Summertime Recipes 

When the weather turns warm we are looking for recipes that are a little lighter and are easy to prepare.    Here are a few suggestions for some delicious warm weather foods you might like to try. 

Big, sweet, juicy cherries are plentiful in the produce section of your favorite store.  Cherries can be added to your favorite recipes, snacked on by the handful, or you can indulge in a Cherry Smoothie.  

The recipe for a cherry smoothie is: 

  • 1 cup light vanilla yogurt
  • 1/4 teaspoon almond extract 
  • ¾ cup pitted fresh or frozen sweet cherries
  • 4 ice cubes 
  • ½ cup drained canned mandarin orange sections (canned in juice, no sugar added) 

Combine all ingredients in blender and blend until smooth.  Pour into tall glass, serve immediately and enjoy. 

Another recipe using fruit is Blueberry Salsa.  It may sound strange, but this recipe combines blueberries with other fruit and includes dashes of red and black pepper.  The blueberry salsa is delicious when served as dessert over ice cream or pound cake.  It can be served as a side with smoked ham, grilled pork chops or chicken. 

  • 4 cups fresh blueberries
  • 2 tablespoons sugar 
  • 1 ½ cups diced mixed fruit (such as melon, grapes, pineapple or kiwi) 
  • 2 tablespoons lime juice
  • 1 teaspoon grated lime peel 
  • ½ teaspoon ground allspice
  • 1/8 teaspoon ground red pepper 
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt 

Combine all ingredients in bowl.  Salsa can be served immediately or refrigerated covered.  Makes 5 ½ cup servings. 

The next recipe is a hearty summer salad that can be served either as a side dish or it is hearty enough to be served as the main dish. 

Hearty Summer Salad 

  • 2 15oz cans garbanzo beans (chickpeas)
  • 2 15oz cans black-eyed peas 
  • 2 15oz cans artichoke hearts
  • 4 large tomatoes, chopped 
  • ½ large onion, diced
  • 6 large garlic cloves 
  • ¼ cup olive oil
  • ½ cup balsamic vinegar 

Several pinches dried parsleysalt and pepper to taste 

Drain and rinse garbanzo beans and black-eyed peas.  Chop artichoke hearts.  Combine beans, peas, artichoke hearts, onion and tomato in bowl.  Crush garlic cloves and add to other ingredients in bowl.  Whip together olive oil and balsamic vinegar in small bowl and pour over the salad.  Add pinches of parsley and salt and pepper.  Serves 6 or more. 

Buttered pasta makes a simple hearty entree, or it can be served as a delicious side dish to accompany any type meat or chicken.  It goes well with most fish too. 

Buttered Pasta 

  • 1 lb. (16 oz) fresh or dried linguine
  • 2 tablespoons salt 
  • 6 tablespoons (3/4 stick) butter
  • 1 cup (4 oz) freshly grated Parmesan cheese 
  • ¼ cup toasted bread crumbs
  • Ground pepper to taste 

Bring 4 quarts of water to a boil in a large pot.  Add salt and pasta. Cut butter into 1- inch pieces while pasta is cooking and set aside. When pasta is cooked to desired consistency drain in colander reserving ¼ cup of the pasta water.  Return drained pasta to pot in which it was cooked and add butter, half the grated cheese and half the bread crumbs.  Toss, coating well.  Add the reserved pasta water to moisten.  Season with pepper. Transfer to serving bowl and sprinkle remaining cheese and bread crumbs on top.  Serve immediately.  Serves 3 to 4 as an entrée salad or 6 to 8 as a side dish. 

Lemon Meringue Pie is perfect for a warm summer day or evening.  This recipe is quick and easy, yet still has the homemade flavor you crave. 

Lemon Meringue Pie 

  • 1 package Krusteaz Lemon Bar Mix (1 pouch lemon filling mix and complete crust) 
  • 3 whole eggs
  • 1/3 cup water 


  • 3 egg whites
  • ¼ teaspoon cream of tartar 
  • ¼ cup sugar 

Preheat oven to 350 F 

For the lemon pie: 

Lightly grease a 9-inch pie pan.  Press entire contents of pouch containing crust into bottom and sides of pan.  Bake 8 minutes (crust will be pale).  In medium bowl, whisk lemon filling pouch contents. Water and whole eggs together until well-blended.  Pour over hot crust.  Bake 22-26 minutes or until center does not jiggle when shaken and top begins to brown. 

For meringue: 

Beat egg whites and cream of tarter with electric mixer on medium speed until frothy.  Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form.  Spread over baked pie.  Return to oven and bake an additional 10-15 minutes or until light golden brown.  Enjoy.