At Bethesda Gardens Thornton in Colorado, we encourage residents to enjoy every season to its fullest. Thornton's mild summer weather makes it a great place to spend time outdoors, whether you're walking around Community Park or visiting Rocky Mountain Arsenal Wildlife Refuge. When you need a break from physical activity, however, it's just as fun to have a picnic or play board games with your friends.

If you're planning a get-together or just want to try something new at your next meal, these recipes are about as easy as it gets. They feature fresh ingredients that are at their peak during the summer months, making it easier for active seniors to get extra nutrients. These recipes are also meatless, making them ideal if one of your guests doesn't eat beef, pork and poultry.

Pasta Salad

Pasta lovers, rejoice! This easy pasta salad is perfect for a family cookout or as a side dish for an everyday meal. Tricolored pasta adds visual appeal, while fresh tomatoes and cucumbers bump up the nutrition content.

• 1 pound tricolored rotini pasta
• 1 bottle zesty Italian salad dressing
• 1 pint grape tomatoes
• 1 cucumber
• 8 ounces Colby or cheddar cheese

Cook the pasta according to the directions on the package. While the pasta is cooking, wash the tomatoes and cut each one in half. Then peel the cucumber, slice it in half lengthwise and cut each half into small chunks. Finally, cut the cheese into bite-sized pieces. When the pasta finishes cooking, drain it and place the cooked pasta in a large bowl. Add the tomatoes, cucumber, cheese and full bottle of Italian dressing. Mix thoroughly and refrigerate the pasta salad until you're ready to serve it.

Dill Dip

Dill dip is the perfect accompaniment to your favorite summertime vegetables. If you're watching what you eat, use low-fat sour cream and light mayo to reduce the amount of fat or calories in the dish. Serve with raw broccoli, grape tomatoes, cucumber slices, bell pepper strips or carrots. It also pairs well with pretzels.

• 1 cup sour cream
• 1 cup mayonnaise
• 2 tablespoons dried dill weed
• 1 tablespoon dried parsley
• 2 tablespoons dried minced onion
• 1 teaspoon garlic powder
• 1/8 teaspoon salt

Mix the sour cream and mayonnaise in a large bowl. Add dried dill weed, dried parsley, dried minced onion, garlic powder and salt. Mix thoroughly until the herbs and seasonings are combined with the sour cream and mayonnaise. Taste the dip and add more salt or dill weed if desired. Refrigerate for at least four hours before serving.

Summer Berry Trifle

Strawberries and blueberries are at their best during the summer months. That's why this berry trifle is ideal for summer social events. The angel food cake and fresh berries satisfy a sweet tooth without adding too many extra calories.

• 2 pints fresh blueberries
• 2 pints fresh strawberries
• 8 ounces whipped cream
• 14 ounces prepared angel food cake
• 4–6 individual serving cups

Wash and drain the blueberries and strawberries thoroughly. To prepare the strawberries, use a paring knife to remove the green stems and cut each berry in half. Then cut the angel food cake into small chunks. In the first cup, layer angel food cake, whipped cream, blueberries and strawberries. Repeat with a second layer if desired. Fill as many cups as you need and serve.

If you plan to leave your assisted living apartment for a picnic or other event, pack the berries and angel food cake in separate containers to prevent the cake from getting soggy. Assemble the dessert just before you're ready to serve it.

Fruit Pizza

If heavy desserts aren't your thing, fruit pizza is a good alternative. It has a sweet base made of sugar cookie dough and plenty of fresh fruit, making it easy — and delicious — to get your vitamin C.

• 16.5 ounces refrigerated sugar cookie dough
• 1/3 cup white sugar
• 8 ounces cream cheese (softened)
• 2 kiwifruits
• 1/2 teaspoon vanilla
• 1/2 cup apple jelly
• 1 cup strawberries
• 1 cup blueberries

To prepare the fruit, wash and drain the blueberries and strawberries. Then peel the kiwifruit, cut each one in half and cut into thin slices. Heat your oven to 350 degrees F and spray a 12-inch pizza pan with cooking spray. Put the sugar cookie dough in the middle of the pan and press lightly until it's spread evenly, leaving about 1/2 inch from the edge of the dough to the edge of the pan. Bake the dough according to the package directions, usually about 16 to 20 minutes. It should be golden brown when you remove it from the oven.

After the cookie crust cools completely, combine sugar, vanilla and cream cheese; beat until fluffy. Spread the mixture on the crust. Top the cream cheese mixture with fresh fruit and then brush with apple jelly. Refrigerate the fruit pizza until it's chilled through. When you're ready to serve it, cut it into wedges.