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Our Favorite Summer Recipes

Our Favorite Summer Recipes

Summertime is upon us and between picnics in the park and backyard gatherings under the stars, we're always on the lookout for new recipes. We've rounded up a few of our favorites, so grab your grocery lists and let's get cooking!


Classic Hummus

First off is a Greek summer snack staple: Fresh, Homemade Hummus. Our favorite hummus recipe comes from Gimme Some Oven. We love this one for its simplicity - just pop all of the ingredients into your food processor, and presto!

You will need:

  • 1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained
  • 2 cloves garlic, peeled and smashed
  • 3 tablespoons tahini
  • 1-2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • pinch of salt and freshly-cracked black pepper (to taste)
  • 1/4 cup water, or more if needed
  • optional topping ideas: extra drizzle of olive oil, chopped fresh parsley, crushed red pepper flakes, smoked paprika, toasted pine nuts, chopped roasted red peppers, basil pesto


Add first seven ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth. Add in the water and continue blending until the hummus reaches your desired consistency, adding additional water if needed.

Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days.


Blueberry Pecan Arugula Salad

Next off is a tasty summer salad from the author of one of our very favorite cookbooks, Forest Feast. Toss this one into a mason jar and head to the beach for a little seaside lunch!

You will need:

  • 6 cups spicy arugula
  • 1 cup fresh blueberries
  • Feta
  • Pecans
  • Light vinaigrette


Arrange arugula on a serving platter. Top with blueberries, feta, pecans, and vinaigrette. Makes 4 servings.


Frozen Smoothie Bars

Last, but not least, what would summer be without a sweet frozen treat? We love these Bakers Royale smoothie popsicles for a guilt-free way to beat the heat!

You will need:

  • 4 oz. strawberries
  • 4 oz. raspberries
  • 4 oz. blueberries
  • 1 quart plain or vanilla Greek yogurt
  • 1/4 cup milk
  • 1/4 honey (optional)
  • 1 1/2 cups granola


In a medium size pan over medium high heat, combine and cook strawberries and raspberries until it simmers rapidly. Cook for 10-12 minutes, stirring often, until mixture thickens. Remove from heat and let cool to room temperature. Repeat with blueberries. (If berries need some sweetening add 4-5 tablespoons sugar to achieve preferred sweetness.)

In a large bowl, combine and mix together yogurt, milk and honey. Mixture should be thick, but pourable.

To assemble:

Pour a tablespoon or two of yogurt in to each mold. Add a tablespoon of granola and then a tablespoon or two of fruit jam. Continue layering until molds are filled. Tap mold against counter to release any air bubbles. Insert popsicle stick and freeze for at least 6 hours (time will vary according to freezer setting and how full it is). To remove smoothie pops from mold, run it under hot water. Unmold and enjoy! Separate each frozen pop with parchment paper and transfer to freezer. Popsicles will keep for unto three weeks.


Bon appetit, friends!

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