I've been on a barbecue bender. It's only June, and I need a time-out. This salad presents the perfect interlude. Fattoush is a Middle Eastern garden salad tumbled with toasted pita bread and feta cheese. The pita pieces serve as croutons, adding crispy contrast to the soft salad leaves, while absorbing the tangy sumac-infused vinaigrette. Sumac is a tart red berry which is dried, ground and used for cooking in Middle Eastern cuisine. This fresh and light salad is a wonderful antidote to meaty excess and a healthy vegetarian option for easy weeknight dining.

Serves 4 to 6

Vinaigrette:

2 tablespoons freshly squeezed lemon juice

1 tablespoon red wine vinegar

1 small garlic clove, minced

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1/4 teaspoon dried sumac

1/2 cup extra-virgin olive oil

Pita:

2 pita breads

Extra-virgin olive oil

Salad:

2 romaine lettuce hearts, coarsely chopped

2 cups arugula leaves

1/2 pint cherry or grape tomatoes, halved

1/2 English cucumber, quartered lengthwise, thinly sliced

1/2 small red onion, thinly sliced

1/2 cup pitted kalamata olives

1/3 cup crumbled feta cheese, plus extra for garnish

1/4 cup coarsely chopped mint leaves, plus extra for garnish

1/4 cup coarsely chopped cilantro leaves

1. Combine all of the vinaigrette ingredients, except the olive oil, in a small bowl. Add the oil in a steady stream, whisking constantly until emulsified.

2. Preheat the oven broiler or grill. Lightly brush the pita bread with olive oil and cut each pita into 6 wedges. Broil or grill until light golden and crisp. Remove from the heat, cool to the touch, and break into bite-size pieces.

3. Combine the salad ingredients and the pita in a large bowl. Drizzle half of the vinaigrette over the salad and toss to combine. Add additional vinaigrette to taste and toss again. Serve garnished with feta and mint.

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood.

Father's Day is just around the corner, and the summer season is about to hit full stride. This means one thing: it's time for BBQ Ribs. Nothing says more than Dad and summer than a platter of crispy, finger-licking, sweet and spicy baby back ribs.

They say the key to BBQ is in the sauce. I agree, but I also say the key is in the rub. Coating the ribs in a dry rub and tucking them into the fridge overnight before grilling results in succulent and deeply flavored meat with a crispy bark. The salt in the rub will pull out the moisture then be re-absorbed into the meat, while the spices will stick to the exterior of the meat and form that ever so wondrous crispy exterior (the bark) during the grilling process.

So don't hold back -- Dad's worth it. Start this recipe the day before grilling. Then grill the ribs low and slow, until the meat is super tender. To prevent the sugars in the sauce from burning, only brush the ribs with sauce during the last 10 minutes or so of grilling, which will be just enough time to allow the sugars to caramelize. You can either brush the racks as they are, or cut them into individual ribs and then brush with the sauce.

Serves 4 to 6

Rub:

2 tablespoons kosher salt

1 tablespoon brown sugar

1 tablespoon granulated sugar

1 tablespoon cumin

1 tablespoon sweet paprika

1/2 teaspoon freshly ground black pepper

2 racks baby back pork ribs, 3 1/2 to 4 pounds, membrane trimmed

Sauce:

2 chipotles in adobo, minced, with juices

1 cup soy sauce

1/2 cup ketchup

1/2 cup brown sugar

1/2 cup bourbon

3 garlic cloves, minced

1. Combine the rub ingredients in a small bowl. Spread the ribs on a rimmed baking sheet and coat on all sides with the rub. Place on a rimmed baking sheet and refrigerate, uncovered, for up to 24 hours.

2. Prepare the grill for indirect cooking over low heat (250 degrees to 275 degrees). Grill the ribs until the meat is tender, about 2 1/2 to 3 hours, turning once or twice. Remove and cool the ribs until cool enough to handle, then cut into individual ribs.

3. While the ribs are grilling, combine the sauce ingredients in a small saucepan. Bring to a boil, then reduce the heat to medium-low and simmer 15 minutes, stirring frequently.

4. Prepare the grill for direct cooking over medium heat. Grill the ribs, turning as needed, until they begin to crisp. During the last 5 to 10 minutes of grilling, baste the ribs with the sauce and continue to grill until crispy. (If the ribs begin to burn, move them to indirect heat.) Serve warm.

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood.

Do you have a grill? Do you love pizza? Then look no further for an easy technique that will result in delicious homemade pizza hot off your grill. If you don't have a grill, fear not -- this recipe can also be prepared in a hot oven.

I grill pizzas all year, no matter the weather. It keeps the heat outside on a warm day, gives me an excuse to fire up the grill on a cold day and consistently results in crispy-charred homemade pizza, which is the next best thing to having my own pizza oven.

The easiest method to grill pizza, in my opinion, is to use a pizza stone. Just preheat the stone over direct heat while the grill fires up, and go about preparing your pizza. (If you are using an oven, simply preheat your oven and pizza stone to 500 degrees.) You can roll your pizza out on a piece of parchment paper, which you can slide on and off the stone (I use a rimless baking sheet to slide under the paper), or use a pizza peel. When the grill is nice and hot, slide the pizza onto the stone. Close the grill and cook the pizza until the crust is golden brown and charred in spots, the cheese is melted and bubbly, and the toppings are cooked to your desired doneness, about 15 minutes.

This was the pizza I made over the weekend after a trip to the farmers' market. I often make white pizza, which is without tomato sauce, and brush it with garlic oil before layering cheese and fresh veggies on top. It was a hit with the whole family and great way to get everyone to eat their vegetables.

Grilled Pizza With Baby Kale, Broccolini and Chiles

I make one large pizza to fit on large rectangular pizza stone. If you have a small round pizza stone, you can divide this recipe in half and make 2 small pizzas.

Makes 1 large (approximately 10-by-13-inch) pizza

1 pound prepared pizza dough, homemade or store-bought

1/4 cup extra-virgin olive oil

1 garlic clove, minced

1/4 teaspoon salt

1/2 teaspoon crushed red chili flakes

6 ounces fresh mozzarella, sliced

1 cup finely grated Pecorino Romano cheese

8 ounces broccolini, stalks trimmed and reserved for another use, florets coarsely chopped

2 cups baby kale leaves (or spinach)

1 red jalapeno pepper, stemmed and seeded, finely chopped

Freshly ground black pepper

1. Prepare the grill for direct cooking over high heat (or preheat your oven to 500 degrees) and preheat a pizza stone for at least 10 minutes.

2. Roll or stretch out the dough to fit the size of the pizza stone. Lay the dough on a piece of parchment, if desired, and trim the parchment to fit the contours of the pizza.

3. Whisk the oil, garlic and salt in a small bowl. Brush the crust with some of the oil and sprinkle with the chili flakes. Spread half of the mozzarella and half of the Pecorino over the crust, leaving a 1/2-inch border. Scatter the broccolini over the cheese and top with the kale and sliced chile pepper. Scatter the remaining mozzarella and Pecorino on top.

4. Slide the pizza onto the pizza stone. Close the grill and cook until the crust is golden and the cheese is melted, 13 to 15 minutes. Remove the pizza from the grill and transfer to a cutting board. Brush the crust with some of the oil and drizzle the remaining oil over the pizza. Season with black pepper. Cut into serving pieces and serve immediately.

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood.