Tag Archives: Summer Recipes

margherita pizza

Weekday perfect, you can make the dough ahead of time or pick up fresh-made dough from your local deli. Have your hungry crew top their own pie with their favorite flavors.

Late summer shows off Mother Nature’s best work of art. Leaves become restless in anticipation of the fall dance, gourd foliage is in full bloom and ripe, plump tomatoes are heavy on the vine.

I love to pick tomatoes at the end of the day, when they’re still warm from the sun.   ~Alain Ducasse

Pizza is a $30 billion dollar per year industry with approximately 61,269 pizzerias across the United States. Americans eat about 3 billion pizzas annually and the flavor combinations are endless.

Deep dish, thin or hand tossed, pizza can be customized to suit any flavor. For this post today, we chose a simple ‘Margherita’ style with a variety of late-summer colors. It’s not necessary to follow exact directions, experiment a bit with toppings, tweak and twist a recipe until it’s your own.

If time is an issue, make your pizza dough one day ahead of time. Cover well with plastic wrap and chill so dough does not dry out or you can freeze the dough in well-wrapped 1/2 pound dough-balls for 1-2 weeks.

Time Saver! Visit the deli counter at your local grocer and ask for pre-made pizza dough.

Note: As always we highly recommend you use a pizza stone. An hour before you toss your pizza in the oven, place your stone on the oven rack in the lower third of your electric oven. If you’re using gas, on the floor of your gas oven, and preheat to 500°F.

margherita pizza

Mix of tomatoes


For the dough

  • 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoon)
  • 1 3/4 cups unbleached all-purpose flour, divided, plus a bit more for dusting
  • 3/4 cup warm water, divided
  • 1 teaspoon salt
  • 1/2 tablespoon olive oil


  1. Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl. Let stand until surface appears creamy, about 5 minutes. If it doesn’t look creamy, toss and begin again.
  2. Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl. Dough will be a bit wet.
  3. Knead on a floured surface, lightly re-flour when dough becomes too sticky. Knead until smooth, soft, and elastic, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel and let rise at warm room temperature until doubled, about 1 1/4 hours.

The Topping

  • 1  to 2 tablespoons extra-virgin olive oil
  • 2 to 3 ounces mozzarella cheese, your choice
  • 4 to 5 basil leaves, torn
  • 1 clove garlic, sliced
  • 2 medium tomatoes, your favorite summer colors and flavors
  • A small bit of salt and freshly ground black pepper, to taste
  • Optional Toppings: Sprinkle Feta or goat cheese across top after baking


Shape the dough.

  1. Do not punch down. Pat out evenly with fingers and stretch into a 14″ round.


  1. Drizzle 1 tablespoon olive oil in center of dough and brush outwards toward edges, leaving 1″ dry on the edges.
  2. Place garlic evenly across dough. Slice mozzarella cheese into equal sizes and place evenly across the dough, do the same with tomatoes.
  3. Slide pizza onto pizza stone, bake until dough is crisp and browned about 9-12 minutes.
  4. Transfer to cutting board with pizza peel and cool 5 minutes. Sprinkle with basil before cutting.

Choose the cheeses and toppings that appeal most to you and your guests. Experiment with flavors, colors and textures. We would love to hear about your favorite flavor combinations.

Pizza facts via  The Pizza Joint 

Pairing of the Week: Spicy Sapporo Chili and a refreshing Summer Shandy

It’s been a long, hot summer already this year and one pot meals are the way to go to keep the kitchen cool. Drop it in the crock pot and leave it. This dish can be made as mild or spicy as you like, twist, tweak it and make it your own.

Sapporo Chili

Sapporo Chili / Sapporo

Sapporo Chili / Sapporo


  • Olive Oil (enough to coat the bottom of a large sauté pan)
  • ¼ cup of Minced Garlic
  • 1lb of ground turkey 85/15 (or other ground meat of your choosing. You can also combo other meats also like pulled chicken, ground beef, ground pork, etc.)
  • 1/8 cup of granulated garlic
  • 1/8 cup of granulated onion
  • 1/8 cup of paprika
  • 1/8 cup of ground cumin
  • A pinch of Italian seasoning
  • A pinch of ground coriander
  • A pinch of smoked sea salt
  • A pinch of ground pepper
  • 2 16 oz cans of organic vegetarian chili (if you cannot find organic canned veggie chili, a nonorganic one is fine also.                *Note: if you prefer and have time, you can use dried beans
  • kitchen-cutting-board-cooking-bell-pepper-large (2)1 16 oz can of cannellini beans (rinse and drain)
  • ½ of a 28oz. can of crushed tomatoes
  • 1 6oz can of tomato paste
  • ½ cup of homemade or jarred tomato sauce of your choosing
  • ¼ cup of BBQ sauce (homemade or brand of your choosing)
  • ¼ cup of Heinz ketchup
  • ½ of a 12 oz bottle/ or ½ of a 16 oz can of Sapporo Premium


  1. Cover bottom of large sauté pan with olive oil and add minced garlic
  2. Season ground meat with a pinches of granulated garlic, onion and chili powder and salt and pepper
  3. Brown ground meat in large pan with heat turned up about half way so to not burn meat and spice mixture
  4. Once meat is browned, transfer to slow cooker
  5. Add canned chili or soaked beans, rest of all spices, sauces, pastes, beer and stir in crock pot to blend all ingredients together
  6. Set cooker to low and timer to 8 hours. After 8 hours, cooker will switch to warm if you are not serving right away
  7. Make sure to stir every hour or so, so chili doesn’t stick and tomato based products don’t burn
  8. Feel free to top with chopped up cooked bacon, fried onions, shredded cheese, sour cream, scallions or anything you like
  9. Serve with tortilla chips and an ice cold Sapporo!

**Note: We tweaked the recipe just a bit, adding one medium bell pepper, and added one small roasted chili pepper for garnish on top of each bowl filled with chili.

Morphing Sapporo Summer Shandy

Sapporo Morphing ShandyRaspberry ice cubes keep this shandy cool and never diluted for a 2-for-1 cocktail experience, as the ice melts so does the raspberry flavor adding a new layer to your cocktail’s flavor profile.

  • 4 oz. fresh squeezed lemon juice
  • 2 oz. simple syrup (3 for a sweeter cocktail)
  • Sapporo Premium Beer
  • ​Raspberry ice cubes*​

Add raspberry ice cubes, lemon juice and simple syrup to pint glass or beer mug, top with Sapporo and gently stir with a bar spoon. 

*Add 1 cup of water and 1 cup of fresh raspberries to a pot of water and bring to a boil. Once water begins to boil, turn heat to a simmer and let steep 15-20 minutes or until raspberries begin to lose their color. Strain the raspberries and fill ice cub tray with flavored water and freeze until solid.

Seafood Kabobs with Lemon-Basil Butter

Our simple recipe is perfect for warm weather and backyard grilling. Gather your friends, pour a chilled white and enjoy.

Basil, nuts and olive oil

Summertime grilling is the ultimate way to keep the kitchen cool and cook seasonal, fresh foods. Our recipe for seafood kabobs is perfect for keeping in sync this season. Any type of seafood will do. ( see note below ) Visit your local farm, market or grocer and use seasonal vegetables as cooking companions for your fish.

Kabobs work well for “firmer” fish and if you use flat metal skewers, it will keep the fish from “spinning” when flipping the kabobs. If you use bamboo skewers, soak them in water for at least 30 minutes before using so they don’t burn while grilling.

shutterstock_257830033When threading your seafood onto skewer, thread against the grain so your fish doesn’t fall apart and remember to keep vegetable slices thick, so they don’t burn before the seafood has cooked all the way through. If you like more seafood than vegetables, cut back on the amount of veggies and add large prawns.

The sauce for this recipe is a Lemon-Basil butter, although you can use whatever your favorite flavors are. Change your sauce up in accordance with what vegetables you would like to use. Tweak and twist the recipe until you have exactly  the flavors you and family love.

Seafood Kabobs with Lemon-Basil Butter


  • 6 tablespoons butter, room temperature
  • 2 clove garlic, minced
  • 3 tablespoons fresh, chopped basil, divided
  • 2 teaspoons lemon juice, divided
  • 2 teaspoons lemon zest
  • 1 teaspoon shallots, finely minced
  • Salt and Pepper to taste
  • 2 pounds halibut and salmon, thick pieces, cut in to 1″ chunks ( 1 pound each, although you can mix and match however it pleases you. )
  • 2 tablespoons high-heat oil
  • 2 zucchini or summer squash, thick sliced
  • 1 quart mixed cherry tomatoes or 1 large red pepper and 1 large yellow pepper cut into 1″ pieces.


