5 summer plates to enjoy before fall hits

I know when I hear the ring of the school bell start up again in my neighborhood that fall is near. In most states, it might already be considered fall but here in the A-Z we have more weeks to squeeze out of the summer. Probably more than we want.

My favorite way to deal with the heat is cook up some plates with the best summer produce I can find. I might be sweaty but I won’t be hungry! These are five MUST DO summer recipes before fall hits. You’ll want to have them again and again!

Feel free to print this page.

*all of the following recipes can be made GF with simple substitutes. If you don’t eat gluten, you’ll know exactly what to do.*


1. Chickpea and Kale Tzatziki bowls



  • 1/2 cup cooked jasmine rice
  • 6 oz of curly kale
  • 1 cucumber
  • 1 lemon, juiced
  • 6 radishes
  • 1/4 of red onion
  • 15 oz of chickpeas
  • 3 tbsp of golden raisins
  • 1/2 cup Cashew milk yogurt (plain)
  • 3 minced garlic cloves
  • 3 tsp of chili powder
  • 2 tsp of dill


Preheat oven to 400F.

Bring 1 cup of water to a boil and add the jasmine rice. Cook until tender or about 15 minutes.

Drain and rinse your chickpeas. Pat dry and toss with olive oil, salt, pepper, 1/2 of your chili powder, and a squeeze of your lemon. Add to a cooking sheet and bake until lightly crisped (about 15 minutes.)

Destem your curly kale and roughly chop.

This part can get messy. Quarter your radishes and make your cucumber pieces of similar size to the radishes. Place on a cutting board and use the flat edge of a fat knife to “smash” the veggies. Do this by applying pressure with the heel of your hand to the flat side of the knife. (Don’t demolish, simply crack and make it appear as if a hammer tapped it.

Tear veggies into bite sized pieces if not already.

In a small bowl make your Tzatziki sauce by adding 1/4 of the lemon juice, cashew milk yogurt, garlic, salt, pepper and 1/2 of the dill. Toss your smashed veggies in the sauce.

With 1 tsp of olive oil, heat a pan on your stove. Cook chopped curly kale with salt and pepper for about 2 minutes on medium.

Fluff your rice and add remaining lemon juice, golden raisins, and dill. Mix.

Plate by first adding the cooked kale, then some rice, chickpeas and divide your veggie mix.



2. Blood Orange Poke Bowls



  • 1 diced blood orange
  • 1/4 cup of shelled edamame
  • 1/2 diced cucumber
  • 1/2 cup of sticky rice (or jasmine)
  • 1 sliced avocado
  • 1 chopped head of broccoli
  • 2 tbsp of nori (or buy some dried seaweed and put it through the food processor)
  • 2-3 tbsp of crushed macadamia nut
  • 1/4 of soy sauce
  • 1 tsp of chili powder



Preheat oven to 400F.

Add 1 cup of water to a small pot and boil. Add a dash of salt and the jasmine rice. Cook until soft and fluff. About 10-15 minutes.

Meanwhile, toss broccoli in olive oil, salt and pepper. Place on baking sheet and in the oven for 15-18 minutes. Going for a crisped edges look.

In a small bowl (like for sauces) add the kibbled nori and soy sauce. Add of chili powder. Mix and set aside.

Once everything is cooked and all the ingredients list is sliced/diced/crushed you’re good to go.

Layer the rice on the bottom, add broccoli, blood orange, avocado, shelled edamame, cucumber. Drizzle the nori sauce and sprinkle crushed macadamia nuts on top.



3. Dragon Fruit Jam


  • 1 sliced red dragon fruit
  • 1 lemon juiced
  • 1/2 cup of sugar (you can get by with less)



Take a little pot and heat it on your stove to medium-high. Coat with a touch of oil. (I like coconut for this.)

Add half of your dragon fruit to a blender and pulse to form a chunky juice.

Once warm, add leftover dragon fruit slices and juice to your pot. Add the lemon juice and sugar next. Cook and stir frequently until it has thickened. Can take 20 minutes. Can take longer. Really depends on your fruit!

Once it’s done, let it cool. REMEMBER: It will continue to thicken as it cools! Keep that in mind as you reduce it,

Add to a little glass jar and enjoy your jam! I love to use this stuff as a sweet additive to dinners, dessert or within sauces for color.

4. Dolce Peaches

No picture because I always eat them too quickly. Sorry.


  • 2 peaches, sliced thick
  • 1/2 tbsp of cinnamon (or to taste)
  • 1 tbsp coconut oil
  • 1/4 cup of brown sugar



Easy peasy. Heat a sauce pan to medium and melt your coconut oil. Once melted, add sliced peaches, cinnamon, and brown sugar. Cook until peaches are soft and sugar has melted down to coat.

Serve hot.

*goes great on vanilla ice cream!*


5. Southwest Black Bean Hummus


  • 1 can of black beans
  • 2 tbsp of tahini
  • 1 bunch of green onion
  • 3 cloves of garlic
  • 1 lime juiced
  • 1/2 of diced tomato
  • 1 diced jalapano



Another easy one!

Rinse and drain your black beans. Pat dry.

Add your black beans to a food processor (I like to set 1/4 of them aside and layer them in at the end or toss in the middle to add chunk for those who like that!)

Also add the rest of the ingredients, setting aside some tomato and jalapeno to garnish the middle with in the end.

Pulse and stir on repeat until pureed. Add 2 tbsp of olive oil and some water until you reach desired consistency, Throw in a bowl and add your garnishe to the middle.



School might be back in session but the produce is still singing for summer! Stock up and makes these before the season is done. Happy eating, friends!



Should I make a vegan/gluten-free cook book?



Bye, Friends!