5 Inspired Summer Side Dishes
Posted on 09 July 2008 by joy
You’ve got the grill fired up with simple grilled salmon and steak kabobs. It’s going to be just another awesome summer evening. But no dinner is complete without an unbelievable (yet simple) side dish to accentuate your grilling adventures.
Here are 5 inspired summer side dishes that are healthy, easy to throw together, and sure to make the whole family swoon just that much more.
Green Beans with Lemon and Pine Nuts
Gourmet, November 2005
Makes 8 servings
1 1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
4 teaspoons extra-virgin olive oil
Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.
Cooks’ note:
Green beans can be cut 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag.
Warm New Potato Salad with Grainy Mustard
Gourmet, August 2006
Serves 4
2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt
3 tablespoons finely chopped shallots (about 2)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.
Roasted Corn and Edamame Salad
Self Magazine, May 2007
Serves 4
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise (or substitute olive oil)
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.
Carrots Glazed with Basalmic Vinegar and Butter
Bon Appetit, December 2000
Makes 10 servings
1/2 cup (1 stick) butter
3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise
6 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives
Melt butter in heavy large pot over medium heat. Add carrots and sauté 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in sugar and vinegar. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend. Transfer to bowl and serve.
Peas and Bacon with Dill
Gourmet, June 2005
Serves 4 to 6
4 thick bacon slices, cut crosswise into 1/4-inch pieces
1 small onion, chopped
2 (10-oz) packages frozen baby peas, not thawed
1/2 cup water
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh dill
1 tablespoon unsalted butter
Cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned, about 5 minutes. Spoon off all but 2 tablespoons fat from skillet (but leave bacon in skillet), then add onion and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Add peas, water, salt, pepper, and 1 tablespoon dill and cook, covered, stirring occasionally, until peas are tender, 5 to 8 minutes. Stir in butter and remaining tablespoon dill.
Related posts
Tags | dinner, family dining, grilling, healthy, sidedishes, Summer
