This Easy Summer Grill Out Is Worthy of a Michelin Star

Seared duck, grilled cucumbers, and green almond vinaigrette are not exactly the most traditional summer barbecue fare.

But we're deep into June and maybe you're looking to switch up your food pyramid of burgers, hot dogs, and potato salad. If you want to step up your grill game and make something truly memorable, then we have the menu for you.

This vegetable-centric approach to the classic summer grill out is the brainchild of Daniel Burns, chef and co-owner of Luksus—the tiny Michelin-starred restaurant behind Brooklyn craft beer bar Tørst. But when Burns, who's also worked at noma and Momofuku, came to the MUNCHIES garden this summer, he didn't overthink it.

RECIPE: Summer Grill Out

"I just went for all the nice-looking stuff," he told us. "I was mostly just thinking [about] salad. All of these things were very flavorful."

What we really learned from Burns is how to improvise and keep things fresh; it's totally fine to substitute some herbs and vegetables for other, fresher stuff found in your garden or grocery store. This is more of an approach than a recipe.

And, as you already know, the key to an enjoyable summer is going for the "nice-looking stuff."