One thing I learned as I got older and less cynical: summer is not actually endless. It’s always over far too soon, so when you can spend time on the dock with your friends, having a few snacks and drinks, that’s exactly where you must be. And these dishes—fresh, quick, and each with a little wow factor—are what you must be eating. I hope that you’ll treat these recipes as a vague set of loose recommendations: swap in the ingredients you have in the cupboard and don’t fuss if something is missing. Because if you’re in the kitchen worrying about following a recipe to the letter, you’re not down on the dock having fun and enjoying the non-eternal sunshine. Let’s get creative.

Grilled Ginger-Garlic Edamame

As a snack, grilled edamame is as simple as it gets—just cook shell-on soybean pods on the barbecue until they blister and char a little, then toss them in a flavourful sauce. You can follow this recipe for a sweet-and-sour garlicky sauce, or use it as a jumping-off point.Some tasty add-ons: red pepper flakes, black pepper, chili powder, or chopped peanuts; Lao Gan Ma (chili crisp); crushed seaweed; sesame oil, and soy sauce—or forget the sauce entirely and just sprinkle with some coarse salt.

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Course Appetizer, happy hour

Servings

Ingredients

2 tbsp lemon juice
1 tbsp honey
2 cloves garlic grated
2 tsp fresh ginger grated
¼ tsp salt
1 bag (450 g) frozen edamame in the shell

Instructions

In a large bowl, stir together lemon juice, honey, garlic, ginger, and salt.
Place edamame in a grill basket on barbecue over medium-high heat. Close lid and cook, stirring occasionally, until shells are slightly blistered and charred.
Add grilled edamame to ginger-garlic sauce and toss. Serve warm or at room temperature.

Keyword appetizer, hors d'oeuvres, snack

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This recipe originally appeared in our June/July ’24 issue.

Grilled ginger-garlic edamame is a quick and simple snack for down on the dock