Three healthy summer dishes

Caprese Skewers
Serves 24


  • 24 Skewers, Bamboo or wood
  • 1 box Cherry Tomatoes, washed
  • 24 Fresh Mozzarella Miniature Balls
  • ½ cup Fresh Basil, cut into long wide strips
  • To Taste Extra Virgin Olive Oil
  • To Taste Balsamic Vinegar
  • To Taste Kosher Salt
  • To Taste Fresh Cracked Black Pepper
  1. Thread one end of basil strip onto skewer, then add a cherry tomato and small mozzarella ball. Thread other end of basil on skewer. Repeat for all 24 skewers.

  2. Line up on a serving platter and lightly drizzle with EVOO, Balsamic Vinegar, Kosher Salt and freshly cracked Black Pepper
Cook's note: The skewers can be threaded, covered and stored in the fridge for up to 12 hours. Keep in mind the tomatoes and mozzarella balls need to be "one-bite" size.


Seared Scallops with Roasted Garlic Corn Salsa
Served on Pineapple rounds
Serves 8

  • 24 Large Sea Scallops, Foot removed
  • 1 Pineapple, sliced ½" thick, skin on
  • 2 Ears of corn, kernels removed
  • 2 Heirloom Tomatoes, medium dice
  • 1/3 cup Fresh Cilantro, rough chop
  • 1 Head of garlic, roasted
  • 1 Jalapeno, small dice
  • 2 Tbsp. Extra Virgin Olive Oil
  • To Taste Kosher Salt
  • To Taste Fresh Cracked Black Pepper
  1. Preheat oven to 400 F. Slice top 1/3 off garlic head to reveal cloves. Place head of garlic in foil, drizzle with EVOO and salt. Close foil like a flower and place in oven for 40 minutes or until golden brown. When garlic cools, squeeze from bottom to push out soft garlic. Discard skins and run a knife through the roasted garlic to make into a paste.

  2. MAKE SALSA: Slice kernels from corn cob into a bowl - remove any remaining silk strands. Add tomatoes, jalapeno, cilantro, roasted garlic, one tablespoon of EVOO and salt and pepper to taste. Mix gently and store in fridge until ready to serve.

  3. SCALLOPS: Heat 2 tablespoons EVOO in a heavy bottom skillet. Season scallops and add to hot pan. Turning scallops only once, brown on both sides and cook all the way through. Approximately 3 minutes per side. Note: If scallops begin to burn before cooking through, add ½ cup water or chicken stock to pan.

  4. Once scallops are finished cooking, line up plates adding a slice of pineapple to the center. Place three scallops in the center of each pineapple slice. Spoon salsa over top and garnish with cilantro leaf.

Bumbleberry Cocktail with Fresh Whipped Cream and Shaved Chocolate
Served in a wineglass. It's a take on pie without the crust!
Serves 8

  • 12 Strawberries, Medium, sliced
  • 1 ½ cup Blueberries
  • 1 ½ cup Raspberries
  • 1 ½ cup Blackberries
  • 2 cups Heavy Cream
  • ¼ cup Powdered Sugar
  • 1 T Vanilla Extract
  • ½ cup Chocolate shavings
  1. Whip heavy cream, sugar and vanilla extract in stand mixer with whisk attachment to medium peak. Alternative: whisk heavy cream to medium peak with hand mixer or whisk.

  2. Mix berries in one bowl.

  3. Spoon berries into 8 wineglasses, then add whip cream. Garnish with chocolate shavings.
Cook's note: Can prepare a 1-2 hours before serving. Store in fridge.


About Meg Hall:

Meg Hall is the Chef/Owner of Made by Meg LLC: A Catering Company. After receiving her Bachelor's from Villanova, Meg started her professional life as a Financial Advisor with Merrill Lynch and Smith Barney. After five years, Meg chose to pursue her passion for cooking.

She attended Le Cordon Bleu in Pasadena, CA at night and worked the stock markets during the day. After this exhausting but highly rewarding journey, Meg started her catering business to a warm welcome from friends to former clients.

Made by Meg has been featured in the Daily Breeze, The LA Times and several foodie blogs over the past year. Catering services include corporate catering, cocktail receptions and weddings.

For more information, visit

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