Three Recipes To Celebrate National Eat Outside Day

Before we know it, the summer months will be coming to an end. Celebrate the last few weeks of warm weather by dining outside! Whether you’re hosting a dinner party in your backyard, organizing a casual picnic, or just eating lunch on your balcony, these refreshing summer recipes are for you!

Edamame Salad

Ingredients

• 1 package of frozen, shelled edamame
• 2 ears of corn
• 1 small container of cherry tomatoes
• 1 medium avocado
• Juice of 1 lime
• ¼ cup of cilantro
• Salt and pepper to taste
• Red pepper flakes (optional)

Directions

1. Thaw the frozen edamame in a bowl of warm water for 10 minutes.
2. Steam the corn. Corn can be wrapped in a paper towel on a plate and microwaved for 2 minutes!
3. Chop the cherry tomatoes in half and slice the avocado into small pieces.
4. Combine the edamame, corn, tomatoes, and avocado in a bowl
5. Add the lime juice, pepper, salt, and chili flakes. Enjoy!

Vegan Chocolate Chip Cookies

Ingredients

• ¼ cup vegan butter or coconut oil
• ½ cup any sugar
• ½ tsp vanilla extract
• ⅔ cup flour
• ½ tsp baking powder + baking soda
• chocolate chips (measure with your heart!)

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Melt the butter/coconut oil for 30 seconds in the microwave and mix with the sugar in a bowl.
3. Mix dry ingredients together in a separate large bowl and combine with the sugar mixture.
4. Roll the batter into balls and place on a baking sheet. Bonus points if you can use a reusable silicone baking mat!
5. Bake for 12 minutes and enjoy with a glass of plant milk!

Pasta with Kale Pesto

Ingredients

• 8 ounces of pasta
• ½ cup grape tomatoes
• 1 tablespoon olive oil
• 1 ripe avocado
• Juice of 1 lemon
• ½ cup fresh basil leaves
• 3 garlic cloves
• ½ cup fresh kale
• Red pepper flakes to taste
• Salt and pepper to taste

Directions

1. Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with a reusable silicone baking mat.
2. Drizzle the grape tomatoes in olive oil and season with salt and pepper. Bake for 12 minutes.
3. Bring a pot of water to boil, add in your pasta, and cook according to the package. 
4. Blend together the avocado, kale, basil, lemon juice, garlic, olive oil, salt and pepper. Blend until smooth, but make sure the pesto isn’t too runny.
5. Mix the pasta with the pesto and top with roasted tomatoes, salt, pepper, and red pepper flakes! Chill the pasta in the fridge for a refreshing summer meal!

Before you head to the kitchen to start cooking, have you ordered our new Picnic Kit? This kit has everything you need for a successful picnic including three different reusable bags, reusable food covers, and bamboo utensils all at a discounted price. 

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