Potlucks are a great way to feed a crowd and a great opportunity to try new recipes. We have compiled our favorite summer potluck friendly recipes! 

Supersized High-Protein Guacamole

Total Time: 10 minutes
Serves: 2

Ingredients

• 1 medium ripe avocado, roughly chopped
• 1/2 cup reduced-fat cottage cheese
• 4 large hard-boiled eggs, whites roughly chopped (reserve yolks for another recipe)
• 1/3 medium red onion, roughly chopped
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 1/2 medium jalapeno pepper, seeds and veins removed, finely chopped (optional
• 2 Tbsp fresh cilantro (garnish; optional)

Method

Add avocado, cottage cheese, eggs, onion, garlic, and lime juice to a food processor; season with salt and pepper (if desired). Add jalapeño and cilantro (if desired). Cover; pulse until combined.

Bavarian Beer Cheese Dip

Prep Time: 12 minutes
Chilling Time: 2 hours
Serves: 12 (approx. 1/4 cup each)

Ingredients:

• 8 oz. Brie cheese (approx. 1 cup)
• 8 oz. camembert cheese (approx. 1 cup)
• 8 oz. low-fat cream cheese (approx. 1 cup)
• 2 Tbsp. light beer
• 1 Tbsp. sweet (or smoked) paprika
• ¾ tsp. ground caraway seeds
• ¼ tsp. sea salt (or Himalayan salt)
• ¾ cup finely chopped onion (approx. 1 medium)
• ¼ cup finely chopped chives

Method:

Remove rinds from Brie and camembert. Add Brie, camembert, cream cheese, beer, paprika, caraway seeds, and salt to a food processor. Process until smooth, scraping down if necessary. Transfer dip to a serving bowl. Add onion; stir to combine. Top with chives. Cover; refrigerate for at least 2 hours. Enjoy!

Herbed Potato Salad

Prep Time: 20 minutes
Cook Time: 5 minutes
Serves: 6 side servings

Ingredients:

• 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds
• 1 tablespoon fine sea salt
• ¼ cup olive oil
• ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
• ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 cloves garlic, roughly chopped
• Freshly ground black pepper, to taste
• 3 stalks celery, chopped

Method:

In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.

Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl. In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t
have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)

Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.

Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.

Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

BLT Chopped Salad with Corn, Feta + Avocado

Total Time: 25 minutes
Serves: 2

Ingredients:

• 2 cups butter lettuce, chopped
• 2 cups fresh arugula, chopped
• 1 pint grape tomatoes, quartered
• 4 slices thick-cut bacon, fried and crumbled
• 1 cup sweet corn
• 1 avocado, chopped
• 4 ounces feta, crumbled
• 1 1/2 tablespoons olive oil
• 1 lime, juiced
• 1/4 tablespoons salt
• 1/4 tablespoons pepper

Method:

In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly  amount 2 plates. Serve!

Crunchy Peanut Cabbage Salad

Total Time: 10 minutes
Serves: 5

Ingredients:

For Dressing

• ⅓ cup water
• ¼ cup powdered peanut butter
• ¼ cup rice vinegar, unseasoned
• 1 Tbsp. reduced-sodium tamari soy sauce
• 1 Tbsp. sriracha sauce
• 2 cloves garlic, finely chopped
• 1½ tsp. ground ginger
• 3 to 4 packets powdered stevia (optional)

For Salad

• 4 cups shredded green cabbage
• 4 cups shredded red cabbage
• 2 cups shredded carrots
• 1 medium red bell pepper, thinly sliced
• 4 green onions, thinly sliced
• ¼ cup dry-roasted unsalted peanuts, chopped
• ¼ cup fresh cilantro (or fresh mint), chopped

Method:

To make dressing, add water, powdered peanut butter, vinegar, soy sauce, sriracha, garlic, ginger, and stevia (if desired) to a large mixing bowl; whisk to combine.
To make salad, add green cabbage, red cabbage, carrots, and bell pepper to dressing; mix well.

Evenly divide among 5 serving bowls; garnish with green onions, peanuts, and cilantro. Serve immediately, or store refrigerated in an airtight container for up to 4 days.

