Whether you’re BBQ’ing at home, in the backyard or heading out to a socially distanced gathering with family and friends (6 feet, mask, wash your hands, etc.) Here are a couple of sides sure to please!
Patriotic Potato Salad
Made with red, white and blue potatoes, this salad is a delicious & easy side dish, covered with a homemade Herb Vinaigrette.
- 1 lb. purple potato
- 24 oz. baby yukon potatoes
- 24 oz. baby red potatoes
- 3 hard boiled eggs, sliced
- 2 large garlic cloves, minced
- 1 tablespoon diced fresh rosemary
- 1 tablespoon diced fresh thyme
- 2 tablespoons diced fresh flat leaf parsley
- 1/4 cup diced fresh chives
- 2 tablespoons stone ground mustard
- 1 tablespoon honey
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- salt and pepper to taste
- Fill a large pot with water. Add whole potatoes into the pot. Cover and bring to a boil.
- Cook until the potatoes are fork tender. About 20-30 minutes.
- Remove potatoes from pot and drain. Let sit for 5 minutes to cool. Cut into quarters.
- In a medium bowl, add garlic cloves, rosemary, thyme, parsley, chives, mustard, honey, and red wine vinegar. Using a whisk stir until combined.
- Slowly add olive oil to the bowl, whisking the whole time until the mixture turns to a dressing.
- Add quarters potatoes to a large bowl with hard boiled eggs. Pour dressing over the potatoes. Toss the potato salad until all the potatoes are covered in the dressing.
- Add salt and pepper to taste.
Greek Pasta Salad
Greek Pasta Salad recipe with tomatoes, artichokes, olives, red onion, cucumber, feta & a homemade dressing. This cold pasta salad makes a great side dish.
- 1 roasted red pepper, finely diced
- 1 cup diced artichoke hearts (from a can)
- 1 1/2 cup halved cherry tomatoes
- 1 1/2 cup diced cucumbers
- 1/2 cup sliced red onion
- 1 cup halved kalamata olives
- 1/2 cup crumbled feta cheese
- 1 lb. mini farfelle pasta (bowtie pasta)
- 1/4 cup fresh basil, chiffoned
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 1/2 teaspoons dry oregano
- salt & pepper to taste
Green Goddess Hummus
This delicious green hummus recipe is flavored with fresh herbs. Use classic green goddess dressing herbs or change it up with other fresh, leafy herbs. (You’ll want to use 1 cup or less fresh herbs, to taste.) Recipe yields about 1 ¾ cup hummus.
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 1 large lemon’s worth)
- 2 tablespoons olive oil, plus more for serving
- ½ cup roughly chopped, loosely packed fresh parsley
- ¼ cup roughly chopped, loosely packed fresh tarragon or basil
- 2 to 3 tablespoons roughly chopped fresh chives or green onion
- 1 large garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
- 1 to 2 tablespoons water, optional
- Garnish with extra olive oil and a sprinkling of chopped fresh herbs
- Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender. Process for about 1 ½ minutes, pausing to scrape down the bowl of your processor as necessary.
- Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
- If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
- Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
- Store hummus in an airtight container and refrigerate for up to one week.
Quick Classic Baked Beans
- 6 center-cut bacon slices, chopped
- 1 cup finely chopped onion
- 3 thyme sprigs
- 4 garlic cloves, minced
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/3 cup packed dark brown sugar
- 1 tablespoon prepared mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground red pepper
- 3 (15-ounce) cans organic navy beans, drained
- 1 (8-ounce) can unsalted tomato sauce
- Preheat broiler to high.
- Cook bacon in a 10-inch cast-iron skillet over medium-high heat until crisp. Remove bacon with a slotted spoon, reserving drippings.
- Add onion and thyme sprigs to drippings in pan; sauté 3 minutes.
- Add garlic; sauté 1 minute.
- Stir in broth and remaining ingredients; reduce heat to medium and cook, uncovered, 10 minutes or until slightly thick, stirring occasionally. Discard thyme.
- Remove from heat; stir in bacon.
- Broil 4 minutes or until bubbly and edges are crusty.
Bobby Flay’s Creamy Cole Slaw
- 1 head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 3/4 cup best-quality mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons grated Spanish onion
- 2 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 1 tablespoon dry mustard
- 2 teaspoons celery salt
- Salt and freshly ground pepper
- Combine the shredded cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
- Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.