We're having 20 for dinner on Sunday. I plan on serving a huge salad, a mixed grill with flank steak, chops and probably italian sausages and salmon. I need an idea for a warm side dish. Thanks.
How about roasted potatoes with rosemary and sea salt? Easy, delicious and good cold as well as hot!
Otherwise, I was thinking about a pasta dish with grilled or roasted veggies or even a risotto.
Why warm necesarily. When I entertain hordes, I would just as soon have almost everything ready to go especially since it's summer.
There are so many really delicious pasta/rice salads that are good served at room temperature. I assume you are looking for a carb rather than a veggie side as you will be serving salad.
I've never gone wrong serving Silver Palate Nutted Wild Rice Salad -- so great because it can be made the day before as it improves overnight.
While I'm thinking of that cookbook, their Gregory's Pasta Primavera is also delicious although I haven't made it in eons -- used to be my standard to bring to summer get togethers.
I love sautéed corn with diced peppers! Perfect for summer and goes well with grilled items. For a wicked, creamy version, stir in sour cream. You can prep everything in advance and then it comes together in minutes.
This is really delicious -- absolutely dependent on the quality of the produce (don't make it with anything but really first rate fresh corn) -- can be prepped early and cooked very easily and quickly. I have NO idea why it is called a stew as there is very little liquid -- I think of it as a melange.
It also is good warm or at room temperature.
You don't need that amount of olive oil by the way.
SUMMER VEGETABLE STEW
1 onion, chopped fine
3 garlic cloves, minced
1/4 cup olive oil
2 medium zucchini, rinsed and cut into 1/2-inch dice (about 3 cups)
1 medium yellow squash, rinsed and cut into 1/2-inch dice (about 1 1/2 cups)
1 red bell pepper, chopped
1 cup fresh corn kernels (cut from about 2 ears)
2 tomatoes (about 3/4 pound), cut into 1/2-inch dice
2 tablespoons minced fresh orégano leaves or 1/2 teaspoon dried, crumbled
1/2 cup packed fresh basil leaves, shredded
In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the orégano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.
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