Although most of us are staying home, we don’t have to cancel the kick off of summer! The fresh air is good for you, so with the sun shining, fire up the grill, (or grill pan) with your family and make these delicious recipes for an easy Memorial Day BBQ! End your meal with a tasty dessert you can easily make on your grill!

Green Beans with Crispy Chickpeas

INGREDIENTS

1 (15 ounce) can chickpeas, rinsed
1 tsp paprika
1/4 tsp garlic or onion powder
2 tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 lb. green beans, trimmed
Grilled lemons, for serving

DIRECTIONS

Heat grill to medium. Combine chickpeas, paprika and garlic or onion powder and 1 tablespoon oil in a medium cast-iron skillet. Place skillet on grill or stovetop and cook chickpeas, tossing occasionally, until golden brown, 5 to 6 minutes. Season with salt and pepper. Transfer to a bowl; reserve skillet.

Add green beans and remaining tablespoon olive oil to reserved skillet. Season with salt and pepper. Cook, turning once, until charred and barely tender, 3 to 4 minutes. Toss green beans with chickpea mixture and serve with grilled lemons alongside.

Grilled Summer Squash with Lemon Scallion Dressing

INGREDIENTS

oil for grill grates
3 small zucchini (about 1 pound), halved lengthwise
3 small yellow squash (about 1 pound), halved lengthwise
2 tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1/2 tsp. lemon zest, plus 1/2 a whole lemon
1/2 tsp. pure honey
2 scallions, thinly sliced
1/2 cup fresh basil, torn

DIRECTIONS

Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with oil. Brush zucchini and squash with 1 tablespoon olive oil. Season with salt and pepper.

Grill zucchini, squash, and lemon half, cut sides down, until charred and just tender, 3 to 4 minutes. Transfer to a cutting board; cut zucchini and squash into 2-inch pieces.

Squeeze juice from grilled lemon into a bowl. Add lemon zest, honey, and remaining tablespoon olive oil and whisk to combine. Season with salt and pepper. Add zucchini, squash, scallions, and basil and toss to combine.

Chef Carolyn’s Easy to Bake Fries

INGREDIENTS

2 pounds large potatoes, Yukons or Russets recommended
Olive oil, salt and pepper.
Chopped shallots- optional and/or garlic powder
Paprika - optional

DIRECTIONS

Preheat the oven to 400 degrees.

Cut the potatoes into french fry size but keep them in cold water once cut so they don't turn brown.

Drain them well in a colander, toss with olive oil, salt and pepper and lay out flat on a sheet tray. If you like onions, add the shallots when you toss them.

Cook in the oven until crisped up. Chef Carolyn recommends dipping in Dijon mustard like the French do.

In Belgium they eat fries with mayonnaise!

Easy BBQ Chicken

INGREDIENTS

1 whole chicken cut into pieces (3-4 lbs)
2 tablespoons olive oil
salt & pepper to taste
2 cups barbecue sauce (store bought or homemade)

Homemade BBQ Sauce

1 (15-ounce) can tomato sauce
1/2 cup apple cider vinegar
1/3 cup honey
1/4 cup tomato paste
1/4 cup molasses
3 tablespoons Worcestershire
2 teaspoons liquid smoke
1 teaspoon smoke paprika
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt
a pinch of cayenne if desired

DIRECTIONS

BBQ Sauce

Combine ingredients. Whisk all ingredients together in a medium saucepan.

Simmer. Cook over medium-high heat until the sauce reaches a simmer. Reduce heat to medium-low and simmer (uncovered) for 10-15 minutes, or until the sauce has slightly thickened. Sauce can be stored in a container in the refrigerator up to one week.

Chicken

Preheat grill to medium heat. Season chicken with salt & pepper to taste.

Cook chicken skin side down on an oiled grate for 15 minutes.

Turn over, baste with barbecue sauce. Cook an additional 20-30 minutes continuing to brush with sauce (breast should reach 165°F and thighs should reach 175°F).

Rest 5 minutes before serving.

Chimichurri Shrimp

INGREDIENTS

1 cup arugula leaves
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 garlic clove
1/2 teaspoon kosher salt, divided
Cooking spray
2 teaspoons oil
24 large shrimp, peeled and deveined (about 1 pound), tails on
1/2 teaspoon black pepper

DIRECTIONS

Preheat grill to high.

Place first 7 ingredients and 1/4 teaspoon salt in the bowl of a mini food processor; process until smooth.

Coat grill rack with cooking spray. Combine oil and shrimp in a bowl; toss to coat. Thread 4 shrimp onto each of 6 skewers. Arrange skewers on grill rack; grill 2 minutes on each side or until done. Arrange shrimp on a platter; sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with sauce.

Berry Tart

INGREDIENTS

For the dough

6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
2 tsp. granulated sugar
1/2 tsp. table salt
5-1/2 oz. (11 Tbs.) unsalted butter, cold, and cut into 1/2-inch cubes
1 large egg yolk
3 Tbs. whole milk

For the filling

8 oz. (2 cups) fresh raspberries
5 oz. (1 cup) fresh blueberries
5 oz. (1 cup) fresh blackberries
1/4 cup granulated sugar; more to taste
1 tsp. finely grated lemon zest
1 Tbs. all-purpose flour
1/8 tsp. table salt
1 large egg, beaten
1 Tbs. sugar

DIRECTIONS

The Dough

Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment (or if mixing by hand, in a medium bowl). Add the butter and mix, on low, until the mixture looks sandy and there are no pieces of butter larger than a pea, about 2 minutes. The flour should hold together when you clump it with your fingers. Scrape down the sides and bottom with a spatula, if needed. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above).

In a small bowl, mix the egg yolk and milk. With the mixer on low, add them to the flour mixture and mix until the dough just comes together, about 15 seconds; the dough will be somewhat soft. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed. The dough will still look crumbly and dry. Dump the dough onto a clean counter and work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable).

Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling it out.

Position a rack in the center of the oven and heat the oven to 350°. Line a heavy-duty rimmed baking sheet with parchment.

Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. On a floured surface, roll the dough into a 13- to 14-inch round. It’s all right if the edges are a little ragged. Transfer the dough round to the baking sheet and put it in the refrigerator while you prepare the filling.

The Filling

In a large bowl, toss the raspberries, blueberries, and blackberries with the sugar. Taste the fruit; if it’s more tart than you like, add up to 2 Tbs. more sugar. Toss in the lemon zest, flour and salt until evenly mixed.

The Tart

Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the fruit in the center of the dough round, leaving a 2-inch border. Fold the edges of the dough over the edges of the fruit to create a rim. Work your way all around, pleating the dough as you go.

Brush the dough evenly with the egg and sprinkle the sanding sugar directly on the dough and fruit.

Bake until the dough is completely golden brown, 40 to 55 minutes. (Some of the juices will escape from the tart.) Transfer the baking sheet to a rack to cool.

When cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature.