Total Time: 20 min (prep), 2.5 hrs (total)
Servings: 6

Ingredients:

• 3 cups of plain or vanilla Greek yogurt
• 2 cups mixed berries (strawberry & blueberry work great), chopped
• 1 mango, cubed
• 1/4 cup shredded coconut (optional)
• 2 Tbsp. honey or maple syrup (if using plain yogurt)

Directions:

1. Stir honey or maple syrup into yogurt, if using.
2. Place half of the berries in a microwave safe bowl and microwave for 90 seconds. Mash with fork. Do the same with all of the mango in a separate bowl.
3. Divide the yogurt between the two bowls. Stir to combine. 
4. In a parchment paper-lined 9×13 inch dish, add the fruit-colored yogurt in alternating strips. Run a knife through the dish to create a marbling effect.
5. Top with reserved fruit and shredded coconut.
6. Freeze for 2 hours. Remove from tray and break into pieces. Eat immediately or store in an airtight container in the freezer.

Adapted From: Must Be The Milk

Prep Time: 24 minutes

Serving: 4

Ingredients: 

1 cup fresh corn kernels (about 1 large ear)
2/3 cup goat cheese, softened
8 (6-inch) corn tortillas
1/4 cup chopped green onion (about 1 green onion)
10 tablespoons bottle salsa verde, divided
Cooking spray

Directions:

1. Heat a large nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 tortillas.

2. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 tablespoons salsa.

Source: myrecipes.com

Prep Time: 14 minutes

Servings: 8 (2 crostinis per person)

Ingredients:

1 small golden beet, trimmed and peeled
1/2 cup diced seedless watermelon
1/4 cup chopped red onion
2 teaspons white balsamic vinegar
1 teaspon sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 ounces soft goat cheese
16 slices, diagonally cut whole-grain French bread baguette, toastes
4 teaspoons olive oil
2 tablespoons chopped fresh chives

Directions: 

1. Wrap beet in microwave-safe parchment paper. Microwave at HIGH 3 minutes or until tender. Let stand 5 minutes; thinly slice. Combine sliced beet, watermelon, onion, vinegar, sugar, salt, and pepper in a small bowl.

2. Spread about 1 teaspoon goat cheese onto each bread slice. Divide beet mixture evenly over bread slices. Drizzle each bread slice with 1/4 teaspoon oil; sprinkle evenly with chives.

Source: myrecipes.com

Time: 25 minutes
Servings: 16

Ingredients:

1 gallon whole milk
1 large lemon
1 pinch salt

Directions:

1. Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
2. When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
3. Line a sieve or colander with a cheesecloth and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.
4. Discard the whey or follow one of these recipes! 

​Source: allrecipes.com