Fresh, Fun, & Flavorful
SUNSET® Produce is Sensational for Summer
July 2025 Issue
by Lindsay Gifford
Recipes, Information and Photography provided by SUNSET®
Vibrant, plump, ripe and delicious fruits and vegetables are the superstars of summer—and we’re all in for the fantastic fresh flavors! Whether you’re slicing a beefsteak tomato for an iconic tomato sandwich or topping your favorite dessert with delectable berries, finding the most flavorful produce available makes a world of difference. So, this month we teamed up with Sunset®—a fourth-generation, family-operated produce company focused on bringing you the best of the best.
Sunset’s® family legacy of love for produce and world-class flavor all began with Umberto Mastronardi, a true greenhouse pioneer whose vision in the 1940s was to provide people with incredible-tasting, fresh, greenhouse-grown vegetables all year long. His company, Mastronardi Produce®, was the first to bring commercial greenhouse growing for produce to North America.
Since then, through its flagship brand name Sunset®, the company has been growing some of the world’s most flavorful produce for more than 70 years. Today, the Mastronardi family continues its passion and dedication to nourishing people through fresh food by making delicious produce available 365 days a year. While keeping sustainability top of mind, they are blending technology with tradition and growing world-class, non-GMO produce that tastes exceed any other fruit or veggie you’ve ever had.
Sunset’s® mission is to “inspire healthy living through WOW flavor experiences.” Flavor first, all year long isn’t just their vision, it’s their way of doing business, bringing consumers the very best tasting fruits and veggies all year round. They travel the world to find the best, most innovative and most flavorful produce, then they grow it, let it ripen on the vine and hand-pick it at its absolute perfect ripeness. So much so, they have won numerous awards, including three 3-star and four 2-star Superior Taste Award certifications in 2025—all prestigious global certifications by the International Taste Institute.
Their tasty lineup of produce is a flavor revolution featuring strawberries, blackberries, blueberries, cucumbers, a variety of peppers, and nearly any type of tomato you can dream of. And the fun part? Their produce line is creatively named, making eating your fruits and veggies even more fun. Their tomatoes go by names like “Flavor Bombs®”, “Wild Wonders®”, and “Bombs® Squad™”. Mini cucumbers are called “Qukes™” and mini peppers are known as “Peppy’s™”. And their “WOW® Dreamberry™”…very sweet and berrylicious!
The talented team at Sunset® has created a sensational selection of recipes from savory to sweet. Turn the page to get inspired for your next summer shindig. And log onto www.sunsetgrown.com for even more tantalizing takes on eating healthy by adding produce to your meals all year long. Vibrant, bursting with flavor, and ready to hit your plate—fabulous fruit and veggies await!
English Cucumber Green Goddess Sandwich
Prep Time: 10 mins | Serves: 1
2 slices of hearty sourdough bread, lightly toasted
Mayonnaise, to taste
½ avocado, pitted and sliced
Curly green leaf lettuce
5 oz. fresh mozzarella cheese, sliced
½ SUNSET® English Cucumber, sliced lengthwise with a peeler to form ribbons
½ cup broccoli sprouts
(or Alfalfa sprouts)
Spread mayonnaise on both pieces of bread. Top one piece with avocado, lettuce, mozzarella, cucumber ribbons, and broccoli sprouts. Top the sandwich with the other piece of bread, cut in half, and serve.
Bombed Potatoes
Prep Time: 15 mins | Cook Time: 90 mins | Serves: 4
Chive Oil
1 bunch fresh Chives
1/2 cup Grapeseed or vegetable oil
Potatoes
4 Tbsp Vegetable oil
18 Flavor Bombs® tomatoes
Kosher salt
6 medium-sized baking Potatoes
1/2 cup Pancetta, chopped
Freshly ground black pepper
Chive Oil: Add both ingredients to a high-speed blender and puree for about 30 seconds or until completely smooth. Transfer to a bowl and set aside.
Potatoes: Preheat oven to 400°F. Place potatoes on a parchment-lined baking pan and drizzle with oil, salt and pepper. Rub all over until evenly coated. Bake for 45 minutes. Using the back of a large spoon, smash potatoes. Sprinkle evenly with pancetta, tomatoes and evenly drizzle with 1/2 of the chive oil. Return tray to oven for 25 minutes or until the edges of the potatoes are crunchy. Drizzle with remaining chive oil and finish with black pepper. Serve hot.
Chef’s Note: The chive oil can be used in vinaigrettes, served over grilled meats and veggies, or in pasta.
