Even though a couple of the kids still have a day and a half of school left, summer has really started here.  We opened up the pool and it has been, as they say,  like flies to molasses – sudden swarms of children, big and small.  Not that I think of them as flies, of course. They are all way less icky and far less buzzy and annoying – most of the time.  We love having the packs of kids around all summer and feel lucky to be able to host over the next 8-12 weeks what essentially is a flow and ebb of release and relief, sunscreen and sunburns, snacks and drinks and teen energy and little kid over-tireds and laughs and lemonade and back into the pool after-darks.  Their exhaustion and explosion of energy at the close of the school year and throughout the weeks of freedom fills the house and backyard like that of excited but tired puppies. It’s cool. It also makes them hungry. So, while I walk around with sighs and small head shakes to pick up the scattered towels or wipe the spilled sunscreen the regular refrain in my head is, “how do I feed this mass without always just tossing the super-sized bag of chips on the table?”.  Honestly, sometimes it is just the chips, since it is easy to keep a supply around all the time for the last minute break out of “mom, people are coming over, ok? Like, right now.” When I have more advance notice, things like grilled pizza, salads with protein and even some mac and cheese are great to fill those hungry bellies. When I don’t, these are some of my go-tos to satiate the hordes – I hope you enjoy and you share them with at least one person who you don’t think is at all like a fly.

Hummus

Ingredients:

2 cans chickpeas, drained

Juice of ½ lemon

2 tbsps tahini

1 clove garlic

Tsp kosher salt

⅓ cup olive oil

Method:

Blend all ingredients in a cuisinart or high speed blender.  Adjust salt and oil level to your liking. Serve with cut vegetables and bread/chips of your choice.

better than bought dip

Creamy Vegetable Dip

1 ½ cups plain greek yogurt (can sub sour cream)

½ cup mayonnaise

¼ tsp garlic powder

½ tsp onion powder

½ tsp dried oregano

1 tsp celery seed

1 tsp dried dill

Salt and pepper to taste

Mix together yogurt or sour cream and mayonnaise.  Add all other ingredients and mix until fully incorporated.  Serve with any combination of cut vegetables, pretzels, pita chips.

Fruit Dip

Ingredients:

16 oz plain greek yogurt

¼ cup orange juice

2 tbsps honey

Splash of vanilla

Optional: tbsp finely chopped mint

Method:  

Mix all ingredients well.  Serve with your choice of cut fruit.

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