Grilled Ginger-Sesame Chicken Chopped Salad

Prep Time: 40 minutes
Cook Time: 10 minutes
Serves: 4

Ingredients:

Dressing and Marinade

• 1/4 cup low-sodium soy sauce
• 2 Tbsp finely minced ginger
• 3 Tbsp canola oil
• 2 Tbsp hoisin sauce
• 1 Tbsp toasted sesame oil
• 1 tsp Sriracha (I didn't even notice it, so if you like heat add a little more)
• 1/2 tsp salt, then more to taste as desired
• 1/4 cup red wine vinegar
• 1/4 cup chopped green onions , green and white parts

Salad

• 2 (9 oz) boneless skinless chicken breasts
• 1 lb napa cabbage , halved lengthwise and thinly sliced crosswise
• 1 1/2 - 2 cups matchstick carrots , or 2 medium carrots cut into matchsticks
• 2/3 cup slivered or sliced almonds, toasted
• 1/2 cup cilantro leaves, chopped
• 3 chopped green onions, green and white parts
• 1 tsp white sesame seeds, toasted
• 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)

Method:

In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired,
original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much).

Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture,  reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day. Add red wine vinegar and 1/4 cup chopped green onions to remaining dressing mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).

Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with  canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of
chicken when tested with a meat thermometer).

Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips  about 1/4-inch thick.

To assemble salad:
In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.

Melon Salad with Ginger-Mint Dressing

Total Time: 20 minutes
Serves: 12

Ingredients:

• 1/4 of a watermelon
• 1/2 of a honeydew melon
• one whole cantaloupe

For the dressing

• Juice from 1/2 an orange (about 1/3 cup)
• Juice from 1 lime (about 1/4 cup)
• 2 Tablespoon chopped fresh mint
• 2 teaspoon freshly grated ginger
• 1 teaspoon honey
• 1/8 teaspoon salt

Method:

Chop up melon into 1-inch pieces and place in a really large bowl -- the one you take to potlucks.

Whisk dressing ingredients together and pour over melon. Mix well and taste.
If the dressing is too strong, add more melon.

Greek Salad Sushi Rolls

Total Time: 15 minutes
Serves: 1

Ingredients:

• 1 medium tomato, finely chopped
• ½ medium yellow bell pepper, finely chopped
• 2 Tbsp. finely chopped red onion
• 1 ⁄ cup reduced-fat (0 or 2%) plain Greek yogurt
• 2 Tbsp. crumbled feta cheese
• 1 ⁄ tsp. dried oregano
• 1 ⁄ tsp. garlic powder
• 1 pinch sea salt (or Himalayan salt)
• 2 large cucumbers

Method:

Add tomato, bell pepper, and red onion to a medium mixing bowl; stir gently to combine.  Set aside.

Add yogurt, feta, oregano, garlic powder, and salt to a small bowl; stir to combine, mashing feta with spoon to break into smaller pieces. Set aside.

Arrange paper towels or clean dish towels on a baking sheet or flat surface. Set aside.
Using a vegetable peeler or mandoline, slice one cucumber into long thin strips; continue until the peeler or mandoline reaches seeds at the center of the cucumber. Turn cucumber over and slice strips from the other side until you reach seeds. Repeat with remaining cucumber. Reserve the centers of the cucumbers for another purpose, if desired. Arrange cucumber strips in a single layer on towels. Gently blot dry with more towels.

Spread a small amount of yogurt mixture, about 1 tsp, evenly onto one cucumber strip; top evenly with about 1 Tbsp tomato mixture; repeat with remaining cucumber strips. Using clean hands and beginning at one end of one strip, roll up cucumber to make a pinwheel; repeat with remaining cucumber strips. Serve immediately.

Crab Salad Deviled Eggs

Total Time: 15 minutes
Serves: 4 (4 halves each)

Ingredients:

• 8 large hard-boiled eggs
• 4 oz. lump crab meat, shell shards removed, divided use
• 3 Tbsp. olive oil-based mayonnaise
• 2 tsp. chopped fresh dill
• 2 tsp. Dijon mustard
• 1½ tsp. fresh lemon juice
• ¾ tsp. Old Bay® seasoning
• ½ tsp. hot pepper sauce (optional)
• 1 Tbsp. finely chopped fresh chives
• ¼ tsp. ground smoked paprika

Method:

Slice eggs in half lengthwise; separate yolks from whites. Set whites aside.

Add yolks, 2 oz. crab, mayonnaise, dill, mustard, lemon juice, seasoning, and hot pepper sauce (if desired) to the food processor; process until smooth.

Place egg yolk mixture in a resealable plastic bag; snip off one corner of bag. Pipe mixture  into the center of each egg white half, filling so they are slightly mounded.

