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How Many Calories Are at Your Summer BBQ?

How Many Calories Are at Your Summer BBQ?

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There is very little that isn’t glorious about a cookout. If the sun is shining, the grill is sizzling, and the cocktails are flowing, a barbecue doesn’t need much else to be a total success. And of course, the best part of the entire experience is getting to cook and enjoy delicious food with your friends and family.

Click here for the How Many Calories Are at Your Summer BBQ? (Slideshow)

The problem is, the delicious food comes in droves and it almost seems like the grill is just endlessly churning out items that are begging to be eaten. Naturally, you oblige, and not only do you enjoy a massive amount of barbecued goodies, you taken part in delicious sides and desserts. Come on, how could you resist the classic potato salad, or the sweet apple pie? Heck, even just the munchy chips and dip are tough to pass up! Whichever way you slice the proverbial cookout cake, the food is plentiful — too plentiful. Of course, that means there are also calories a-plenty.

It definitely isn’t something we necessarily think of while enjoying a day out in the summer sun. But considering that a day of barbecue eating could amount to a potential total of 2,652 calories, it is probably time to start paying attention. To help you make smarter decisions at your next cookout, we broke down the entire event into common menu items that are at a typical cookout. From the cheese and crackers served at the beginning of the party, to the finishing cup of ice cream, we think we covered a grand plethora of menu items that could throw your day off-balance. We even took those options and rounded them up into the best and worst possible barbecue menus for you to try, so you can make better choices the day of your barbecue!

These little snacks could be what completely throws your day off of the rails, especially if you consistently graze!

Potato Chips: 160 calories per 15 chips

Tortilla chips (baked): 75 calories per 10 chips

Pretzels: 108 calories per 1-ounce serving

Don’t load up on the appetizers too much, your nibbles will add up quickly.

Deviled Eggs: 64 calories per ½ egg

Kraft Colby Jack Cheese: 100 calories per ounce

Kraft Reduced-Fat Mild Cheddar Cheese: 90 calories per ounce

Pepperoni: 10 calories per slice

Ritz Crackers: 79 calories per 5 crackers

Click here for more calorie information.

This post was originally published on June 20, 2014.

30 Healthy Summer Crock Pot Recipes For When It&rsquos Too Hot To Cook

When you see any recipes involving a Crock Pot or slow-cooker, you probably think of hearty chilis, thick stews, and cozy winter nights. And it's true: Crock Pots are famously good at making warm, comforting meals&mdashbut they're not-so-well-known as summer recipe wizards.

Do you know what else they&rsquore great for, besides those classic soups? Summer classics like pulled pork sandwiches, baked beans, and braised brisket. And, because it&rsquos looking pretty likely that outdoor gatherings will be a safe option this summer, you&rsquoll need these big-batch summer slow-cooker recipes in your repertoire. After a year (plus!) of very limited social interaction, you probably want to spend as much time as possible actually talking to people at the party, instead of at the hot grill flipping endless burgers.

"I love a slow-cooker because it makes the meal in one pot while you&rsquore out doing other things," says Natalie Rizzo, MS, RD. "There&rsquos very little cleanup and you usually get a ton of great flavor without really having to cook anything yourself." Plus, you can keep your kitchen nice and cool during the hottest months of the year.

In terms of how to use the Crock Pot, there&rsquos really not much you need to know. You can put raw meat and other ingredients straight into it, then just set it and forget it until hours later when it&rsquos fully cooked. It really is as simple as throwing ingredients in, pressing a button, and walking away.

One thing to keep in mind is that tough cuts of meat (pork shoulder, brisket) typically do better cooking for longer on the "low" setting. On the other hand, more delicate meats like chicken, plus vegetables and other plant-based foods will taste best cooked for less time on the "high" setting, since too much cook time might make them a little mushy. A good recipe will tell you which setting to use, so there&rsquos no need to overthink this.

&ldquoFor instance, if you want shredded chicken for your tacos, cook them low and slow in a slow-cooker with some seasoning," Rizzo suggests. "Or, use summer veggies like tomatoes and zucchini to make a ratatouille."