Turkey Meatball Gyros with Sprinkles® & Qukes™
Prep Time: 15 mins | Cook Time: 25 mins Serves: 4
For the Turkey Meatballs:
1 lb ground Turkey
1 Egg, lightly beaten
1/2 cup Breadcrumbs
2 Garlic cloves, finely chopped
1 Tbsp dried Parsley
1 tsp Kosher salt
For the Gyros:
1 (3.5 oz) pkg Sprinkles® tomatoes
1 cup Qukes™, diced
1/2 cup Red onion, diced
1/4 cup Flat leaf parsley leaves
2 Tbsps Extra virgin olive oil
1 Lemon, juiced (about 2 Tbsps)
1/2 tsp dried Oregano
Kosher salt
Freshly ground black pepper
4 Flatbreads, pitas, or naan, warmed
Tzatziki sauce (store-bought)
1/2 cup Feta, crumbled
To make the Turkey Meatballs: Preheat the oven to 425ºF. Line a baking sheet with parchment paper. In a large bowl, add the ground turkey, egg, breadcrumbs, garlic, dried parsley, and Kosher salt. Mix until well combined. Form into bite-size meatballs and place on a baking sheet. Bake for 20 minutes. Set aside to cool.
To make the Gyros: In a medium bowl, combine Sprinkles® tomatoes, Qukes™, red onion, parsley leaves, olive oil, lemon juice, and dried oregano. Season to taste with kosher salt and freshly ground black pepper. To assemble, spread each flatbread (or pita or naan) with tzatziki sauce followed by 6-8 turkey meatballs. Top with the Sprinkles® and cucumber salad mixture and a sprinkle of feta.
Serve immediately.
Wild Wonders® Mini Pepper Poppers
Prep Time: 15 mins | Cook Time: 20 mins | Serves: 6
3/4 cup Panko breadcrumbs 
1/4 tsp freshly ground black peppercorns
1/2 cup Cream cheese, softened
1/2 cup grated Monterey Jack
1/4 cup grated Medium cheddar
1/2 Red finger chili, seeded and finely minced
2 Tbsps unsalted butter, melted
1/2 tsp Smoked paprika
1/4 tsp kosher salt
Wild Wonders® Mini Peppers, halved and seeds removed
3 slices cooked Bacon, finely chopped (reserve 1 chopped piece for garnish)
1 Tbsp green onion, finely chopped (reserve green parts for garnish)
Preheat oven to 400°F. In a small bowl, mix together panko breadcrumbs, butter, paprika, salt, and pepper, ensuring the butter coats the panko evenly. Set aside. Line a baking sheet with parchment paper. In a medium bowl mix cream cheese, Monterey Jack, cheddar, chili, bacon, and green onion to evenly combine. Season with salt and pepper to taste. Spoon about a tablespoon of filling into each pepper half and place on lined baking sheet. If the pepper doesn’t lay flat, slice a very thin piece from the bottom to create a level surface. Spoon a small amount of panko topping over cream cheese filling. Bake peppers for 18-20 minutes, until filling is bubbly and warm and mini peppers are just cooked but not too soft. (For additional browning, you can also broil for the last minute, keeping close eye on the topping.)
Remove from heat. Let mini peppers cool down slightly and garnish with reserved chopped bacon and green onion. Serve immediately.
Campari® Guacamole
Prep Time: 15 mins | Serves: 4
1/4 tsp Garlic, minced 
1 Tbsp Shallots, finely diced
2 ripe Avocados
1/2 Tbsp Jalapeño, finely diced
11/2 Tbsp Lime juice
3 Tbsp Green onions, sliced
1 Tbsp fresh Cilantro, chopped
1 Tbsp fresh Cilantro stems, chopped
Kosher salt, to taste
2 Campari® tomatoes, chopped, divided
Freshly ground black peppercorns, to taste
In a bowl, mash together 1/2 of the Campari® tomatoes and the first 5 ingredients using a fork. Fold the remaining ingredients in and season with salt and pepper to taste. Serve fresh with tortilla chips.
Jamaican Jerk Salsa with Campari® and Pineapple
Prep Time: 10 mins | Cook Time: 20 mins |. Serves: 2-4
4 Campari® Tomatoes, halved
1 cup Pineapple chunks
2 Tbsps Extra virgin olive oil
Kosher salt
1 clove Garlic, grated
1 Habanero pepper, seeded and finely chopped
½ cup Red onion, finely chopped
1 Lime, juiced
¼ cup fresh Cilantro, chopped
½ tsp Jamaican jerk seasoning
Preheat oven to 400°F. Place halved tomatoes and pineapple chunks on a parchment-lined baking sheet. Drizzle with extra virgin olive oil and season with Kosher salt. Roast for 15-20 minutes. Let cool to room temperature. Add the roasted tomatoes, red onions, garlic and pineapple chunks to a bowl. Lightly sprinkle in Kosher salt, habanero pepper and Jamaican jerk seasoning. Garnish with fresh cilantro and serve.
Note: For a milder salsa, substitute jalepeño.
Wild Wonders® Long Sweet Peppers and Caramelized Onion Pizza
Prep Time: 15 mins | Cook Time: 25 mins | Serves: 6
Fresh basil 
1 medium Yellow onion, thinly sliced
1 (22 oz) pre-made Pizza dough
Sprinkle of hemp seeds, optional
Pinch of sea salt
1 Tbsp Extra virgin olive oil
4 oz Goat cheese or soft vegan cheese
1 pkg Wild Wonders® long sweet peppers
Preheat oven to the temperature on the pizza dough package and roll out the dough. Bake dough according to package instructions or until golden brown. Heat grill pan or grill to medium-high heat. Grill peppers for 5 minutes on each side until softened. Remove from heat. Once cool to the touch, cut peppers into strips. To the same pan, add oil, onions, and sea salt. Adjust to medium heat and cook for 15-20 minutes, stirring frequently. Evenly spread cheese on top of the baked pizza crust. Add the caramelized onions, grilled peppers, fresh basil, and sprinkle of hemp seeds. Cut into pieces.
