Roasted Tomato Gazpacho | @naturallyella

A summer never feels complete without a few key recipes. First and foremost, these pickles are a summer staple followed closely by this grilled cheese. Gazpacho is also on the summer shortlist, usually when the market is swimming in tomatoes. This roasted tomato gazpacho has become a staple and while it usually requires me to turn my oven on, the flavor is really unmatched. I like to make a batch of this the day before hiking and pack it away in the cooler for a perfect after-hike lunch. Read more and see the recipe.

Vegan Peach Tea Popsicles | @naturallyella

Post sponsored by Stash Tea. See below for more details.

The summer heat has set in and I’ve been making popsicles every week thanks to all the fresh, in-season produce. Peaches have been in my house on a daily basis (I’m a bit obsessed with making this peach bbq sauce) but for this recipe I wanted to combine peaches with another summer staple: iced tea. These peach tea popsicles come together quick, are low on sweetener (because the peaches don’t need much help), and use a bit of almond milk for flavor (and to keep these vegan!) The best part- they only take about 15 minutes to assemble. The hardest part is waiting for them to freeze! Read more and see the recipe.

Halloumi Breakfast Sandwich | @naturallyella

During the summer months, weekends are all about about getting out and exploring whether that’s a hike or a morning playing disc golf. No matter the activity, I’m always on the hunt for solid breakfast ideas that will keep me full and be something I could easily wrap up for the car ride. This halloumi breakfast sandwich is one of my favorites and a great way to showcase fresh summer tomatoes. You could easily leave off the fried egg or the cheese if you can’t find it (akin to one of my favorite grilled cheese sandwiches). Looking for halloumi? I found an organic grilling cheese at my local Whole Foods from Kourellas Read more and see the recipe.

Summer Squash Pasta with Yogurt Sauce | @naturallyella

When I think of pasta in the summer, I almost immediately think of the mayo-laden macaroni salad or the pasta salad that almost always has cubes of cheese. Neither of these examples are what this summer squash pasta is all about. While this pasta dish can be served cold, I like to use the heat of the noodles to balance the chill of the yogurt for a just-warm, perfect summer pasta. Also, if you want to take this dish an extra step, it’s perfect with homemade whole wheat pasta.

5.0 from 1 reviews
Summer Squash Pasta with Yogurt Sauce
Author: 
 
Ingredients
  • 4 ounces pasta, your choice
  • 3 cups summer squash and zucchini ribbons (appx. 2 squash- see note)
  • 2 tablespoons hemp seeds

  • 2 cups loosely packed basil
  • ½ to ¾ cup whole milk yogurt
  • ½ ounce crumbled feta
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Cook pasta according to package, Drain and place in a large bowl along with the squash ribbons and hemp seeds.
  2. In a blender, combine the basil, 1/2 cup yogurt, feta, olive oil, lemon juice, garlic, salt, and pepper. Pulse until the sauce is well combined. Add up to 1/4 cup more yogurt as needed to thin out the sauce slightly. Taste and adjust lemon juice, salt, or pepper as needed.
  3. Pour 3/4 of the sauce over the pasta mixture and toss until well combined. Serve with an extra drizzle of sauce and a sprinkle of basil, hemp seeds, and/or chili flakes if desired.
Notes
+ The easiest way to make squash ribbons is to use your vegetable peeler and instead of just peeling the outside, continue to peel the entire squash from top to bottom.

Read more and see the recipe.

Kitchen Sink Cookies (gluten-free) | @naturallyella

Post sponsored by Bob’s Red Mill. See below for more details.

I occasionally get a craving for a solid chocolate chip cookie. It’s definitely not my go-to dessert but every so often, a soft cookie hits the spot. The problem, however, is that I buy a bag of chocolate chips and end up snacking on the bag before I actually get around to making the cookies which is where these kitchen sink cookies come in handy. I usually make a batch of these cookies when I have random almost-gone bags of nuts, seeds, and chocolate chips. You can throw really anything you have around but the items listed in the recipe are my go-to ingredients. Read more and see the recipe.

Vegan Roasted Sweet Corn Salad with Pepitas | @naturallyella

If your summer season is anything like mine, it includes what feels like an endless amount of get-togethers and picnics. Weekends are for getting out and exploring. This roasted corn salad has made it’s way to quite a few events this summer in a few different variations. It’s easily assembled, tossed in a container, and dressed right before serving. Plus, my favorite part: the lightly fried pepitas. They add the perfect crunch in place of where I might traditionally use croutons. Don’t want to turn on your oven? Grill the corn on the cob with the spices and use a grill pan for the tomatoes and onion. Read more and see the recipe.

