(Family Features) Few things complement warm weather like a summer spread with everyone’s favorite foods. From fresh appetizers and classics like grilled hot dogs to skewered sides and sweet, sugary desserts, these summertime recipes are sure to bring friends, family and neighbors running to get in on the action.

To find more recipe ideas that bring the heat to summer cookouts, visit Culinary.net.

Up Your Grilling Game with Beloved Toppings

Hot dogs and brats are summer favorites for a reason: the delicious (and personalized) add-ons. Make sure your spread fits everyone’s taste buds with an assortment of tasty toppings like these:

• Ketchup
• Mustard
• Relish
• Hot sauce
• Onions
• Pickles
• Sauerkraut
• Cole slaw
• Jalapenos
• Diced tomatoes
• Guacamole
• Nacho cheese
• Shredded cheese

Start Summer Meals with a Bright, Fresh Salad

Bright colors and fresh flavor bring out the best in summer meals, starting with seasonal salads that look as though the ingredients were just picked from a garden.

Orange, grapefruit and avocado are perfect accompaniments in this Citrus Spring Mix Salad when paired with Fresh Express Spring Mix. This garden-fresh blend combines carefully selected tender baby butter and red and green leaf lettuces with baby greens including spinach, arugula and kale that are picked when the tiny leaves are perfect and whole.

With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads, as well as an assortment of salad greens you can use to create your ideal summer dishes, the kits and lettuce blends are available in the refrigerated product department of your favorite grocery store.

Visit freshexpress.com to discover more than 300 fresh recipes and find availability near you.

Citrus Spring Mix Salad

Prep time: 5 minutes
Total time: 10 minutes
Servings: 2

Dressing:

• 1/4 cup orange juice
• 1 teaspoon grated orange zest
• 1 teaspoon white wine vinegar
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/8 teaspoon salt

Salad:

• 1 package (5 ounces) Fresh Express Spring Mix
• 1 navel orange, peeled and sectioned
• 1 red grapefruit, peeled and sectioned
• 1 avocado, peeled, pitted and sliced
• 1/4 cup red onion, thinly sliced

1. To make dressing: In small bowl, whisk orange juice, orange zest, white wine vinegar, Dijon mustard, sugar and salt. Set aside.
2. To make salad: In large bowl, toss spring mix with salad dressing. Divide salad evenly among two plates. Top with oranges, grapefruit, avocado and onion.

A Simple, Skewered Side

Keep your summer meals simple by leaning into versatile ingredients that can help you whip up a variety of side dishes.

These Grilled Red Potato Skewers display the delicious, nutritious, versatile qualities of Wisconsin Potatoes. With a multitude of varieties, they’re a favorite among world-class chefs, home cooks, large and small supermarkets and even the pickiest of eaters.

It can be love at first bite with these 100% gluten-free potatoes that can add a touch of nutrition to summer cookouts. They’re a good source of vitamin B6, high in vitamin C, rich in potassium and an excellent source of fiber.

Find more recipe ideas by visiting eatwisconsinpotatoes.com.

Grilled Red Potato Skewers

Recipe courtesy of the Wisconsin Potato & Vegetable Growers Association
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 2 medium russet or Yukon gold Wisconsin potatoes or 6 red Wisconsin potatoes
• 2 medium zucchini
• 1/2 smoked sausage rope
• 4 skewers (12 inches each)
• 1/2 cup Italian dressing

1. Preheat grill to medium heat. Cut potatoes in half. Cut zucchini and sausage same width as potatoes. Skewer potatoes, zucchini and sausage. Repeat for each skewer.
2. Place skewers in dish and cover with Italian dressing. Marinate 5 minutes.
3. Place skewers on grill and cook 5 minutes on each side, or until potatoes are done. Remove from grill and serve.

Cap the Night with a Brown Sugar Delight

Summer meals from small plates to grilled fare may be tasty, but don’t fill up entirely on the main course. Remember to save room for your favorite warm-weather sweets.

