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summer cookout menu

Harvesting Your Summer Cookout Menu

The fireworks have all burned out and stores are already starting to advertise back-to-school sales. But if you’re anything like us, you’re not ready to let go of summer just yet. Thankfully, the outdoor cookouts are far from over. And we’ve got a menu to give your summer the refreshing reboot it needs.

This spring, we posted a guide to going local—really local—and planting your own summer veggies with the promise we’d follow up with the mouthwatering recipes. If you’ve been tending to your garden, it’s time to harvest your ingredients and enjoy the fruits of your labor. If not, don’t worry. These recipes are delicious no matter what and can be made with fresh ingredients from your local grocery store or farmers market. Multiply as needed and enjoy!

See related article: Your Summer Cookout Menu: Plant Accordingly

chicken kabobs
Cilantro Lime Chicken Kabobs
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Cilantro Lime Chicken Kabobs
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Ingredients
  • 1/2 cup Coarsely Chopped Cilantro
  • 6 Juiced Limes
  • 1/2 cup Extra-Virgin Olive Oil
  • 4 cloves Peeled Garlic
  • 1 tbsp Dark Brown Sugar
  • 2 tsp Kosher Salt
  • 1 1/2 tsp Ground Cumin
  • 3/4 tsp Crushed Red Pepper Flakes
  • 2 lbs Boneless Chicken Thighs cut into cubes
  • 1 large Red Bell Pepper stemmed, seeded, and cut into 1 1/2 inch thick
  • 1 large Green Bell Pepper stemmed, seeded, and cut into 1 1/2 inch thick
  • 1 large White Onion cut into 1 1/2 inch cubes and separated into 3-layer segments
  • 1 pck Wooden Skewers soaked in water for 30 minutes
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Ingredients
  • 1/2 cup Coarsely Chopped Cilantro
  • 6 Juiced Limes
  • 1/2 cup Extra-Virgin Olive Oil
  • 4 cloves Peeled Garlic
  • 1 tbsp Dark Brown Sugar
  • 2 tsp Kosher Salt
  • 1 1/2 tsp Ground Cumin
  • 3/4 tsp Crushed Red Pepper Flakes
  • 2 lbs Boneless Chicken Thighs cut into cubes
  • 1 large Red Bell Pepper stemmed, seeded, and cut into 1 1/2 inch thick
  • 1 large Green Bell Pepper stemmed, seeded, and cut into 1 1/2 inch thick
  • 1 large White Onion cut into 1 1/2 inch cubes and separated into 3-layer segments
  • 1 pck Wooden Skewers soaked in water for 30 minutes
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Instructions
  1. Mix cilantro, lime juice, olive oil, garlic, brown sugar, salt, cumin, and crushed red pepper in the jar of a blender. Pureé until smooth.
  2. Place chicken cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Marinate in the refrigerator for 1-5 hours.
  3. Thread chicken onto skewers, alternating with peppers and onions.
  4. Light the grill and set cooking grate in place, cover grill and allow to preheat for 5 minutes.
  5. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F, about 3-4 minutes per side.
  6. Transfer skewers to platter and let cool for 5 minutes before serving.
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stuffed tomatoes
Stuffed Tomatoes
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Stuffed Tomatoes
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Ingredients
  • 4 big boy Ripe Tomatoes
  • 4 tbsp olive oil
  • 3 cups Shredded Mozzarella
  • 1 pck Wild Rice
  • 1 cup Zucchini chopped
  • 1 cup Roasted Sweet Carnival Bell Peppers chopped
  • 2 tbsp Grated Romano Cheese
  • 1 pinch Garlic Salt to taste
  • 1 pinch Salt & Pepper to taste
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Ingredients
  • 4 big boy Ripe Tomatoes
  • 4 tbsp olive oil
  • 3 cups Shredded Mozzarella
  • 1 pck Wild Rice
  • 1 cup Zucchini chopped
  • 1 cup Roasted Sweet Carnival Bell Peppers chopped
  • 2 tbsp Grated Romano Cheese
  • 1 pinch Garlic Salt to taste
  • 1 pinch Salt & Pepper to taste
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Instructions
  1. For the stuffing, cook wild rice to directions on the package, substituting water for chicken stock.
  2. Slice, steam and chop 1 zucchini.
  3. Roast and chop 1 bell pepper. Once the rice is done, fold veggies into rice mixture.
  4. Hollow out 4 tomatoes. Oil and season the outside and inside of each tomato.
  5. Fill with rice and veggie mixture.
  6. Top with shredded mozzarella and bake on 350 degrees for 15-20 minutes, or until cheese is melted and tomato is soft.
  7. **To roast tomatoes, heat your oven broiler on high and place peppers directly on the upper rack. Roast, turning occasionally, until they blacken and blister on all sides, about 20 minutes.
  8. Remove peppers from the oven, cover tightly with plastic wrap in a heatproof bowl and let sit for about 30 minutes.
  9. When peppers are cool enough to handle, remove their skins and slice them open.
  10. Remove and discard the seeds and membranes.
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cucumber salsa
Cucumber Mint Salsa
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Cucumber Mint Salsa
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Ingredients
  • 2 whole Cucumbers seedless
  • 2 medium Red Onions
  • 1 1/2 tbsp Minced Jalapeno Pepper
  • 1 1/2 cups Fresh Mint loosely packed and chopped
  • 2 tbsp Champagne Vinegar
  • 1 tsp Salt
  • 1/4 tsp Fresh Ground Black Pepper
  • 3 tsp olive oil
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Ingredients
  • 2 whole Cucumbers seedless
  • 2 medium Red Onions
  • 1 1/2 tbsp Minced Jalapeno Pepper
  • 1 1/2 cups Fresh Mint loosely packed and chopped
  • 2 tbsp Champagne Vinegar
  • 1 tsp Salt
  • 1/4 tsp Fresh Ground Black Pepper
  • 3 tsp olive oil
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Instructions
  1. Peel cucumbers in strips for a striped effect.
  2. Cut in half lengthwise, removing seeds. Unless you bought the seedless cucumbers.
  3. Cut crosswise into 1/8-inch slices.
  4. Combine cucumbers, red onion, jalapeno, and mint. In a small bowl, combine vinegar, salt, and pepper.
  5. Gradually whisk in olive oil until combined.
  6. Pour over cucumbers, and toss gently.
  7. Chill for about 10 minutes and serve cold.
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Tomato, Mozzarella, Pesto Paninis
Stuffed Tomatoes
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Stuffed Tomatoes
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Ingredients
  • 1 loaf Focaccia Bread
  • 4 big boy Tomatoes
  • 10 slices Fresh Mozzarella Cheese
  • Pesto
  • 1 1/2 cups Fresh Basil Leaves
  • 1/2 cup Toasted Pine Nuts
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/4 cup Italian Parsley Leaves
  • 2 cloves Peeled Garlic
  • 1/3 cup Extra-Virgin Olive Oil
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Ingredients
  • 1 loaf Focaccia Bread
  • 4 big boy Tomatoes
  • 10 slices Fresh Mozzarella Cheese
  • Pesto
  • 1 1/2 cups Fresh Basil Leaves
  • 1/2 cup Toasted Pine Nuts
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/4 cup Italian Parsley Leaves
  • 2 cloves Peeled Garlic
  • 1/3 cup Extra-Virgin Olive Oil
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Instructions
  1. First, the pesto. Combine first 6 ingredients in processor. Blend until herbs are finely chopped.
  2. Add oil and blend to coarse puree.
  3. Season pesto to taste with salt and pepper. Transfer to small bowl.
  4. This can be made a day ahead, just tightly wrap the bowl in plastic chill.
  5. Slice focaccia in half through the middle.
  6. Spread pesto on both sides, then layer mozzarella and tomato slices, respectively, on one half of the loaf.
  7. Top off with your second half of focaccia and cut into rectangles.
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proscuttio pears
Prosciutto & Arugula Wrapped Pears
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Prosciutto & Arugula Wrapped Pears
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Ingredients
  • 3 giant Pears
  • 2 cups Fresh Arugula
  • 6 slices Prosciutto
  • 2 tbsp olive oil
  • 2 giant Lemons Juiced
  • 1 pinch Salt & Pepper and more if needed
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Ingredients
  • 3 giant Pears
  • 2 cups Fresh Arugula
  • 6 slices Prosciutto
  • 2 tbsp olive oil
  • 2 giant Lemons Juiced
  • 1 pinch Salt & Pepper and more if needed
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Instructions
  1. Slice each pear into 8 slices.
  2. Cut prosciutto slices in half lengthwise.
  3. Mix olive oil, lemon juice, salt and pepper in a bowl and coat pears in the mixture.
  4. Lay prosciutto slices flat, top with arugula and wrap around pears.
  5. Drizzle lightly with leftover lemon and oil mixture and serve.
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white sangria
White Sangria
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White Sangria
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Ingredients
  • 1 bottle Crisp White Wine such as Sauvignon Blanc or Pinot Grigio
  • 1/2 bottle Sparkling White Grape Juice
  • 1/2 cup Orange Liqueur i.e. Cointreau
  • 6 cups Cucumber & Nectarine cut into chunks
  • 1 cup Fresh Basil
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Ingredients
  • 1 bottle Crisp White Wine such as Sauvignon Blanc or Pinot Grigio
  • 1/2 bottle Sparkling White Grape Juice
  • 1/2 cup Orange Liqueur i.e. Cointreau
  • 6 cups Cucumber & Nectarine cut into chunks
  • 1 cup Fresh Basil
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Instructions
  1. In a large bowl or pitcher, combine fruit, ginger, basil or mint, and orange liqueur. basil or mint, and orange liqueur.
  2. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices
  3. Add wine and grape juice and stir to combine. Refrigerate 1 hour (or up to 1 day).
  4. To serve, fill eight glasses with ice and top with sangria.
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lime basil pops
Lime, Basil, Gin Ice Pops
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Lime, Basil, Gin Ice Pops
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Ingredients
  • 3 cups Water Divided
  • 1/2 cup Sugar
  • 1/4 cup Fresh Basil Leaves loosely packed
  • 1/2 cup Fresh Squeezed Lime Juice
  • 1 pinch Salt
  • 1/3 cup Gin
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Ingredients
  • 3 cups Water Divided
  • 1/2 cup Sugar
  • 1/4 cup Fresh Basil Leaves loosely packed
  • 1/2 cup Fresh Squeezed Lime Juice
  • 1 pinch Salt
  • 1/3 cup Gin
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Instructions
  1. In a small saucepan, heat 1/2 cup water with 1/2 cup sugar, heat to dissolve sugar and bring to a boil.
  2. Stir in torn basil leaves and remove from heat. Let steep 10-15 minutes, strain out basil leaves and set syrup aside to cool.
  3. Stir in remaining water, syrup, lime juice, salt, and gin until well combined.
  4. Divide between ice pop molds, freeze for 45 minutes
  5. Insert sticks, continue to freeze until solid—at least 12 hours (due to the alcohol).
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