Summer Burrata Board

Celebrate summer’s arrival with our irresistibly delicious Summer Burrata Board, featuring fresh fruit, cheese, and prosciutto!

Charcuterie board, but make it summer! Welcome summer with our Summer Burrata Board!

Today marks the first day of summer, and there's no better way to celebrate than with a vibrant and delectable fruit, burrata cheese, and prosciutto board. This colorful charcuterie board is not only a feast for the eyes but also a delightful fusion of flavors and textures that capture the essence of summer. The juiciness of ripe peaches and apricots, the burst of sweetness from blueberries and cherries, and the savory indulgence of creamy burrata and delicate prosciutto, all come together in perfect harmony.

This summer board is a testament to the bounty of summer produce, complemented by the rich, salty notes of prosciutto and the creamy decadence of burrata. Drizzled with olive oil, sprinkled with our Carrot Turmeric Garden Granola, and served with a side of hot honey for a touch of spice, every bite is a celebration of summer's finest offerings. Whether you're hosting a gathering with friends or enjoying a leisurely afternoon in the sun, this board is the perfect way to kick off the summer season and bring a touch of summer magic to your table!

Prep Time: 25 mins
Cook Time: 0 mins
Total Time: 25 mins

Appetizer, Charcuterie Board
Gluten-Free

Ingredients

• Burrata Ball, 1 large 8 oz burrata ball

• Yellow Cherry Tomatoes, 10-20

• Peaches, 1-2 ripe peaches

• Rainier cherries, 10-20 cherries

• Apricots, 1 or 2 depending on preference

• Blueberries, 1/3 cup

• Prosciutto, approximately 8-10 slices

• Garden Granola Carrot Turmeric, 1-1.5 cups

• Crostini, 12 pieces

• Hot honey, 1 small jar

• Olive oil

• Flaky salt

• fresh cracked black pepper

• Basil leaves

Instructions 

1. Prepare the Produce: 

• Wash all the produce thoroughly.

• Cherry Tomatoes: Halve them or leave them whole based on your preference.

• Peaches: Slice into wedges.

• Apricots: Halve and remove the pits, then slice.

• Blueberries: Leave whole.

• Cherries: Halve and pit them if desired or leave them whole for a more rustic look.

2. Arrange the Produce:

• On your serving board, create separate sections for each type of fruit:

  • Cherry tomatoes

  • Peach slices

  • Apricot slices

  • Blueberries

  • Cherries

3. Add Prosciutto: Cut prosciutto pieces in half or thirds. Arrange them on the board, folding or rolling them for an appealing presentation.

4. Prepare the Burrata:

• Transfer the burrata ball to the center of the board.

• Using a sharp knife, slice down the center of the burrata and gently push back the sides to expose the creamy inside.

5. Add the Granola and Honey:

• Place a small ramekin of Carrot Turmeric Granola directly next to the burrata.

• Place a small jar of hot honey on the board with a honey dipper or small spoon for serving.

6. Dress the Burrata:

•  Drizzle a little olive oil over the top of the burrata.

• Sprinkle with salt and pepper.

• Generously sprinkle Garden Granola Carrot Turmeric granola over the top.

7. Add Bread/Crackers:

• Surround the board with gluten-free crostini or gluten-free crackers, arranging them neatly around the edges.

 8. Garnish:

• Scatter fresh basil leaves around the board for a burst of color and flavor.

9. Serve:

•    Ensure everything is easily accessible and enjoy the beautiful and delicious spread!

Garden Granola®, Carrot Turmeric, 8 oz

$10.50

Roasted Balsamic Strawberries with Vanilla Bean and Thyme Recipe: A Perfect Summer Dessert

As the days get warmer and the sun shines brighter, it's officially berry season! There's nothing quite like the burst of sweet and tangy flavors from fresh strawberries, and this recipe is the perfect way to showcase them. Today, we're transforming simple strawberries into a gourmet delight by roasting them with balsamic vinegar, vanilla bean, and thyme, and pairing them with a creamy scoop of vanilla ice cream and the award-winning taste of our Garden Granola® Beetroot Ginger Granola. This gluten-free dessert is not only delicious, but also incredibly easy to make. To make this dessert vegan, simply use non-dairy ice cream. Let's dive into the recipe!

