June is a fun month of sun-filled activities. Schools are out, family vacations are underway, and family time is honored. Father’s Day will be celebrated June 21 this year. This special day is a celebration honoring fathers, paternal bonds, and the influence of fathers in society.

Many families enjoy grilling out on Father’s Day. Keep your dishes simple with a few tasty ingredients to enhance flavor. Grilling out can make the day with your father and family more relaxing—by letting the grill do the cooking!



  • 1/3 cup low-sodium soy sauce
  • 1 cup Italian dressing
  • 1/4 teaspoon dry mustard
  • 2 cloves minced garlic
  • 4-6 boneless, skinless chicken breasts

In bowl, add the soy sauce, Italian dressing, minced garlic, and dry mustard. Stir to combine.

Add the chicken breasts; cover and marinate in the refrigerator overnight.

Grill over hot coals for approximately 10 minutes on each side or until juices run clear.

Serves 4 to 6



  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons rice wine or dry sherry
  • 1  1/2 tablespoons sugar
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 8 cups sliced vegetables (Good options are colorful peppers, onions, zucchini, yellow squash, fresh mushrooms, carrots, and tomatoes.)

Mix the soy sauce, rice wine, sugar, ginger, and garlic in a large bowl. Add the vegetables and toss to coat. Let stand for 30 minutes.

Preheat the grill.

Transfer marinated vegetables to a grill pan, and set on the grill grates.

Grill, stirring every 2-3 minutes until vegetables are tender and lightly charred.

Serves 4 to 8



  • 2 (6 oz.) swordfish steaks, cut one-inch thick*
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 8 ounces fresh large shrimp
  • 1/8 teaspoon salt
  • 1/4 cup butter
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon water
  • 1 teaspoon freshly ground black pepper

Sprinkle both sides of the swordfish steaks with salt and pepper to taste.

Brush with a mixture of the olive oil and garlic.

Grill over medium-hot coals for 10 minutes or until cooked through.

Peel and devein shrimp; sprinkle with 1/8 teaspoon salt.

Melt butter in a skillet. Add the shrimp, lemon juice, Worcestershire sauce, water, and 1 teaspoon black pepper.

Sauté over medium-high heat for 3 to 4 minutes or until shrimp turns pink.

Place the fish on serving plates and top with the shrimp and pan juices.

Garnish with fresh basil leaves and lemon wedges.

Serves 2

(*May substitute orange roughy, red snapper, or grouper for swordfish.)