3 Delicious Recipes to Say Farewell to Summer

As summer comes to a close this week, it's time to give the season the send-off it deserves. What better way to say goodbye to the season than with a final, mouthwatering grilling feast? We've written three recipes to help you make the most of these few summer days. They're simple, delicious, and sure to be a hit with family and friends!

1. Grilled Wagyu Ribeye with Charred Pineapple Salsa

Ingredients:

• 2- Wilders Wagyu Ribeye steaks
• Olive oil
• Salt and pepper
• 1 fresh pineapple, peeled and sliced
• 1 red onion, finely chopped
• 1 jalapeño, finely chopped (seeds removed for less heat)
• Fresh cilantro, chopped
• Juice of 1 lime
• Honey (optional for extra sweetness)

Instructions:

1. Brush the Wilders Ribeye steaks with olive oil and season with salt and pepper. Set aside.
2. Preheat your grill to medium-high heat. Place the pineapple slices on the grill and cook until charred, about 2-3 minutes per side. Remove and let cool, then chop into small cubes.
3. In a bowl, combine the charred pineapple, red onion, jalapeño, cilantro, and lime juice. Add a drizzle of honey if you prefer a sweeter salsa. Mix well and set aside.
4. Grill the Wagyu steaks for 3-4 minutes per side or until they reach your desired level of doneness. Let the steaks rest for a few minutes before slicing.
5. Top the sliced Wagyu steaks with the charred pineapple salsa and enjoy!!

2. Berkshire Pork and Veggie Skewers with Honey-Mustard Glaze

Ingredients:

• 1- Wilders Berkshire Pork Tenderloin, cut into 1-inch cubes
• Salt and pepper
• Olive oil
• Bell Peppers, Zucchini, Onions, and Yellow Squash, cut into cubes (or your preferred vegetables)

For the Glaze:

• 3 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 garlic clove, minced

Instructions:

1. Season the pork cubes with salt and pepper. Thread the pork and veggies alternately onto skewers.
2. In a small bowl, whisk together honey, Dijon mustard, soy sauce, and minced garlic.
3. Preheat the grill to medium heat. Brush the skewers lightly with olive oil and place them on the grill. Cook for 8-10 minutes, turning occasionally, until the pork is cooked through.
4. During the last 2 minutes of grilling, brush the skewers generously with the honey-mustard glaze.
5. Drizzle any remaining glaze over the skewers and serve immediately for a savory summer treat!

3. Herb-Marinated Wagyu Tomahawk with Grilled Corn & Avocado Salad

Ingredients:

• 1- Wilders Tomahawk Wagyu steak, your choice of size
• 1/4 cup olive oil
• 2 garlic cloves, minced
• Fresh herbs (thyme, rosemary, oregano), chopped
• Salt and pepper

For the Salad:

• 2 ears of corn, husked
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• Juice of 1 lime
• Fresh cilantro, chopped

Instructions:

1. In a bowl, mix olive oil, minced garlic, and fresh herbs. Coat the Wagyu Tomahawk in the marinade, season with salt and pepper, and let sit for at least 30 minutes.
2. Preheat the grill to medium-high heat. Grill the corn for 7-10 minutes, turning occasionally, until charred. Remove and let cool, then cut the kernels off the cob.
3. Grill the marinated Tomahawk steak for 3-4 minutes per side for medium-rare, or until they reach your desired doneness. Let rest for a few minutes before slicing.
4. In a bowl, combine the grilled corn, avocado, cherry tomatoes, lime juice, and cilantro. Toss gently.
5. Serve the sliced Wagyu Tomahawk Steak alongside the grilled corn and avocado salad, and enjoy!

With summer winding down, these recipes offer a fresh and flavorful way to enjoy the season’s final days. With a variety of flavors that everyone will love, these recipes are a great way to make the most of your last summer cookout!