Summer Recipes

Summer is here and so are our favorite recipes! Here’s what we’re making to keep cool and enjoy all the fresh produce—simple, vibrant dishes that make the most of the season.

Greek Salad

Ingredients

• 1 large heirloom tomato (or cherry or grape tomatoes)
• 1 large cucumber
• 2 Bell Peppers
• Olive oil
• Red wine vinegar
• Salt + Pepper
• Feta cheese (for dairy free/vegan option use vegan cheese or omit)
• Optional: Dried Oregano/Basil/Parsley

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Directions

Chop tomatoes, cucumbers, and peppers into chunks. I suggest peeling the cucumbers for a less bitter taste. Optionally add chopped red onion and green olives. Drizzle 2 tbsp olive oil, 2 tbsp of red wine vinegar, salt, and pepper and dried herbs mix it together. Top it with fresh feta cheese and enjoy!!

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Antipasto Chopped Salad

Ingredients

• Romaine or iceberg 
• Cucumber 
• Tomato 
• Chickpeas
• Salami 
• Sun Dried Tomatoes 
• Mozzarella cheese (optional) - Can swap for avocado 
• Olive oil, red wine vinegar, salt, pepper, garlic powder

‍Directions

In a large bowl, combine chopped lettuce, cucumber, tomato, chickpeas, salami, sun-dried tomatoes, and mozzarella (if using).cIn a small bowl or jar, whisk together olive oil, red wine vinegar, salt, pepper, and garlic powder to taste. Pour dressing over salad and toss until evenly coated. Serve immediately, or let sit for 10 minutes to allow flavors to meld.

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Green Goddess Pasta Salad

Ingredients

• Peas
• Asparagus
• Zucchini
• 1/4 cup pesto
• Hemp Seeds
• 2 serving chickpea pasta

‍Directions

Cook pasta according to the box. Chop zucchini and asparagus. Coat in a little olive oil, salt, and pepper. Bake at 400 for 20 minutes. Rinse and drain the peas. Once the vegetables are done. Mix together the pasta, roasted vegetables and pesto and enjoy! Optional: top with Parmesan cheese.

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