto

Boiled Potatoes with a Pesto, served at room temperature makes the most delicious Italian Potato Salad.

Course Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pound golden yukon potatoes
• 1 cup Basil Pesto

Pesto

• 2 cups tightly packed fresh picked basil leaves
• ½ cup extra virgin olive oil
• 2-4 tablespoons starchy water from boiled potatoes
• 3 tablespoon pine nuts, blanched almonds or pistachios
• 2 cloves of garlic finely chopped before processing
• 1 teaspoon salt

Complete by Hand

• 1/2 cup freshly grated pecorino romano cheese
• 3 tablespoon butter optional

Instructions

• Scrub the potatoes clean. Remove any parts of skin that you would not want to eat. Leave skins on,
• Cut in half or if small no need to cut. Keep them even sized.
• Trim green beans.
• Put in large pot with cold water 2 inches above potatoes.
• Bring to boil. Turn down to a simmer, until the potatoes are fork tender.

  At this point add trimmed green beans.
• Drain but reserve 1/4 cup of starchy water for the pesto.
• The skins of the potatoes should slip off. Cut as needed into large bite sized .

Pesto

• Wash basil and pat with paper towels. Process garlic, pine nuts (or other choice of nuts) basil, olive oil for processor until you have a creamy consistency. At this point add in some hot starchy water, a tablespoon at a time to thin down just a bit.
• Add in the rest of the ingredients by hand, first adding in all cheese until it is really smooth. Then add butter in at the end. You can choose to skip the butter if you want to.
• Toss potatoes and green beans with pesto while they are still warm. Serve at room temperature.

The post Summer Side: Green Beans, Golden Potatoes with Pesto appeared first on Spinach Tiger.

I found a very easy recipe on line, made the cake, which won’t yet appear here as it became almost what I wanted. White chocolate mousse as well as chocolate mousse are the two key ingredients, as well as either a chocolate or a vanilla cake and a topping of ganache.

I made it with the vanilla cake and while it was fine, when I eventually post it here, I’m going to use chocolate cake.

While my chocolate mousse recipe has more steps and more ingredients, white chocolate mousse is super easy and can be used in many ways, such as tucked inside a layer cake, eaten alone or with fruit.

What is the Best Sugar Free White Chocolate Chips?

I am a keto bakery owner, and exclusively use chocolate chips from Choc Zero. They melt well and don’t disappoint.

Since there is only two ingredients in the white chocolate mousse, the white chocolate chips has to be flavorful. While some recipes using same two ingredients use a half cup of chips, I only used 1/3 cup and it still had plenty of that white chocolate flavor.

Tips for Using Keto White Chocolate Mousse

• Use a low heat to melt the 1/3 cup white chocolate chips in 1/3 heavy cup heavy cream, stirring constantly, and thoroughly. Set aside to cool, covered.
• Whip the remaining 2/3 heavy cream slowly, then more intensely making sure you don’t curdle the cream. Every minute or so, stop and assess. You want the whipped cream to hold, and not fall off the beater.
• MOST IMPORTANT: Refrigerate before using for cakes where you may want to spread the mousse between layers. If it’s warm, it will spread.
• Raspberries marry well with the sweetness of the mousse.

Similar Keto Desserts (all sugar free)

• Chocolate Mousse
• Lemon Budino
• Meyer Lemon Curd
• Chocolate Pudding
• Pots de Creme

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Macros: Using heavy cream, Choc Zero Chips: 1 Net Carb

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Keto White Chocolate Mousse

Two Ingredients Sugar Free White Chocolate Mousse

Course Dessert

Cuisine American

Keyword white chocoalte mousse

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Servings 6

Ingredients

• 1/3 cup Sugar Free White Chocolate Chips
• 1 cup Heavy Cream

Instructions

• Prepare a bain marie. (stainless bowl over simmering water). Try to make sure water isn't touching pan, as you want the steam to heat the bowl. Remove bowl from pot and cool, while making the whipped cream.
• Add 1/3 of the heavy cream with white chocolate chips to bowl. Stir constantly until the chips are thoroughly melted.
• Use a cold bowl and cold cream to make whipped cream.
• Whip the heavy cream until the it has high peaks, but not so much that it breaks. If this happens, smooth out with 2 tablespoons more of heavy cream.
• When it's time to fold the white chocolate into the heavy cream, stir it well and then gently fold in. Refrigerate before serving by several hours.

