Side Dishes to Rock Your Next BBQ
Whether you’re BBQ’ing at home, in the backyard or heading out to a socially distanced gathering with family and friends (6 feet, mask, wash your hands, etc.) Here are a couple of sides sure to please!
Patriotic Potato Salad
Made with red, white and blue potatoes, this salad is a delicious & easy side dish, covered with a homemade Herb Vinaigrette.
Ingredients
- 1 lb. purple potato
- 24 oz. baby yukon potatoes
- 24 oz. baby red potatoes
- 3 hard boiled eggs, sliced
Herb Dressing:
- 2 large garlic cloves, minced
- 1 tablespoon diced fresh rosemary
- 1 tablespoon diced fresh thyme
- 2 tablespoons diced fresh flat leaf parsley
- 1/4 cup diced fresh chives
- 2 tablespoons stone ground mustard
- 1 tablespoon honey
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- salt and pepper to taste
Directions
- Fill a large pot with water. Add whole potatoes into the pot. Cover and bring to a boil.
- Cook until the potatoes are fork tender. About 20-30 minutes.
- Remove potatoes from pot and drain. Let sit for 5 minutes to cool. Cut into quarters.
- In a medium bowl, add garlic cloves, rosemary, thyme, parsley, chives, mustard, honey, and red wine vinegar. Using a whisk stir until combined.
- Slowly add olive oil to the bowl, whisking the whole time until the mixture turns to a dressing.
- Add quarters potatoes to a large bowl with hard boiled eggs. Pour dressing over the potatoes. Toss the potato salad until all the potatoes are covered in the dressing.
- Add salt and pepper to taste.
- Serve.
Greek Pasta Salad
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(Shutterstock)
Greek Pasta Salad recipe with tomatoes, artichokes, olives, red onion, cucumber, feta & a homemade dressing. This cold pasta salad makes a great side dish.
Ingredients
- 1 roasted red pepper, finely diced
- 1 cup diced artichoke hearts (from a can)
- 1 1/2 cup halved cherry tomatoes
- 1 1/2 cup diced cucumbers
- 1/2 cup sliced red onion
- 1 cup halved kalamata olives
- 1/2 cup crumbled feta cheese
- 1 lb. mini farfelle pasta (bowtie pasta)
- 1/4 cup fresh basil, chiffoned
Greek Dressing:
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 1/2 teaspoons dry oregano
- salt & pepper to taste
Green Goddess Hummus
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(Shutterstock)
This delicious green hummus recipe is flavored with fresh herbs. Use classic green goddess dressing herbs or change it up with other fresh, leafy herbs. (You’ll want to use 1 cup or less fresh herbs, to taste.) Recipe yields about 1 ¾ cup hummus.
Ingredients
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 1 large lemon’s worth)
- 2 tablespoons olive oil, plus more for serving
- ½ cup roughly chopped, loosely packed fresh parsley
- ¼ cup roughly chopped, loosely packed fresh tarragon or basil
- 2 to 3 tablespoons roughly chopped fresh chives or green onion
- 1 large garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
- 1 to 2 tablespoons water, optional
- Garnish with extra olive oil and a sprinkling of chopped fresh herbs
Directions
- Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender. Process for about 1 ½ minutes, pausing to scrape down the bowl of your processor as necessary.
- Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
- If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
- Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
- Store hummus in an airtight container and refrigerate for up to one week.
Quick Classic Baked Beans
![](http://wror.com/wp-content/uploads/sites/18/2020/06/shutterstock_61181713.jpg)
(Shutterstock)
Ingredients
- 6 center-cut bacon slices, chopped
- 1 cup finely chopped onion
- 3 thyme sprigs
- 4 garlic cloves, minced
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/3 cup packed dark brown sugar
- 1 tablespoon prepared mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground red pepper
- 3 (15-ounce) cans organic navy beans, drained
- 1 (8-ounce) can unsalted tomato sauce
Directions
- Preheat broiler to high.
- Cook bacon in a 10-inch cast-iron skillet over medium-high heat until crisp. Remove bacon with a slotted spoon, reserving drippings.
- Add onion and thyme sprigs to drippings in pan; sauté 3 minutes.
- Add garlic; sauté 1 minute.
- Stir in broth and remaining ingredients; reduce heat to medium and cook, uncovered, 10 minutes or until slightly thick, stirring occasionally. Discard thyme.
- Remove from heat; stir in bacon.
- Broil 4 minutes or until bubbly and edges are crusty.
Bobby Flay’s Creamy Cole Slaw
![](http://wror.com/wp-content/uploads/sites/18/2020/06/shutterstock_393685885-e1593480017662.jpg)
(Shutterstock)
Ingredients
- 1 head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 3/4 cup best-quality mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons grated Spanish onion
- 2 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 1 tablespoon dry mustard
- 2 teaspoons celery salt
- Salt and freshly ground pepper
Directions
- Combine the shredded cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
- Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.