Hey Amy!

I sometimes think those lovely side dishes are grossly overlooked and under appreciated.  The meats, desserts, and drinks seem to get the spotlight instantly and occasionally someone notices the side dish.  Poor side dish.  They could use some love.  In order to give them the props they are due, one must create spectacular dishes that are not only lovely to feast your eyes upon but also yummy to the palate.  I hope these I share today do just that.

Broccoli Salad:

1 head broccoli
1 head cauliflower
1/2 lb. bacon, cooked crispy and crumbled
1 c. shredded cheddar cheese
1 small onion, finely diced
1/2 c. mayonnaise
1/4 c. sugar
1 Tbsp. vinegar

Clean and chop broccoli and cauliflower and place in large bowl.  Add bacon, cheese and onions.  Toss well and set aside.  In smaller bowl, combine remaining three ingredients well.  Add this dressing to broccoli and cauliflower mixture and again, toss well.  Serve cold.

Pink Potato Salad:

3 c. boiled potatoes, diced
1/4c. French dressing
1 tsp. salt
1/8 tsp. pepper
1 small onion, chopped
1 c. mayonnaise or salad dressing
3 hard boiled eggs, diced

Combine warm potatoes and French dressing.  Refrigerate for 30 minutes.  Remove and add remaining ingredients, mixing gently.  Garnish with anything green or fun from your refrigerator (sliced radish, fresh parsley, sliced black olives, etc).

Hassleback Potatoes:

8 medium russet potatoes
1/3 c. olive oil
1/2 tsp. pepper
1 tsp. salt

Scrub potatoes thoroughly with a brush.  Pat dry.  Thinly slice potatoes crosswise, but do not cut all the way through.  Leave each slice connected to a  strip along the bottom of the potato.  Place potatoes in a shallow baking dish.  Using your fingers to separate slices, fan potatoes slightly.  In a small bowl combine oil and pepper.  Drizzle over potatoes.  Sprinkle with salt.  Wrap potatoes individually in heavy-duty foil.  Place potatoes in the center of grill, not directly over coals.  Cover and grill 40 to 50 minutes or until potatoes are tender.  Let stand 10 minutes before serving.  Fan them additionally if needed prior to serving.

Scalloped Pineapple:

3 c. bread cubes
1 20-oz. crushed pineapple
1/2 c. butter
1 c. sugar (brown or granulated)
3 eggs, beaten
1/2 tsp. salt
1/2 c. milk

Preheat oven to 350.  Cream butter and sugar.  Add eggs and beat well.  Add salt and milk.  Fold pineapple and bread cubes into mixture and pour into buttered baking dish.  Bake for 45 minutes.

Green Bean Salad:

2 lbs. green bean, snapped and cut lengthwise
1 garlic clove, minced
3 Tbsp. olive oil
3 Tbsp. wine vinegar
2 fresh mint leaves, minced
2 fresh basil leaves

Cook green beans in boiling salt water until tender.  Drain and chill.  Before serving, add garlic, oilive oil, vinegar, herbs and salt & pepper to taste.  Toss well.

Think about the colors of your table when you are presenting the meal.  These dishes along with the ones found here, will surely stand out at your BBQ.

xo–me

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