Summer High Five Recipes
by Leigha Staffenhagen
Long summer days, outdoor meals on the patio, and prepping for back to school and our regular routines (eventually). These High Five recipes are made for thee season of backyard barbecues and lots of facetime with family and friends. As always, these recipes are made with 5 main ingredients or less, so you can spend more time enjoying this sweet season and less time in the kitchen. That’s worth a high five!
Berry Yogurt Ice Pops
Photo and Recipe Courtesy of Co+op
A tasty and healthy way to beat the heat while extending the berry season, these berry yogurt ice pops are an easy recipe to whip up with kids—or grandkids—during summer break. Try mix-n-matching with your favorite fresh fruit all summer long.
Ingredients
2 cups fresh berries, washed and chopped (use a single kind or a variety)
¼ cup sugar
2 Tbsp honey
1 tsp lemon juice
1 ½ cups plain, nonfat Greek yogurt
Additional pantry ingredients: ¼ cup water
Directions
In a saucepan, bring berries, sugar, honey, and water to a boil.
Simmer for a few minutes to dissolve sugar. Remove from heat and pulse in a food processor until just chunky.Place mixture into a small bowl and cool in the refrigerator for 15-20 minutes. Whisk or fold yogurt and lemon juice into the berry mixture until thoroughly combined.
Pour mixture into molds* and freeze for at least 5 hours.
When you’re ready to cool down, run molds under hot water to release the ice pops.
*If you can't find molds, use paper cups and wooden paddles or sticks.
A Good Ol’ Classic American Pasta Salad
Growing up, this was a staple at every summer family BBQ, graduation, or birthday party I ever attended. Sometimes my mom made it, other times my Grammy did. It was delicious and so simple to make, every time. And the beauty of a pasta salad? Make it the day before and let it marinate—it tastes best the next day! This is exactly how our family always makes it, but there is an array of ways to take our version and make it your own with some simple swaps! Want more fiber? Add cannellini beans and extra veg. Not a fan of cheddar? Crumble in some feta! Want to make your own special dressing from scratch? Go for it! But if you, like me, enjoy a simple pasta salad that everyone will love—this is it, as-is. Double everything if you’re having a big family gathering!
Ingredients
1 lb tri-color pasta
1/2 cup cubed cheese of your choosing—we always used Tillamook Extra Sharp Cheddar cheese, anything else was blasphemy
1 pint cherry tomatoes (local is best, obvi)
1 lb diced salami
Italian Dressing
Directions
Cook noodles according to package directions—do not overcook!
Drain and rinse with cold water immediately. Place in the fridge to fully cool.Meanwhile, cube the cheese, slice the tomatoes in half if they’re too large, and dice the salami.
Remove pasta from the fridge, toss in remaining ingredients and toss with your favorite Italian dressing, enough to coat all the ingredients, and save some for serving. Enjoy!
Blackberry & Brie Frittata
Photo and Recipe Courtesy of Co+op
An abundance of wild blackberries filling your fridge? What a great problem to have! Save some of them for this summery frittata, perfect for your next brunch.
Ingredients
9 large eggs, lightly beaten
½ tsp salt
½ tsp dried thyme
7 oz Brie cheese
6 oz blackberries, washed and patted dry
Additional pantry ingredients: 1 Tbsp butter for pan
Directions
Preheat the oven to 375°F. Coat a pie pan with the butter.
In a medium bowl, whisk the eggs, then whisk in salt and thyme. Tear brie into small bits and drop it into the egg mixture, then sprinkle in the berries. Gently fold in the brie and blackberries, then pour into the prepared pan.
Bake for 30 minutes or until golden and puffed. Serve warm or chilled.
Cinnamon Apple Chips with Dip
Photo and Recipe Courtesy of Co+op
After-school munchies or midday mood dips are no match for these sweet and healthy apple chips! No need for a fancy food dehydrator, these snacks come together in your oven.
Ingredients
4 large apples
2 tsp coconut oil
¼ cup creamy peanut butter
¼ cup Greek yogurt
2 Tbsp honey
Additional pantry ingredients: 2 tsp cinnamon, 1 Tbsp sugar, 2 Tbsp honey
Directions
Heat oven to 200°F. Cut apples in half. Remove seeds, stems, and bottoms. Use a sharp knife to make thin crosswise slices.
Place the half-rounds in a large bowl, and sprinkle with cinnamon and sugar. Toss to coat.
Drizzle two sheet pans with oil, then spread apple slices on the pans. Bake for 2½ hours. Place on racks to cool.
While apple chips cool, combine peanut butter, yogurt, and honey in a small bowl and stir. Place apple chips on a plate with the bowl of dip in the center and serve.