The post Keto White Chocolate Mousse appeared first on Spinach Tiger.

What is a Caprese Salad?

When we think of caprese salad, we think of fresh tomatoes with mozzarella, a bit of fresh basil and some form of vinaigrette. I usually only like olive oil, salt and pepper with fresh tomatoes and mozzarella, but topping with fresh corn is a summer game changer. And, for a summer corn caprese salad, you don’t have to cook the corn, which adds sweetness and texture.

Ingredients for Corn Caprese Salad

• Ripe Tomatoes (can be almost any kind as long as they are ripe, sweet, juicy)
• Fresh mozzarella or burrata
• Fresh basil (or pesto)
• Extra virgin olive oil
• Fresh Corn
• Salt, Pepper

Pesto/Pistou Variations

The difference between pesto and pistou is basically the addition of nuts and cheese. A pistou is easy to make with just garlic, olive oil, basil, salt and pepper. It comes together very easily. However, you can also add a full pesto to this salad. Or, just use olive oil with freshly cut basil. This is more of an idea for caprese than anything you have to follow exactly. I’ve even thought of doing with an addition of fresh peaches along with the tomatoes.

I have several pesto recipes here at spinach tiger. This is my classic recipe, but I’ve been replacing the pine nuts with roasted, salted macadamia nuts (about 1/3 cup). You can also use pistachio nuts as I did in this recipe. You can replace the basil with fresh mint as I did here.

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More Pesto Recipes from Spinach Tiger

• Snapper with Pesto
• Grilled Lollypop Lamb Chop with Mint Pistou
• Ricotta Peas Pesto Appetizer
• Italian Potato Salad with Authentic Pesto
• Party Caprese Salad
• Caprese Party Sandwich
• Chicken with Creamy Pesto
• Seven Herb Pesto

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Corn Caprese Salad Recipe

Corn Caprese Salad with Tomatoes, Basil or Pesto, Fresh Mozzarella,

Course Salad

Cuisine Italian

Keyword caprese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 8 ounces Fresh Mozzarella or burrata
• 3 fresh summer tomatoes
• Pistou Recipe Below enough to cover tomatoes and cheese
• 1/2 cup Pesto or
• 2 handfulls basil
• ⅓ cup olive oil
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 1 cob fresh corn

Pistou

• 2/3 cups fresh basil
• 1 clove garlic
• 1/3 extra virgin olive oil
• 1/2 teaspoon salt

Instructions

• If using large tomatoes, cut in thick slices, serve immediately.
• Set cheese out about 30 minutes in advance to enjoy the flavor and texture.
• Toss with cheese, olive oil, basil, salt, pepper or pesto
• Slice corn off of the cob.
• If using pistou or pesto spoon over salad, then top with corn.
• Season with salt and pepper as needed.

Pistou

• Combine all ingredients. Add salt as needed.

The post Summer Caprese Salad with Fresh Corn appeared first on Spinach Tiger.

Whether you need one dish or an entire feast, here are some of the easiest recipes that fit your situation. I did throw in a few traditional dishes, but most are low-carb.

Start the day with keto strawberry biscuits. You can just look and see how good these are.

Summer Cocktails

• White Sangria
• Strawberry Sangria
• Peach Sangria
• Frozé
• Blueberry Old Fashioned

Bites and Nibles

• Spicy Pimento Deviled Eggs
• Cowboy Caviar

Salads

• Summer Caprese with Fresh Corn and Pesto
• Honey Blackberry Goat Cheese Salad or Blackberry Fresh Corn Salad
• Grilled Peach Salad with Blue Cheese

Grilling

• Grilled Turkey Burgers (with a surprise ingredient)
• Skirt Steak with Chimichurri
• Grilled Pork Rib Chops with Savory Blueberry Sauce

Summer Corn

• Corn on the Cob on the Grill Seven Ways
• Southern Fried Corn (legit)

Sweet

• Sheet Pan Slab Pie Peach/Blueberry
• Keto Blueberry Cheesecake Bars
• Blueberry Thyme Galette
• Keto Classic Cheesecake with Fruit Wreath
• Keto Patriotic Flag Cake
• Gluten Free Peach Tart (sugar free

Happy July 4th. Enjoy the long weekend with friends and family, and thank God for this great country that allows a thousand ideas, a thousand opinions and has brought the world a thousand inventions and discoveries. May we always find our way when we get lost, and appreciate the abundance we enjoy in this great nation.

