I’m always looking for simple holiday side dishes that will please nearly every guest. If you are not a fan of cauliflower then feel free to substitute Brussels sprouts for the cauliflower. Either vegetable works well.
Here’s an alternative to the classic green bean casserole. This recipe requires only stovetop cooking and can be partially made the day before. P.S. this dish is gluten free.
Serve this dish either cold or at room temperature. Make sure not to overcook the asparagus. You’ll want the asparagus to be fork tender and firm.
As summer marches on, corn is one of the edible pleasures of the season. Summer corn is in abundance now and when corn is harvested, the natural sugars start to turn to starch. You will want to get the corn at its freshest to retain the milky juices in the kernels. It’s such a treat if you can find a farm stand where the corn has been harvested that morning.
Enjoy the harvest of corn this summer. I like to cook my corn on the grill, but remember that if you don’t have a grill then just use a grill pan. You can place corn on the grill over indirect heat with the husks intact or pulled back. Corn in the husks will take about twice the time to cook. You can also peel and remove the husks and wrap the ears in foil. One of the advantages of grilling corn in the husks is that when they’re ready to come off the grill and cool off a bit it makes shucking easier.
If you don’t have a grill then cook these zucchini in a grill pan. When I’m in my New York apartment I “grill” everything in my grill pan.
Perk up your summer sweet corn-on-the cob with easy to make herb butter.
August equals corn in my book. Growing up in Nebraska I think we had corn on the cob every night in August.
Here is an all-star, super easy-to-follow roasted cauliflower recipe. I think that you and your family are going to love it. Use parchment paper for easy cleanup.
Mexican Street Corn (called elote) is an addictive side dish that’s perfect for July 4th. There are many versions of elote, a typical Mexican Street Corn dish consists of fresh corn boiled in the husk and then grilled to achieve that delicious charred flavor. Still hot, the corn is rolled in mayonnaise and Cotja cheese and then sprinkled with spices like cayenne pepper. Topped with fresh squeezed lime juice, the elote is ready to be devoured.
