Summer days are here. June 21 is Father’s Day and also the first day of summer, even though it feels like summer already. School is out, ball games have started, and the temperatures are rising. Area farmers appear to have their fields planted, and the crops look awesome when driving down the country roads.

According to records, Father’s Day was first honored in 1910. The Great Depression and World War II occurred, causing a delay in celebrating it when financially struggling retailers worked to get it recognized. It was not official until 1972, when President Lyndon B. Johnson made it official by signing a proclamation that it was a holiday. Today we honor all the fathers in our lives on Father’s Day. Grilling is a favorite activity, (perhaps next to golfing or fishing) for Father’s Day. This column includes a couple of recipes that are perfect for grilling season.

Peppered Steaks with Salsa

This recipe calls for chuck eye steak. It is a budget-friendly cut of beef with the cut from the first rib area. It is referred to sometimes as “Poor Man’s Ribeye” and said to be a fraction of the regular rib eye steak, but it offers a tender and juicy flavor.

Ingredients:

1/2 cup red wine vinegar

2 tablespoons lime juice

2 tablespoons olive oil

2 teaspoons chili powder

1 garlic clove, minced

2 teaspoons crushed red pepper flakes

1 teaspoon salt

1/2 teaspoon pepper

4 boneless beef chuck eye steaks

Instructions:

In a small bowl, combine the first eight ingredients and mix well. Pour 1/2 cup into a large resealable bag. Add steaks. Seal bag and turn to coat. Refrigerate for four-plus hours. Cover and refrigerate remaining marinade for basting. Meanwhile, combine salsa ingredients and cover and chill. Drain and discard marinade from steaks. Grill, covered, over medium heat for seven to eight minutes on each side or until meat reaches desired doneness. Baste with reserved marinade. Serve salsa with steaks.

Salsa ingredients:

1 large tomato, chopped

1 medium ripe avocado, chopped

2 green onions, thinly sliced

1 tablespoon lime juice

1 garlic clove, minced

1 tablespoon minced fresh cilantro

1/4 teaspoon salt

1/4 teaspoon pepper

Instructions:

Chop and slice vegetables as listed. Mix all listed ingredients together. Cover and chill until ready for steaks to be served.

Potatoes and Broccoli on the Grill

This dish may require a little help in the kitchen to prepare, but I am betting the “father” of the house will love grilling it along with the steaks for his special day.

Ingredients:

5-6 potatoes, peeled and sliced

1 bunch fresh broccoli

1 stick butter

1/2 teaspoon seasoning salt

Instructions:

Fill a 9-by-13-inch cake pan 3/4 full with peeled potatoes. Top the potatoes with a bunch of fresh cut up broccoli. Melt 1 stick of butter in the microwave. Pour over potatoes and broccoli which have been placed in a pan; sprinkle with seasoning salt. Cover with foil. Put on the barbecue grill for 20-25 minutes at 150 to 175 degrees until done.

Vegetable Pizza

This is a great recipe to serve if company or family are coming and you need an appetizer. Some of the vegetables I have used when preparing this pizza are: carrots, olives, broccoli, cauliflower, green peppers, cherry tomatoes and cucumbers. Similar recipes list using three of these ingredients with 1/2 cup serving each. Personally, I think you can add as many vegetables as you want.

Ingredients:

2 packages of crescent rolls

2 8-ounce packages light cream cheese, softened

3/4 cup mayonnaise

1 package dry ranch dressing

2 cups shredded cheddar cheese

Chopped vegetables

Instructions:

Unroll crescent rolls and press onto a large cookie sheet. Bake at 350 degrees for 7 to 8 minutes. Take out of the oven and let cool. Mix softened cream cheese, mayonnaise and dressing mix. Spread over cooled crescent rolls. Top with chopped vegetables of your choice. Sprinkle cheddar cheese over top. Cover with plastic wrap and place in the refrigerator for two hours or overnight to set. Before serving, cut into 2-inch squares.

Smoothie Drink

A perfect recipe for a hot summer’s day.

Ingredients:

1 carton yogurt, any flavor

1 can pineapple with juice, crushed

1 cup frozen orange juice

2 cups strawberries

3 ice cubes

Instructions:

Using a blender, mix all ingredients together and blend until smooth. You may add orange sherbet, if desired, for a different flavor.

Loretta’s Helpful Tips:

1. Ice cubes will help sharpen garbage disposal blades.

2. Always spray your grill with nonstick cooking spray before grilling to avoid sticking.

Loretta Krahling is a columnist with over 39 years of newspaper experience. If you have a favorite recipe you would like to share or have any questions, email them to Loretta at krahling93@gmail.com.