This time of year has us cooking outside as much as possible — and grill-panning indoors when it’s not, just to make sure we’re getting those summer vibes in somehow. Whether you’re happiest with the classic burgers and dogs or you prefer to jazz up your grill fest, there’s always something for everyone.

Lots of Salads

I always, always, always make a ton of small salads for a barbecue! The type that you can actually pile onto your burger or cut up your grilled chicken into!

Here are a few of my easier go-to’s; adjust to your liking!

Hearts of Palm Salad

• 2 cans hearts of palm, cut into ½-inch (1½-cm) rings
• 1–2 avocados, diced
• 1 jalapeño, finely minced
• 1 cup firm cherry tomatoes, quartered
• 1 shallot, minced
• juice of 1 lemon
• 2 Tbsp olive oil
• 2 tsp kosher salt

Place first five ingredients in a bowl. Add lemon juice, oil, and salt. Mix to combine.

Fennel Slaw

• 4–5 cherry belle radishes (the small round red ones), thinly sliced
• fronds of 1 fennel, very thinly sliced
• 2 cucumbers, halved lengthwise, seeds removed, and thinly sliced
• 2 scallions, thinly sliced
• 1 tsp sesame seeds
• juice of 1 lime
• 1 tsp balsamic vinegar
• 2 tsp soy sauce
• ½ tsp sesame oil
• salt and pepper, to taste

Place first five ingredients in a bowl. Add lime juice, vinegar, soy sauce, and sesame oil. Mix. Season with salt and pepper to taste.

Also, this isn’t quite a salad but it’s a super Israeli staple and well, they sure know how to barbecue and it’s delicious! Buy yourself a package of pitas. Slice them open crosswise so you have two circles. Drizzle some leftovers of the (oil-based, not barbecue-sauce based) meat/chicken marinade you made (or use the pita to wipe the bowl!). When you’re done grilling and all the yummy meat and chicken flavor is seared into the grates, throw the pitas on and grill them for about 1–2 min on each side. It’s soooooo delicious!!!

—Danielle Renov, recipe contributor

Vegetable Kabobs

Veggie kabobs are a colorful and fun addition to any barbecue. Slice zucchini, yellow squash, red onions (or pearl onions), bell peppers, and cherry tomatoes. Prepare baby bella mushrooms (and if you have vegans eating, add extra-firm tofu cubes).

Toss all veggies with a drizzle of olive oil and seasoning mix (Mrs. Dash original is a favorite). Slide veggies onto soaked skewers and roast at 425°F (190°C) for about 15 minutes, or grill. Serve with a green goddess dip or toned-down barbecue sauce (add a squirt of honey, ketchup, lemon juice, and black pepper).

—Sarah Faygie Berkowitz, columnist