Evenly divide remaining 2 oz crab among eggs (approximately 1 tsp each); sprinkle with chives and paprika. Refrigerate until ready to serve.

Pesto Shrimp Cucumber Rolls

Total Time: 35 minutes
Yields: 16-18 rolls

Ingredients:

• 8-10 ounces uncooked, thawed shrimp
• sea salt
• 1 Tablespoon ghee or coconut oil
• 1 large garlic clove, peeled and minced
• 1/2 of an avocado, peeled and pitted
• 2 Tablespoons pesto
• 1 Tablespoon freshly squeezed lemon juice
• 2 English cucumbers

Method:

If your shrimp haven't been cleaned, pull the tails off and run the tip of your knife into the curve of the shrimp to pull out that weird dark stringy thing. That's the digestive tract. You don't want to eat that. Toss in a couple generous pinches of salt and mix them around.

Heat the butter/oil over medium heat in a medium skillet. Add garlic and cook for about 1 minute. Add shrimp to skillet and cook until shrimp has just barely turned pink all over. It
only takes a few minutes. Remove from heat and let them cool for a few minutes.

Place the shrimp in the food processor with the avocado half, pesto, and lemon juice. Pulse
until everything is chopped finely and combined thoroughly. Taste, and adjust salt as
necessary. You may want this slightly salty to compensate for the cucumber coming later.

Cut the ends off the cucumber, then slice them as thin as you can with a mandoline slicer.
Spread about 2 teaspoons of the shrimp filling onto 3/4 of each cucumber slice. Starting at
the filling end, roll it up and secure with a toothpick. You should have 16-18 cucumber rolls.

Chill until ready to serve.

Vegan Protein Pesto

Total Time: 10 minutes
Serves: 4

Ingredients:

• 1½ cups canned cannellini beans, drained, rinsed
• 1½ cups fresh parsley leaves
• ½ cup chopped green onion (approx. 4 medium stalks)
• 3 Tbsp. olive oil
• 2 Tbsp. red wine vinegar (or lemon juice)
• 1 clove garlic
• ½ tsp. sea salt (or Himalayan salt)

Method:

Add beans, parsley, green onion, oil, vinegar, garlic, and salt to a food processor; pulse until smooth.

Mushroom Pizza Bites

Prep Time: 6 minutes
Cook Time: 9 minutes
Serves: 1

Ingredients:

• 12 large white mushrooms, stems removed
• ¼ cup chopped raw spinach
• ¼ cup all-natural marinara sauce
• Garlic powder (to taste; optional)
• ¼ cup shredded mozzarella cheese
• 2 Tbsp. chopped fresh basil leaves

Method:

Preheat oven to 375° F. Line baking sheet with parchment paper; coat with spray. Arrange mushrooms on prepared baking sheet, stemside down; coat lightly with spray. Bake for 6 minutes; leave oven on.

Flip mushrooms; let mushrooms sit for 1 minute to release liquid. Pour out any liquid that has collected inside the mushroom cap, then blot dry with a paper towel.

Fill each mushroom with 1 tsp. spinach, 1 tsp. marinara sauce, and garlic powder (if desired); top with 1 tsp. cheese. Bake for 3 minutes, until cheese is melted.

Garnish with basil; serve immediately, or store refrigerated in an airtight container for up to four days.

Mini Pepper Tacos

Prep Time: 15 minutes
Cook Time: 29 minutes
Serves: 4

Ingredients:

• ¼ medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 12 oz. raw 93% lean ground turkey
• ¾ cup fresh salsa
• ¼ tsp. chili powder
• 1 (1-lb.) bag sweet mini-peppers, stems and seeds removed, cut in half
• 1 medium jalapeño pepper, seeded, finely chopped (optional)
• 2 Tbsp. chopped fresh cilantro (optional)

Method:

Preheat oven to 400° F.
Line large baking sheet with parchment paper; set aside.

Heat a medium nonstick skillet, coated with spray, over medium/high heat. Add onion; cook, stirring frequently, 3 to 4 minutes, until onion is translucent.
Add garlic and turkey; cook 4 to 5 minutes, stirring to break turkey into crumbles, until no longer pink.
Add salsa and chili powder; cook, stirring occasionally, 4 to 5 minutes, or until most of the liquid has evaporated.

Arrange peppers on baking sheet. Spoon 2 to 3 tsp. turkey mixture into each pepper; pack  lightly. Bake for 15 minutes.

