As summer winds down, cookouts are also a perfect excuse to take advantage of the season’s abundance. Local farm markets are overflowing with tomatoes, watermelon, herbs and other produce that require very little work to turn into something special.
Whether you are hosting a backyard gathering, heading to a family barbecue or simply looking for an excuse to eat dinner outside, these recipes offer a fresh take on classic summer cooking.
Grilled Lemon Salmon
Burgers and hot dogs may get most of the attention at a cookout, but salmon is surprisingly easy to prepare on the grill. Lemon, garlic and fresh herbs keep this version light and summery.
Ingredients:
- 4 salmon fillets, about 6 ounces each
- 2 tablespoons olive oil
- 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley or dill
- Lemon wedges, for serving
Directions:
- Preheat the grill to medium-high heat and lightly oil the grates.
- Pat the salmon dry and brush each fillet with olive oil. Zest half of the lemon over the salmon, then squeeze its juice on top. Rub with garlic and season with salt and pepper.
- Place the salmon skin-side down on the grill. Cook for about 4 to 6 minutes, then carefully flip and grill for another 2 to 4 minutes, depending on thickness and desired doneness.
- Sprinkle with fresh parsley or dill and serve with lemon wedges. Pair it with grilled vegetables, corn on the cob or a simple summer salad.
Farm Market Bruschetta
When tomatoes are at their peak, there is little reason to complicate them. This easy bruschetta puts juicy farm market tomatoes front and center and makes an ideal appetizer while everyone waits for the grill.
Ingredients:
- 4 large ripe tomatoes, diced
- ¼ cup fresh basil, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and black pepper, to taste
- 1 baguette
- Olive oil for brushing
- Optional: balsamic glaze, fresh mozzarella or crumbled goat cheese
Directions:
- Combine the tomatoes, basil, garlic, olive oil and balsamic vinegar in a bowl. Season with salt and pepper and allow the mixture to sit for about 15 minutes so the flavors can mingle.
- Slice the baguette into ½-inch pieces and lightly brush both sides with olive oil. Grill for about one minute per side until lightly toasted.
- Spoon the tomato mixture onto the warm bread just before serving. For a richer version, add fresh mozzarella or goat cheese, or finish each piece with a drizzle of balsamic glaze.
Lavender Lemonade
A pitcher of homemade lemonade already feels like summer. Adding lavender gives the classic drink a subtle floral flavor and turns it into something worthy of a garden party — without requiring much extra effort.
Ingredients:
- 1 cup freshly squeezed lemon juice, about 5 to 6 lemons
- ¾ cup sugar
- 1 cup water, for the syrup
- 1 tablespoon culinary-grade dried lavender
- 4 cups cold water
- Ice
- Lemon slices for garnish
- Fresh lavender sprigs or mint, optional
Directions:
- Combine 1 cup of water and the sugar in a small saucepan over medium heat. Stir until the sugar dissolves.
- Remove from heat, add the dried lavender and allow it to steep for about 10 minutes. Strain out the lavender and let the syrup cool.
- In a large pitcher, combine the lemon juice, lavender syrup and 4 cups of cold water. Taste and add additional water if you prefer a less tart drink.
- Serve over plenty of ice with lemon slices.
Make sure to use culinary-grade lavender, rather than flowers intended for decoration or crafting, which may have been treated with chemicals. For a fizzy variation, replace some of the water with sparkling water immediately before serving.
Campfire-Style S’mores Skillet
No cookout is complete without dessert, and this skillet delivers everything people love about s’mores without requiring everyone to balance a marshmallow over a flame.
Ingredients:
- 2 cups semi-sweet chocolate chips or chopped chocolate
- 3 cups mini marshmallows
- Graham crackers, for dipping
Optional: peanut butter cups, sliced strawberries or caramel sauce
Directions:
- Preheat the grill to about 350 to 400 degrees.
- Spread the chocolate evenly across the bottom of a cast-iron skillet. Cover with marshmallows.
- Place the skillet on the grill and close the lid. Heat for about 5 to 8 minutes, watching closely, until the chocolate has melted and the marshmallows are soft and beginning to brown.
- Carefully remove the skillet from the grill — the handle will be extremely hot — and place it on a heat-safe surface.
Hand everyone a stack of graham crackers and dig in! For an extra-indulgent version, tuck peanut butter cups among the chocolate before adding the marshmallows.
A Taste of August
A summer cookout does not have to mean spending hours in the kitchen. In fact, some of the best warm-weather meals begin with ingredients that are already doing most of the work.
Pick up tomatoes and watermelon from a South Jersey farm market, grab a few lemons and fresh herbs, fire up the grill and invite a few people over. Serve lemonade in a glass pitcher, put the bruschetta in the middle of the table and finish the night passing graham crackers around a bubbling skillet of chocolate and marshmallows.
Summer may be fleeting, but there is still plenty of time for one more cookout.
Sarah Fertsch of Egg Harbor Township holds a Bachelors of Arts in Public Relations. She is a locally renowned poet, storyteller, and dog lover.
