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Summer Snack Guide

Summer Snack Guide

Summer Snack Guide

School is OUT here in Lodi, and we know what that means for parents- finding creative and innovative ways to engage your children until school starts back up. From different camps- like Camp Hutchins - to museums - we're looking at you, World of Wonders- there is no shortage of great summer adventures in our community. But the question remains... what are you going to FEED your kids during summer? As the Chamber has worked with the Healthy Lodi Initiative, we realized the importance of a healthier life-style with less added-sugars and bad fats. These habits begin at such a young and impressionable age so we decided to work with Farmers Market Manager Samantha Schwager and our Farmers Market vendors to bring you this Summer Snack Guide. Utilize our Thursday markets for your shopping and enjoy making these snacks for (and with) your kids! 

Hummus, Veggies & Homemade Pita Chips:
*We highly recommend our good friends at Hummus Heaven for your hummus needs
Pita Chips Ingredients-
Fresh Pita Bread, 3 - 4 slices
5 tbsp olive oil
2 tsp garlic powder
salt & finely ground pepper to taste

Pre-heat your oven to 375 degrees. Cut the pita slices into 8 wedges and arrange on a parchment paper lined baking pan. Brush both sides of the pita wedges with olive oil. In a bowl, mix your spices and sprinkle over the pita. Cook until brown and slightly crispy, approximately 12 to 15 minutes. Take out of the oven and cool before serving. Slice different vegetables - carrots, bell peppers, broccoli, celery- and arrange on a plate with fresh pita chips. Add small bowl of hummus in the middle and serve!

Colorful Fruit Kabobs & Yogurt Dip:
Fresh strawberries
Fresh cantaloupe
Fresh pineapple
Fresh kiwi
Fresh blueberries
25 bamboo or disposable skewers
1 1/2 C vanilla greek yogurt
1/3 C honey
1 tsp vanilla
pinch of cinnamon

Cut the fruit into bite-sized chunks. Skewer fruit in various orders and refrigerate. In a medium sized bowl, add the vanilla greek yogurt, honey, vanilla, and cinnamon. Stir until smooth and add to dipping dish. Serve with cold fruit skewers. 

​Frozen Yogurt Covered Blueberries:
1 carton blueberries
1 1/2 C vanilla greek yogurt (or non-dairy alternative)
1/3 C honey
1 tsp vanilla
pinch of cinnamon
parchment paper

The same dip as last recipe, mix the greek yogurt, honey, vanilla and pinch of cinnamon in a medium sized bowl. Place a fresh blueberry on the end of a toothpick and dip into the yogurt mixture. Place single-layered on a parchment paper lined cookie sheet and freeze for about an hour. Eat immediately OR store in an airtight container in the freezer for a quick summer treat.

Cherry Tomato Pasta Salad:
One pack your favorite whole wheat pasta
1 carton cherry tomatoes, halved
2 cloves garlic, minced
5 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp reserved pasta water
fresh chopped basil to taske
salt & pepper to taste
parmesan cheese to top

Add your pasta to boiled salted water. Cook until desired texture and strain from water (reserve a tbsp for mixture!). In a sauté pan, add garlic, cherry tomatoes, and drizzle with one tbsp of olive oil. Sauté for a few minutes, until the garlic becomes aromatic. Remove from pan and add to pasta once tomatoes start to break down. Add in pasta water, remaining olive oil, balsamic vinegar, basil, and salt and pepper. Stir and serve warm OR refrigerate and serve as a pasta salad at a later date! 

Homemade Fruit Popsicles:
Fresh fruit of your choice
2 tsp of honey 
1 tbsp greek yogurt *optional*
popsicle molds - click here!

In a blender or food processor, mix fruit (strawberries, watermelon, raspberries, etc) with honey and any greek yogurt. Once smooth, pour mixture into popsicle molds, insert popsicle stick, and freeze. Serve once popsicle is completely solid. 

Cheesy Zucchini Tots:
1 C packed zucchini
1 large egg
1/4 medium onion, minced
1/4 C grated sharp cheddar cheese
1/3 C breadcrumbs
salt & pepper to taste

Preheat the oven to 400 degrees. Grate zucchini into a clean dishes towel until you have one full cup. Wring out excess water and place in a medium bowl. Mix in egg, onion, cheese, breadcrumbs, and seasoning. Spoon 1 tablespoon mixture in your hands and roll into small ovals. Place on greased cookie sheet for 16 to 18 minutes, turning halfway through cooking.

Pizza Stuffed Mushroom Bites:
24 porcini mushrooms
1 clove garlic, minced
2 tsp olive oil
1 can of pizza sauce
mozzarella cheese
mini pepperoni (or your personal favorite topping)

Preheat oven to 375 degrees. Clean the mushrooms and remove the stems. Scoop out the insides of the mushrooms to make room for the filling. Drizzle olive oil over the mushroom caps, and sprinkle minced garlic into each of the tops. Fill with 1 tablespoon pizza sauce, then top with mozzarella and mini pepperonis. Bake 15-20 minutes or until mushrooms are cooked and cheese is bubbly. Top with finely chopped basil before serving.

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