Garnish with jalapeño and cilantro (if desired).
Divide evenly among four plates; serve immediately, or store refrigerated in an airtight container for up to four days.

Philly Cheese Steak Sliders

Prep Time: 15 minutes
Cook Time: 16 minutes
Serves: 4

Ingredients:

• 2 tsp. olive oil
• 1 medium onion, sliced
• 1 medium green (or red) bell pepper, sliced
• 8 oz. sliced mushrooms
• 1 Tbsp. fresh oregano, finely chopped (or 1 tsp. dried oregano
  leaves)
• Sea salt (or Himalayan salt) and ground black pepper (to taste;
  optional)
• 8 oz. raw lean beef sirloin, sliced very thin
• ¼ cup sliced banana (or cherry) peppers (optional)
• 2 oz. provolone cheese, thinly sliced
• 4 small whole-wheat rolls, split, toasted

Method:

Heat oil in large nonstick skillet (or griddle) over medium-high heat.
Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onions
are soft.

Add mushrooms and oregano. Season with salt and pepper if desired; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms are soft.
Add sirloin; cook, stirring frequently, for 3 to 4 minutes, or until beef is cooked through.
Top evenly with banana peppers (if desired) and cheese. Remove from heat; cover and let stand for 1 to 2 minutes, or until cheese is melted.

Top buns evenly with meat mixture; serve immediately.

Pineapple Upside Down Cupcakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 12 (1 cupcake each)

Ingredients:

For Topping

• ½ cup light brown sugar
• 2 Tbsp. ghee, melted
• ½ cup crushed pineapple, in 100% pineapple juice, drained, juice reserved
• 6 maraschino cherries, cut in half

For Cupcakes

• 1½ cups gluten-free all-purpose flour
• ½ cup light brown sugar
• ¾ tsp. baking powder, gluten-free
• ¼ tsp. sea salt (or Himalayan salt)
• ¼ cup reduced-fat (2%) plain Greek yogurt
• 1 large egg
• 1⁄3 cup reserved pineapple juice
• ¼ cup coconut milk beverage
• ¼ cup ghee, melted
• ½ tsp. pure vanilla extract

Method:

Preheat oven to 325° F.
Coat muffin tin with cooking spray. Set aside.

To make the topping, combine brown sugar and ghee. Divide brown sugar mixture evenly among muffin cups. Add 2 tsp. pineapple to each cup and place ½ maraschino cherry in the center of each. Set aside.

To make the cupcakes, combine flour, brown sugar, baking powder, and salt in a medium bowl; mix well. Set aside.
Combine yogurt, egg, pineapple juice, coconut milk, ghee, and extract in a large bowl; mix well. Add flour mixture to yogurt mixture; mix until well combined.

Divide batter evenly among muffin cups.
Bake 18 to 20 minutes, rotating once halfway through, until a toothpick inserted into center of cupcake comes out clean.

Let cool until you can handle the pan.
Run a knife around the edge of each cupcake and invert pan onto a wire rack to remove cupcakes to finish cooling.

Mini Cheesecakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 12 (1 cheesecake each)

Ingredients:

For Crust

• 1 ⁄ cups crushed graham crackers
• 1 Tbsp. pure maple syrup
• 3 Tbsp. extra-virgin organic coconut oil, melted

For Filling

• 2¾ cups reduced-fat cream cheese
• ¼ cup reduced-fat sour cream
• ¼ cup pure maple syrup
• 2 large eggs
• 1 tsp. pure vanilla extract

For Garnish

• 2 Tbsp. reduced-sugar organic strawberry jam, divided use
• 6 halved strawberries, divided use

Method:

Preheat oven to 350° F.
Prepare twelve muffin cups by lining with muffin papers and lightly coating with spray.
Add graham crackers to a food processor; pulse until crackers are crumbs. Add maple syrup and oil; pulse until combined.

Evenly divide crust mixture among muffin cups (approx. 2 Tbsp. each) and press down to form a compact base; set aside.

Place cream cheese and sour cream in a large mixing bowl; using a hand mixer, beat until fluffy. Add maple syrup, eggs, and extract; beat until combined, being careful not to overmix.

Evenly divide filling among muffin cups. Bake for 18 to 20 minutes, rotating pan once, halfway through, or until edges are set and centers are slightly jiggly.
Remove from oven.

Let pan cool before placing in the refrigerator for 2 to 3 hours to chill and set.
To serve, garnish each cheesecake with ½ tsp. strawberry jam and ½ strawberry.