Top 3 Summer Sides

I love a good side more than anything else on my dinner plate. This summer I've had several in constant rotation that I thought I would share with you. They are delicious and, more importantly, very quick and and a cinch to make.

Asian Slaw

This slaw is absolutely delicious. Here's the recipe (another one of my favorites from my church cookbook). It's a great side to grilled chicken, pork tenderloin, BBQ, or hamburgers.

1 bag broccoli slaw (or traditional coleslaw mix)
2-3 green onion, sliced
1/4 toasted slivered almonds
1 pack Ramen noodles (uncooked, any flavor)
1/2 cup shelled sunflower seeds
1 Tbs sugar
1/2 cup vegetable oil
1 tsp salt
3/4 tsp pepper
2 Tbs vinegar
1 flavor packet from Ramen noodles

Combine slaw, onion, almonds, crumbled Ramen noodles, and sunflower seeds in a bowl. Combine sugar, oil, s&p, vinegar and flavor packet in a small bowl, and pour over slaw mixture just before serving.

Panzanella

If you've read this blog for long you know I love Ina Garten. I first saw her make this years ago on an episode of Barefoot Contessa. I adapted her recipe to include what was in my garden. We actually grilled the vegetables for flavor, but you don't have to do that.

Salad:
3 Tbs olive oil
1 loaf french bread (I actually used focaccia and it was good), cut into cubes
1 tsp salt
2 ripe tomatoes, chopped 1 inch dice
1 zucchini, chopped 1 inch dice
1 green bell pepper, chopped 1 inch dice
1 red bell pepper, chopped 1 inch dice
3 green onions, sliced in thirds
fresh basil leaves

Dressing:
1 tsp garlic, finely minced
1/2 tsp Dijon mustard
3 Tbs champagne vinegar
1/2 cup olive oil
1/2 tsp salt
1/4 tsp black pepper

Heat oil in large skillet and add the bread and salt; cook about 10 min or until the bread is brown and crisp. Whisk the dressing ingredients together and set aside. Toss salad ingredients and cooked bread together in a large bowl, toss with dressing. Note: This gets better if it sits a bit.

Zucchini Cakes

Ok, so this side can be a meal in itself. But I think it's great with a big green salad, and really delicious with fresh fish. It's another Barefoot Contessa favorite, and especially yummy when the zucchini are growing like crazy.

2 medium zucchini, grated
2 Tbs grated red onion
2 eggs, lightly beaten
6-8 Tbs all purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
unsalted butter and vegetable oil

Add zucchini and onion to a large bowl. Add the eggs and stir well. Mix in 6 Tbs of flour, baking powder, s&p. If batter becomes thin, add extra flour. In a large skillet, add 1/2 Tbs butter and 1/2 Tbs oil. When hot, add zucchini batter (I use a 1/4 cup measuring cup). Cook 2 minutes on each side until brown and crisp around the edges. Keep them warm in a 200 degree oven up to 30 minutes.