Summer is the season for outdoor eating events, pool parties, and backyard barbecues. More than elaborate entrees or marinated meats grilled to perfection, offer your guests an abundant array of summer sides to complement the main dish. Keep your guests happy with these classic, yet trending summer sides, recommended by Restaurantware.
Baked Bean Casserole
The tangy taste of baked beans is synonymous with a sunny summer soiree. In a large oven-safe skillet over medium heat, cook 8 slices of bacon until crispy, then put aside. In the rendered pork fat, cook ⅓ cup of minced onion until translucent. Slowly add four cups of rinsed and drained beans, ½ cup of ketchup, ¼ cup of brown sugar, and 2 tablespoons of dry mustard. Break the crisp, cooled bacon into small pieces and fold into the bean mixture. Transfer into oven. Bake at 350℉ for 30 minutes. Dish out into a mini porcelain casserole dishes.
Risotto with Peas
Place 1½ cup of arborio rice and 4 cups of chicken stock in a Dutch oven. Cover and bake for 45 minutes on 350℉, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add another cup of chicken stock, the 1 cup of grated Parmesan, ½ cup of wine, 3 tablespoons of butter, 2 teaspoons salt, and 1 teaspoon of pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add 1 cup of peas and stir until heated through. Use a portion scoop and serve on a small disposable, wooden plates.
Berry Bouquet with Basil and Mint
Offer this simple, yet stunning compilation of refreshing and healthy berries to your guests as they bask in the summer sun. Gently combine equal parts raspberries, blueberries, and blackberries Finely chop several mint and basil leaves. Drizzle light olive oil and stir in herbs to the berries. Serve in a small canoe dish with a wedge of lime.
Green Angel Eggs
This paleo-friendly and mayo-free version of deviled eggs, will bring the verdancy of summer in a single bite. Hard boil and peel 12 eggs. Cut lengthwise and scoop out yolks into a mixing bowl. Add two medium Hass avocados, the juice from ½ of a lime, a handful of finely chopped cilantro, and one garlic clove minced. For additional spice, use cumin, red pepper, salt, and pepper. Serve in a small egg shaped tasting dish.
Give your corn on the cob a flavor boost with savory toppings inspired by Mexican tradition. Grill corn, turning occasionally with tongs, until slightly charred for about 10 minutes. Brush each ear of corn with mayonnaise, sprinkle with cojita cheese, a pinch of cayenne pepper, and red chili powder. Squeeze the juice from a small wedge of lime on each ear before serving. Insert a paddle skewer on either side for easy access and eating.