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Spice Up Your Summer with These Yummy Recipes!

The weather is warming up and everyone is outdoors for the majority of the day! You are starting to schedule summer parties and cookouts. Now the question is what are you going to cook? Durango and the “Old West” are known for their style of cooking.

Here is a list of some summer recipes Durango style:

Pineapple Coolers:

  • Ingredients:pineapple cooler

    • 4 cups pineapple chunks, chilled

    • 1 ½ cups ice

    • ¼ cup lime juice

    • ¼ coconut milk

    • 1/3 cup rum

  • Directions:

    • Blend all ingredients together until smooth.

    • Garnish with a pineapple round, lime wedge and sprig of mint.

    • To make it sweeter, add in simple syrup!

  • Recipe and photo from Pizzazzerie.

Southwestern Chopped Salad with Cilantro Dressing:

  • Ingredients:

    • Large head of Romaine lettuce

    • 15 oz can black beans, rinsed and drained

    • 1 large orange bell pepper

    • 1 pint cherry tomatoes

    • 2 cups corn

    • 5 green onions

    • Avocado (optional)

  • Dressing Ingredients:

    • 1 cup loosely packed cilantro, stems removed and roughly chopped

    • ½ avocado (or ½ cup plain yogurt)

    • 2 tbsp fresh lime juice (about ½ lime), more to tastesouthwestern-salad

    • ½ garlic cloves

    • ¼ cup olive oil

    • 1 ½ tsp white wine vinegar

    • ½ tsp salt

    • Recommended: agave/honey, cumin

  • Directions:

    • Make the dressing: puree all ingredients in a food processor/blender until smooth and adjust seasonings if necessary.

    • Finely chop romaine, bell pepper, tomatoes and green onions

    • Place all ingredients in a large bowl and stir to combine.

    • Toss with desired dressing.

  • Recipe and photo from The Garden Grazer.

Bean Salad

  • Ingredients:

    • 1 can of black beans

    • 1 can of kidney beans

    • 1 can crisp corn

      • All drained and rinsed!

    • 1/2 of a red onion

    • 3 TBS balsamic vinegar

    • 1 to 1 1/2 TBS dijon mustard

    • 1/2 tsp ground pepper

  • Directions:

    • Mix balsamic vinegar with mustard in bowl. Add onion, beans, and corn. Mix it all up and let it set in the fridge covered for 15 to 30 mins. Add more vinegar or mustard to taste if needed! Serve with burgers, bratwurst, etc.

  • Recipe from Facebook fan, Lauren Johansen. Thanks Lauren!

Pesto Pasta with Grilled Chicken

  • Ingredients:Pesto-Pasta-Salad-with-Grilled-Chicken

    • 2 boneless, skinless chicken breasts

    • ½ tsp salt

    • ½ tsp pepper

    • 16 oz farfalle pasta

    • 1 cup basil pesto

    • 1 cup cherry tomatoes, halved

    • ¼ cup fresh basil, cut into thin strips

    • Parmesan cheese (optional)

  • Directions:

    • Season the chicken breasts with salt and pepper.

    • Grill the chicken over medium-high heat for 5-7 minutes per side, or until completely cooked. Transfer the chicken to a cutting board and slice into strips.

    • Meanwhile, boil the pasta until al dente according to the package instructions.

    • Rinse and drain the pasta and set aside.

    • Using a large bowl, mix together the pesto pasta and chicken. Stir until well combined and place in the refrigerator until chilled.

    • Stir in the cherry tomatoes and fresh basil immediately before serving.

    • Finish with freshly grated Parmesan cheese (optional).

  • Recipe and photo from the Spiced Blog.

You can find all the recipes and more on our Durango Recipes page on our Pinterest account. Have more recipes for summertime? Please let us know and get outdoors and enjoy the summer in Durango!

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