Get fired up because barbecue season is here! It’s time to invite family and friends over for outdoor dining. You can prepare everything from appetizers to dessert on your grill while enjoying summertime in Texas.

If you need to brush up on your grilling skills, be sure to sign up for one of Matt Hamilton’s grill classes at Local Yocal on the square. He offers a “Steak 101 Class” which covers an education on beef grading standards, the variety of steak cuts available and what they mean, along with cooking techniques. Classes are two and a half hours on Saturday mornings, and you get to enjoy samples at the end of class.

McKinney’s Farmers Market offers a vast selection of fresh local meats, tomatoes in all sizes and varieties, squashes in yellow and green, and a variety of mushrooms, okra, onions, berries, local honey, eggs, chocolates, breads, olive oils and even freshly baked treats for your four-legged friends.

Marinated Vegetable Kabobs

(Chestnut Square Farmers Market)

Marinated Vegetable Kabobs

¼ cup fresh lemon juice

¾ cup extra virgin olive oil

2 Tbsp. red wine vinegar

1 Tbsp. each fresh basil, oregano, thyme, and parsley

1 Tbsp. Dijon mustard

2 Tbsp. minced garlic

Pinch of salt and pepper Fresh vegetables – mushrooms, squash, peppers, tomatoes, onions

Mix all ingredients in a large sealed plastic bag. Toss in an assortment of fresh bite-sized vegetables and marinate in the refrigerator for several hours. When ready to grill, skewer vegetables and cook to desired doneness.

Grilled Rosemary Potatoes

Grilled Rosemary Potatoes

1 pound small, red new potatoes Olive oil

2 cloves garlic – minced Salt and pepper Rosemary branches

Rinse potatoes thoroughly. Par boil for approximately 10 minutes. You want them cooked, but not too soft or they will come apart on your skewers. Remove all but 2 inches of leaves from your rosemary branches. Skewer potatoes with the rosemary branches and brush with olive oil. Sprinkle garlic, salt and pepper on potatoes and grill until heated and browned.


Grilled Rainbow Swiss Chard

Grilled Rainbow Swiss Chard

1 bunch Swiss Chard-chopped (I found this at Local Yocal)

2-3 Tbsp. olive oil (I used Texas Ranch sold at Farmers Market)

3-4 cloves garlic – sliced

Heat a non-stick pan on the grill and toss all ingredients over medium heat until the Swiss Chard is wilted. This very colorful dish can be served in place of a salad.

Grilled Hassle-Free Iron Steak

Grilled Hassle-Free Iron Steak

1 pound Iron Steak (I purchased Wagyu at Local Yocal)

1 Tbsp. olive oil

1 clove garlic – minced

One hour before grilling, rub garlic and olive oil over meat and allow the meat to come to room temperature. Place meat over hot grill and allow to cook for 5 minutes before turning the meat and cooking the other side over medium heat for 4 minutes. Place meat on a platter and cover with foil for 5 minutes to allow the juices to redistribute. Slice thinly across the grain before serving.

Grilled Cranberry/Walnut Bread

Grilled Cranberry/Walnut Bread

½ loaf fresh breakfast-style bread (I used cranberry/ walnut from Farmers Market)


Fresh berries

Ice-cream — optional

Chocolate sauce — optional

Local honey — optional

Grill buttered bread until it is toasted, about 2-3 minutes. Place bread on a plate and allow guest to create their own dessert with toppings such as ice cream, berries, chocolate sauce, honey, marshmallows or nuts.