One of my favorite things to do during the summer is host outdoor parties. Thankfully with California weather, we're able to eat outside 70% of the year, but the carefree nature of friends and kids getting together during the summer months is my favorite. It may have something to do with the fact that the house is slightly less messy when everyone leaves, but Ryan and I both love the fresh air and hearing the kids run around in the backyard.

With some of my go-to summer recipes, and using a mix of my favorite outdoor entertaining and bbq products from Williams-Sonoma, I'm showing you how to throw an unforgettable backyard barbecue which will be perfect for your Labor Day celebrations or any occasion as you round out your summer.

For a casual feeling, don't overthink the tabletop. An unfinished piece of cloth draped across the patio table and accented with an earth toned runner and linen napkins will feel inviting but not too fancy. When I throw outdoor parties, I love to use potted plants, herbs, and fresh vegetables rather than flowers. It keeps the decor fresh, plus you can use them afterwards!  Simple white plates from the open kitchen collection at Williams-Sonoma allow the food to pop on the plates, and they don't make the table busy. They're our everyday plates because they can be dressed up or used for casual dinners as a family at the kitchen table.

When it's hot outside, fruit infused water is wonderfully refreshing, and has a beautiful presentation. For this dinner, I chose to do strawberries, cucumber, and mint leaves. Just fill a few carafes with water and the fresh fruit and vegetables and let it sit for a few hours before adding ice and serving!

Plastic glassware is always the way to go when you're hosting outside, in my opinion, especially when you're serving margaritas in them! Which we do, because we make these honey sweetened Worthy Bar Margaritas for pretty much every summer gathering we have!

When we throw a party during the summer, I love to try to keep as much of the food on the grill as possible to minimize clean up and also keep me outside with my guests, rather than stuck in the hot kitchen alone. With the natural beauty of nature and good friends, the menu can be kept simple but highlighted with beautiful colors from seasonal fruits and vegetables. Grab some bulb lights, and you have yourself a party.

I love to offer two types of proteins for big gatherings, so there is a little something for everyone's preferences. I chose to do a grilled salmon and marinated tri-tip roast. I marinated and grilled some summer vegetables right next to the meat. Most of the vegetable grilling racks on the market are non-stick, so I was thrilled to find this fantastic stainless wire roasting basket to make sure none of the delicate vegetables slipped between the grates.

My salmon tips:

Buy wild when you can, both for flavor and sustainability. Our Costco often has wild and fresh salmon, and the value is amazing. Otherwise, check your farmer's markets or Whole Foods. Buy the fillets with the skin on. This holds the fish together when it grills and also helps it not stick to the grill. Just double check for any small bones that may have been left in the fillet.

A grilling tip: Lightly oil the skin and grill the fish skin side down and then don't touch it! The salmon will release when it's ready and the top will begin to flake when it's cooked, usually about 6 to 10 minutes. Use a spatula to release it from the grill and transfer it to a platter or a salt plate like I used.

Stone fruits were in abundance at my market, so I nabbed a few and made a vibrant salsa to top my salmon. After the salmon cooked, I transferred it to this salt plate which added another subtle layer of flavor. You can actually grill or roast on these salt plates as well! Or refrigerate it and serve cold charcuterie and fruits on it for a hint of saltiness. It may be one of my new favorite party platters and you can use it over and over until the salt disintegrates.

To get one dish out of the way, I marinated my tri-tip roasts for 24 hours and just had to throw them on the grill. The balsamic marinade that I used works really well for flank steak, tri-tip, or skirt steak so grab what you can find or what is on sale that day!

When I was shopping at the market for inspiration for the menu, I saw all of the gorgeous heirloom tomatoes that are in season and knew I had to do something with them. I had planned on doing a watermelon salad so I ended up combining the two and used this beautiful recipe from Williams-Sonoma's recipe section on their website. I just substituted almond ricotta for the feta and used basil and champagne vinegar because it's what I had on hand. I also added a sprinkle of salt to balance the sweet fruits.

If your table is large enough, serving the food family style is always my favorite way. It eliminates the long line to get food, and keeps the conversation going while the food is passed around. The colors from the food and platters also complete the table setting.

Everybody loves ice cream on a warm day, and since my Real Deal Chocolate Chip Cookies are always a crowd pleaser, I made a double batch and put them in the freezer to chill for a little bit. I sandwiched dairy-free vanilla ice cream between two cookies for a quick, but completely decadent dessert. The parchment and twine add a nice touch, but of course aren't necessary.

Photography by Jennifer Skog | Styling by PJ Rude

Shop the Post!

*See Official Rules at sweeps.visacheckout.com/rules.html for details on non-purchase & non-enrollment entries.

This post is sponsored by Visa Checkout and Williams-Sonoma. I am an ambassador and have been compensated for my participation. However, as always, all opinions are my own. Thank you for supporting these sponsors so I can continue to create original content and new recipes for you!