Tuesday, August 3, 2010

Stuck... (+ A Little Giveaway)


For some reason, the task of dreaming up good side dishes is vexing me lately. I keep going to my fall backs -- the fool-proof trifecta of goodness that is roasted asparagus, roasted cauliflower or roasted new potatoes with rosemary and feta (or a little salad; I do turn out formidable salads), but given our current heat wave, cranking the oven up to 400 is a death wish.

It's possible that I'm just not that inventive, but there's also the matter of how picky the girlies are when it comes to sides. There's just not much that they dig. I'm at a loss.

So I propose a trade...I'll give you guys the recipe for this crazy good corn salad that I made recently (but that the girls didn't like at all, sadly) and you give me the lowdown on your favorite side.

(For the record, I would have given you the corn salad recipe anyway...I just like you that much.)

So to further sweeten the deal, I'll pick one of you at random and send you a copy of one of my all time favorite foodie books, Fanny at Chez Panisse. Just leave your favorite side in the comments section of this post by next Wednesday the 11th and I'll announce a winner later that week!

Cool?

Herewith the corn salad. It's truly yummy; my girlies are nuts...

Ingredients
  • 4 cups fresh corn kernels (from 4 ears)
  • 1 jalapeño, seeded and thinly sliced (wear gloves!!! I didn't and burned the heck out of my hands...)
  • 1/2 cup crumbled Feta (2 ounces)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and black pepper

Bring corn to a boil in a large pot of water (do not salt water but you can add a pinch of sugar) and cook for six minutes once water starts to boil. Drain immediately and set aside to cool.

Once cooled, cut kernels from corn and combine in a large bowl with the jalapeños, lime juice, oil, salt and pepper. Sprinkle with the Feta before serving.

58 comments:

  1. two: the first is giada's fried smashed potatoes with lemon via food network. the second is really almost a main dish, but it's a salad so it could work as a side. i cook one box of couscous in chicken stock. when the couscous is ready, i mix it with diced cucumbers, tomatoes, red onion, feta, salt, pepper, extra virgin olive oil and lime juice. it makes a ton, gets better as it sits in the fridge, and is SO SO SO yummy!!

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  2. My new favorite side dish (SO easy, but does require an oven) is from Rebecca Wolf's blog. (http://tinyurl.com/26hfauc) I am newly obsessed with roasted garbanzo beans... I can't get enough of them as a side, as a quick healthy snack, or on top of salads. If you can't turn the oven on now, save this one for fall.

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  3. YUM! That corn salad looks divine. I have two ears of corn in my fridge waiting to become this salad and be gobbled up for my dinner.

    Thanks for the recipe!

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  4. Whoops, forgot to add my favorite side: lately, it's been a chickpea and carrot salad with Indian-spiced yogurt dressing.

    Toss a drained can of chickpeas with three shredded carrots and a few handfuls of salad greens. Take 1 cup plain yogurt, mix with two tablespoons of lemon juice, and add:
    -salt
    -1/2 tablespoon ground coriander
    -1 teaspoon ground cumin
    -1/4 teaspoon ground cayenne pepper
    -1/2 teaspoon ground turmeric
    -1 teaspoon paprika
    -1/2 teaspoon garam masala
    -1 teaspoon ginger, grated

    If you have extra dressing, it is also excellent drizzled over roasted potatoes.

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  5. I have two that I am making over and over again: one is Barefoot Contessa's curried couscous (we call it "fairy food" for some strange reason in our house to get the kids to eat it because there is a lot going on in this recipe, especially to a 3 and 4 yr old) and also Paula Deen's corn salad (with some minor adjustments to suit our tastes). Perfect sides for summer!!

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  6. That salad looks crazy delicious! I am making it tonight!. This Summer we've been having 2 of our fave sides (a bit too often) grilled courgettes with chickpeas & marjoram and garlic, thyme and anchovy baked potatoes. My 2yo daughter eats everything we eat, eggplants, garlic pasta, anchovies... e v e r y t h i n g and I couldn't be more thankful for that. Kids are usually picky eaters but I've heard that if they try something at least once during their childhood they are more likely to enjoy it later in their life, meaning they will become real foodies. Now, Fanny at Chez Panisse? ... REALLY!?. Sounds like THE best giveaway. Thanks for the chance!
    xo

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  7. Leave out the chicken, and this is a simple and delicious side: http://atimetoeat.blogspot.com/2009/08/lemon-chicken-primavera.html.

