July 1st 2010

Top six summer side dishes

With July upon us, it’s pretty clear that we have one thing in mind: grilling. But slabbing on various steaks and veggie burgers is delicious and all, however, we need something to accompany them on the side. Other than beer.

The answer? Something quick and easy, so you can spend time with your family and friends and not worry about fretting in the kitchen… No real recipe required.

Quick Thai Coleslaw

Stir together 1 pound of coleslaw mix with chopped cucumber, red bell pepper, a few green onions, a handful of Thai basil leaves and some toasted sesame seeds. Whisk together crushed red pepper flakes, a clove or two of minced garlic, 1/4 cup of rice vinegar, a pinch of sugar, a tablespoon of sesame oil and a little canola oil. Toss dressing with ingredients and chill for at least 30 minutes.

Balsamic-Glazed Grilled Vegetables

Whisk together 1/2 cup balsamic vinegar with 1/4 cup extra-virgin olive oil.  Add a few chopped sprigs of fresh thyme, zest of a lemon and some salt and pepper.
Brush mixture on portabello mushrooms, zucchini, eggplant, red bell pepper halves and red, halved onions. Grill on medium, brushing frequently and turning when needed.

Garlic Roasted Baby Reds

With all of the salads, try something different for your potatoes. Simply slice baby red potatoes in halves or quarters (depending on their size),and toss with melted butter or extra-virgin olive oil. Mix with a few cloves of minced garlic, sea salt and juice of a lemon. Sprinkle with parmesan cheese and bake at 350F for about 30 minutes until golden brown and tender.

Fresh Broccoli Salad

Chop up a few heads of fresh broccoli, a red onion, some fried bacon, a handful of raisins and almonds. Whisk together a cup of mayo, a few tablespoons of vinegar and sugar or honey to taste. Toss together and chill before serving.

Grilled Corn on the Cob

Mix a few tablespoons of butter with lime zest and lime juice. Add chili powder and salt. With a grill on high heat, slather your cobs in butter mixture, wrap with foil, and cook on the grill turning often. It’ll take about 10 minutes to make them tender.

Super Strawberry Salad with Feta and Pecans

Whisk together a simple dressing of garlic, honey to taste, a teaspoon Dijon, 1/4 cup raspberry vinegar, 2 tablespoons balsamic vinegar, and about 3/4 cup canola oil. Toss with a head of romaine lettuce, loads of fresh strawberries, and a cup each of crumbled feta and toasted pecans.

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Andrew's Biography

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Andrew loves art and design, and pursues his studies in his final year at the Ontario College of Art and Design. He loves seeking out new artists and giving them their dues, and in his spare time, focuses on his own abstract sculpture.