3 Recipes to Make for a Day at the Beach

Anca Toderic and Christine Lucaciu, co-founders of Huckle & Goose, are back with another mouthwatering menu.

From Anca & Christine:
Packing a car with friends and heading to the beach is one of summer's greatest pleasures. Windows rolled down, music blasting and the promise of sand and sun in the not-too-distant future—there’s nothing better. This year, instead of hitting up the beachside pizza place which always leaves you feeling not-so-bathing-suit-ready anymore, pack up your cooler with everything-summer sandwiches, fruit for dessert and sangria for sipping all day long. Make the sangria the night before, then pour them into individual, leak-proof jars or plastic bottles (if your beach doesn't allow glass). You'll never have to settle for the fake-syrup tiki bar drinks again. Cheers to better beach days!

Stone Fruit Sangria

Stone Fruit Sangria

Serves 4

Make this early in the morning to serve in the evening or, better yet, the night before to let the flavors marry even more.
  • 1 very ripe peach, thinly sliced
  • 1 very ripe nectarine, thinly sliced
  • 2 apricots, thinly sliced
  • 3 plums, thinly sliced
  • 1 cup basil, fresh mint or lemon verbena
  • 1 bottle white wine, riesling or pinot grigio
  • 1 cup St. Germain Peach-flavored sparkling water (optional)

1. Place sliced fruit and basil in a pitcher. Gently mash the fruit and basil to release their juices.
2. Pour wine and St. Germain over the fruit and give it a good stir. Refrigerate at least 6 hours. When ready to serve, pour sangria in glasses and top off with sparkling water if desired.




Garlicky Basil Sandwich Spread

Grilled Zucchini Caprese Sandwiches with Garlicky Basil Spread

Serves 4-6

We're sandwich people around here, and that means good bread is always in the freezer, on the counter or in the fridge. A sandwich is always a good idea, and now that we have an abundance of zucchinis, it makes perfect sense to cook them up and enjoy between two slices of bread.

(For the sandwich) 

  • 2 zucchinis, sliced lengthwise
  • 2 tbsp. extra virgin olive oil
  • 2 garlic cloves, minced
  • Sea salt Black pepper, freshly ground
  • 4 ciabatta rolls, cut in half lengthwise
  • Garlicky Basil Sandwich Spread (see below)
  • 1 large heirloom tomato, sliced
  • 6 oz. fresh mozzarella, sliced

1. In a shallow dish, coat zucchini slices with garlic and 1 tbsp. of the oil. Season to taste with salt and pepper, and set aside.
2. Heat a grill pan over medium-high heat until hot. Arrange zucchini slices on the pan and cook for 2-3 minutes. Don't touch them during this time, or you won't get those grill marks. Turn over and cook an additional 2 minutes. Remove to plate.
3. Brush the inside of the rolls with remaining oil and place on the grill pan. Cook for 1-2 minutes.
4. Assemble the sandwiches by spreading a thick layer of the basil mayo on the bottom of the rolls. Top with zucchini, cheese and tomato slices. Slather more mayo on the top roll and place on top of the sandwich. Eat up—this is a good one.
If you have a mason jar and a blender, prepare to be blown away.
(For the spread)
  • ½ cup mayonnaise
  • ½ cup lemon, juiced (about 2 tsp.)
  • 1 or 2 garlic cloves, chopped
  • ½ -1 cup basil, depending on your taste
  • Sea salt
1. Whiz everything up in your blender and store in the fridge. Season with salt and pepper to taste.
2. Store in the fridge for up to a week.



Watermelon-Blackberry Salad

Watermelon-Blackberry Salad

Serves 4

You can't go wrong with any fruit combination in summer, but we love pairing watermelon with blackberries.

  • 1/4 cup honey
  • 1/4 cup water
  • 1/4 cup fresh mint
  • 1 small watermelon
  • 1 pint blackberries
  • 1/4 cup fresh mint, chopped

1. Make honey-mint simple syrup: In the smallest pot you have, bring honey and water to a simmer until they're combined, about 5-8 minutes.
2. Turn heat to low, tear mint leaves and add to honey syrup. Let it steep for 5 more minutes, then remove from heat to cool.
3. Cut watermelon into cubes and gently mix with blackberries and mint. Drizzle with honey-mint syrup.



Your Day at the Beach Grocery List



  • Black pepper
  • Extra virgin olive oil (2 tbsp.)
  • Garlic (3 cloves)
  • Honey (¼ cup)
  • Sea salt


  • Apricots (2)
  • Blackberries (1 pt.)
  • Fresh basil (½ bunch + 1 cup)
  • Fresh mint (½ cup)
  • Heirloom tomato (1)
  • Lemon (½)
  • Nectarine (1)
  • Peach (1)
  • Plums (3)
  • Watermelon (1)
  • Zucchinis (2)


  • Fresh mozzarella (6 oz.)


  • Ciabatta rolls (4)


  • Mayonnaise (½ cup)


  • Sparkling water St. Germain (1 cup) White wine (1 bottle)

For more from Anca and Christine, read their recent posts on our site or visit them online at HuckleGoose.com.