Mixed Berry Galette with Lemon & Vanilla

 

Mixed Berry Galette with Lemon & Vanilla is an easy rustic summer dessert made with fresh berries, flaky pie crust, and bright lemon flavor. Perfect for holiday gatherings, backyard cookouts, farmers market weekends, and simple summer entertaining.

Mixed Berry Galette with Lemon & Vanilla

There’s something about summer berries that makes even the simplest desserts feel special.

Growing up, my mom was known for her homemade pies. She had a way of turning an ordinary afternoon into something memorable simply by pulling a fresh pie from the oven. My dad especially loved fruit pies, and they were always the desserts he requested most often. This Mixed Berry Galette with Lemon & Vanilla is my little tribute to him—a simpler, rustic version of the berry-filled desserts that made so many family meals feel special.

Every year, I find myself bringing home more berries than I planned to buy—containers of blueberries, strawberries, blackberries, and raspberries that looked too beautiful to leave behind at the farmers market. While some inevitably disappear as snacks throughout the week, the rest often find their way into easy desserts like this galette.

Galette's have got to be the easiest pies I've ever made! One of the things I love most about a galette is that it feels impressive without requiring much effort. There’s no pie plate to fuss with, no perfectly crimped edges to worry about, and no pressure to make it look flawless. The rustic folds are part of the charm.

As the berries bake, they become jammy and concentrated while the lemon and vanilla brighten every bite. The crust turns golden and crisp around the edges, creating the perfect contrast to the juicy fruit filling.

Whether you're planning a Fourth of July gathering, a summer cookout, or simply looking for a dessert to enjoy on the patio with a scoop of vanilla ice cream, this galette is one you'll return to all season long.

Enjoy!

-- Ingredients

For the Filling

• Mixed berries (blueberries, raspberries, blackberries, strawberries)

• Granulated sugar

• Cornstarch - Helps thicken the berry juices as they bake.

• Lemon zest - Adds bright citrus flavor that enhances the berries.

• Lemon juice - Balances the sweetness and keeps the filling tasting fresh.

• Vanilla extract

For the Crust

• Store-bought pie dough, chilled or homemade if preferred

• Egg

• Coarse sugar (optional)

-- Equipment

• Large mixing bowl
• Measuring cups and spoons
• Citrus zester
• Baking sheet
• Parchment paper
• Pastry brush
• Cooling rack

My Go-To's

Half Sheet Pan - A sturdy sheet pan helps the galette bake evenly while giving the crust plenty of room to brown beautifully.

Parchment Paper - Makes transferring and serving the galette easy while preventing sticking.

Microplane Zester - Perfect for capturing the bright lemon zest that makes the berry filling pop.

-- Let's Make It Together

Preheat the oven and line a baking sheet with parchment paper.

In a bowl, combine the berries, sugar, cornstarch, lemon zest, lemon juice, and vanilla until everything is evenly coated.

Place the pie dough on the prepared baking sheet and gently roll it into a roughly 12-inch circle if needed.

Spoon the berry mixture into the center, leaving a border around the edges. Fold the dough over the filling, pleating as you work your way around.

Brush the crust with egg wash and sprinkle with sugar. Bake until the crust is golden and the berries are bubbling.

Allow the galette to cool for a few minutes before slicing and serving.

-- Perfecting the Cooking Process

The biggest key to a successful galette is keeping the filling centered and leaving enough border to create sturdy folds. If your berries seem especially juicy, don't skip the cornstarch—it helps create a thick, jammy filling instead of one that runs across the baking sheet.

-- Add Your Touch

One of the best things about a galette is how easy it is to customize based on what's in season or what you happen to have on hand.

• Add sliced peaches to the berry mixture
• Stir in a pinch of cinnamon
• Use all blueberries or all strawberries
• Sprinkle sliced almonds over the filling before baking
• Finish with a dusting of powdered sugar before serving 

-- Set the Mood 

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

This Mixed Berry Galette with Lemon & Vanilla is one of my favorite ways to celebrate berry season. It's simple enough for a casual weeknight dessert but beautiful enough to serve at holiday gatherings, summer cookouts, and backyard dinners with friends.

If you're looking for more seasonal recipes, be sure to check out my Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping, Roasted Tomato Bruschetta with Whipped Goat & Ricotta, and Mediterranean Quinoa Salad. Each recipe celebrates the fresh flavors of the season while keeping things approachable and easy to make.

