Warmer weather, longer days and smells of sizzling meat on the grill can only mean one thing – summer has officially arrived. As you gear up for the season of backyard barbeques and spontaneous weekend getaways, don’t let the cost of summer entertaining take a toll on your wallet.

Consider stopping at ALDI, where you can find a variety of fresh produce and high quality cuts of grill-ready meat for up to 50 percent less than traditional grocers for comparable products, so you can spend less on your grocery bill and more on making summer memories last all year long.

(Make for $3.61 per serving from ALDI)

Makes two 16-ounce mason jars

1/2 cup fresh parsley

1/2 cup Little Salad Bar Flat Leaf Spinach

1/4 cup grated Priano Asiago Cheese Wedge

1/4 cup Carlini Pure Olive Oil

6 tablespoons Southern Grove Cashew Halves, chopped

1-1/2 tablespoons Stonemill Essentials Minced Garlic in Olive Oil

1/2 lemon, zested and juiced

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

1/4 cup SimplyNature Organic Diced Tomatoes

1/4 cup Tuscan Garden Large Pitted Ripe Olives, chopped

4 ounces Happy Harvest Mushroom Stems & Pieces, drained and rinsed

1/2 cup Kirkwood Grilled Chicken Strips, diced

2 cups cooked Reggano Tri-Color Pasta

1/4 cup grated Priano Asiago Cheese Wedge

For the pesto: In a food possessor, combine parsley, spinach, 1/4 cup Asiago cheese, olive oil, cashews and garlic. Pulse until fully incorporated. Add lemon juice and zest, season with salt and pepper to taste.

To assemble: Pour pesto into the bottom of a 1-quart mason jar and add tomatoes, olives, mushrooms and chicken. Top with pasta and remaining cheese.

(Make for 75 cents per serving from ALDI)

Makes six servings

1 tablespoon Carlini Pure Olive Oil

1 zucchini, halved and sliced into 1/4-inch slices

7 mushrooms, sliced

1 onion, thinly sliced

Carlini Canola Cooking Spray

6 Pueblo Lindo Flour Tortillas

3 cups Happy Farms Shredded Cheddar Cheese

In a large sauté pan over medium-high heat, heat olive oil. Add zucchini, mushrooms and onion. Cook until soft, stirring often. Drain any liquid.

Coat six squares of foil with cooking spray, lay one tortilla on each. Place 1/2 cup cheese and 1/4 vegetable mixture on one half of the tortilla; fold in half.

Seal the foil around the quesadilla. Keep chilled for any camping trip.