Prep Time: 10 minutes
Cook time: 30 minutes
Gluten-Free, Vegan optional

Ingredients

• 1.5 cups strawberries, hulled and sliced

• 2 tbsp maple syrup (or honey)

• 2 tsp vanilla bean paste

• 2 tbsp balsamic vinegar

• 1 sprig of fresh thyme, leaves removed and chopped

• A heavy pinch of sea salt

• vanilla bean ice cream, for serving

• Garden Granola Beetroot Ginger, for serving

Directions

1. Preheat Your Oven: Begin by preheating your oven to 375°F (190°C).

2. Prepare the Strawberries: Line a baking sheet with parchment paper. Spread the hulled and sliced strawberries evenly across the sheet.

3. Add Flavor: In a small bowl, mix together the honey or maple syrup, vanilla bean paste, balsamic vinegar, chopped thyme, and sea salt. Drizzle this mixture over the strawberries, tossing them gently to ensure they are thoroughly coated.

4. Roast to Perfection: Place the baking sheet in the oven and roast the strawberries for approximately 30 minutes. The strawberries should become tender and slightly caramelized, with the balsamic vinegar adding a rich depth of flavor, the vanilla bean paste infusing a sweet aromatic note, and the thyme contributing a subtle, earthy freshness.

5. Serve: Once roasted, remove the strawberries from the oven. Serve them warm, with a generous scoop of vanilla ice cream. For the final touch, sprinkle Garden Granola Beetroot Ginger over the top, adding a delightful subtle crunch to every bite.

This simple yet sophisticated dessert is a fantastic way to celebrate the abundance of berry season. Whether you're hosting a summer gathering or simply treating yourself to a special dessert, this recipe is sure to impress. Don't forget to share your creations and tag us @victorydancefoods #victorydancefoods on social media.

Happy cooking, and here's to savoring every bite of berry season!

Garden Granola®, Beet Ginger 8 oz

$10.50

Labneh with Peach Jalapeño Salsa

Add some end-of-summer magic to your Labor Day Weekend spread, when you make this easy peach jalapeño salsa and labneh dip! This dish has the ideal blend of sweet, sour, and savory flavors, with a touch of heat. Serve with oven-baked gluten-free pita chips for the perfect appetizer or afternoon snack to close out the summer season.

Ripe peaches, crushed pistachios, Carrot Turmeric Garden Granola® and a drizzle of wildflower honey make this salsa paired with labneh a true crowdpleaser.

Gluten-Free.

Ingredients

• 1 - 1.5 c labneh

• 3 tablespoons crushed pistachios

• 1 tsp wildflower honey

• 1/2 c Garden Granola® Carrot Turmeric

  Peach Jalapeno Salsa

• 2 c peaches, diced

• 1/3 c red onion, diced

• 1 jalapeño, seeded and finely diced

• 1/2 c cilantro chopped

• 2 tbsp fresh mint

• 1 lime juiced

• 1/2 tsp Sea salt

  Pita Chips

• 2-3 pieces of of gluten-free or conventional pita bread (Thawed, if frozen)

• olive oil

• salt

Instructions

Peach Jalapeño Salsa

1. To a mixing bowl add the peaches, red onion, jalapeño, cilantro, mint, lime and sea salt to a bowl. Gently fold and stir to combine.

2. Cover and store in fridge for at least 30 min to allow the flavors of the salsa to come together.

3. Once ready, remove peach salsa from the fridge.

4. To assemble, spoon the labneh onto a serving platter.

5. Spoon the peach salsa over the labneh.

6. Top with crushed pistachios, Garden Granola® Carrot Turmeric and a drizzle of wildflower honey.

7. Serve with oven baked gluten-free pita chips, recipe to follow.

Baked Pita Chips

1. Pre-heat oven to 375 Fahrenheit.

2. Cut each pita bread in quarters and each quarter in half making 8 triangles.

3. Place the pita triangles in a single layer on a baking sheet pan or spread out on 2 sheet pans and sprinkle lightly with olive oil and salt.

