Savory Summer Barbecue

Summer Recipes


Ah, salt. It’s difficult to think of a more universal seasoning. Judicious use of salt enhances the flavor of many foods. It makes preserving and curing of foods possible. It’s used in the making of ice cream. The word “salad,” which we usually think of as dressed greens, originally referred to greens which had been seasoned with salt and pepper. What better way to start the summer than with a backyard barbecue featuring salt or salty foods used differently in each course of the meal! The meat should be marinated overnight for best results. The onion filling for the appetizer, side dish, and dessert may be prepared in advance, allowing for a leisurely meal with little last-minute fuss. This menu serves 6. b y   A n n   R i l e y




Green salad
Lamb kebabs
Orzo with feta
Apricot-almond ice cream




1 pkg. pizza crust mix

2 tblsp. olive oil

6 anchovy fillets

3 med. onions

1 tblsp. roasted garlic

1/4 c. sliced ripe olives

1/4 c. sliced green olives

1/2 tsp. dried thyme


Prepare pizza crust mix by package directions. Combine oil and anchovies in large skillet. Heat gently, mashing anchovies to a paste. Add onions and cook slowly until golden. Add roasted garlic, olives, and thyme. Cook a few more minutes. Let cool. Grease a  9" round cake pan and sprinkle it with cornmeal. Pat dough into bottom of pan and partway up sides. Spread onion mixture over dough. Bake in a preheated 425* oven approx. 30 minutes, or until crust is golden. Serve warm or at room temp.

Grilled Lamb Kebabs

3 lbs. lamb stew meat

1 pkg. Italian salad dressing mix

1/4 c. oil

1/2 c. lemon juice

2 tsp. salt


Combine dressing mix, oil, and lemon juice. Place meat in a resealable plastic bag, add marinade, and seal, expelling as much air as possible. Make sure meat is well-coated. Marinate overnight. Bring meat to room temperature and thread onto oiled metal skewers. Grill over hot coals, basting frequently with remaining marinade until meat is cooked to your preference.


Hint: Place cubes of meat closely on skewer for slower cooking, or more widely spaced for fast cooking.



Orzo with Feta

8 oz. orzo

2 tblsp. olive oil

2 tsp. balsamic vinegar

4 oz. crumbled tomato-basil feta


Cook orzo al dente. Drain, rinse, and drain again. Toss with oil, vinegar, and feta. Adjust seasoning. Serve at room temp.



Apricot Almond Ice Cream

1 lb. dried apricots

1 c. milk

1 c. sugar

2 c. half and half

2 tsp. almond extract

2 oz. slivered almonds Ice Rock salt


Reserve 1/4 of the apricots. Place remaining fruit in saucepan with water to cover. Bring to a boil, reduce heat, and simmer, covered for 15 minutes. Cool, drain, and puree in food processor or blender. Yield should be approx. 1-1/2 c. Set aside.  Scald milk. Remove from heat, add sugar, and stir until dissolved. Mix in apricot puree, half and half, and almond extract until well blended. Chill thoroughly, several hours or overninight. While fruit mixture chills,  chop reserved apricots, toast almonds in a dry skillet and set aside. Freeze chilled fruit mixture in ice cream maker, surrounded by ice and rock salt, according to manufacturer’s directions. Fold chopped apricots and almonds into fresh ice cream. Tip into a freezer  container, cover tightly, and ripen several hours or overnight. Makes 1 generous quart.


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