Looking for a twist to your next backyard meal this season? Check out these yummy recipes that just scream “Summer”… perfect for any craving! ! Plus, here’s a fruity cocktail that will have you eating every last piece of fruit from your glass, before slurping down the very last drop.

Summer Rosé Sangria

What you’ll need

1 bottle Rosé Wine

½ cup pomegranate juice

1/3 cup (3 lemons) freshly squeezed lemon juice

¼ cup superfine sugar

3 tbsp. orange flavored liqueur

1 tbsp. cognac or brandy

Water and ice, plus extra ice for serving

½ cup fresh raspberries

8 large fresh strawberries, hulled and quartered

2 red plums, pitted and sliced ¼ inch thick

How to make

  • Combine the rosé wine, pomegranate juice, lemon juice, sugar, orange-flavored liqueur, cognac, 1-cup water and 1 cup ice in a large class pitcher. Stir in the raspberries, strawberries, and plums. Cover and refrigerate for at least 2 hours, but preferably overnight.
  • When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice-cold!

(Recipe adapted from Ina Garten’s Cookbook, Make it Ahead)

Israeli Couscous Tabbouleh*

1 ½ cups Israeli couscous

1 small shallot, finely chopped

½ cup extra-virgin olive oil

2 tbsp. fresh lemon juice

1 seedless cucumber, unpeeled, finely chopped

3 cups cherry tomatoes, halved

2 tbsp. chopped fresh flat-leaf parsley

2 tbsp. chopped fresh mint

pinch of kosher salt, pinch of ground black pepper

Cook couscous according to package directions, drain and rinse with cold water and drain well. Whisk shallot, oil and 2 tbsp. lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint – season with a pinch of salt and pepper. Toss and combine.

(Here’s a time saving tip- you can make the Couscous Tabbouleh 1 day ahead – omit the herbs, and refrigerate. Fold in the herbs just before serving.

*Recipe was reprinted from Bonappetit Magazine July 2013, page 100.

Corn with Cilantro-Lime Butter**

What you’ll need

1/2-cup butter, softened

1/4 cup minced fresh cilantro

1 tbsp. lime juice

1-1/2 tsp. grated lime peel

12 medium ears sweet corn, husks removed

How to make

  • In a small bowl, mix butter, cilantro, lime juice and lime peel. Shape into a log; wrap in plastic wrap. Refrigerate 30 minutes or until firm. Wrap each ear of corn with a piece of heavy-duty foil (about 14” square).
  • Grill corn, covered, over medium heat 15-20 minutes or until tender, turning occasionally. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, with grated cheddar cheese.

Roasted Carrot and Avocado Salad with Citrus Dressing**

What you’ll need

3 garlic cloves, peeled

1 tsp cumin seeds

1 tsp fresh thyme leaves

¼ tsp crushed red pepper

Salt and black pepper

1 tbsp red wine vinegar

4 tbsp extra-virgin olive oil, divided

1 lb. small to medium carrots, peeled

1 orange, halved

1 lemon, halved

2 avocados, pitted, peeled, and cut in thin wedges

1½ cups lightly packed radish sprouts or other sprouts

Sour cream, to serve

How to make

1. Preheat oven to 400ºF. In a small food processor, crush garlic to a paste with cumin, thyme, red pepper, 1½ tsp salt, and ¾ tsp pepper. Add vinegar and 2 tbsp oil; mix well.

2. Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut-side down, on carrots. Roast until carrots are tender and starting to brown, 40–45 minutes.

3. Using tongs, arrange carrots on a serving platter. Using a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about ¼ cup juice. Beat in remaining 2 tbsp oil and season with salt and pepper to make a dressing.

4. Arrange avocado wedges over carrots, then scatter sprouts on top. Drizzle with dressing, and top with dollops of sour cream.

**Recipes adapted from https://www.instyle.com/news/healthy-summer-recipes-rebecca-taylor