Fresh Summer Recipes with Redmond Salt and Seasonings

By Liana Werner-Gray

Summer is such a joyful time in the kitchen - there's so much fresh produce to work with, the days stretch out long and golden, and there's nothing I love more than gathering the people I care about around a table full of real, vibrant food. For me, food has always been more than just a meal .. it's how we care for our bodies and show love to the people around us. Whether you're firing up the grill, packing a picnic basket, or keeping things light and easy on a hot day, these recipes are made for sunshine and togetherness.

Every recipe here uses Redmond salt - real, unrefined, and mined from an ancient seabed deep in the Utah desert. It's one of those simple ingredients that makes such a difference, and it's been a staple in my kitchen for years. I'm so grateful to share these Redmond-salted summer favorites with you.

Main Dishes

Pecan-Crusted Chicken with Honey Mustard Sauce

This recipe is one of those crowd-pleasers that feels elevated but is made with simple, real ingredients. The pecan crust adds crunch and richness, while the honey mustard sauce brings the perfect balance.

Prep Time 15 minutes Cook Time 25 minutes Servings 4

Ingredients

• 4 organic chicken breasts
• 1 cup Rich Nuts Pecans, finely chopped
• 1/2 cup almond flour
• 2 eggs, whisked
• 1 tsp. Redmond Real Salt
• 1/2 tsp. black pepper

Honey Mustard Sauce

• 2 Tbsp. Dijon mustard
• 2 Tbsp. raw honey
• 1 Tbsp. apple cider vinegar

Actions

1. Preheat oven to 375°F (190°C).
2. Dip chicken into egg mixture, then coat with pecans and almond flour mixed with salt and pepper.
3. Place on lined baking tray and bake 20–25 minutes until golden and cooked through.
4. Whisk sauce ingredients together and drizzle before serving.
   
   

Golden Honey-Garlic Cauliflower Lettuce Wraps

These fresh lettuce wraps are sweet, savory, and satisfying. Caramelized honey-garlic cauliflower paired with crisp lettuce and vibrant toppings makes this a beautiful plant-based option for your summer table.

Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 4

Ingredients

Honey garlic cauliflower

• 1 large head cauliflower, cut into bite-sized florets
• 2 Tbsp. raw honey or maple syrup for vegan
• 3 cloves garlic, finely minced, or 3/4 tsp. garlic powder
• 1/4 tsp. ground turmeric
• 1 tsp. smoked paprika
• 1 tsp. Redmond Organic Season Salt
• 1/2 tsp. ground cumin
• 2 Tbsp. Bragg Liquid Aminos or tamari sauce
• 1 Tbsp. apple cider vinegar or fresh lemon juice
• 2 Tbsp. extra virgin olive oil or sesame seed oil or avocado oil
• 3 green onions, chopped, reserve dark green parts for garnish
• Chili flakes, optional

Lettuce wraps

• 1 large head butter lettuce or romaine, leaves separated and washed
• 1 cup shredded purple cabbage, optional for crunch
• 1 small avocado, sliced, optional for creaminess

Toppings

• Reserved dark green onion tops, thinly sliced
• 2 Tbsp. fresh cilantro, finely chopped
• 1–2 tsp. black sesame seeds

Optional toppings

• Chili flakes or thinly sliced red chili
• Fresh lime or fresh lemon

Actions

1. In a bowl, whisk together honey, garlic, turmeric, paprika, cumin, liquid aminos, apple cider vinegar, olive oil and Redmond Organic Season Salt. Set aside.
2. Heat a large skillet or grill pan over medium heat. Add cauliflower florets and sauté 5–7 minutes until lightly browned. Add white and green parts of green onion and cook 1–2 minutes until fragrant. Pour honey garlic sauce over cauliflower and toss to coat. Cook another 8–10 minutes, stirring occasionally, until cauliflower is tender, caramelized and golden. (Note: Optionally, finish under broiler 2–3 minutes for extra char.)
3. To assemble, arrange lettuce leaves on a platter. Spoon warm honey garlic cauliflower into each leaf. Add cabbage and avocado if using.
4. Finish each wrap with reserved green onion tops, fresh cilantro and black sesame seeds. Serve immediately.
   
   

Veggie Spring Rolls with Sunflower Dipping Sauce

These fresh, veggie-packed spring rolls are a thing of beauty — easy to make, flavorful and loaded with crunchy nutrients. Gluten-free noodles and a rainbow of raw vegetables are rolled up in rice paper and dipped into a peanut-free, umami sunflower sauce. They work as an appetizer, lunch or light dinner, and the fillings are endlessly flexible — just keep it fresh.

Prep Time 20 minutes Cook Time 5 minutes Total Time 25 minutes Servings 8 spring rolls

Ingredients

• 1 pkg. gluten-free pad Thai noodles
• 1 pkg. rice paper spring roll wrappers
• 1 carrot, sliced into long, thin strips
• 1 red pepper, sliced into long, thin strips
• 1 yellow pepper, sliced into long, thin strips
• 1/4 small purple cabbage, sliced into long, thin strips
• 1/4 head romaine lettuce, sliced into long, thin strips
• Fresh mint

Sunflower dipping sauce

• 1/2 cup sunflower butter
• Dash turmeric powder
• 1 Tbsp. coconut aminos
• Juice of 1/2 lime
• 1/8 tsp. Redmond Real Salt
• 1-1/2 Tbsp. PRI Liquid Honey
• 1 Tbsp. Bragg Apple Cider Vinegar
• Sesame seeds, for dipping

Actions

1. Cook noodles according to package directions.
2. Prepare rice wrappers per package instructions by dipping in warm water.
3. On a flat surface, lay out a wrapper and place about 2 Tbsp. noodles, several strips of each vegetable and 2 mint leaves in the middle of the wrapper. Fold sides inward and roll up. Repeat for 8 rolls.
4. In a small bowl, mix together all ingredients for the dipping sauce until completely smooth.
5. Fill another small bowl with sesame seeds.
6. Serve spring rolls with bowls of dipping sauce and sesame seeds. If desired, use a sharp knife to slice each roll into 4 pieces prior to serving.
   
   

Summer Veggie Lentil Salad

There's so much good, fresh produce to work with in summer, and there's no better way to show it off than in a crisp, colorful lentil salad. Sweet peppers, juicy tomatoes, cooling cucumber and fresh herbs bring brightness to every bite, while hearty lentils add earthy depth. Tossed in a lemony-herb dressing, it's effortless, elegant, and perfect for picnics or make-ahead lunches.

Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 5

Ingredients

Salad

• 1 cup brown lentils, cooked per pkg. instructions, or 2-1/2 cups cooked lentils
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 green bell pepper, diced
• 1/2 small purple onion, finely diced
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced, or 1 Persian cucumber
• 1/2 cup fresh parsley, finely chopped

Dressing

• 2–3 Tbsp. fresh lemon juice, about 1 lemon
• 3–4 Tbsp. Primal Kitchen Greek Dressing or Green Goddess Dressing
• 1/2 tsp. Redmond Real Salt
• 1/4 tsp. lemon pepper

Actions

1. Cook lentils per package instructions; drain and allow to cool.
2. In a small bowl, whisk together dressing, lemon juice, salt and lemon pepper seasoning.
3. In a large bowl, combine cooled lentils, chopped veggies and parsley. Pour in dressing and toss well to combine.
4. Serve immediately, or chill 15–30 minutes to enhance flavors. Keeps in refrigerator up to 3 days.
   
   

Black Bean and Quinoa Burger

Say hello to your new favorite plant-based burger! Packed with black beans, quinoa, grated beet, spinach and walnuts, every bite is savory and satisfying, with hemp seeds and flax boosting the nutrition. Grain-free, gluten-free and fully vegan, it's a feel-good recipe that doesn't skimp on flavor — pile it high with your favorite toppings.

Total Time 40 minutes Servings 7

Ingredients

• 1/2 cup quinoa, cooked
• 3 Tbsp. ground flaxseed + 5 tablespoons water, flax "egg"
• 1-1/2 cups cooked black beans, or 1 can, drained & rinsed
• 1 medium beet, peeled and grated (about 1 cup)
• 1/2 cup walnuts, finely chopped or pulsed in a food processor
• 2 Tbsp. chopped fresh basil
• 1 cup fresh spinach, finely chopped
• 3 Tbsp. hemp seeds
• 2 Tbsp. arrowroot or oat flour
• 1/2 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 Tbsp. olive oil
• 1.5 Tbsp. Redmond Organic Season Salt
• 1/4 tsp. Redmond Real Salt Fine Sea Salt

Actions

1. To make flax egg, mix ground flaxseed with water in a small bowl. Let sit 10 minutes to thicken.
2. In a medium skillet, heat olive oil over medium heat. Add red onion and garlic, and sauté until softened (about 3–4 minutes). Remove from heat.
3. In a large bowl, mash black beans with a fork or potato masher, leaving some texture.
4. To mashed beans, add cooked quinoa, grated beet, walnuts, hemp seeds, arrowroot flour, basil, chopped spinach, sautéed onion/garlic, flax egg and spices. Mix well until fully combined.
5. Shape into 6 burger patties and place them on a parchment-lined tray.
6. Preheat skillet with olive oil over medium heat. Cook burgers 4–5 minutes on each side until browned and firm. If baking is your preference, bake at 375°F for 25–30 minutes, flipping halfway.
7. Serve on a bun or lettuce wrap with avocado, tomato, mustard or your favorite toppings.
   
   

Sweet Treats

No-Bake Key Lime Cheesecake Bars

Bright, creamy and bursting with citrus, these raw vegan key lime cheesecake bars deliver all the tangy-sweet vibes with no oven required. A naturally sweet maple-pecan-date crust holds a silky cashew-lime filling, finished with fresh lime zest. Dairy-free, gluten-free and refined sugar-free — the perfect make-ahead summer dessert.

Prep Time 25 minutes Chill Time 4 hours Total Time 4 hours 25 minutes Servings 16 bars

Ingredients

Crust

• 2 cups Rich Nuts Maple Pecans
• 3/4 cup dates, or 2-1/2 Tbsp. maple syrup
• 1/4 tsp. vanilla extract
• Pinch of Redmond Sea Salt
• Dash of water

Cheesecake Filling

• 2/3 cup lime juice, approximately 3–4 large limes
• 2.5 cups cashews, soaked 3 hours to soften
• 3/4 cup maple syrup
• 3/4 cup coconut oil, melted
• 1 Tbsp. vanilla extract
• 1 Tbsp. maca powder
• 1/8 tsp. Redmond Sea Salt

Garnish

• Fresh lime slices
• Freshly grated lime zest

Actions

1. To make crust, add pecans to a food processor and pulse until crumbly. Add dates, vanilla and salt. Process until mixture sticks together when pressed between your fingers.
2. Press firmly into a parchment-lined 8x8-inch pan. Place in freezer while preparing filling.
3. To make the cheesecake layer, add soaked cashews to a high-speed blender. Blend with melted coconut oil, fresh lime juice, maple syrup, vanilla, salt and maca powder. Blend 2–3 minutes until completely smooth and creamy, scraping down sides as needed. Taste and adjust with maple syrup or lime juice as desired.
4. To assemble, pour filling over chilled crust. Smooth evenly with a spatula. Freeze at least 4 hours or until firm.
5. Top with fresh lime slices and a sprinkle of lime zest.
   
   

Cashew-Coconut Cream & Kiwi Chocolate Tarts – A Fresh, Light, and Elegant Treat

If you're looking for something beautiful and refreshing to serve, these Cashew-Coconut Cream & Kiwi Chocolate Tarts are the perfect choice. The chocolatey, crisp crust pairs so well with the silky, citrusy cashew-coconut filling, and the fresh kiwi on top makes it extra special.

Prep Time 25 minutes Chill Time 2 hours Total Time 2 hours 25 minutes Servings 12 people

Ingredients

Crust

• 2 cups Bob's Red Mill Paleo Flour
• 3 Tbsp. organic cacao powder
• 2 Tbsp. vegan butter
• 1/4 cup organic maple syrup
• 1/2 tsp. Redmond Real Salt
• 1/2 tsp. organic vanilla extract
• 2 Tbsp. water

Cashew-coconut cream filling

• 1/4 cup lemon juice, about 1 large lemon
• 1-1/2 cups organic cashews, soaked in water 4 hours to soften
• 6 Tbsp. maple syrup
• 6 Tbsp. Nutiva Organic Coconut Oil
• 2 Tbsp. shredded organic coconut
• 1/2 Tbsp. vanilla extract
• 1/8 tsp. Redmond Real Salt

Toppings

• 1/4 cup shredded coconut
• 2 kiwi fruits, peeled and sliced
• Mint, to garnish

Actions

1. In a mixing bowl, combine all crust ingredients, mix well and form into a ball.
2. Grease 6 4-inch tart pans. Break off pieces from dough and press and form into tart pans to create crusts.
3. In a high-speed blender, add all ingredients for the cashew-coconut filling. Blend until smooth.
4. Pour cream into tart crusts.
5. Sprinkle each tart with shredded coconut, and garnish with slices of kiwi and fresh mint leaves. Refrigerate 3 hours or freeze 1 hour prior to serving. (Note: 1/4–1/2 of a tart is one serving.)
6. Store in refrigerator.
   
   

This is the kind of food that makes summer feel like summer.. simple, colorful, and made with real ingredients that nourish you from the inside out. Nourishing our bodies with real food is one of the simplest ways we can care for ourselves and the people we love, and I hope these recipes bring as much joy to your table as it's brought to mine.

Love, Liana