Grilled Sausage Skewers with
Summer Vegetables
Prep Time: 20 mins | Cook Time: 40 mins Serves: 6
2 Tbsps Dijon mustard 
1 tsp Red wine vinegar
½ tsp Kosher salt
¼ tsp Freshly ground black pepper
½ cup Extra-virgin olive oil
1 small Garlic clove, finely chopped
2 sprigs Oregano, finely chopped
12 links smoked Bratwurst sausage
1 Zucchini, quartered lengthwise, cut into 2” pieces
1 Summer squash, quartered lengthwise, cut into 2” pieces
1 Red onion, quartered, cut into 2” pieces
12 Wild Wonders® Mini Peppers
4 Baby bella mushrooms, halved lengthwise
Preheat the grill to medium-high. In a medium bowl combine the dijon, red wine vinegar, garlic, oregano, salt, and pepper. While whisking, add in the olive oil in a slow stream until fully incorporated. Reserve.
Thread the following onto two skewers in order: mushroom, summer squash, Wild Wonders® Mini Peppers, two sausage links, Wild Wonders® Mini Peppers, zucchini, and red onion. Repeat with remaining ingredients. Grill for 10-15 minutes, turning half-way through, or until vegetables are at desired tenderness and the sausage is browned and cooked through. Brush with the mustard dressing on both sides and allow to cook for an additional minute per side. Remove from the grill and transfer to a serving platter. Serve with remaining mustard dressing on the side.
No Churn Cheesecake Ice Cream
with WOW™ Dreamberry™ Strawberries
Prep Time: 10 mins | Total Time: 10 hrs | Serves: 6
1 (14-oz) can Sweetened condensed milk
8 oz Cream cheese, softened
2 cups Heavy cream
1 tsp Vanilla extract
4-5 Graham crackers, crushed
2 cups WOW® Dreamberry™ Strawberries, halved lengthwise
In a bowl, combine sweetened condensed milk and softened cream cheese. Mix until well combined. Set aside. In a stand mixer (or bowl with a hand mixer), whip heavy cream and vanilla extract for 2-3 minutes. Carefully fold the whipped cream into the cream cheese mixture. Then, fold in the crushed graham crackers. Pour into a 9×5 loaf pan. Top with halved WOW™ dreamberry™ Strawberries. Freeze for 4-6 hours, or until set.
Cucumber Watermelon Frozé
Prep Time: 10 mins | Total Time: Overnight | Serves: 4
1 (750 mL) bottle of Rosé
1 Lime, zested and juiced
⅓ cup Sugar
2 cups Watermelon cubes
⅓ cup Water
Ice cube trays
½ SUNSET® English Cucumber, roughly chopped
Pour the rosé into ice cube trays and freeze overnight. In the meantime, prepare the simple syrup. Add the sugar and water to a small saucepan over medium-high heat. Bring to a boil then remove from the heat. Allow to cool completely then add in the lime zest and juice. Transfer to an airtight container and refrigerate until ready to use.
To make the Cucumber Watermelon Frozé, add the frozen rosé cubes to a blender along with the watermelon cubes, English cucumber, and about ¼ cup (or to taste) of the lime simple syrup. Blend until a slushy-like consistency is achieved. Pour into glasses and serve immediately.
Cucumber Key Lime Pie
with SUNSET® English Cucumbers
Prep Time: 15 mins | Total Time: 2 hrs | Serves: 6-8
2 Tbsps Brown sugar 
½ cup Unsalted butter, melted
⅛ tsp Kosher salt
2 tsp Lime zest
6 large Egg yolks
½ cup Key lime juice (or lime juice)
1½ cups fine Graham cracker crumbs, plus more for garnish
½ SUNSET® English Cucumber, peeled and cut into large chunks
1 (14 oz) can Sweetened condensed milk
Prepared whipped cream, for serving
½ SUNSET® English Cucumber, sliced thinly lengthwise, for garnish
1 Key lime, sliced, for garnish
Preheat the oven to 350°F. In a large bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt until combined. Press the mixture into a pie dish, applying pressure to ensure the crust is compact. Bake in the preheated oven until the crust just begins to brown, about 8-10 minutes. Allow to cool completely before filling. Meanwhile, puree the cucumber chunks and lime juice in a blender until smooth.
In a large mixing bowl, beat the egg yolks until frothy. Add in the lime zest, sweetened condensed milk, and cucumber key lime puree, and stir well to combine. Once the crust is cooled, add the filling, and bake until just set around the edges with a slight jiggle in the middle, about 15-18 minutes. Let cool before transferring to the refrigerator to cool completely. To serve, top with whipped cream and sliced cucumber, key lime slices, and graham cracker crumbs.