However you serve it, I hope this galette finds its way to your table at least once before berry season slips away.

Before You Start

Can I use frozen berries?
Yes. Use them directly from frozen and expect the baking time to increase by a few minutes.

Do I need to thaw frozen berries first?
No. Thawing can create excess liquid and make the filling watery.

Can I make this ahead of time?
Yes. The galette can be baked several hours in advance and served at room temperature.

What berries work best?
Any combination of strawberries, blueberries, raspberries, and blackberries works beautifully.

How should leftovers be stored?
Store covered in the refrigerator for up to 3 days.

Can I use homemade pie dough?
Absolutely. Homemade dough works wonderfully if you have a favorite recipe.

Ultimate Mediterranean Pasta Salad – Easy Side Dish for BBQs & 4th of July

This Ultimate Mediterranean Pasta Salad is the perfect easy make-ahead side dish for BBQs, potlucks, and 4th of July celebrations—fresh, zesty & crowd-pleasing!

 

Ultimate Mediterranean Pasta Salad – Easy Side Dish for BBQs & 4th of July

Every year, as the 4th of July rolls around, I find myself reaching for recipes that are bright, bold, and built for sharing. You know the ones—dishes that hold their own at the cookout table, that can chill in the fridge while you chase sparklers or man the grill, and still wow everyone when it’s time to eat. This Ultimate Mediterranean Pasta Salad is that dish.

It’s become my go-to for summer gatherings: a colorful, crave-worthy mix of tender rotini, juicy tomatoes, crunchy cucumbers, sweet peppers, and salty bites of feta and salami. But what really ties it together? A zesty lemon-herb dressing with a touch of honey, sumac, and paprika—it’s bold, tangy, and completely irresistible. Whether you're heading to a 4th of July potluck, planning a backyard BBQ, or just want a make-ahead meal that brings the sunshine, this pasta salad checks every box.

Enjoy!

What Ingredients do I need?

Pantry/Dry Goods

• Rotini pasta
• Sun-dried tomatoes (packed in oil)
• Extra virgin olive oil
• Red wine vinegar 
• Honey
• Dijon mustard
• Dried Italian herb blend
• Paprika
• Sumac
• Sea salt
• Black pepper

Deli/Cheese

• Feta cheese (crumbled)
• Beef Genoa salami (sliced or stick-style)

Produce

• Cherry or grape tomatoes
• Persian cucumbers
• Orange bell pepper
• Red bell pepper
• Small red onion
• Fresh basil
• Lemons (for juice and zest)

Substitutions and Variations

Substitutions

• Pasta:  Instead of rotini: Fusilli, penne, farfalle, or cavatappi

• Cherry or Grape Tomatoes:  Chopped Roma or vine tomatoes (remove excess juice/seeds)

• Persian Cucumbers:  English cucumber (peeled if preferred) or regular cucumber (remove seeds)

• Orange & Red Bell Peppers:  Any bell pepper color or use roasted red peppers for a smoky flavor

• Red Onion:  Shallots (milder) or sweet yellow onion (thinly sliced)

Variations

• Vegetarian Delight:  Omit the salami and add chickpeas or white beans for protein.  Toss in kalamata or green olives for a salty punch.

• Herb Garden Twist:  Swap basil with a mix of mint, parsley, and dill for a fresh, herby take.  Add a sprinkle of lemon zest just before serving for brightness.

• Grain Swap:  Swap pasta with orzo, couscous, quinoa, or farro for a different texture or a gluten-free option.

Kitchen Tips and Notes

• Cook pasta just to al dente: Slightly firm pasta holds up better once chilled and tossed in dressing—no mushy bites here!

• Use the good olive oil: Since the dressing is raw and lemon-forward, a high-quality extra virgin olive oil makes a big difference in flavor.

• Toss dressing just before serving (if prepping ahead): This keeps the salad vibrant and prevents sogginess. Or reserve a few spoonfuls to refresh the salad right before serving.

• Double the dressing: It keeps well in the fridge for up to a week and tastes great drizzled on grilled chicken, veggies, or even grain bowls.

• Store in an airtight container in the fridge for up to 3–4 days. The flavors will deepen as it rests!

• Freshen it up before serving: Pasta can absorb dressing as it sits, so revive it with a splash of olive oil, lemon juice, or a spoonful of leftover dressing.

