If it fits, it can work as a snack, meal or energy boost wherever you are. Summertime in South Texas is for the taking with the ‘no rules’ nature of Mason jars. Nowadays chefs across the board are pushing to challenge what should or should not be eaten out of them. As it turns out, very little is off limits!
Invented in 1858 by John Landis Mason, Mason jars have been multi-use for well over a century…and at the moment couldn’t be more hip! It was only a few years ago that they were almost strictly for canning. The jars have since become as trendy as Kombucha and kale chips. 😉
As such, we invite you to go nuts on these savory summertime recipes featuring our friend, Mr. Mason:
Breakfast:
Blueberry and Grilled Peach Quinoa Parfait
peaches : quinoa : blueberries : vanilla Greek yogurt : pecans
Salted Turtle Overnight Oats
almond milk : dates : oats : pecans : sea salt
Pancakes in a Jar
flour : baking powder : organic sugar : margarine : nut milk : blueberries
Breakfast Casserole
bacon fat : Italian sausage links : sweet potato : candy onion : eggs : coconut milk
Salads:
Zucchini Pasta Salad with Avocado Spinach Dressing
zucchini : edamame : sliced celery : red bell pepper : cherry tomatoes : feta cheese : kalamata olives
Asian Noodle Salad
soba noodles : red bell pepper : edamame : carrots : green onions : rice noodles
Comfort Foods:
Gluten Free Mac-and-Cheese
noodles : egg : all-purpose flour : nonfat milk : dry mustard : grated cheese: breadcrumbs
Deconstructed Sushi
brown rice : rice vinegar : soy sauce : nori : carrot : cucumber matchsticks : avocado : pickled ginger : wasabi paste
Chicken Cordon Bleu
chicken breast cutlets : smoked ham : Swiss cheese : Panko breadcrumbs
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When I mentioned I wanted a spiralizer for my birthday, a girlfriend said she’s buying me one! Am going to make your zucchini pasta salad.
XOXOXO,
Brenda