We're on a tear. This last weekend we invited over some long-time friends to see the new house and share a meal. Parents of a very active two year old, we haven't seen them in quite a while. I wanted to put together a fun menu of seasonal side dishes to go with a beer can charcoal grilled chicken. Unfortunately I didn't manage to take a photo of the very delicious chicken, which was perfectly smokey and cooked over indirect heat. Take my word, it was fantastic, with a nice cajun rub and a lemon half inside as well as the light beer.
Antipasto Platter
I grilled the vegetables the night before: eggplant, red bell pepper, zucchini and yellow squash, and mixed with olive oil, a little red wine vinegar, salt and pepper. Along with sundried tomatoes, marinated artichoke hearts, kalamata olives, basil and two kinds of sliced salami, this was a bit messier than I had first envisioned.
Gorgeous fresh mozzarella with vine-ripened tomatoes and fresh basil with a touch of olive oil.
Summer on a plate.
Coleslaw with carrots, red and green cabbage, scallions, red wine vinegar and olive oil.
I prefer this lighter acidic coleslaw over heavily mayonnaise-based versions.
Cantaloupe with prosciutto and blueberries.
The most decadent potato salad
Potatoes with scallions, red onion. blue cheese, bacon and Japanese mayonnaise.
You need to try this, and you really need all the elements together.
My favorite summer salad.
Endive spears with orange segments, kalamata olives and red onion with a spritz of olive oil and red wine vinegar, and sprinkle of salt and freshly ground black pepper.
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