Summer BBQ Menu

There's something magical about gathering with friends outdoors, surrounded by the warmth of the sun and the gentle breeze of summer. As we welcome in grilling season, it's the perfect time to take our culinary adventures al fresco and indulge in the simple pleasure of cooking and dining under the open sky. Whether it's on a balcony, patio, beach, or shared front yard, there's no better way to savor the flavors of summer than with a BBQ feast enjoyed in good company.

Rosè & White Peach Sangria 🍑

Don’t judge a drink by its name. While most sangria is made with cheap red wine, a ton of sugar, and a somewhat bizarre mix of fruits, this one is’t like the rest. It’s a very clean refreshing combo os rosè, white peaches, nectarines, fresh basil, and sparkling water. I’ve been on this spritz type of drink all summer, less alcohol and very refreshing.

I love @dryfarmwines wine. Less sugar, less sulfites, less alcohol percentage.

1. Peel the peaches and nectarine and cut into roughly 1-inch pieces.
2. Throw them into a pitcher along with the basil leaves and use a wooden spoon to muddle everything.
3. Add the rosé, cover with plastic wrap, and let sit in the fridge for at least 1 hour.
4. Pour into ice-filled glasses and top with a splash of seltzer water.

Grilled Corn & Avocado Salad

Ingredients:
2 earns corn, shucked and grilled
1 bunch scallions, trimmed
1 jalapeño, stemmed and halved lengthwise
4 ounces feta cheese, crumbled
Romaine lettuce, torn into bite size pieces
1 avocado, sliced
Olive Oil
Salt
Pepper
Dressing: olive oil, apple cider vinegar, dijon mustard, lemon juice, salt, pepper, dill, chives, parsley (any herbs).
Olive Oil
Edible flowers (optional)

Directions:⁣
⁣Grill corn until lightly browned (you can also sauté kernels)⁣. Grill jalapeño & scallions. Brush with olive oil, salt and pepper.

Combine lettuce, corn, avocado, cheese⁣. Finely chop charred jalapeño, slice scallions into bite size pieces, and cut kernels off the cob. Add to salad bowl.

Add dressing and enjoy

Salmon Burgers

* 1.5 pounds of salmon, cut into 1/2 inch cubes (@primalmeatnfish has the best locally)
* 5 scallions, whites only, chopped.
* 1 red bell pepper, finely chopped
* 1 green bell pepper, finely chopped
* 1 tsp cumin
* 1 tsp coriander
* ½ cup homemade aioli or store-bought mayonnaise 
* Pinch of fine sea salt and freshly cracked pepper
* Butter lettuce, pickled cucumber, avocado and brioche buns to build the burgers

Using a food processor, take half the salmon meat and pulse it into a paste in the food processor, and place into a large mixing bowl. Add the remaining salmon, peppers and scallions. Season with cumin, coriander, salt and pepper to taste. 

Portion and press the salmon burger meat into patties. Allow the burgers to set in the fridge for at least 30 minutes prior to cooking (you can do this the night before). 

To cook, heat grill. Cook the burgers until golden brown on both sides. 

Serve the burgers on toasted brioche buns and layered with harissa spread, butter lettuce, pickled cucumbers. Serve immediately.

Grilled Peach Ice Cream

My favorite way to end a summer dinner party, bring a plate of grilled peach halves to the table with a pint of vanilla ice cream, and let everyone dig in. It’s messy, it’s delicious, it doesn’t get more summery than that. My kids went a little crazy with the herbs and edible flowers, but none the leas this dessert was tasty.

Ingredients
-4 large peaches
-Olive oil
-sea salt
-Honey
-Fresh mint or basil
-vanilla ice cream (we like @genuineicecream

Method:
1. Heat the grill to medium
2. With a paring knife, slice the peaces along their seams, all the way around. Then twist their halves off their pits. Remove the pit.
3. Brush the cut sides with olive oil, the sprinkle a bit of salt. Use tongs to lay on the grill, cut side down.
4. When the cut side has developed 4. grill marks, use your tongs to flip them over.
5. Remove to a platter, and add honey and herbs. Eat with ice cream!