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The Healthy Father’s Day Cookout Menu



There’s nothing like a Father’s Day spent with some quality time at home. Treat Dad and his guests to a tasty, home-cooked meal alfresco. We’ve compiled the menu for you — all you’ve got to do is shop, assemble, and enjoy.

Caramelized-Onion Dip

Instead of sour cream, this dip uses equal parts goat cheese and full-fat Greek yogurt.

Makes four servings
Prep time: 5 minutes
Cook time: 2 hours, 15 minutes


  • 2 tbs. extra-virgin olive oil or avocado oil
  • 3 cups chopped yellow onions
  • 4 oz. chèvre
  • 1/2 cup full-fat plain Greek yogurt, plus more to taste
  • 1 tsp. dried thyme
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. sea salt, plus more to taste

To serve: Sliced bell peppers, carrots, celery, radishes, broccoli, or other crunchy vegetables


  1. Place a large skillet over medium-high heat and add the oil. When the oil is shimmering, add the onions and stir. Once the onions start to sizzle, reduce the heat to medium-low and cook, stirring every 10 minutes, for one hour. Then reduce the heat to low and continue cooking, stirring every 10 minutes, for one more hour. If the onions begin to brown too quickly, reduce the heat or add a few drops of water to the pan. After two hours, they should be golden brown and reduced to about a 1/2 cup.
  2. Place the chèvre in a food processor and process to soften. Add the onions, yogurt, thyme, lemon juice, and salt, then process again, scraping down the sides of the bowl as needed, until ingredients are combined. If you like a thinner dip, add more yogurt, 1 tablespoon at a time, and process to mix. Scrape dip into a medium bowl and serve with veggies.

Source: “Caramelized-Onion Dip” (Experience Life, 2020)

The New Caprese Salad

Add sliced ripe peaches to your salad for a twist on the traditional caprese.

Makes two servings
Prep time: 10 minutes


For the Vinaigrette

  • 3 tbs. extra-virgin olive oil
  • 1 1/2 tbs. balsamic vinegar
  • 1/4 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper

For the Salad

  • 2 medium tomatoes, sliced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 medium peaches, sliced
  • 10–15 basil leaves
  • 6 oz. burrata cheese, cut into pieces


  1. In a small bowl, combine vinaigrette ingredients and whisk thoroughly until blended.
  2. Place sliced tomatoes on a large plate and sprinkle with sea salt and black pepper. Add peaches and basil leaves and gently toss to coat.
  3. Top with burrata.
  4. Drizzle vinaigrette over the salad and serve.

Source: “The New Caprese Salad” (Experience Life, 2019)

Steak Skewers With Harissa

Homemade harissa — a zesty North African chili paste — is the key to these ribeye-steak skewers.

Makes four skewers
Prep time: 35 minutes
Cook time: Eight to 10 minutes


For the Skewers

  • 1 lb. ribeye steak
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2 tbs. fresh Italian parsley, finely chopped
  • 2 tbs. lemon juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper

For the Harissa

  • 1 tsp. red-chili flakes
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. caraway seeds
  • 2 tbs. extra-virgin olive oil
  • 1 small red onion, chopped
  • 3 cloves garlic, chopped
  • 11/2 tsp. tomato paste
  • 1/2 cup jarred roasted red bell peppers, finely chopped
  • 2 tbs. lemon juice
  • 1/2 tsp. sea salt