Lucky for you, there are loads of healthy summer Crock Pot recipes out there, chock-full of seasonal foods and famous barbecue-style flavors. Most important of all, though: You can also make insanely good summer desserts, like berry cobbler, in your Crock Pot. (If that doesn't sell you, I don't know what will.)

Whether you're hosting a cookout or just want to avoid the oven at all costs, these healthy summer Crock Pot recipes will satisfy every warm-weather craving.

30 Healthy Barbecue Side Dishes That Taste Like Summer on a Plate

These colorful extras will be the stars of your backyard bash.

The grilled chicken and ribs are nice, but the real stars of any backyard barbecue are the savory sides. Whether you dream of digging in to a creamy bowl of potato salad or a deliciously gooey side of mac-and-cheese, we&rsquove rounded up the most mouth-watering (and healthy!) dishes to whip up for your next barbecue.

A perfect entree for vegetarians&mdashor a savory side for everyone else&mdashthis dish gives the elegant eggplant a starring role at your barbecue.

Potato salad is the superstar side for all barbecues this one features the rich creaminess of buttermilk, the sweetness and honey, and the zing of scallions and thyme.

Move those chicken wings and hot dogs to the side, and make room on the grill for sweet potatoes, which not only taste great, but are packed with good-for-you fiber and beta-carotene.

This simple-to-make veggie side dish is especially fun to eat&mdashthe cherry tomatoes pop in your mouth like candy.

We guarantee nothing&mdashnothing!&mdashtastes more refreshing on a hot day than a cool bite of watermelon with a dash of fresh mint.

Whether you prefer it as side dish or dessert, you&rsquoll want to keep an extra stash of this sweet-and-crunchy summertime treat for yourself.

Kids and adults look forward to a side of summery pasta salad&mdashthis one satisfies that craving while adding a deliciously healthy dose of kale.

Speaking of caprese, it&rsquos even more delish when you add sweet peaches to the mix.

There&rsquos something about a big scoop of creamy, dreamy mac and cheese that pairs perfectly with whatever you&rsquove tossed on the barbecue. This is the only recipe you&rsquoll ever need.

This recipe takes classic coleslaw to the next level, with the addition of spicy horseradish, sweet apples, and crunchy walnuts.

We love this brilliantly deconstructed guac: Simply grill avocado halves on the BBQ, then top with a dash of lime, tomato, salt, and cilantro.

Giving a colorful, healthy, and zesty spin to coleslaw, this version makes good use of your spiralizer and adds a satisfying crunch.

This creative salad will stand out from the same old, same old, with a mix of ingredients&mdashnectarines, blueberries, and corn&mdashthat say SUMMER in all caps.

Fried pickles is one of those Southern dishes that sounds insane&mdashuntil you taste them, and then you can&rsquot believe how delicious they are! This baked option gives you all the crunch with less fat and fewer calories.

These adorable bite-size treats are made with low-fat milk and less cheese, but they still satisfy your melty, gooey mac-and-cheesy cravings.

Two of our favorite flavors of summer: fresh strawberries and yummy asparagus. This side combines them both in light-as-air salad with a crunch of toasted almonds.

Kick up a classic cornbread recipe with the spice of chipotle peppers in this show-stopping side.

What should you do with those luscious-looking heirloom tomatoes you found at the farmer&rsquos market? Impress your friends with this elegant side dish.

When you&rsquore gobbling down burgers and barbecued ribs, sometimes the best side is something light and sweet with a little bit of extra buzz on your tongue. These paper-thin cucumber slices are the perfect palate cleanser.

You probably have most of the ingredients for this delicious salsa in your pantry already. Mix it up, open a bag of tortilla chips, and yippee-kay-ay!

You can swap the mayo for Greek yogurt to make this crunchy and tangy salad even healthier.

Nothing is better to sop up all that tangy barbecue sauce than a piece of old-fashioned cornbread. This version is fluffy and light, with the added treat of honey. You can bake in a pan and slice, or make mini muffins that the kids will go crazy for.

