Big Father’s Day this year! Not only is my husband (aka “Pops”) celebrating being the fabulous father that he is, he’s also celebrating being a Grandfather for the first time! Our daughter gave birth to a precious baby boy in April, and we have done nothing but enjoy our new bundle of joy since then. Also, we’re expecting another grand baby in October when our son and daughter-in-law are expecting. Lots to celebrate!

This menu is perfect for an outside celebration by the pool or just in your back yard. We grilled a London Broil, sliced it thin and then served it with a tomato fennel salad. Other sides were delicious and cold and the drink du jour was a Boozy frozen lemonade. Dessert was wonderful strawberry shortcake!


London Broil with Tomato-Fennel Salad

Kiwi Cucumber Salad

Fingerling Ranch Potato Salad

Strawberry Shortcakes

London Broil with tomato-fennel salad

(Adapted from Food Network)


2 TBSP chili powder

1 TBSP kosher salt 

1 TBSP freshly ground black pepper 

One 2- to 3-lb London broil 

Olive oil, for drizzling


2 pints cherry tomatoes, halved

1/2 cup fresh Italian parsley leaves, gently chopped 

2 fennel bulbs, sliced thin on a mandoline, fronds chopped 

1 clove garlic, grated on a rasp grater

2 TBSP agave nectar 

2 TBSP red wine vinegar 

2 TBSP extra virgin olive oil 

Kosher salt and freshly ground black pepper 

For the steak: In a small bowl, mix together the chili powder, salt and pepper.

Sprinkle it all over the London broil and rub. Wrap tightly with plastic wrap and rest for 2 hours.

For the salad: In a large bowl, add the tomatoes, parsley, fennel bulb and fronds and garlic. In a small bowl, whisk together the agave nectar, red wine vinegar, olive oil, a pinch of salt and a few grinds of black pepper. Pour this mixture over the vegetables and toss. Rest at room temperature, tossing halfway through, for about 2 hours.

Preheat a grill to high heat and leave one side of the grill off for indirect heat. Unwrap the steak and drizzle it with olive oil. Place the steak over the direct heat of the grill and cook for 5 to 6 minutes. Flip the steak, moving it to the indirect heat side, close the grill and cook until the internal temperature registers 130 degrees F for medium rare. Remove from the grill, cover gently with aluminum foil and rest for 10 minutes.

Slice the meat thinly against the grain, top with the tomato salad and serve.

Kiwi Cucumber Feta Salad

(Adapted from Nadiya Hussain)

5 TBSP extra virgin olive oil

5 TBSP freshly squeezed lemon juice

3 TBSP honey

1 garlic clove, finely grated

1 TBSP za’atar spice mix

4 TBSP tahini

1 red onion, finely diced

8 kiwis, firm but not overripe, topped and tailed and chopped into chunks, skins and all

1 hot house cucumber

7oz feta crumbled

a small handful of fresh dill, finely chopped

2 TBSP black sesame seeds

Start by making the dressing at the bottom of a large serving bowl (saves on washing-up if nothing else). Add the oil, lemon juice, honey, garlic, za’atar and tahini and mix together.

Add the onion and mix through really well. The onion will soften as it sits in the vinegar.

Add in the kiwi.

To prepare the cucumber, slice lengthways and remove the seeds using a teaspoon. Cut into long strips and cube. Add to the bowl. Add the feta on top and sprinkle over the chopped dill and sesame seeds. Don’t mix the salad till you are ready to serve.

Fingerling Ranch Potato Salad

(Adapted from Food Network)

2 lbs whole fingerling potatoes

Kosher salt 

1/2 cup mayonnaise 

3 TBSP buttermilk 

1 TBSP grated Parmesan 

1 TBSP minced fresh chives 

1 TBSP minced fresh flat-leaf parsley 

1/4 tsp garlic powder 

1/4 tsp onion powder 

1/4 tsp freshly ground black pepper 

6 strips cooked bacon, crumbled 

Put the potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, 15 to 20 minutes. Drain and let cool completely.

In a large bowl, combine the mayonnaise, buttermilk, Parmesan, chives, parsley, garlic powder, onion powder and pepper and mix until well blended. Taste and season with salt if needed.

Once potatoes are cooled a bit, slice into bite-sized pieces.

Add the potatoes to the bowl and gently mix. Transfer to a serving bowl or cover with plastic and refrigerate until ready to serve. Garnish with the bacon and scallions before serving. (I served mine with bacon on the side, since one of our family members doesn’t like it)

Strawberry Shortcakes

A few photos of our day: