Be the Star of Your Barbecue!
It’s July! One of my favorite months for so many reasons. I love it for the Fourth—a holiday I have such fond memories of. I love it because it’s typically when I go on vacation. I love the hot, humid weather it brings here in St. Louis (some may call me crazy for that). And I love it because July seems to encapsulate the wonders of summer: warm nights, lightning bugs flickering after dark, the smell of sunscreen and citronella candles, the sound of crickets in the trees, and so many opportunities to get together with friends and family outside on a patio, in a park or around the pool, with the grill fired up, beverages getting frosty in a cooler and bowls and platters bursting with summer’s produce.
If you’re vaccinated, no doubt you’ll be so eager to get out to a barbecue or two this summer, and maybe even host one yourself. What I love about barbecues is that everyone brings a little something to share. And this year it’s just that much more special. I mean, wow. Let’s just pause and think about that concept: sharing food. What a beautiful gift! What was forbidden last year can now be even more jubilantly embraced this year. So let’s do just that! Don’t just stop at the store for some deli potato salad on your way to the barbecue. This is the year to plan ahead, be creative and cook for your people. But hold up—this is nothing to be anxious about! You don’t need to create the BEST potato salad or berry cobbler. This ain’t a contest. The love you put into your dish just by making it yourself while keeping in mind those you’re making it for is what will make you the star of any barbecue.
Now, let me make a quick point: the meat often takes center stage at these summer outdoor eating events. (I mean, we don’t call them barbecues for nothing.) Don’t get me wrong, I love a juicy burger off the grill. And I’m grateful to my favorite pitmasters—their job is all about love too. But I feel that a strong supporting cast is absolutely necessary for a healthy and mouthwatering summer feast and that’s what I want to focus on here.
So, first: let go of any stress: most of the recommendations I’ll make below aren’t “cooking” as much as they are slicing, assembling and chilling…to delicious results. Make something you’d enjoy eating yourself. And don’t be afraid of offering the group something a little different than they’re used to—a little more healthy-curious, if you will, and something that may appeal to a few different dietary preferences. It’s easier than you think! Here are just a few ideas for inspiration…
We’re all used to the old carrots, celery, broccoli and ranch dip platter, but a colorful plate of red and yellow bell pepper strips, jicama sticks, cucumber slices and snap peas served with this amazing tahini sauce will get you a “wow!” “what is that?” and “delicious!” I guarantee. This sauce (so hearty it’s a dip, if you ask me) is not only yummy, it’s also vegetarian, vegan, grain- and dairy-free, Paleo and Whole30!
Like the tahini sauce above, the best food at a barbecue is usually something best made in advance and left in the fridge for a few hours or overnight to allow the flavors to marry. Take advantage of that freedom! (Especially on the 4th of July—haha!) I’ve been making this vegetarian Mediterranean Orzo Salad with Feta Vinaigrette ever since it appeared in Cooking Light more than 10 years ago and it’s been a hit at gatherings ever since. Just make sure you double it; trust me. For a vegan turn, omit the feta (even though it’s in the name). And for my Paleo friends, take the vegan version and use a grain-free, cassava orzo, like this one from Jovial Foods. (You won’t believe it’s not “real” pasta!)
Or how about surprising folks with these slightly different but just as scrumptious takes on the classics, like this Herbed Potato Salad, and this zesty Purple Cabbage Slaw; both are mayo-free, grain-free and dairy-free.
Think beyond the traditional desserts too. Summer’s fruit has a luxurious sweetness all its own, so let it shine in a veritable superfood explosion like this berry salad. (My mouth watered just looking at that recipe!)
More good news is that if you’re truly in a time crunch, summer’s bounty already has so much flavor, all you have to do is slice something (think ripe beefsteak tomatoes, juicy watermelon or tangy pineapple), plate it up, maybe throw a fancy sprig or two of basil or mint on top and voila!
And though your frosty beverage of choice is the one thing you typically do pick up from the store, consider sharing a double batch of this thirst-quenching, bright and sunshiny iced tea with ginger and mint, which has become one of my favorite sips of summertime.
There’s nothing like enduring last year’s summer of social distancing to make us yearn to gather together with our favorite people this year. So let’s celebrate, o vaccinated ones! Slather on the sunscreen and let’s share food with each other.
xoxo Julie