Simple Summer sides chockfull of flavor and freshness, guaranteed to brighten up your barbecue spread or outdoor dinner with friends and family.
Let's be honest, the sides are usually the star of any big feast. And Summer sides are no different! I love traditional sides like slaw, but sometimes I like to change things up. I made this Broccoli and Kale Slaw to bump up some
"The most tasty slaw I've ever made! Broccoli and Kale Slaw will be your new "go-to" slaw."
I was trying to spice up my side dishes for a cookout we were having one time and decided to go with dark greens instead of light greens like regular green cabbage. I happen to be a big fan of raw veggies and this slaw celebrates raw veg in a big way. I added in some spicy red onion and sweetness from dried cranberries and put it all together with a creamy and delicious dressing that will have you going back from seconds. This is the most tasty slaw I've ever made!
Broccoli and Kale Slaw
Here's what you'll need for the dressing;
1 cup mayonnaise
4 tbsp freshly squeezed lemon juice
4 tbsp rice wine vinegar
4 tbsp sugar
2 tsp kosher salt
freshly ground black pepper, to taste
Here's what you'll need for the slaw;
1 small yellow onion, thinly sliced
1 small broccoli crown, chopped into small florets
5 cups kale, roughly chopped
1 cup radicchio , shredded
2 large carrots, shredded
2 stalks celery, sliced thinly
1 cup dried cranberries
In the bottom of a large mixing bowl, add the mayonnaise, lemon juice, rice wine vinegar, sugar, salt and freshly ground black pepper. Whisk well to combine all the ingredients.
Then add to the bowl the onion, shredded broccoli, kale, radicchio, carrots, celery and dried cranberries.
Toss all the ingredients well until the dressing at the bottom in evenly distributed throughout the slaw mixture. Refrigerate for 1/2 hour or up to 4 hours before serving.
Add another picture at the end as a serving suggestion. Invite readers to leave comments below and share their own experience in preparing the recipe. You can even turn on guest commenting in the Editor so people can reply without signing in to your site.
This next Summer side is always a hit! Creamy Chive Potato Salad is perfect for just about any cookout. Everyone needs a "go-to" potato salad for the Summer and this one hits the spot. I always seem to have a plethora of chives, so I decided to really bump up the earthy onion flavor that chives boast, and it makes this potato salad so delicious.
Creamy Chive Potato Salad
Here's what you'll need;
10 large white potatoes, sliced 1/8” thick
1 cup mayonnaise
1 tbsp dijion mustard
1/4 cup sour cream
dash Worcestershire sauce
1 1/2 tsp kosher salt, plus 2 tbsp to salt cooking water
1/2 tsp freshly ground black pepper
1 tbsp white wine vinegar
2 tbsp chives, chopped
Using a mandolin, slice the potatoes 1/8” thick. Place them in a large pot of cold water, addd the salt and turn the heat to medium-high. Once the water comes to a boil, cook the potatoes for about 15-18 minutes, until they are fork tender.
Meanwhile, in a large mixing bowl add the mayo, dijion mustard, sour cream, Worcestershire, salt, pepper and white wine vinegar and whisk well until all ingredients are combined.
When potatoes are finished cooking, drain well and add into the dressing. NOTE: Adding the potatoes while hot will allow them to soak in the dressing for maximum flavor) Toss the potatoes in the dressing until all the potatoes are well coated. Let to sit and cool slightly.
Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. When the potato salad is chilled add in the chopped chives and toss well. Serve and enjoy!
One thing I strive for when it making sides is versatility. Something that tastes equally delicious next to steak, as it does next to chicken or fish. This next side is so versatile that I would categorize it more as a condiment than a side.
"I strive to make my sides as versatile as possible. Something that will taste equally delicious next to a steak or a grilled piece of chicken of fish."
Pickled Cucumber and Red Onions are a cinch to make, keep in the fridge and are so delicious that you can put it next to (or on) any protein. Tangy with a slight crunch, this side will bring a new life to your dinner. You've got to make a batch today!
Pickled Cucumber and Red Onion
Here's what you'll need;
1 hothouse cucumber
1/2 large red onion
3/4 cup apple cider vinegar
3/4 cup white vinegar
1 cup sugar
2 bay leaves
1 tsp whole black peppercorns
2 tbsp fresh dill, chopped
In a 2 quart saucepan, add the cider vinegar, white vinegar, sugar, bay leaves and whole black peppercorns.
Turn the heat on medium and stir gently until the sugar is dissolved completely.
Turn the heat to low and let simmer for about 4 minutes. Let cool for 10 minutes before pouring over the cucumbers and red onions.
Meanwhile, with a mandolin, slice the cucumber and red onion about an 1/8 of an inch thick. Place both in a large mixing bowl and cover with the sugar/vinegar pickling liquid. Add in the chopped dill and stir to combine.
Cover with saran wrap and let stand for at least 4 hours. Transfer the cucumber and red onion along with about a half a cup of the pickling liquid into a 12 oz. mason jar.
This will keep in the refrigerator for about 1 week.
Catering dinner parties are one of my favorite things to do. I love creating a menu for my clients and carrying out a special occasion dinner for them and their family or close friends.
"They are filled with cheesy garlicky goodness.... who doesn't love that?!"
One side dish I love to serve for Summer dinners is my Baked Stuffed Tomatoes. They are filled with cheesy garlicky goodness and accompany many different proteins so well. Try this recipe out the next time you have guests over for dinner.
Baked Stuffed Tomatoes
Here's what you'll need;
4 large vine-ripe tomatoes
1 large garlic clove, minced
1/2 cup dried seasoned breadcrumbs
1/2 cup pecorino Romano cheese
1/4 tsp fresh ground black pepper
1/4 cup fresh flat leaf parsley, chopped
6 large basil leaves, chopped
1/3 cup shaved pecorino, for topping
In a medium bowl, stir together peperoncini, 1/4 cup of the extra olive oil and tapenade.
Add in the bocconcini, and toss to combine. Set aside.
To make the vinaigrette, whisk together lemon juice, vinegar, garlic and oregano in small bowl. Whisk in the remaining 1/4 cup of oil and season with salt and freshly ground black pepper to taste.
Combine the iceberg lettuce, salami slices, bocconcini mixture and half of the vinaigrette in a large mixing bowl and toss everything together to combine well. Transfer to the salad to a large platter and top with olives and basil leaves.
Drizzle the remaining vinaigrette on top and serve.
Cheers to a Summer filled with good friends, great memories and delicious food!