If you have done everything necessary to ensure a fantastic Memorial Day Weekend BBQ, don’t ruin it with sub-par side dishes. Boring Potato Salad and Corn on the Cob?! No way! Here are two quick recipes to make sure your sides take center stage:

Corn Salad with Black Beans, Peppers and Onions

Grilled Corn Salad

Prep/Cook Time: 20 minutes

Ingredients:

• 1 Can Small Black Beans
• 4 Ears of Corn on the Cob
• 2 Tbsp Butter
• 1 tsp Paprika
• Large Red Bell Pepper, Diced
• Large Green Bell Pepper, Diced Medium
• Red Onion, Diced
• 2 Tbsp Oil & Vinegar Dressing

Preparation:

Wash and Drain Black Beans and set aside. Top each Ear of Corn with ½ Tbsp of Butter and ¼ tsp of Paprika. Individually wrap corn in tinfoil and grill on medium heat for 15 minutes, turning once. Carefully remove corn from grill and once it has cooled, shave corn kernels off.

Place corn in a bowl and break apart. Add Diced Peppers, Red Onion and Black Beans. Toss with Dressing and serve.

Tips/Options:

Add 1 tsp red pepper flakes for a little extra kick.

Servings: 8

Loaded Baked Potato Salad

Prep/Cook Time: 1 hr 30 minutes (including chill time)

Ingredients:

• 2 lbs Red Bliss Potatoes
• 6 Strips Bacon
• 1 Cup Sour Cream
• 2 Tbsp Light Mayonnaise
• 2 tsp Coarse Salt
• 1 Tbsp Coarse Pepper
• 3 Large Green Onions, Finely Chopped
• 4 Sprigs Fresh Dill, Finely Chopped

Preparation:

Boil potatoes with a few dashes of salt until just tender (15-20 minutes). Drain and set aside to cool. Cook Bacon until crisp. Pat dry, crumble and set aside.

Mix together Sour Cream, Mayonnaise, Salt, Pepper, Green Onions and Dill until evenly blended. When potatoes are cool enough to handle, cut into quarters. Toss with Sour Cream Mixture. Chill for 1 hour in the fridge. Top with Bacon.

Tips/Options:

Adding the bacon just before serving keeps it crisp and lets the flavor of the bacon stand out in the dish.

Servings: 6-8

Pan Fried Grouper, Wild Rice and Sauteed Spinach

If you want someone to try a seafood dish they haven’t had before, a light pan fry is the way to go.

Pan Fried Grouper

Prep/Cook Time: 15 minutes

Ingredients:

• 2, 7 oz Grouper Fillets
• 2 tsp Lemon Juice
• 1 Large Egg
• 2 tsp Salt
• 2 tsp Pepper
• 1 tsp Garlic
• 1/2 Cup Whole Wheat Flour
• 3 Tbsp Vegetable Oil
• 1 Tbsp Butter

Preparation:

Rinse Grouper Fillets with Lemon Juice and set aside. In a shallow bowl, whisk together Egg, 1 tsp Salt, 1 tsp Pepper and Garlic.

On a wide plate or flat surface, sift together Flour, 1 tsp Salt and 1 tsp Pepper.

With one hand (wet hand), dredge the fish in the egg wash. Allow excess to drip off and lay in the center of the flour mixture. With your other hand (dry hand), cover the top of the fillet with the flower mixture and gently press down to cover the bottom. Shake off excess and repeat with remaining fillet.

Place a pan over medium-high heat. Add Oil and Butter. When butter melts, rotate pan to coat and gently add Grouper Fillets. Cook for 4-5 minutes per side until golden brown.

Tips/Options:

Because the fish is lightly breaded, you can skip the starchy side dish and still feel satisfied. Try serving with sauteed squash or spinach cooked in a bit of sweet cream butter to reduce the bitterness.

Servings: 2-4

Shepherd’s Pie Appetizer

Still unconvinced of the attraction to a whole meal in one forkful, I set out with some friends to make Shepherd’s Pie chic and less tied to miserable weather. These little deconstructed appetizers are the result and they are quite delicious.

Gourmet Blend Meatballs

1 lb Ground Beef, Pork, Veal Blend
1/2 Tbsp Teriyaki Sauce
1/2 Tbsp Worcestershire Sauce
2 Tbsp finely chopped Basil
2 Tbsp Dijon Mustard
1/2 Cup Panko Crumbs

Set oven to 400 degrees. Combine all ingredients and form into 1 1/2 inch Meatballs. Place on a cookie sheet and bake for 20 minutes basting occasionally with pan juices.

Mashed Potatoes

Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Add potatoes, cut into 1 1/2-inch cubes, and return to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes are fork tender. Drain.

Heat the milk and butter in a small saucepan over low heat; making sure it doesn’t boil. Set aside until the potatoes are done.

