Complement grilled meats with special sides

Father’s Day is Sunday, and that generally means one thing — in addition to the fact dad will be showered with love. Grilling is bound to be on tap for the day.

Dad is most likely the person who will be firing up the grill, but you can help make the meal special by creating some delectable side dishes.

Try something new Sunday — perhaps some homemade potato wedges instead of potato salad or some veggie bundles cooked on the grill instead of steamed vegetables.

You could make a fruit salad instead of a pasta salad or try elote — Mexican grilled corn on the cob slathered in a mayo cream sauce and garnished with chili powder, cheese and lime — instead of plain old corn on the cob.

You could also create a delicious grilled dessert by making gourmet s’mores with premium chocolate or homemade marshmallows, maybe adding some strawberries to the mix, or grill some pound cake and fresh fruit, perhaps caramelizing the fruit by adding a little bit of sugar to it. Top the cake with the fruit and some whipped cream or a scoop (or two) of ice cream.

Whatever you do, make the day special for dad.

Following are some side dishes that will complement a grilled entree from thecookierookie.com.

 

Grilled Potato Wedges With Chimichurri

For chimichurri:

1/2 cup packed fresh flat-leaf parsley leaves

1/2 cup packed cilantro leaves

2 garlic cloves

1 red chili pepper, optional

2 tablespoons fresh oregano leaves

1/3 cup olive oil

2 tablespoons red wine vinegar

1/2 teaspoon kosher salt

1/8 teaspoon ground black pepper

For potatoes:

3 tablespoons avocado oil

3/4 teaspoon kosher salt

1/2 teaspoon ground black pepper

4 large russet potatoes, each cut into 8 wedges

To make the chimichurri, place parsley, cilantro, garlic, red chili pepper and oregano in a food processor and pulse until finely chopped.

Stir in olive oil, red wine vinegar, salt and pepper. Stir well and refrigerate in a lidded container until ready to serve.

To make potatoes, place oil, salt and pepper in a large bowl with the potato wedges. Toss to coat.

Grill wedges on oiled grates over medium heat about 10 minutes, flipping halfway through, until char marks form and potatoes are cooked.

Serve wedges with chimichurri.

 

 

Garlic Parmesan Sweet Potato Fries

For fries:

2 large sweet potatoes, cut into fries

4 tablespoons avocado oil

2 tablespoons flour

Sea salt

Pepper

1/2 teaspoon paprika

1 garlic clove, minced

2 tablespoons Parmesan cheese, plus more for serving

Cilantro, optional

For tahini honey dressing:

3 tablespoons olive oil

3 tablespoons tahini

Fresh juice of 1 lime

1 tablespoon Dijon mustard

2 tablespoons honey

Salt

Pepper

Place sweet potatoes, flour, Parmesan cheese, avocado oil, paprika and garlic in a large bowl. Mix until all potato pieces are evenly covered.

Place sweet potatoes in a single layer on a parchment-lined baking sheet. Bake in a 400-degree oven for 25 minutes. Flip them over and bake another 25 minutes, until slightly golden.

Remove from the oven and cool a few minutes. Sprinkle with cilantro, salt, pepper and extra Parmesan cheese.

Combine dressing ingredients in a small bowl and mix until smooth. Serve with fries.

 

 

 

Grilled Ranch Potato Foil Packets

2 pounds baby red potatoes, halved

1 packet ranch mix

3 tablespoons olive oil

1-1/2 cups cheddar cheese, shredded

1 teaspoon chives, optional

In a large zipper-lock bag, combine ranch dressing packet and olive oil. Shake to combine. Add the potatoes to the bag and close securely before shaking.

Cut four large pieces of foil and divide potatoes evenly between them. Top each packet with a quarter of the cheese. Pull up the long ends to meet in the middle, then fold down. Fold the ends closed tightly.

Preheat the grill to 350 degrees over medium heat. Place foil packets, seam side down, on grill. Grill 10 minutes, then flip over and grill an additional seven to 10 minutes.

Remove, carefully open and enjoy.

Top with chives, sour cream, bacon, ham, salsa or broccoli for additional flavor.

 

 

 

Bacon Wrapped Green Bean Bundles

12 ounces fresh green beans, washed and ends trimmed

5 slices thin-cut bacon, cut across into thirds

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon granulated onion

2 tablespoons brown sugar

1 teaspoon smoked paprika

Olive oil

Bring a pot of salted water to boil over high heat. Prepare a large bowl of ice water and have a slotted spoon or spider ready. Place beans in the boiling water and cook one to three minutes, until they are partially cooked but still have a little snap. Transfer beans to the ice water. After two minutes, transfer beans to a paper towel-lined baking sheet and pat until beans are dry.

Sprinkle beans with kosher salt, freshly ground black pepper and granulated onion.

Place bacon on a work surface and sprinkle with granulated onion, brown sugar and smoked paprika.