🔥BBQ Hosting Tips – Stress-Free, Crowd-Pleasing, and Fun

Throwing a backyard BBQ doesn’t have to mean sweating over the grill all day or scrambling at the last minute. With a little prep and a few smart hosting tricks, you can enjoy the party right along with your guests. Here are some of my go-to tips for effortless and memorable summer gatherings:

1. Prep Sides the Day Before:  Make-ahead dishes (like this Mediterranean pasta salad!) are lifesavers. Cold salads, dips, and marinated veggies can all be prepped a day in advance, saving you time and fridge space on party day.

2. Keep Drinks Cold & Easy to Grab:  Fill a cooler or drink tub with ice and stock it with sparkling water, lemonade, sodas, and maybe a signature mocktail or punch. Label it clearly and station it away from the cooking zone to avoid crowding the grill.

3. Plan a Simple, Grilled Main Dish:  You don’t need five kinds of meat. Choose 1–2 main proteins—like burgers and chicken—or go plant-based with grilled veggie skewers or portobello mushrooms. Simpler menus = happier hosts.

4. Create a Serve-Yourself Station:  Set up a buffet-style layout where guests can build their own plates. Include condiments, toppings, utensils, and napkins in one place so people don’t have to ask (or interrupt you) mid-flip.

5. Add Ambience with Music & Lighting:  A fun playlist and a few strings of patio lights or lanterns can instantly elevate the atmosphere. Bonus: citronella candles or herbs like rosemary and mint can help keep bugs at bay while setting the mood.

6. Prep for Clean-Up Ahead of Time:  Place labeled bins for recycling, and trash where guests can find them easily. Keep a stash of wet wipes and paper towels nearby—you’ll thank yourself later.

Bonus: Don’t Try to Do It All:  Let guests bring drinks, dessert, or chips. Most people want to help, and it makes the party feel more relaxed and communal.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Stars, Stripes & Smoky Bites: Bacon Cheddar Ranch Burgers

Celebrate the Fourth of July with Stars, Stripes & Smoky Bites: Bacon Cheddar Ranch Burgers! These juicy, ranch-seasoned burgers are loaded with melted cheddar and crispy bacon—perfect for your summer BBQ.

Stars, Stripes & Smoky Bites: Bacon Cheddar Ranch Burgers

There’s something magical about a sizzling grill, a backyard full of laughter, and the unmistakable scent of burgers in the summer air. And when the Fourth of July rolls around, it’s time to bring out the big flavor. These Bacon Cheddar Ranch Burgers are my go-to when I want something festive, satisfying, and guaranteed to please a crowd. I love a good burger—if you’ve been around the blog for a while, you know I’ve shared quite a few! But this one’s a true standout: juicy ground beef seasoned with tangy ranch and a dollop of sour cream for that rich, tender texture, topped with sharp cheddar and a sprinkle of crispy bacon. It’s bold, it’s smoky, and it tastes like summer.

Best of all, these burgers come together with almost no fuss, making them perfect for easy entertaining. Pair them with my crispy oven fries (pro tip: toss those with a little ranch seasoning too for a flavor match made in heaven) and you’ve got a kid-approved, guest-friendly meal that practically shouts “holiday weekend.” Whether you're gathering with friends for fireworks or just keeping things low-key with the family, this is a crowd-pleasing, all-American dinner you’ll want to bring back all season long.

Enjoy!

What Ingredients do I need?

Meat

• Ground beef
• Bacon

Dairy

• Sharp cheddar cheese slices
• Sour cream

Pantry & Seasonings

• Ranch seasoning mix
• Ketchup
• Mustard
• Mayonnaise

Produce (optional)

• Lettuce 
• Tomatoes

Bakery

• Hamburger buns

Substitutions and Variations

Substitutions

• Ground beef → Ground turkey, chicken, or plant-based ground meat

• Sour cream → Plain Greek yogurt or mayo

• Cheddar cheese slices → Colby Jack, American, pepper jack, or provolone

• Bacon → Turkey bacon, pancetta, or crispy fried onions for a vegetarian crunch

• Hamburger buns → Brioche buns, sandwich rolls, lettuce wraps, or gluten-free buns

• Ketchup/Mustard/Mayo → BBQ sauce, ranch dressing, or chipotle aioli

Variations

• Spicy Ranch Burgers – Add chopped jalapeños or a dash of hot sauce to the meat mixture. Swap cheddar for pepper jack for an extra kick.