Who doesn&rsquot love a juicy bite of pineapple? Chop up some of Hawaii&rsquos favorite treat and add to a classic spinach salad for a tropical delight that fits perfectly with barbecue fare.

Potato salad? Love it, Deviled eggs? Delish. So why not throw these two classic barbecue sides together in one addictive dish? The secret ingredient that gives it that extra something special? Sweet pickle juice. Use light mayo to cut the calories.

This trendy side dish couldn&rsquot be simpler: Just char some brightly colored peppers on the grill, add on the finger-licking flavors of lemon and sea salt, and watch your guests gobble them down.

Packed with healthy and filling beans, lentils, and quinoa, this tasty salad is a guilt-free way to balance out some of the more decadent treats on the grill.

If you&rsquore craving the flavors of potato salad, but want to cut down on starchy spuds, this clever spin on the classic BBQ side subs in veg-of-the-moment cauliflower.

For something clean, healthy, delicious­&mdashand incredibly easy to whip up&mdashyou can&rsquot beat the super grain quinoa.

Beans, beans, they&rsquore good for your heart&mdashand this veggie version is a healthier version of the beloved canned side, with plenty of flavor and spice.

Easy to make and easier to eat, this sweet-and-crunchy salad hits all the right notes on your tastebuds.

Healthy Recipe: BBQ Chicken Salad with Tomatoes & Corn

Summer is here—time to fire up the grill! But barbecue season doesn’t have to burn all your healthy habits. Try this fresh and fabulous salad, featuring sticky-sweet chicken and colorful summer veggies, drizzled in a bomb buttermilk ranch. It’s a smart alternative to burgers and dogs, but it’s also a delicious way to remix leftovers, if you happen to have some bird hanging around after the big cookout.

Note: Ranch is irresistible when you add a big hit of fresh herbs. This recipe calls for a trio of parsley, chives, and dill, but you could just use 3 tablespoons of your favorite, or any combo you like.


2 skinless, boneless chicken breast halves
Salt and freshly ground pepper
½ cup (4 fl oz/125 ml) barbecue sauce, low sodium, plus more for drizzling
1 ear of corn, husks and silks removed
Extra-virgin olive oil for brushing

For the ranch dressing:
½ cup (4 fl oz/125 ml) low-fat buttermilk
½ cup (4 oz/125 g) plain, low-fat Greek yogurt
1 teaspoon fresh lemon juice
1 small clove garlic, smashed
1 tablespoon each minced fresh parsley, chives, and dill (see note)
Pinch of cayenne pepper
4 cups (4 oz/125 g) mixed greens
1 cup (6 oz/185 g) cherry tomatoes, halved
½ small red onion, thinly sliced
½ cup (2½ oz/75 g) crumbled blue cheese


Place the chicken in a glass bowl or baking dish and season on both sides with salt and pepper. Pour the barbecue sauce over and turn to coat. Cover and refrigerate for a few hours or overnight.

Preheat a grill or grill pan over medium-high heat. Oil the grill rack. Pull the chicken out of the fridge and let it come to room temperature. When the grill is hot, place the chicken over the hottest part and cook, without moving, until marks develop on the first side, about 5 minutes. Turn and cook until marked on the second side, 5 minutes. Move to a cooler part of the grill, cover, and continue to cook until the chicken is firm to the touch and no longer pink at the center, 10 minutes longer. Transfer to a cutting board and let rest for 10 minutes. Slice across the grain and set aside.

While the chicken is resting, brush the corn with olive oil and season with salt and pepper. Place over the hottest part of the grill and cook until marked, turning a few times, 10 minutes total. Transfer to the cutting board. When the corn is cool enough to handle, cut the kernels off the cob and set aside.

To make the ranch dressing, in a small bowl, whisk together the buttermilk, yogurt, lemon juice, garlic, parsley, chives, dill, cayenne, ½ teaspoon salt, and several grinds of pepper. Taste and adjust the seasoning. Cover and chill until ready to use.

