skip to Main Content
Steak skewers on a grill.

This may be the best year yet to spend Father’s Day at home. Treat Dad and his guests to a tasty, home-cooked meal alfresco. We’ve compiled the menu for you — all you’ve got to do is shop, assemble, and enjoy.


Roasted Garlic Hummus

Roasting the garlic is the secret to the flavor of this homemade hummus — and will elevate the taste of any veggies you dip in it. 

Makes six servings
Prep time: 5 minutes
Cook time: 55 minutes

Roasted garlic hummus with sliced carrots and celery.


  • 1 large head garlic
  • 1 tsp. olive oil
  • 2 1/2 cups canned garbanzo beans, drained
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 4 tsp. tahini
  • 1/2 tsp. cumin
  • 1 1/2 tsp. sea salt


  1. Preheat the oven to 400 degrees F.
  2. Slice off the pointed head of the garlic and place the bottom on a piece of aluminum foil. Drizzle the garlic with olive oil. Create a pouch for the garlic using the aluminum foil. Roast in the oven until soft, about 45 to 50 minutes.
  3. Squeeze the roasted cloves of garlic into a food processor. Add the remaining ingredients and puree until smooth and creamy.

Curry Roasted Almonds

Toasted cumin seeds complement the curry powder in these toasted almonds, and maple syrup adds a touch of sweetness.

Makes 3 cups
Prep time: 10 minutes
Cook time: 20 minutes
Curry roasted almonds


  • 2 tbs. avocado oil
  • 1 tsp. brown mustard seeds
  • 1 tsp. cumin seeds
  • 2 tsp. curry powder
  • 1 tsp. maple syrup
  • 3 cups whole almonds
  • 1 tsp. coarse sea salt


  1. Preheat oven to 300 degrees F and line a sheet pan with parchment paper.
  2. In a small saucepan, warm avocado oil over medium heat, then add brown mustard seeds and cumin seeds.
  3. When the oil starts to bubble, add curry powder and stir, then remove from heat and stir in maple syrup.
  4. Sprinkle the whole almonds over the mix and toss to coat, then sprinkle with the coarse sea salt.
  5. Spread mixture on the parchment-lined sheet pan and bake for 15 to 20 minutes, until nuts are crisp.
  6. Cool on a rack and transfer to a bowl to serve.

Source: “Curry Roasted Almonds” (Experience Life, 2020)

Main Course

Steak Skewers With Harissa

Homemade harissa — a zesty North African chili paste — is the key to these ribeye-steak skewers.

Makes four skewers
Prep time: 35 minutes
Cook time: Eight to 10 minutes

Steak skewers on a grill.


For the Skewers

  • 1 lb. ribeye steak
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2 tbs. fresh Italian parsley, finely chopped
  • 2 tbs. lemon juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper

For the Harissa

  • 1 tsp. red-chili flakes
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. caraway seeds
  • 2 tbs. extra-virgin olive oil
  • 1 small red onion, chopped
  • 3 cloves garlic, chopped
  • 11/2 tsp. tomato paste
  • 1/2 cup jarred roasted red bell peppers, finely chopped
  • 2 tbs. lemon juice
  • 1/2 tsp. sea salt


  1. Trim any fat off the steak and cut meat into 1-inch cubes. Place into a 1-gallon food-storage bag.
  2. In a small bowl, whisk oil, garlic, parsley, lemon juice, salt, and pepper. Pour over the cubed steak and seal the bag. Massage contents so the steak is evenly coated. Keep chilled.
  3. For the harissa, combine the chili flakes, coriander, cumin, and caraway seeds. In a dry skillet over medium heat, toast the spice mixture until fragrant, about two minutes. Add the oil and onion and cook until caramelized, about 10 minutes. Add the garlic and tomato paste, and cook for another minute. Add the chopped roasted peppers and mash the mixture with a fork until smooth. Remove from heat and stir in lemon juice and salt. Spoon into an airtight container and keep chilled until ready to use.
  4. Oil the grill grate and adjust the fire so there are medium flames licking the underside of the grate.
  5. Thread steak onto skewers; leave a little space between the chunks so they cook completely.
  6. Place skewers directly on the grate. Cook for two to three minutes, then rotate a quarter turn. Cook for another two minutes, then rotate again; repeat twice more until fully cooked.
  7. Smother with harissa and serve.

Source: “Steak Skewers With Harissa” (Experience Life, 2019)

Photo by: Dirty Gourmet

Side Dishes

Watermelon Salad With Mint and Cilantro

Toasted pumpkinseeds and crumbled feta round out this fresh, herb-filled salad.

Makes four servings
Prep time: 20 minutes

Watermelon salad with mint and cilantro.


  • 2 cups cubed watermelon
  • 1 cup halved cherry tomatoes
  • 2 tbs. chopped mint leaves
  • 2 tbs. chopped cilantro
  • 2 tbs. freshly squeezed lime juice
  • 1 tsp. lime zest
  • 1 tbs. extra-virgin olive oil
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. sea salt
  • 1/4 cup crumbled feta cheese
  • 1 tbs. pumpkin seeds, toasted


  1. Combine watermelon, tomatoes, mint, cilantro, lime juice and zest, olive oil, and black pepper in a bowl, and toss lightly with a fork. Stir in salt just before serving, and top with feta and pumpkin seeds.

Source: “Watermelon Salad With Mint and Cilantro” (Experience Life, 2018)

Photo: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

Grilled Pepper Salad

This colorful Italian salad is a cinch to make at home — and beats jarred peppers any day.

Makes four servings
Prep time: 
20 minutes
Rest time: a few hours

Grilled pepper salad


  • 2 red peppers
  • 2 yellow peppers
  • 1 garlic clove, coarsely sliced, or 1 tsp. garlic oil
  • Sea salt
  • 1 tbs. coarsely chopped fresh flat-leaf parsley
  • 4 tbs. extra-virgin olive oil


  1. Blacken the peppers over a charcoal grill or in a very hot oven (425 degrees F). When the skin has blackened, remove the peppers and allow to cool.
  2. After the peppers have cooled, remove the skin and seeds, retaining any juices, then slice into strips approximately 1 inch wide.
  3. To the peppers and their juices, add the garlic or garlic oil, parsley, and olive oil; mix well. Leave for a few hours to allow the flavors to develop, and eat as part of an antipasto.

Tip: To make this dish even more flavorful, add other fresh herbs, such as basil or thyme.

Source: “Grilled Pepper Salad” (Experience Life, 2017)

Photography by Laura Edwards


Brownie Bites

These brownie bites require just four ingredients and make a healthier treat to satisfy your sweet tooth.

Makes 12 servings
Prep time: 15 minutes
Cook time: 60 minutes freezer time

Brownie bites


  • 1 cup Medjool dates, pitted (about 8)
  • 3/4 cup cashews
  • 1/4 cup cacao powder
  • 1 tsp. vanilla extract


  1. Add the dates to food processor until blended, then add in the cashews and continue to blend until you see speckles of cashews — be careful not to blend too much or the mixture will become too oily.
  2. Add the cacao powder and vanilla extract and blend minimally to combine. This will form a “ball” in the food processor. The mixture will be sticky — this is OK.
  3. Use a tablespoon to roll the mixture into 12 equal-sized balls. Or, line an 8×8 pan with parchment paper, spread the mixture equally across the pan, and lay an additional piece of parchment paper over the top to smooth out the surface.
  4. Freeze for one hour. If you used a pan, cut into 12 equal-sized pieces. Keep frozen or refrigerate until ready to eat.
Photo by: Dirty Gourmet
Back To Top