You know how I said we had zucchini in the garden? That lasted for, oh, five minutes. Once again, our plants died off without producing much.
Tomatoes, though, are going strong. We’ve never had so many. Which is both awesome – I love it - and a pain in the butt – Mark doesn’t eat fresh tomatoes. Bruschetta is one of the only ways Mark will eat fresh tomatoes (salsa being the other), so I’ve been making this in force.
(Kate’s Recipe Box original)
Serves 6-8 as an appetizer
3-4 tomatoes, finely chopped
1/4 cup red onion, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh shredded parmesan
1 tsp. Italian seasoning
Salt and pepper, to taste
1 baguette, sliced
Mix all ingredients together, except bread, and refrigerate until ready to serve.
Toast baguette slices before serving.
We have zucchini in the garden this year. I feel like shouting it from the rooftops because our zucchini never seems to work out. Having an abundance now is a huge novelty and I’m happily working through some of the recipes I’d saved from previous years.
This side is pretty simple, but it’s a great one to have in your repertoire – easy, fast and delicious.
Cheesy Zucchini Bake
(slightly adapted from Kalyn’s Kitchen)
Serves 2-3 as a side
1 large zucchini, cut into half moon slices
1 Tbsp. chopped fresh basil
1 green onion, thinly sliced
1/4 tsp. Herbes de Provence
1/4 tsp. garlic powder
1/3 cup shredded mixture of provolone and mozzarella, divided
2 Tbsp. grated parmesan
Salt and pepper, to taste
Preheat the oven to 350F degrees. Spray a small baking dish with non-stick spray.
Toss the cut zucchini with the basil, green onion, herbs, parmesan and half of the shredded cheese until evenly distributed. Season with salt and pepper and transfer to baking dish. Bake for 2-25 minutes.
Sprinkle remaining shredded cheese over the top and bake for 10-15 minutes more, until the cheese is nicely melted.
Yes, another grilled recipe. I hope you’re not sick of them yet! I’m loving grilled-up sides right now. It’s so nice to have all the cooking done outside and not be heating up the house.
Mark’s not usually a fan of potato salad, but he liked this warm version – probably because it doesn’t really feel like potato salad. Perfectly cooked potatoes tossed with a honey mustard and dill dressing? Not traditional, but very, very yummy. This one is definitely in the “make again soon” file.
Grilled Honey and Dill Mustard Potato Salad
(from Chris Loves Julia)
2 lbs. fingerling potatoes, quartered
1/2 medium red onion, chopped
Salt, pepper and olive oil
1 Tbsp. dijon mustard
2 Tbsp. mayonnaise
1 1/2 Tbsp. honey
1 Tbsp. fresh lemon juice
1 tsp. lemon zest
2 tsp. white wine vinegar
2 sprigs fresh dill, roughly chopped
Boil the potatoes in salted water for 10 minutes and then drain. When cooled slightly and dry, toss with olive oil and salt and pepper. Add to a grill basket and cook, stirring every five minutes, for about fifteen minutes or until browned slightly.
Add the browned potatoes to a medium bowl and toss with chopped red onion. Let sit for 2-3 minutes.
Whisk together remaining ingredients to make the dressing. Add to potatoes and toss to coat. Serve immediately.
We’ve been making good use of the grill this summer – remaking lots of our favorite recipes from years past and trying lots of new things too. This falls into the “new” category.
Side dishes, in general, tend to get easily forgotten around here. After prepping a main dish, I usually just go for sides that are quick and easy – salads, fresh-cut veggies, dinner rolls, etc. This broccoli was just as easy, but definitely not forgettable. I’m sure this will be a staple for grilled dinners going forward!
Grilled Sriracha Broccoli
(from A Taste of Home Cooking)
1 large head of broccoli, cut into three sections
4 Tbsp. olive oil
2 Tbsp. hoisin sauce
1 Tbsp. Sriracha sauce
2 garlic cloves, minced
1 tsp. sesame oil
Place the broccoli in a bowl or baking dish. In a small bowl, whisk together all other ingredients to make the glaze. Pour the glaze over the broccoli and spread around with a pastry brush.
