Summer Recipe Roundup

Real_Food_Life_Peach_Salsa

I love summer. If for nothing else but for the assortment of fresh produce at my disposal. From strawberries to cherries to tomatoes to herbs to zucchini and peaches. Oh, how I love summer peaches.

The past 3 years we have been taking our kids to the local orchard to pick our own peaches. It’s become something we look forward to this time of year. We come home with a big basket of peaches and lay them all out waiting for them to ripen up over the next few days. And oh do they ever. Biting into a peach and having the juice run down your arm = pure deliciousness.

See the problem becomes, though, once peaches ripen you need to eat them. FAST. Wait too long and they start to go bad. I’ve learned over the years after I’ve made a few peach cobblers or sliced a few up on our granola whatever is left gets peeled, sliced and frozen. There’s nothing like pulling out peaches in the middle of winter.

This year, I got a hankering for a peach salsa. Salsas are so easy to throw together and who doesn’t love a great fresh salsa? Take it to a party, serve it over top of fish or hoard it all for yourself. Either way, I won’t judge.

Real_Food_Life_Peach_Salsa_2 (2)

 

Summer Recipe Roundup
Author: 
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 3 cups
 
Quick and easy recipe to use up those summer peaches!
Ingredients
  • 2 tomatoes, seeded and chopped (I used Roma)
  • ¼ red onion, chopped
  • 1 jalapeno, seeds removed and finely chopped (use ½ jalapeno for less heat)
  • 3 peaches, peeled or not, chopped
  • Cilantro to taste, left whole or coarsely chopped. (I love cilantro, so I use ¼ cup or so)
  • Juice of 1 lime
  • Salt and pepper to taste (approx 1 tsp salt and ½ tsp pepper)
Instructions
  1. Chop all ingredients and throw them into a medium size bowl.
  2. Add juice of one lime, salt and pepper and cilantro and mix until combined.
  3. For best taste, let the flavors marinate for 1 hour or more before serving.
  4. If you can't wait, eat immediately.

Summer Recipes GALORE!

Because there are so many wonderful summer recipes out there, and so little time, I turned to my food blogging community to put together a list of some awesome summer treats for you to try. I love the variety of produce and ingredients that you can choose from to suit any occasion or taste. Take a look and give them all some love by checking out their recipes!

 

 

Watermelon Raspberry Aqua Fresca

Thanks to Becky @ A Calculated Whisk, this Watermelon Raspberry Agua Fresca is the perfect drink on a hot summer day!

Cucumber-Ginger-Smoothie

I have a ton of cucumbers growing in my garden, so this Cucumber Ginger Smoothie by Margaret @ Veggie Primer just might be in order. I love when healthy ingredients come together in a super simple smoothie!

 

 

Iced Carob Latte

Summer is the perfect time for iced coffee. This Iced Carob Latte by Natalie @ Feasting on Fruit is so much better than a Starbucks! Banana milk anyone? Yes please!

spinach dip

I am sucker for a Rich and Creamy Spinach Dip and Jessica @ Two Green Peas hits a home run with this one!

Summer-Veggie-Pasta-Salad-

Rebecca @ Strength and Sunshine gives us a classic Summer Veggie Pasta Salad. The colors look amazing!

Zucchini Macadamia Pasta

Zucchini is growing crazy in my garden this year and I am always looking for new ways to use it up. Florian @ Contentedness Cooking has a yummy looking Zucchini Macadamia Crunched Pasta to the rescue!

pasta-rhubarb-salad

What do you do when you get rhubarb in your CSA basket besides making a dessert? Gunjan @ Kiipfit shows us a summer salad dressing is the perfect way to use that otherwise mysterious vegetable in her Arugula Pasta Rhubarb Chia Salad.

Edamame-vermicelli-and-lychee-salad

I am always looking for interesting summer salad ideas. Jennifer @ Delicious Everyday gives us this Asian inspired Edamame, Vermicelli & Lychee Salad.

Fennel Pomegranate Grapefruit

Fennel is not a veggie you normally would think to try, but if you haven’t yet, you really must. Especially when it’s paired with pomegranates and grapefruit in this Fennel, Pomegranate & Grapefruit Salad by Trisha and her husband Carlo @ Foodie Awareness. Sign up for their newsletter and get some other mouthwatering plant-based recipes!

mango-sorbet

You know what is so great about mangoes? They are delicious. Period. They are about to get even better in this Creamy Mango Sorbet by Alissa @ Connoisseurus Veg.

Balsamic-Strawberry-Basil-Dairy-Free-Ice-Cream

Who likes ice cream? Who likes dairy-free-real-food ice cream? I DO! Audrey @ Unconventional Baker is definitely unconventional pairing balsamic strawberries and basil in her Balsamic Strawberry & Basil Ice Cream.

Key Lime Pie

 

Lucie @ Win-Win Food knows how to do a  Key Lime Pie up right! Full of real food ingredients with no food coloring at all, it’s a perfect light summer dessert.

Vanilla cake

I am always looking for ways to use up pulp from juicing. This Raw Berry Red Velvet Short Cake by Amy @ Fragrant Vanilla Cake is just the way to do it.

passionfruit-cheesecake

Ever tried passion fruit? Well, you might want to after seeing this Drool Worthy Vegan Passion Fruit Cheesecake from Masha @ The Minimalist Vegan.

greens and beans medley

Stephanie @ Spice of Life Wellness put together an awesome looking Beans and Greens Medley. She focuses on eating for optimal fertility. This is a great recipe for summer because it’s light and chock full of healthy, fertility-friendly vitamins and minerals. Even if you are not trying to conceive, this is a super healthy dish.  It’s quick and easy to make, minimizing your time in the hot kitchen (also a must for summer, in my book!), and it’s yummy! Check out her Facebook page for more info!

Ingredients:

  • 1 cup whole wheat Israeli (pearl) couscous or quinoa
  • ½ cup raw pumpkin seeds
  • 3 Tbsp extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 15 oz can garbanzo beans, rinsed and drained
  • ½ cup organic raisins
  • 2 bunches Swiss chard, stems trimmed
  • ½ tsp black pepper
  • Pinch of sea salt

Directions:

Cook couscous or quinoa according to package directions. In a dry, large skillet, toast the pumpkin seeds over low heat, about 3-4 minutes, shaking the pan frequently, until they start to pop. Transfer toasted pumpkin seeds to a plate to cool. Over medium heat, heat olive oil in the same skillet you used for the pumpkin seeds.  Add garlic and cook for 1 minute.  Add the garbanzo beans, raisins, chard and pepper. Cook about 5 minutes, stirring occasionally, until the chard is tender. Add salt to taste. Divide couscous or quinoa among individual plates and top with the chard and beans mixture and top with pumpkin seeds.

If you make any of these recipes, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

*All recipes and photos were used with permission by each participant.

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