During the summer, it’s easy to get carried away at the store or farmers market. The riot of colors, flavors, and smells can sway you to stock up on more peak season bounty than you can possibly eat while it’s fresh. Another summer tradition is taking the time to preserve some of that bounty. Whether it’s canning tomatoes or drying herbs, there are plenty of ways to stretch the season and make those flavors last. Another benefit of the peak of the season is that produce is typically less expensive when it’s in season. You get the highest quality product at the best price—what’s not to love?

While stone fruit season runs throughout the summer months, August is National Peach Month. If you’ve got a glut of peaches, try making this peach-thyme compote. With just four ingredients and a bit of water, you can make an elevated spread that captures the essence of summer. Thyme adds complexity while the acidity of lemon juice tames the sweetness. You can switch different herbs and get creative. Since you’re not canning a jam, you don’t need to worry about straying from the recipe basics. Want to mix stone fruit or other seasonal goodies? If it grows together, it goes together!

Use the compote in sweet or savory applications. Grilled cheese sandwiches, as a glaze for roasted pork, with crepes, on a biscuit, or as an ice cream topper, this compote will complement your meals for the rest of the summer!

Peach-Thyme Compote

Makes 2 cups

Total Time: 30 minutes

Gluten-Free, Grain-Free, Vegan

2 pounds ripe, firm peaches

¼ cup organic sugar

¼ cup water

2 tablespoons fresh lemon juice

1 thyme sprig

1. Bring a medium pot of water to a simmer. Drop in peaches for 15-30 seconds then remove from simmering water and place in cold water. Remove skins once cool enough to handle.
2. Chop peaches, remove stones, and place in a medium saucepan.
3. Add remaining ingredients and bring to a hard boil. Cook for 5-8 minutes or until peaches are cooked.
4. Spread cooked peach mixture on a rimmed backing sheet for rapid cooling. Discard thyme sprig.
5. Store cooled peach compote in a sealable container in the refrigerator until ready to use.

When it comes to summer treats, it’s easy to get carried away with sugary and calorie-dense options. But who says you can’t indulge in something sweet and refreshing that’s also healthy and affordable?

That’s where these Lemon Blueberry Cheesecake Pops come in. Made with whole ingredients like lemon yogurt, fresh blueberries, and a crunchy granola topping, these pops are tasty and nutritious. Plus, making your own summer treats at home can be a lot more affordable than buying them at the store.

Not only are these pops healthy, they’re also easy to make. Simply combine the ingredients with a hand mixer, pour into popsicle molds, and let them freeze. In just a few hours, you’ll have a batch of delicious and refreshing treats that you can enjoy guilt-free all summer long.

The next time you’re craving something sweet, skip the store-bought options and make your own Lemon Blueberry Cheesecake Pops. Not only will your taste buds thank you, but your wallet and your body will too!

Lemon-Blueberry Cheesecake Pops

Makes 8

Total Time: 20 minutes prep plus 4 hours cooling

Vegetarian

1 pint fresh blueberries

½ cup cane sugar, divided

2 tablespoons water

1 teaspoon lemon zest, optional

16 ounces softened cream cheese

1 cup lemon-flavored yogurt

½ cup granola

8 paper cups and 8 wooden popsicle sticks or small reusable popsicle molds with sticks

1. Place blueberries, two tablespoons sugar, water, and lemon zest, if using, in a small saucepan and bring to a simmer. Cook for five minutes or until blueberries are tender and mixture has thickened. Set aside to cool.
2. In a mixing bowl, use a hand mixer to cream together cream cheese and remaining sugar until fluffy. Stir in yogurt until thoroughly mixed. Fold in blueberry mixture to create swirls of fruit.
3. Spoon mixture into eight small paper cups leaving a quarter inch of space from the top of the cups.
4. Top off cups with granola and gently press into the cheesecake mixture. Insert a popsicle stick into the center of each cup and freeze for a minimum of four hours.
5. To serve, peel away paper cup and enjoy.

Whether you’re hitting the trails or embarking on a summer road trip, having a convenient and nutritious snack on hand is a must! That’s where these Chocolate Trail Mix Bars come in.

Packed with all the goodness of trail mix, including nuts, seeds, and dried fruit, these bars are the perfect fuel for any adventure. Plus, they’re super easy to make and can be customized to your liking. One of the best things about these bars is their portability. Simply pack them in a reusable container or wrap them in wax paper for a grab-and-go snack that’s perfect for hiking, camping, or any outdoor activity. And because they’re made with whole ingredients like oats, nuts, and dried fruit, you’ll feel satisfied and energized for hours.

