PIZZA BREAD

1 store-bought pizza crust
Epicure's Balsamic Vinaigrette (recipe on the bottle: 1 tbsp. Epicure's Balsamic Vinaigrette Mix, 3 tbsp. balsamic vinegar, and 1/3 c. olive oil. Make a half-batch if you like, and it can stay in the fridge for a week.)
grated cheese
Epicure's Pizza Seasoning

Whisk together vinaigrette ingredients and brush a bit onto the crust. Top with lots of grated cheese and a sprinkle of Pizza Seasoning. Bake at 400 F for 8-10 minutes. Dip in marinara sauce if you like.

FISH TACOS WITH CORN & BEAN SALSA

I used frozen tilapia for this recipe, and it called for the fish to be baked from frozen. You can use whatever fish you like.

4 tilapia filet per person
1 lime
Epicure's Cuban Seasoning (or Fajita Seasoning)
4 tortillas

Lay fish in a baking dish and squeeze lime juice over top. Sprinkle with seasoning and bake at 400 F for 15 minutes. Warm the tortillas if you want, and fill with fish, coleslaw, corn & bean salsa, and/or guacamole.

COLESLAW
2 c. coleslaw
1/4 c. mayonnaise
1 tsp. ketchup
1-2 tsp. Epicure's Big Burger Sauce Mix
squeeze of lime juice (optional)

Pour coleslaw in a bowl and combine remaining ingredients, adding a bit of water if it's too thick. Toss over coleslaw.

CORN & BEAN SALSA
1 can black beans, rinsed and drained
2 c. corn
handful of cherry tomatoes
1-2 tsp. Epicure's Salsa Mix (Poco Picante if you like it spicy, or Pico if you like it mild)
squeeze of lime juice
Epicure's Chili Lime Sansel (optional)

Toss together all the ingredients.

GUACAMOLE
1 avocado
1 tbsp. Epicure's Guacamole Dip Mix
squeeze of lime juice
2 tbsp. sour cream (optional)

Combine ingredients together with a fork.

HOMEMADE YOGURT (SLOW COOKER)

I love Greek yogurt, but it's expensive to buy! Here's a cheap and easy way to make your own yogurt.

4 c. milk (I used 2%)
1/4 c. plain yogurt
1/2 c. skim milk powder

Pour milk into slow cooker and turn on low heat. Heat for about 3 hours. Unplug slow cooker and let it sit for another 3 hours. Scoop out about 2 c. of warm milk and mix it with plain yogurt and skim milk powder until smooth. Pour back into the slow cooker. Keep the slow cooker unplugged, and wrap a thick bath towel all around it to keep the heat in. Let it sit for 8 hours. Stir yogurt and store in clean containers in the fridge. If you want to thicken it like Greek yogurt, put a colander over a bowl and line it with cheesecloth. Pour yogurt into the colander and let it strain. The liquid that comes out is the whey, and you'll be left with thick, creamy yogurt.

SPA-STYLE SALMON

This recipe from epicure.com is so easy to make, even though it sounds fancy! You can find the original recipe here.

SPA-STYLE SALMON
salmon fillets
asparagus, ends snapped off
olive oil
salt & pepper
Epicure's Lemon Dilly Dip Mix
lemon wedge

Place each salmon fillet in the middle of a large parchment paper square. Season with salt & pepper. Place asparagus on top and drizzle with olive oil. Sprinkle with Lemon Dilly dip mix and a squeeze of lemon juice. Use kitchen twine and tie up the parchment paper into a package. Place on a baking sheet and bake at 400 F for 10-15 minutes. Serve with rice and a side salad (I had mixed greens, cucumber, cherry tomatoes, goat cheese, and Epicure's Balsamic Vinaigrette.)

EGGNOG CHEESECAKE DIP

This is my new favourite fruit dip!

2 tbsp. Epicure's Eggnog Cheesecake Mix
1 tsp. Epicure's Hot Buttered Rum
1/2 pkg. cream cheese, softened
2 tbsp. Greek yogurt or plain yogurt

Combine ingredients together until smooth. Serve with fruit.

Eggnog dip on the left, Cranapple Cinnamon yogurt dip in the middle, and Carrot Cake Cheese Ball on the right.

ETON MESS

If you like food and/or exercise, you should totally check out this awesome blog by our friends Moira & Jonty: Climb Eat Cycle Repeat. I've been tempted by many of their recipes, but this one really caught my eye and it was the perfect time to try my new Epicure Chia Jam Mix.

You can find Moira & Jonty's recipe (along with some great tips on how to make meringues) here, and here is my adaptation:

3 egg whites
1/4 tsp. white vinegar
1/2 c. white sugar
1/2 c. icing sugar

2 c. frozen blueberries (or whatever berries you want)
2 tbsp. Epicure's Chia Jam Mix
1/2 tsp. balsamic vinegar

1 c. whipping cream
1-2 tbsp. Epicure's Summer Berry Dip Mix

In a metal bowl, beat egg whites and vinegar for about 1 minute until frothy. Combine sugars together and gradually add to the egg whites, 1 tbsp. at a time, while the mixer continues on medium-high. (Add 1 tbsp. every 30 seconds or so.) Once all the sugar has been added, continue beating for about 8 minutes or until you have stiff, glossy peaks. Scoop onto a baking sheet lined with parchment paper and bake at 300 F for 1 hour.

While the meringues are in the oven, prepare your blueberry jam. In a microwave safe dish (Epicure's Rectangle Steamer is perfect!) add blueberries, Chia Jam mix, and balsamic vinegar. Leave the lid off and microwave for 4 minutes. Mash up the berries a bit and put in the fridge for 15 minutes to let it set.

Beat the whipping cream and Summer Berry dip mix until soft peaks form. Fold a bit of the blueberry jam into the whipped cream.

In a large dessert bowl, or in smaller individual bowls/glasses, put layers of crumbled meringues, whipped cream, and jam. Serve immediately.

I will be making this many, many times! It was so good. Thank you Moira & Jonty!