Divide the greens between plates. Arrange the chicken, tomatoes, corn, and red onion on top. Drizzle with the ranch dressing and a little additional barbecue sauce. Sprinkle with the blue cheese, grind with pepper, and serve.

Makes 4 servings

Nutrition Facts (per serving)

Calories 303
Protein 25 g
Total fat 12 g
Saturated fat 5 g
Carbs 26 g
Fiber 3 g
Total sugar 16 g
Sodium 564 mg

This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.

Becky Duffett

Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.

How to Make Homemade Barbecue Sauce

This low calorie honey bourbon barbecue sauce recipe is easy and delicious.

Below you will find a “how to guide” and a freezing guide. So you can have homemade BBQ sauce available to you all the time.

Special Tip: You can find the measurements, ingredients, nutrition and the directions below all in the recipe card in the next section. The sharable recipe card contains all you need to make homemade BBQ sauce from scratch!

How to Make Barbecue Sauce:

  1. Heat a large sauce pan over medium heat.
  2. Spray with olive oil and add in the shallots, cook for 5 minutes until soft.
  3. Add in the garlic and cook for 1 minute.
  4. Pour in the bourbon and stock, and bring to a simmer, then reduce heat to low and cook for 10 minutes. (This will cook off the alcohol, making it a family friendly recipe)
  5. Add in the remaining ingredients and 1 cup of water. Bring to a simmer and cook, stirring often for 10 minutes.
  6. Reduce the heat to low, cover and cook for 45 minutes, stirring often to avoid burning.
  7. When the sauce has thickened and reduced by 1/3, remove from heat and cool (it will thicken much more as it cools!)
  8. Keep the homemade barbecue sauce in an airtight container, it will hold in the fridge for up to 7 days, or in the freezer for 3 months.

BBQ Sauce Freezing Guide:

1. Making from scratch BBQ sauce recipes can be very easy. I like doubling this recipe, and freezing half of it in ice cube trays.

2. Once frozen, I pop out the barbecue sauce ice cubes, add them to a gallon freezer bag, and I have homemade BBQ sauce available to me anytime I want it.

Up next, a sharable recipe card for homemade barbecue sauce recipes…

15 No-Fuss Backyard BBQ Side Dish Recipes

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!

I&aposm a big proponent of spice rubs for summer outdoor cooking they can make all the difference between proteins that sing and those that whimper. And I&aposm currently loving this Pork Barrel dry rub, which works brilliantly on any meat you anoint with it. Give it a good dusting for a minimum of two hours for subtle spice, or really rub it in and let marinate for a day for deeper intensity of flavor.

Buy it: Pork Barrel Dry Rub BBQ Seasoning ($7.08),

16 Easy Slow Cooker BBQ Side Dish Recipes

Slow cooker BBQ sides let you focus your attention on grilling the main attractions—and your Crock-Pot can even do dessert if it’s too hot to turn on the oven. So get ready for Labor Day weekend and the rest of grilling season with these Crock-Pot BBQ side dish recipes.

Did You Downsize Appliances? How to Use Your Instant Pot as a Slow Cooker On the day of a barbecue, there’s no denying that the grill is the center of attention. And it should be: all those meaty, perfectly charred mains are designed to steal the show. But no outdoor feast can subsist on burgers, kosher dogs, and brisket alone. A bright and colorful array of sides is just as essential.

You can grill all of them and then some, from the salad (see our grilled romaine guide) straight through to grilled dessert—but you can also cut down on the fuss and devote all your energies to being the master of the grill by making your sides in the slow cooker. Or if you’re a guest, a slow cooker side is easy to prep ahead of time and bring to the party. These recipes make it possible to put your ingredients in the crock and simply press start.

Crock-Pot 6-Quart Portable Slow Cooker, $69.95 from Williams Sonoma

We threw in a couple extras (including a slow cooker dessert and a Crock-Pot dip) because it’s always good to have options. Behold, 16 of our favorite summer slow cooker recipes (but don’t forget the slaw and potato salad either).

