Dear Chef Kathleen,

I'm thinking of doing an outdoor barbecue for Father's Day. My father loves meat but I want to keep it on the healthy side. What would you serve?

Peg


Dear Peg,

Faced with the same dilemma as you, I've come up with the following menu: Grilled Beef and Chopped Vegetable Salad, Potato Salad with the World's Best Vinaigrette and Nectarine Ice Cream.

Grilled Beef and Chopped Vegetable Salad
It doesn't really matter what combination of vegetables you use in this salad as long as you like them.

This Father's Day, I'll use one bunch of asparagus, 2 ears of corn and 1 large zucchini that's been sliced into 1/4-inch slices, lengthwise.

Fire up your outdoor grill. Meanwhile, in the salad bowl you'll serve the salad in (pick a large one) whisk together 1/4 cup red wine vinegar, 1 1/2 tablespoons lemon juice and 1 teaspoon lemon zest. Add 1/2 teaspoon of sugar and a pinch of salt. Stir until dissolved. Add 1 tablespoon rinsed and chopped capers, 1 tablespoon Dijon mustard, 2 tablespoons honey mustard, 2 teaspoons of extra virgin olive oil and black pepper to taste. Set aside.

Spray a small flank steak (about 1 1/4 pounds) and the veggies with a thin layer of olive oil and sprinkle with salt and pepper. Arrange on the grill, keeping like items together. Remove veggies to a cookie sheet when cooked to your liking. Remove meat to a cutting board to rest.

Directly in the salad bowl, cut the corn off the cob. Chop asparagus and zucchini slices and add to bowl with salad. Add 1 pint of halved cherry tomatoes, 8 cups of salad greens, 1/2 cup loosely packed roughly chopped basil, and toss to coat well. Divide among serving plates. Slice steak very thinly and distribute evenly among the salads. Serve immediately. Serves 4 to 6.

Warm Potato Salad
I've tested this salad with many different varieties of potatoes and while any potato will do, Idahos are particularly delicious.

Shortcut: Dice and marinate the shallots whenever you get a free moment throughout the day. If you don't mind room temperature salad, cook the potatoes ahead but do try the salad warm when you have the time.

Tip: Don't substitute onions or garlic for shallots under the assumption that a shallot is an onion or garlic is similar in flavor. Shallots have a distinctive flavor and lend wonderful qualities to any dish they adorn. If you're not into raw onions, it really makes a difference if you marinate the shallots ahead of time. You can delete or sub the shallots, just know that you'll have a different finished dish.

Place 2 tablespoons finely minced shallots in a small shallow dish and cover with 4 tablespoons white wine vinegar and 2 tablespoons dry white wine. Let stand as long as you can or one hour if possible.

While the shallots marinate, prepare the potatoes. In a medium pot, over medium high heat, bring 1 1/2 pounds Idaho potatoes to a boil. Reduce to a simmer and cook to fork tender, about 20 minutes. Drain. When cool enough to handle but not cold, cut into 1/2-inch cubes or even-sized chunks. Place in serving bowl and season with salt and pepper to taste.

To finish the dressing, whisk 2 tablespoons olive oil into the shallot mixture. Season with salt and pepper to taste. Add 1/4 cup finely chopped, loosely packed fresh herbs such as parsley and chives. Taste and adjust seasonings. While the potatoes are still warm, toss them with dressing.

Tip: The dressing can be made several hours in advance up to the point of adding the chopped herbs.

Nectarine Ice Cream
This recipe requires an ice cream maker. Cuisinart makes a great model for about $60. You can pick it up at Bed, Bath & Beyond.

Prepare the ice cream base in advance of the party. Pour it into the ice cream maker 25 minutes before you're ready to serve dessert and it will be ready when you are.

To prepare the ice cream base: place 4 large pitted nectarines in blender with 2 tablespoons lemon juice; blend until smooth. Store in refrigerator until chilled, about two hours. You'll need two cups of fruit puree so you may have to add an additional nectarine or two if yours are small.

In a small, nonreactive bowl, whisk together 1 cup milk, 3/4 cup sugar, 2 tablespoons cornstarch and 1 teaspoon vanilla extract. Set aside. Place an additional 2 cups of milk in a heavy-bottomed pot over medium high heat, bring to a boil, whisking constantly. Stir in reserved milk, sugar, cornstarch mixture and bring back to a boil, immediately turn off heat.

Set in refrigerator to cool completely, about two hours.

Combine fruit and milk mixtures. Place in ice cream maker and churn according to directions. Serve immediately. It will probably be a little too soft to scoop into cones.

kd@chefkathleen.com