These Brown Sugar Meringues provide bursting summertime flavor in a little, handheld bite. They’re ideal for sharing with loved ones after a weekend barbecue or birthday celebration and, with just a few ingredients, they’re as easy to make as they are to enjoy.

To help bake this delicious dessert, you can trust Domino to deliver quality, consistency and results that only a century of experience can bring. Its Light Brown Sugar offers a buttery, caramel flavor, making it a perfect choice for sweets of all kinds.

Find more summery sweets at DominoSugar.com.

Brown Sugar Meringues

Prep time: 20 minutes
Cook time: 1 hour, plus 1 hour rest time
Yield: 3 dozen meringues

• Water
  6 large egg whites, at room temperature
  1 cup Domino Light Brown Sugar
  3/4 cup Domino Granulated Sugar Easy Baking Tub
  1/8 teaspoon salt
  2 tablespoons Domino Turbinado Sugar (optional)

1. Preheat oven to 225 F. Line three baking sheets with parchment paper. Set aside.
2. Pour 1 inch of water into medium saucepan and heat it until simmering. In heat-proof bowl, mix egg whites, brown sugar, granulated sugar and salt. Put bowl on top of saucepan and warm mixture until it reaches 125 F. Stir continuously and make sure mixture does not touch water.
3. Carefully remove from heat. Using electric mixer, beat mixture at high speed 8-10 minutes. Transfer meringue into piping bag fitted with star tip. Pipe 12 meringues per baking sheet.
4. Sprinkle turbinado sugar on top of meringues, if desired. Bake 1 hour. Turn off oven and allow meringues to rest inside oven 1 hour. Remove from oven and enjoy.

Photo courtesy of Shutterstock (hot dogs)

(Family Features) Keep the grill cooking all summer long with a family favorite, seafood, and satisfy taste buds with fresh flavors hot off the grates. While some people assume seafood is challenging to cook, it can actually be an easy meal for home chefs of all skill levels.

To ensure your cookout is an unrivaled success, start with seafood that brings superior taste to the table. From crustaceans to a wide selection of unique-tasting oysters and sea scallops, mussels and clams, Maine Seafood offers something for all seafood lovers.

With a coastline that stretches 3,478 miles along the cold, clean North Atlantic, the state is home to a diversity of both wild-caught and farmed species.

Get inspired by these Maine Seafood grilling tips, sure to elevate your at-home seafood experience with the state’s superior taste and quality:

Littleneck Clams
Heat grill to medium-high heat then place littleneck clams directly on grill grates or in a single layer on a large baking pan. After 5-7 minutes on the grill, clams will begin to open. Without spilling juice, carefully place clams on a serving platter. Serve with melted butter or in pasta. Discard clams that don’t open.

Oysters
Place oysters cupped sides down directly on grill heated to medium-high. Cover the grill and cook until oysters open and meat is opaque and cooked through, about 5 minutes for smaller oysters and 8-10 minutes for larger ones. Place on a serving platter, remove top shells and run a sharp knife along insides of bottom shells to detach oysters. Top with garlic butter and serve with lemon.

Salmon
Heat grill to medium-high heat. Pat salmon dry; brush with olive oil and top with seasonings. Place salmon skin side down on grill grates and cook 6-8 minutes, or until meat turns opaque. You can also try a grill-safe cedar plank to infuse added flavor.

Haddock
Heat grill to medium-high heat. Pat haddock – flaky white fish that’s sweet and delicate – dry and brush with olive oil. Wrap fillets in aluminum foil with herbs and seasonings; completely seal with seam sides facing upward. Grill 8-10 minutes, or until meat turns opaque.

Lobster Tail
For a delicious twist this summer, enjoy these tender, tasty Grilled Lobster Tacos with vinegar slaw and cilantro lime crema.

For easy, delicious recipe inspiration and to order seafood straight to your door, visit SeafoodfromMaine.com.

