Father’s Day is always a worthwhile occasion to fire up the barbecue, so we put together a few dinner ideas that feature some of the best local produce available in June! Grab your tongs and get ready to grill—these deceptively simple recipes are sure to be a hit with ol’ Papa Bear!
What Can I Make for Father’s Day?
On top of the classic steak, pork chop, or veggie burger, you’ll need some good sides, snackables, and a tasty dessert to bring it all together. Celebrate Dad with this stellar lineup, featuring a delicious grilled appetizer, side dish, plus a little something sweet:
- BBQ Prosciutto Wrapped Asparagus
- Grilled Dijon Potatoes with Fresh Garden Thyme
- Roasted Strawberry & Toasted Coconut Ice Pops
Use your own garden harvest to create these tasty grillables, or check out a farmer’s market and scoop up some locally grown produce. So many fruits, veggies, and herbs are ready to be harvested in June. We may as well take advantage of all the incredible edibles that are ripe for the picking! Don’t forget to pick up some of our delicious Stonewall Kitchen Gourmet Condiments to complete your BBQ spread! The Farmhouse Red Relish and Roasted Garlic Aioli are amazing on burgers and hot dogs!
BBQ Prosciutto Wrapped Asparagus
The best Father’s Day dinner ideas should be delicious and nicely presented, but simple to prepare. After all, you want to enjoy some quality time instead of spending the whole evening over the grill! These flavorful appetizers are always a hit at summer dinner parties, and they’re much fancier than your typical cocktail weenies or pigs-in-a-blanket. You won’t believe they only require 4 simple ingredients!
- 16 large asparagus spears
- 1 tbsp Stonewall Kitchen Roasted Garlic & Onion Dipping Oil
- 16 thin slices of Prosciutto di Parma
- Salt and pepper
- Preheat your grill to medium heat.
- Rinse your asparagus and snap off the tough ends. In a baking dish, toss and coat the asparagus in oil, and season with salt and pepper.
- Wrap each asparagus spear in a piece of prosciutto.
- Toss those bad boys on the barbie, and grill for about ten minutes on medium heat, until the prosciutto is crisp and the asparagus is softened, but not mushy.
- Transfer onto a platter and serve immediately.
Grilled Dijon Potatoes with Fresh Garden Thyme
Skip the plain white mashed potatoes this year—we’ve got a better idea for Father’s Day dinner. The zesty kick of mustard paired with fragrant garden thyme creates a mega flavorful potato dish that’s anything but bland!
- 1 lb potatoes
- ¼ cup mayo
- ¼ cup Stonewall Kitchen Maine Craft Ale Mustard
- Salt and pepper
- 3–4 cloves garlic, minced
- 2–3 tsp fresh thyme, chopped
- 1 tsp fresh parsley (optional garnish)
- Preheat your grill to medium heat.
- Rinse your potatoes and chop them into cubes, leaving the skins on. Make sure they’re big enough chunks that they won’t fall through the grill.
- Boil the potatoes in salted water for about 12 minutes, or until they’re tender and can be pierced with a fork. Drain, rinse them under cold water, and then transfer to a pan. Alternatively, you can prepare them up to 24 hours prior and keep them overnight in the fridge.
- Combine mayo, mustard, salt, pepper, garlic, and thyme in a mixing bowl. Gently toss the potatoes in the mixture, being careful not to squish them.
Place the potatoes directly on the grill. Cook for three minutes, covered, until you’ve got some nice char marks on the bottom. Flip the potatoes over with tongs and grill for three minutes more, then transfer to a serving platter and garnish with a sprinkle of parsley.
Roasted Strawberry & Toasted Coconut Ice Pops
Ice pops are always a good idea on a hot summer evening, but this gourmet version is perfect for topping off an amazing Father’s Day dinner. The sugars in the strawberries caramelize beautifully, bringing out a complex and layered flavor that mingles perfectly with toasted coconut. Remember to make them a day ahead of time, so they’ve got time to freeze! This recipe should make 10–12 ice pops, depending on the size of your popsicle molds.
- 1 lb strawberries, hulled
- ⅓ cup sweetened shredded coconut
- 1 tbsp Stonewall Kitchen Avocado Oil
- 4 tbsp sugar
- 1 lime
- 15 oz. full fat coconut milk
- 1 tsp pure vanilla extract
- Preheat your grill to medium. Spread your coconut on a cast iron pan and place it on the grill for 3–5 minutes, stirring frequently, until it’s golden brown. Keep a close watch—it toasts up really quickly! Remove from heat and transfer to a bowl.
- Place strawberries on a large sheet of tinfoil. Drizzle with oil, and then fold the tinfoil up into a flat, square bundle, so the berries are totally covered and contained inside. Place the bundle on the grill and let those berries roast for 18–20 minutes, until they’re super fragrant and soft.
- In a blender, combine the berries, 2 tbsp of sugar, and the juice of half a lime. Blend until smooth.
- In a separate bowl, combine the vanilla, coconut milk, 2 tbsp of sugar, and the juice from the other half of your lime. Stir in the toasted coconut.
- Add a spoonful of the strawberry mixture to each popsicle mold. Pour in some of the coconut cream until it’s ⅔ full, and swirl with a toothpick. Add another dollop of strawberry, top it off with the remaining coconut cream, and then add in your popsicle sticks. Freeze overnight, and when you’re ready to serve, run the popsicle mold casing under warm water to help loosen the pops for easy removal.
One of the best ways to get inspired for new recipe ideas is to start growing your own vegetables, fruits, and herbs at home! If Dad’s an expert griller, he’ll love receiving some tasty edible garden plants this Father’s Day. Come visit one of our Alsip Home & Nursery locations to see all the starter plants ready to be planted now for a late-season harvest, plus all the BBQ and grilling accessories you’ll need for a summer with extra sizzle!