Flavors of Summer
This time of year is our favorite at the farmers’ market. Piles of cucumbers and zucchinis, trays of tomatoes, and bins of beans overflow from tables. Mouth-watering berries and juicy peaches bring to mind sweet cobblers and afternoon jam sessions while cut flowers dazzle with their radiance and textures.
One of the best parts about summertime cooking is the lack of just that, cooking. Flavors of fresh fruits and vegetables are so bright that they require little fuss to turn them into delicious side dishes or entrees. We love pureeing them into creative dips, and we picked out three of our favorite raw summer recipes to share with you here. They’re fuss-free and throw together in minutes for a last-minute entertaining dish or the perfect afternoon snack. Serve them with sliced vegetables, crostinis, or crackers.
And don’t forget the presentation! We always have a variety of glassware and serving pieces in the store, and one of our favorites is this three dish dip tray. A colorful base turns this server into a perfect appetizer accent piece. For serving, mini glass spoons add charm to your soft dips while our cork knives make great decorative spreaders.
Zucchini Hummus
- 1 med. Zucchini, peeled and chopped
- ¼ cup Lemon Juice
- ¼ cup Tahini
- 1 Tbsp. Olive Oil
- 1 tsp. Cumin
- 2 Cloves Garlic
- Salt, Pepper, Paprika, Cilantro to taste
Puree together well and serve.
Tzatziki
- 2 cups Plain Greek Yogurt
- 1 med. Cucumber, peeled, seeded, and diced
- 2 Tbsp. Lemon Juice
- 2 cloves Garlic, minced
- 2 Tbsp Dill, minced
- Salt and Pepper to taste
Stir together well; kali orexi (“enjoy”)!
Fresh Salsa
- 1 cup Cherry Tomatoes, diced
- 1 Orange or Yellow Pepper, diced
- 4 Green Onions
- ¼ cup Cilantro
- ½ clove Garlic
- Juice of ½ Lime
- 1 tsp. Honey
- 1 Tbsp. Olive Oil
- Salt to taste
Chop vegetables finely and mix together well, or pulse a few times in a food processor to desired consistency.
