|the Farmhouse at Roger’s Gardens|
Great news! You’ve been invited to a summer pot luck gathering, but now have to decide what to bring. Do you have a special go-to dish that you make for occasions like this? For me, this is the perfect opportunity to try a new and exciting recipe.
Well, today I have two such recipes to share with you, and they sound like the perfect side dishes for any summer party. Chef Rich Mead of the Farmhouse at Roger’s Gardens has shared two of his popular side dishes so we can have a crack at preparing them at home.
The first recipe is for Summer Succotash. Succotash has its origins in early colonial America, when members of the Algonquin tribe shared their technique for combining corn kernels and beans along with other fresh ingredients to create a yummy and healthy dish. Succotash is fresh, crunchy and is such a great alternative for summer noshing. One of the perks of succotash is it won't wilt like a green salad, so it can sit on the picnic table and retain its flavors beautifully.
And who doesn’t love potatoes? Well, the next recipe combines the perfect ingredients to complement the trusty potato, like bacon, onions and blue cheese. Add a little grilled flavor from the potato and you’re all set to wow your friends!
12 ears of summer corn (white or yellow), shucked and cleaned
1 ½ cup cherry tomatoes, sliced in half
1 ½ cup red tomato, small dice
1 ½ cup red bell pepper, small dice
1 cup of blanched green beans, cut in 1 inch pieces
1 cup of zucchini, small dice
¾ to 1 cup of honey lime vinaigrette
Salt and pepper
1. Grill ears of corn on an open flame grill until well charred and cooked.
2. Cut kernels off the cob to get roughly 6 cups of charred corn kernels.
3. Combine the rest of the ingredients in a large bowl, toss well.
4. Season with salt and pepper to taste.
¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ cup olive oil
Zest of 1 orange and 1 lemon
1. In a blender, add everything except the oil and mix until combined
2. With the blender running, add the oil in a thin stream through the hole in the lid
3. Blend until well-mixed
3 lbs. baby red potatoes
½ cup celery, thinly sliced
½ cup red onion, thinly sliced
½ lb. good quality bacon
1 cup crumbled blue cheese
½ cup mayonnaise
½ cup Dijon mustard
2 tbs. sugar
1/3 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
Salt and pepper to taste
1. Cook the bacon in a skillet until crispy and separate from rendered fat and set aside.
2. In boiling, salted water, par cook the potatoes until soft but still a bit firm.
3. Add the olive oil, salt and pepper to the reserved bacon fat and use this mixture to toss the potatoes in.
4. Grill the potatoes on a hot grill until they get nice marks and the potatoes are soft.
5. In a large bowl – whisk together mustard, mayo, vinegar, sugar, salt and pepper.
6. Once potatoes are cool, add all ingredients together and toss lightly.
7. Chill before serving
I’d love to know if you try one of these recipes!
Let me know what you think…