The Pioneer Woman's Best Recipes for a Summertime Cookout

This gorgeous summer salad features freshly chopped avocado and colorful peppers over a bed of crisp romaine. Did we mention the irresistible cilantro lime dressing and cotija cheese crumble?

Ripe tomatoes and fragrant basil are essential to this balsamic glazed caprese. Layer in thick slices of fresh mozzarella for a taste of summer in every bite.

Shake up your usual potato salad routine with Ree’s Italian-inspired twist. It's loaded with mozzarella balls, marinara, basil and salty pepperoni bits.

Fresh jalapeno and smoky pepper jack cheese add a fiery kick to these 16-minute quesadillas.

Seasonal picks like zucchini, squash and bell peppers star in Ree’s top-rated salad.

Ree uses a combination of fresh berries and berry jams for this easy cake. Make it ahead of time and then pop in the fridge to chill out until you’re ready to serve it.

Adobo sauce and jalapenos add a punch of heat to Ree’s super creamy pimento cheese.

Skip the taco shells and stuff fresh tomatoes with all of your favorite taco fixings!

Ree transforms gazpacho, a cold tomato-based soup, into a fresh pasta sauce that she finishes with tons of fragrant herbs.

Ree boils the potatoes until tender before grilling, which ultimately saves tons of time.

Take your pick between meaty, spicy or veggie pinwheels, or try all three!

Ree uses store-bought puff pastry dough for these quick and easy fruit tarts filled with a sweet mix of berries and topped with homemade whipped cream.

Orange liqueur and bubbly prosecco form the base of this fruity adults-only sipper.

It’s all about the spice mix here. Ree likes a combo of lemon pepper seasoning, garlic powder and fennel seeds to give the beef tons of flavor.

16 minutes is all you need for this warm fruit crisp layered with sweet berries and a cinnamon-almond topping.

Ree turns up the heat on the classic pasta salad by using adobo sauce from chipotle peppers.

“This was DEEEElicious,” one fan told us, “It was super easy to make, took virtually no time.”

Blue cheese crumbles and crispy bacon bits add a salty, tangy bite to this dip, which Ree likes to serve with crackers and corn chips.

Ree adds a summer spin to store-bought brownie mix by finishing off the brownies with all of the great s’mores fixings and a salted caramel drizzle.

With in-season tomatoes and basil at the ready, Ree doesn't need to do much to showcase their natural sweetness. She simply tosses them with a garlic oil and tangy balsamic to create a light, fresh salad.

Put a slight spin on traditional potato salad with a BBQ dressing. It’s the perfect side to complement any grilled main dish.

Turn up the heat on roasted corn with a four-chile butter made from Anaheim, poblano and jalapeno peppers and chili powder.