summertime recipe

Veggie Sushi Roll (Vegan)

*Serves 2-4 people

Summer is the perfect time for sushi; with no oven needed, you can stay cool in the kitchen and still create a tasty meal. This recipe will give you the basics to make cut rolls, known as Maki, which is the type of roll that we traditionally think of as “sushi”. You can put anything you like as the filling, but for this recipe I used avocado, cucumber, and carrot. Feel free to experiment with sauces, too! Mixing Sriracha with some vegan mayo creates an excellent spicy topping or dipping sauce.

As the sun sits high in the sky and beats down profusely, the thought might cross through tired summer minds of reaping cool relief for all ages with ingredients that are simply lying around the garden and in the kitchen fruit bowl. With just a few limes, a handful of mint and some sweetener, the most delicious summer mint-lime cooler can be produced in just a few minutes, and is sure to please the whole crew.

Ingredients (for one pitcher full):

Juice of 6-7 limes

Back when I was a starving student, I came across a create-your-own salad bar. The salad I made on one particular day changed my life forever. So, I tried recreating it on my own and the rest is history. It is without a doubt the best salad I’ve ever had in my entire life.

It’s officially berry season, which is why right now is the perfect time to make jam. Using fresh, seasonal ingredients equals a flavorful jam that you can eat right now or store for winter when berries are, well, not so fresh.

This activity is not only fun for the culinary adventurous, but also for the child in all of us that loves running through a field of berries and picking until our hands simply can’t anymore. Growing up in Kansas, I spent many summer days visiting berry-picking farms. And if you’re lucky enough to grow your own berries, then this activity is a no brainer.