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  8. To continue the NON-OVEN use for sides (and I just bet the girlies will love this sweet side) ~ watermelon (red and yellow) cut in small pieces, add some feta or goat cheese, and a bit of mint. I serve alongside quiche.

    OR

    Lentils, freshly chopped 1/2 red onion, carrots cut thinly on the round, some parsley chopped, a dash of red wine vinegar, some olive oil, a bit of himalayan sea salt, and sprinkle goat cheese (if desired) on top. (My personal favorite lunch or side with dinner).

    And what about making that corn salad with raw organic corn, add some heirloom tomatoes, a bit of arugula, and toss with champagne vinegar, olive oil and salt?

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  9. yum. and yum.

    2 current favorites:

    1. israeli couscous cooked in chicken broth. mix with a bunch of parsley, a bunch of mint, halved cherry tomatoes, capers and a nice homemade red wine vinaigrette. oh, and lots of fresh ground pepper.

    2. arborrio rice (risotto rice)cooked like pasta until al dente, drain & transfer to large bowl. throw in some pine nuts (toasted if you feel like it), capers and lemon zest. toss with generous spoonfuls of good olive oil and some red wine vinegar. lots of fresh ground pepper. serve it room temp.

    corn salad happening this weekend for bbq. yum.

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  10. Lately we are doing a lot of black beans with cumin + green onion, roasted sweet potatoes (grill or oven) and tomato and cucumber salad with vinaigrette, basil and feta. And of course, lots of freshly sliced homegrown tomatoes.

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  11. Our favorite summer salad is orzo pasta cooked & cooled, throw in a handful of dried chopped cherries, about 1/4 cup of basil leaves sliced thinly, a handful of toasted pine nuts, and a handful of feta cheese. Top with black pepper, some garlic powder, and a vinegrette of 1/4 cup olive oil and the juice and zest of one lemon. It is awesome, everything is mild enough for little people too.

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  12. Not a favorite yet, but I have a feeling it might be! I'm dying to try this Cauliflower and Kale Salad - http://steamykitchen.com/10666-cauliflower-tabouli-kale-salad.html

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  13. Oh, I saw that cauli/kale salad at SK too and it sounds awesome. My faves are roasted vegetables. Esp. asparagus, potatoes, broccoli...

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  14. This looks delicious and a good way to use the overabundance of jalapenos from my garden (since they are the only thing still producing in this Dallas heat wave.) I like to make zoe's coleslaw. I love feta and no cooking.

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  15. Pioneer Woman's Crash Hot Potatoes are awesome. http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

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  16. In summer, it's all about the grilling. We do grilled eggplant or squash (slice lengthwise into 1/2-inch slices, brush with oil/herb/spice/salt mix -- dude, whatever kind it's all good) and grill 5 min a side). Then, when we do charcoal (or are camping) hobo packs are great. We do potatoes/carrots/garlic dabbed with butter and salt/pepper. Wrap in foil, bury in coals. Other root veggies would be equally wonderful.

    A family favorite are greens braised in bacon fat. Fry bacon in a pot, top with washed and stemmed greens, add a splash of water, cover and cook until done. Use way more greens than you think you need. Serve with a splash of cider vinegar. No bacon, use broth instead of water.

    For the starchy sides, I second the recommendation for couscous and also bulgar wheat. Both cook with hot water / stock alone. Add chopped herbs, frozen veggies, and so on. Serve hot or cold. We like our couscous with a yogurt/cucumber condiment (grate cucumber, squeeze out water, mix with plain yogurt, salt, cumin).

    Another nice option if you have a rice cooker is veggie brown rice. To the rice and water add some bullion (we use the better than broth concentrate) and small chopped veggies: carrots, celery, garlic, mushrooms -- big hand-fulls, more than you'd think. A dash of salt and a splash of oil to keep it from boiling over. When cooked, the veggies get soft and melt into the rice almost like risotto.

    OK, now I'm hungry.

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  17. My kids' favorite side: pesto quinoa. Amazing with what they won't eat that they love this, but I'm grateful.
    My favorites right now: from Smitten Kitchen, the scalloped tomatoes and the roasted carrot and avocado salad (though we often don't even get to the avocado part, tragically, but my kids love the carrots on their own).
    All time best: http://www.epicurious.com/recipes/food/views/Corn-Zucchini-and-Tomato-Pie-103231
    Can't wait to try your salad though, and appreciating everyone's suggestions!

