To celebrate this beautiful summer we’ve teamed up with our friends at GOOP to help you create the ultimate spread. All you need are these two simple and delicious summer inspired recipes, and our fuss-free Upcycled Denim Tableware. What better excuse to throw a summer dinner party!

Zucchini Salad with Arugula, Mint and Lemon

We're calling it - this easy and tasty salad that will become your new go-to for summer entertaining. The best part is you can prepare it all in advance, just add the dressing later.

SERVES 2 TO 4

Ingredients:

2 large handfuls of arugula

3 small zucchini, spiralized

1 large pinch of red chili flakes

1 bunch of mint, roughly torn

1 small shallot, minced

1 large lemon, zested and juiced

¼ cup olive oil

½ cup grated Parmesan

Salt and pepper to taste

How to Make it:

Place all ingredients in a large bowl. Toss to combine, and season with salt and pepper to taste.

Nectarine and Blackberry Crisp

Finish on a sweet note with this tasty dessert that features all of summer's best seasonal fruits. Serve it warm with whipped cream or ice cream, heaven!

SERVES 6 TO 8

FOR THE FILLING:

6 nectarines

1 pint of blackberries

¼ cup coconut sugar

3 tablespoons Cup4Cup flour

1 tablespoon lemon juice

FOR THE TOPPING:

¾ cup gluten-free flour

¾ cup fine almond flour

2 teaspoons of baking powder

¼ cup coconut sugar

½ teaspoon kosher salt

8 tablespoons of butter (1 stick), cut into 1-inch pieces

How to Make it:

1. Preheat the oven to 375°F.

2. Combine all the filling ingredients in a large bowl and then transfer to a medium-size baking dish.

3. In another large bowl, whisk together the first 5 topping ingredients. Add the butter and use your hands to mix it in. You want it to eventually be the size of peas.

4. Top the fruit with the crumb mix, transfer to the oven, and bake for 40 to 50 minutes, or until the filling is bubbling and the top is golden.

5. Serve warm or at room temperature with whipped cream or ice cream.