The post What to Cook for July 4 – Fruit Sangria, Slab Pie, Summer Corn and More appeared first on Spinach Tiger.

Most of my peaches come from the Peach Truck, which hosts stands all over the Nashville area, including all the farmer’s markets. You pay a pretty penny, BUT you can be sure your bag contains, perfect, sweet peaches. They come in a brown paper bag and are usually ready within two to three days.

This post will also include the easy way to peel peaches and freeze peaches.

Grilled Peaches

Grilled peaches are easy to make.

• Use freestone peaches, slightly firm,
• Slice about a quarter inch thick.
• Brush with olive oil or butter and grill for a few minutes (one side is enough).

Salads with Peaches

Grilled peaches go great with blue cheese crumbles and sliced toasted almonds. Take this to your next cookout or potluck. Another option is a healthy spinach salad with grille peaches. You could also serve grilled peaches with fresh mozzarella or burrata. That would get applause.

• Salad with Grilled Peaches in Salad, Blue Cheese, Toasted Almonds
• Spinach Salad with Grilled Peaches
• Peach Corn Tomato Salad

Peaches Love Pork

Peaches do indeed love pork. Spareribs and pork chops are summer-ized with peaches, but you might want to try my most unique peach and pork bolognese.

If you make peach and rosemary focaccia, you’ll be a star.

• Peaches with Oven Fried Porkchops
• Spareribs with Grilled Peaches
• Pork and Peach Bolognese
• Peach Rosemary Focaccia

Peach Pie

Peach pie is ultra American. So do make this for the summer holidays.

• Peach Blueberry Slab Pie
• Stars and Stripes Peach Pie
• Old Fashioned Peach Cobbler
• Gluten Free Peach Tart (sugar free)

Sugar Free Keto Peach Desserts

I will always have low-carb options (which is mostly how I eat) and they are not a compromise.

• Low Carb Peach Cake
• Low Carb Peach Crumb Muffins
• Low Carb Peach Almond Tart

Peaches, Etc.

• How to Peel Peaches
• How to Freeze Peaches
• How to Grill Peaches
• The Best Peach Sangria

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The post Peach Recipes for Sweet and Savory Dishes appeared first on Spinach Tiger.

When I’m thinking about creating a salad, I like to follow the seasons and highlight what is fresh like this fresh corn and summer blackberry salad.

As luck would have it, I had access to the freshest picked corn from my friend’s produce stand. Burns Produce, located on Patton Road in Arrington right down from Arrington Vineyards is selling Luke Bryan’s corn. How fun is that.

As I was making this salad to take to a dinner, I knew this fresh corn had to be a part of it. I immediately thought that blackberries would be a great accompaniment along with a tangy cheese and a crisp vinaigrette.

I hit it right, as this salad disappeared fast with a fight over that last bite.

Salad is a funny thing. Sometimes people don’t think they like salad because the balance is off. I have never seen anyone not love my salads because of my keen understanding of salt, fat and acid.

The Acids

• Acids on a salad include vinegars and citrus such as lemon and lime juice.
• When adding mustard or honey, mix it first with the acid. Then add oil
• Feel free to mix your vinegars. I do this all the timeYou can also add lemon to a vinaigrette.
• Skip the cheap “so-called” balsamic. A $3.99 bottle of balsamic is not authentic and you’re better off using an inexpensive but good red wine vinegar.

The Fat

• The main fat in a salad is the oil in the vinaigrette.
• I also mix my oils. Sometimes I use half extra virgin olive oil and half avocado oil.

The Salt

While you don’t want to overdo salt in a salad, it’s very important. Sometimes the salt is in the cheese, such as ricotta salada, a briny feta or a Pecorino, so adjust accordingly. It could also be in the nuts or an addition of bacon.

Here are my tips for Making a Great Salad 

• Make sure lettuce is completely dry before you add a dressing or vinaigrette. Use a salad spinner if needed.
• Pre-mix your oil and vinegar. Using either dijon mustard or honey will help keep emulsify these two ingredients. I usually use mustard.
• Add salt and pepper to the vinaigrette and dip a piece of lettuce in. It should have a bit of a bite.
• Don’t serve salad with dressing on the side.  It must be tossed to taste balanced.
• Go easy with vinaigrette when using gentle lettuces like butter lettuces.
• Leaf lettuces do not need a lot of vinaigrette, while lettuces with a lot of of water content like romaine seem to need a lot more and also do well with creamy dressings.
• Assemble salad in advance, but put vinaigrette on right before serving. (Kale is the exception).
• Season again with salt and pepper.

