Here are some good sides that I do during the summer months that aren't the traditional beans, slaw, potato salad.
Salads
Spinach and Strawberry salad
1 bag baby spinach
1/2 cup roasted almonds (slivered or sliced)
1 carton strawberries sliced
1/2 red onion sliced thin
1/2lb goat or feta cheese
Strawberry Vinegarette
2 tbs strawberry jam/preserves
1tbs balsamic vinegar
3 tbs extra virgin olive oil
salt and pepper to taste.
Kale and Broccoli Salad
2 cups kale bite sized pieces
1 cup broccoli sliced or grated
1/4-1/2 cup dried cranberries (can substitute any berry that is in season)
1/2 cup roasted sunflower seeds
I use Brianna's Poppy Seed dressing for this salad, as I haven't made one that goes as well as this one.
Sides
Black Beans and Rice
1lb bag of black beans (soaked overnight)
1 green pepper diced
1 red onion diced
8 gloves of garlic minced
4 sprig of cilantro
1 tbs cumin
3 bay leaves
1 tbs dried oregano
Salt and Pepper to taste right after they have cooked.
Sautee peppers, onions, garlic. Add beans and herbs/spices. Add water to cover the beans. Bring to boil and then reduce heat and simmer till beans are tender. Salt and Pepper to taste. Add fresh cilantro as garnish. Serve with steamed rice.
Mac and Cheese
1lb shell or elbow macaroni
5tbs flour
5tbs butter
4 cups half and half
1/2 tsp paprika
10 dashes favorite hot sauce (I use franks red hot)
8oz mild cheddar shredded
8oz colby shredded
8oz sharp cheddar shredded
Topping:
2 tbs butter
1 cup crushed crackers (ritz or goldfish work really well)
Cook pasta till almost al-dente
Melt butter in pot and add flour. Keep whisking till the roux is blonde (~5mins) Stir in paprika, hot sauce, and half and half. Keep whisking till sauce starts to thicken (~10mins)
Slowly add in the mild cheddar and colby. Salt and pepper to taste.
Add cheese sauce to pasta in cassarole dish. Top with Sharp Cheddar.
Melt butter and add crushed crackers and add to top of the mac and cheese.
Cover with foil and bake 300-325 (or place on smoker) for 30-45mins, until mixture is bubbly. Take off foil and cook for until top is golden brown.
Maruzobo Pickles, from Brethren Maruzobo
Ingredients
• 4-6 medium cucumbers, or 8-10 small pickling cucumbers
• 4 cups water
• 2 cups white vinegar
• 8-12 cloves of garlic
• 6 tablespoons of pickling/canning salt or non-iodized kosher salt
• A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed
• 1 teaspoon coriander seed
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon black peppercorns
• 2 Hungarian hot wax peppers
Directions
Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat.
In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered.
Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.
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There are a few salads and sides that work really well with anything grilled or smoked. The nice thing with these is that they can be made ahead of time and also hold really well if you make them the same day.
