Grilling sides

We don’t do burgers on the grill very often but thought it would fit the bill tonight.  We’ll be at the pool most of the afternoon so didn’t want to do anything too fussy.  Here are some favorite sides if you’re grilling:

Deviled eggs
  • 4 eggs
  • 1/2 tsp Worcestershire
  • 1.4 tsp dry mustard (more if you want them spicier)
  • 1/2 tsp paprika
  • 4 TB mayonnaise
Place eggs in a pot just big enough to hold them and add water to cover.  Bring to a rapid boil, turn off heat and cover for 17 minutes.  Remove from heat and add cold water and ice cubes to stop cooking.  Chill eggs in refrigerator.  Peel eggs and cut in half.  Put yolks in a bowl and mash with a fork.  Add Worcestershire sauce, mustard, paprika and mayonnaise.  Taste and adjust seasoning to your liking.  Fill egg whites with filling and top with additional paprika.  Refrigerate until ready to serve.
Potato Salad
There are lots of recipes for potato salad and I like most of them but once I discovered this one, it is my default.
  • Red potatoes, 3 pounds
  • scallions, 1 bunch thinly sliced
  • 1 cup mayonnaise
  • 1/4 cup lemon juice
  • fresh dill, chopped
  • freshly ground pepper
Boil potatoes until tender.  Let cool until you can handle and then chop potatoes.  Combine mayonnaise and lemon juice (adjust to your taste) and toss over potatoes.  Add sliced scallions and pepper.  Refrigerate until ready to serve.

Skillet corn

  • 4 – 6 ears of corn, kernels cut from the cob
  • 1/2 red onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 2 TB olive oil
  • 2 TB butter
  • minced fresh herbs of your choice (I used basil, parsley and chives from the garden)

Heat olive oil in a skillet over medium heat.  Add onion and saute until soft, about 5 minutes.  Add pepper and cook an additional 2 minutes.  Add butter and corn and cook, stirring occasionally for 8 – 10 minutes.  Add salt, pepper and minced herbs.  Serve hot.

Sliced tomatoes with Green Goddess dressing

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
Combine all ingredients in a blender or food processor until smooth.  Serve on sliced tomatoes
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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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