  1. Trim any fat off the steak and cut meat into 1-inch cubes. Place into a 1-gallon food-storage bag.
  2. In a small bowl, whisk oil, garlic, parsley, lemon juice, salt, and pepper. Pour over the cubed steak and seal the bag. Massage contents so the steak is evenly coated. Keep chilled.
  3. For the harissa, combine the chili flakes, coriander, cumin, and caraway seeds. In a dry skillet over medium heat, toast the spice mixture until fragrant, about two minutes. Add the oil and onion and cook until caramelized, about 10 minutes. Add the garlic and tomato paste, and cook for another minute. Add the chopped roasted peppers and mash the mixture with a fork until smooth. Remove from heat and stir in lemon juice and salt. Spoon into an airtight container and keep chilled until ready to use.
  4. Oil the grill grate and adjust the fire so there are medium flames licking the underside of the grate.
  5. Thread steak onto skewers; leave a little space between the chunks so they cook completely.
  6. Place skewers directly on the grate. Cook for two to three minutes, then rotate a quarter turn. Cook for another two minutes, then rotate again; repeat twice more until fully cooked.
  7. Smother with harissa and serve.

Source: “Steak Skewers With Harissa” (Experience Life, 2019)

Sweet Potato Fries With Chimichurri

Coat the potatoes in cornstarch or arrowroot powder before baking for extra-crispy fries.

Makes four servings
Prep time: 15 minutes
Cook time: 30 minutes


For the Fries

  • 2 lb. sweet potatoes, scrubbed
  • 2 tsp. cornstarch or arrowroot powder
  • 3/4 tsp. sea salt
  • 2 tbs. avocado oil
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground cumin

For the Sauce

  • 1 cup packed parsley leaves
  • 3 cloves garlic, sliced
  • 1 tsp. dried oregano
  • 1/2 tsp. sea salt, plus more to taste
  • 1/4 cup red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Pinch of red-pepper flakes, plus more to taste


  1. Preheat the oven to 425 degrees F and line three sheet pans with parchment paper.
  2. Slice each sweet potato into fries approximately 1/4-inch wide and 1/4-inch thick. Place all the fries in a large bowl. Sprinkle with cornstarch or arrowroot powder and salt; stir until the fries are lightly coated.
  3. Spread the fries on the sheet pans and drizzle with avocado oil, then toss to coat evenly until no powdery spots remain. Rub visible powder into the fries as necessary. Spread out so the fries are in a single layer and not touching.
  4. Bake for 15 minutes, then use a metal spatula to flip the fries one section at a time. Return to the oven and bake for 13 to 15 minutes more, until browned and crisp.
  5. Sprinkle with paprika and cumin and transfer to a serving platter.
  6. To make the sauce, place the parsley and garlic in a food processor and process until finely minced. Add the oregano and salt and process again, then drizzle the vinegar in through the feed tube with the machine running. Do the same with the olive oil, pausing to scrape down the sides of the bowl as necessary. When the liquids are incorporated, scrape the purée into a small bowl and stir in the red-pepper flakes. Taste and add more red-pepper flakes or salt as needed. Serve alongside the fries.

Source: “Sweet Potato Fries With Chimichurri” (Experience Life, 2020)

Grilled Corn With Ancho-Lime Mayo and Cilantro

This take on Mexican street corn pairs a spicy mayo with grilled corn.

Makes six ears
Prep time: 10 minutes
Cook time: 15 to 20 minutes

Cherry Chocolate Chip Nice Cream

Made with peak-season cherries and decadent dark chocolate, this stunning nice cream is creamy, summery, and dairy-free.

Makes 1 serving
Prep time: 15 minutes


  • 1 ripe, frozen banana, cut into 1-inch quarters
  • Pinch sea salt
  • 1/2 cup frozen cherries
  • 1 tsp. almond extract
  • 2 squares chocolate with 85 percent or higher cocoa, chopped
  • 1/4 cup unsweetened nut milk, such as almond or coconut


  1. Make sure your banana is fully frozen, having been in the freezer for at least six hours. Add the banana, sea salt, cherries, almond extract, and chocolate to a blender or food processor. Blend on low, adding your choice of nut milk until the mixture reaches your desired consistency.
  2. Once the ingredients are fully incorporated and the mixture is smooth, you can either eat it immediately or scoop it into a container and freeze until ready to eat.

Source: “Cherry Chocolate Chip Nice Cream“

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