Savory Dinner Inspiration for Your Summer Cookout

Garnish with lemon wedges and serve ramekins of the Oregano and Lemon Pesto Butter along with for dipping. 1/4 cup pumpkin seeds2 small cloves garlicCoarse salt and split black pepper1/4 cup grated Parmesan cheese1/4 cup fresh oregano leaves, coarsely chopped1/2 cup packed fresh basil leaves2 teaspoons honeyZest and juice of 1 lemon1/2 cup olive oil1/2 cup unsalted butter, melted over low heat In a dry small frying pan, toast the pumpkin seeds over medium-low heat, tossing frequently, up until gently golden and really fragrant, about 5 minutes.

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In a food processor, pulse the pumpkin seeds, garlic, and a generous pinch each of salt and pepper till the seeds are broken down. Include the parmesan, oregano, basil, honey, and lemon enthusiasm and juice and pulse till completely integrated. With the motor running, stream in the olive oil a bit at a time till the pesto is creamy.

Season to taste with extra salt and pepper if needed. Makes about 2 cups. Meat and hearty veggies are typically the go-to when barbecuing comes to mind. Nevertheless here, Mandolin Chef Sean Fowler show us that greens take well to the grill to. This tangy salad would go fantastic along side a piece of grilled fish or eggplant.

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Fire up your grill and get the coals ripping hot with extremely little flame. Rub the teaspoon of olive oil on the halved heads of lettuce and season them freely with salt and black pepper. Grill for about 1 minute with the flat sides of the lettuce down and the grill discovered.