Bianca Andreescu and Shelby Rogers share refreshing summer recipes

The countdown to the US Open is officially on as tennis heads back to North America in earnest—but first, we’re taking a tasty detour to Cincinnati with some help from Basket & Bushel.

Tennis stars Bianca Andreescu and Shelby Rogers have shared their favorite summer recipes in partnership with the Cincinnati Open so that the journey is packed with flavor and nutrition. Level up your tennis watch party, or just surprise your loved ones with a selection of smash-hit meals and treats that range from satifying to downright addictive.

👉 Second Serve Sweepstakes: Enter for a chance to win a tennis vacation to the 2025 Cincinnati Open. Terms and conditions.

Basket & Bushel provides supermarkets nationwide with “fresh, quality produce full of flavor and deliciousness”, so whether you’re tuning into the tennis from the heart of the Midwest or are soaking in the California sun, it’s easy to bring home the goodness.

During your next grocery run, make sure to check off the ingredients for these five delicious Baseline-exclusive treats:

Blackberry-Glazed Grilled Chicken

Ingredients

• 1 cup blackberry jam
• 1/2 cup fresh or frozen blackberries
• 1 tablespoon stone-ground or Dijon mustard
• 1 tablespoon butter
• Fresh thyme sprigs
• 1.5 lbs. bone-in chicken thighs
• 1 tablespoon olive oil
• Salt and pepper

Method

1. In a small saucepan combine jam, berries, mustard, butter and 3 fresh thyme sprigs. Simmer mixture for about 10 minutes, whisking as needed until berries soften and glaze comes together. If glaze is too thick, thin with water until desired consistency. Discard thyme sprigs and keep warm.

2. Pre-heat grill. Drizzle chicken with olive oil and season with salt and pepper. Grill over direct heat for about 5 minutes per side. Brush chicken with glaze and cook for another 1-2 minutes or until internal temperature is 165°F degrees.

3. Serve chicken with remaining glaze.

Options: Serve with grilled vegetables or a lettuce salad.

Shelby Rogers' Favorite Goat Cheese Zucchini Bake

Ingredients

• 2 large zucchini, halved lengthwise
• 1 tablespoon olive oil
• 4 ounces goat cheese
• Salt and pepper

Method

1. Preheat oven to 400 °F degrees. With the tip of a knife, score zucchini halves in a cross-hatch pattern, sprinkle with salt and wait at least 5 minutes before cooking.

2. Over medium heat, add oil to a large oven-proof pan. Pat zucchini dry and place them cut-side down in the pan. Cook for about 2-3 minutes per side until browned and beginning to soften.

3. Transfer pan to preheated oven and bake another 5-10 minutes until desired doneness.

4. Remove from oven, season with salt and pepper and sprinkle with goat cheese. Serve as side dish or appetizer.

Options: Try cutting cooked zucchini into 1-inch pieces for party snack or dinner party appetizer.

Bianca Andreescu's Favorite Veggie Lasagna

Ingredients

• 14 lasagna noodles
• 2 tablespoons extra virgin olive oil
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 medium zucchini, cut into 1/2 inch pieces
• 2 medium yellow squash, cut into 1/2 inch pieces
• 1 12-ounce jar roasted red pepper
• 1 28-ounce can crushed red tomatoes
• Fresh basil, chopped
• 1 15-ounce container ricotta cheese
• 2 eggs
• 2 ounces Parmesan cheese, grated
• 8 ounces mozzarella cheese, shredded
• Salt and pepper

Method

1. Preheat oven to 400 degrees, and cook lasagna noodles according to package directions. Lay them flat to dry on paper towels. Grease a 9x13 inch baking dish and set aside.

2. In a wide skillet over medium heat, add onion, garlic, crushed red pepper, zucchini and yellow squash. Cook for 5-7 minutes until veggies begin to soften. Stir in roasted red pepeprs and crushed tomatoes then bring to a low simmer. Cook until mixture reduces, 5-9 minutes. Remove from heat, season with salt and stir in chopped basil.

3. Meanwhile, combine ricotta, eggs and a pinch of salt and set aside. In another bowl combine Parmesan and mozzarella cheeses.

4. To assemble lasagna, spoon 1 cup veggie sauce into prepared baking dish to lightly cover bottom. Arrange 4 to 5 noodles side by side over sauce, cutting the noodles as needed to fit into the dish. Gently spread half of the ricotta over noddles and sprinkle with 1/3 of the shredded cheese mixture. Top with 1/3 veggie sauce, then add more noodles to fit, and repeat by spreading remaining ricotta, half of the remaining cheese and half the remaining sauce to cover. Top with a final layer of noddles, remaining sauce and shreeded cheese.

5. Cover lasagna and bake for 25-30 minutes. Uncover and bake an additional 15 minutes until cheese is bubbly and edges are golden. Allow lasagna to cool for at least 10 minutes before serving.

Lemon Blueberry Loaf

Ingredients

• 1 1/2 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 5 tablespoons melted butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 2 lemons, zested and juiced
• 1/2 cup milk
• 1 cup fresh blueberries
• 1 tablespoon flour
• 3/4 cup powdered sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon almond extract

Method

1. Preheat oven to 350°F degrees and line a 9"x5" loaf pan with parchment paper or lightly grease with butter. In a medium bowl, whisk flour, bakng powder and salt. Set aside.

2. In the bowl of an electric mixer, combine melted butter, sugar, eggs, almond extract, lemon zest and lemon juice. Mix on medium until well combined. Turn mixer to low and alternate adding flour mixture and milk in two batches, scraping sides as needed, until batter just comes together.

3. Lightly rinse blueberries and toss with 1 tablesppon flour before gently folding into batter with a wooden spoon or rubber spatula. Immediately pour batter into prepared pan.

4. Bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for 30 minutes before gently removing and transferring to a wire rack.

5. Prepare glaze by whisking together powdered sugar, lemon juice, almond extract and 1 tablespoon water or milk as needed until smooth. Pour over cooked blueberry loaf and cut into slices.

Options: Bread can be made ahead and stored wrapped in plastic wrap. Prepare glaze before serving.

Cucumber Limeade Spritzer

Ingredients

• 1 52-ounce bottle limeade or prepared limeade concentrate
• 1 cucumber, thinly sliced
• Basil or mint
• Sparkling water
• Lime wedges, optional

Method

1. In a large pitcher add limeade, half of the sliced cucumber and 4-5 basil or mint leaves. Stir well and refrigerate at least 30 minutes or until ready to drink.

2. To serve, remove basil leaves if wilted and add ice. Top with sparkling water and pour into ice-filled glasses. Add fresh herbs, more cucumbers and limes for garnish, if desired.

Options: For an alcoholic version, use sparkling wine in place of water.