Grilled Potato Salad

This potato salad was always going to be a little unconventional, but when I decided to assemble it at plating instead of in a bowl, the “deconstructed” dish became much more unique. You can toss it all in a bowl for easier serving if you like. Simply cut up the bacon and eggs into small pieces and gently toss it all together.

Perfectly-grilled petite potato halves are crispy on the outside and flaky-tender on the inside. The dressing is spiked with paprika and chipotle powder for a deeper flavor and a little kick while sliced baby bell peppers deliver a bright flavor highlight.

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Honey-Caramelized Peaches with Vanilla Mascarpone Ice Cream

You can thank Chef Alton Brown for inspiring this dish with his Honey Plums, but the Vanilla Mascarpone Ice Cream may just be the real star here. The cold ice cream plays off the warm peaches in the same way the richness of the cheese is a counterpoint to the brightness of the fruit flavors.

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Tomato and Cucumber Summer Salad with Grilled Corn

A perfect July 4th cookout deserves a perfect summery salad. Fresh produce flavors meld with lemony balsamic vinaigrette and mellow feta cheese. Make the salad in advance and keep it in the refrigerator while grill action is taking place.

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Caprese Salad with Grilled Tuscan Bread

One of the best fates that can befall a tomato is to be joined by fresh mozzarella and basil in a simple salad. Adding a slice of perfectly-grilled bread and a drizzle of balsamic reduction elevates the traditional Caprese Salad to give an honored place on Dad’s table for his special day. Reducing the balsamic intensifies the sweetness and complexity.

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Tequila Baked Beans

Baked beans are one of the most traditional sides for serving with ribs, but these aren’t traditional baked beans. They are a big departure from the norm. They are sweet. They can be a little spicy. And they are delicious. Tequila adds an herbaceous flavor that I am at a loss to describe. The agave nectar used instead of the more traditional molasses carries right along with the tequila theme.

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Blueberry and Goat Cheese Salad with Mixed Baby Greens

Fresh blueberries are one of the best ingredients summer brings to our tables. Bursting with flavor, they are joined by caramelized pecans, mellow goat cheese and a quick and easy blueberry vinaigrette dressing.

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Green Goddess Dressing over Iceberg Wedges

Author: Michael Chiarello
Servings: 5
Course: Sides

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Verde Salad on Pureed Sunchokes

If you haven’t had sunchokes, you’re in for a treat. Sunchokes are a tuber from a type of sunflower. It is slighty sweet and somewhat similar to jicima in flavor. The sunchoke puree in this recipe is light and buttery at the same time – a perfect counterpoint to the balsamic dressing on the greens.

The candied prosciutto spirals are taken from two celebrity chefs on Iron Chef America, Art Smith and Michael Symon. Smith wrapped bacon strips around wood dowels to make crispy spirals served with soup, and Symon served candied prosciutto with brown sugar ice cream. I just had to try combining Smith’s presentation with Symon’s savory sweet flavor combination. The result is a great touch on this salad. Crunchy proscuitto, tender greens and fluffy sunchoke all working together to delight your senses.

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Roasted Cauliflower

There is a restaurant in downtown Kalamazoo that I am quite fond of called Food Dance. They specialize in using local produce, and it is their kitchen you have to thank for this wonderful roasted cauliflower. I had it there a month or so back, and it has become a favorite side dish at my house. I never would have thought to use vegetable stock to enhance the flavor if the server at the restaurant hadn’t told me their secret. This is my attempt to recreate their wonderful side dish.

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Grilled Bread and Green Bean Salad with Kalamata Olives

Like a Niçoise without the tuna, this quick salad makes a perfect lunch or an ideal side dish for your grilled entrees. Grilled bread and beans are complimented by home made lemon pepper vinaigrette, baby greens, Kalamata olives and sweet grape tomatoes.

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Blackberry Polenta Fennel Salad

This one’s a little bit out there, but I think the flavors and textures, although unusual, are great for special occasions. The visual alone makes it a star of the table. The quick and easy orange honey vinaigrette dressing is appropriate for a wide variety of summer salads, and the polenta is good enough that it is worth making a double batch.

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Grill-Roasted Sweet Potato Fries with Maple Soy Glaze

These sweet potato fries are delightfully crisp on the outside and tender on the inside. The maple soy glaze adds a sweet and savory finish.

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Caramel Strawberries with Grilled Shortbread and Crème Fraîche

Grilled pound cake is delicious, but it can be a little bit challenging. At Barbecue University a couple of years back, Steven Raichlen mentioned that he had experimented quite a bit and found that Sara Lee pound cake held together the best by far. I haven’t tested different recipes myself, but I can confirm that Sara Lee fits the bill. You can find it in the frozen desserts section of the supermarket.

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Savory Squash Pie with Tart Apples and Sweet Onion

This pie is a perfect side dish for your dinner table in place of a traditional casserole. It is guaranteed to receive rave reviews from your family and guests.

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Grill-Roasted French Fries with Avocado Aioli

What goes better with burgers than French fries? How about grill-roasted fries with avocado aioli? An aioli is a garlicky mayonnaise. In this recipe, fresh avocado takes the place of raw eggs to deliver the same texture with a whole new flavor.

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Cantaloupe Prosciutto Kebabs

Sweet and summery cantaloupe meets the heat of the grill for nicely caramelized sugars contrasted by salty, cured-pork. This simple appetizer is sure to be a hit every time you serve it.

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Apple Bake with Almonds and Dried Cherries

Casual, simple and delicious — baked apples come off the grill infused with apple wood smoke flavor. Baking and serving in individual dishes will delight your guests.

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Grilled Sugar Snap Peas and Red Peppers with Lemon Pepper Dressing

So far, we’ve shared our tips for grilling green beans and asparagus to perfection. Now it’s time to add sugar snap peas to your grilling arsenal. Sugar snap peas are best cooked quickly and eaten while still crisp, making them perfect for the grill. If you don’t have a Kalamazoo vegetable grilling surface in your grill, you may need a grill basket to keep the peas and peppers from falling through the grate.

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Roasted Acorn Squash Stuffed with Wild Rice and Cranberries

A tasty side with a lovely presentation, stuffed squash is perfect for the Thanksgiving table. The acorn squash removed from the shell goes back into the dish along with wild rice, fresh sage, sauteed leeks, dried cranberries and walnuts.

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Grilled Prosciutto-Wrapped Asparagus

Grilled asparagus is a staple at my house, served on the side of just about any grilled meat, poultry or fish. Wrapping it in prosciutto elevates it to another level for serving with something as luscious as this issue’s Grilled Sea Bass with Blackberry Balsamic Reduction. Even better, the blackberry balsamic tastes great on the asparagus and prosciutto as well.

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