This time of year most of us are craving warm temps and sunshine and the chance to enjoy a meal on the patio with a view of the water. Susan Ritts is the creator of Putting on The Ritts, a website with tons of tasty recipes and her new cookbook called Boat Food and Drinks is out now. Along with recipes perfect for a day out on the water – the book features boating tips and packing checklists so your time on the lake or river is stress free.
Spiralized Veggies with crumbled feta & CGD – Spicy or Original – in a Jar
This is the BEST salad and sandwich “topper”. I make this when I sample at grocery stores and people LOVE it. Ultra-easy and delicious. BIG added bonus? Kids love it too! Great way to get them to eat their veggies. NOTE: Most stores carry spiralized veggies, but if you have a spiralizer & want to make your own, go for it!
Serves 6 as a side & lots more as a sandwich topping.
2 packages spiralized veggies (I love sweet potato & butternut squash, but zucchini is great too. It has a lot more liquid in it, so keep that in mind) NOTE: if you are spiralizing your own veggies, you will need about 8 cups
6-8oz crumbled feta cheese (to taste)
Approximately 1/3 cup CGD Original or Spicy
Dump spiralized veggies in a big bowl and cut into bite-sized pieces with kitchen shears. Add crumbled feta and dress with CGD. Mix well and taste. Add more CGD if desired. Enjoy as a salad or use it to top burgers, turkey & chicken sandwiches, fish sandwiches and more!
My good friend Rob created this crazy delicious appetizer and makes it whenever I invite myself over for dinner. LOVE this! And like most of these recipes, tomato bread is just as tasty hot, room temperature or cold….so another perfect boat food!!!!
1 loaf crusty French bread/baguette, cut in half lengthwise
4 TBS softened butter
2 thinly sliced ripe tomatoes (more if you are using smaller Roma tomatoes. Beefsteak are best, but any tomato will do. And as Rob says, the redder the tomato, the better!)
1/3 to 1/2 cup finely shredded Parmesan or Romano cheese
2 TBS oregano
¼ cup thinly sliced fresh basil
Garlic salt or powder
Salt & pepper
Preheat oven to 375 degrees. Place sliced bread halves on a cookie sheet. Liberally butter both halves and drizzle with olive oil. Sprinkle with garlic powder, oregano and half the cheese. Top with sliced tomatoes (one layer or slightly overlapping). Sprinkle tomatoes with remaining cheese. Top with sliced basil, drizzle with a little more olive oil. Another quick sprinkle of salt & pepper & you’re ready to roll.
Place tomato bread in preheated oven. Cook until lightly browned, about 15/20 minutes. Remove from oven, cool slightly and cut into individual servings. Enjoy!
2 cups watermelon, pureed
2 cups sparkling white wine
1 cup ice
Blend together and enjoy!