Peace, Love and Cape Cod with our Friends from PrepstR

The sun is shining, the weather is getting warmer and brighter days are on the horizon. Memorial Day is around the corner and it is the unofficial kick-off to summer...

Our wonderful friends at Cape Cod PrepstR are at it again - sharing their beachy, coastal living summer vibes with us. We have partnered up to share some fun beach/picnic ready recipes that will carry you through this fabulous season. 

I am a fan of any recipe that is portable, easy to keep cool and can be customized for the whole family. After talking with our PrepstR friends, Dan and James, about their favorite snacks and picnic foods, I created this delicious recipe.

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The Beachy Greek ©
Ingredients:
1 can artichoke hearts, halved and drained
1 English cucumber, cut into half moons
¾ cup black olives, drained and pitted
½ pint grape tomatoes, halved
1 roasted red pepper, chopped into strips
1 head romaine lettuce, roughly chopped
2 tbs. fresh basil, chopped
1 tsp. fresh flat leaf parsley, chopped
¼ cup sheep’s milk feta, chunked or crumbled
¼ red onion, sliced thin
1/2 cup olive oil
4 tbs. red wine vinegar or apple cider vinegar
2 tbs. Dijon mustard
¼ tsp. dried basil
1/8 tsp. dried oregano
Optional: ¼ tsp. crushed red pepper flakes, ½ cup chickpeas drained and rinsed, 2 tbs. chopped almonds or pumpkin seeds
 Sea Salt and Pepper to taste

Instructions:
In a small mixing bowl combine the olive oil minus 1 tsp., red wine vinegar, Dijon mustard, chopped parsley, dried oregano, salt and pepper. Whisk together until well combined and emulsified, set aside. Prep all the vegetables and set aside. In a small bowl add the artichokes remaining 1 tsp. olive oil, dried basil and crushed red pepper flakes if using toss until coated.

Take a 1-quart mason jar and start to build the jarred salad layer by layer. The order of layering is important. Pour a ¼ cup of the dressing into the bottom of the jar, add the artichokes, red onion, cucumbers, black olives, tomatoes, roasted red pepper, (Chickpeas if using), chopped romaine, chopped fresh basil, feta and top with chopped almonds or pumpkin seeds if using.

Tips: Salt and pepper the tomatoes, layer in the chopped basil near the top so it stays fresh

• It will stay fresh in the fridge for 2 days.
• Note: This recipe is totally Keto Friendly and adaptable.

Of course we couldn't forget a dessert! James was very excited I was making cookies.

Spring Almond Flour Shortbread Cookies ©
Ingredients:
1 cup flour of choices, gfree, all purpose or keto
1½ cups almond flour
1 teaspoon fennel seeds, crushed
1 tablespoon freshly grated lemon zest
1 teaspoon ground cardamom
½ teaspoon salt
2 sticks unsalted butter, vegan butter or coconut oil, softened
1½ cups coconut sugar
1 tablespoon Greek yogurt or sour cream
1 teaspoon pure vanilla extract 

Instructions:
In a mixing bowl, whisk the flours, fennel seeds, lemon zest, cardamom, salt until combined. In the bowl of a standing mixer, cream butter and 1 cup sugar, scraping down the sides of the bowl with a rubber spatula, until light and fluffy, about 1 minute. Add sour cream and vanilla and mix for a few seconds until combined. On the lowest speed, slowly add in the flour mixture until the dough comes together. Once the dough becomes slightly tacky and can easily be molded into a ball, dump the dough onto a work surface. Using your hands, mound the dough into a big ball. Cut the ball in half and roll each half into a 10-inch-long log. Wrap each log tightly in wax or parchment paper, twisting the ends, so you have 2 logs of dough. Refrigerate the wrapped dough for at least 1 hour or freeze for later use. When ready to bake, preheat oven to 350˚F and remove the logs of dough from the refrigerator to soften a bit. Line 2 cookie sheets with parchment paper. Unwrap the cookie dough and, using a sharp knife, slice the dough into ½-inch-thick rounds and arrange on the prepared cookie sheets about 2 inches apart. Bake for 12 to 15 minutes or until they start to brown and look dry on top. Remove from the oven and let cool for a few minutes. Then transfer to a cooling rack to cool completely. Note: If you want to top with edible flowers brush tops with egg whites and place flowers on top and brush again. Use the egg whites like glue for the flowers.
 
Are we all feeling the summer vibes yet? Now that we have your menu planned. Head over to Cape Cod PrepstR and plan your summer outfits!
Dan and James started PrepstR to bring their own love of the Cape, coastal living and unique style to everyone! They really have something for everyone and have beautiful modern designs that make me relax and think of long days at beach and fires at night. Don't forget to visit their store when you head to the Cape or online.
 
​As Dan and James say, Peace, Love and Cape Cod!