Summer Cookout with Some of the Parker Gwen Staff's Summer Recipes


Summertime is SO close you can almost taste it. With the warm weather on it's way, it's time to start thinking about cooking and eating outside. 

Of course, the staff at Parker Gwen have a few strong opinions about what makes an ideal summer recipe. There's nothing we love more than firing up the grill for a few burgers and bratwursts, corn on the cob, and a nice cold salad to cool you off. Below, we've shared a few of our favorite salad and dessert recipes to help you get started for the season.

Let's start with a drink. 


Kenzie's Tequila Paloma Cocktail

This one comes to us from Kenzie's own website.


1/4 cup grapefruit juice

1/4 cup tequila

1/4 cup club soda

1 squirt of sugar syrup dash of salt


Fill a plate with salt and wet the rim of your glass. Dip the glass in it for a salted rim. Add grapefruit and lime slices to the rim.

Mix all the ingredients in your cub and stir until sugar syrup is well mixed.

Add ice. Enjoy!

    Christine’s Caprese Salad

    Tomatoes fresh off your own vine make this recipe even more special.


    4-5 fresh tomatoes

    1 pound fresh Mozzarella cheese

    Olive oil

    Balsamic vinegar 

    Fresh basil leaves

    Pinch of salt

    Pinch of sugar


    Slice tomatoes and mozzarella cheese and layer one on top of each other

    Drizzle olive oil and balsamic vinegar on top

    Sprinkle salt and sugar

    Top with fresh basil leaves

      Tiffanie’s Cucumbers and Tomatoes in Dill Dressing

      The onions add a little kick to this great summer salad. Rinse them first to take off a little of the bite so it doesn't overpower the sweetness of the tomatoes and cucumbers.


      6-8 cocktail cucumbers sliced

      1 pint cherry tomatoes cut in half 1 small red onion diced

      3 tablespoons olive oil

      1 lemon juiced

      2 tablespoons white vinegar

      1 tablespoon honey

      1 teaspoon salt

      1 teaspoon black pepper

      2 tablespoons fresh dill


      Cut all vegetables and combine in a large bowl.

      Blend olive oil, juiced lemon, white vinegar, honey, salt, pepper and dill to form the dressing.

      Toss cucumbers, cherry tomatoes and red onion in dill dressing.

      Chill and serve.


        Matt's Lemon Blueberry Cheesecake Bars

        Crust: 2 cups graham cracker crumbs 3 Tbs sugar 8 Tbs unsalted butter, melted


        16 oz. cream cheese

        1/2 cup sour cream

        3/4 cup sugar

        2 eggs

        1 tsp vanilla extract

        1 pinch of salt

        2 tsp lemon zest

        2 Tbs lemon juice

        1 pint blueberries


        Preheat the oven to 325 degrees. Line a 9x13 inch pan with foil and lightly grease.

        In a bowl, mix the crust ingredients, toss with fork until well-blended.

        Press mixture evenly into pan. Bake for 8 - 10 minutes. Place on wire rack to cool.

        In a bowl, combine cream cheese and sour cream (with mixer on medium) until smooth.

        Add sugar and beat on med-high until light and fluffy.

        Beat eggs in one at a time, mixing well after each.

        Blend in vanilla, salt, lemon juice and zest.

        Fold in blueberries with a spatula until evenly coated.

        Fold mixture into pan and crust and gently spread evenly.

        Bake 35 minutes until center of pan no longer jiggles.

        Place on cooling rack until room temperature and then place in refrigerator for four hours.

        When you're preparing your outdoor area for dining and lounging, be sure to check out our selections for outdoor cooking, dining, and lounging. If you'd like help in designing or remodeling your outdoor space, Parker Gwen's design experts can help you create a beautiful space that brings your inside out. To learn more or see how we can help you, please call us at support@parkergwen.com or visit our website for more information.

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