Table Affair

Vegetable side dishes are essentials on the BBQ days. They are refreshing, healthy, and balanced out the richness of the ribs, burgers, and sausages. These dishes can feed an all crown and the most import you can make it in advance. Continue reading this article and find the best 4 vegetable sides for a BBQ. 1- Mustard Potato Salad with Green Beans This vegetable side plate is a French-style potato salad. It got the best flavor from mustard, shallot, vinegar, and capers. Perfect for a side dish for a burger and refined to be served by a grilled fish. It serves up to 6 people. For the Dressing: ¼ cup cut shallots½ tablespoon of lemon zest½ teaspoon minced garlic¼ cup of olive oil2 tablespoons of red wine vinegar For the salad: 2 pounds of waxy potatoes  2 ½ cups blanched string beans, cut into small pieces 1 ½ teaspoon of salt  ¼ cup of capers  1 small of shallots, thinly sliced To Garnish: ¼ cup of chopped chives Preparation: 1º Add the potatoes to a large pot of water. Put a little bit of salt and boil it over high heat. Cook it until it is tender but still firm. Take out the water and let it cool down. 2º In a blender, put all the dressing ingredients and blend them. 3º In a large bowl put the warm potatoes with the dressing and toss it well until the potatoes are covered. Then add the rest of the salad ingredients and garnish with the chives. 2- Chickpea Salad with Roasted Red Peppers This chickpea salad is the best cold bean salad that you will ever eat. Red onion, sumac, and red wine vinegar are the best trio. It serves up to 6 to 8 people. Ingredients: 6 cups of can chickpeas, drained and well rinsed 2 cups of roasted red peppers  1 ½ cup of chopped red onion 2 teaspoons of salt  ½ cup parsley leaves ½ cup mint 1 tablespoon of sumac  Juice from 1 lemon Preparation: 1º In a large bowl, combine all the ingredients. Taste it and add the seasoning as you like. If you are looking for aesthetics and charming bowls, Ach Collection has the answer. 3- Sesame Slaw This vegetable side dish is a show of flavors. The toasted sesame oil and rice vinegar make the salad sweet and tangy. It serves up to 6 people. Ingredients: 2 ½ cups of shredded green cabbage  2 ½ cups of shredded red cabbage  2 cups of grated carrot  1 cup of chopped cilantro  1 bunch of scallions, thinly cut ½ cup rice vinegar  2 teaspoons of sesame oil  ½ teaspoon of salt ¼ teaspoon of Aleppo pepper flakes  Preparation: 1º Mix all the ingredients together in a large bowl, then garnish with extra sesame seeds, if you like. 4- Grilled Corn Salad This salad is perfect for taking advantage of the summer corn. It’s a great balance between sweetness and the smoky poblano, spicy jalapeño peppers, and tangy lime juice. It serves up to 6 people. For the salad: 2 poblano peppers  4 ears of corn  ½ of red onion sliced small 2 sliced avocados 1 cup of roughly chopped cilantro For the dressing: ½ jalapeño with the seeds and ribs removed  1 clove of grated garlic  ¼ teaspoon of cumin ¼ scant cup of lime juice ¼ cup of olive oil ½ teaspoon of salt Preparation: 1º Roast the poblanos: put each one directly into the gas flame until it starts blackening. Once it looks charred, place it on a bowl and cover it with a tea towel. Let it be for 5 minutes, and then remove the charred skin to reveal the tender roasted pepper. Then removed the seeds and ribs and cut them. 2º Now, like the poblanos, place the corn right over the gas flame. Remove from the heat and cut the kernels from the cob. 3º Mix the ingredients in a large bowl, then add the rest of the ingredients, toss it well, and serve it. Source: Goop

