Looking for quick, refreshing recipes perfect for hot summer days? Join us as we prepare three easy, healthy dishes you'll love all season long! First, discover a twist on classic hummus with a delicious zucchini version—creamy, light, and great for dipping. Then, we'll create a vibrant peach and berry fruit salad drizzled with honey-lime dressing, perfect for summer gatherings. Finally, whip up our Fiesta Black Bean Salad—packed with colorful veggies, bold flavors, and a zesty homemade dressing. Ideal for picnics, poolside snacks, or light meals.Recipes:Zucchini Hummus2 large zucchini (or 3 medium or 5 small)1 Tablespoon olive oil1 teaspoon salt1/2 teaspoon pepper1/3 cup tahini4 cloves garlic2 Tablespoons lemon juice1. Preheat oven to 400F and line a sheet pan with parchmentpaper or foil.2. Cut zucchini into 2” chunks and place on the sheet pan. Drizzlewith olive oil and sprinkle with salt and pepper.3. Bake for 20 minutes and let cool for 10 minutes.4. Place the zucchini, tahini, garlic, and lemon juice into a foodprocessor or high-powered blender and process untilcompletely smooth.5. Chill for a couple of hours for best flavor, then serve withveggies.Fiesta Black Bean Salad½ orange bell pepper½ yellow bell pepper½ poblano pepper½ small red onion, finely diced8oz cherry tomatoesBlack beans, 1 14oz can, drained2 tablespoons dried cilantro¼ cup olive oil2 tablespoons balsamic vinegar½ tsp sea salt or Himalayan salt½ tsp freshly ground black  pepper1. Turn the oven on broil. Then core and seed the poblano pepperand put onto a sheet pan. Place the pepper 6-8 inches away fromthe broiler, turning every few minutes until slightly brown, about12 minutes.2. Core, seed, and dice the bell peppers and dice the roasted poblanopepper, cutting them about the same size as the beans.3. To make the dressing, in a large bowl whisk the olive oil, vinegar,salt, and black pepper.4. Add the diced peppers (bell + poblano), onion, black beans, andcilantro into the bowl with dressing and mix well.5. Refrigerate for 2 hours or overnight to allow the flavors to meldtogether.6. Cut the cherry tomatoes in half and place on top before serving.Honey Lime Basil Peach Fruit Salad4 large ripe (but not too ripe) yellow peaches, sliced1 cup blackberries¾ cup blueberriesSeeds from 1 medium pomegranate OR even better—1 cup of halved cherries :) 6 large basil leaves, cut into ribbons1-2 teaspoons honey1 lime, juicedInstructions:Add peaches, blackberries, blueberries, pomegranate seeds (or cherries), and basil leaves to a large bowl. Drizzle honey and lime juice, and toss.

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