Side dishes sometimes get short shrift at barbecues, al fresco meals and buffets, but these may steal the show. Add one of these five easy sides to your repertoire this summer.
Roasted Brussels Sprouts with Honey and Balsamic Vinegar
Brussels sprouts take on layers of flavor when they are roasted, then tossed with honey and balsamic vinegar. The sweet-sour combo gets a kick of heat from a sprinkling of chili flakes.
Grilling pumps up vegetables with another layer of flavor, and chef Robbie Wilson makes the most of the technique by tossing avocado halves on the barbie. He starts with semi-firm avocado halves, brushing them with olive oil then once done, filling the cavities with house-made ponzu sauce for a Japanese twist.
In this plant-forward version of traditional Japanese yakitori, Chef Brad Kilgore poaches fingerling potatoes with lemon dashi seasoning until barely tender before grilling. The slightly charred fingerlings add depth and umami when paired with a Parmesan truffle cream and dashi glaze.
Quinoa is quick to prep and makes a light side for a summer meal. Take it from ordinary to extraordinary by adding sweet grilled pineapple, tomatoes and fresh herbs for a refreshing salad.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.