Now that the weather has warmed up, it’s time to spend more time outside than in the kitchen. Here are some quick side dishes that can be made ahead and served with your favorite entrée on the grill.
Red potatoes and green beans
1 pound new red potatoes
1 pound green beans
2 cloves garlic, chopped
¼ cup thinly sliced red onion
1½ tablespoon rosemary-flavored olive oil
Salt and pepper to taste
Fresh herbs, such as chives or rosemary, snipped
Cut potatoes into bite-size chunks. In separate pots, cook potatoes and beans until slightly tender; drain. Place potatoes back in the pan, drizzle with oil, and toss with garlic, salt, and pepper. Add cooked beans. Before serving, mix in red onion and herbs. Serve at room temperature or warm. Variations include adding grilled zucchini and squash or asparagus instead of beans.
Grilled, spiced sweet-and-sour potatoes
3 sweet potatoes
2 tablespoons butter
½ cup brown sugar
2 tablespoons cider vinegar
¼ teaspoon black pepper
¼ teaspoon allspice
¼ cup chopped walnuts
Sweet potatoes can be cooked in the oven or in the microwave. For microwave cooking: prick potatoes with a fork before placing them in the microwave; cook for about 10 minutes until soft, but not mushy. Potatoes can be cooked ahead and refrigerated until ready to grill. In a sauce pan melt butter, then add remaining ingredients. Simmer until sugar has dissolved. Keeping skins on, cut potatoes in quarter wedges. Place potatoes in a casserole dish and spoon sauce (without nuts) over top. Place on upper rack of grill or away from direct flame, skin side down, for 5 minutes. Turn over to grill other side for 3 minutes. Serve with remaining sauce. Sauce can be doubled to serve at table.
Couscous vegetable salad
1 box couscous (select serving size)
Salt and pepper to taste
¼ teaspoon cinnamon
4 leaves fresh basil, snipped
1 tablespoon olive oil
Leftover grilled zucchini and squash, cut into chunks
Handful of grape tomatoes, cut in half or whole
¼ cup chopped red onion
2 tablespoons nuts (pine, walnut, or pecan)
Prepare couscous according to box directions. Mix salt, pepper, and cinnamon into the boiling water. Leftover grilled zucchini and squash can be added to warm couscous or before serving (if made in advance). Add tomatoes, nuts, basil, and chopped red onion before serving. Other vegetables can be added to the salad, including chopped bell pepper, shredded carrots, peas, beans, or asparagus. Serve warm or cold.