I love the simplicity of a summer BBQs – good friends, family, and lots of good food. More time out back by the pool than in the kitchen prepping. No exact measurements – just whatever looks best from the farmer’s market and fish store and lighting up the grill.

These have become some of our go to recipes for our 4th of July BBQ out on the North Fork in Long Island. They change with whatever herbs are growing out back (or farmer’s market when I’m in the city) and are seasoned with salt and pepper – that’s really all you need. They are just as easy to make at home in the city (you can use a grill pan for the shrimp). Make one or all of them and get into the casual summer spirit.



Easy Summer BBQ Spread
Easy Summer BBQ Spread
Easy Summer BBQ Spread
Serves 4 - 6

Grilled shrimp

  • 2 pounds wild shrimp, peeled
  • 1 crushed garlic clove
  • Juice ½ lemon (about 1 tablespoon)
  • 2 tablespoons oil
  • Pink salt + freshly ground pepper

Purple Potato Salad

  • 1.5 pounds small purple potatoes
  • ¼ cup olive oil
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 teaspoons dijon mustard
  • Pink salt + freshly ground pepper to taste
  • Handful of chopped chives and parsley

Corn Tomato Salad

  • 3 – 4 ears of corn
  • Pint of cherry tomatoes
  • ¼ cup chopped red onion
  • Juice of 1 lime
  • Olive oil
  • Pink salt + freshly ground pepper to taste

Cucumber Salad

  • 1 English cucumber, cut into thin rounds
  • ½ small shallot, thinly sliced
  • 1 – 2 tablespoons rice vinegar
  • Dash of olive oil or sesame oil
  • Handful of torn mint and chopped parsley
  • Pink salt + freshly ground pepper

Summer Squash

  • 1 zucchini, cut into half moons
  • 1 squash, cut into half moons
  • Few sprigs of time
  • Ghee
  • Pink salt + freshly ground pepper



For the grilled shrimp: Soak wooden skewers in water for an hour before using them on the grill. Mix the shrimp, garlic, lemon, and oil in a bowl, cover and let marinate for 20 minutes in the refrigerator. Set on skewers and season with salt and pepper. Prepare grill to medium high heat and grill for 5-6 minutes or until cooked through, turning to grill both sides.

For the potato salad: Place the potatoes and a tablespoon of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain and let cool slightly.

Whisk together the olive oil, lemon, dijon, salt and pepper. Set aside. When the potatoes are slightly cooled, cut them into quarters or half, depending on their size. In a large bowl, toss with dressing and lots of fresh herbs. Season with additional salt and pepper to taste as needed.

Corn tomato salad: Bring a large pot of water to a boil, add a few generous pinches of salt and cook the corn for 3 minutes. Drain and let cool slightly. Cut the kernels off the cob and toss in a large bowl with the remaining ingredients. Season with salt and pepper to taste. Toss in torn basil just before serving. This salad is also great with spiralized zucchini noodles mixed in.

Cucumber salad: Combine all ingredients in a medium bowl and season to taste.

Summer squash: Melt ghee in a medium pan over medium-high heat. Toss in the zucchini, squash and thyme. Stir-fry for several minutes until squash starts to brown. Season with salt and pepper and continue to cook until just barely cooked through.