Many of us are always looking for healthy vegetarian dishes recipes even if we are not vegetarian. So, having in mind the experts’ suggestions at Sur La Table, we present 3 delicious recipes.  1- Coconut-Vegetable Curry with Cashews (4 pax.) Ingredients:  ¼ cup vegetable or canola oil  2 medium shallots, peeled and sliced  4 large garlic cloves, peeled and minced  2 tablespoons grated fresh ginger  2 teaspoons ground cumin  2 teaspoons ground coriander  2 teaspoons curry powder  ½ teaspoon ground cardamom  ½ teaspoon cayenne pepper (optional)  2 medium carrots, peeled and cut into ¼-inch-thick rounds  1 medium red bell pepper, trimmed, cored, and cut into 1/8-inch-thick strips  1 bunch asparagus, trimmed and cut into 2-inch pieces  13 ounces (1 can) coconut milk  1 cup fresh or frozen and thawed green peas  1 bunch (¾ pound) fresh spinach, stems removed  Kosher salt and freshly ground black pepper  ¼ cup fresh cilantro leaves for garnish  ¼ cup cashew nuts, for garnish  Steamed basmati rice for serving Preparation:  1- Heat up a large skillet in media heat until hot but not smoking hot. Then add oil, shallots, garlic, and ginger. Cooking about 4 to 5 minutes until the shallots turn soft. Add the dried spices and stir it until you feel a toasted smell. 2- Therefore, add the carrots and the bell pepper strips and stir them all together for 2 minutes. Then add asparagus and coconut milk. Let it cook from 6 to 8 minutes until the vegetables are almost cooked. Open the skillet and add green peas and spinach. Let all cook and season with salt and pepper. 3- To complete this vegetarian dish, put curry in a serving bowl and garnish with cilantro leaves and cashews. Serve it with steamed rice. 2- Spinach Salad with Caramelized Pears and Goat Cheese (3/4 pax) Ingredients:  1½ tablespoons golden balsamic vinegar  2 teaspoons Dijon mustard  1 teaspoon honey  2 teaspoons shallots, minced  6 tablespoons olive oil  2 tablespoons butter  2 pears, cut into ½-inch-thick wedges  1 bag of baby spinach, washed  ½ cup red onion, sliced  6 ounces goat cheese, crumbled  Walnut or pecan pieces (optional) Preparation: 1- Combine the vinegar, mustard, honey, and shallots in a bowl, and mix it. While mixing quickly, slowly add the oil to form a vinaigrette. Put it aside and save it as dressing for the salad. Set aside and reserve to dress the salad. 2- Then melt butter in a pan in medium-high heat, add pears, and mix it until well browned. Then turn the pear over, cook it on the other side, and set it aside. 3- To conclude this vegetarian recipe, combine the spinach and the onion in a large bowl. Add the vinaigrette and mix it well. Put in on plates, and add the pears and some crumbled goat cheese. 3- Quinoa Pilaf with Peas and Asparagus (4 pax) Ingredients:  2 cups quinoa  5 tablespoons olive oil   1 medium shallot, peeled and minced  1 medium garlic clove, peeled and minced  2 cups vegetable or chicken broth, low-sodium  ½ cup shelled fresh peas, blanched or petite frozen peas, thawed  1 pound asparagus spears, washed and trimmed, cut into 1-inch pieces  Kosher salt and freshly ground black pepper  2 small garlic cloves, peeled and chopped  1 tablespoon lemon juice  2 tablespoons minced flat-leaf parsley  Grated Parmesan Preparation: 1- In the first place, put the quinoa in a big colander and clean it for about 2 minutes in cold water. Add 2 tablespoons of olive oil to a medium saucepan, and when the oil is shimmering, add the shallot. Then add the minced medium garlic clove, and cook it for about 30 seconds. Therefore, add the quinoa to the saucepan, then the broth and increase the heat and let it boil. Once it is boiling, increase the heat and let the water absorve. Remove the pan from the heat and let it be for 3 to 5 minutes. 2- While the quinoa is cooking, preheat the oven to 425°F. Put the asparagus with 2 tablespoons of olive oils and salt, pepper, and small chopped garlic. Mixed it well and let it cook in the oven for 8 to 10 minutes. 3- To conclude this delicious vegetarian dish, mix the quinoa with the remaining olive oil and lemon juice in a bowl. Taste it and adjust the seasoning as you like with salt and pepper. To serve it, gather the quinoa and the asparagus and garnish with grated Parmesan. For these vegetarian meals to taste better, try serving them on an Ach Collection plate. Source: One Kings Lane