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There’s a Party in Your Pantry Just Waiting to Happen! See Our 6 Easy Recipes

July 5, 2017

Summer is prime time for impromptu parties, and we know the last thing you want to do on a hot day is get stuck in the kitchen. That’s why we’ve rounded up six super easy, pantry-friendly recipes to make entertaining a breeze.

Creamy Hummus

This hummus is made with garbanzo beans (for protein) and avocado oil (for healthy fat), then puréed with silky tahini—you won’t be able to get enough of it! And if you’re serving a crowd with a range of dietary needs, this gluten-free, vegan, and dairy-free dip is perfect for party platters, too. (Dairy-Free | Gluten-Free | Vegan | Vegetarian)

Yield: 3 to 4 servings
Active Time: 10 minutes

Ingredients

¼ cup Thrive Market Organic Tahini
1 (10 ounce) bag Thrive Market Organic Garbanzo Beans, drained and rinsed
1 teaspoon Thrive Market Organic Garlic Powder
2 tablespoons fresh lemon juice (about ½ a lemon)
2 tablespoons avocado oil
1 teaspoon salt
1 teaspoon Thrive Market Organic Ground Cumin
⅛ teaspoon Thrive Market Organic Cayenne Pepper
2 tablespoon chopped parsley

Instructions

In a food processor, purée tahini for 1 minute, until smooth and light in color. Add garbanzo beans, garlic, lemon juice, oil, and salt; process until smooth and creamy, 30 to 45 seconds. Add cumin, cayenne and parsley. Taste for seasoning and adjust as needed. Serve with your favorite pita chips or fresh veggies, or store covered in the refrigerator up to five days.


Cashew Cheese Logs

When soaked and ground, cashews can be whipped into almost-like-the-real-thing “cheese,” and when it’s shaped, chilled, and rolled in sweet or savory toppings, every bite is reminiscent of your favorite tangy goat cheese. (Vegetarian | Vegan | Gluten-Free | Dairy-Free)

Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 12 hour and 10 minutes

Ingredients

For the cheese
2 cups Thrive Market Raw Cashews
Filtered water for soaking, plus additional ½ cup for cheese
½ cup nutritional yeast
4 garlic cloves
2 tablespoons Thrive Market Organic Apple Cider Vinegar
Zest of 1 lemon
Juice of 1 lemon juice
2 teaspoons sea salt
1 teaspoon Thrive Market Organic Ground Pepper

For the toppings

A little sweet
½ cup Thrive Market Organic Dried Cranberries
½ cup dried cherries

A little seedy
1 tablespoon Thrive Market Organic Chia Seeds
2 tablespoons Thrive Market Organic Pumpkin Seeds, coarsely chopped
2 tablespoons Thrive Market Organic Sunflower Seeds, coarsely chopped

A little nutty
¼ cup Thrive Market Organic Walnut Halves and Pieces, toasted and chopped
¼ cup Thrive Market Organic Pecan Halves, toasted and chopped

Instructions

Make the cheese
Place cashews in a bowl and cover with water; let soak at least 8 hours or overnight. Drain and rinse nuts, then add to a food processor. Pulse until nuts are crumbly and start to get creamy. Add all remaining cheese ingredients, and blend until fully combined and creamy.

Arrange 3 rectangular pieces of plastic on the counter. Equally split cashew cheese onto the center of each piece. Roll up the cheese into a log, wrapping the sides tightly. Freeze for 1 hour or until firm.

Make the toppings
Place dried cranberries and cherries on one plate; chia seeds, pumpkin seeds and sunflower seeds on the second plate; and walnuts and pecans on the third plate. Roll each log into one of the three plate toppings, pressing toppings onto logs as needed. Serve with bread or crackers.


Ginger Moscow Mule

If you never know what to do with those crystallized ginger pieces (besides sucking off the sugar), here’s a happy-hour-worthy way to transform them into an impressive cocktail. Thrive Market Organic Ginger Cubes become the base of a simple syrup that’s shaken up with vodka and lime, ready to enjoy. (Vegetarian | Vegan | Gluten-Free | Dairy-Free)

Yield: 2 servings
Active Time: 15 minutes
Total Time: 45 minutes

Ingredients

For the ginger simple syrup
1 ½ cups water
1 cup Thrive Market Organic Ginger Cubes, coarsely chopped

For the cocktail
Ice, for shaking and serving
4 ounces candied ginger simple syrup
6 ounces vodka
Juice of 1 lime
4 ounces club soda
Mint sprigs, for garnish
Lime slices, for garnish
Star anise, for garnish (optional)

Instructions

Make the ginger simple syrup
In a small saucepan, bring ginger and water to a boil over medium-high heat. Reduce heat and simmer for 30 minutes. Remove from heat and let cool. Strain and discard ginger, then store syrup in an airtight container in the refrigerator.

