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Learn how to make three quick and easy grilling recipes for a fun backyard bbq! These recipes are super simple to whip together and family friendly! #sponsored

This past weekend we decided to have a little campout in our backyard. We grilled. We read books in our makeshift little fort tent. And, we made homemade ice cream. 

I was excited to partner with Clover Sonoma for some tasty grilled recipes because they have been my favorite dairy brand since I first discovered them in my CSA box (a subscription box of community sourced agriculture). 

They are a third generation family-owned dairy based in northern California and they work with 30 family farms in their area to bring us delicious and quality dairy. While yes, they won me over with milk and butter, the more I learned about how they do business and what’s important to them, I truly fell in love with their brand. 

Clover Sonoma is celebrating 20 years of being American Humane Certified and they were the first in the U.S. to be certified because of their rigorous animal welfare standards. They also give at least 5% of their annual profit to support charitable organizations that elevate dairy and support the community. 

So, I set out to make some summery recipes with some of my favorite dairy products and the results are delicious.

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Steak and Pepper Kabobs with Garlic Butter Chimichurri

  • Author: Lindsay Grimes Freedman
  • Prep Time: 30 min
  • Cook Time: 7 min
  • Total Time: 37 min
  • Yield: 4 kabobs 1x
  • Category: main dish
  • Method: grilling
  • Cuisine: kabobs
  • Diet: Gluten Free
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Ingredients

Kabobs:

  • 1 lb. sirloin steak, cut into cubes
  • 1 jar of Clover Sonoma Culinary Garlic Butter, melted
  • ¼ cup soy sauce or tamari
  • 1 onion, cut in 2 inch pieces
  • 1 bell pepper, cut in 2 inch pieces

Chimichurri

  • ½ shallot, finely chopped
  • ½ jalapeno, finely chopped
  • ½ cup chopped parsley
  • ¼ cup chopped cilantro
  • ¼ cup chopped fresh oregano
  • 3 tablespoons red wine vinegar
  • 1 jar of Clover Sonoma Garlic Butter, melted
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper

Instructions

  1. Place the steak, garlic butter, and soy sauce in a medium bowl. Stir to combine and allow to marinate for at least 30 minutes.
  2. In a medium bowl, combine the shallot, jalapeno, parsley, cilantro, oregano, vinegar, garlic butter, olive oil, salt, and pepper and mix to combine. Allow to sit for 30 minutes.
  3. Preheat the grill on high for about 5 minutes. Once hot, turn down the heat to medium.
  4. Pierce the steak, onion, and pepper with metal skewers, alternating between the meat, pepper, and onion pieces. If you are using wooden skewers, make sure to soak them in water for 1 hour before you assemble the kabobs. 
  5. Place the kabobs on the grill for 3 minutes, then flip and cook the other side for 2 – 3 minutes. 
  6. Plate the grilled kabobs and top with the chimichurri.

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The Best Grilled Cheese

  • Author: Lindsay Grimes Freedman
  • Prep Time: 5 min
  • Cook Time: 6 min
  • Total Time: 11 min
  • Yield: serves 2 1x
  • Category: main dish
  • Method: grilling
  • Cuisine: sandwich
  • Diet: Vegetarian
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Ingredients

  • 4 slices of your favorite bread (country, gluten free, sourdough)
  • 4 tablespoons Clover Sonoma Organic Salted Butter, room temperature
  • 4 – 6 slices Clover Sonoma Organic Sharp Cheddar Cheese

Instructions

  1. Preheat the grill on high for about 5 minutes. Once hot, turn down the heat to medium.
  2. Spread 1 tablespoon onto one side of each slice of spread and set aside. 
  3. Place two slices of bread, butter side down, onto the grill. Add the cheese on top of the bread and the other slice of bread on top, butter side up. 
  4. Close the lid and allow to cook for 2 – 3 minutes until it appears golden brown and there are grill marks on the bread.
  5. Flip the grilled cheese to cook the other side for another 2 – 3 minutes. 
  6. Remove from the grill, cut into halves, and enjoy!

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Grilled Cinnamon Sugar Peaches with Ice Cream

  • Author: Lindsay Grimes Freedman
  • Prep Time: 3 min
  • Cook Time: 5 min
  • Total Time: 8 min
  • Yield: serves 4 1x
  • Category: dessert
  • Method: grilling
  • Cuisine: peaches
  • Diet: Gluten Free
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Ingredients

  • 4 freestone peaches
  • 8 teaspoons Clover Sonoma Culinary Brown Sugar and Cinnamon Butter
  • Vanilla ice cream
  • ½ teaspoon ground cinnamon, for topping

Instructions

  1. Preheat the grill on high for about 5 minutes. Once hot, turn down the heat to medium.
  2. Cut the peaches in half and remove the center pit. 
  3. Place the peaches on the grill, flat side down, and grill for five minutes until the peach slightly softens and there are grill marks. 
  4. Flip the peach and grill the other side for about 3 minutes.
  5. Place the peaches, and place 1 teaspoon of the brown sugar cinnamon butter in the center cavity of each peach. 
  6. Also top it with scoop vanilla ice cream and sprinkle with additional cinnamon for garnish. 

Enjoy!! xo

Thank you so much to Clover Sonoma for sponsoring this post! I love working with my favorite brands and couldn’t be happier they support The Toasted Pine Nut! xo