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  18. My favorite summer side dish is simple: home grown cucumbers (seeds removed), lemon juice, salt, pepper, olive oil and lots of {also home grown} mint...It get better the day after. I am trying the corn salad, it looks delicious.

    Elena

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  19. Our fave salad side is grated raw carrot or raw beetroot with a splash of white balsamic vinegar, and a glug of garlic olive oil, salt and pepper and stir. Lovely crunchy and tangy. The carrot version is good with toasted pine nuts on top and the beetroot with sesame or poppy seeds.

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  20. I can hardly stand to turn the oven on either but I'll occasionally roast up some diced sweet potatoes & toss with julienned spinach, toasted pine nuts and pine nuts.

    For the ultimate in simplicity & goodness - cubed avocados with peeled, seeded and cubed cucumbers, sprinkle of sea salt, spritz of lime juice.

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  21. oops, skip the double pine nuts and make that balsamic vinegar ;)

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  22. We love orzo pasta salad at our house. Cook whole wheat orzo as per directions on the box, toss in basil, spinach, roasted bell peppers, sausage (if it's the main dish), olives, and a balsamic homemade vinaigrette....yum!

    http://www.foodnetwork.com/recipes/brick-chicken-with-apricot-couscous-recipe/index.html
    This whole recipe is to die for, but the couscous alone would be an excellent side dish with grilled anything.

    We also love butternut squash cubes (not super seasonal yet, but I can't get enough..I should be orange). Just peel butternut squash and cut into small cubes. Toss in olive oil a healthy dash of cayenne, cumin, coriander, ginger, salt, and a pinch of cinnamon and roast at 450 until golden brown and crispy. We like ours on the verge on becoming burned because the sugar in the butternut caramelizes and has this wonderful crunchy sweetness followed by a slight smooth sensation from the inside. It's pretty much to die for :)

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  23. Great post! We are also trying to limit our oven use. Besides the ubiquitous Caprese salad, I have been making a fair amount of couscous with cherry tomatoes, harissa, fresh mint, and bocconcini. We actually eat it more as a main dish (with salad or grilled asparagus).

    Two recent favs:

    Three bean salad with cumin:
    http://www.epicurious.com/recipes/food/views/Three-Bean-Salad-237666
    I love garbanzo beans so I use them as a sub for the black eyed peas.

    Asparagus and pecorino salad:
    http://leitesculinaria.com/37816/recipes-asparagus-pecorino-salad.html

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  24. My absolute favorite is smashed peas with ricotta cheese (plus its rhymey and therefore fun to say!).

    Just take a bag of frozen peas and cook them in a pot with just a bit of water until they are done (about five minutes or so). Then add about a cup and a half of ricotta cheese, a tablespoon of lemon zest, salt, pepper and a little fresh basil. Mash it with a potato masher so that some of the peas get smushed up and others are left whole. Sprinkle on some parmesean and enjoy! Its good warm or cold!

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  25. My favorite side is soup. Strange for summer, but I can't get enough of Ina Garten's Zucchini Vichyssoise: http://bit.ly/aLElWz.

    The recipe says it can be served hot or cold, but I definitely prefer the cold. Love this as a basic recipe and use peas or carrots if zucchini's not in season.

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  26. As of late we have been eating quinoa with feta, tomatoes, cucumber and white beans.

    We also like to grill fruit... love kiwi or peaches grilled as a side!

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  27. Just because it's pretty and simple, I like this potato salad, and I have great affection for this warm beet and carrot salad because it finally got me to like beets. They taste like candy in that dish!

    The corn salad looks amazing, too. My husband isn't big on corn on the cob, but he loves jalapenos. Worth a shot!

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  28. I've been making grain salads with pesto, roasted veggies and a little feta or teeny balls of fresh mozerrela. I like the Trader Joe's Harvest Grain mix. I also am a fan of watermelon in all forms and cherry tomatos halved with the teeny mozerrela, basil and a drizzle of olive oil. Also Baby Z likes shredded carrots with rasins and a light creamy dressing (Marzetti coleslaw but it's so cheesey to use bottled stuff). The carrots and rasins is totally old school, but it's yummy.