  1. Seafood Skewers UncookedMix butter, garlic, 2 tablespoons of basil, 1 teaspoon lemon juice, lemon zest, shallots, salt and pepper in a small bowl. Combine well, set aside.
  2. Combine fish with oil, and remaining 1 tablespoon basil, 1 teaspoon lemon juice and marinate for 20 minutes. Preheat grill to med-high heat.
  3. Thread halibut, vegetables and salmon alternately for great color presentation. Lightly season with salt and pepper. Grill until the fish is just opaque, about 3 to 4 minutes per side.
  4. Remove kabobs to platter, top with half of the lemon-basil butter, serve additional butter as sauce on the side.

Celebrity Chef Josh Capon Shares Recipes to Beef up the Fourth

A perfect pairing! The Beef. It’s What’s For Dinner. brand and Chef Capon partner to ensure a flawless, and delicious holiday celebration

Firing up the grill and gathering with friends and family as beef sizzles and fireworks sparkle may be one of the most time-honored traditions to celebrate Independence Day. From mouthwatering beef burgers, to Skirt Steak tacos, the Checkoff-funded Beef. It’s What’s For Dinner. brand, has you covered with tips and recipes that will guarantee amazing flavor your family and friends will savor.

7-time champion of the People’s Choice award at the NYC Wine & Food Festival’s Burger Bash and co-owner of the new VCR Group, celebrity chef Josh Capon presents a new spin on burger and skirt steak recipes that are sure to light up your backyard celebration long before the fireworks kick off. -Watch Chef Capon’s grilling tips video, below!

Capon’s signature bacon jam and secret sauce have made him a world winner seven times over – and he’s sharing his recipes for beef fans to enjoy. The combination of caramelized onions and minced bacon with evenly spread mayo, ketchup, diced red onion, vinegar and relish ensures each bite is full of rich flavor and tastes the same – absolutely delicious!  

Note: The Bacon Onion Jam can be made ahead and chilled in the fridge for a few days. Reheat in a sauté pan when you’re ready to use.

Pair your fresh-off-the-grill bacon jam burger with a refreshing cucumber salad for a cool contrast. The cucumber salad is marinaded in tangy seasonings and if you want to save more time for table talk (or lighting sparklers!), prepare the salad the day before and store it in the refrigerator. More time to marinade means more intense flavor to enjoy.

photo courtesy of: Beef. It’s What’s For Dinner

If you’re looking for something other than a burger, try Capon’s chile rubbed steak tacos with grilled Mexican street corn to bring heat and zesty flavors that feel like summertime. Allow the Skirt Steak to marinate in the spicey rub overnight (or at least for an hour) and char both sides of the steak to produce the most flavorful beef. Top the tender steak taco with fresh salsa, avocado, crumbled queso fresco and a lime wedge and you have a fourth of July fiesta in your mouth. The celebration continues with the bold flavor of grilled Mexican street corn, blending sweet, savory and fiery tastes that will have your family and friends asking for more.  

Whether you’re a first-time griller or a grill master, chef Capon has some grilling tips to ensure your guests keep coming back for more. Watch his grilling tips video below!

  • SEASON WELL: Prepare your beef patty by pressing a dimple into it, and seasoning it with salt, pepper, or any other of your favorite spices.
  • TAKE ITS TEMP: Cooking times are for fresh or thoroughly thawed ground beef. It should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  • REST IT: Don’t continuously flip the beef patties while they’re cooking and let the patties rest when they’re done.

Seven-Time Award Winning Burger


  • 4 Ground Beef Patties, 6 ounces each
  • 4 tablespoons Dijon mustard
  • 4 slices American cheese
  • 4 Brioche buns
  • Special sauce (recipe below)
  • Bacon onion jam (recipe below)
  • 1 cup dill or bread and butter pickles, sliced

Bacon Onion Jam

  • 1 pound bacon
  • 1/4 cup olive oil
  • 2 Spanish onions, diced
  • salt and pepper to taste

Special Sauce

  • 1 cup mayonnaise
  • 1 cup ketchup
  • 1/2 red onion, diced
  • 1 tablespoon red wine vinegar
  • 1/4 cup pickle relish


  1. Heat a cast iron pan or griddle to high heat. Season patties with salt and pepper and smear 1 tablespoon of Dijon mustard on one side of the burger.
  2. Lightly coat the pan or griddle with a little oil and sear the burgers with the mustard side facing up. Let the burgers caramelize before flipping, about 3-5 minutes. Using a meat thermometer, ensure that the internal temperature is 160F.
  3. Flip and place one slice of American cheese on each patty. Lightly toast the buns.
  4. Place 1 tablespoon of Special Sauce on top and bottom of each bun. Place the burger patty on the bottom bun and top with 1 tablespace of Warm Bacon Onion Jam. Top with 5 slices of pickles each.

