Easy Father's Day cookout
My dad already has everything he needs, so when it comes to finding something for him for Father’s Day, I’m usually at a loss. This year instead of getting him yet another button-down shirt, I’m going to cook him dinner on the grill. I’ve got a ton of Father's Day recipes that fathers everywhere would drool over. The beauty of the menu I’ve pulled together is that most of the recipes are quick (under 30 minutes) and those that aren’t can be started the day before.
Here’s the cookout menu I’m going to make for my dad on Father’s Day:
Grilled Filet Mignon with Herb Butter & Texas Toasts : This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant herb butter served on top of a garlicky slab of whole-grain toast. And yes, with only about 303 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop.
Tomato-Basil Skewers : Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party.
Lebanese Potato Salad : Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.
Warm Green Bean Salad with Toasted Walnuts : This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit to the dressing.
Sour Cherry-Fruit Slump : Award winning Cookbook author and baking expert Nancy Baggett delivered a winner with this easy dessert. A slump (sometimes called a grunt) is a cobbler with light, puffy steamed dumplings, rather than browned biscuit dough, on the top. This variation calls for tart “pie” cherries as well as an assortment of sweeter summer fruit (berries and plums) to round out the flavor and brighten the sour-cherry color.
Hilary Meyer , Food Blog , Dinner , Family meals , Holidays
EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.
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