4. Bake for about 8-10 minutes, turning half-way through, until crisp.

5. Remove from oven and let cool

Recipe Tips

• Bake time will vary on the pita chips depending on the thickness of the pita.

• For very crispy chips, the pita triangles can be brushed with olive oil on both sides.

• Gluten-free pita can be found in most grocery stores in the frozen aisle. MyBread and Bfree are two brands we know of that are Gluten Free Certified by GFCO.org and Against the Grain pita is made in a dedicated gluten-free facility.

• Whenever thawing gluten-free pita we recommend covering the pita with clean dish towel as it comes to room temperature. Alternatively. you can warm it in 10 second increments in microwave and keep covered after removing. Frozen gluten-free pita needs to be at least room temperature to be flexible.

photography and recipe by Melissa thequeenship.com

Barbie-inspired Iced Beetroot Latte

It’s the summer of Barbie and all things pink! And we too have caught Barbie-fever.

Symptoms of Barbie-fever vary, but generally begin with an irresistible urge to incorporate more pink into your everyday life through pink clothes and accessories, and eventually progress to cravings for pink food and beverages. And it was a Barbie-fever-dream that lead us to dream up this Barbie-inspired pink Iced Beetroot Latte!

It’s pink, delicious, caffeine-free and fit for Barbie! The pink-dyed milk is made using the milk leftover after enjoying a bowl of our award-winning Beetroot Ginger Garden Granola®. We normally drink the leftover milk straight from the bowl, but in Barbie’s honor, we are showing some restraint and saving it to use in this delicious latte. So join us in our embrace of all things pink and enjoy this Barbie-inspired Iced Beetroot latte! Cheers!

Ingredients

• 8 oz Garden Granola® Beetroot Ginger

• 8 oz Milk of choice.

• 2 tbsp beetroot powder

• 1 tbsp honey

• 2 tbsp hot water

• Ice

Instructions

1. Set a highball glass or tumbler in the freezer so it get's icy cold when making the drink.

2. In a small bowl combine 1/2 cup Garden Granola® Beetroot Ginger to 1 cup milk.

3. Let sit a few minutes so milk turns pink, then eat and strain to remove any remaining granola pieces and set aside.

4. Add the beetroot powder, honey and hot water to a small glass and using a hand frother mix until nice and foamy and set aside.

5. Transfer 8 oz of pink milk to a small pitcher or glass and using a hand frother mix the milk until nice and foamy and set aside.

6. Retrieve glass from freezer and fill it to the brim with ice cubes.

7. Pour over the beetroot powder mixture over the ice into the glass so it is roughly 1/2 full of the beetroot mixture.

8. Add in the foamed pink milk until the glass is full.

9. Gently stir with a straw once or twice to combine.

10. Enjoy!

Recipe and photography by Melissa of thequeenship.com.

Matcha Tonic Mocktail

This Matcha Tonic Mocktail is the answer to our prayers for a new refreshing drink to assuage the end-of-summer swelter we are experiencing in Chicago. Inspired by our Kale Matcha Garden Granola®, this mocktail effortlessly fuses the spice and zest of fresh ginger with the vegetal sweetness of ceremonial-grade matcha, fresh lime, and effervescent tonic water. It’s vibrant, refreshing, and invigorating like every summer sipper should be! Cheers to the perfect way to savor the last days of summer!  

Vegan & Gluten Free

Makes 1

Ingredients

• Ice cubes

• Tonic Water (I used Fever Tree)

• Lime wheels 2-3

Ginger Simple Syrup

• 1/2 c sugar

• 1/2 c water

• 1 inch knob ginger, peeled and sliced

Matcha Shot

• 1 tsp ceremonial grade matcha

• 2 oz of hot water

Directions:

Ginger Simple Syrup

1. Add 1/2 cup water, 1/2 cup of sugar and 1 inch knob of peeled and thinly sliced ginger root to a small saucepan. Bring the mixture to a boil, then reduce and simmer over medium heat, stirring, until the sugar is dissolved.

