Here's a simple, seasonal and affordable menu from celeb chef Susannah Locketti to kick off your weekend in style!

Susannah Locketti: I love the relaxed atmosphere associated with grilling outdoors over an open flame. The smell of charcoal and wood smoke in the neighborhood around dinnertime is the best!

Here is a super-easy menu anyone can pull off. I'm working with simple, seasonal ingredients to keep the costs down, but adding some spice to keep the flavor high!

Spicy Beef or Pork Rub
This is an easy rub to whip up with leftover spices. If you are missing one or two, just double up on the spices you do have. Dry rubs are a great way to add flavor without the fat!

3 tablespoons paprika
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper

Combine all ingredients and sprinkle some over beef or pork. Refrigerate for at least an hour, then grill 'em up! This rub is also good to sprinkle lightly over grilled corn on the cob.

Grilled Vidalia Onions and Asparagus
Onions go great with anything on the grill. The natural sugar in onions is heightened with heat and makes for a tasty little side dish. Asparagus also tastes delicious on the grill. Be sure to place the asparagus on the grill when the onions have just a few more minutes to cook.

4 Vidalia onions, quartered
16 spears asparagus, trimmed
1⁄4 cup olive oil
Kosher salt and pepper
Balsamic vinegar

Drizzle the onions and asparagus with olive oil and season with salt and pepper. Grill the onions first, rotating them as they brown up. Place the asparagus on the grill to cook during the last three minutes of grilling. Just before removing, drizzle the onions and asparagus with balsamic vinegar and grill for just a minute longer to caramelize the sugar. Serve on a platter with an additional drizzle of oil and vinegar and a sprinkle of kosher salt.

Grilled Cornbread and Peaches
Homemade or store-bought cornbread, sliced
4 peaches, halved, with pits removed
Olive oil
Brown sugar
Whipped cream or ice cream and mint

Drizzle the cornbread slices and peach halves with olive oil. Season with salt and place the peaches flesh-side-down on the grill. Turn when the peaches brown and soften. While the skin side is grilling, add the cornbread to the grill and sprinkle the peaches with some brown sugar. Serve the peaches over the cornbread with a dollop of whipped cream or ice cream and a sprig of mint. So simple, yet so good!

Susannah Locketti is an on-air chef and lifestyles personality discovered by the Food Network. Susannah is a mother of two boys who specializes in low-cost approaches to food and home. She is currently working on her first cookbook.