• BBQ Ranch Burgers – Mix a tablespoon of BBQ sauce into the beef and top with crispy onions instead of bacon. Serve with extra BBQ sauce on the bun.

• Ranch Turkey Burgers – Use ground turkey instead of beef for a lighter option. Add a splash of Worcestershire or a bit of grated onion to keep them juicy.

• Southwest Style – Add a pinch of cumin and smoked paprika to the burger mix. Top with avocado slices and a spoonful of salsa or chipotle mayo.

• Blue Ranch Burgers – Skip the cheddar and add blue cheese crumbles after cooking. Serve with caramelized onions for a gourmet twist.

• Slider Style – Form into smaller patties and serve on mini buns—great for parties, kids, or appetizer-style serving.

Kitchen Tips and Notes

• Don’t Overwork the Meat: Gently mix the beef, sour cream, and ranch seasoning just until combined. Overmixing can lead to dense, tough burgers.

• Use an Indent for Even Cooking: Press a shallow thumbprint in the center of each patty before cooking—this prevents them from puffing up in the middle and ensures even grilling.

• Toast Those Buns:  A quick toast on the grill or in a skillet keeps the buns from getting soggy and adds that satisfying crunch.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Summer Side Dishes: Green Bean, Tomato, & Avocado Salad

Fresh green beans, juicy tomatoes, buttery avocado, and salty feta folded together and doused with a Dijon vinaigrette for the ultimate summer salad!

 

Green Bean, Tomato, & Avocado Salad

Getting ready for the 4th of July bash and need a great, yet easy, side dish?  This healthy salad made with fresh French style green beans that can be whipped up in no time.  

I love a great summer side dish and using fresh in season produce is a perfect way to:

• eat healthy
• keep it simple 
• compliment any main dish
• try something new

My Green Bean, Tomato, & Avocado Salad is the perfect salad for your upcoming holiday or a side dish to any summer meal.  Only 4 ingredients plus a tasty homemade dressing which stars Dijon mustard and lemon juice and you have one heck of a salad!

Enjoy!

What Ingredients do I need?

• French style green beans: Fresh green beans are a must! I like the French style aka Haricots Verts, as they are a bit smaller since they are harvested earlier, plus they seem to be more tender and flavorful. Although regular greens will do just fine. In season during the summer months you should be able to pick some up in your local grocery store.

• Avocado: The buttery texture of the avocado adds a nice creaminess to the crunchy green beans.

• Tomatoes: Use grape or cherry tomatoes. I used 1/2 red tomatoes and 1/2 yellow tomatoes for color. You can use all of one color is you wish.

• Feta cheese: I like to buy a block of feta cheese (some are sold as a block floating in a brine) and crumble the cheese myself. Fresher is better! The tang from the feta cheese is a great finish to the salad.

• Lemon: Use fresh lemon for that bright flavor.

• Extra Virgin Olive oil: Get the best you can afford for great flavor.

• Dijon mustard: used as an emulsifier in the dressing and adds loads of flavor.

Substitutions and Variations

• Add protein: Shredded or thinly sliced chicken breast would be a great addition. As would flaked tuna or pieces of salmon.

• Add pasta: A short pasta would be a great addition and turn this quickly in to a pasta salad.

• Additional veggies: Peas, cucumber, red onion, and radish, are a few recommendations.

• Try asparagus: You can cut them on the bias in 1-2 inch pieces and blanch them or leave them raw.

Kitchen Tips and Notes

• Store leftovers: In the refrigerator in a sealed container for 3-4 days.

• Make ahead: Prep all the veggies and the dressing separately with the exception of the avocado and the feta. Add those just be serving along with the dressing.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Green Bean, Tomato, & Avocado Salad


serves 6 

1 pound French green beans
1/2 pint small red cherry tomatoes, halved

1/2 pint small yellow cherry tomatoes, halved
2 avocados, peeled and cubed
4 oz feta cheese, crumbled
1/2 cup extra virgin olive oil
2 tablespoon Dijon mustard
kosher salt & black pepper
juice of 1 lemon

Put on a medium pot filled with water over high heat allowing the water to boil.  Meanwhile prep your vegetables by slicing your tomatoes in half or in 1/4ths if large, cut the green beans in to 1-2 inch pieces.  Cube the avocados. 