Bacon Onion Jam

  1. Cook the bacon on a sheet pan in 350F oven until crispy, about 7-10 minutes. Set bacon aside to drain on paper towels. When bacon is cool, chop with a knife into small pieces or pulse in a food processor until chunky – don’t make mush!
  2. Dice the onions and sauté on medium heat in olive oil until caramelized and golden brown, about 20 minutes and season with salt and pepper. Combine the bacon and onions in a mixing bowl, season with more salt and pepper to taste and set aside.

Special Sauce

  1. Combine the mayo, ketchup, diced red onion, vinegar and relish in a mixing bowl. Mix well and keep in the fridge until ready to use.


Nutrition information per serving, 4 servings: 810 Calories; 48 g Total Fat (16.8 g Saturated Fat; 1.3 g Trans Fat; 6.2 g Polyunsaturated Fat; 15.8 g Monounsaturated Fat); 142 mg Cholesterol; 1921 mg Sodium; 45.7 g Total Carbohydrate; 0.6 g Dietary Fiber; 9.2 g Total Sugars; 2.5 g Added Sugars; 44 g Protein; 409 mg Calcium; 5.2 mg Iron; 524 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 10.8 mg Niacin; 0.5 mg Vitamin B6; 3.7 mcg Vitamin B12; 450.8 mg Phosphorus; 8.3 mg Zinc; 34.6 mcg Selenium; 118.9 mg Choline

Recipe courtesy beefitswhatsfordinner.com

Put Together a Mimosa Bar for Mom

Give Mom a relaxing Sunday morning “in” with this simple, delicious and customizable “momosa” bar.

DIY Mimosa Bar

  • Difficulty: simple and quick
  • Print


  • Santa Margherita Prosecco Superiore
  • Assorted fruits, sliced (strawberries, raspberries, blackberries, kiwi, etc.)
  • Assorted fruit juices (orange, mango, blood orange, lemonade, etc.)
  • 10 mint leaves, torn
  • 2 tablespoons of fresh lemon juice
  • ¼ cup confectioners’ sugar


  • Blend cups of confectioners’ sugar, mint and lemon together in a blender until smooth. Chill in refrigerator for 10 minutes.
  • Divide the mixture into glasses to add extra sweet flavor
  • Pour Santa Margherita Prosecco Superiore into each glass, stir
  • Top with selected juice. Garnish each glass with fruit.

blackberry and green tea popsicles

“Life was just a tire swing. ‘Jambalaya’ was the only song I could sing. Blackberry pickin’, eatin’ fried chicken, And I never knew a thing about pain. Life was just a tire swing.”

~ Jimmy Buffett

The plump, juicy blackberry and a hot summer day are perfect companions. After spending the day elbow deep in stickers to fill buckets, cold delicious popsicles made with the days’ bounty is the ultimate reward.

The tea experts at Choice Organic Teas have shared their deliciously simple three ingredient popsicles with us and we couldn’t wait to give these a whirl. Since blackberries grow wild and abundantly in the Northwest, all we had to do to fill our ingredients list, was step outdoors.

blackberry green tea popsicles

Makes approx 10 popsicles, depending on the size of your molds


  • popsicle molds or small cups
  • popsicle sticks
  • blender


  • 3 bags Japanese Green Tea
  • 2 cups water
  • 2 cups blackberries
  • 3/4 cup honey

What to do

  1. Steap tea bags in 180 degree water for 4 minutes. Remove tea bags and discard.
  2. Cool tea completely. Using blender, blend tea, berries and honey until liquified. Strain out seeds.
  3. Pour into molds, add sticks and place in freezer until solid.
  4. Remove from molds and enjoy!

Note: follow the manufacturers instructions included with molds for mold preparation and popsicle removal.

Recipe graciously provided by Choice Organic Teas

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naked corn on the cue

Summer cookouts are a favorite here at basil & salt and as always fresh foods are on the menu.

Whether you use the backyard barbecue or cook over a pit, fresh corn tastes a little better with a bit of char and smoke.

Lay your clean, shucked corn naked on the grill for a total cook time of about ten minutes. Turn often to ensure an even char.

Quick Tip

fresh cornIf you prefer your corn very tender or if you would like to lessen the grilling and char time, place unshucked corn in the microwave for up to 3 minutes. Cool, shuck and gently clean for grilling.



Enjoy a few of our other summer favorites!

