In the midst of summer, you want to spend more time outside, more time with people you love, and more time with foods that are light and energizing. A recipe for your success: keep it simple, let the freshness of summer produce and the transformative powers of the smoky grill do most of the work – and you can spend more time with your friends, your drink, and your loaded up fork. Super easy, minutes-to-the-table panko crusted flounder with ripe tomatoes and herbs can easily be adapted to the grill in a foil packet.
Find your most appealing summer veggies and load ’em on skewers. Nothing more than some olive oil is needed.
Take this virtuous avocado and romaine salad and add a sprinkle of cotija, feta or goat cheese for a piquant punch.
Plump shrimp loves a bit of oregano and lemon to bring out its best and brightest flavors on the grill.
Load up your plates with grilled zucchini dressed with mint and chili, close the grill and open up the cooler – your night is just getting started.
Oh, summer bounty. Let’s make salsa and margaritas and heirloom tomato salads and citrus popsicles and, and, and…
Ooooh, heirlooms….I’m getting a bit giddy. Time to fortify with a good, nay – an excellent – breakfast that welcomes in the summer with open arms.
Throw into a dish: some fresh herbs, the ripest tomatoes, and any other quick-sauteed summer veg that your heart desires. Sprinkle with one, or two, or three kinds of cheeses that you adore. Beat some eggs with a pinch of flour and pour it on top. Bake it today or maybe just keep it in the fridge for tomorrow morning, when you are sure to be hungover or otherwise sluggish.
And voila! A hearty, yet elegant breakfast frittata with the best of summer therein.
Fruit salad with melons and *shudder* bananas is not for me; I’d rather stab my fork into my eye – or this minted collection of ruby red grapes, blackberries and plums. Cherries are welcome, as are other berries and stonefruit.
Or, save your stonefruit for the grill. Place your buttered-and-brown-sugared peach or nectarine halves on a medium-high heat grill that is generously oiled with high-heat cooking spray, and grill for 3-5 minutes on each side until you get nice grill marks but before the fruit is too mushy. Slice ’em up and pile a plate high with this summer gold.
Don’t turn off the grill just yet – did you know you can grill French toast? And did you know that it is awesome? The key is to makes sure those grill grates are oiled, oiled, oiled (I use high-heat non-stick cooking spray) so that the sticky bread doesn’t stick too much. The result is a beautiful smoky and caramelized crust with souffle-like custardy goodness inside. Serve them with grilled nectarines and a simple raspberry syrup to entice summer to take a seat, have a drink, and stay a while.