Entertaining

End of Summer Beach Bonfire Recipes from Camp Makery

Happy Labor Day Weekend! We’re excited about having an extra day to celebrate (or mourn?) the end of summer. This weekend, we’re headed to the beach for a bonfire, Camp Makery style. Check out this entire inspiring shoot (with plenty of Pottery Barn love) here, and get the beach-friendly recipes below!

Recipes written exclusively for Inside & Out by Tiffany Sauter of Camp Makery
Photographer: Christina Richards
Styling & Art Direction: Lauren Weems of Camp Makery

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Baked Veggie Chips
I was inspired to create this recipe because my clients are often asking me what chips are the healthiest and which ones will help them lose weight.  I often have to give out bad news, and now instead of just telling them there are no healthy chips, I can offer them this recipe.

Ingredients

  • 2 cups assorted Root Vegetables such as sweet potatoes, turnips, carrots, golden or red beets, sliced thinly (I used both a mandolin slicer and just a knife)
  • 2 Tablespoons olive oil
  • A couple dashes of sea salt

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Preheat oven to 250°.  Toss the root vegetable slices with olive oil and salt.  Spread them out on a cookie sheet and bake for 1 hour.  Flip the slices and bake for another hour to 90 minutes, until slightly brown and crisp.  Let chips cool on a cooling rack.

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Nectarine, Heirloom Tomato, and Basil Salad
This is a seasonal and fun version of a caprese salad.  I love peaches and nectarines!

Ingredients

  • 3 nectarines or peaches, peeled, seeded and sliced
  • 3 heirloom tomatoes, sliced into bite-sized pieces
  • 12 sweet basil leaves
  • 4 ounces mozzarella cheese sliced into bite-sized pieces
  • 3 Tablespoons balsamic vinegar

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Toss nectarines, tomato, and basil together with the balsamic vinegar.  Add mozzarella slices and serve.

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Ahi Poke Dip
I get hooked on poke every time I visit friends in Hawaii.  I end up craving it when I’m home, so now I make my own.

Ingredients

  • 2 cups sashimi-grade ahi tuna
  • 1/4 cup sweet onion, minced
  • 1 green onion, sliced thin
  • 1/3 cup soy sauce or tamari sauce
  • 2 Tablespoons sesame oil

Dice tuna into large chunks.  Mix all ingredients together well and chill.

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Corn, Black Bean and Mango Salsa
Simple and yummy!

Ingredients

  • 1 cup frozen corn, thawed and roasted in the oven or 1 corn cob, boiled for 12 minutes and corn removed
  • 1 cup black beans, cooked or drained and rinsed from a can
  • 1 mango, diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño, seeded and diced
  • 1/3 cup red onion, diced
  • 3 Tablespoons fresh cilantro, torn
  • 1 lime, juiced

Add all the ingredients to a medium bowl and toss well.

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