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Each summer, on my Saturday radio show Weekly Dish, 1-2pm on MyTalk 1071, it seems like we get the question:

“What are some creative sides to serve with grilled meats?”

I generally work with a grilled vegetable and a salad as sides for grilling. If I am having a crowd I may have two salads. I like grilled lettuce like radicchio or romaine grilled Caesar salads as I think they are really pretty on a platter and something unexpected. I also love bean salads and will sometimes mix the beans with grilled vegetables. Lastly, grilled vegetables themselves can be the star of the show when drizzled with balsamic reduction or a tarragon aioli.

Try these great sides next time you fire up the grill:

Pea Shoot Pesto Pasta Salad

Pea shoot Pesto:

• · 1 large bunch pea shoots/vines, roughly chopped
• · 4 cloves garlic
• · 1/3 cup grated parmesan
• · 1/3- cup olive oil
• · 1/4 cup pinenuts or walnuts could be used too
• · zest from one small lemon
• · 1 /2 tsp. salt
• · 1/2 tsp. pepper

Combine ingredients in a food processor and blend to desired consistency

Pasta:

• · 1 box cooked orzo pasta or Spaghetti noodles – really any pasta will do
• · 1 cup fresh peas or 1 cup frozen peas
• · More parmesan cheese to taste
• · Cherry Tomato halves for garnish

Mix well and sprinkle with fresh lemon juice and chopped cherry tomato’s halves before serving.

White Bean lemon salad

• · 2 14.5-ounce can white beans, drained and rinsed well
• · 4 Tbsp chopped red onion
• · juice of one lemon
• · zest of two lemons
• · 2 teaspoons white wine or champagne vinegar
• · 2 Tbsp extra virgin olive oil
• · 1 teaspoon fresh mint
• · 1 teaspoon parsley chopped
• · 1 zucchini chopped
• · 1 tsp salt
• · 1/2 tsp pepper

Chop the vegetables and combine with the dressing.

I mix the dressing separately so I can add the exact amount that I need without making it too runny.

Variation:

Serve on a bed of arugula or spinach and add grilled tuna or chicken

Grilled Romaine Caesar salad

Hearts of romaine – split down the center. I plan a wedge per person I am serving.

Brush each half of romaine with some olive oil

French Bread cut into rounds. I use two rounds per person. Brush Olive oil on each round on both sides.

Grill the lettuce cut side down until grill marks form and remove.

Grill bread rounds on each side until grill marks form and remove.

Lay lettuce on a platter or assemble on a serving plate. Place the French bread grilled rounds on the lettuce.

Top with the dressing and shreds of parmesan to garnish made with a vegetable peeler.

Salad Dressing:

• · 1 1/2 tablespoon mayo
• · 1 tablespoon olive oil
• · 1 teaspoonDijonmustard
• · 1/2 teaspoon freshly ground pepper
• · 1 teaspoon Worcestershire sauce
• · 2 tablespoon fresh lemon juice
• · 2 anchovy fillets or 1 tablespoon anchovy paste
• · 4 cloves garlic
• · 1/4 cup olive oil
• · Salt and freshly ground pepper

Put all ingredients in a food processor and process until smooth. If too thick, add a little water.

Tarragon Aioli

• 1 tsp garlic
• 1 cup mayonnaise
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 tablespoon minced fresh tarragon
• 1/2 teaspoon salt

Put all ingredients in a food processor and process until smooth. Serve alongside grilled vegetables as a dipping sauce.

ENJOY!