Summer is the perfect season for inviting friends and family over to enjoy a dinner party. Whether you prefer to grill in the backyard and eat under the stars or want to plan something more formal, there are plenty of amazing recipes to serve as the centerpiece for your gathering. Spice up your summer celebrations with these three great recipes.

Grilled Party Salmon

Grilling up a salmon filet provides a perfect main course for everyone to enjoy.

  • 1 skin-on side of salmon, around 3 lbs.
  • 2 tablespoons of vegetable oil
  • 1/2 teaspoon of Kosher salt
  • 1 lemon, halved
  • Black pepper, to taste

1. Preheat the grill to a medium heat level. Rub half of the oil onto the grill grates. Place the salmon on paper towels, then rub the rest of the oil onto the bare side of the salmon. Sprinkle salt and black pepper over the exposed side of the salmon as well.

2. Place on the hot grill skin side down. Close the grill cover and cook for around 20 to 25 minutes. Remove when the flesh is opaque through the thickest part and the skin is crisp. Serve with your favorite sauces.

Roasted Brussels Sprout Spaghetti Carbonara

Roasted Brussels sprouts aren't just the ideal flavor-packed side dish for something like a steak. When added to a creamy carbonara sauce over pasta, they become the star of the show in this perfect summer meal.

  • 1 and 1/2 pounds of fresh Brussels sprouts
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 1 pound of spaghetti
  • 2 whole eggs
  • 2 egg yolks
  • 1 and 1/2 cups of Pecorino Romano or Parmesan cheese
  • Black pepper, to taste
  • 5 strips of bacon

1. Trim and clean the Brussels sprouts, then pat them dry with a paper towel. Toss them in the olive oil and salt, then roast on a baking pan for around 20 minutes at 400 degrees F, or until soft enough to pierce easily with a fork.

2. Boil a pot of salted water. Cook the spaghetti for about 10 minutes, or until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

3. When the Brussels sprouts are soft and roasted, take them out of the oven and let them cool. In a bowl, blend the eggs, egg yolks, and cheese. Cut up or mash the sprouts, depending on your preferred texture. Cut the bacon into small pieces.

4. In a large frying pan, cook the pieces of bacon until they are crisp. Leave the fat in the pan. Add the spaghetti to the hot fat and turn off the heat.

5. While the pan is still hot, mix in the egg and cheese mixture. Toss the pasta rather than stirring it to coat the noodles in a creamy sauce, rather than cooking the egg. Add in the Brussels sprouts and bacon, and serve immediately.

Jerk Shrimp Pineapple Bowl

Today's recipes that include "bowl" in the name tend to focus on grain-filled bowls topped with a variety of proteins and vegetables. In this recipe, you'll go a step further by turning a pineapple into a bowl for some spicy jerk peppers and shrimp.

  • 1 pound of raw shrimp, peeled
  • 1 medium pineapple, ripe
  • 2 sweet red peppers, sliced
  • 1 jalapeno, sliced
  • 2 scallions, sliced
  • 2 tablespoons of fresh thyme leaves
  • 2 tablespoons of mild liquid Caribbean Jerk seasoning
  • 1 tablespoon of brown sugar
  • 1 tablespoon of canola oil
  • 1/4th cup of pineapple or apricot preserves
  • 1 teaspoon of minced garlic
  • 1 tablespoon of apple cider vinegar
  • 1 cup of steamed white rice

1. Cut the pineapple in half. Scoop out the center, leaving about 1/2 inch of flesh in each half. Trim the flesh away from the hard core and set aside.

2. Put a large frying pan over medium heat. Add a tablespoon of oil to the pan, then toss in the shrimp and peppers. Let the shrimp start cooking, then add the brown sugar, jerk seasoning, garlic, and fresh thyme leaves. Cook for 7 to 10 minutes, or until shrimp are opaque and firm. Add in the sliced scallions and preserves, stirring well, and remove from the heat.

3. Pack the pineapple halves with the warm rice, then top with the shrimp and pepper mixture. Garnish with slices of fresh pineapple and serve.

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