Summer has a way of sneaking up on us, and with Memorial Day Weekend here already, it’s officially time to start talking about outdoor grilling! Our taste buds are beginning to forget about those hearty winter stews and are starting to crave grilled sausages, burgers, and hot dogs instead. A good summer dinner cannot rely on the main dish alone, however, and let’s face it – the sides are what really bring the meal to life. This week’s topic is a collection of favorite summer side dish recipes, directly from the kitchens of our Total Home Supply staff.
There are few things better than enjoying a cold, refreshing side dish on a hot summer day. Make sure there’s plenty of room in the fridge, because these super easy recipes are sure to become fast favorites!
This recipe makes approximately 12 servings, for a fresh, crisp side dish that is delicious on its own as well as atop burgers or sandwiches.
- 1 package Broccoli Slaw Mix (found in the bagged salad section of any grocery store)
- 2 Tbsp. Canola Oil
- 2 Tbsp. Red Wine Vinegar
- 2 Tbsp. Light Mayo
- Salt and Pepper to taste
Combine all ingredients together in a large bowl. Let stand in refrigerator, covered, for at least 1 hour before serving.
Tri-Colored Fusilli Salad
Everyone loves a starchy side dish, and this pasta salad is as colorful as it is flavorful – the perfect addition to any summertime dinner table.
- 1 lb. Tri-Colored Fusilli
- 1/4 cup Red Onion, chopped
- 1/2 cup Green Peppers, julienned
- 1/2 cup Red Peppers, julienned
- 1 cup Pitted Black Olives
- 1/2 tsp. Oregano
- 1/4 cup Canola Oil
- 1/8 cup Red Wine Vinegar
- Salt and Pepper to taste
Cook the pasta al dente, then drain well and cool, adding just enough canola oil to the hot pasta to prevent it from sticking while it cools. Mix remaining ingredients, including the rest of the canola oil, together in a separate large bowl. Stir in pasta and chill. Optional: top with parmesan cheese.
Tangy and delicious, this cold-served bean salad is a hearty, healthy dose of protein.
- 1 can Black Beans
- 1 can White Beans
- 1 can Pink or Red Kidney Beans
- 1 can Chickpeas (optional)
- 3-4 Tbsp. Canola Oil
- 3-4 Tbsp. Red Wine Vinegar
- 1/3 cup Red Onion, chopped
- 1 Tbsp. Fresh Parsley, chopped
Combine all ingredients in a bowl. Let stand in the refrigerator, covered, for about 1 hour before serving.
Move over, burgers, hot dogs, and steaks – this grill has room enough for sides, too!
Spicy Grilled Corn
Sure, everyone loves a classic grilled ear of corn covered in butter, but let’s kick it up a notch, shall we?
- 1 stick Butter, softened
- 1 Tbsp. Kosher Salt
- 1 Tbsp. Ground Black Pepper
- 1 Tbsp. Smoked Paprika
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Chili Powder
- 8 ears of corn, husked
In a small bowl, combine all ingredients (except the corn) and mash with a fork to form a smooth paste. Rub a generous amount of this mixture onto each ear of corn. Wrap each ear in foil, then grill for 4 to 5 minutes over medium-high heat.
A warm bread product makes any dinner table complete. These popovers are great for soaking up extra meat juices and dressings, and are light enough to serve as a side dish without making you full.
- 3 Tbsp. melted Butter, divided into small bowls
- 2 Eggs
- 1 cup Milk, warmed in microwave for 30 seconds
- 1 cup All-Purpose Flour
- 1 tsp. Kosher Salt
Preheat oven to 400 degrees F. Coat 8 muffin cups with 1 Tbsp. of melted butter and place tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt, and remaining melted butter and blend until smooth. Pour batter into the warmed muffin tin and return to the oven to bake until golden, around 35 minutes. Remove from the oven and serve warm.
Roasted Veggies and Potatoes
We have written on vegetarian grilling in the past, but if your outdoor grill becomes too occupied to accommodate side dishes, roasting vegetables and potatoes in the oven is a great alternative.
For potatoes: Wash
and cut about 6 potatoes into cubes and place in a baking dish. Season with salt and pepper to taste. Drizzle canola oil and mix. This is a great tasting, healthier alternative to fries!
For veggies: Wash and cut your favorite vegetables, such as asparagus, mushrooms, broccoli, bell peppers, and cauliflower, and place them in a baking dish. Season with salt and pepper to taste. Drizzle canola oil and mix.
Bake at 350 degrees F for 45 minutes. Flip and mix them again, then bake again for 20 minutes, or until they start to caramelize.
Have any other favorite summer side dish recipes you’d like to share with us? Let us know about it in the comments section!