Seasonal Summer Recipes Blog

Try one of these tasty recipes from our YMCA Staff!

With the warmer season here, it's fun to try out new recipes that include local or seasonal ingredients. We asked some of our staff for their favorite summer recipes and have added them to our Y Blog. Kick off the day with Sweet Potato Toast, whip up a cool, easy Cucumber Salad as a side, enjoy a Veggie Slaw Dog for dinner and finish off the day with a patriotic Berry Flag Cake!

Brittany Smith, Marketing and Communications Director, who manages all marketing, public relation, and communication initiatives and support across the YMCA of Virginia’s Blue Ridge, loves making Sweet Potato Toast to start the day. “Sweet potatoes are gluten-free, plus high in vitamins A and C. I love mixing it up and making both sweet and savory versions!”

Sweet Potato Toast

Ingredients:

• One sweet potato, preferably long and wide (this should give you 3-4 slices of toast)
• Toppings: Fresh berries, cream cheese/cottage cheese, nut butter, fresh apples, avocado, EBTB Seasoning, Cinnamon, Chia Seeds, veggies, bacon 

Directions:

Wash and rinse your sweet potato thoroughly (you will be eating the skin), then slice into ⅓ to 1/4 inch thick slices (you want the sweet potato to be sturdy enough to hold your toppings, but thin enough to cook through). You can pop the slices in a regular toaster (I suggest turning the toaster on it’s side) or into a toaster oven.You’ll want your potato slices to have a light crisp on the outside and the inside to be fork tender, but not soft. I typically lay my potato slices on a plate and let them cool for a couple of minutes so that they have time to set up.

Then it’s time to top them! Some of my favorite combos:

• Cream cheese or Ricotta with fresh berries and/or jam, a sprinkle of chia seeds
• Cream cheese with avocado and Everything But The Bagel Seasoning
• Nut Butter with Sliced Apples and Cinnamon
• Bacon, Lettuce, Tomato, and a fried egg 

Jenna Granger, Association Membership Director (whose responsibilities include providing support for directors, coordinators, and branch executives, community partnerships, policies for membership, membership data, reporting, membership retention, managing incoming membership, and programmatic registration forms and billing) said, “I love this dish. It's great for a light, tasty summer snack or side dish.”

Easy Cucumber Salad

Makes 2-4 servings

Ingredients:

• 1 to 2 large cucumbers (or 4 to 5 smaller cucumbers)
• 1 to 2 tablespoons chopped fresh basil or dill
• 2 to 3 tablespoons Italian dressing or seasoned rice vinegar
• Salt and pepper to taste

Instructions:

1. Peel the cucumbers, quarter the cucumbers lengthwise, then slice crosswise
2. Chop basil
3. Combine all ingredients in a bowl and toss to coat
4. You can serve this immediately, or make ahead (up to a couple of hours) and chill

Jonathan Pait, the Branch Executive for the Gainsboro YMCA who oversees membership and all of the mission-based programming that comes out of the Gainsboro Y, said, “During the summer, one of my favorite recipes is so simple but so delicious. I really enjoy this recipe because it is a delicious alternative to a regular slaw dog, leaving out all of the unhealthy attributes of a hot dog, but still giving you the taste and texture of a great hot dog.  My wife and I have gotten to the point that we like this better than a meat hot dog! This, along with your favorite chips and a healthy drink makes a filling and satisfying meal!”

Veggie Slaw Dog

Ingredients:

• Lightlife Veggie Smart Dogs (we love this brand!)
• Ketchup and mustard (and whatever other toppings you enjoy)
• Quality hot dog bun.
• High-quality coleslaw (The New Yorker Deli on Williamson Road has outstanding cole slaw!)

Directions: 

1. Grill smart dogs on an outside grill on medium-high heat.  You know hot dogs are ready when they plump up.  Make sure you get good grill marks.
2. Microwave the bun for 20 seconds so it is nice and soft.
3. Spread ketchup and/or mustard on the bottom of the bun and place Lightlife Veggie Smart dog on top
4. Top Smart Dog with coleslaw and enjoy. 

Rachel Beamer, Marketing Coordinator (who assists in handling marketing, public relations and communications) said, “this isn’t necessarily a healthy recipe, but it’s perfect for the summer and my favorite fourth of July dish. Plus, I love to bake!”

Berry Flag Cake

Ingredients (for the cake)

• 1/2 cup unsalted butter softened to room temperature (1 stick)
• 1 cup granulated sugar
• 1/2 cup honey
• 2 large eggs at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup nonfat plain Greek yogurt at room temperature
• 1 1/4 cups white whole wheat flour*
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup milk

Ingredients (for the frosting and decor)

• 12 ounces reduced-fat cream cheese Neufchatel, at room temperature
• 6 tablespoons unsalted butter at room temperature
• 1 1/3 cups powdered sugar
• 1/4 cup nonfat plain Greek yogurt at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• 2-3 cups sliced fresh strawberries

Directions:

• Preheat the oven to 325 degrees F. Generously grease and lightly flour an 11x17-inch half-sheet pan or coat with baking spray (the floured kind, like this). Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer or spoon, cream the butter for 1 minute on medium speed, until it is smooth and creamy. Add the sugar on medium speed and beat until fluffy and light in color. Beat in the honey, then the eggs and vanilla until smooth and nicely combined, stopping to scrape down the sides and bottom of the bowl a few times. The mixture may look curdled. Beat in the yogurt on medium-high speed until blended.
• In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt. Pour one-third of the flour mixture into the butter mixture. Beat on low speed for 5 seconds, then pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the next third of the flour, then the remaining half of the milk. Add the last third of the flour and beat just until combined and the batter is smooth. Do not overmix.
• Spread the cake batter into the prepared pan, smoothing it into a thin, even layer with a rubber spatula or offset spatula. Bake for 18 to 22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean, rotating the pan 180 degrees once halfway through.
• Place the baked cake on a wire rack and let cool in the pan completely. Meanwhile, make the frosting.
• For the frosting: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer or spoon, beat the cream cheese, butter, powdered sugar, yogurt, and vanilla on medium speed until smooth and combined.
• Spread the frosting over the cooled cake. Arrange blueberries in rows in the top left corner to form the “star” portion of the flag. Line the strawberry slices in 5 rows to form the “stripes.” Refrigerate until ready to serve.

Big thanks to our staff who were kind enough to share their summer favorites with us. Try one out and let us know what you think!