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Kickin’ it with Kenny: The Dog Days of Summer: No-Cook Recipes

Watermelon Gazpacho
Kickin’ it with Kenny: The Dog Days of Summer: No-Cook Recipes
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The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Watermelon Gazpacho

Makes 4 Servings


  • 6 cups cubed seedless watermelon, plus more for topping
  • 4 large heirloom tomatoes
  • 2 garlic cloves, minced
  • 1 white onion, finely chopped (about 1 cup)
  • 1 scallion, chopped
  • 2 cucumbers, chopped, plus more for topping
  • Juice of 2 limes
  • 2 cups fresh cilantro, chopped
  • 1 jalapeno pepper, seeded
  • Salt and pepper
  • Heinen’s crumbled feta, for topping


  1. Place the watermelon, tomatoes, garlic, onion, scallion, cucumbers, lime juice, cilantro, jalapeno and 2 tsp. each of salt and pepper in a blender. Pulse a few times to achieve a chunky texture.
  2. Refrigerate until chilled, about 1 hour. Serve topped with more watermelon, cucumber and feta cheese.
Watermelon Gazpacho

Bay Scallop Ceviche

Makes 2 Entrée Servings or 4 Side Servings


  • 3/4 cup fresh lime juice, about 6 limes
  • 1/4 cup Heinen’s fresh squeezed orange juice (in the Produce Department)
  • 1 lb. Heinen’s frozen bay scallops
  • 1 medium-size avocado, chopped into small cubes
  • 1 tomato, chopped
  • 1/2 red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 tsp. Heinen’s salt
  • Tortilla chips, for serving


  1. Squeeze the fresh lime juice into a bowl and add the orange juice. Stir to combine.
  2. Add the scallops to the lime and orange juice mixture, making sure the juice completely covers the scallops. Place the bowl in the fridge and marinate for 4-6 hours.
  3. Right before the scallops are done marinating, cut all other ingredients and mix together in a bowl.
  4. Drain 90% of the liquid from the scallops, and add the scallops to the bowl with all of the other ingredients. Mix gently. Add a pinch of sea salt.
  5. Serve with tortilla chips.
Bay Scallop Ceviche

Zoodles & Veggies

Makes 4 Servings


  • 2 16 oz. packages Heinen’s zucchini spirals (in the Produce Department)
  • 2 cups mushrooms
  • 1 cup broccoli
  • 1 cup carrots
  • 1 cup spinach
  • 1/2 cup chives
  • 1/2 cup hemp seeds
  • 16 oz. Heinen’s marinara sauce (in the Deli Department with the fresh pasta)


  1. Place zucchini spirals in a large bowl.
  2. Wash and chop all other veggies and chives. For ease, use a food processor to coarsely chop mushrooms, broccoli, carrots and spinach. Use a knife to chop the chives.
  3. Combine the chopped veggies with the zucchini spirals and top with marinara and hemp seeds.
Zoodles and Veggies
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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