Unique Meals for Hosting a Summer BBQ
How many times have you been to a summer BBQ and been served the same meal? Are you looking for some ideas beyond the typical burgers, dogs, sausages and side salads? As good as those meals are, sometimes you get tired of serving or eating the same old thing…
I’m always looking for something new to cook, whether it’s for a summer BBQ or a winter dinner party or even just for my family on a Tuesday night. Here are some of my favourites for a summer evening:
Peach Halloumi Skewers
What I love about this recipe is, not only the combination of flavours, but the versatility of how you can serve it. It can be a delicious appetizer, served over arugula as a summer salad or even a desssert!
Ingredients:
3-4 peaches, washed and cut into bite size wedges
1 piece of halloumi cheese, cut into bite size pieces
1 small loaf of sour dough bread, cut into bite size pieces
1 lemon - zested and juiced
1 clove of garlic
1 tsp oregano
1/2 tsp salt and pepper
2 tbsp olive oil
1/4 cup crushed pistachios
2 tbsp parsley, chopped finely
Directions:
1. Put peaches, cheese and bread into a large bowl. Grate the garlic over top and then sprinkle lemon zest, oregano, salt and pepper. Dress with lemon juice and oil and toss well.
2. Heat BBQ to medium-high
3. Skew bread, cheese and peaches and grill for 3-4 mins on each side or until everything looks toasty.
4. Top skewers with pistachios and parsley. Serve this at a party and watch as your crowd’s taste buds have their own little party
2. Lobster Rolls
The quintessential east coast sandwich. Paired with some potato chips and a salad, it gives summer vibes!
Ingredients:
1 lb of cooked lobster meat, cut into chunks (fresh is best, but canned or frozen can also be used)
1/2 cup celery, finely diced
2 tbsp mayonnaise
1 lemon, zested and juiced
Dash of hot sauce (optional)
Salt and pepper to taste
Sprinkle of paprika
Lettuce leaves
4 buns of choice
Potato chips
Salad ingredients
Directions:
Put lobster meat, celery, mayo, lemon juice and zest, hot sauce, salt and pepper into bowl and mix.
Cut buns and place lettuce on one side and top with a 1/4 of lobster mixture and sprinkle with paprika.
Serve with salad and potato chips
3. Southern Inspired Ribs with Sweet Potato Mash, Refried Beans and Corn on the Cob
I’ve never been to the southern States, but this meal makes me feel as if I have. I always like to have a few options as side dishes when I’m serving a crowd. Ribs can take a lot of time and work to prep, but we have found prepared ribs that are a winner!
Ingredients:
2 boxes of _____ ribs
2 sweet potatoes, roasted
2 cloves garlic, finely grated
1tsp thyme, finely chopped
1/3 cup butter (plus more for serving with corn)
4 corn on the cob
2 cups of black beans, soaked and boiled
1 tbsp avocado oil
1/2 onion, finely chopped
1 tsp each of chilli powder and cumin
1/2 cup cilantro, chopped
4 cups arugula
2 tbsp each EVOO & red wine vinegar
Salt and pepper
Directions:
Start by roasting the sweet potatoes, whole with skin on. This can take 45-60 mins.
Preheat the BBQ according to the ribs directions
In a large pan, sauté onion in avocado oil for 3-5 mins until soft. Add in chilli powder and cumin and mix. Add in black beans and 1 cup of water and bring to a simmer.
Bring a large pot with water and corn on the cob to a boil. (This will take 10 minutes after water comes to a boil.)
Put ribs on BBQ according to package directions
Scoop out the flesh of the sweet potato and add 1/3 cup of butter, garlic and thyme. Mash by hand while potato is still warm.
Add cilantro to black beans and mash by hand.
Season arugula with oil, vinegar, salt and pepper and serve ribs over the salad with all the accompanying sides.
4. Flank Steak with Stone Fruit Salad
What is easier than cooking one big piece of meat on the BBQ that is a crowd pleaser? And the stone fruit salad is a perfect summer side. Add garlic bread to cover all of the food groups.
Ingredients:
1 flank steak for four people
2 tsp of your favourite steak seasoning (Montreal steak seasoning is a favourite in my house)
4 cups of mixed salad greens (add purslane if you have some growing in your garden)
1 cucumber, chopped
2 firm-ripe peaches, cut into wedges
2 firm-ripe plums, cut into wedges
1/2 cup firm cheese, thinly sliced (ex: Parmesan, Monterey Jack, feta…)
3 tbsp EVOO
2 tbsp balsamic vinegar
1/2 tsp mustard
Coarse sea salt and black pepper to taste
Garlic Bread
Chimmichurri (to serve with steak)
Directions:
Preheat BBQ to high heat
Rub your steak seasoning on to both sides of the flank
Prepare salad dressing by whisking oil, vinegar, mustard, salt and pepper.
Put the flank on the bbq, reducing the heat to low and turn over after 4-8 minutes depending how you like your meat cooked
In a large platter combine the lettuce, cucumber and fruit. Drizzle the dressing and gently combine and tops with cheese slivers.
Heat your garlic bread
I like to serve steak with chimmichurri on the side
5. Lemon Chicken Cucumber Orzo Salad
This orzo salad is a complete meal! It includes protein, carbs and plenty of vegetables. I love it because it has an abundance of flavours from lemon, sun dried tomatoes, garlic and the crunchiness of cucumbers adds some texture!
Ingredients:
3 cups boiled orzo (or any small pasta)
2 large chicken breasts - grilled and cut into bite size pieces
1 cucumber - chopped
3/4 cup sundried tomatoes
3/4 cups of olives - smashed
1/4 cup EVOO
1 lemon - zested and juiced
1 clove garlic - minced
Salt and pepper to taste
Directions:
I usually serve my kids what they’ll eat separately and then I mix everything together for the rest of us to enjoy. So it’s an easy meal if you have some particular eaters…