4 Summer Recipes

Easy, Nourishing Meals for Long Days + Warm Nights

At Tuesday Foods, summer is all about keeping things light, bright, and delicious. Whether you’re headed to the farmer’s market, packing for a picnic, or just trying to stay cool in the kitchen, we’ve got you covered with simple, seasonal recipes that deliver serious feel-good flavor.

From cooling smoothie bowls to plant-powered salads and vibrant mains, these dishes are designed to nourish you from the inside out—without keeping you tied to the stove. All clean, all satisfying, all summer long.

Ready to get inspired? Let’s dig in.

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Summer Quinoa Tabbouleh

A bright, herbaceous picnic salad with a sweet-tart twist

This vibrant take on traditional tabbouleh swaps bulgur for fluffy quinoa and adds dried tart cherries in place of tomatoes for an unexpected pop of flavor. It’s fresh, flavorful, and make-ahead friendly—perfect for summer potlucks, picnics, or a light lunch that holds up beautifully in the fridge.

Ingredients
For the quinoa:

• 1 cup uncooked quinoa (or bulgur), rinsed

• 2 cups water

• 1/2 teaspoon extra-virgin olive oil

• 1/4 teaspoon salt

• 2 small garlic cloves, minced

For the salad:

• 1/2 cup Montmorency dried tart cherries

• 1/3 cup chopped scallions or red onion (or a mix of both)

• 1 English cucumber, chopped into ¼-inch pieces 

• 1 cup chopped flat-leaf parsley

• 1 cup chopped fresh mint

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons fresh lemon juice

• 1–2 tablespoons white wine vinegar

• 1 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper

Instructions

1. Toast rinsed quinoa in a dry pot over medium heat for 1–2 minutes. Add water, olive oil, and salt; bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes. Stir in garlic, fluff, and cool.
2. In a large bowl, combine quinoa with cherries, scallions, cucumber, parsley, and mint.
3. Add olive oil, lemon juice, vinegar, salt, and pepper. Toss well and adjust seasoning to taste.
4. Serve or refrigerate in an airtight container for up to 2 days.

Note: To use bulgur instead, bring 1¼ cups water to a boil, add bulgur, cover, and remove from heat. Let sit 25–30 minutes, then stir in garlic and fluff.

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Berry Glow Smoothie Bowl

Pictured above! A vibrant, antioxidant-packed start to your day

This plant-based smoothie bowl is creamy, colorful, and loaded with feel-good ingredients. It’s our go-to when we want something quick, nourishing, and beautiful enough to brighten any morning. Blend it up, top it off, and feel the glow.

Ingredients

• 1 cup frozen mixed berries
• 4 ice cubes
• A splash (or two) of coconut milk—just enough to get your blender going
• 1 tablespoon almond butter
• A small handful of spinach
• Optional: 1 teaspoon acai powder
• Optional: Maple syrup or sweetener of choice, to taste

Topping Ideas
Hemp seeds
Coconut flakes
Fresh berries and/or sliced banana
Walnuts
Your favorite granola

Instructions

1. Add frozen berries, ice cubes, coconut milk, almond butter, and spinach to a high-speed blender. Toss in the acai powder if using.
2. Blend until smooth and creamy, using as little coconut milk as needed to keep the texture thick.
3. Taste and adjust sweetness with a splash of maple syrup or your preferred sweetener, then blend once more.
4. Pour into two bowls and add your favorite toppings. Enjoy immediately.

 

Picnic Perfect Broccoli Salad

A creamy, crunchy, sweet-and-savory classic—with a plant-based twist

This isn't your average broccoli salad. Tossed in a velvety cashew dressing and loaded with juicy grapes, crunchy almonds, and a pop of dried fruit, it’s vibrant, refreshing, and totally mayo-free. Best part? It travels well—making it ideal for picnics, BBQs, or any summer gathering on the go.

Ingredients
For the dressing:

• 3/4 cup raw cashews, soaked

• 1/4 cup water

• 2 tablespoons maple syrup

• 2 tablespoons apple cider vinegar

• 1/4 teaspoon minced garlic

• 1/2 teaspoon sea salt

• Freshly ground black pepper, to taste

For the salad:

• 2 large broccoli crowns, cut into small florets

• 1 1/2 cups red grapes, halved

• 1/3 cup sliced almonds, toasted

• 1/4 cup diced red onion

• 1/3 cup dried cranberries or raisins

Instructions

1. Soak cashews in hot water for 10 minutes to soften.
2. Meanwhile, toast the almonds in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
3. Drain the cashews and transfer to a high-speed blender. Add water, maple syrup, apple cider vinegar, garlic, salt, and a few grinds of black pepper. Blend until smooth and creamy.
4. In a large bowl, combine broccoli, grapes, almonds, red onion, and dried cranberries or raisins. Pour the dressing over and toss to coat.
5. Taste and adjust seasoning. Chill for at least 30 minutes before serving for best flavor.
   

Grilled Peaches With Spiced Walnuts

Ingredients

• 4 ripe peaches, halved and pitted

• Extra-virgin olive oil, for brushing

• 1/2 cup walnuts, toasted and crushed

• 1/2 teaspoon cinnamon

• 1/4 teaspoon sea salt

• Vanilla ice cream (dairy-free if desired)

Instructions

1. Preheat a grill or grill pan to medium heat.
2. Brush the cut side of the peaches with olive oil. Grill cut-side down for about 3 minutes, or until char marks appear and the peaches begin to soften.
3. In a small bowl, mix the walnuts with cinnamon and sea salt.
4. Serve the grilled peaches warm with a scoop of vanilla ice cream and a generous sprinkle of the spiced walnut crumble.

For extra flavor, try finishing with a light drizzle of honey or maple syrup.

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Let the Summer Eating Begin 

Whether you're looking to meal prep for the week, bring a dish to your next backyard gathering, or just add a little joy to your table, these recipes are here to help you eat well and feel good all summer long. We hope they inspire you to slow down, savor the season, and make the most of all its delicious abundance.

Have a favorite Tuesday Foods–inspired recipe of your own? Share it with us @tuesdayfoods.co!

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