Fresh Corn in a Salad

I did an instagram poll, asking people if they would eat fresh corn in a salad. To my surprise, 25% said no, yet anytime I’ve served it, everyone eats it. If the corn is super fresh, you can just cut it off the cob and put it into the salad. If that concerns you, you can cut the corn into a bowl and microwave it for a few minutes.

Best Cheese Additions

The cheese you choose depends on the salad you’re making.

When I want a briny profile, I add olives and feta cheese like this Greek salad with salmon. For some reason, these are best with a romaine lettuce that has heft.

Slivers of Pecorino work well in arugula with a light olive oil and lemon for the acid. Pecorino and romano are also necessary in kale salads like this.

I used ricotta salata (a sheep’s cheese) in this blackberry corn salad to add tang and salt against the sweet of the corn and berries. Feta or goat cheese would have worked well too.

Crumbled blue cheese in a vinaigrette is fantastic especially with steak dinner.

Crumbled blue cheese also loves certain fruits in a salad, like pears, apples and peaches.

Herbs, Veggies, Nuts

Fresh herbs can be nice addition. I used a small amount of rosemary in this winter salad. Make sure the herbs fit the salad. Basil, parsley, thyme, oregano, mint can add that little bit of extra. For example, fresh oregano in a greek salad is divine. Fresh basil in a tomato salad is amazing.

Tomatoes – Only add tomatoes if they are superb and properly ripened,  cut into bite sized pieces. A well-balanced salad should only need to be eaten with a fork, not a knife and fork. Don’t put tomatoes in until the last minute and never cold.

Cucumbers – Cut off the skins and make them bite sized.

Mushrooms – I am not a fan of raw mushrooms in a salad, but if you are, add them right before serving.

Nuts – I love adding nuts to a salad for added texture, but make sure the nuts makes sense. There are no nuts in this corn blackberry salad because they would clash with the textures. However, in my peach salad, toasted almonds make perfect sense.

More Notes on What Not to do to Make an Easy Vinaigrette

I have a few strong opinions on vinaigrettes.

Keep your vinaigrette simple. It’s a balance of fat, acid, and salt as stated above.

Don’t add in spices such as garlic powder, garlic salt, onion salt. While you think that might sound good, these can be off-putting.  The secret to a good vinaigrette is less is best; balance is key.

Don’t add garlic (unless it’s for a kale salad) and only do that gingerly. Garlic is a turnoff in a vinaigrette.

Don’t add onions to a vinaigrette or to a salad. Raw onions take over and contaminate your ingredients. You may not agree with me on this, but if you want your guests to love your salad, trust me. I admit I have an aversion to raw onion, but one of your guests is bound to feel the same. Leave the onion out. Leave celery out for the same reason. There are people who have just as strong of an aversion to celery as well.

Nuts such as toasted sliced almonds, pecans, walnuts and pistachios can certainly make many salads better.

Most Popular corn recipe

Southern fried corn

More Summer Salads from Spinach Tiger

• Honey Baked Goat Cheese Salad with Lemony Vinaigrette 
• Grilled Peach Salad with Blue Cheese Salad with Toasted Almond, Peach Vinaigrette
• Spinach Salad with Grilled Peaches
• Corn, Avocado Salad with Black Eyed Peas

• Grilled Corn and Tomato Salad
• Swiss Chard Nectarine and Toasted Pecans

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Blackberry Corn Salad with Simple Vinaigrette

Fresh corn off the cob with blackberries, ricotta salata for a summer salad.

Course Salad and Salad Dressing

Cuisine American

Keyword blackberries, corn, ricotta salad, salad

Prep Time 10 minutes minutes

Servings 6 servings

Ingredients

• 2 bags butter leaf lettuce
• 2 ears fresh corn
• 1 pint blackberries
• 3 ounces ricotta salata cheese can use feta
• 1/2 teaspoon salt taste and season
• 1/2 teaspoon pepper taste and season

Vinaigrette

• 2 teaspoon dijon mustard can replace with honey
• 6 tablespoons vinegar champagne or red wine
• 1/2 cup extra virgin olive oil
• dash teaspoon sea salt
• dash teaspoon black pepper

Instructions

Vinaigrette

• You may have extra dressing. Keep in jar outside of fridge for future salads. Only apply what you need.
• Mix mustard with vinegar in jar. Add oil and shake until well incorporated.
• Season with dash of salt and pepper.