Wrap six to seven beans with a slice of the cut bacon, brown sugar-side up. Secure the bundle with a toothpick and place on a foil-lined baking sheet. Repeat, leaving one to two inches between each bundle. Drizzle lightly with olive oil.

Bake in a 400-degree oven for 15 to 20 minutes, until bacon is crisp. Serve immediately.

 

 

 

Lemon Butter Grilled Asparagus

1 pound fresh asparagus, washed, ends cut off

2 tablespoons unsalted butter, melted

1/4 cup freshly squeezed lemon juice

Salt

Pepper

Mix melted butter and lemon juice. Pour into a large zipper-lock bag and add the asparagus. Make sure all the asparagus is coated in butter mixture.

Refrigerate about 30 minutes.

Heat grill to medium high, 400 to 450 degrees, and brush grates with canola oil. Place asparagus on the grates and grill seven to 10 minutes, flipping once.

When fully cooked, remove from the grill and season with salt and pepper to taste. Serve hot.

 

 

 

Sweet and Spicy Bacon Wrapped Tater Tots

24 frozen tater tots, room temperature

6 slices bacon

1/4 cup dark brown sugar, packed

1/8 teaspoon cayenne pepper

In a small bowl, combine brown sugar and cayenne pepper. Sprinkle on top of the bacon and rub mixture into the bacon.

Cut each slice of bacon into four equal pieces. Wrap bacon around each tot and secure with a toothpick. Place tots, seam-side down, on a parchment-lined baking sheet. Bake in a 400-degree oven for 20 to 25 minutes, flipping halfway through.

Cool a bit, then serve.

If making the tots a day ahead, allow them to cool to room temperature and refrigerate in an airtight container overnight. When ready to serve, reheat tots in a 350-degree oven for 10 minutes, until hot.

 

 

 

 

Strawberry Avocado Pasta Salad

16 ounces uncooked penne rigate pasta

1 tablespoon salt

2 cups baby arugula

Salt

Pepper

1 pound strawberries, hulled and sliced

2 avocados, cubed

1 cup feta cheese, crumbled

1/2 cup chopped fresh basil

1 tablespoon lemon juice

1/2 cup poppy seed dressing

1/2 cup Greek yogurt

Cook pasta according to package instructions, adding salt to the water as it cooks. When al dente, drain pasta and return to the pot or place in a large bowl.

While still hot, stir in the arugula, allowing it to wilt. Stir in the salt and pepper to taste. Add sliced strawberries, cubed avocado, and feta cheese.

In a separate small bowl, whisk together lemon juice, poppy seed dressing, and Greek yogurt until smooth. Pour dressing over warm pasta and stir to fully coat combine.

Serve warm or cold. Brighten with a bit more lemon juice if needed.

You can add crisp bacon crumbles, sliced Granny Smith apples, sweet corn or fresh peach slices for more flavor.

 

 

Chopped Caprese Salad

10 ounces cherry or cherub tomatoes, chopped in half

8 ounces whole milk mozzarella, cherry sized, chopped in halves or quarters

1/4 cup fresh basil, chopped

1/2 cup good quality balsamic vinegar

2 tablespoons honey

Salt

Pepper to taste

Place balsamic vinegar and honey in a small saucepan over high heat, bring to a boil and then reduce to a simmer. After 10 to 15 minutes, when mixture is reduced by approximately half and thickened to your liking, remove from the heat.

Toss everything except for the balsamic reduction in a bowl. Drizzle with the reduction, a little at a time, until it is to your liking.

 

 

Cucumber Onion Salad

2 cucumbers

1 red onion, sliced into half moons

1/3 cup apple cider vinegar

1/4 cup water

1 tablespoon sugar

1 teaspoon fine sea salt

1 teaspoon ground black pepper

Slice each cucumber in 1/4-inch slices and place in a large bowl. Add sliced red onion and toss to combine.

In a Mason jar or small bowl, whisk together apple cider vinegar, water, sugar, salt and pepper.

Pour dressing over the cucumber and onion and toss to fully coat. Keep in the refrigerate until ready to serve.

 

 

 

Mexican Grilled Corn on the Cob

8 ears fresh sweet corn, shucked, silks removed

Olive oil spray

1/4 cup plain Greek yogurt

1/4 cup light sour cream

1/4 cup Parmesan cheese, grated

1/2 ounce taco seasoning

1 tablespoon fresh lime juice

1 teaspoon flake sea salt or sea salt

For garnish:

1/4 cup fresh cilantro, chopped

3/4 cup shredded Parmesan cheese

1 lime, cut into wedges

Spray or brush each ear of corn lightly with olive oil. Grill approximately 10 minutes, turning often to avoid burning. Corn should brown in places and cooked through.

In a small bowl, mix together Greek yogurt, sour cream, grated Parmesan, taco seasoning, lime juice and salt. Set aside.

Brush corn liberally with Greek yogurt mixture. Sprinkle each ear of corn with cilantro, shredded Parmesan, and squeeze with more lime juice.