Mash the potatoes in a food processor for a smoother dish or with a hand masher for more rustic mashed potatoes. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and pepper, to taste.

Additional Ingredients

French Bread Loaf, thinly sliced
3 Tbsp Butter, softened
Fresh Chives

Set oven to 350 degrees. Generously butter bread slices in an even coating. Remove from oven when golden brown and allow to cool to just warm.

Spoon 1 1/2 Tbsp Mashed Potatoes onto each toasted bread slice. Press one Meatball into each Mashed Potato scoop and top with meatball pan juices and Fresh Chives.

Deconstructed Shepherd’s Pie

Thai Beef Noodle Salad with Edible Flowers

Thai Beef and Noodles

Prep/Cook Time: 1 hour 20 minutes (including chill time)

Ingredients:

Thai Beef

• 1 lb Grilling Steak (Flank, Skirt, Lumbar, Hangar)
• 1 Tbsp Soy Sauce
• 2 Tbsp Honey
• 1 Tbsp Fish Sauce
• 1 tsp Salt
• 1/4 Cup Lime Juice

Noodle Salad

• 1 lb Noodles (Linguini, Soba)
• 2 tsp Soy Sauce
• 1 tsp Rice Vinegar
• 3 Tbsp Orange Juice
• 1 Tbsp Sesame Oil
• 3 Tbsp Canola Oil
• 1 tsp Garlic, minced
• 2 Tbsp Peanut Butter
• 1 tsp Salt
• 1/2 tsp Cayenne Pepper

Preparation:

Combine 1 Tbsp Soy Sauce, Honey, Fish Sauce, 1 tsp Salt and Lime Juice. Tenderize steak with a fork, place in a plastic sealable bag and pour marinade over meat. Press down to eliminate air and seal. Refrigerate at least 1 hour (up to 24 hours).

Prepare Noodles according to package directions. Drain and set aside.

Grill Steak to desired temperature. 5-8 minutes per side over medium high heat.

Whisk together 2 tsp Soy Sauce, Rice Vinegar, Orange Juice, Sesame Oil, Canola Oil, Garlic, Peanut Butter, 1 tsp Salt and Cayenne Pepper until blended and smooth.

Toss Dressing with Noodles and serve alongside Grilled Beef.

Tips/Options:

Garnish with julienne cucumbers and carrots, tomatoes, cilantro and/or edible flowers for color.

Servings: 3-4

Citrus Spice Turkey

• 18 lb Semi Boneless Turkey Roaster
• 4 Tbsp Olive Oil
• 2 Tbsp Lemon Juice
• 2 Tbsp Orange Juice
• 1 tsp Pepper
• 2 tsp Salt
• 2 tsp Garlic
• 1 tsp Cayenne Pepper
• 1 tsp Crushed Rosemary
• 2 Honeycrisp Apples
• 2 Oranges
• 1 Lg Onion
• 1 Lg Lemon
• 2 Sprigs Fresh Rosemary

A few days in advance: Thaw Turkey in the fridge. Day of: Remove from refrigerator and allow to reach room temperature. Preheat oven to 325. Coat large roaster pan with non-stick spray.

Whisk together Olive Oil, Lemon Juice and Orange Juice. Puncture Turkey lightly and slowly pour mixture over the whole roast.

Mix Pepper, Salt, Garlic and Cayenne Pepper evenly. Rub Spices into the Turkey; coating generously. Thinly slice 1 Apple, 1 Orange and the Onion. Arrange around the Turkey in the pan. Quarter the Lemon and Rosemary Sprigs and arrange in the pan as well.

Roast in the oven, basting every 30 minutes, for about 3.5 hours or until turkey reaches desired doneness. If the skin reaches golden brown while cooking, cover loosely with tin foil.

When Turkey is done, remove from oven and let rest. Thinly slice remaining Apple and Orange. Place Turkey on a Platter and arrange alternating fruit slices around the base.

I didn’t realize how much I loved simple food until racing against the storm front that is creeping up the East Coast, I pulled salmon from my freezer and grits from my cupboard.

The meal had to be quick and easy. So I kept it simple with only four ingredients each for the salmon and grits.

Hurricane Salmon

2, 6oz Salmon portions
1 tsp Olive Oil
1/2 tsp Pepper
1/2 tsp Salt

Preheat oven to 325. Sprinkle Salmon evenly with Salt and Pepper. In a griddle pan, heat Olive Oil to medium high. Place salmon skin side up in the pan and sear 2 minutes. Repeat for 1 minute per side. Put on unlined cookie sheet and place in oven to cook through.

Pan Seared then baked Salmon (with a Parmesan Chicken back up just in case I got picky…)

Cheddar Grits

3 Cups Water
3/4 Cups Grits
1/4 tsp Salt
4 Slices Sharp Cheddar

In a sauce pan, ring Water to a boil and stir in Grits and Salt. Cover and reduce heat to medium low. Stir frequently for 5 minutes. Roughly break up Cheddar Slices and stir into Grits.

