There is nothing better than simple and nothing sweeter than “in season” fruit. This recipe is as simple as they come which is great for meal prep or right on the spot! I like to make these with different types of fruit especially fruit that is ripe in its season. These are great even if you don’t have fresh or seasonal fruit on hand, but have a fruit jam or even frozen fruit. This is a sweet and protein packed breakfast for those “on the go mornings”. The crunch of the granola is a nice complement to the creamy yogurt and fruit. I also love using a Ball Jar to showcase how lovely the layers turn out, but you could always use a container that you have on hand. I hope you enjoy this simple summer or anytime recipe!
Simply Parfait
SIMPLY PARFAIT
Ingredients:
1/2 cup of fruit or 1/4 cup of fruit jam of your choice (pictured here are blueberries, strawberries and peaches)
1/4 cup granola (I like Honey and Oat Granola)
1/2 cup of Vanilla Bean Greek Yogurt
Directions:
Add a layer of fruit, add a layer of yogurt, another layer of fruit, another layer of yogurt and top it off with granola.
If making ahead these will last at least 3 days in the refrigerator.
This meal was a fabulous end to a fun filled Sunday! We took it upon ourselves to get out of the house and go for a drive on the Blue Ridge Parkway. It was so a cool 64 degree ride with the wind blowing through our hair. It’s days like this that make me crave summer on a plate!
Asparagus and Mushroom Pizza with a Peach Berry Salad.
This meal is so refreshing as it incorporates many summer flavors. The mushrooms are cooked prior to adding them to the pizza by simply browning for a couple of minutes and lastly adding a splash of white wine. This helps bring out the deep and meaty flavors of the mushrooms. I slice the asparagus at an angle after finding the area in the stock to snap them. By trimming them down it allows for a easier cook on the asparagus. The salad helps complete the meal with a delicious mix of blueberries and peaches. I like to add a hint of red onion in the salad as well for a bit of a bite to the salad. Sometimes red onion can be more powerful than what you would like, so I like to soak the red onion slices that I use on my salads. By soaking the red onion it takes the punch down a bit. Now, for the recipes!
Asparagus and Mushroom Pizza
ASPARAGUS AND MUSHROOM PIZZA
Ingredients:
1 pizza dough
1 cluster of asparagus, trimmed and sliced
1 (8 oz) container of mushrooms, sliced
1/2 container of Garlic & Herbs cheese spread (I used Alouette Cheese)
Parmesan cheese
1 Tbsp white wine
Olive oil
Directions:
Pre heat oven to 450 degrees F and prep pizza dough.
In a medium pan cook mushrooms on med-high heat until they start to brown; add white wine and reduce for 3 minutes. Remove from heat and set aside.
Once pizza dough is stretched into a circle, pre-bake crust for a couple of minutes or until the crust just starts to brown; remove from oven.
Top pizza with cheese spread and be sure to spread out evenly.
Top with half of the mushrooms, then add asparagus and finally the rest of the mushrooms.
Rub olive oil on crust.
Bake for 10 minutes or until crust becomes golden brown; remove from oven and immediately top with Parmesan cheese.
Make salad while pizza cools.
Peach Berry Salad
PEACH BERRY SALAD
Ingredients:
2 peaches, cut into slices, then in half
1/4 cup of blueberries
A couple of slices of red onion
A couple of handfuls of mixed greens
Balsamic vinaigrette
Directions:
Mix all ingredients together, except the balsamic vinaigrette.
A Slice Of My Life 