Summer is the season of the grill. Hot dogs and hamburgers dominate gatherings. This season, challenge yourself to add a little color to your diet. You can easily make a full meal with any array of fruits and vegetables.

Lava Flow

Prep time: 20 minutes

Difficulty: Easy

Serving Size: about six

Ingredients:

12-oz. pineapple juice

12-oz. cream of coconut mixer (we suggest Coco Lopez)

1 package of frozen strawberries in syrup

6 cups and straws

Ice

Start off with the coconut mixer and a can of pineapple juice. In a separate bowl, puree the strawberries. Next, pour the strawberries into a glass until it fills an inch. Blend ice and pour in coconut mix until it is the same height as the ice. Once it is blended, pour it over the  strawberry mix. For an alcoholic version, add rum.

Avocado and grilled corn salad

Prep and cook time: About an hour

Difficulty level: Medium

Serving size: About two

Ingredients:

5 ears of corn, brushed with olive oil and husk removed

2 avocados

2 cherry tomatoes

1 onion

¾ of a cup of feta

1.5 cups of English cucumber

Cilantro vinaigrette dressing (recipe given)

Grill the corn then cut the kernels off the cob with a knife. Dice avocados and sprinkle with lemon juice. Dice onion. Mix all of the ingredients in a bowl. Refrigerate everything until ready to serve.

Cilantro vinaigrette dressing

6 tbsp. olive oil

2 tbsp. sherry vinegar

1 tsp. garlic powder

2 tbsp. french, minced, cilantro

1/2 tsp. salt

2 tbsp. of fresh ground pepper

Combine all of these ingredients in a small jar, zip-lock plastic bag or vinaigrette spinner. Blend until evenly mixed. Drizzle over a fresh greens salad.

Berry Yogurt Popsicle

Prep time: 3 hours

Difficulty level: Easy

Ingredients:

6-oz. fat-free blueberry yogurt

6-oz. fat-free yogurt

14-oz. fat-free vanilla yogurt

3 cups crushed ice

2 tbsp. sugar

½ cup blackberries

¾ cup raspberries

¾ cup strawberries

Popsicle sticks

This popsicle is made by layering three, separately blended smoothies. Be sure to rinse out the blender between color layers. To make the purple layer, blend blueberries, blackberries, blueberry yogurt and crushed ice. Set aside. In a separate bowl, combine vanilla yogurt, sugar and crushed ice. To make the final, pink layer, blend raspberries, strawberries, strawberry yogurt and crushed ice.

Pour the purple mix so it fills one-third of a popsicle mold. Insert a stick into the mold and freeze for one hour. Repeat process with the remaining white and pink layers. Freeze until ready to serve. Yum!

Milwaukee has a variety of farmers markets stocked full of fresh fruits and vegetables to sustain a healthy summer diet

821 E. Locust St.

This farmers market describes itself as “wonderfully diverse.” Riverwest Gardeners Market offers locally-grown fruit, vegetables, homemade crafts and shows from local musicians. Open June 19 to Oct. 30 on Sundays.

Fondy Food Center

2200 W. Fond du Lac Ave.

The Fondy Food Center is a nonprofit organization dedicated to reinforcing the food system of southeast Wisconsin by encouraging locals to buy fresh local produce. Open June 25 to Oct. 30, Saturdays and Sundays; Tuesdays and Thursdays.

Brown Deer Farmers Market

6300 W. Brown Deer Road

This farmers market offers locally-grown fruit, vegetables, meat, cheese and more. Open mid-May to mid-October, Mondays and Wednesdays.