Stay Cool With These Summer Recipes
Our shelves are stocked with the best of summer’s produce right now! You can include our fresh, always-organic fruits and vegetables in every meal with this summer recipe roundup from our own Native Sun recipe collection. Bookmark your favorites and be sure to check our weekly sales for savings before you make your shopping list.
If you have time to slice a handful of strawberries and half a cucumber, you have time to make this healthy and colorful breakfast bowl. Grab a few basil leaves from that pot on the sill, add a bit of local honey and pumpkin seeds, and stir it all together with yogurt and a squeeze of lemon. You’ll be out the door in no time, fueled up for the day.
Who wants to be weighed down with a heavy lunch on a hot, humid day? Instead, opt for this light, flavorful alternative to standard sandwich fillings. Chickpeas, avocado, red onion, red bell pepper, and greens are the stars in this easy recipe. It keeps for up to five days in the fridge, so you’ll have lunch solved for the whole week.
It’s a side dish. It’s a taco topping. It’s a straight-from-the-bowl snack! You’ll want to have this produce-packed slaw on hand to add crunch and color wherever you need it. Green cabbage, carrots, purple cabbage, and green onions are topped with a refreshing lime juice and apple cider vinegar dressing for a dish that’s ready in minutes.
Watermelon season doesn’t last, and neither will this simple but exceptional dish when it’s on your table. Prep some thick slabs of watermelon with a sprinkle of pepper, a squeeze of lime and just a bit of sugar, then give them a quick flip on a searing-hot grill, Sweet, tart and easy!
You can’t have too many new ideas for serving watermelon when it’s so plentiful. This one dials up the flavor (and nutrition) with the addition of fresh blueberries, red grapes, red bell pepper, red onion, and toasted pecans. Topped with a simple vinaigrette of olive oil, cider vinegar, Dijon mustard, honey and rosemary, this salad has it all.
This time-saver is part of our three-recipe “stack” that gives you this one master recipe to start with, plus two variations that let you use the same ingredients for more easy meals. This first stack recipe features juicy cantaloupe spiced up with jalapeno, lime juice and cilantro for a quick, bright salsa. Next up is honey cilantro vinaigrette on a simple red cabbage slaw, which teams up with perfectly seasoned salmon. Stash your leftover salsa, slaw, vinaigrette, and salmon in the fridge and you’ll be good to go for Ginger Salmon and Butter Lettuce Salad with Honey Cilantro Vinaigrette and Shallot and Salmon Burgers with Sesame Aioli.
You can’t have a summer recipe collection without burgers on the grill. Big, meaty Portobello mushroom caps keep it simple, while a balsamic vinegar, Dijon mustard, maple syrup and garlic marinade keep it tasty. Top it with plant-based mozzarella, red onion, avocado or your choice of fresh summer vegetables for a vegan cookout treat.
There’s no better time to make this salad than summer, because this one has it all: Fresh ears of corn, zucchini at their peak, tender baby greens, and the concentrated flavor of sun-dried tomatoes. The corn, zucchini and chicken roast on the grill while you’re whipping up a quick dressing in the blender. Top everything with chickpeas, grape tomatoes, and basil leaves and you have a super-savory salad that eats like a meal. (Bonus: The kitchen stays cool!)
You could prep these frozen confections in the time it takes to read the recipe. Ripe summer berries deliver the color, flavor and super-nutrition to these easy popsicles. The hardest part? Waiting for them to freeze!
Have you reached that stage of summer gardening when you’re begging friends and neighbors to take some of your zucchini crop off your hands? Send those squash out into the world with this recipe that makes use of six of those beauties, topped with meatballs and prepared organic pasta sauce. Easy!
Don’t let the single-berry name fool you—this salad is packed with the bright hues and antioxidants that make three types of summer berries one of your best nutrition bets. Plan to make the dressing ahead of time so it can get well chilled, then pour it over a quick mix of strawberries, blueberries, raspberries and fresh greens. Finish it off with a handful of walnuts and the tang of crumbled bleu cheese.
Green beans are available year-round, but they’re at their tender best right now. Put them to good use in this time-saving one-pan entree that makes prep and cleanup a breeze. This dish features green beans given a quick toss with garlic, olive oil, salt and pepper, chicken with a honey mustard sauce, and potatoes baked right alongside the rest.
Should you serve this for breakfast, lunch or dinner? Yes! It works for any meal and takes just minutes to throw together. Stir some red onion, red bell pepper, and spinach into fresh organic eggs, add a juicy summer tomato, fresh basil and feta cheese crumbles. After a short stay in the oven, you have a great meal for any time of day (or night).
Fresh tomatoes give watermelon a run for its money as the ambassador of summer produce. There are no surprises here—this is classic sandwich pairs thick slices of tomato with bacon and butter lettuce—but avocado oil mayonnaise takes it up a notch. Take the time to bake the bacon for 20 minutes in the oven to get that crisp that makes a BLT such a hit.