Summer Recipes

Celebrate this year’s Summer holidays with a bang by mixing up old classics with a sweet summer twist. Grill it up gluten-free with these cool recipes, sure to please Dads, Grads, neighbors, family, and more! Make them work for a crowd, by offering dairy-free, vegan, and meat filled options as well. Throw on some burgers and kabobs, and serve salads and dip on the side. Finish the meal off with gluten-free cookies like no one has ever had before!

Mango Salsa Burgers

veggie burgersServes: 4

Approximate nutrition per serving:

402 calories, 71g carbs, 9g fat, 9g protein, 453mg sodium, 12g sugar



Follow package instructions to cook burgers. Toast hamburger buns to taste. Make sure to use a dedicated gluten-free toaster! Place burgers inside buns and evenly top with mango salsa, avocado, cheese or anything else you might like!

Easy Mango Salsa

mango salsaServes: 4

Approximate nutrition per serving:

42 calories, 9g carbs, 0g fat, 1g protein, 3mg sodium, 6g sugar


  • 1 cup mango chunks, sliced thinly
  • 1/3 cup red onion, chopped
  • 1/2 cup fresh tomatoes, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 teaspoons finely chopped jalapeno (optional)


Mix all ingredients together in a bowl. Tastes better as it sits; at least 1/2 hour prior to eating is recommended.

Bacon Pimento Cheese Dip

e72ecd1d0eac229edc89f30f17ff0731Serves: 7

Approximate nutrition per serving:

211 calories, 2g carbs, 18g fat, 8g protein, 341g sodium, 1g sugar


  • 8 slices Jones Dairy Farm Dry Aged Bacon
  • 1 cup gluten-free mayonnaise
  • 4 oz cream cheese
  • 1 (4 oz) jar diced pimentos, drained
  • 2 jalapeño peppers, seeded and minced
  • 2-3 scallions, diced
  • 2 cups extra sharp cheddar cheese, shredded
  • 2 cups pepper jack cheese, shredded
  • salt and pepper, to taste


Cook bacon in a large deep skillet or sauté pan over medium heat until crisp. Transfer to paper towel and crumble.

In medium bowl, stir together bacon, mayonnaise, cream cheese, pimentos, jalapeño peppers, scallions and shredded cheese. Season with salt and pepper.

Evenly spread the mixture in a 2-quart casserole dish. Bake for 25 minutes or until cheese is completely melted and bubbly.

Serve with Multi-seed Crunchmaster Crackers

Grilled Chicken Fajita Kabobs

chicken-fajita-kabobs4Serves: 4

Approximate nutrition per serving:

478 calories, 10g carbs, 14g fat, 71g protein, 388mg sodium, 2g sugar


Fajita Marinade

  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1/2 Bottle of New Planet Blonde Ale (optional)


  • 1 pound boneless, skinless chicken breast, cut into 3/4 inch pieces
  • 1 red onion, cut into 3/4 inch pieces
  • 1 red pepper, cut into 3/4 inch pieces
  • 1 yellow pepper, cut into 3/4 inch pieces
  • 1 green pepper, cut into 3/4 inch pieces


In a small bowl, whisk together oil, lime juice, chili powder, cumin, garlic powder, oregano, salt, black pepper and red pepper flakes.

Place chicken in plastic bag with fajita marinade. Seal bag; shake; ensure all chicken pieces are well coated. Place bag in refrigerator for 1-8 hours.

Preheat grill on medium-high heat. Thread marinated chicken, onion and peppers onto skewers. Discard leftover marinade.

Place kabobs on lightly oiled grill; cover. Cook until chicken is opaque throughout, about 8-12 minutes, turning once or twice. Transfer to warmed platter and serve immediately.

Note — if using wooden skewers, soak them in water 20 minutes prior to use.

Char-grilled Chocolate Chip Cookies

cookies on grillServes: 24

Approximate nutrition per serving:

150 calories, 17g carbs, 7g fat, 1g protein, 170mg sodium, 6g sugar



Bring butter or alternative to soft room temp. Combine with Pamela’s Mix and one large egg (or prepared egg replacer), and mix until completely incorporated. Dough will appear dark, oily, and slightly crumbly. Press together heaping tbsp dollops and place on foiled wrapped cookie sheet. Lightly flatten and bake in closed grill for 18 – 20 minutes.