Beach House Eats

The perfect meal for a lazy summer day

BY Eliza Schuett

WBM file photo
WBM file photo

There’s something about a warm breeze dancing through a seasoned, wooden beach house that melds things together: days and nights, water and sand, heat and humidity, salty and savory.

Each piece of summer produce finds a way to complement another, no matter how different they seem. From juicy watermelon and spicy jalapeño to crunchy cabbage and creamy peach, there are endless combinations to explore.

Make it Ahead

2 days before:

Prepare peach ice cream base and pickled mushrooms.

1 day before:

Churn peach ice cream and freeze. Mix green goddess slaw and refrigerate.

Morning of:

Prepare watermelon salad and banh mi.

Kick off a porch party with a fresh watermelon salad. Dewy seedless watermelon, soft peaches and crisp cucumber are the primary players, accompanied by tangy feta, spicy jalapeño and savory scallions. Sweet corn and cilantro leaves round out our summer fruit salad.

Photo by Eliza Shuett

Watermelon Salad


  • ¼ of a watermelon
  • 2-3 peaches, diced
  • 1 cucumber, cubed
  • ½ jalapeño, diced
  • 2 scallions, sliced
  • ½ package of feta
  • Handful of cilantro leaves
  • 1 cup corn kernels
  • 1 lime, juiced


Slice watermelon into ¾-inch cubes. Dice peaches, jalapeño and cucumber. Slice scallions. Crumble feta, and pick a handful of cilantro leaves, avoiding the stems. Add a cup of fresh corn kernels and the juice from one lime. Gently mix all ingredients together in a large bowl and serve. Pro tip: refrigerate for a few hours or overnight before serving so flavors have time to marinate.

Next, whip up a vibrant green goddess slaw to balance the soft and sweet watermelon salad. This slaw is all about the dressing — it’s savory and slightly spicy. As the slaw marinates in the dressing, the cabbage flavor mellows without losing its signature crunch. It’s the quintessential light and versatile recipe that every beach house needs. Enjoy it as a side, top with chicken for a protein salad, or add to a sandwich for extra texture.

Photo by Eliza Shuett

Green Goddess Slaw


  • 1 head green cabbage
  • 1 cucumber
  • ⅓ cup pepitas
  • Handful fresh cilantro leaves (no stems)
  • 2 green onions

Green Goddess Dressing


  • 1 cup spinach
  • Handful fresh cilantro leaves (no stems)
  • Juice of 1 lime
  • ¼ cup olive oil
  • 2 green onions, loosely sliced
  • 1 Tbsp nutritional yeast
  • 3 Tbsp rice wine vinegar
  • 1 clove garlic
  • 1 jalapeño, seeded and loosely diced


Blend all dressing ingredients until smooth, about 30 seconds. If needed, add more oil a tablespoon at a time to thin.

To prepare slaw, thinly slice green cabbage and green onions and grate cucumber. Add pepitas and fresh cilantro leaves. Pour dressing over salad and gently toss until combined. Refrigerate for at least an hour before serving.

A great beach sandwich is an art, but at its core it pairs perfectly with the usual suspects: salad, fruit and the humble potato chip. This veggie banh mi features a soft baguette or hoagie roll slathered with lemony hummus and topped with tangy pickled mushrooms, crunchy slaw and grated carrots. Slice it into 4-inch pieces and watch it disappear — or save it for a late-night snack.

Photo by Eliza Shuett

Veggie Banh Mi


  • Fresh baguette or hoagie rolls
  • Green goddess slaw (see recipe above)
  • Freshly grated carrot
  • Hummus
  • Pickled Mushrooms

Pickled Mushrooms Recipe

  • 1 package mushrooms
  • 1 shallot
  • 1 clove garlic
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 Tbsp sugar
  • 1 tsp salt


First prepare pickled mushrooms. In a small saucepan, warm apple cider vinegar, water, salt and sugar. Slice mushrooms, shallot and garlic, and place into medium jar with a lid (or a few small jars). Once liquid is warm and salt and sugar dissolve, pour over mushrooms. Place the lid on immediately and marinate on the counter for 2-3 hours, then refrigerate for at least 24 hours for best flavor.

To prepare the banh mi, spread hummus on the bread, then add pickled mushrooms, grated carrot and green goddess slaw. Slice and enjoy, or wrap and refrigerate for later.

No summer evening is complete without a big scoop of peach ice cream. Why not treat yourself with the best of the best: peaches from South Carolina or Georgia. Freshly squeezed orange juice, vanilla and a coconut milk base enhance our tangy peaches with a subtly tropical flavor profile. Pair this smooth frozen treat with a nutty waffle cone for the perfect antidote to the hot, humid dog days of summer.

Photo by Eliza Shuett

Peach Ice Cream


  • 3-4 large peaches (enough for 1 cup fresh peach puree)
  • 2 Tbsp freshly squeezed orange juice
  • ¼ cup agave
  • ¼ cup granulated sugar
  • ¼ cup water
  • 15 oz coconut milk
  • 1 pinch sea salt
  • 1 tsp vanilla extract
  • ¼ tsp xanthan gum


Slice peaches, removing the pit and skin. Blend into a puree, about 30 seconds to 1 minute. Measure 1 cup of peach puree. Use leftover puree in a salad dressing, or as an ice cream topping or mocktail ingredient.

Blend all ingredients except xanthan gum until smooth, 1-2 minutes. Then add xanthan gum and blend for 10 seconds until combined. Pour mixture into an airtight container and refrigerate for at least 4 hours, ideally overnight.

To churn ice cream, pour cold mixture into an ice cream maker that is already moving to prevent sticking. Churn for 30-40 minutes at low-medium speed. Gently scoop soft serve into an airtight container and freeze for at least 12 hours.

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