Black Bean Quesadillas with Garlicky Shishito Peppers | @naturallyella

On my patio, I have a couple dozen planters full of herbs and summer produce. Of all the summer produce, peppers are my favorite item to grow in pots. They are easy, need very little care, and can produce a bounty throughout the summer. I have a long list of favorites to grow that include hot and sweet, but one of my favorites is the shishito pepper. They are small, slightly sweet, and a really great pepper to fry whole. I took a different approach with these black bean quesadillas and sliced then fried the shishito with garlic. It’s the perfect mild filling to compliment the black beans. Read more and see the recipe.

Hearty Sorghum Tabouli | @naturallyella

Tabouli is one of those recipes that I’ve found is easy to do poorly. My first introduction was at a fairly early age from a health food store. The proportions were: 90% bulgur, 9% tomatoes/cucumbers, and 1% herbs. To me, the grain isn’t the most exciting part of the recipe, it’s the herbs which I only realized after having a stellar, herb-forward version a few years back. This sorghum tabouli is my version that I make quite often during the summer. I like using sorghum for it’s hearty, chewy texture. It’s quite a bit different from the traditional bulgur but it’s a good introduction if you have never tried cooking with the grain. Read more and see the recipe.

Cucumber Quinoa Salad with Feta- @naturallyella

When cucumbers are in season, it takes everything in my power to not combine them with tomatoes for every salad (like this sumac chickpea salad). Then I remember that I can make a refreshing, beautiful salad without the pop of red. I originally threw this cucumber quinoa salad together with ingredients I happen to have in my mother’s kitchen, while all my belongings were packed up on a truck headed to California. It’s a rough approximation that has changed over the years, primarily swapping balsamic for a lighter, crisper champagne vinegar. If you’re looking to make this salad ahead of time, wait to combine the cucumbers with the spinach until right before serving. Read more and see the recipe.

BBQ Chickpea Sandwich with Tahini Slaw | @naturallyella

There’s a cafe in my hometown that serves an epic pulled pork sandwich smothered in slaw. Every time I see it made, I felt like I was missing out on this big, sloppy sandwich. Enter this bbq chickpea sandwich. You could easily use any bbq sauce but if you have a couple of peaches sitting around, I highly recommend making the homemade bbq sauce recipe below. It’s become my favorite and I ended up making grilled cheese sandwiches with the sauce for dipping- so good! Also, you could easily use your favorite slaw for topping but I love that with the tahini slaw, this sandwich is vegan! Read more and see the recipe.

Carrot Rice Noodle Bowl with Tahini-Sriracha Sauce | @naturallyella

I’ve yet to jump on the spiralizer train but this rice noodle bowl is about as close as I come. You could easily use spiralized carrots in this recipe but I prefer the slightly larger ribbons of carrots, using a vegetable peeler. I recommend making this bowl right before eating as the rice noodles soak up all the sauce. If you’re looking to whip this up as a make-ahead lunch or dinner, use a different noodle and double the sauce to add a bit more right before eating. Read more and see the recipe.

Gluten-Free Black Bean Burgers | @naturallyella

I’m not bashful about my favorite vegetarian burger recipe but I think it’s important to keep a few extra recipes in my back pocket for those times I don’t have all the ingredients on hand. These have been my favorite black bean burgers through the years. I use an extra step of baking the black bean burgers before frying or grilling which helps create a crisp outside (and a burger that grills a bit easier than others). If you have trouble grilling burgers, I recommend picking up a grill pan. It’s easier to grill the burger but still gives you that good grilled taste. Read more and see the recipe.

Spiced Coconut Summer Squash Soup | @naturallyella

I always feel a bit strange making soup during the heat of summer but all the amazing produce calls for a batch or two. This particular squash soup first made an appearance after a summer party at the CSA where someone had brought a similar soup. It’s a flexible soup whereas the potatoes and/or carrot can be left out if you don’t have them. The ingredient list is long but a good chunk of it are spices you most likely already have on hand. Read more and see the recipe.

Bruschetta White Bean Wrap | @naturallyella

Post sponsored by Flatout Flatbread. See below for more details.

During the summer months, the amount I cook drops off. I want easy, quick, and (for the most part), no oven required. Bruschetta is a favorite summer treat of mine that only gets made with fresh tomatoes and basil from the garden. I make big batches and use on my morning eggs and in recipes like this white bean wrap. I cheat a bit on this recipe and fry the garlic first then toss the white beans, just to warm. This added touch cuts out the raw garlic flavor and helps to make the beans extra good. Make the bruschetta the night before and assemble these wraps as a perfect take to work lunch! Read more and see the recipe.