On a hot grill, place the glazed broccoli flat-side down and grill for 4 minutes. Flip and grill for an additional 2-3 minutes, until slightly tender. Serve immediately.
When I saw these on Pinterest, my first thought was, how have I not thought of this before?
Roasted potatoes are a staple side around here. And I love honey mustard everything. Combined? It was bound to be a hit.
Needless to say, these will be in our regular rotation from now on.
Honey Mustard Roasted Potatoes
(from Busy in Brooklyn)
Serves 4-6 as a side
2 lbs. red potatoes
2 Tbsp. olive oil
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1-2 Tbsp. honey
Salt, to taste
Preheat the oven to 400F degrees.
Wash, dry and chop the potatoes into 1″ chunks. Add to a bowl.
In a small bowl, whisk together remaining ingredients. Pour over potatoes and toss to coat. Spread in a single layer on a baking sheet.
Bake for 30-40 minutes, tossing occasionally, until golden brown and soft.
Two posts in one day? Must be recipe swap day! The latest theme was blogger’s choice, so I got to select anything I wanted from Joanna’s blog, Kosher Kitchen. I’ve never had to cook kosher, so it was really neat to spend time poking through her recipes to see the kinds of things she makes.
I settled on this simple side dish because side dishes are usually something of an after-thought for me so I’m trying to vary things up a bit. This was a great, delicious alternative to what I usually do with beans – and nearly as easy as just making some frozen ones.
As a side note, I someone managed to not get a single sesame seed in this picture. I’m not sure how that’s possible, since they were in the pan and then on our plates. Food blogger fail!
Sesame Green Beans
(from Kosher Kitchen)
Serves 4 as a side
1 Tbsp. olive oil
1 Tbsp. sesame seeds
1 lb. fresh green beans, ends trimmed
1/4 cup chicken broth
1/4 tsp. salt
Pepper, to taste
In a large skillet over medium heat, heat the olive oil until shimmering. Add the sesame seeds. When the sesame seeds begin to darken, stir in the green beans. Cook, stirring, until they turn bright green.
Add in the chicken broth, salt and pepper and cover. Cook for 10 minutes and then uncover and cook until liquid evaporates.
Want to see what the other bloggers participating made? Check out the roundup below. And thanks to Sarah, as always, for hosting!
The latest recipe swap theme was Summer Salads – I’m not sure there’s anything better than a great salad this time of year so I’m super excited to see what everyone made!
This simple salad came from Jaida at Sweet Beginnings. It was delicious. I made it for my summer book club meeting and everyone raved about it! The dressing was almost dessert-like, but paired with the bitterness of the spring greens it worked really well. And I’m not sure who wouldn’t like a salad with all that gorgeous summer fruit!
Berry Kiwi Salad with Sweet Balsamic Dressing
(from Sweet Beginnings)
Serves 4-6 as a side
4 c. Spring salad mix
1 c. strawberries, hulled and halved
1 c. blackberries
2 kiwis, peeled and cut into wedges
1/2 c. white balsamic vinegar
2 T. sugar
1/4 c. heavy whipping cream
To make the dressing: Whisk together the vinegar and sugar in a small saucepan. Bring to a boil and then reduce the heat to medium for 6-8 minutes, until mixture is reduced by half. Slowly whisk in the cream. Cook without stirring for 2 minutes. Removed from the heat and cool. Cover, and refrigerate until ready to serve.
To assemble the salad, toss the berries and kiwi with enough dressing to lightly coat. Top the spring mix with coated berries.
You can check out what the rest of the swap participants made below. And as always, thank you to Sarah for organizing!