Salad

• Cut corn off cob. You can add to salad or microwave in bowl for 3 minutes.
• Allow corn to cool.
• Add lettuce, corn, blackberries and crumbled ricotta salata to large salad bowl.
• Toss with just enough vinaigrette to wet all leaves. Taste and add more vinegar as needed.
• Season with salt and pepper.

The post Summer Blackberry Corn Salad with Easy Vinaigrette Recipe appeared first on Spinach Tiger.

These are a few of my favorite keto fresh strawberry recipes because nothing is sweeter than fresh local strawberries.

Low Carb Strawberry Shortcake

There are two types of strawberry shortcakes. One method is to make vanilla cakes and then top with whipped cream and fresh strawberries, more like the sponge cake method. The other pictured on the right is a more crumbly shortcake that soaks up all the strawberry juice. I like both kinds.

• Sponge Cake Strawberry Shortcake
• Crumbly Strawberry Shortcake
• Don’t forget the Stabilized Whipped Cream

Keto Strawberry Muffins/Biscuits

An easy way to use up your strawberries is to make strawberry muffins or strawberry biscuits. The biscuits pictured on the right are closer to scones, while the muffins

• Keto Strawberry Muffins
• Keto Strawberry Biscuits

Keto Strawberry Cakes/Cupcakes

• Keto Strawberry Cupcakes/Layer Cakes
• Keto Strawberry Frosting

More Strawberry Recipes

• Sugar Free Strawberry Sauce

The post My Best Keto Fresh Strawberry Recipes appeared first on Spinach Tiger.

I want to taste nothing but creamy tomato soup, flavored with the herbs of my choice. Typical recipes will have bouillon cubes or chicken broth and flour.

I decided against those ingredients, using heavy cream and white wine for a smooth and robust tomato bisque soup.

This Tomato Bisque Soup Recipe is a Healthy Version

The result is a healthier, cleaner taste of pure tomato. I picked the tomatoes and herbs out of my garden, and I wanted to share a soup that you could easily make without a lot of fuss, yet still have those sophisticated flavors. (see the faster, cheat version below).

Of course, you can pair this with a grilled cheese sandwich and make that classic American meal.

Put a Creative Spin on Tomato Bisque Soup

• Add fresh sweet corn, cut from from the cob, for texture.
• Add in homemade croutons, or crunchy bacon.
• Add hot sauce and chopped avocado.
• Add a some chile oil and replace cream with coconut milk.  So this at the end before stirring. Skip the wine.
• Add a drizzle of honey. Honey does something to tomatoes that I just adore.
• Skip the cream and simply have a great tomato basil soup.

Fresh garden tomato bisque soup is just one of many great tomato recipes made with food from my garden. You might also be interested in the fresh garden tomato sauce.

Fast Tomato Bisque Soup using Passata

Passata is simply strained tomatoes and sea salt, found in your local grocery store next to canned tomatoes, most often in glass bottles. Use Passata as your start. Add the wine first and when the alcohol burns off, add the heavy cream and warm through. Finish with fresh herbs, salt and pepper as needed. 

More Fabulous Soup from Spinach Tiger

• Roasted Red Pepper Soup
• Italian Beef Macaroni Soup
• Ribollita Tuscan Cabbage Soup
• Green Potato Soup
• Carrot Ginger Soup
• Roasted Butternut Squash Soup with Toasted Pecans
• Healthy Spicy Tortilla Soup
• Creamy Garden Tomato Soup
• Summer Chicken Soup 
• Spinach Soup
• Snowcap Heirloom Beans with Shrimp
• Bean Soup with Bacon Bits
• Split Pea Soup with Portabello Mushrooms
• Garden Fresh Tomato Basil Soup
• Broccoli Basil Spinach Soup

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My Favorite Tools for this Recipe

• Soup Crocks
• Soup Ladle
• Stick Blender
• Le Creuset Dutch Oven (I have several, but this one is smaller and on my to buy list)
• Passata

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Fresh Tomato Bisque Soup

Homemade fresh tomato biscque soup with tomatoes from the garden, blended until smooth.

