We are loving the summer days, long with sunshine and warm shadows. Mowing the lawn, shopping at the farmer’s market, and tending to our own tomatoes—these things are so glorious after the beastly winter. It feels refreshing to run barefoot through the lawn or visit the neighbors across the fence. Whether you are celebrating Father’s Day, the summer solstice, or are just resting quietly in the backyard hammock, there are some recipes here that will guarantee nourishment and sustenance. We waited a long time for these summer days—gather together and let’s eat!

Rudy’s Grilled Burgers

Mix one-and-one-half pounds ground chuck with one-half teaspoon garlic powder, three-fourths teaspoon dried oregano, three-fourths teaspoon ground cumin, and one-fourth cup salsa. Mix lightly and shape into patties (makes about 6). Grill over medium-high heat for 5 to 7 minutes on each side. Serve on grilled buns with cheese. Serves 6.

Lettuce Wraps

Separate the leaves from a head of butter or Boston lettuce; rinse and pat dry. Heat 2 Tablespoons peanut oil in a skillet; add 1 pound of cut-up chicken—boneless thighs or breast meat. Sprinkle the chicken with some cornstarch. Add 6 cut-up green onions and cook for 4 to 5 minutes. Add one-third cup chopped water chestnuts, 1 Tablespoon grated fresh gingerroot, 3 Tablespoons soy sauce, and 1 Tablespoon oyster sauce; continue cooking for a few minutes. Remove from heat, and toss in one-fourth cup chopped peanuts (optional). Spoon a heaping tablespoon of the mixture into the center of a lettuce leaf; fold up like a burrito wrap and serve. Repeat. Serves 6.

Cowboy Caviar

Mix together 1 Tablespoon red wine vinegar, 4 Tablespoons lime juice, 2 Tablespoons olive oil, and salt and pepper to taste. Set aside. In a large bowl mix together 2 cans rinsed black beans, 1 can of corn (drained), 2 large tomatoes (chopped), 1 diced avocado, one-fourth cup chopped red onion, and a handful of fresh chopped cilantro. Pour the dressing over the bean mixture. Chill until ready to serve. Serves 4 to 8.

Refreshing Island Mix

Using a shaker or blender, mix together 4 ounces cream of coconut, 2 cups pineapple juice, 6 ounces dark rum, and 4 ounces orange juice. Serve over ice; sprinkle with fresh nutmeg. Adjust ingredients if desired, or eliminate the rum for a refreshing drink everyone can enjoy. Makes 2 drinks.

Baked Jalapeno Dip

Mix two 8-ounce packages softened cream cheese with 1 cup mayonnaise, a can of chopped green chilies, 1 chopped and seeded jalapeno, and three-fourths cup grated Parmesan cheese. Pour into a casserole dish; top with another one-fourth cup shredded Parmesan. Bake at 350 degrees for 30 minutes or until bubbly. Serve with toast points, baguettes, crackers, chips, etc. Serves 4 to 6.

Best Guacamole

Mince and seed 1 jalapeno pepper and toast it in a dry pan over medium heat for about 2 to 3 minutes. Set aside. In a large bowl blend one-third cup chopped red onion, 4 trimmed and chopped green onions, 1 teaspoon ground cumin, the jalapeno, 2 cloves minced garlic, and 4 peeled and seeded ripe avocadoes. Mash and mix until you have the consistency you prefer. Add the juice of one-half of a lime, salt and pepper to taste, 1 cut-up Roma tomato, one-fourth cup fresh cilantro, and 2 Tablespoons tequila (optional). Chill for 30 minutes. Serves 4.

Dad’s Beer Can Chicken

Empty a beer can or soda can (any flavor) of half of its contents. Set aside. For the rub mix together 1 teaspoon each of paprika, salt, rosemary, and thyme. Add one-half teaspoon black pepper and one-half teaspoon lemon zest.

Rinse a whole chicken and pat dry; stuff the neck with 2 cloves minced garlic, a sprinkle of salt and pepper, one-half cut-up lemon, and 1 stalk cut-up celery. Rub the chicken with half of the rub mixture, and then pour the rest of the rub mixture into the half-empty soda can. Carefully place the chicken on top of the can. Place this in a disposable aluminum pan that can go on the grill. Pour two cups water in the pan. Place over indirect medium heat on the grill for 90 to 120 minutes—or until juices run clear. Serves 6.

7-Layer Salad

In a large bowl mix two-thirds cup sour cream with 2 Tablespoons prepared ranch dressing. Set aside. In a large bowl layer these ingredients: one 10-ounce package frozen peas (thawed), one cup shredded lettuce, one-half cup shredded sharp cheddar cheese, one-half cup chopped green onions, one-half cup chopped celery, one-half cup sliced grape tomatoes, and 5 pieces crispy, cooked bacon, crumbled. Refrigerate for several hours. Mix thoroughly when ready to serve. Serves 8.

Fresh Strawberry Pie

Bake a 9-inch pie crust; set aside to cool. Cut up 1 quart fresh strawberries and arrange half of them on the cooled pie crust. Place the other half of the berries in a saucepan; mash them up a bit, and then add 1 cup sugar. Bring to a boil. Whisk together three-fourths cup water and 3 Tablespoons cornstarch; add to the berries. Reduce heat to simmer, and cook for 10 minutes. Pour this mixture into the pie crust. Chill until ready to serve. Whip one-half cup whipping cream to soft peaks; spread over the top of the pie if desired. Serves 6 to 8.

Rhubarb Jam

Combine 8 cups fine-cut rhubarb with 5 cups sugar and 2 cups diced orange candy slices. Boil for 20 minutes, stirring constantly until thickened. Store in the refrigerator or seal in jars. Makes 6 cups.

Editor’s Note: Kate has been an Omaha area culinary instructor for 14 years. She attended The Institute for the Culinary Arts at Metropolitan Community College in Omaha.