Like many of you, I am preparing for a summer barbecue tonight at a friend's house. It's a potluck-style get-together and it seems as though most summer favorites are already on the menu (corn on the cob, burgers, hot dogs). I thought it would be good to add a vegetarian dish to the mix to appeal to everyone.

I altered this recipe for a summer squash couscous from Food 52 slightly with the addition of dried cranberries (instead of sultanas—a personal taste thing) and doubled it to feed eight people as a side dish.

Yum! You get a toasted flavor from the sauteed pistachios, a sweet and tart chew from the dried cranberries, an al dente bite from the golden and green zucchini, a zap of green color and freshness from the mint, and a comforting grain flavor and texture that ties everything together. I think it's winning side that can be served slightly warm, at room temperature or slightly chilled.




[1-2. c. lynn]

This summer we found a delicious marinade for skirt steak at our neighborhood market. D.L. Jardine's fajita-style marinade lends a garlicky savoriness and a vinegar/lime tang that's so delicious for carne asada. We love it so much that we often make extra for next day steak sandwiches or steak and egg breakfasts. It's really a fantastic find amidst a sea of marinades that never quite live up to expectations. If your market doesn't carry it, you can also pick it up online.

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I'm looking forward to a friend's July 4th barbecue and thinking about what I should bring, perhaps a dessert?

Summer cook-outs and lazy picnics make me think of oilcloth tables filled with a bounty of dishes. Love some of the oil cloth options from this Etsy shop ($8 per yard) as well as Plastica in L.A. ($30 for a 2' by 7' tablecloth).

[1. Oilcloth Addict]

And so it begins, the first barbecue of the season.

For my own part, I brought some Food 52-inspired watermelonade and a simple orzo pasta salad with crumbled feta, heirloom cherry tomatoes, and a marjoram lemon dressing. I must say that the drink was a hit with grownups and kids alike. Do try and make it for your next summer party; it's really simple—make lemonade to taste filling about 3/4s of a pitcher, and then add the liquid of one half of a 5 lb. watermelon. The liquid is easily extracted; just slice the melon into cubes, throw it in a food processor or blender, and then strain it through a sieve.

For the orzo salad recipe, click here.

[1. A]