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Summer Produce Recipes to Keep You Active and Energized

Summer Produce Recipes to Keep You Active and Energized

By Emily Kho, Contributing Blogger

Summer is a season of abundance, with farmers markets and gardens overflowing with vibrant, fresh produce. Incorporating these seasonal ingredients into your meals not only enhances flavor but also ensures you’re getting the nutrients you need to stay active and energized. 

Here are three delicious recipes featuring summer produce that are perfect for fueling your summer activities.

Summer Berry Quinoa Salad

This refreshing and colorful Summer Berry Quinoa Salad is a perfect way to enjoy the bounty of summer berries. Packed with protein-rich quinoa and an array of fresh berries, it’s a delightful mix of sweet and savory flavors.

This recipe takes a total cook time of 15 minutes, making 6 servings.


  • 2 cups cooked quinoa
  • 1 1/2 cups strawberries, cut in half
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup roughly chopped almonds, or candied pecans
  • 1 tablespoon finely chopped mint
  • 1 tablespoon finely chopped basil
  • Citrus Honey Dressing:
    • 1 teaspoon orange zest
    • 4 tablespoons fresh orange juice
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon fresh lime juice
    • 1 tablespoon honey
    • 1 teaspoon finely chopped mint
    • 1 teaspoon finely chopped basil


  1. First, make the dressing. In a small bowl or jar, whisk together the orange zest, orange juice, lemon juice, lime juice, honey, mint, and basil. Set aside.
  2. In a large bowl, combine cooked quinoa, strawberries, raspberries, blackberries, blueberries, almonds, mint, and basil. Gently stir. Drizzle citrus honey dressing over the salad and gently stir again. Serve.

Lemon Herb Veggie Skewers


Grilling brings out the natural sweetness of summer vegetables, making these Lemon Herb Veggie Skewers a must-try for any cookout. The lemon herb marinade adds a zesty kick that complements the smoky flavors from the grill.

This recipe takes 10 minutes to prep, 12 minutes to cook, and 20 minutes to marinate for a total cook time of 42 minutes. It makes 12 skewers.


  • Lemon Herb Marinade:
    • ½ cup Bertolli Extra Virgin Olive Oil
    • ⅓ cup lemon juice fresh squeezed, from 1 lemon
    • 1 teaspoon lemon zest fresh, from 1 lemon
    • 1 tablespoon basil fresh, finely chopped
    • 1 tablespoon thyme leaves fresh
    • 1 tablespoon chives fresh, finely chopped
    • 2-4 cloves garlic pressed or finely minced
    • 1 teaspoon Swerve Sweetener to taste
    • ½ teaspoon salt to taste
    • ½ teaspoon crushed red pepper flakes to taste, optional
    • ¼ teaspoon black pepper to taste
  • 1 red bell pepper seeded, cut into 1 inch sized pieces
  • 1 yellow bell pepper same
  • 1 green bell pepper same
  • 1 red onion peeled, chopped into 1 inch pieces
  • 1 zucchini sliced into ¼ - ½ inch slices
  • 8 ounces baby portabella mushrooms whole, you can cut the larger ones in half
  • 1 pint cherry tomatoes


  1. First, prepare the marinade by combining the olive oil, lemon juice, lemon zest, basil, thyme, chives, garlic, spices, and sweetener. I like to shake it all together in a sealed jar. Set aside.
  2. If using wooden skewers, soak them in clean, cool water while preparing the vegetables. (If you are using metal skewers, skip this step.)
  3. Next, prepare the vegetables according to the recipe instructions below (slice, chop, etc.)
  4. Assemble the skewers by carefully threading the prepared vegetables onto the skewer, alternating between each type of veggie. I like to start and end each skewer with a pepper to hold them together.
  5. Place the skewers onto a rimmed baking sheet. Using a basting brush, brush the prepared marinade over the vegetable skewers. Let sit for about 20 minutes.
  6. When you are ready to cook, preheat your grill to 400 degrees. Make sure the grill grates are clean and well-oiled.
  7. Then place the skewers onto the grill. Lower the temperature if needed (or if using charcoal, move the skewers as needed so they "grill" instead of "burn").
  8. Cook the vegetables for about 10 - 12 minutes to desired doneness, rotating every 3 or 4 minutes to cook all sides evenly.
  9. Serve warm with additional marinade and fresh chopped herbs as desired.

Peach and Tomato Caprese Salad

The Peach and Tomato Caprese Salad is a twist on the classic caprese salad that incorporates juicy summer peaches and tomatoes, creating a vibrant and flavorful dish that’s perfect for any summer meal.

The recipe takes a total of 15 minutes and makes 4 servings.


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon flaked salt, divided
  • 2 large heirloom tomatoes, thinly sliced
  • 2 ripe peaches - halved, pitted, and sliced into half moons
  • 1 (8 ounce) ball fresh mozzarella, thinly sliced
  • 6 leaves fresh basil


  1. Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
  2. Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

These recipes not only highlight the best of summer produce but also provide a nutritious boost to keep you active all season long. 

Enjoy the fresh flavors and stay energized with these delightful summer dishes!