Summer Dairy Recipes from Our Cool Food Panel

June 30, 2017

June Dairy Month may be over, but there’s still time to celebrate all summer long. Our cool food panelists want to leave you with some dairy inspired recipes you can create at home to keep your family full and happy! Keep the party rolling with these dairy recipes perfect for parties, meals, and desserts!

Billy from Chef Billy ParisiPan Seared Scallops with White Wine and Herb Butter Sauce

“I don’t cook with scallops too often, but every time I do I am amazed at just how good they are and why I need to eat them more often. They are honestly like the eating a sea steak haha. They are so meaty and so flavorful, and respond so well when seared golden brown and coated in herbs and butter. It’s as if the scallop was only meant to be drenched in white wine, herbs and butter. Sure it’s a little more on the classic side, but once you take your first bite you’ll know exactly why it is considered ‘classic’.”

Ashley from Spoonful of Flavor5-Ingredient Parmesan Zucchini Fritters with Lemon Garlic Yogurt Sauce

“One of the best things about summer is all of the fresh summer produce from my garden! During the months of June, July and August, I usually have an abundance of zucchini. Out of all of the vegetables in my summer garden, zucchini is the most versatile. You can add it to muffinsoatmeal, cupcakes, pasta and more. My little girl loves it too so I’m always looking for more kid-friendly zucchini recipes. 5-ingredient Parmesan Zucchini Fritters with Lemon Garlic Yogurt Sauce are an easy snack or appetizer that is ready in less than 25 minutes!”

Dawn from CutefettiRed, White, and Blue Patriotic Dip Ideas

“It’s not a party without chips and dip, don’t you agree? With summer in full swing, it’s time to take our snacking festivities to the next level. These simple and delicious red, white & blue patriotic dips ideas won’t disappoint. I’m pairing up colorful chips and veggies with classic Heluva Good!® French Onion Dip that will be perfect for upcoming 4th of July celebrations.”

Silvia from Mama Latina TipsBanana Peanut Butter Chocolate Milk

“There is something comforting to me about banana and peanut butter together. I have always liked both, but I’m going to tell you a secret. Peanut butter is not very popular in Mexico. Having said that, my mom, being the free-thinking woman she is, had a jar in her fridge all the time when I was a child. I used to spread it on toast. But it wasn’t until I moved to the USA that I tried peanut butter with sweet foods like banana. I know this must all sound a little unbelievable to you peanut butter lovers, but it’s true. I’d never had a peanut butter and jelly sandwich, or a chocolate peanut butter cup, or peanut butter on bananas until I married my husband. Nowadays, one of my favorite snacks is a peanut butter, banana and chocolate sandwich next to a glass of cold milk.”

Dani from Adventure BiteBoozy Lavender Lemonade

“Pouring Florida’s Natural juice into a big beautiful pitcher at a brunch table is one of my secrets to getting that freshly squeezed orange juice taste without all the work of squeezing them that morning (ha!). Knowing how much I love their orange juice I was thrilled to learn that they also have a lemonade out! It’s a refreshing, never made from concentrate lemonade (just like their orange juice). A big deal for me though is that Florida’s Natural Lemonade is made with real cane sugar and not high fructose corn syrup. I take a lot of effort to make sure we stick to real foods and eat low sugar most of the time. And when we do have sweet treats I make it a point to find the real sugar versions or make my own.”

Christina from Dessert for TwoStrawberry Cake for Two

“I decided to try my hand at using packaged egg whites, because I can’t deny the convenience! I grabbed a carton of AllWhites® 100% liquid egg whites for this recipe. I’ve seen them in just about every grocery store around the country, so I’m 99% sure you can find them, too! They’re   made of 100% real liquid egg whites, and they’re rich in protein, have no cholesterol or fat, and have half the calories of traditional whole eggs. I mean, we’re making cake here, so if we can get a small break on the calories, let’s take it, ok? This recipe is similar to my small funfetti cakes for two, but I used 3 tablespoons of egg whites instead of the partial egg. It worked perfectly. I also swapped baking soda for baking powder, and I love how much these cakes rose and made a perfect dome on top.”

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