Summer Recipes Everyone Should Know

Summer Recipes Everyone Should Know

Just because we’re not in the mood to fire up the oven in the summer doesn’t mean we’re off the hook when it comes to cooking proper healthy meals. When it comes to summertime, there are definitely some classics that just taste best when homemade. You can master these recipes and that way your backyard barbecues, late night picnics on the porch, and beach days can become a whole lot tastier. Check out these recipes for the warm, summer months ahead!

Banza Caprese Salad

1 box of Banza pasta – any shape
6 fresh mini mozzarella balls
4 oz. baby arugula lettuce
3 Tbsp. Basil (fresh)
1 cup Cherry Tomatoes
2 Tbsp Grated Parm Cheese
2 Tbsp Pesto
1 Tbsp Olive Oil

Boil pasta. Let it cool. Cut mozzarella balls in half.  Mix pesto and parm into olive oil. Place remaining ingredients in bowl and pour oil over. Mix thoroughly.

Dijon Turkey Burgers

2lbs of 99% lean ground turkey
1 cup of Italian seasoned Panko breadcrumbs
3 Tbsp Dijon Mustard
1 egg

Make into 4oz patty’s and grill or cook in the oven at 350 for approx 20 minutes.

Grilled Vegetables


  • 1 Eggplant – approx 1.25lb. – sliced lengthwise into 1/2 inch thick rectangles
  • 1 Zucchini (large) – sliced lengthwise into 1/2 inch-thick rectangles
  • 1 Red Bell Pepper – seeded and halved
  • 3 Cremini mushrooms – sliced
  • 8 Asparagus stalks – chopped
  • 6 Green onions – sliced
  • 3 Tbsp Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • A pinch of salt and pepper
  • 1 Tbsp of fresh basil
  • 1 Tbsp of fresh rosemary
  • 1 Tbsp of parsley
  • 1 tsp of garlic (minced)
Prep the barbecue to med-high heat. Brush the veggies with the oil (coat lightly). Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 mins for the bell peppers; 7 minutes for the zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the veggies on a platter. Meanwhile, whisk the 1 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.