One of our favorite simple pleasures this time of year is dining outdoors. Ideally, every weekend would involve a potluck at the park, a picnic at the beach, or an al fresco dinner party under the stars. And we’re always searching for a good recipe that will keep well sitting out of the fridge for a bit and goes great with whatever you’re throwing on the grill. So, we decided to ask chef Marlene Bernstein of Savour This Kitchen for a few healthy summer sides that will impress our friends at the next summer potluck. Light and delicious, these dishes are a far cry from your grandmother’s mayo-heavy potato salad recipe. Check them out below…
Yam Wedges with Cilantro Mango Dipping Sauce
- 2 ½ Tbsp. olive oil
- 3 yams, cut into wedges
- salt to taste
For Cilantro Mango Dipping Sauce:
- ½ cup of olive oil
- ¼ cup + 1 Tbsp. red wine vinegar
- 1 cup cilantro
- ¼ cup chives, roughly chopped
- 1 cup mango, small dice
- 1 Tbsp. ginger juice
- 1 clove of garlic
- 1 tsp. kosher salt
- ¼ jalapeno, ribbed and seeded
- Preheat oven to 400 degrees F. Cut yams into wedges, approximately 8-10 per yam.
- Toss yam wedges in a bowl with olive oil and salt. Line a sheet pan with foil and lay the wedges on the sheet pan. Cook for approximately 20-30 minutes.
- While yam wedges are cooking, blender combine all the sauce ingredients in a blender. Blend until smooth. Serve with yam wedges.
Zucchini “Noodle” Greek Pasta Salad
- 1 zucchini, julienned
- 1 cup cherry tomatoes, halved
- 1/8 cup to ¼ cup feta (we used a sheep feta)
- 2 cups broccolini, blanched and cut into florets
- ½ cup whole kalamata pitted olives
- 1 handful of parsley, finely chopped
- 1 roasted red bell pepper, small dice
For Basil Balsamic Dressing:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1 clove garlic, grated
- 3 large basil leaves, julienned
- salt and pepper to taste
- First prepare the dressing. Whisk together a pinch of salt, garlic, vinegar, and mustard. Slowly incorporate olive oil while whisking. Add julienned basil leaves and taste. Add more salt and pepper as needed.
- Spiralize the zucchini. If you do not have a spiralizer, you can use a mandolin to create long, thin rectangular strips and then use a knife to julienne the zucchini to create spaghetti like “noodles.”
- Boil a pot of salted water for blanching. When the water comes to a rolling boil, drop the broccolini in until it turns bright green, less than a minute. Remove the broccolini from water and set aside.
- Place bell pepper directly over an open flame. Roast the exterior of the bell pepper. Once completely blackened, remove from heat and allow the pepper to cool. Once cooled, peel the skin and small chop the flesh of the bell pepper.
- Now place all of your salad items except for the feta in a large bowl and toss with the balsamic dressing. Plate dressed salad and crumble feta on top.
Cold Buckwheat Soba Noodle Salad
For Soba Noodle Salad:
- 1 package of soba noodles
- ¼ to ½ of watermelon radish, sliced into julienned circles
- 1 red bell pepper, julienned into half moon
- 1/3 of a carrot, julienned into matchsticks
- ½ cup of red cabbage, shredded fine
- 1 ½ cups napa cabbage, shredded
- 1 bunch baby spinach
- hemp seeds, to taste
- 1 Tbsp. tahini
- 2 Tbsp. ginger
- ¼ cup + 1 Tbsp. rice wine vinegar
- 2 Tbsp. tamari
- 2 Tbsp. olive oil
- 1 Tbsp. canola oil
- 1 Tbsp. sesame oil
- ½ lime juice
- 1 clove garlic, grated
- Cook soba noodles as directed. Run under cool water and set aside.
- Whisk together tahini, ginger, rice wine vinegar, tamari, oils, lime juice and garlic to create dressing.
- Toss together salad ingredients (watermelon radish, bell pepper, carrot, red and napa cabbage, and baby spinach) with soba noodles and dressing. Garnish with hemp seeds and serve cold.
How delicious do those look?
Let us know which dish you are going to try first!
XO Team LC