2. Remove from heat and let cool.

3. Strain syrup through fine mesh and set aside.

Matcha Shot

1. Combine 2 oz of hot water with 1 tsp of matcha powder.

2. Using a matcha whisk, whisk together the matcha until combined. If you don’t have a matcha whisk, you can use a small glass jar with a lid and vigorously shake the matcha and water together. Set aside and let cool.

Build the Matcha Tonic Mocktail

1. Fill a tall highball glass or tumbler to the brim with ice cubes.

2. Pour tonic water over ice leaving about an inch from the top of the glass.

3. Pour 2 teaspoons of ginger syrup into the prepared 2 oz matcha shot and stir.

4. Pour the matcha shot and ginger syrup mixture into the glass.

5. Top off glass with any remaining tonic if desired.

6. Gently stir to combine.

7. Submerge a lime wheel or two into the glass and add one to the rim to garnish.

8. Sip and enjoy!

Recipe tips

• Get it icy cold! Chill your glass in the freezer for the perfect temperature on a cool day.

• For a spicier tasting ginger simple syrup, after removing from heat, cover the saucepan to let the ginger infuse the syrup for at least one hour.

• Ginger simple syrup is great to have on hand for cocktails and mocktails and excess can be stored in the fridge for up to two weeks!

Recipe and photography by Melissa of thequeenship.com.

Tomato, Peach and Burrata Puff Pastry Tart

Enjoy the flavors of summer with our Tomato, Peach and Burrata Puff Pastry Tart featuring Garden Granola Carrot Turmeric. This recipe is perfect for celebrating peach season! Savor the mouth-watering combination of sweet, juicy peaches, ripe tomatoes, and creamy burrata cheese on a buttery and flaky puff pastry crust. For a zesty crunch and a touch of tartness, we added our Garden Granola® Carrot Turmeric Montmorency cherries and all. The combination of the sweet stone fruit and tomatoes offers a sweet and savory bite that pairs perfectly with Garden Granola Carrot Turmeric. This tart is sure to be the star of your weekend brunch.

Note: You can easily make this recipe plant-based or gluten-free with a few substitutions. To make it plant-based, use Dufour Pastry Kitchen’s Dairy Free Plant Based Puff Pastry and substitute cashew cream for the burrata. To make this recipe gluten-free, we recommend using GeeFree puff pastry or Schär Gluten Free puff pastry. Look for them in the frozen aisle of your local grocer. Both brands offerings are Certified Gluten Free by the GFCO!

Recipe and Photography by Melissa of thequeenship.com

Ingredients

• 1 sheet puff pastry - thawed

• 1 tbsp flour

• 2 large heirloom tomatoes, sliced thinly

• 2 peaches, sliced thinly

• olive oil for drizzle

• Basil oil (1/4 c EVOO & 1/4 c fresh basil blended)

• Basil leaves for garnish

• Flaky salt

• 1 burrata ball

• Optional: balsamic for a finishing drizzle

• Garden Granola, Carrot Turmeric

Instructions:

1. Preheat oven to 400 Farenheit.

2. Unfold puff pastry on a parchment lined baking sheet and sprinkle flour over top.

3. Using a fork, poke holes throughout the pastry.

4. Pre-cook the puff pastry for 10 minutes.

5. Meanwhile line the tomato slices on paper towels and gently press the moisture out. You may have to change the paper towels once to get max moisture out.

6. Remove the pastry and let cool for 10 minutes. (This allows the puff pastry to flatten a bit).

7. Begin to layer the pastry, alternating between peaches and tomatoes. Drizzle olive oil over top and sprinkle with sea salt.

8. Bake for 25-30 min. Remove from heat and allow to cool for a few minutes.

9. Garnish with burrata ball, basil leaves, and basil oil.

10. Top generously with pieces of Garden Granola, Carrot Turmeric.

11. Enjoy!

Recipe and photography by Melissa of thequeenship.com