Summer Sides

by LEON BOUTEILLER

It is always amazing at a summer picnic, pot luck or gathering when guests are asked to bring a dish. More often than not, there is no direction as to what these side dishes should accompany. Such is the fun!

Guests almost always bring something that is a family favorite or a proud offering that was one of the heirloom recipes from their grandmother. The creativity and resourcefulness that home cooks reveal are always interesting if not sometimes surprising! How many versions of tuna macaroni salad or potato salad have you witnessed at these events? If you’ve been around for a few decades, I’m sure that there are too many different examples to remember. In many cookbooks of cultural cuisine, for example, there are regional differences and then fine tuning as each individual has his/her own version of a dish. North, South, East and West and here in the USA, each region has its customary dishes and, if you travel about, there will be new recipes, staples in each locale with personal variations!

I have three recipes that are summer favorites around our house. Though familiar, they’re just a bit different.

CORN and TOMATO SALAD
Ingredients:

  • 2 plump ears of corn, cooked on a grill, kernels removed from the cobs and set aside

  • 2 medium tomatoes, core removed and cut into 1/2 inch dice

  • 1/2 cup chopped red onion

  • 1/2 cup pitted green olives, with or without pimientos, roughly chopped

  • 4 ounces queso fresco or mild feta cheese

  • 1/2 cup chopped cilantro

  • 1/3 cup extra virgin olive oil

  • 1/4 cup sherry vinegar

  • 1/4 teaspoon salt and a few grinds of black pepper

  • (optional) add a can of chick peas, rinsed and drained, to create a vegetarian entree

Method:

  • place all ingredients in a bowl and gently fold together, refrigerate for 30 minutes to let the flavors meld, then serve

MARINATED BEET SALAD
Ingredients:

  • 1 1/2 pounds red beets, about 6, wrapped in foil and roasted in a 350 F oven for about 40 minutes, or until tender through, cooled and cut into 1/2 inch wedges

  • 3/4 cup crème fraiche

  • 1/2 cup scallions or chives, chopped

  • 1/4 cup minced fresh dill, or 2 teaspoons dried

  • 3 tablespoons prepared horseradish

  • 1/4 teaspoon salt

  • 1/4 teaspoon white pepper

Method:

  • place all ingredients in a bowl and gently fold together, refrigerate for 30 minutes to let the flavors blend, then serve

SWEET POTATO SALAD
Ingredients:

  • 1 1/2 pounds Japanese sweet potatoes, about 3, roasted for 40 minutes or until tender through, cooled, peeled and cut into 1/2 inch dice

  • 1/2 cup carrots shredded on the coarse side of a box grater

  • 1/2 cup fennel bulb cut into 1/4 inch dice

  • 1/2 cup red onion cut into 1/4 inch dice

  • 2/3 cup mayonnaise

  • 1 tablespoon plus 1 teaspoon cider vinegar

  • 1 generous tablespoon fresh basil, shredded

  • 1 tablespoon fresh tarragon, chopped

  • 1 teaspoon finely grated fresh ginger root

  • 1/4 teaspoon salt

  • 1/4 teaspoon white pepper

Method:

  • place all ingredients in a bowl and gently fold together, refrigerate for 30 minutes to allow flavors to blend, then serve

All three dishes are easy to put together and go well with any picnic or deck party. Seafood, chicken, pork and beef are sure to get along with these salads whether you choose one or all three. They can easily become vegan with just a couple substitutions.

Whichever you choose, enjoy the rest of the summer weather, eat well and support your local growers!

Leon G. Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community and is presently the Executive Working Pastry Chef at The Fife ‘n Drum in Kent. He is married to Patrice and lives in Cornwall with a Greater Swiss Mountain Dog named Banjo and two rescue cats named Ricky and Lucy.

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