Summer is for gathering with friends & family to enjoy the beautiful Colorado weather and share delicious meals! So we put together a little list of some our favorite Summer recipes for you try out and share! Go ahead and try them all out for an exciting multi-course meal, or just one at a time for a light Summery snack!


Strawberry and Pineapple Salsa



1 lb Strawberries (Hulled & Chopped)

1/2 Pineapple (Peeled, Cored and Chopped)

1/4 Onion (Finely Chopped)

2 tbsp Fresh Cilantro (Chopped)

1 tsp. Fresh Mint (Chopped)

1 Serrano Pepper (Seeded and Minced)

Fresh Lime Juice

Salt (For Taste)


1. Combine strawberries, pineapple, onions and serrano peppers in a bowl.

2. Squeeze fresh lime over top; add cilantro and mint.

3. Toss to mix and season with salt. Serve with chips.

Summer Radish + Pistachio Salad


Crushed Pistachios

Sliced Radish (Assorted Varieties such as

Watermelon Radish, Red Radish and Daikon Radish)

Olive Oil

Black Sesame Seeds


Fresh Microgreens for Garnish


1. Add sliced radish in a bowl. Sprinkle salt and small drizzle of olive oil and toss.

2. Assemble salad by layering radish down first, adding a bit of pistachios and sesame seeds every layer.

3. Garnish with drizzle of olive oil, microgreens, pistachios and sesame seeds. Enjoy!


Summer Berry Frosé made with The Infinite Monkey Theorem Rosé Wine.


Mixed Berries such as Strawberries, Raspberries, Blueberries and Blackberries

1-2 tbs. Simple Syrup

1 Bottle of Infinite Monkey Theorem Rosé Wine –


1. Clean/wash berries. Put 2-3 cups of mixed berries into freezer.

2. Using ice cube tray, pour wine in tray and set tray in freezer.

3. When wine cubes and berries are fully frozen, remove from freezer and put into blender. Add simple syrup to blender. If mixture is too thick, add a splash of wine to loosen up mix.

4. Blend until smooth, serve into cups and garnish with fresh berries if desired.

Watermelon Jalapeño Margarita


1 Jalapeño, Thinly Sliced

3/4 cup Tequila of your Choice

8-10 cups Watermelon Chunks

1/2 cup Freshly Squeezed Lime Juice

1/3 cup Triple Sec

1/4 cup Simple Syrup

Salt, Lime and Jalapeño for Garnish


1. Place tequila and few slices of jalapeños in bowl and place in the refrigerator for 1-4 hours. Strain into glass to remove seeds. Set aside.

2. Place watermelon in a blender and blend until pureed. Pour watermelon through a fine-meshed strainer.

3. In a large pitcher, combine the 3 cups watermelon juice, tequila, lime juice, Triple Sec, and simple syrup.

4. Place salt with a little chili powder mixed in on a plate. Coat rims glass with lime juice and dip in salt mixture.

5. Fill the glasses with ice and pour Margaritas into glasses. Garnish with lime slices and jalapeño slices if desired.

Main Entrees

Serendipity Blueberry Jam and Pesto Chicken Sandwich


Ciabatta Bread

Chicken (Grilled & Sliced)

Pesto Spread

Blueberry Jam (or Your Choice of Berry Jam)


Provolone Cheese


1. Grill chicken until all the way cooked. When cooled, slice and set aside.

2. Toast ciabatta bread in oven until golden brown. On top side allow provolone cheese to melt. Allow to cool.

3.  On bottom bun, spread blueberry jam and top with lettuce.

4. Layer on chicken and spoon pesto on top.

5. Top sandwich with top bun with melted provolone. Enjoy!

Fried Chicken Waffle Sandwich



2 cups Buttermilk

Cayenne Pepper

2 cups All Purpose Flour

8 Chicken Thighs (Boneless and Skinless)

Salt and Pepper

1 tbsp Garlic Powder

Vegetable oil, for frying

1 tbsp Maple Syrup

1 tsp. Bourbon

1 tbsp. Dijon Mustard


1. In medium bowl, combine buttermilk, 1 tsp salt, 1 tsp pepper and 1/2 tsp cayenne. Add in chicken in marinade and toss to coat. Set in fridge for at least 1 hour.

2. In a separate medium bowl, combine the flour, 1 tsp salt, 1 tsp pepper, 1 tsp cayenne, and 1 tsp garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.

3. Add oil to deep pot until it is about half way full. Heat oil until it reaches 350˚F. Carefully fry the chicken for 8-10 minutes, or until cooked through and crispy brown. Drain on paper towel lined plate. Set aside.

4. To make mustard, mix Dijon mustard, bourbon and maple syrup together until mixed evenly. Season with salt and pepper, as needed.

5. To make sandwich, add piece of fried chicken on waffle. Drizzle mustard over top and sandwich with another waffle. Enjoy!


Serendipity Grilled Brown Sugar Palisade Peaches


¼ Cup of Butter

1 tbsp. Granulated Sugar

¼ tsp. Cinnamon

Ripe Palisade Peaches (Washed and Halved)


Vanilla Ice Cream



1. In small bowl, whip butter until smooth. Add sugar and cinnamon and blend well.

2. Lightly baste peaches with cinnamon butter mixture. And place face down on medium to high heat grill.

3. Grill until tops are slightly softened and remove.

4. Lightly brush on more cinnamon butter, if desired.

5. Top with ice cream and granola while still warm.  Drizzle honey over top, if desired.

Serendipity Summer Donuts


1 ½ Cups Milk

2 ¼ Tsp. Active Dry Yeast

2 Eggs

8 Tbsp. Butter (Melted)

¼ Cup Granulated Sugar

1 ¼ Tsp. Salt

4 ¼ Cups All-Purpose Flour

Oil (2 Quarts Roughly)

½ Tsp. Vanilla

1 ½ Cups Powdered Sugar

Optional: Food Coloring, Decorating Tips and Piping Bags


1. Heat milk until warm (roughly 90 degrees) and combine with yeast in bowl. Stir lightly and set side until foamy or about 5 minutes. 2. Using mixer, beat eggs, 8 tbsp. butter, granulated sugar and salt into yeast mixture. Slowly add flour until dough until completely blended. Add more flour if needed for overly sticky dough. 3. Grease large bowl, transfer dough, cover and set aside at room temperature for at least an hour. 4. Transfer dough on floured surface and roll into ½ inch thickness. Cut out donuts using cutter. Cut hole in center using smaller cutter (or skip for filled donuts). Repeat this step with leftover dough scraps. 5. Put donuts on floured baking sheets with space and cover with towel. Set aside to rise in a warm place (roughly 45 minutes). 6. Put oil in heavy bottomed pot and heat over medium heat until temperature reaches 375 degrees. 7. Gently place donuts (in batches) in skillet and flip over as they puff and brown. Each should take about 3-4 minutes to cook golden brown. 8. Remove donuts as they are done and place on drying rack with paper towels to absorb excess oil. Set all aside to cool completely. Line drying racks with paper towels or alternative absorbing sheets. 9. Place donuts (a few at a time) in oil when ready and flip over when they puff until sides are golden brown (about 45 seconds to 1 minute). Transfer to drying racks to cool completely. Repeat until all donuts are done. 10. Mix ¼ tsp. salt, vanilla, ¼ cup milk and powdered sugar until completely smooth. 11. Separate icing into separate wide bowls, add desired food coloring to each until you get colors you like. 12. Dip completely cooled donuts into glaze until halfway submerged. Turn right side up on cooling tray and lightly even out icing on top. Allow icing to harden a bit before piping on decorations.