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Serves: 20-30 people

Ingredients
3 lbs of mini peppers (yellow, red, orange, or assorted)
8 oz. goat cheese
4 oz. cream cheese
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1/3 cup fresh basil
1 tsp Kosher salt
10 oz. fresh arugula, for serving

\"PHOTO:
Kathleen Ashmore
PHOTO: Whipped goat cheese stuffed peppers.
>

Directions

Slice peppers in half and scoop out the seeds with a teaspoon. Set aside.

Blend goat cheese, cream cheese, olive oil, vinegar, basil, and salt in a food processor until very smooth.

Fill a pastry bag, or ziplock plastic bag, with the goat cheese mixture.

If using a plastic bag, snip off the tip with a pair of scissors.

Pipe the goat cheese filling onto each pepper half and top with a few pieces of arugula. Arrange on a large platter and serve.

Green Goddess Party Dip

@katcancook Your Memorial Day needs this easy Green Goddess Dip! @sistemafoodstorage #memorialdayfood #mealprepideas #ad #greengoddess #summerrecipe ♬ original sound - Kathleen Ashmore

Every backyard BBQ party needs a good dip, and this one from Ashmore is simple and screams summer with the vibrant green hue and fresh flavors to go with any grilled foods.

Makes: 2 cups

Ingredients
1 1/2 cups whole milk cottage cheese
3 oz. goat cheese
1/4 cup olive oil
1 small garlic clove, smashed
2 cup mixed fresh herbs: parsley, basil, chives
2 tablespoon red wine vinegar
1 teaspoon sea salt

Directions

In the bowl of a food processor combine ricotta cheese, goat cheese, fresh herbs, garlic, olive oil, salt and pepper.

Process until well combined, smooth and whipped. Add more olive oil if the consistency is too thick.

Store in the refrigerator in an airtight container for 5-7 days, then serve with fresh veggies and crackers. Enjoy!

Easy Peach Cobbler for One

Youtuber Joanne Molinaro, aka The Korean Vegan, shared her single serving dessert that's easy to batch out based on the crowd size and means there's little to no food waste. If you're keeping the crowd smaller this summer, this is a great option for individual dishes.

Peach Filling
1/2 small peach
1 tablespoon brown sugar
1 teaspoon corn starch
1 tablespoon lemon juice
pinch salt

Topping
1/4 cup flour
1 tablespoon powdered sugar
1/2 teaspoon baking powder
pinch baking soda
pinch salt
pinch ground coriander
1 tablespoon vegan butter
2 tablespoon plant milk
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon brown sugar

Directions

Preheat oven to 350 degrees.

To make the filling: Slice the peach half into thin slices. You can also chop them up into small chunks, whatever is your pleasure. Add the brown sugar, corn starch and salt. Add lemon juice. Mix everything together and set aside.

To make the cake topping: Add flour, sugar, baking powder, baking soda, coriander, and salt into a large bowl. Stir with whisk until well combined. Add vegan butter and plant milk, as well as vanilla extract. Stir with whisk–your batter will be thick and sticky.

Place the peaches into a small individual sized ramekin that has been buttered or sprayed with cooking spray. Scoop the cake batter over the top. Smooth the cake batter with the back of a spoon. Sprinkle with a little brown sugar.

Place the cobbler in your preheated oven and bake for approximately 15 minutes, until the top is golden brown.

Recipe reprinted courtesy of the Korean Vegan with permission from YouTube.

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