Sides Sides Everywhere the Sides

Eat this, don’t eat that,  can’t you make these sides….

Now that we’ve had our Tesla fix, onto the food!

As the new owner of a lovely charcoal grill, my life has revolved around grill-out food for the past two weeks and I ain’t mad at that. I whipped up these two sides at times  this week to accompany various grilled dinners.

Both are SO easy and delicious; these options are packed with flavor and boy-approved.
What else could you ask for?

Somebody’s grill is going to be smokin’ this weekend (mine) and you want to be prepared:

Tortellini Pesto Artichoke Salad
1 pkg (16oz) cheese-filled tortellini
5oz prosciutto
1 can (10oz) artichoke heart, rinsed, drained and diced
1 yellow pepper, seeded and diced
2 scallions, cleaned and chopped
1/4c. soft sundried tomatoes, diced
1 tbs garlic powder
1 c. store-bought or homemade pesto
1/4c. parmesan cheese, grated
Sea Salt, Cracked Pepper

Set a large pot of water on to boil. Once at a rolling boil, add a pinch of salt and the pasta. Cook until al dente according to pasta instructions; drain and rinse with cool water to stop the cooking. Allow pasta to drain excess water. Meanwhile, spray  a small skillet with cooking spray and cook prosciutto until crisp. Trust me, this makes ALL the difference.

Once prosciutto is crisp, transfer to a cutting board and dice. In a large bowl, add diced prosciutto, artichokes, pepper, scallions, sundried tomatoes and garlic powder.Add cooled pasta and combine. Add pesto and parmesan cheese; stir thoroughly. TASTE and then add salt and pepper (both the pesto and cheese are very salty, so you want to be able to adjust your salt level). Allow to chill for at least an hour (or overnight; the flavors get even more intense). Serves 8

Spicy Grilled Corn
I’m looking forward to making Mexican Street Corn, but in the meantime…)
4 ears of corn, husks on (but extra silks trimmed).
Sea Salt
Cayenne Pepper
Lime Juice

Once grill is hot, add ears of corn. Allow corn to grill about 8 minutes, flip over and grill on the other side. Peel down a bit of husk and pierce a kernel; if its soft; the corn is done.

While corn is still warm, peel off husks. Thoroughly rub corn with butter, and sprinkle liberally with sea salt, cayenne pepper and squeezes of lime juice. Serves 4.

If you’re looking for me, just follow the smoke signals to my house…..


One Comment Add yours

  1. Jen says:

    I always pictured you a’pickin and a’grinnin’….but now I see that you’re a’pickin and a’GRILLIN! God, I am lame.

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