New England Cookout

Kids can mash together the butter mixture in a bowl and help you wrap the fish in foil before grilling.

Ingredients
4 tbsp. unsalted butter, at room temperature
1 1/2 tbsp. minced shallot
2 garlic cloves, minced
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. pepper
4 flounder or sole filets
1/4 cup lemon juice
4 thin slices of lemon
8 small shrimp
4 sprigs fresh dill

Directions
1. In a small bowl, mash together the butter, shallot, garlic, Dijon mustard, salt, and pepper with a fork.

2. Place 4 sheets of aluminum foil, each about 17 inches long, on your work surface. On each piece, center a fish filet, tucking in the ends so that the fish is an even thickness. Dot or spread the butter mixture over the filets. Sprinkle them with the lemon juice and top with a slice of lemon. Nestle 2 shrimp over each lemon slice and top with a sprig of dill.

3. Fold the foil into packets (for fun, you can make a fish shape by crimping one side of each packet in a C for a tail). Place the packets on a medium-hot grill for about 8 minutes or until the fish is just cooked through. Serves 4.

SUGAR SNAPS WITH HONEY MUSTARD DIP

Sugar snaps are my daughter's favorite vegetable. When served with this simple dip, the peas are even more enticing.

Kids can measure and stir the dip.

Ingredients
1 lb. sugar snap peas
2/3 cup plain yogurt
1/4 cup honey
2 tsp. Dijon mustard

Directions
1. Pinch the flower ends off the peas and remove the strings.

2. Bring a large saucepan of lightly salted water to a rapid boil. Add the sugar snaps. Immediately drain them in a colander, then plunge the peas into a bowl of ice water for 5 minutes. Drain and pat them dry.

3. To make the dip, combine the yogurt, honey, and Dijon mustard in a small bowl. Serve the dip surrounded by the blanched sugar snaps. Serves 4 to 6.

GRILLED TINY NEW POTATOES

You can purchase new potatoes--the first tiny red potatoes of the season --at your local farmers market or farm stand. We grill them in foil packets and serve with a yogurt-sour cream dip.

Kids can help scrub the potatoes, wrap them in foil, and mix up the yogurt-sour cream dip.

Ingredients
1 lb. tiny (about 1-inch) new potatoes
3/4 tsp. salt or to taste
1/2 tsp. pepper or to taste
2 tbsp. water
1/4 cup plain yogurt
1/3 cup sour cream
2 tbsp. chopped chives or scallion greens (optional)

Directions
1. Scrub the potatoes with water and cut out any brown spots. Cut the larger ones in half so all your potatoes are a uniform size.

2. Roll out a 2-foot piece of aluminum foil on your work surface. Arrange the potatoes in a single layer on half of the foil. Sprinkle with the salt, pepper, and water. Fold over the foil and crimp the edges firmly. Place the foil packet on a medium-hot grill for 25 to 35 minutes or until the potatoes are cooked through.

3. Meanwhile, mix the yogurt and sour cream in a small bowl.

4. When the potatoes are cooked, serve them immediately, adding more salt and pepper if necessary and sprinkling them with chives or scallion greens, if desired. Use the yogurt-sour cream mix as a dip or topping. Serves 4.