When the water is boiling drop the cut green beans into the pot and blanch them for about 2 minutes until bright green but still crunchy.  Drain green beans and place in a bowl of ice water to stop the cooking process.  After 2 minutes drain the water.

Place the tomatoes, green beans, and avocado in a large bowl.  Add in the crumbled feta cheese.

In a small bowl or jar add the Dijon mustard, juice of one lemon, olive oil, and salt & pepper to taste.  Whisk to combine.  Add the dressing over the salad items and toss to coat.  Serve or refrigerate until serving.  

Summer Fresh Recipe Series: Mojo Pork Fajitas

These Mojo Pork Fajitas are exploding with flavors and spices and are sure to be liven up your taste buds!

Mojo Pork Fajitas

I've got a great dinner option to present to you today.  How about some fajitas?  We all love the classic steak or chicken fajitas but I found the most fabulous recipe using pork tenderloin.  I love a good tenderloin because it's a lean, cooks easily, and feeds a lot of people.  So pork fajitas it is!  This recipe calls for the pork tenderloin to be marinated in a citrus Cuban Mojo mixture.  This is the best flavored pork I've had in a long time and I'm sure you will agree.  To make this summer friendly,  everything is made on the grill.  Perfect to beat the summer heat.

Don't forget your summer fresh produce.  Bell peppers are in season from July through September so be sure to grab some of those along with a red onion to grill as well.   Add in some flour tortillas and maybe a side dish or two and you are good to go.  Side dishes could include Spanish rice, beans, or an Avocado citrus salad.      

This whole dish is easy to pull together, is packed with flavor bombs, and is perfect for any backyard gathering.  Even the upcoming 4th of July celebrations.

Enjoy!

What Ingredients do I need?

• olive oil
• onion powder
• limes for juicing
• orange juice
• ground cumin
• dried oregano
• garlic cloves
• 1-1 1/2 lbs pork tenderloin
• red sweet peppers
• red onion
• 8 inch flour tortillas
• Fresh cilantro (optional)

Substitutions and Variations

• swap the red bell pepper for green, yellow, or orange

• use white or yellow onion instead of red

• try adding grilled scallions

Kitchen Tips and Notes

Serve with:

•    Spanish rice 
•     refried or seasoned pinto beans
•     avocado citrus salad
•     quacamole and sour cream
•     avocado crema

    

• Can be adapted for an indoor grill or baked in the oven.

• Wrap the tortillas in foil and place them on the grill (indirect heat) for 10 minutes to heat through.   

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Mojo Pork Fajitas

1/3 cup olive oil
1 1/2 teaspoons onion powder
1/3 cup lime juice
1/3 cup orange juice
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
6 cloves garlic, minced
1 1 pound pork tenderloin
2 large red sweet peppers, halved lengthwise and seeded (2 large)
2 medium onions, cut into thick slices (2 medium)
8 8 inch flour tortillas, warmed
Fresh cilantro (optional)
Lime wedges (optional)

For marinade, in a small bowl combine olive oil, onion powder, lime juice, orange juice, cumin, oregano, and garlic. Trim fat from meat and remove the silver skin by placing your knife under the edge and running it under while pulling the skin away from the meat. Place meat in a plastic bag or a large container. Remove about 1/3 cup of marinade for the vegetables and pour the rest of the marinade over the meat. Marinate in the refrigerator for 1-2 hours. Place meat on the counter the last 30 minutes to bring to room temperature. 

Preheat your grill to medium high heat.

Brush bell pepper halves and onion slices with the reserved marinade; discard the remaining marinade. Drain meat.

Place meat on the grill rack. Place pepper halves and onion slices on the grill as well. Cover and grill for 8 to 10 minutes for peppers or until you get char marks and they are crisp-tender, turning occasionally. Grill meatfor about 8-9 minutes per side or until the internal temperature reaches 155°F.

Place tortillas wrapped in foil on the grill for 10 minutes using indirect heat Remove meat from grill. Cover with foil and let stand for 10 minutes. Cut peppers into thin strips and chop onions. Slice meat. Serve meat and vegetables on warm tortillas. If desired, sprinkle with cilantro and serve with lime wedges.

source:  https://www.bhg.com/recipe/mojo-pork-fajitas-with-orange-avocado-salsa/