1. Easy Slow Cooker Baked Beans

Saucy baked beans are a fantastic accompaniment to grilled and barbecued meats. Our version throws in bacon and molasses, for a smoky-sweet flavors that hold up against virtually any heavily-marinated main—but omit the bacon and add a tiny bit of liquid smoke for a great vegan version. Get our Easy Slow Cooker Baked Beans recipe.

2. Easy Slow Cooker Chili

Whether you’re in the mood for jam-packed chili dogs or just want to fit a little extra meat into your spread, a ladle full of chili can easily find its place amidst all the barbecue fun. Get our Easy Slow Cooker Chili recipe.

3. Slow Cooker Hot Wings

Is your grill space all maxed out with burgers and brats? Throw your wings in the slow cooker for a supremely saucy finger food. Get our Slow Cooker Hot Wings recipe.

4. Slow Cooker Collard Greens

The best greens are full of smoky flavor with a hint of sweetness and tang. This slow cooker recipe ensures that they are completely infused, turning them into a powerhouse on the plate, and a perfect side for ribs. Get our Slow Cooker Collard Greens recipe. (Try Crock-Pot Bacon Green Beans too.)

5. Slow Cooker Quinoa-Stuffed Peppers

Think of this as your veg and your grain-based salad all in one. The slow cooker helps the peppers get soft and sweet while the bean-studded quinoa turns each package into something hearty and substantial (which is extra-good if you have vegetarian BBQ guests and forgot to stock up on grillable meat alternatives or make your own veggie burgers). Get our Slow Cooker Quinoa-Stuffed Peppers recipe.

40 Delicious BBQ Salads to We Can't Wait to Eat

From pasta to potato salad, we've got the tastiest options that will make your menu stand out.

It's time to fire up the grill! You've got your go-to mains: Think grilled chicken, perfectly cooked steak, or marinated shrimp &mdash your pick. But if you're in a rut with your BBQ salads, look no further for the ultimate cookout classics to jazz up your family's next barbecue moment. Even your kids will devour these tasty, comforting sides.

Try pasta and potato salads with a little extra flavor, or mix it up with something different (hello, charred cabbage coleslaw!). Any of these hearty salads are ideal for your summer menu, whether or not you are pairing with a delicious protein (on the hunt for a vegetarian recipe? you'll love these veggie salads too!). No matter what summer produce you love, you'll enjoy cooking all of these easy summer side dishes. Trust us, you'll be lucky if you have any leftovers.

Summer Side Dish Recipes

Round out your picnic or cookout with a summertime favorite like potato salad, coleslaw, grilled corn and more.

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Tomato, Onion, and Cucumber Salad

Mexican Grilled Corn

Broccoli Salad

Trisha packs a ton of flavors and textures into this one salad. Coating the broccoli in a mayonnaise-vinegar mixture allows the diced bacon, onion, raisins and sunflower seeds to adhere, so you get a bit of salt, crunch and sweetness in every bite.

The Neelys' Old-Fashioned Macaroni Salad

Smokin' Potato Salad

This easy potato salad is one of Guy's favorites. Give the dish a smoky finish by grilling the potatoes for 10 minutes on each side.

Rachael's Bacon Wrapped Asparagus Bundles

Garden Pasta With Bocconcini

Bobby's Creamy Coleslaw

Giada's Artichoke and Tomato Panzanella

Giada's Tri-Colore Orzo

Ina's Zucchini Gratin

Guy's Black Bean and Corn Salad

Garlic and Herb Grilled Sweet Potato Fries

Three-Bean Salad

Crisp, blanched green beans add crunch to offset the tenderness of the kidney beans and cannellinis in this bright summer salad.

Grilled Potato Salad

Sweet Corn Pudding

Grilled Ratatouille

This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork, or slather it on grilled bread.

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese

Garden Pasta Salad

Baked Potato Salad

Red Cabbage Slaw

Shaved Summer Vegetable Salad

When beautiful summer produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.

Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

Indian Street Corn Salad

Magic Cornbread

Something very special happens in the oven while this twist on a Southern classic bakes. The result is a rich and custardy center. Serve the cornbread with barbecue — or as dessert with a scoop of vanilla ice cream and a drizzle of honey.

Creamy Potato and Prosciutto Salad

Gingered Coleslaw with Golden Raisins

Eggplant with Peanut Dressing

Classic Southern Macaroni and Cheese

Grilled Peach and Bacon Salad

Grilled peaches and bacon team up for an easy, sweet and savory side dish that you&rsquoll be serving all summer long.

Deviled Egg Macaroni Salad

Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.

Summer Squash Casserole

Southwestern Pasta Salad

Corn, tomatillos, grilled peppers and red onion join forces over a bed of tender orecchiette in Bobby's 15-minute summer pasta salad. Toss it all together with smoky chipotle dressing for Southwestern flair.

Asparagus and Tomato Skewers with Honey Mustard-Horseradish Sauce

Summer Corn Salad

Mesa Grill Potato Salad

Bobby's fan-favorite potato salad has bold, gutsy flavors like chili powder, lime juice and cilantro.

Radicchio-Pasta Salad

Orzo Salad with Shrimp and Feta

String Bean and Potato Salad

Grilled Lime Scallions

BLT Pasta Salad

The Neelys' Fried Green Tomatoes

Bacon-and-Egg Potato Salad

Fresh Corn Salad

Sausage-and-Basil-Stuffed Tomatoes

Grilled Corn on the Cob with Chili-Lime Butter and Cotija Cheese

Bobby's German Potato Salad

Homemade Ranch Dressing

Making ranch dressing at home is so much easier than you think. Ree's buttermilk ranch features fresh herbs and cayenne pepper, and it tastes incredible on anything.

Mesa Grill's Southwestern Potato Salad

Tomato and Grilled Corn Salad with Almond Vinaigrette

Lighter Asian Noodle Salad

Ree lightens up a flavorful Asian-inspired dish by using zucchini noodles.

Macaroni Salad

Italian Pasta Salad

Guy's Grilled Romaine With Blue Cheese-Bacon Vinaigrette

Aaron's Classic Potato Salad

Pasta Salad with Lemon-Pesto Dressing

Cole Slaw

Robert keeps it simple with just a handful of ingredients. Shredded cabbage and carrot are dressed in a classic, sweet-and-tangy, mayo-based dressing. Don&rsquot skip the celery seeds in this recipe. They&rsquore small &mdash but add big flavor!

Arugula and Strawberry Salad

Bobby's Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Cauliflower Rice

Sneak in some extra veggies at the table with cauliflower rice, a light and simple side dish that&rsquos super easy to make just pulse cauliflower florets in the food processor and warm in a skillet. Ayesha&rsquos version calls for scallions and almonds, but you can substitute with whatever mix-ins you have on hand.

Marcela's Chipotle Baby Potatoes

Smoky Corn On the Cob

Roasted-Pepper Pasta Salad

Summer Squash Casserole

Yellow squash is easily overlooked (cauliflower gets all the attention), but with the addition of cheese and a buttery cracker topping, you can transform it into a summer casserole perfect for a barbecue or potluck.

Asian Noodle Salad

Get the biggest platter you can find, because Ree's 5-star salad is absolutely packed with delicious vegetables and noodles. And even with chopping all the vegetables, you can have this eye-pleasing dish dressed in a homemade Asian-inspired sauce and on the table in just 30 minutes.

Crunchy Noodle Salad

Ina coats thin spaghetti in a sweet-pungent dressing made from rice vinegar, soy sauce, honey, ginger and peanut butter. Fresh vegetables add color and crunch &mdash fitting for an outdoor gathering.

Grilled Sweet Potatoes with Chimichurri

This recipe combines two steakhouse favorites -- potatoes and chimichurri sauce -- into a vegetarian main that even meat lovers will love. Here we highlight delicious sweet potatoes, which we cut into planks, toss with sauce and grill in foil packets to infuse them with flavor and make perfectly tender. Serve the potatoes on a platter with more chimichurri alongside for a welcome change of pace.