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Summer Grilling & Barbecue Recipes

With July 4th celebrations around the corner in the States and summer alive and well, we’re breaking out the barbecue and serving up some of the best grilling recipes and sides to pair. If you need even more ideas for how to grill your proteins, want some vegan or allergy friendly recipes, check out our board on Pinterest.

All-Purpose Grilling Marinade


  1. Mix the all-purpose grill marinade: Add the olive oil, brown sugar, soy sauce, Worcestershire sauce, apple cider vinegar, chili powder, paprika, Kosher salt, ground black pepper, & a pinch of cayenne pepper, if using, to a bowl or jar. Whisk or shake to combine.

  2. Marinate: Pour the all-purpose marinade over your meat or veggies of choice. Marinate for at least 6 hours or up to overnight.

  3. Grill as desired. Enjoy!


  • 2 pounds meat or veggies of choice

  • ¼ cup olive oil

  • ¼ cup brown sugar, loosely packed

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)

  • 2 tablespoons Worcestershire sauce (see Recipe Notes, below)

  • 3 cloves garlic, smashed

  • 2 teaspoons chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon smoked paprika

  • 2 teaspoons Kosher salt

  • 1 teaspoon ground black pepper

  • optional: pinch cayenne pepper

Summer Peach Salad



  • 4 ripe peaches peeled, pitted, and diced

  • 1 cup fresh blueberries

  • 2 avocados peeled, pitted, and diced

  • 1/2 red onion thinly sliced

  • 1 cup chopped pecans

  • 1/4 cup fresh mint leaves chopped

  • 8 oz mini mozzarella balls

  • 4 cups chopped romaine lettuce

Balsamic Vinaigrette

  • 3 tablespoons white balsamic vinegar

  • 1/3 cup olive oil

  • 2 teaspoons dijon mustard

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon sugar


  • In a large salad bowl, toss together peaches, blueberries, avocado, red onion, pecans, mint, mozzarella balls, and chopped romaine lettuce.

  • In a small bowl, whisk together balsamic, olive oil, dijon mustard, onion powder, and sugar until well combined.

  • Drizzle over salad just before serving and toss to coat.


Dirty Mary

Products Used in This Recipe:  Dirty Mary Bloody Mary Mix

Products Used in This Recipe: Dirty Mary Bloody Mary Mix

Broccoli & Raspberry Super Food Salad

Products Used in This Recipe:  Raspberry Honey Mustard | $8.50

Products Used in This Recipe: Raspberry Honey Mustard | $8.50


  • 4 cups broccoli, finely chopped

  • 1/2 cup onion, finely chopped

  • 1 cup raisins

  • 1/2 cup cranberries, dried

  • 1/2 cup sunflower seeds

  • 3 tablespoons bacon bits, optional

  • 3/4 cup ranch salad dressing

  • 2 tablespoons Terrapin Ridge Farms Raspberry Honey Mustard Dip

  • 1 tablespoon white vinegar


Combine the first 6 ingredients in a large bowl. Mix ranch dressing, Raspberry Honey Mustard Dip and vinegar thoroughly. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour. Enjoy!


 Peach Lemon Verbena Syrup
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Butter Beans with Butter, Mint & Lime

Source:  Epicurious

Source: Epicurious


  1. In a medium saucepan, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Add butter beans and cook until tender, 9-12 minutes, depending on the size of the beans. Drain in a colander; shake colander several times to shed as much water as possible.

  2. Put butter in a large serving bowl, and pour warm butter beans on top. Toss beans with butter until all the butter is melted. Add lime juice and toss again to distribute. Fold in mint, season with salt and pepper, and scatter lime zest over the top. Serve immediately.


  • Kosher salt

  • 6 cups fresh shelled butter beans or frozen baby lima beans

  • 3 tablespoons unsalted butter, cut into small pieces

  • Juice of 2 large limes

  • 1 cup loosely packed mint leaves, chopped

  • Freshly ground black pepper

  • 1 teaspoon grated lime zest, for garnish

Sautéed Baby Squash with Basil & Feta

Source:  MyRecipes

Source: MyRecipes


Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.


  • 1 tablespoon olive oil

  • 4 cups baby pattypan squash, halved (about 18 ounces)

  • 2 cups sliced leek (about 2)

  • 1/2 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 3 tablespoons crumbled reduced-fat feta cheese

  • 2 tablespoons finely chopped fresh basil

Hatch Chile Bacon Ranch Pasta Salad

Products Used in This Recipe:  Hatch Chile Bacon Ranch Dip

Products Used in This Recipe: Hatch Chile Bacon Ranch Dip

Hatch Chile Bacon Ranch is the main ingredient in this easy pasta salad recipe. Pasta salad makes for a great side dish, and this Hatch Chile Bacon Ranch pasta salad is the perfect side dish for a cookout or barbeque.


  • 1/2 box of rotini pasta

  • 1/2 jar of Hatch Chile Bacon Ranch Dip

  • 4 Chopped Green and Red Peppers

  • 1 cup of halved cherry tomatoes


Cook the pasta and let cool. Add in the rest of the ingredients and mix together!


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