Have I mentioned it’s been a bad summer for grilling yet? Because it struck again yesterday. We had plans to have a BBQ on the deck – and then it drizzled all day! What a kill joy.
I had bookmarked this recipe at the beginning of the summer and thought I was finally getting my perfect opportunity to make it! This is a really fun side – a mash-up of potato salad and a loaded baked potato. It’s the perfect cookout dish. (Even if you’re eating inside!) I’m sure this will be making repeat appearances on our summer table.
Loaded Baked Potato Salad
(slightly adapted from Will Cook for Smiles)
Serves 8-10 as a side
2 1/2 lbs. potatoes
1 lb. bacon, cooked crispy
1/2 c. chopped Green Onion
1/2 c. shredded cheddar cheese
1/3 c. mayo
1/2 c. sour cream
1 T. minced fresh dill weed
Cut the potatoes into 1/2″ cubes. Add them to a pot and cover with cold water. Cook until just barely fork tender. Drain and rinse under cold water until cool.
Combine the potatoes, bacon crumbles, green onions and cheddar cheese in a bowl. Add in the mayo, sour cream, salt, pepper, and dill and toss until evenly coated. Refrigerate until ready to serve.
Garnish with additional green onions or bacon crumbles if desired.
I feel like I’ve been seeing versions of these on Pinterest forever. They peaked my interest, but I never had a good excuse to try them out. They finally landed on the menu when I decided that I needed to make pigs and blankets for dinner. This was their accompaniment – a way to throw in some veggies and still make it feel like a junk food night.
I was actually surprised how much I liked these. You’re not going to fool anyone into thinking these are actually chicken wings, but they’re good in their own right. The cauliflower becomes almost creamy within the baked coating. And because it’s made with whole wheat flour and baked, it’s much better for mindless snacking. I’m sure these will be a repeat during football Sundays!
Buffalo Cauliflower “Wings”
(slightly adapted from Self)
Makes enough for 4-6 as a side
1 head of cauliflower
1 c. milk
3/4 c. whole wheat flour
1 T. garlic powder
1/2 c. buffalo wing sauce
1/2 c. ranch or blue cheese dressing
Preheat the oven to 450F degrees.
Cut the cauliflower into bite-sized pieces. In a medium bowl, whisk together milk, flour and garlic. Dredge each piece of cauliflower in the flour mixture, allowing extra to drip off, and place on a lined baking sheet.
Spray the tops of the “wings” with cooking oil and bake for 15 minutes. Transfer the cooked pieces to a large bowl. Drizzle the buffalo wing sauce over and toss to coat. Return the coated pieces to the baking sheet for an additional 5 minutes.
Serve with ranch or blue cheese dressing for dipping.
Grilling is such a perfect theme for a summer recipe swap! I love using the grill during the summer – it just seems to make everything faster and easier.
I always think meat when I think grilling, but I was lucky enough to get a veggie-heavy recipe to shake things up. This easy salad is great warm or cold – which makes it the perfect dish for summer. Wrapped in lettuce leaves, it’s a great lunch or light dinner – but even on it’s own it’s a great side salad.
Thanks for submitting the recipe, Christine! We really enjoyed it.
BLT Corn Salad Wrap
(from Christine’s Kitchen Chronicles)
Makes about 5 cups of corn salad
3 ears of corn, shucked of their husks and silk
1 c. cherry tomatoes, sliced in half
1/2 c. chopped green onions
4 slices cooked bacon, diced
Juice of 1 lime
1 T. olive oil
Salt and pepper, to taste
A good sprinkling of chili powder and smoky paprika
Butter lettuce or iceberg lettuce leaves
Grill the corn and when it has cooled enough to handle, cut off the cob.
Toss the corn in a bowl with the tomatoes, green onions, bacon, lime juice and olive oil. Season to taste with salt, pepper, chili powder and paprika.
Serve with lettuce leaves as wraps.
You can check out the rest of the Grilling Swap recipes below. Thanks, Sarah, for hosting!