The best thing to do this time of the year – when the weather is warm, the days are long, and the pace is a little slower – is to gather some friends or family and enjoy a good ol' cookout. Bring your sunscreen and bug spray, because the party is moving outside!

Gorgonzola-Stuffed Hamburgers

Although it's less healthy, you'll want ground beef that is about 85% lean. The fat helps the meat stick together and stay juicy. You can also use ground turkey, but add one lightly beaten egg and about 2 tablespoons of dried bread crumbs to help the meat come together.

2 lb. ground beef
6 oz. gorgonzola cheese, cut or crumbled into 1 oz. sections
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
1 teaspoon mild paprika
¼ teaspoon fresh ground nutmeg

Place all of the ingredients, except for the cheese, into a large bowl. Mix well by folding in the spices. Divide the beef into six equal balls. Divide each ball into two equal sections and flatten into round patties, about ½ an inch thick.

On one patty, place one ounce of the cheese. Top with the other patty and press together, pressing and sealing the edges well. Set aside and repeat with the other five ground beef balls.

Cook the patties on a preheated and oiled grill, grill pan or sauté pan. The heat should be medium-high – high enough to sear the outside of the meat but low enough that it won't burn before the inside reaches about 140°-160°, about 4-5 minutes per side. Each grill and stovetop varies, so some experimentation might be necessary (trust me, your family won't complain).

Enjoy on a toasted bun, or by itself, with Dijon mustard, tomato, lettuce and onion. Serves 4-6.

Southern-Style Pulled Pork

I spent my summers as a kid in South Carolina, so I know barbeque! This is a wonderful meal for entertaining large crowds. If you use store-bought BBQ rub, I highly recommend the Potlatch Seasoning from Williams-Sonoma.

2 lb. boneless pork shoulder
1/3 cup BBQ seasoning (see recipe below, or use store bought)
2 tablespoons kosher salt
2-4 cups apple cider vinegar

Preheat the oven to 275°. Mix the seasoning and salt together. Rub the meat with the mixture, making sure to get it into all the nooks and crannies. Place the meat on a rack in a roasting pan. Pour the vinegar in the pan, but not over the meat. The vinegar should not touch the meat but should cover the bottom of the pan.

Cover the pan with aluminum foil and seal the edges well so none of the steam escapes during cooking. (This might take several pieces of foil.) Place in the oven and cook for 4-5 hours – resist any temptation to open the foil before this time is up! However, if you notice there is steam coming out of the pan, remove it and re-seal the edges.

After 4-5 hours, carefully lift the foil and release the steam. The meat should be tender and "flake" with a fork. Remove the foil and let the meat rest for 10 minutes. Using two forks, "pull" the meat apart, leaving chunks as large or as small as you wish.

With a turkey baster, draw up some of the juice from the pan, getting below the fat on top, and coat the pulled pork. Serve with BBQ sauce. Serves 6-8.

*Side note: You can use this same braising method for ribs. Wrap a rack of ribs in heavy duty aluminum foil, and seal tightly by folding over the edges; leave one end open. Place the rib "pouch" in a shallow pan and pour in about ½ cup of a mixture of beer, balsamic vinegar and brown sugar. Seal that end and place in an oven preheated to 275°. After 4-5 hours, carefully remove the ribs and brush on some BBQ sauce. Quickly sear the rack over a hot grill or under the broiler to caramelize the sugars in the sauce. Enjoy with plenty of napkins!

BBQ Seasoning Dry Rub

2 tablespoons paprika
1 tablespoon chili powder
½ tablespoon crushed red pepper
½ tablespoon dried oregano
½ tablespoon dried basil
½ tablespoon powdered coriander
½ tablespoon powdered cumin
½ tablespoon dark brown sugar

Mix all ingredients together in a dry bowl. Makes 1/3 cup. The mixture will keep for several weeks in an airtight container in a dark cabinet.

