There are two words that I pretty much believe are inseparable: summer and grilling. The smell of anything grilled on a summer’s night, mixed with the smell of freshly cut grass and honeysuckle vines brings me a taste of nostalgia from summers past.  Summer memories provide hope during cold winter months when the scent of grilled burgers and corn are few and far between. 

Anyway, I personally love to grill because barbecuing is a quick cook method that provides an easy option for a weeknight meal.  Other than some chopping and marinating, the grill will do most of the work – and it gives you a good excuse to have a beer or sip on a mojito while you wait.   Here are a few simple grilling recipes and ideas for your next outdoor get-together. 

Kebabs

Chop up whatever protein you fancy (whether it be shrimp, chicken, beef, lamb or salmon), and let it marinate in a sauce of your choice.  You can whisk together some red wine vinegar, olive oil and pesto (which can be store-bought – I recommend Trader Joe’s brand), with some salt and pepper.  Jerk sauce, “House of Tsang’s General Tsao’s” sauce, or Teriyaki are also great marinades.  You can let your fish or meat marinate the night before, or let it sit in the marinade for at least a couple hours before you toss it on the grill.  Mix in some fresh rosemary or mint for extra flavor.  Get out your skewers and cut up your favorite veggies (I love onions, mushrooms, zucchini, squash, pineapple, and cherry tomatoes) and you can get creative with your combinations you use.  Grill on medium-high heat for about 15 minutes.

Grilled Corn on the Cob

There is nothing like grilled corn and it's incredibly flavorful during peak season. Let your ears of corn soak (un-shucked) in some water, for about 15 minutes.  Then throw them on the grill, right in their husks and grill for about 15 minutes.  After you peel back the husks, you can brush them with some melted butter and sprinkle with salt and pepper if you like, but mostly you’ll find the corn delicious enough on its own.  Corn also makes a great side for kebabs.  Grill on medium-high heat for about 15 minutes.

Grilled Peaches

Grilled fruit makes for one of the best and easiest summer desserts and a great crowd-pleaser.  Peaches are what I wait for and get excited about all winter long, and you can find them right now at local farmers markets, though you can grill fresh figs or strawberries as well.  Halve your peaches and let them soak face down in a shallow bowl with about 3 Tbsp of Bourbon or rum (this will be enough for 4 peaches).  Let them rest for 15 minutes up to a half an hour (you can do this while you eat dinner)!  Then, sprinkle both sides of the peaches with some brown sugar and some cinnamon and put them on a medium-heated grill turning about every five minutes for 20 minutes.  Serve with a scoop of vanilla ice cream!

As for some yummy side options to accompany your kebabs and corn, couscous, quinoa and orzo make for some delicious components to your meal.  Or, cube some grilled bread of your choice (I love garlic rosemary from my local bakery) and toss it in a bowl with some chopped tomatoes, shreds of fresh basil, cubed buffalo mozzarella, drizzled olive oil, balsamic vinegar and salt and pepper, and you have a quick summer panzanella!  Also, check out this list of 101 Fast Recipes for Grilling, from Mark Bittman in The New York Times.