Roasted Potato Salad

I wanted to make potato salad for a BBQ dinner we were having. However, I wanted something light and on the healthier side instead of traditional mayo based stuff. I am having fun and feeling inspired trying new dishes for summer bbqs.

 

What you'll need:

2 pounds fingerling potatoes (roughly diced)

2 celery stalks, minced

3 tablespoons plain greek yogurt

4 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 tablespoons minced mint

salt and pepper to taste

 

 

Directions:

Preheat your oven to 400. I KNOW, you don't want to turn on the oven in the heat of summer, but the crunch and roastyness will be worth it. Mix diced potatoes and 2 tablespoons of olive oil and salt and pepper. Put potatoes on baking sheet and bake for 35 minutes making sure to stir a few times to prevent burning.

 

Once browned, remove from oven and cool to room temperature.  

 

While your potatoes cool, whisk remaining olive oil, yogurt, and lemon juice together. Add salt and pepper to taste...and maybe a little more lemon juice if you want it zesty.

 

Pour potatoes into serving bowl and add minced celery. Pour dressing on top and mix until potatoes are coated. Garnish with mint and serve. 





 

 

 

Bon Appetit!

Asian Inspired Grilled Corn

 

I love summer. I love Summer bbqs where everyone hangs out outside playing yard games and grilling! Summer is my happy place.

 

One of my go-to side dishes is grilled corn; summer corn is sweet, inexpensive, easy to prepare, and always a crowd pleaser. There are so many varieties of grilled corn, but here is an asian twist to the summer dish!

 

 

What you'll need

2 medium cloves of garlic (minced on a microplane grater)

1 inch of fresh ginger (peeled and minced on a microplane grater)

2 tablespoons of soy sauce

4 tablespoons of soft butter

1 teaspoon fresh lemon juice

8-10 ears of fresh corn on the cobb  (shucked)

1/4 cup diced scallions



 

 

Directions

Preheat grill to medium heat. While grill is heating, mix garlic, ginger, soy sauce, butter, and lemon juice until combined in a small pot. Set aside on stove.

 

Place corn on grill. Cook the corn till you get a light grill on all sides. Keep rotating corn every minute or so to keep from burning for about 10 minutes.

 

Transfer corn to serving dish.

 

Turn stove with small pot of sauce on low. Stir until butter is melted and sauce is thin.

 

Coat the corn with sauce mixture using a brush or spoon. Sprinkle scallions over corn and serve.

 

 

 

Bon Appetit!