Course Soup

Cuisine American

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 10 tomatoes see note
• 2 tablespoon olive oil
• 1 onion peeled, cut in chunks
• 2 carrots peeled, cut in big chunks
• 1 piece of celery or a dash celery seed
• fresh parsely small handful
• fresh basil small handful
• 6 sprigs of thyme or 1/2 teaspoon dry thyme
• 1/2 cup white wine or dry sherry optional
• 1/4 to 1/2 cup heavy cream
• 2 tablespoons butter

Instructions

• Cut an x in the bottom of each tomato. Submerge tomatoes into boiling water for 30 seconds. You may do this 4 tomatoes at a time.
• Cool. Peel.
• Cut in half, squeeze some of the water and seeds out.
• Put in crock pot with onion, carrot, celery olive oil, thyme, basil. Add white wine.
• Cook on high for 4 hours or low for six hours. (this part is very flexible. Just make sure there enough liquid in slow cooker).
• Put into blender or use a stick blender with butter and blend until smooth.
• Add back in soup pan. Turn burner on low. Add in heavy cream. Cook just until warm and blended.
• Top with freshly cut parsley and basil, sprig of thyme or any herbs you like.

Notes

You may want to make more than 10 tomatoes, just follow the ratios. 20 tomatoes will easily fit in most slow cookers. 

Cheat Tomato Bisque: Use Passata as your start. Add the wine first and when the alcohol burns off, add the heavy cream and warm through. Finish with fresh herbs, salt and pepper as needed. 

The post Tomato Bisque Soup Recipe with Fresh Tomatoes appeared first on Spinach Tiger.

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I have to close my eyes when I go to the craft store, because I’m in no mood for scarecrows. I want Sangria, Frose, and all the summer drinks I can manage, but there are a few cocktails that you could drink all year and a few that ease us into the Fall and Winter gracefully.

Summer Cocktails that Work All Year include the Gin Basil Smash with Lemon Simple Syrup

More reasons to grow your own basil. If you  find lemon basil, even better! Lemon Thyme would be another great garnish. Gin Basil Smash Recipe Here.

Summer Cocktails with Multi-Purposes: Elderflower Gin Cocktail

The color comes from Concord grapes which always make me think of Autumn. So good! This might be considered a girlie drink, so be sure to bookmark this for your next shower or Galentine’s party. Elderflower Gin Cocktail here.

Summer Cocktails often have fruit like this Blueberry Old Fashioned 

Light Enough for Summer, substantial enough for Fall. When winter rolls around, make this Cara Cara Orange Old Fashioned.

Blueberry Old Fashioned Recipe Here

Rose Summer Cocktails like Frosé Works All Year, Especially at Holiday Brunches

Frosé is a cocktail you can make all year long using frozen strawberries and you’ll want to have at your holiday brunches. I have these coupe glasses from Libby (Amazon).

Summer Cocktails that Roll into Autumn with Ease

Roasted Butternut Squash Infused Vodka with Sage Garnish

You will need to make your vodka in advance by a week, but trust me, this is so good and especially nice passed around at a holiday dinner in small glasses like these.

Summer Cocktails that Roll into Winter Festivities

When the watermelon is gone, the pomegranates arrive and you can make this Pomegranate Vodka Cocktail drink or this Cranberry Cocktail.

Cheers to the Cocktail Hour. What’s your favorite Summer into Fall/Winter cocktail?

More Cocktails from Spinach Tiger

This sight contains affiliate links, most items I own and use frequently. Spinach Tiger shares these ideas with you and earns a small commission, but your price does not change. Much appreciated. 

The post Five Summer Cocktails that Will Take You into Fall appeared first on Spinach Tiger.

• Langostino Lobster Salad
• Salmon Kabobs
• Cajun Shrimp with Cheesy Cauliflower Rice
• Shrimp Avocado Tomato Salad
• Roasted Fish Tacos with Peach Salsa
• Shrimp with Peanut Sauce

The langostinos can be found at Trader Joes and are affordable. Cauliflower rice (for Cajun shrmp) is a nice low-carb option and Costco sells it in four-packs. For Fish tacos, take advantage of end of summer peaches. Use your choice of roasted fish, or use a frozen fish.

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The post Easy Seafood Dinner Recipes appeared first on Spinach Tiger.