Let Grits sit for 2 minutes and spoon onto a plate. Top with Salmon and enjoy by candlelight (since the real lights are about to go out anyway!)

Stay safe and warm.

All Natural New York Strip Steak

It wasn’t until I watched an episode of Chef’s Kitchen last year that I realized why restaurant steaks are always so “buttery”. I looked on in awe as chef Georges Perrier repeatedly doused his steaks with what seemed like a pound of melted butter.  The result was delicious, indulgent goodness.

I had to know if this recipe was specific to filet mignon or if it had the power to transform any cut. Turns out that soft, creamy, mild, innocent little butter is a force to be reckoned with! Start out with a high quality steak, add butter and voila!

Buttery New York Strip Steak

• 2, 10 oz All Natural NY Strip Steaks
• 1 Tbsp Olive Oil
• 4 Tbsp Butter
• 1 tsp Coarse Ground Salt
• 1 tsp Coarse Ground Pepper
• 1 tsp Garlic Powder
• 2 Sprigs Fresh Rosemary

Season Steak evenly with Olive Oil, Salt, Pepper and Garlic Powder. Remove leaves from one sprig of Rosemary, leaving the other whole.  In a large saute pan, soften Butter over medium heat. Add whole sprig of Rosemary and turn heat to high.

When butter bubbles, add Steak. Sprinkle with Rosemary leaves and sear for 6 minutes on the first side and 4 minutes on the other; basting continuously with Butter. Remove from heat and let rest for 5 minutes. Serve with your favorite sides.

Cheesesteak (for the purist)

There are plenty of ways to order a proper Philly Style Cheesesteak and more than a few variations on the original. Though I hail from Boston, home of the lesser-known Steak & Cheese, I have spent enough time living in and around Philadelphia to grasp the nuances of this traditional treat.

Here’s what I know: Cheesesteak (for the purist), Cheesesteak Wit (that’s wit Cheese Whiz for the unfamiliar diner), Chicken Cheesesteak (for the “health conscious”), Roast Pork Au Jus Sandwich (for the adventurer) Cheesesteak with Broccoli Rabe, Fried Onions and other various toppings (for the connaisseur).

It is a staple sandwich, but people find interesting ways to make it their own – - Lettuce, Pickles and Peanut Butter anyone? Here are some Philly Style fixin’s for those who want to recreate it at home.

Fried Onions

• 1 Lg Vidalia (sweet, white) Onion
• 1 cup Buttermilk
• 1/2 cup Flour
• 1/2 cup Yellow Corn Meal
• 1 tsp Salt
• 1 tsp Pepper
• 1/2 tsp Cayenne Pepper
• 2 cups Vegetable Oil (or enough for a deep fryer, if you have one)

Thinly slice the onion into strings (cut onion in half and place flat side down, then cut lengthwise across the whole onion). Cover Onion Strings with Buttermilk and refigerate for 30 minutes.

Mix Flour, Yellow Corn Meal, Salt, Pepper and Cayenne Pepper in a bowl or plastic bag. Strain, but do not rinse Onions and toss them with the Flour mixture until lightly and evenly coated.

In a deep saucepot or fryer, heat oil until it reaches about 375 degrees. Drop in Onion strings and gently stir until golden brown. Drain on a paper towel, add to Cheesesteak and serve.

Broccoli Rabe

• 1 bunch Broccoli Rabe
• 4 Tbsp Olive Oil
• 1 Tbsp Minced Garlic
• 1 tsp Kosher Salt
• 1 tsp Black Pepper

Bring a medium pot of water to a boil. Add Broccoli and cook until just tender (about 3 minutes).Drain and cool.

In a large saute pan, Heat oil and add  Garlic to soften. Stir until Garlic is golden brown. Toss in Broccoli, Salt and Black Pepper. Coat and cook for another 2-3 minutes.

Add to Cheesesteak and serve.

Peppers and Onions

• 1/2 Green Pepper
• 1/2 Red Pepper
• 1 medium Onion
• 1 Tbsp Olive oil
• Course Ground Salt, to taste
• Course Ground Pepper, to taste

Slice Peppers and Onions in to 1/4 inch pieces. Be careful to remove any seeds.

Heat oil in a large saute pan over medium heat. Toss in Peppers and Onions. Season evenly with Salt and Pepper. Cook, stirring constantly, until just soft. About 6-8 minutes.

Add to Cheesesteak and serve.

Italian Sausage and Salad

With the rise of Cross Fit came the rise of the Paleo Diet and now healthy eating seems to be all about protein and veggies. Having taken one semester of Beginner’s Anthropology in school, I consider myself a professor of the Paleolithic Age. Actually, I slept through most of the class and until now…I thought they ate bark.

