Chef Garrison Price stops by the TODAY kitchen to prepare the perfect end-of-summer meal. He shows us how to make a roasted beet and burrata cheese salad, grilled New York strip steak with beautiful baby eggplants and a fresh herb salsa and a refreshing sparkling rosé wine cocktail.

Keep the flavors of summer alive with these refreshing recipes!

Nathan Congleton/TODAY

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Roasted Baby Beets with Burrata, Lime and Garden Herbs

Cook Time:

45 mins

Prep Time:

10 mins

Servings:

4

Garrison Price

Beets have a delicious earthy sweetness that compliments the richness of the burrata. The beets can be prepared, marinated and chilled ahead of time, which makes this dish easy to serve for parties.

Nathan Congleton/TODAY

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Grilled New York Strip Steak with Eggplant and Salsa Verde

Cook Time:

10 mins

Prep Time:

15 mins

Servings:

4

Garrison Price

I love this recipe because it is super simple and features these gorgeous Fairy Tale eggplants. Salsa verde can be used as a condiment with any other protein or grilled vegetable of your choice.

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Rosé Spritz

Prep Time:

5 mins

Servings:

1

Garrison Price

This recipe is a great way to enjoy rosé at the end of summer.

If you like those summery recipes, you should also try these:

TODAY

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Grilled Shrimp Skewers and Corn on the Cob

Al Roker

Ryan Scott

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Baby Vegetable Quiche

Cook Time:

35 mins

Prep Time:

20 mins

Servings:

6-8

Ryan Scott