This season, elevate your cookout game with dishes that are just as exciting as they are nourishing.
From juicy mushroom skewers to seafood-stacked shrimp crab cakes, sweet and decadent strawberry vegan cornbread, and rainbow-roasted veggie medley, each recipe brings big flavor, bold color, and healthier ingredients to the table.
Whether grilling for a big holiday bash or keeping it intimate with a few loved ones, these vibrant, feel-good recipes prove that wholesome food can be the star of the party.
“I grew up watching my mom turn food into delicious art on a plate. You don’t have to sacrifice flavor to eat well,” said Bianca Barnes, a second-generation culinary artist. “Healthy alternatives at a cookout aren’t about restriction, they’re about reimagining traditional favorites with heart, health, and a lot of creativity.”
Smoky Mushroom Skewers
Lance London, CEO Big City Foods
About the Dish:
Restaurateur and CEO Lance London, renowned for the soulful flavors of Carolina Kitchen, delivers a dish that’s both smoky and satisfying.
These mushroom skewers are a flavor-packed, plant-forward alternative to beef, with that same juicy, grilled appeal. Whether brushed with garlic butter or doused in a tangy barbecue glaze, this dish proves that mushrooms can be the main event.
Ingredients
- 4 tablespoons of salted butter, melted
- 2 tablespoons of soy sauce
- 1 teaspoon of lemon zest
- 1 tablespoon of lemon juice (from 1 lemon)
- 1 teaspoon of honey or light brown sugar
- 1/2 teaspoon of black pepper
- 2 garlic cloves, grated
- 1 1/2 lb. cremini mushrooms, trimmed
- 1/2 tsp kosher salt
- 6 green onions, sliced crosswise into 1 1/2-inch pieces
- 1 teaspoon fresh thyme leaves
Directions
- In a measuring cup, whisk together the butter, soy sauce, lemon zest, lemon juice, honey, pepper, and garlic.
- In a large bowl, combine mushrooms, salt, and half the butter mixture. Toss to coat well. Cover and let marinate at room temperature for 30 minutes.
- Preheat the grill to medium-high heat (400°F to 425°F).
- Thread mushrooms and green onions alternately on six 12-inch skewers.
- Grill skewers covered, 3 minutes per side, until grill marks form.
- Uncover and brush with reserved butter mixture and add sliced green onions. Grill 1–2 minutes more, turning occasionally.
- Remove from the grill, brush with remaining butter mixture, and sprinkle with thyme.
Tip: This recipe also works well in the oven. Roast mushrooms at 400°F until tender, or about 12 minutes.
Shrimp Crab Cakes
Joyce Barnes, Culinary Artist
Joyce’s Kitchen
About the Dish:
Joyce Barnes brings over 30 years of culinary expertise with her shrimp and crab cakes, a lighter, nutrient-rich alternative to beef patties. With omega-3 rich seafood, protein-packed cheese, and a crisp golden finish, these crab cakes are the perfect blend of health and flavor. Barnes instilled her love of bold flavors and innovative dishes in her daughter, Bianca Barnes, a professional baker, whose decadent dessert recipe follows as part of a special Mother’s Day duo.
Ingredients
- 1 pound of lump crabmeat, drained
- 1 pound of shrimp, minced
- 1 1/2 cups mozzarella cheese
- 1 large egg
- 1/4 cup mayonnaise (or vegan alternative)
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup flour
- 1 teaspoon Old Bay seasoning
- Additional seasonings to taste
Preparation
- In a large bowl, combine all ingredients. Mix well.
- Add more mayonnaise if the mixture is too dry.
- Flatten mixture into cakes
- Place on grill or heat 2 tablespoons of olive oil and place in a skillet.
- Cook until golden brown on one side, then flip.
- Remove from the grill or pan and serve hot.
- Yields between 12-15 patties depending on size.
Tip: Serve on a bed of greens or tuck into a whole-grain bun for a healthier twist on a burger.
