JJ Wolf and Caty McNally share refreshing summer recipes

FLASHBACK: Wolf visited the Tennis Channel Live Desk after his opening-round win at Wimbledon.

As the tennis season makes its way back into the States, the countdown to the first Honey Deuce of the 2023 US Open has officially begun.

It is in that spirit that American stars J.J. Wolf and Caty McNally share their favorite summer recipes in partnership with the Western & Southern Open, so the journey to the Open is a sweet one—and healthy one at that.

Each of the five Baseline-exclusive recipes below are packed with nutritional goodness, especially when paired with Basket & Bushel produce, these recipes go from satisfying to addictive.

B&B provides “fresh, quality produce full of flavor and deliciousness” to supermarkets nationwide, so whether you’re tuning into the Western & Southern Open from the heart of Cincinnati or are soaking in the California sun, Basket & Bushel produce is just a grocery trip away.

Before your next grocery run, make sure to list the ingredients for these five delicious treats:

Ingredients

• 1-1/2 cups chopped strawberries
• 1/2 cup water
• 1/4 cup granulated sugar
• 1/4 cup honey
• 4 basil leaves
• 1/2 cup fresh lemon juice
• Orange bitters (optional)
• Ice cubes or crushed ice
• Lemon or plain tonic water
• 4 basil sprigs, for garnish
• 4 lemon slices, for garnish
• Whole or slices strawberries, for garnish

Preparation

Heat chopped strawberries, water, sugar, honey, and basil leaves in a saucepan over high to a boil. Reduce heat to medium-low and simmer strawberry syrup until sugar dissolves and strawberries break down, 10 minutes. Crush strawberries with a potato masher and cool to room temperature; discard basil leaves. Transfer strawberry syrup into a large measuring cup and chill until ready to serve.

Stir lemon juice into strawberry syrup. Add 1 to 2 dashes of orange bitters into four glasses. Divide strawberry syrup among glasses; stir to blend. Fill glasses with ice and top glasses off with tonic water. Stir to blend. Garnish drinks with basil sprigs, lemon slices, and strawberries, and serve immediately.

Ingredients

• 1-1/2 cups raspberries or chopped strawberries
• 1-1/2 cup chopped peaches
• 1/2 cup yogurt
• 2 Tbsp. honey
• 1 Tbsp. fresh lemon juice

Preparation

Combine peaches, 2 Tbsp. yogurt, 2 tsp honey, and 1-1/2 tsp. Lemon juice in a blender. Blend peach mixture until pureed; transfer to a bowl.

Combine raspberries, 2 Tbsp. yogurt, 2 tsp honey, and 1-1/2 tsp. Lemon juice in a blender. Blend raspberry mixture until pureed; transfer to a bowl.

Stir together remaining 1/4 cup yogurt and remaining 2 tsp. honey.

Layer raspberry mixture, peach mixture, and yogurt mixture among six 3-ounce popsicle molds ending with a fruit puree. Drag a popsicle stick or small spoon vertically from the bottom to the top of the mold a few times to create a swirled pattern. Insert popsicle sticks and freeze until firm, at least 4 hours or overnight.

Ingredients

• 2 large cucumbers, thinly sliced (about 3-1/2 cups)
• 1 red onion, peeled, halved, and thinly sliced (about 1-1/2 cups)
• 1 small container grape tomatoes (10 oz.), halved (about 2 cups)
• 1 jar pitted kalamata olives (6 oz.), drained, rinsed, and sliced if desired
• 1/2 cup vinaigrette
• 4 oz. feta cheese, crumbled
• 1/4 cup chopped flat leaf parsley
• Crumbled pita chips (optional)

Preparation

Combine cucumbers, onion, tomatoes, olives, and vinaigrette in a large bowl; stir to coat. Cover salad and refrigerate for at least 2 hours or until ready to serve.

Before serving, stir in feta and parsley and top with pita chips.

Ingredients

• 6 to 8 fresh mint leaves
• 2 Tbsp. honey
• 8 blackberries, plus more fore garnish
• 3 Tbsp. fresh lime juice
• 2 Tbsp. fresh orange juice
• Pinch of salt
• Ice
• Club soda
• Mint sprig for garnish (optional)

Preparation

Muddle mint leaves with honey in a tall glass until fragrant. Add blackberries, lime juice, orange juice, and salt to the glass; muddle blackberries until finely crushed.

Fill the glass with ice and top off with club soda to fill. Stir to blend. Garnish mojito with mint sprig and blackberries, and serve immediately.

Ingredients

• 3 Tbsp. fresh lemon juice
• 1-1/2 tsp. chopped garlic
• 1 can chickpeas (15.5 oz.), reserve 2 Tbsp. chickpea liquid (aquafaba) then drain and rinse chickpeas
• 1/3 cup well-stirred tahini
• 1 Tbsp. olive oil, plus more for garnish
• 1/2 tsp. ground cumin, plus more for garnish
• 3 ice cubes
• Salt to taste
• Chopped flat leaf parsley, for garnish
• Lemon zest, for garnish
• Pita crackers and vegetables for serving

Preparation

Combine lemon juice and garlic in a small bowl. Let stand for 10 minutes.

Place chickpeas in a food processor; pulse until minced.

Add tahini, lemon-garlic mixture, 1 Tbsp. olive oil, 1 Tbsp. reserved aquafaba, ice cubes, and ½ tsp. cumin into the food processor. Puree hummus, scraping sides of bowl as needed, until very smooth, about 3 to 4 minutes. If hummus is too thick, add an additional 1 Tbsp. aquafaba until desired consistency is reached. Season hummus with salt.

To serve, drizzle hummus with olive oil and top with cumin, parsley, and lemon zest. Serve hummus with pita crackers and chopped vegetables.