Peach Poblano BBQ Sauce

A great way to use overripe peaches or to create a BBQ sauce that is free of corn syrup and other nasty ingredients (what is modified food starch and hydrolyzed vegetable protein, anyhow?). This sauce has a great sweet and sour and spicy combo, so it's good on anything from pulled pork to broiled fish.

3 Roma tomatoes
2 tablespoons olive oil
½ small Vidalia or other sweet onion, chopped
1 tablespoon tomato paste
¼ teaspoon cinnamon
¼ teaspoon whole coriander seeds
¼ teaspoon chili powder (optional)
½ teaspoon salt
2 peaches
1 poblano pepper
½ cup white balsamic vinegar
1 tablespoon molasses
Salt and pepper

Preheat the oven to 350°. Cut the tomatoes in half lengthwise and lay on baking tray cut side up. Drizzle with one tablespoon of olive oil and sprinkle with salt and pepper. Roast the tomatoes for 25 minutes. Remove from the oven and set aside.

Turn the oven to broil and, using an oven mitt, move the rack closer to the broiler. Place the poblano on a baking tray lined with aluminum and broil, turning so that all the sides get charred. Remove the tray and loosely wrap the pepper in the foil. Set aside.

In a small sauce pan, heat the remaining olive oil over medium heat and add the onions. Sweat the onions for about three minutes, but do not brown. To the onions, add the tomato paste, cinnamon, coriander, chili powder and salt. Stir to combine and cook for 2-3 minutes.

Add the oven-roasted tomatoes, smashing them as you stir them in the paste/onion mixture. Set aside over low heat. Meanwhile, peel the peaches and cut them into bite size pieces over another sauce pan that can catch all the juices.

Carefully unwrap the pepper, peel off the charred skin, remove the stem and seeds and cut into small pieces. Add the poblano, vinegar and molasses to the sauce pan with the peaches. Bring to a boil over high heat, then reduce the heat to low and simmer for about 15-20 minutes, uncovered.

Combine the tomato and peach mixtures into one pan and simmer for 5-10 minutes to allow the flavors to meld. Let the mixture cool slightly. Using a blender, blend the sauce in small batches until smooth (do this carefully, as a blender with a sealed lid is likely to explode when filled with very hot liquids).

Makes about 2 cups of sauce, which can be kept in the refrigerator for one week.

Shrimp and Veggie Skewers

So simple yet so delicious, these skewers are super-healthy and a great way to enjoy a little lighter fare among all the hamburgers and barbeque. They're also great at the beach because there is little in the way of preparation.

1 lb. extra large or large shrimp, peeled and deveined
1 small zucchini, cut into 1/3 inch rounds
½ pint grape tomatoes
½ red onion, cut in half and into 8 wedges
8-10 sweet mini peppers or a red, yellow or orange pepper, cut into 1" chunks
Salt and pepper
2 tablespoons grapeseed or canola oil

Preheat your grill to high. Ensure that the grates are clean and oiled. Using metal or wooden skewers (if using the latter, be sure to soak them in water for at least an hour in the fridge), skewer the shrimp and veggies in any way that suits you – just make them colorful!

Drizzle the skewers with the oil and salt and pepper them. Place them on the grill and cook with the lid down for about 1-2 minutes per side. Do not leave the grill! The shrimp will turn pink when they are cooked. The veggies will still be crisp-tender in the center and have delightful grill marks and smoky flavor.

Enjoy with rice, couscous or over a bed of greens with balsamic vinaigrette. Serves 4-6.

Fuzzy Piña Rita

Cool your mouth from spicy BBQ sauce. Or, better yet, transport yourself to a tropical island by sipping this luscious drink (preferably by a pool…or at a beach…or a lake…or at least imagine you're there…).

15 oz. can cream of coconut
6 oz. pineapple juice
4 oz. tequila
2 oz. peach schnapps
Ice (lots!)

Place all the ingredients in a blender and blend well. Serve in a tall glass garnished with a wedge of pineapple. Makes 6 large servings.