Make the cocktail
Fill cocktail shaker with ice, then add simple syrup, vodka, and lime juice; shake well. Pour into 2 copper mugs (or lowball glasses) filled with ice. Top each mug with about 1 ounce of club soda. Garnish with mint sprigs, lime slices, and star anise (if using).


Bruschetta On A Grilled Baguette

This appetizer combines a versatile pantry staple with fresh, fragrant ingredients for an easy dish everyone will love. The tomatoes would also be a delicious addition to scrambled eggs or cooked quinoa. Just be sure to make the tomato topping in advance (it needs to chill for an hour), that way it’s ready whenever you are. (Vegetarian | Vegan | Dairy-Free)

Yield: 3 to 4 servings
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients
1 (15-ounce) can Thrive Market Organic Diced Tomatoes
3 garlic cloves, minced
¼ teaspoon Thrive Market Whole Black Peppercorns, freshly ground
½ teaspoon sea salt
Zest of half a lemon
2 tablespoons Thrive Market Extra Virgin Olive Oil, divided
6 basil leaves, chiffonade
7 baguette slices, cut ½-inch thick

Instructions
Add the tomatoes, garlic, 1 tablespoon oil, lemon zest, salt, and pepper to a small bowl; stir to combine. Refrigerate for at least 1 hour.

When ready to serve, slice bread. Drizzle evenly with remaining tablespoon oil on both sides. Heat a grill pan over high heat, then grill each piece of bread for 1 to 2 minutes per side, or until lightly toasted. Top each slice with a spoonful of the tomato topping. Sprinkle with basil just before serving.


Rosemary and Lemon Spiced Nuts

Thrive Market Roasted & Salted Mixed Nuts are delicious straight out of the bag, sure. But every now and then you want something a little fancier—enter this simple spice recipe. The bright flavors of fresh rosemary and lemon zest come together with savory garlic powder, spicy cayenne, and ginger—plus a little brown sugar to help round it all out. (Gluten-Free | Vegetarian)

Yield: 2 to 3 servings, as appetizers
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients
1 tablespoons unsalted butter
Zest of ½ lemon
1 sprig fresh rosemary, roughly chopped
1 tablespoon brown sugar
½ teaspoon flaky sea salt
¼ teaspoon Thrive Market Organic Garlic Powder
¼ teaspoon Thrive Market Organic Ground Ginger
⅛ teaspoon Thrive Market Organic Cayenne Pepper
2 cups Thrive Market Roasted & Salted Mixed Nuts

Instructions
Preheat oven to 350 degrees. In a large sauté pan on medium-high heat, add butter. Once melted, add lemon zest, rosemary, brown sugar, flaky sea salt, garlic powder, ginger, and cayenne. Stir until combined. Add nuts and toss until fully coated.

Transfer to baking sheet. Bake for 12 to 15 minutes. Remove from oven and let cool for 5 minutes. Serve right away or store in an airtight jar for up to 1 week.


Pistachio Pesto

It’s hard to beat the classic flavors of basil pesto made with pine nuts and parmesan cheese, but we decided to give this traditional Italian sauce a zesty, dairy-free spin using nutty pistachios, cooling mint, bright lemon, and cheesy nutritional yeast. For a quick weeknight meal, toss with pasta, or drizzle over a bowl of polenta topped with a fried egg. (Vegetarian | Vegan | Gluten-Free | Dairy-Free)

Yield: About ¾ cup
Active Time: 5 minutes

Ingredients
½ cup Thrive Market Roasted and Salted Pistachios, shelled
2 cups packed fresh basil
¼ cup fresh mint leaves
3 tablespoons nutritional yeast
1 clove garlic, roughly chopped
Zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon sea salt
½ teaspoon Thrive Market Whole Black Peppercorns, freshly ground
½ cup Thrive Market Extra Virgin Olive Oil

Instructions
Add all ingredients except the oil to a food processor; pulse several times to mix. Turn the motor on and drizzle in the olive oil in a thin stream. Process until combined and mostly smooth.

Recipes by Angela Gaines

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.

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