Fourth of July weekend is upon us! Chances are you'll be hosting or attending a barbecue this Saturday, and if you're anything like me, you can't wait to show off with a delicious summer meal! However, in warm weather, no one wants to spend lots of time inside working on a complicated meal. So here are two ways to save time on your Fourth of July BBQ, while still creating a mouth-watering dish!

1. Grilled Caesar Salad

Ingredients:

3 hearts of romaine

1/3 cup oil (canola or olive oil)

2-3 garlic cloves

2 egg whites

1/4 cup Parmesan cheese

1 Tablespoon Anchovies paste

Dash of Worcestershire sauce

1tsp Ground mustard

1 Fresh lemon squeezed

Directions:

Cut romaine hearts in half lengthwise, then grill cut sides down, just until grill marks appear, about 2-3 minutes. Set aside and let sit.

For the dressing, crush garlic in bowl (preferably an unfinished wooden bowl) with a garlic crusher. Then add a tiny bit of oil and Anchovy paste. With a mortar continue to rub together the garlic and Anchovy paste and then add 1/3 cup oil. Then add 2 eggs, 1/4 cup Parmesan cheese, ground mustard, 1 lemon squeezed, dash of Worchestershire sauce. Add dash of garlic salt or sea salt and freshly ground pepper. Mix together with a whisk.

Place grilled romaine head with grill marks up on a plate. Drizzle dressing over the lettuce and add a pinch of Parmesan on top and anchovies (optional).

Serve and enjoy!

2. Grilled Peaches n' Cream with Balsamic Glaze

Ingredients:

Peaches

Oil for brushing

Vanilla Bean Ice Cream

Balsamic Glaze

Rinse peaches and cut in half, removing pits. Preheat the girl. Brush flesh sides of peaches with a neutral oil, and place flesh-side down on the grill. Grill 3-4 minutes, or until slight grill marks appear. Flip over and let cook for one minute, then remove. Serve warm, with a scoop of ice cream on top. Drizzle with balsamic glaze and enjoy!

Serve either of these quick, fresh dishes and I guarantee you'll be the hit of the party! Have a great weekend!