Grilled Maine Lobster Tacos

Total time: 25 minutes
Servings: 8

Vinegar Slaw:

• 2/3 cup apple cider vinegar
• 1 teaspoon celery seeds
• 2/3 cup white sugar
• 1 cup water
• 1/2 small head green cabbage, shredded or cut thinly (approximately 8 cups)

Cilantro Lime Crema:

• 1/2 cup sour cream
• fresh cilantro leaves, chopped
• 1/2 cup mayonnaise
• 4 teaspoons fresh lime juice
• 1 lime, zest only, minced
• 1/2 teaspoon minced garlic
• kosher salt, plus additional to taste, divided
• freshly ground black pepper, to taste

Lobster Tacos:

• Extra-virgin olive oil
• 4 large (4-6 ounces each) Maine Lobster tails, defrosted
• 4 tablespoons unsalted butter, melted
• salt, to taste
• pepper, to taste
• 8 small flour tortillas
• pico de gallo
• 1 lime, cut into wedges for serving

1. To make vinegar slaw: In small saucepan over medium heat, heat apple cider vinegar, celery seeds, sugar and water; stir until sugar dissolves. In large bowl, pour mixture over cabbage; cover and refrigerate.
2. To make cilantro lime crema: In blender, blend sour cream, cilantro, mayonnaise, lime juice, lime zest and garlic. Season with salt and pepper, to taste; refrigerate.
3. To make lobster tacos: Preheat grill to medium-high heat.
4. Brush grill grates with oil to prevent sticking. Using kitchen shears, cut lobster shells in half lengthwise. Place skewer through meat to prevent curling during cooking.
5. Brush lobster meat with melted butter and season with salt and pepper.
6. Grill lobster tails meat side down 5 minutes then flip.
7. Brush meat again with butter and cook 5 minutes, or until opaque throughout. Cook to 140 F internal temperature.
8. Remove meat from shells and cut into bite-sized chunks or leave whole, if desired.
9. Place tortillas on grill 30-60 seconds per side, or until warmed and slightly brown.
10. Add drained slaw to tortillas. Top with lobster meat, pico de gallo and cilantro sauce. Serve with lime wedges.

Source: Maine Seafood

(Family Features) Most parents face the same mealtime dilemma - making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.

For recipes and how-to videos, visit the Real Food Project at www.Hellmanns.com or www.BestFoods.com.

Pimento (Red Pepper) Cheese-Bacon Burgers

A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
4 servings

• 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne powder
• 1/4 pound extra sharp white cheddar cheese, coarsely grated
• 1/4 pound extra sharp yellow cheddar cheese, coarsely grated
• 1/3 cup drained and finely chopped roasted red peppers or piquillo
• 1-1/2 pounds lean ground beef
• 4 hamburger buns
• 8 thick slices double smoked bacon, crisp-cooked

1. Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
2. Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
3. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.

Smoked Chile Cole Slaw

A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
4 servings

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1 medium head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 1 small onion, halved and thinly sliced
• 1/4 cup chopped fresh cilantro

1. Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Goat Cheese Crostini With Grape Salsa

A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
6 servings

• 1 cup red grapes, diced
• 1 cup blue and/or black grapes, diced
• 1/2 small red onion, finely chopped
• 1 jalapeño pepper, finely chopped
• 3 tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
• 2 tablespoons red wine vinegar
• 4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
• 6 ounces herbed goat cheese, slightly softened
• 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise

1. Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
2. Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
3. Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.

Grilled Potato Wedges With Malt Vinegar-Tarragon Dip

A Bobby Flay Recipe
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
6 servings

• 2/3 cup PLUS 1 teaspoon malt vinegar
• 1-1/2 cups Hellmann's® or Best Foods® Real Mayonnaise
• 1 tablespoon chopped tarragon
• 5 Russet or all-purpose potatoes, scrubbed
• 1/4 cup canola oil
• 2 tablespoons finely chopped flat-leaf parsley

1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
2. Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
3. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
4. Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.

Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.

Source: Hellmann's