Healthy Summer Party Recipes

Father's Day. I cooked. A full prime rib — well, a small one, a two-bone roast from a steer we processed in April — on the grill over indirect heat, the way I'd been thinking about attempting for months. A beef standing rib roast on the grill requires more careful temperature management than the oven; you have to maintain lower heat for longer and manage the fire without a thermostat. I spent three hours on it and it came out right. Medium-rare throughout, the crust hard and charred, the interior a clean rose color. Patrick ate two full slices and didn't say anything and got a third piece, which is the highest possible review.

We sat on the porch afterward and it was warm and the calves were in the south pasture and the horses were in the east pasture and the river was catching the evening light and Dad was in his chair with his coffee and Mom was in her chair with her tea and I was in the third chair and none of us said anything for a long time and it was one of those moments you try to hold without squeezing too hard.

One hundred and sixty-two days dry. Five and a half months. I called Gary after dinner and told him it had been a good day. He said, "Remember what a good day feels like. You'll need to remember that in November." I said I'd try. He said, "Don't try. Write it down." I'm writing it down.

A good day on Father's Day. The prime rib came out right. Patrick had three pieces. The river caught the evening light. That's the whole report. That's a day worth writing down.

A day like that one — three hours tending a fire, Patrick going back for a third plate, the river doing what it does in the evening — deserves sides and extras that don’t compete with the main event but hold their own on the table. These are the kinds of healthy summer party recipes I reach for when the meal is already the centerpiece: fresh, light, minimal fuss, the sort of food that lets everyone stay in their chairs a little longer without feeling heavy when the sun goes down.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 8

Ingredients

2 cups cherry tomatoes, halved
1 large English cucumber, sliced into half-moons
1 cup fresh corn kernels (from about 2 ears)
1 can (15 oz) chickpeas, drained and rinsed
1/2 red onion, thinly sliced
1/2 cup fresh basil leaves, torn
1/4 cup fresh flat-leaf parsley, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 cup hummus, for serving
Pita wedges or sliced baguette, for serving

Instructions

Char the corn. Place corn directly on a hot grill or in a dry cast-iron skillet over high heat. Cook 8–10 minutes, turning occasionally, until kernels are lightly charred in spots. Remove and let cool slightly.
Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes if using. Taste and adjust seasoning.
Combine the salad. In a large bowl, combine the cherry tomatoes, cucumber, charred corn, chickpeas, red onion, basil, and parsley. Pour the dressing over the top and toss well to coat.
Rest before serving. Let the salad sit at room temperature for at least 10 minutes before serving so the flavors can come together. It holds well for up to an hour on the table.
Set up the spread. Spread hummus onto a wide, shallow serving dish. Arrange pita wedges or baguette slices alongside. Serve the salad in a bowl next to the hummus platter for guests to plate as they like.
Serve at room temperature. This dish is best served at room temperature rather than cold straight from the fridge — the flavors are brighter and the olive oil stays loose in the dressing.

Nutrition (per serving)

Healthy Summer Party Recipes — The Kind of Spread Worth Sitting Down For