Easy 3 Course Meal with Fresh from Florida Produce

This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.

Last weekend I was in a cooking mood and pushed out an easy 3 course meal for 2 in a little over an hour. I had a refrigerator full of Fresh from Florida fruits and veggies, so brainstorming how to cohesively create a quick meal wasn’t hard. The quality of these fresh fruits and vegetables really shines in all of these meals. There is very little preparation when it comes to these farm to table commodities, which makes cooking easier and more fun!

Check out my last post about finding Fresh from Florida produce. It has a great “what’s in season” chart.

First, I made a balsamic vinaigrette that I used in all 3 courses (even dessert!) The vinaigrette was really simple. I mixed together a good quality balsamic (mine is from Strippaggio), olive oil, basil, and oregano. Shook it in my mason jar until everything combined and split it into two portions. I added minced garlic, salt and pepper to one portion and left the other one untouched (I doubt you want garlic in your dessert.)

So to get this all done in around an hour, I really did hustle while cooking. I had the grill running, the oven on and was chopping veggies at the same time. The 3 courses were: Bruschetta with Balsamic, Grilled Sausages and Peppers, and Blueberry Galettes. The best part was, I supported local Florida farmers and used their fresh tomatoes, peppers and blueberries!

Easy 3 Course Meal (all recipes follow)

Tomato Bruschetta with Balsamic Vinaigrette

Grilled Sausages and Peppers with Balsamic Dipping Sauce

Blueberry Galettes

For the bruschetta, I grilled some sliced sourdough baguettes with olive oil. Then I topped the bread with sliced mozzarella.

For the tomato topping, I chopped up fresh tomatoes and added olive oil, minced garlic, salt, pepper, and fresh basil. I added the tomato topping on top of the cheese and drizzled the balsamic mixture on everything. I also ate a few of these while cooking everything else, HA.

The sausage and peppers were the easiest. I skewered the sausages and just grilled them until they were cooked. I did the same with the peppers and added some corn to the skewers. PSA: skewering corn is not easy, boil the corn until it is soft first! I almost stabbed myself a few times in the process; it was a learning experience!

After the main course finished cooking, I drizzled the balsamic reduction on everything. It makes such a good dipping sauce!

The final course was a blueberry galette. There’s a recipe card for this one below, since it was the most involved recipe. I pretty much combined fresh blueberries, brown sugar, vanilla, corn starch, lemon juice and the garlic free balsamic mixture for the filling.

I made mini hand pies with ready made pie crust that I cut into small circles. Brush the crust with an egg wash and top with more brown sugar for extra texture.