Keeping Summer Sides Simple!

Summer-Sides_252x168You know the saying, “If you can’t stand the heat, get out of the kitchen,” well none of us want to slave over a hot stove this time of year, especially as we have this special sunshine!

Summer means a vast array of tasty fresh vegetables available, and most can be eaten raw. Add them shaved thin onto your salads, eat them alone dipped in any dressing of your choice or whip up some hummus to make a light meal out of them.

Alternatively, I’ll throw my vegetables, tossed in olive oil and seasoned first, onto the grill right along with my meat. For variety, try seasoning along with various spices and herbs to compliment your meal.
Pesto vegetables
Servings: 8

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients

For the pesto sauce

2 cups fresh basil torn, tough skins removed
1 clove garlic minced
1/2 teaspoon lemon juice
3 tablespoons pine nuts toasted
1/3 cup Parmesan cheese
1/4 cup olive oil
Vegetables

1 pound baby red potatoes
1 pound green beans trimmed
1 pint grape tomatoes

Method

For the pesto sauce

Add basil, garlic, lemon juice, pine nuts, Parmesan, olive oil, and salt and pepper to a food processor. Process until all ingredients are combined, about 1 minute.
Vegetables

Boil the potatoes until just fork tender, about 20 minutes. Drain; set aside.
Steam the green beans until crisp tender, about 6-8 minutes. Shock the beans in a bowl of ice water to stop the cooking process and preserve their bright green color.
Toss the cooked potatoes and green beans with the grape tomatoes and pesto sauce. Refrigerate until ready to serve.
Serving Suggestions
Remove from refrigerator 30 – 45 minutes before serving to allow the vegetables to come to room temperature.

Enjoy
Randy