Choosing something to grill is the easy part. But what are you going to serve on the side? Here are a couple of my favorite selections - Enjoy:
Tomatoes Stuffed with Grilled Corn Salad
Prep Time: 40 minutes
Total Time: 40 minutes
Serves: 4
Ingredients:
3 ears corn, with husks
4 beefsteak tomatoes
1 tablespoon olive oil, plus more for grates
1/2 cup chopped scallions
1/2 cup crumbled soft goat cheese
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
3 slices cooked bacon, crumbled (optional)
Directions:
Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husts back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minuts. Remove ears from grill. Holding bottom of hot ears with a towel, peal back husks and cut kernels off cob; transfer to bowl with tomatoes.
Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.
Tangy Red Cabbage Slaw
Prep Time: 15 minutes
Total Time: 1 hour
Serves: 8
Ingredients:
½ cup fresh orange juice
¼ cup fresh lime juice
2 tablespoons olive oil
2 tablespoons brown sugar
Kosher salt and black pepper
½ medium red cabbage (about 1 ½ pounds), cored and shredded
2 large carrots (about ½ pound), grated
¾ cup chopped fresh cilantro
Directions:
In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.
Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.
Three Bean Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Serves: 4-8
Ingredients:
1 15 ounce can cannellini beans, drained and rinsed
1 15 ounce can chickpeas, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
2 celery stalks, finely chopped
½ red onion, finely chopped
1 cup fresh flat leaf parsley leaves, finely chopped
2 tablespoons finely chopped fresh rosemary
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
Directions:
In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary.
In a small bowl, whisk together the lemon juice, oil, salt, and pepper.
Drizzle the vinaigrette over the salad and toss. Serve at room temperature.
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