So, as a renegade student of Anthropology and an adult who hasn’t watched the Flintstones for quite some time, I quickly ran out of ways to pair Brontosaurus Burgers with Long Grass Salads. Alas, I had to move on to modern day proteins and actual lettuce.

Seafood and Salad…over it. Steak and Salad…over it.  Chicken and Salad…way over it. Pork and Salad…is that even a thing?

Sliced Italian Sausage over Salad

I decided it was. So I created my first neo-paleo Italian Sausage Salad.

Ingredients:

• 4 Italian Sausage Links
• 5 tsp Extra Virgin Olive Oil
• 2 Tbsp Lemon Juice
• 1/4 tsp Sea Salt
• 1/2 tsp Minced Garlic
• 1/2 tsp Black Pepper
• 4 Cups Red Leaf Lettuce
• 1 Medium Tomato, Sliced and Quartered
• 1/2 Small Red Onion, Sliced

Directions:

Preheat Oven to 375. Brush Italian Sausage with 1 tsp Olive Oil and place on shallow, aluminum-foil lined baking pan in oven. Bake for 20-25 minutes turning occasionally.

Whisk 4 tsp Olive Oil with Lemon Juice, Sea Salt, Garlic and Pepper until mixed evenly. Place in refrigerator to chill.

Wash and roughly chop Red Leaf Lettuce. Toss with Sliced Sausage (1-inch thick), Red Onion and Salad Dressing.

Sliced Sausage with Red Onion Slices

Top with Tomato and serve.

Serves: 2

Ground Beef and Pork Sausage Meatballs in Sauce

Normally, I have a cute little background story or anecdote to go with my recipes, but I think a classic Meatball recipe really speaks for itself. This particular Spaghetti and Meatballs entree is pure comfort food and is best when served family style. So, I will leave you with this: Below are some stats on the recipes…yes, stats because these Meatballs will become the All Star of your menu!

Prep Time: 15 minutes

Cook Time: 30 minutes – 1 hour

Total Time: 45 minutes – 1 hour 15 minutes (depending on desired depth of flavor)

Yield: 8 servings

Pasta Ingredients:

• 1 box Thin Spaghetti Pasta (love Barilla Plus)
• 2 quarts Water
• 4 Chicken Bouillon Cubes
• 1 Tbsp Olive Oil

Meatball Ingredients:

• 1 lb Black Angus Ground Beef (93% Lean)
• 1 lb Premium Pork Sausage (casing removed; choose Hot Italian for an extra kick)
• 2 tsp Worcestershire Sauce
• 1 Egg, beaten
• 3/4 cup Italian Bread Crumbs
• 1/2 cup Grated Parmesan
• 3 Garlic Cloves, minced
• Salt and pepper
• Extra Virgin Olive Oil

Sauce Ingredients:

• 2 tablespoons Extra Virgin Olive Oil (coat the pan)
• 1/2 teaspoon Crushed Red Pepper Flakes
• 4 Garlic Cloves, minced
• 1 Medium Onion, finely chopped
• 1 cup prepared Beef Bouillon
• 1 (28-ounce) can Crushed Tomatoes
• 1/3 Cup Fresh Italian Parsley, chopped
• 10 leaves Fresh Basil Leaves, torn or thinly sliced

Preheat oven to 425.

Instructions: Mix Ground Beef, Pork Sausage, Worcestershire Sauce, Egg, Bread Crumbs, Parmesan, Garlic, Salt and Pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on a cookie sheet greased with extra-virgin olive oil. Bake approximately 15 minutes (turning once), until no longer pink.

Meatballs on Greased Baking Pan

Heat a deep skillet over medium heat. Add Olive Oil, Crushed Red Pepper, Garlic and Onion. Saute 5 minutes, until onion bits are soft. Add prepared Beef Bouillon, Crushed Tomatoes, and Fresh Herbs. Bring to a simmer and cook for about 10 minutes. Reduce heat to low (just enough heat to keep warm, but not simmering). Add Meatballs and turn until coated in sauce. Let Meatballs sit in Sauce for 30 minutes to 1 Hour; allowing flavors to merge.

Homemade Sauce with Fresh Herbs

Place a large pot of water on to boil for spaghetti. When it boils, add Chicken Bouillon Cubes, Olive Oil and Pasta. Cook to al dente.

Boiling Pasta. Cook about 12 minutes until just al dente

Toss hot, drained Spaghetti with a few ladles of Sauce and Parmesan. Turn Meatballs in remaining Sauce. Place Pasta in a bowl or on dinner plates and top with Meatballs and Sauce and extra Grated Cheese.

Keep Meatballs in Sauce over Low Heat for more flavor

If you just want a delicious appetizer, skip the pasta and serve the meatballs on their own using the sauce as a dip.