Strawberry Vegan Cornbread
Bianca Barnes, Baker & Creative Designer
Bianca’s Alluring Gifts
About the Dish:
Second-generation culinary talent, Bianca embodies the perfect blend of family tradition and artistic creativity with her flavorful, decadent food creations. This decadent, dreamy treat is moist and delicious, using dairy-free substitutes to ensure everyone can enjoy it. Topped with optional luscious cream cheese drizzle, it’s a dish that will leave your guests inspired and asking for seconds.
Ingredients
- 3 cups all-purpose flour
- 1 cup cornmeal
- 2 cups sugar
- 2 Tbsp baking powder
- 1 tsp salt
- 1 banana (mashed)
- 2 cups soy milk
- 2/3 cup vegetable oil
- 1 Tbsp honey
- 1 cup strawberries, diced small
Directions
- Preheat oven to 325°F.
- In one bowl, combine all wet ingredients.
- In another bowl, mix dry ingredients.
- Combine wet and dry ingredients. Fold in diced strawberries.
- Spray baking pan or nonstick skillet with nonstick baking spray.
- Pour batter into pan.
- Bake for 30 to 60 minutes, substitutes may affect bake time. For best results, bake until middle of cornbread firms up, checking occasionally. May also check with a toothpick until it comes out mostly clean.
Creamy Vanilla Drizzle (optional)
- 1/2 block softened cream cheese
- 1 egg
- 1 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 1 Tbsp milk
Directions for Drizzle
- Whisk or blend all ingredients until smooth and pourable.
- If needed, add additional teaspoons of milk until drizzle reaches desired pouring consistency
- Drizzle over cornbread while hot and just removed from oven.
Tip: For a vegan version of the drizzle, substitute the egg with 1 Tbsp flaxseed meal + 3 Tbsp water, and use vegan cream cheese. Dessert is just as decadent without the drizzle for those needing to watch sugar intake.
Herb-Roasted Rainbow Veggies with Crispy Chickpeas
Danielle Branch Brown, Vegan and Gluten Free Chef
About the Dish:
Vegetables don’t always steal the show at a cookout. As a gluten-free and vegan food expert, Brown brings her flair for flavor to this veggie roast packed with bold herbs, rich balsamic glaze, and crispy chickpeas for that perfect pop of crunch and plant-based protein. It’s aromatic, colorful, and hearty enough to stand alone. This dish doesn’t just make veggies exciting, it turns them into the main event.
Ingredients
- 1/2 cup balsamic vinegar
- 1/4 cup extra virgin olive oil or avocado oil
- 5 garlic cloves (better if roasted)
- Juice of 1 lime
- 1/2 tsp sea salt
- 1/2 tsp black peppercorn
- 1/2 tsp turmeric
- Pinch of ground ginger
- 2 medium zucchini
- 2 fresh eggplants
- ½ lb. green bell peppers
- 1 leek (to include leaves)
- 1 cup red peppers
- 1 cup turnips, cubed
- 2 sweet potatoes, cubed
- 1 cup yellow squash
- 1 cup chopped carrots
- 1–2 cans chickpeas, drained and rinsed
- Herbes de Provence seasoning (to taste, may also substitute your own favorite seasonings)
- 1/4 cup currants
- 1/4 cup walnuts (optional)
Directions
- Preheat oven to 450°F (or preheat grill).
- Lightly grease a baking sheet for oven or aluminum foil for grilling.
- Chop all vegetables into midsize cubes, or preferred shape.
- Place into large mixing bowl.
- Create balsamic glaze by combining balsamic vinegar, oil, garlic, lime juice, sea salt, black peppercorn, turmeric, and ginger into a food processor or blender.
- Pour glaze over veggies in large mixing bowl. Toss to coat and season with Herbes de Provence (or desired seasonings).
- Roast veggies for 30–40 minutes, stirring halfway through, until desired texture is reached.
- While veggies roast, drain and rinse 1-2 cans of chickpeas.
- Add chickpeas to baking sheet, drizzle with olive or avocado oil and top with your favorite seasonings. Mix well.
- Roast for around 20 minutes until crispy.
- Once done, combine vegetables, chickpeas, currants, and walnuts (unless omitted).
- Serve warm and enjoy a colorful, aromatic masterpiece!
