Summer Recipes

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Mediterranean Chopped Salad Pitas 

Recipe submitted by Dr. Yasmin Rahimi, DC and Dr. Radi Rahimi, DC, BackFit Health + Spine

1 small head romaine lettuce, chopped 

1 (15 oz.) can chickpeas, drained and rinsed

1 tomato, diced

1 cucumber, diced 

1 small red pepper, diced

1/2 small red onion, diced

3/4 cup chopped kalamata olives

3/4 cup feta crumbles 

2 Tbsp. chopped fresh dill 

Pita bread for serving


1/4 cup olive oil

2 Tbsp. red wine vinegar 

1/2 tsp. dried Italian seasoning 

1/2 tsp. salt 

1/4 tsp. black pepper

Add dressing ingredients to a large bowl and whisk until combined. Next, add the remaining chopped salad ingredients to the bowl and stir until everything is mixed together. Eat by itself or spoon chopped salad mixture into warm pita bread and enjoy! 

Cauliflower “Potato” Salad

Recipe submitted by Jamie Miller, Registered Dietitian, Village Health Clubs & Spas

1 large head cauliflower, cut into bite-sized florets OR 3 lb. frozen cauliflower florets

6 hard-boiled eggs, diced

2 large stalks celery, diced

1/2 large red onion, diced

1/2 cup chopped dill pickle (or dill pickle relish)

1/4 cup avocado oil mayo

1/2 cup plain Greek yogurt

1 Tbsp. dijon mustard

Salt and pepper, to taste

Steam cauliflower until fork tender (about 12 minutes). Remove cauliflower from steamer and run under cold water to stop cooking. Drain well. Or, if using frozen cauliflower, microwave until defrosted and drain water. Combine cooked cauliflower in a large mixing bowl with the diced hard boiled eggs, celery, red onion, and dill pickle. In a small bowl, whisk together the mayo, Greek yogurt, mustard, salt, and pepper. Pour dressing over cauliflower mix, and toss to coat. Cover and chill for at least one hour before serving.

Aunt Lois' Ginger Snaps 

Recipe submitted by Dr. Aubrey Young, Young Orthodontics

2 1/2 cups shortening 

2 eggs

1 tsp. salt 

1/2 tsp. cloves 

2 tsp. cinnamon 

2 tsp. Cream of Tarter 

1 cup sugar

1/4 cup molasses 

2 tsp. baking soda 

2 tsp. ginger 

4 cup flour 

Cream shortening, eggs, and molasses. Add dry ingredients saving flour until last. The batter is quite stiff. Make into small balls and roll in sugar. Place on ungreased baking sheet 3 inches apart. Bake at 350 for 8 to 10 minutes. They will spread out and crack on the top. Be careful not to over cook. Let cool in pan. 

Shrimp Ceviche

Recipe submitted by Dr. Richard Higgs, Aquila Dental

1 ¼ lb. large shrimp (26-30 per lb.), peeled, deveined, and tails removed

1/8 tsp. table salt, plus 1 Tbsp. salt for cooking shrimp

½ English cucumber, cut into ½-inch pieces

1 cup finely chopped red onion

1 avocado, halved, pitted, and cut into ½-inch pieces

1 cup V8 juice, chilled

½ cup ketchup

3 Tbsp. lime juice (2 limes), plus lime wedges for serving

2 tsp. hot sauce, plus extra for serving

¼ cup chopped fresh cilantro

Saltines, tortilla chips, or thick-cut potato chips

Boil 3 cups of water in a large saucepan over high heat. Stir in shrimp and 1 Tbsp. salt, unless the shrimp is already treated with salt or additives (then skip salt). Cover. Let stand off heat until shrimp are opaque, about 5 min. Shake saucepan halfway through. Fill a large bowl with ice and water. Transfer shrimp to ice water and let cool for 3-5 min. After they cool, cut each shrimp crosswise and into pieces. Next, combine V8 juice, ketchup, hot sauce, and salt in a medium bowl. Add cucumber, onion, and shrimp, and stir until coasted. Add cilantro and avocado. Split ceviche into individual bowls and serve immediately with saltines or chips, lime wedges, and hot sauce.

Summer Sangria

Recipe submitted by Denise McCreery, owner, D'Vine Gourmet

1 cup strawberries, sliced

¾ cup blackberries

¾ cup raspberries

½ cup blueberries

10 large mint leaves

2 limes (juice only)

½ cup Triple Sec or orange juice

1 750-milliliter bottle riesling (we love Arizona Angel!)

1 750-milliliter bottle prosecco (chilled)

10 mint springs

10 slices lime

Mix together and serve in a wine glass with ice and fruit garnish. We love this recipe mixed together in a large glass pitcher and served with fresh fruit, mint leaves, and colorful straws to match the summer season. Add a splash of soda water or lemon-lime soda for a spritzer!

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