5 Delicious Summer Recipes from Our Residents  

Summer is in full swing! What better way to celebrate the sunshine than with fresh, flavorful recipes straight from the hearts (and kitchens!) of our residents?  

Last year, during Resident Appreciation Month, we asked our community to share their favorite recipes – and the result was the “Heart of Progress Cookbook”, filled with love, tradition and delicious inspiration. 

To help you make the most of the season, we’re sharing five handpicked summer recipes that are perfect for backyard barbecues, poolside lounging or simply enjoying a sunny afternoon.  

Ingredients:  

• Fresh ginger (peeled and sliced) 

• Fresh pineapple (cubed)  

• Fresh strawberries (washed and sliced)  

• 16 oz. orange juice  

• Ice  

Directions: Add all ingredients into a blender and blend well. Pour into a chilled glass and enjoy the fruity goodness!  

SALSA DIP (Appetizer)  

Ingredients:  

• 8 oz. cream cheese  

• 1 can Campbell’s cheese soup  

• 1 jar of salsa  

• Tortilla chips  

Directions: Layer cream cheese, cheese soup and salsa in a pie pan. Heat until warm and bubbly. Serve with tortilla chips and watch how fast it disappears!  

AUTHENTIC NEW ORLEANS GUMBO (MAIN DISH) 

Ingredients:  

• 1 cup all-purpose flour 

• 1 cup canola oil 

• 2 cups yellow onions, chopped 

• 1 cup green bell peppers, chopped 

• 1 cup celery, chopped 

• 2 links andouille sausage, sliced 

• 2 links smoked sausage, sliced 

• 1 tbsp Creole seasoning 

• 1 tbsp dried thyme 

• 1 tbsp garlic powder 

• 1 tbsp onion powder 

• 2 tbsp fresh garlic, minced 

• 4 bay leaves 

• 5 cups seafood stock 

• 5 cups chicken broth 

• ½ cup fresh parsley, chopped 

• ½ cup green onions, chopped 

• 2 lbs whole crabs 

• 2 lbs large shrimp 

• 8 oz. fresh lump crab meat 

Directions:  

1. Heat oil in a pan over medium heat. 

2. Add flour and stir constantly until the roux turns a dark chocolate color. 

3. Add onions, bell peppers, and celery; cook until translucent. 

4. Stir in sausages and cook for 3 minutes. 

5. Add all spices and mix well. 

6. Slowly stir in seafood stock and chicken broth. Add bay leaves and garlic. 

7. Reduce heat to a low simmer, cover, and cook for 90 minutes. 

8. While simmering, prepare rice or side dishes. 

9. Add crabs, shrimp, crab meat, green onions, and parsley. Bring to a boil. 

10. Simmer for 15 more minutes, then turn off heat and serve hot. 

HIDDEN GARDEN PITA POCKETS (Main Dish) 

Ingredients:  

• 1 lb ground turkey 

• 2 small zucchini, grated 

• 8 oz. mushrooms, finely diced 

• ½ to ¾ cup diced red onion 

• 1¼ tsp garlic powder 

• ½ tsp smoked paprika 

• Crushed red pepper to taste 

• 2 heaping tbsp tzatziki sauce 

• Salt to taste 

• ½ cup crumbled feta cheese 

• 4 whole pitas, cut in half 

Directions:  

1. Preheat oven to 450°F. 

2. Grate zucchini, salt lightly, and let drain for 15–20 minutes. Squeeze out excess water. 

3. Dice mushrooms and combine with turkey, zucchini, onion, garlic powder, paprika, red pepper, tzatziki, and salt. 

4. Mix thoroughly, then fold in feta. 

5. Cut pitas in half and stuff each with the meat mixture. 

6. Press filling evenly inside each pocket. 

7. Bake on a sheet for 15 minutes (do not flip). Ensure internal temp reaches 165°F. 

8. Cool on a rack with the wetter side facing up. 

9. Serve with pickled veggies, salad, or fries! 

10. Meal Prep Tip: Reheat in an air fryer at 370°F for 8–10 minutes. 

KEY LIME PIE BARS (Dessert)  

Ingredients:  

• 12 graham crackers 

• ½ cup brown sugar  

• 6 tbsp. melted butter  

• 5 limes (totaling ¾ cup lime juice)  

• 2 limes for zesting 

• 2 14oz. cans of sweetened condensed milk  

• ¼ cup cream cheese  

• Homemade whipped cream  

Directions:  

1. Crush graham crackers into fine crumbs.  

2. Add brown sugar and melted butter, then blend until fully incorporated.  

3. Press the mixture into a nonstick pan and bake the crust at 350°F for 10 minutes.  

4. Remove and set aside. 

5.  In a mixing bowl, combine ¾ cup lime juice (freshly squeezed or bottled), sweetened condensed milk, and cream cheese. Mix until smooth and well combined. Pour over the crust and bake for another 10 minutes. 

6. Let cool completely, then slice into bars.  

7. Top with fresh whipped cream and a sprinkle of lime zest for a bright, creamy treat!