    Enjoy. -- lena (parsonslena@gmail.com)

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  29. My favourite side is always a tie between Brussels sprouts with bacon and green beans and arugula. The weather and season determines the winner. Since green beans are in season, I end up making a lot of this.

    Recipe from a 2006 issue of Gourmet:

    1 1/2 lb green beans, trimmed
    2 tablespoons extra-virgin olive oil
    3 large garlic cloves, thinly sliced lengthwise
    1/2 lb arugula, tough stems discarded and leaves chopped (6 cups)
    1 teaspoon finely grated fresh lemon zest
    salt
    black pepper

    Cook beans in a 6-quart pot of boiling salted water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.

    Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add beans, arugula, zest, salt, and pepper and cook, tossing, until arugula is wilted, about 2 minutes.

    (also, here: http://www.epicurious.com/recipes/food/views/Green-Beans-and-Arugula-1222187)

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  30. Current favorite side: "carottes rapees" (grated carrots) with lemon juice, olive oil, salt, pepper, fresh parsley and dijon mustard (mixed with lemon juice and olive oil). Super easy to make and my kids LOVE it.

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  31. The first thing my husband ever made for me: chunks of avocado, tomato, and feta, tossed with lime juice and olive oil to taste. I never get tired of it.

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  32. My all time fav. side is Ramen Salad.

    Dressing: 1 cup oil, 3 tbsp. red wine vinegar, 2 tbsp. sugar, chicken ramen seasoning packet, s&p to taste.

    Salad: romaine lettuce, 1/3 c. toasted slivered almonds, 1 package ramen noodles (crunched), poppy seeds, 1/2 c. chopped onions, 1 small can mandarin oranges

    Add chicken to make it a meal! It's so yummy, we've had it at least once a week for the past two years. Everyone LOVES it when we bring it for potlucks, etc. I would love to try the recipes in the cookbook if I win!

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  33. One of our favorite sides (or mains too depending) is pasta with cherry tomatoes, lots of garlic, red pepper flakes, olive oil, basil and parm - can't go wrong.

    My kids also love green beans when I just toss them in a pot with fresh chopped tomatoes, garlic, red pepper flakes, basil, salt and pepper. It just all cooks together until the beans are soft - not crunchy. Very yummy.

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  34. one of my favorites, that I first had one summer in italy, is a yummy arugula, onion & orange salad [pictured here: http://lanolyn.tumblr.com/day/2009/09/02]

    soo so fresh and such a great combination of bitterness, sweetness and all kinds of yummy! add some olive oil and vinegar and a sprinkle of crushed red pepper.

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  35. Favorite side...bag of Trader Joes frozen organic corn, blue cheese crumbled, pint of cherry tomatoes, chives, tossed together with olive oil, red wine vinegar and healthy dose of salt and pepper.

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  36. One of my favorite summer side dishes is a Vegetable Tian (recipe by Martha Stewart, http://www.marthastewart.com/recipe/vegetable-tian). It uses the vegetables frequenting most farm stands, and has minimal ingredients. OK, the slicing is a bit of prep, and you do have to turn the oven on. And it is doubtful the kids will like it. Save them some of the raw veggies, then cook this up for yourself and another couple. The flavor is truly wonderful, I think it's the leeks and slow-cooked tomatoes. I always grate my parmesan and bake it on top the last 5 min. or so so it's melty.

    Otherwise for something quick and cool we do caprese salads or strawberry spinach salads with goat cheese and almonds. My grandmother always made a delicious "Summer Salad" of sliced cucumber, wedges of tomato, sliced onion in a homemade vinegar/sugar/salt/pepper mix. I wish I had the ratios, the dressing was the best.

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  37. OOh!! I have to print all this out - so many good ideas...shamefully I haven't ordered my "time for dinner" yet - on my ever growing to do list...
    Favorite side -
    M'Hamsa Couscous (the big hand rolled version - unbelievable) cooked according to directions (I usually drop in FROZEN - for shame! - peas when the water starts boiling) add in zest & juice of one lemon, lots of fresh chopped mint, olive oil, & sea salt...easy to add lots of other fresh (or frozen veggies) too...the leftovers are so good cold the next day for lunch...

