Everyone needs some good summer sides, right? Either for a BBQ at your place or a summer potluck, it never hurts to have a few more recipes for tasty, healthy dishes, right? So, as promised yesterday, here are the sides that completed last week’s birthday barbeque-less BBQ dinner menu. Both are from the July/August issue of Food Network Magazine.
Red Coleslaw with Grapes – serves 6 to 8
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil (I used 2 tbsp oil and 2 tbsp fat-free Italian dressing, to lighten things up even more)
- 1 small or 1/2 large head red cabbage, finely shredded
- 1/3 cup chopped fresh parsley
- 6 scallions, chopped
- 2 cups seedless red grapes, chopped
Make the dressing: Whisk the vinegar, mustard, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended.
Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.
- 1 tablespoon extra-virgin olive oil
- 1/2 small onion, chopped
- 1 small stalk celery, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground pepper
- 1 small bunch Swiss chard or mustard greens, stems removed, leaves chopped
- 1/2 cup diced smoked turkey or lean ham (about 2 ounces)
- 1 15-ounce can whole tomatoes, crushed by hand
- 2 15-ounce cans pinto beans, drained and rinsed
- 1 15-ounce can navy beans, undrained
- 1/4 cup chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.
Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid. Add the parsley, thyme and oregano and return to a simmer.
Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes.
*Public service announcement: Please ignore the apple cider vinegar in the ingredients shot for the beans. For some reason, I got it in my head that there was vinegar in there, but clearly, there’s not. I only realized this once I had already started the recipe. Thank you for your cooperation (not like you have a choice ).
Mashing up part of the bean mixture with a potato masher.
This is what it looks like when it’s ready to go into the oven.
…and when the beans come out.
Now the coleslaw was great, I really enjoyed it. But…I CANNOT say enough about these beans! Seriously…I. LOVE.THEM. Now, these are not what you would typically think of as “classic” baked beans (molasses/brown sugar, bacon etc) but I love this twist on them. And if you are lucky like me, you’ll have a good amount of leftovers.
The leftover beans were a standout in the salad I showed you yesterday. Also delectable on Friday stuffed inside a pita with garden-fresh lettuce and arugula (I almost forgot I had that stuff for a while…SO good), mustard, onion and tomato, with a bit of leftover coleslaw and a big old pile of roasted garlic scapes on the side.
Saturday, the beans made another star turn in a delicious tofu shirataki “pasta” dish. I sautéed a boatload of fresh veggies (zucchini, asparagus, orange pepper, garlic scapes, sliced portabella) and a minced garlic clove in a teaspoon of olive oil, then added part of a can of San Marzano tomatoes, crushed by hand, salt and pepper, reduced heat and simmered a bit, and at the last minute, added chopped fresh basil. I made HG girlfredo, and stirred this in, along with 1/2 cup of the beans, simmered for a couple of minutes just to heat through and served – voila! This was SO tasty and filling with all the veggies and protein and fibre-packed beans.
Speaking of awesome uses of the leftovers from Wednesday’s birthday meal, I just can’t sign off without showing you this simply AMAZING pizza I made Friday night: Slightly Spicy BBQ Chicken Pizza. By now, you know what I did for the crust.
For the sauce/meat component, I mixed 1/2 cup of the leftover pulled chicken with just a bit of light ketchup and BBQ sauce, a couple of dashes of the hot sauce I bought in Mexico (‘cause I like to live dangerously) and some cumin (I like it smoky).
I spread this on top of my crust, then topped with 1/3 cup light shredded Tex-Mex cheese, chopped red bell pepper, Vidalia onion and chopped jarred jalapenos (there I go living dangerously again).
When the pizza came out of the oven, it looked like this. But I didn’t stop there.
After slicing it up, I topped with the rest of the leftover coleslaw and some chopped fresh cilantro. I have seen enough BBQ recipes where you put slaw on the bun to think that this might be a good idea – and it was! The sweetness and coolness of the slaw contrasted perfectly with the spicy, smoky chicken – I’d definitely do this again!
Just to recap the birthday menu, since it was broken down over 3 posts, I thought I’d bring it all together for you here:
HG Guacamole with veggies and Guiltless Gourmet Chips
HG Crockpot Pulled Chicken on Buns
My Mom’s Potato Salad
Red Coleslaw with Grapes
Baked Beans with Swiss Chard
Chocolate Cappuccino Cake
Try some (or all of it)….it was really good!