Lemon Curd

DIY Mimosa Bar

Thank you for visiting basil & salt! We look forward to bringing you great content for gardening, parenting, health and beauty and of course, delicious recipes.

Look for our newest addition, Martinis & Mocktails, debuting on Blog Talk Radio Live!, in April, 2020. Stay tuned! Literally.

As always, I am raising a glass to you. Karie

You can find us on facebook and instagram @basilandsalt email: karie@basilandsalt.com

profile picKarie Engels is an author, founder and publisher of Basil & Salt Magazine. She enjoys a quiet life in a small farmhouse in Washington state with her quarrelsome cat, Pippin.

strawberry stuffed pork loin with sweet strawberry mashed potatoes

Whether your throwing a backyard bash or penning your Sunday dinner menu, this dynamic duo works for either occasion. The contrast of ripe strawberry and savory pork loin create the unlikely perfect pairing.

The dazzling flavor combinations of fresh thyme, toasted pine nuts, strawberries, goat cheese and pork make this main dish a top contender for the dinner table. Add the potato mash side dish with chopped white chocolate, strawberries and fresh thyme to complete the brilliant feast.

Thank you Terra’s Kitchen for sharing your recipe with us!

Strawberry Stuffed Pork Loin

Serves 4-6

Strawberry Stuffed Pig With Sweet Strawberry Mashed PotatoesWhat you need

  • 1 (2-pound) pork tenderloin
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups strawberries, stemmed and chopped
  • 2 cloves garlic, minced
  • 4 ounces goat cheese, at room temperature
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup pine nuts, toasted
  • 1/2 cup pork or chicken stock
  • Sweet Strawberry Mashed Potatoes (recipe to follow)

What to do:

  1. Preheat the oven to 400 ̊F.
  2. Butterfly Tenderloin: To butterfly the tenderloin, use a sharp knife and make a lengthwise cut down the center of the tenderloin to within 1⁄2 inch of the bottom. Open the cut meat and lay it flat between two pieces of plastic wrap. Pound the meat until it is an even thickness. Remove the top sheet of plastic wrap and lightly salt and pepper the exposed side of the tenderloin.
  3. Mix Stuffing: In a small mixing bowl, stir together the strawberries, garlic, goat cheese, thyme, and pine nuts.
  4. Stuff Tenderloin: Spread this mixture over the top of the tenderloin, leaving a clean 1-inch edge all around. Roll up the long side, removing the plastic wrap. Tie with butcher’s twine every 2 inches to secure. Lightly salt and pepper.
  5. Roast Tenderloin: Put the tenderloin in a shallow roasting pan along with the stock. Roast for 12 to 18 minutes, or until the internal temperature reaches 155 ̊F. Remove from the roasting pan, cover loosely with foil, and let the tenderloin rest while preparing the mashed potatoes. Slice and serve alongside potatoes.

Sweet Strawberry Mashed Potatoes

 Serves 6

Strawberry Mashed PotatoesWhat you need

  • 3 pounds potatoes, peeled and quartered
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 1/2 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 tablespoon chopped white chocolate
  • Freshly ground black pepper
  • 1/2 cup strawberries, stemmed and chopped
  • 1 tablespoon fresh thyme leaves

What to do:

  1. Cook the potatoes: Put the potatoes in a large pot and cover with cold water. Add the 1 teaspoon salt to the water and bring to a boil. Lower the heat and simmer, covered, for 15 to 20 minutes, until the potatoes can be easily pierced with a fork.
  2. Heat the Liquid: In a small saucepan, heat the cream and butter just until the butter has melted.
  3. Mash Potatoes: Drain the potatoes and return them to the pot. Add the hot cream mixture and the white chocolate. Using a potato masher, mash the potato mixture to your desired consistency. Salt and pepper to taste. Stir in the strawberries and thyme. Serve with sliced Strawberry Stuffed Pig.

Thank you for visiting basil & salt! We look forward to bringing you great content for gardening, parenting, health and beauty and of course, delicious recipes.

Look for our newest addition, Martinis & Mocktails, debuting on Blog Talk Radio Live!, in April, 2020. Stay tuned! Literally.

As always, I am raising a glass to you. Karie

You can find us on facebook and instagram @basilandsalt email: karie@basilandsalt.com

Roasted Red Pepper, Goat Cheese and Basil Galette

By Chef Karista Bennett

A savory galette feels like a special treat. Especially when summer produce is in full swing. Gorgeous garden ripe red peppers and fresh basil are combined with a silky goat cheese and flavorful basil pesto in this savory galette. It’s the perfect light but indulgent summer meal that is easily paired with a crisp white wine.