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  38. honestly, what is not to love about fresh corn and jalapenos. this is immediately going into my rotation.

    my go-to this summer (the virginia humidity over the past few months has been just about unbearable):

    - cubed watermelon (alternatively, scooped out with a melon baller or, let's be honest, teaspoon)

    - chiffonade of mint and basil leaves

    - cracked pepper and a light drizzle of very, very light olive oil to taste.

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  39. Am not a regular, but thought I would add my two cents. My friend made the best salad yesterday, that had spinach leaves with a roasted garlic lemon vinagrette and orzo(cooked with chicken stock)and a dash of black pepper mixed together. Then put out cut up tomato, roasted almonds, green olives, roasted red peppers (from the jar), capers, grated parmesan cheese and pieces of chicken(optional if its a side dish). You can combine all the ingredients, but since your kids are feeling picky these days they can choose what goes in their salad. The almonds add a great crunch to the dish. It was SOOO delicious.

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  40. I just went hunting for my recipe for this awesome side dish of black beans and butternut squash with chili and found it... and its yours!!! LOL!!!

    I look forward to seeing what you pick to try out on your kids. I'm needing some inspiration!

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  41. spinach and orzo salad

    there aren’t any measurements, just use the amounts you like!

    *roasted corn on the cob (I usually roast a bunch of extra corn when we’re bbqing and then make this salad the next day or you can roast corn in the oven in tinfoil for about 30 minutes)
    *orzo pasta, cooked as directed (with lots of salt,) room temp.
    *spinach, fresh, chiffonade (or just throw it in the food processor for ease. i've also used a combo of spinach and basil)
    *sun dried tomatoes (packed in oil), drained and julienne
    *pine nuts, toasted
    *feta cheese, block (crumble yourself for fresher cheese)

    “pride of crowns” salad dressing
    5 CROWNS is a restaurant in corona del mar, ca, where I live. This recipe is great on any type of salad…easy and keeps well in fridge
    1 tsp lawry’s seasoned salt
    1 tsp lawry’s seasoned pepper
    1 tsp lawry’s pinch of herbs –can’t find this anymore, don’t think they make it, so add a mixture of dried herbs
    1 tsp dry mustard
    1 tsp chopped garlic
    1 cup oil (either canola or olive or mixture of both)
    1/3 cup red wine vinegar

    mix well in glass jar and refrigerate to meld flavors.

    toss everything together and mix with dressing to taste. great the next day too!

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  42. I'm with you. The corn salad looks divine!

    Here's a summer side that all of my children like. It's barely a recipe it's so simple, but it's always a hit!

    http://thesweetnest.blogspot.com/2009/06/fake-recipe.html

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  43. These are the easiest, tastiest side to just about anything:

    Killer For Anything Buttermilk Biscuits

    3 cups all purpose flour
    2 tablespoons sugar
    4 teaspoons baking powder
    1 teaspoon salt
    1 teaspoon baking soda
    3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
    1 cup buttermilk (I consistently use more than this... I add buttermilk until the dough is evenly moist and sticky)

    Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

    So far I've added the following to change up the recipe:

    More sugar (including sprinkling it on top) for strawberry shortcake
    Fruit + sugar for morning scones (I've tried blueberries, blackberries and bananas with 50% whole wheat flour in place of white flour) ...nuts are great too
    Blue cheese, Gruyere, parmesean, gorgonzola... any cheese I have in the fridge
    Fresh rosemary, garlic... again any fresh herbs I have on hand

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  44. I love a really decadent southern baked macaroni and cheese. I can make it into a meal unto iself. So over the top!

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  45. i have no business commenting b/c i have no side recipe or idea to offer. i can't cook. or rather, i can't cook well and i hate to cook. i can eat. really well. first time reader today, but i'll be back - love your blog! and i'm going to try that side - which says a lot for me.

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  46. Our favorite sides lately: (1) black beans, doctored with sauteed onion & garlic, toasted cumin & a small handful of shredded cheese; (2) fresh cherry tomatoes, just picked & still sun-warm; (3) edamame, lightly boiled & salted in pods; (4) grilled asparagus drizzled with balsamic vinegar.

    Of course, I would love to win the cookbook, but I have to say that the comments on this post are so inspiring that I'm actually printing them out and adding a whole host of summery sides to our repertoire! Thank you.

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  47. love your blog an recipes!
    our favorite quick side dish is lemony green beans. Just steam until crisp tender, sprinkle a little salt and give a nice big squeeze of lemon. kids and adults gobble them up before they get to the table!