Not only are these bars convenient and nutritious, but they’re also affordable. Making your own snacks at home is a great way to save money, and these bars can be made in large batches to last you through multiple adventures. You can also get most of the ingredients from the bulk section, so you can avoid the single-use packaging that normally comes with granola bars.

Next time you’re gearing up for an outdoor adventure, don’t forget to make a batch of Chocolate Trail Mix Bars!

Chocolate Trail Mix Bars

Makes 8

Total time: 35 Minutes

Gluten-Free, Vegetarian

1 cup gluten-free rolled oats

½ cup trail mix

½ cup mixed roasted nuts, roughly chopped

⅓ cup chocolate chips

½ cup roasted sunflower seeds

¼ cup sesame seeds

¼ cup currants

½ cup honey or brown rice syrup

⅓ cup creamy peanut butter

2 ounces chocolate, chopped

¼ teaspoon avocado oil

1. Preheat oven to 350° F. In a medium-size mixing bowl, combine oats, trail mix, nuts, chocolate chips, sunflower seeds, sesame seeds, and currants.
2. Heat peanut butter and honey in a small saucepan and stir until bubbling. Pour over oat mixture and stir until well blended and everything is coated.
3. Line a 9”x9” baking pan with parchment paper. Add mixture to the pan and with wet hands, press mixture flat.
4. Bake for 15 minutes. Allow bars to cool before removing from the pan.
5. Cut into eight bars and place on a cooling rack.
6. Fill a medium-sized pot with two inches of water and place a heatproof metal or glass mixing bowl on top. You want it to fit snugly without touching the water. Bring the water to a simmer over medium-low heat. Add the chocolate and avocado oil to the bowl and stir until melted and combined. Drizzle the chocolate over the cooled bars.

Mango Relish Dogs offer a delicious and unique flavor profile that’s different from traditional hot dogs. The combination of sweet and savory flavors from the mango chutney paired with the smoky and satisfying taste of plant-based hot dogs creates a truly delicious and satisfying experience. Give a new flavor profile to the folks sitting around your table—whether they be picky kids or adventurous eaters, experienced in plant-based or just experimenting with alternatives. There are many reasons to enjoy plant-based mango chutney hot dogs.

Looking for another way to spice things up? Customize your mayo with a touch of sriracha and black pepper or lime zest and chopped cilantro.

Whether it’s for the unique flavor, nutritional benefits, or ethical considerations, these hot dogs are a delicious and satisfying choice for any occasion. Plus, you can have a meal ready to go in less than 20 minutes! You can have more time to enjoy time outside after warming up the grill.

Mango Relish Dogs

Makes 6

Total time: 15 minutes

Vegan

Mango Pickle Relish

1 cup sweet pickle relish

½ cup mango chutney

1 teaspoon rice vinegar

1 teaspoon dry mustard powder

1 teaspoon chili flakes

½ teaspoon curry powder

6 plant-based classic smoked hot dogs

6 hot dog buns

½ small red onion, julienned

½ cup plant-based mayo

1. Combine all relish ingredients in a bowl and adjust seasoning to taste.
2. Butterfly hot dogs and sear each side in a hot skillet with olive oil until golden crisp, approximately three minutes per side. Alternatively, grill hot dogs.
3. To assemble, place hot dogs in buns then fill with relish. Drizzle on mayo and garnish with red onion.

If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger. You can easily make a batch of 8 burgers to cook for a crowd or keep a few in the freezer for when you need a veggie option for a cookout. A meat-free bouillon paste adds savory umami notes. You likely have the rest of the ingredients for the patties in your pantry!

Swiss Mushroom Quinoa Burgers

Makes 8

Total Time: 25 minutes, plus 1-hour chilling time

Vegetarian, Dairy-Free

2 large eggs

4 large garlic cloves, grated or finely minced

2 tablespoons beef-less vegetarian soup base

2 ½ cups cooked quinoa

2 15-ounce cans chickpeas, drained and mashed

½ cup panko breadcrumbs

3 tablespoons avocado oil

8 burger buns

8 slices plant-based Swiss cheese (chao)

8 ounces cremini mushrooms, sliced

4 romaine leaves

1 beefsteak tomato, sliced

1 small red onion, thinly sliced

Ketchup

Mustard

1. In a mixing bowl, beat together eggs, garlic, oil, and soup base seasoning. Mix in cooked quinoa, mashed chickpeas, and breadcrumbs.
2. Divide mixture into 8 equal parts and roll into balls. Flatten each ball into a 3 ½ inch patty. Place burgers on a parchment-lined baking sheet and refrigerate for an hour before cooking.
3. Heat a skillet on medium with 3 tablespoons of avocado oil. Cook patties 3 minutes per side or until heated through and golden in color. Served topped with your favorite toppings.