Gourmet Evening Ideas for the Summer Grill

Garnish with lemon wedges and serve ramekins of the Oregano and Lemon Pesto Butter along with for dipping. 1/4 cup pumpkin seeds2 small cloves garlicCoarse salt and split black pepper1/4 cup grated Parmesan cheese1/4 cup fresh oregano leaves, coarsely chopped1/2 cup loaded fresh basil leaves2 teaspoons honeyZest and juice of 1 lemon1/2 cup olive oil1/2 cup saltless butter, melted over low heat In a dry small skillet, toast the pumpkin seeds over medium-low heat, tossing often, until lightly golden and extremely aromatic, about 5 minutes.

Freddy's Frozen Custard & Steakburgers

In a food processor, pulse the pumpkin seeds, garlic, and a generous pinch each of salt and pepper up until the seeds are broken down. Add the parmesan, oregano, basil, honey, and lemon enthusiasm and juice and pulse until thoroughly integrated. With the motor running, stream in the olive oil a little bit at a time up until the pesto is creamy.

Season to taste with extra salt and pepper if essential. Makes about 2 cups. Meat and hearty veggies are frequently the go-to when grilling enters your mind. Nevertheless here, Mandolin Chef Sean Fowler show us that greens take well to the grill to. This appetizing salad would go terrific along side a piece of grilled fish or eggplant.

Ultimate 2026 Patty Recipes for Summer Dining

Fire up your grill and get the coals ripping hot with very little flame. Rub the teaspoon of olive oil on the halved heads of lettuce and season them freely with salt and black pepper. Grill for about 1 minute with the flat sides of the lettuce down and the grill revealed.