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  48. boring but even the girls will eat it - new potatoes with olive oil and rosemary roasted in the oven (sorry) for 45-1 hr. they get kind of crispy.

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  49. Ack! Not that anyone cares, but I had a typo in my comment above. I definitely prefer the Zucchini Vichysoise HOT.

    There, I feel better now.

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  50. that corn salad looks so yummy (i want to sneak a bite through my computer screen). hmm, my favorite side. I do love to steam me and the fam broccoli. I add a bit of sauteed yumminess to it i.e. olive oil, garlic, nuts, red peppers, just a bit a what's around.

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  51. I think that right now our favorite side is a black bean, corn, mango and (sometimes) avocado salad. Toss all the ingredients with some fresh mint or basil, lime juice, rice wine vinegar, salt, pepper and cumin and a spash of olive oil. It's great with anything grilled, and is also really yummy on top of fish or shrimp tacos.

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  52. My favorite side is really simple: haricots vert or maxibella beans (thin little French green beans) blanched in boiling water for 2 mins, then tossed with fleur de sel, toasted almonds, fried shallots. It goes with everything!

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  53. First time reader here, compliments of Eila Johnson's Full Plate blog. A never-fail summer side for us is Israeli/pearled coucous (I usually cook it in veggie or chicken stock), a can of Trader Joe's 3 bean marinated salad (don't drain it!), then whatever fresh veggies I have on hand, diced fairly small: cucumbers, cherry tomatoes, bell peppers, corn, edemame, etc. Add a little extra olive oil and lemon juice, salt and pepper to taste, and some fresh herbs on top--I usually use basil because it's in our garden. Sometimes I sprinkle a little feta on top, or add grilled chicken to make a full meal.

    Another quick, yummy "salad" is watermelon chunks with lime juice and mint, also with feta if the kids will eat it.

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  54. Love your blog--I am new. I know i am late commenting on this...but a couple of favorite summer dishes:

    Corn on the Cob roasted over an open flame (shucked). Once roasted, slice lemon or lime into wedges dip one side of the wedge in course Kosher salt, and the other side of wedge in cumin. Squeeze and season, all at once, the corn cob and enjoy!

    Second favorite that I made tonight and it was divine!

    Tagliatelle with Fresh Corn Pesto
    You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/360209

    Tagliatelle with Fresh Corn Pesto
    4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
    4 cups fresh corn kernels (cut from about 6 large ears)
    1 large garlic clove, minced
    1 1/4 teaspoons coarse kosher salt
    3/4 teaspoon freshly ground black pepper
    1/2 cup freshly grated Parmesan cheese plus additional for serving
    1/3 cup pine nuts, toasted
    1/3 cup extra-virgin olive oil
    8 ounces tagliatelle or fettuccine
    3/4 cup coarsely torn fresh basil leaves, divided

    I substituted the bacon (am a vegetarian) with cherry tomatoes.

    Visit the link for full prep details. You can't go wrong with this dish!!

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  55. That sounds really good!

    Ashley and I have been having corn and sun-gold cherry tomatoes almost every night. There is not too much to the recipe--corn, tomatoes, salt, pepper--but its amazing! :)

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  56. I love just having fresh greens that we all lap up: sometimes with goat cheese or olives or fruit added. Yum!

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  57. my kids love broccoli and this is how i got them hooked: heat oven to 500 (i know, recipe not conducive to hot climates but i'm in la and can swing it), heat roasting pan empty in oven for 5 minutes, toss broccoli, olive oil and the secret... a little sugar (to caramelize and sweeten for kids)..., salt & pepper to taste, when you add the broccoli to the roasting pan it will sizzle a bit at first touch, return to oven for 5 minutes. done!!! simple, quick and beautiful coloring when it comes out. can also add lemon & parmesan but i like plain.

    here is an easy japanese side without using the oven. organic tofu, leave in rectangular/squarish shape, just drain and pour out on to a plate or on top of greens. pour your favorite sesame dressing on top. I love the fresh seasame dressing from nijiya in la. add sesame seed & seaweed seasoning - try mishima's nori komi furikake (*seasoning is also great mixed with kettle corn). super quick & yummy tofu salad. also excellent with cucumbers and/or cheery tomatoes.

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