Roasted Red Pepper, Goat Cheese and Basil Galette

  • Difficulty: moderate
  • Print

Serves 4

Roasted Red Pepper, Basil and Goat Cheese Galette 4Ingredients

 Galette Dough 

  • 1 ½ cups all-purpose flour
  • ½ cup walnuts, toasted and chopped
  • ½ teaspoon salt
  • 1 stick (1/2 cup) of very cold unsalted butter, diced into small pieces
  • 1 egg
  • 2 ounces of cold water

For the Galette  

  • 2 red peppers roasted, peeled seeded and sliced into strips
  • 3 -4 ounces goat cheese
  • ¼ – 1/3 cup basil pesto
  • ½ bunch fresh basil, sliced chiffonade or torn
  • 1 egg whisked with 1 teaspoon water
  • Kosher salt or finishing salt


  1. In a food processor, add the walnuts and pulse until finely chopped. Then add the flour and salt and give it another pulse to combine.
  2. Add the cold butter and pulse until the mixture is crumbly.  Then add the egg and while the food processor is running, add one tablespoon of water at a time until the mixture forms a firm dough.
  3. Roll the dough out onto a slightly floured surface and pat it into a round disc. Cover with plastic wrap and refrigerate for at least an hour.
  4. When ready to make the galette, pre-heat the oven to 375F.
  5. On lightly floured parchment paper, roll out the dough into a rough circle, it doesn’t have to be perfect which is the beauty of a galette.  Roll the dough fairly thin, about 1/8th inch, but not too thin that it falls apart. Then transfer the parchment with the galette crust onto a baking sheet.
  6. Spread the pesto on the bottom of the galette, leaving room around the edges to fold. Then dollop the goat cheese over the pesto and then layer with the strips of roasted red pepper.
  7. Fold the edges of the galette dough toward the center of the galette to form a rustic pie shaped circle and then brush the edges with egg wash and sprinkle with kosher or finishing salt.
  8. Place the galette in the oven and bake for about 30 minutes until the edges are golden brown. Remove the galette from the oven and let it cool. Top with fresh basil chiffonade and serve with a crisp white wine.

Karista Bennett HR 2Karista is a passionate and experienced culinary arts professional, food photographer and freelance writer whose personal philosophy is to connect and inspire, visually through her photos and tasted in her recipes.  She believes “Food should not only satisfy hunger, it should feed the soul, nourish the body and delight the senses”

Her work appears regularly in several food, home and lifestyle magazines and she also publishes a recipe website at karistaskitchen.com  You can find her on Instagram at www.Instagram.com/lifearoundmytable and Facebook at facebook.com/karistaskitchen 

Karista lives in a beautiful and vibrant farming community in the Willamette Valley, Oregon with her husband, two daughters and one very tenacious terrier named Tank.



Blackberry Green Tea Popsicles

Hot summer daysThe plump, juicy blackberry and a hot summer day are perfect companions. After spending the day elbow deep in stickers to fill buckets, cold delicious popsicles created with the bounty you have harvested is the ultimate reward.

The tea experts at Choice Organic Teas have shared their deliciously simple three ingredient popsicles with us and we couldn’t wait to give these a whirl. Since blackberries grow wild and abundantly in the Northwest, all we had to do to fill our ingredients list was step outdoors.

Blackberry Green Tea Popsicles

Blackberry Green Tea PopsiclesHere’s what you’ll need:

– Popsicle molds or small cups
– Popsicle sticks
– Blender


– 3 Bags of Choice Organic Teas Premium Japanese Green tea
– 2 cups of water
– 2 cups blackberries (fresh or frozen)
– ¾ cup honey

Makes around 10 large popsicles depending on your molds.

What to do:

1. Steep three tea bags of Choice Organic Teas Premium Japanese Green tea in 2 cups of 180 degree water for 4 minutes. Remove tea bags.

Blackberry Green Tea Popsicles2. Cool the tea and use a blender to blend
tea, blackberries, and honey until liquefied.

3. Pour into your popsicle molds or cups, place popsicle sticks in the molds.Optional: Use a strainer to separate the blackberry seeds from the liquid before pouring into the molds.

Tip: If you’re using cups as popsicle molds, you may want to wait for them to become more solid before adding the popsicle sticks to ensure the sticks freeze upright.

4. Place popsicles in the freezer to freeze until they are solid and easily removed from the molds, and enjoy!

Recipe graciously provided by Choice Organic Teas