Father's Day and Summer Solstice

About author / Christine Gable

Culinary enthusiast; kids cuisine and slow cooking; magazine recipe developer; professional writer. Her simple recipes are great for family dinners.

Not only is Father’s Day right around the corner, so is the first day of summer, or Summer Solstice as traditional cultures have referred to it through millennia. But how does Father’s day take shape in your family? Is it a last minute grab-and-go gift holiday? Hit the mall, grab a tie or shirt (and don’t forget the card), and take it to the gift-wrap counter? Do you remember to send that card—and even tuck a gift card (Home Depot, Golfer’s Heaven, Baseball Bonanza) inside? That’s really what it’s turned into, hasn’t it? Another gifting holiday—if we pay attention to and heed the commercial powers-that-be, that is.

Perhaps this year you and Dad are ready for something different. Perhaps this year you could pick up Dad’s gift on your way through the grocery store. Hey, I’m not thinking a Hungry Man Dinner either. Bear with me.

I’m suggesting that you and your kids do a little planning, a little brainstorming—some detective work indeed. First, think back to some of Dad’s favorite dinners ... is he a meat and potatoes guy? Or does he strictly eschew red meat in favor of beans and tofu? Does he really dig into hearty simmered soups or creamy pasta dishes? Or fried chicken or salami, sausage and onion sandwiches?

Whatever makes your dad sit up and take extra notice when he sits down after a hard day’s work is what we’re after. Take a look at the list you’ve brainstormed and narrow it down. Pick the one that will bring a smile to Dad’s face and be manageable for the kids to cook. Better yet, have them do the choosing.

This Father’s Day is the ideal opportunity for kids to show off their growing culinary skills and whip up a gift at the same time. When you make a meal as a gift for someone, it gives in two ways. Sure, it nourishes the body, feeds our physical needs—but secondly—and sometimes more importantly in today’s busy world, it’s an opportunity to stop and connect. Hey, don’t rush pell-mell through the gifted meal—stop and talk—about real life, what’s working, what you’ve been up to … in your life, in your dad’s life. This is a case where the Europeans’ leisurely and extended meal times are a pleasure to emulate.

I bet you’re wondering what my kids will be doing this Father’s Day for their dad, eh? Well, don’t tell ... we’re going to grill it. This is an area where their dad’s expertise shines—and who knows, he may even wander out to offer his tips when he sees what we’ve planned. But this year the kids will wrap the potatoes in foil and start the grill—turn the potatoes every 15 minutes, and marinate some veggies in balsamic vinegar and oil.

Oh yes, they’ll get to try their hand at turning the steaks and get some first-hand grill time—and we’ll all get to hang with Dad for a while. And who knows, after our bellies are full, maybe we’ll all throw some ball together or toss Dad a pack of his favorite cigars. But one thing’s for sure: we’ll have meat and potatoes and the kids’ll be grillin’ it.

Here’s a tasty and delicious way to marinate some veggies to go along with the meat and potatoes—easy and delicious—and one of our favorites.

Serves/Makes: 4

• 4 cups sliced fresh vegetables such as zucchini, yellow squash, eggplant, onions (slice 1/4-inch thick)
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil