As we firmly enter grilling season its always nice to have an arsenal of sides that will happily accompany any of your grilled entrees. I also, suggest grilling no prep veggies like scallions and asparagus with your main. They require little to no prep and only need to be dressed slightly with some olive oil and salt.<\/p>\n\n\n\n
Potato Bravas<\/strong><\/p>\n\n\n\n 10 medium Yukon gold potatoes cut into small pieces<\/p>\n\n\n\n 5 cloves crushed garlic<\/p>\n\n\n\n 2 teapoons smoked paprika<\/p>\n\n\n\n 2 teaspoons kosher salt<\/p>\n\n\n\n 2 tablespoons olive oil<\/p>\n\n\n\n 3 tablespoons mayonaise<\/p>\n\n\n\n 1 teaspoon sambal<\/p>\n\n\n\n Pre-heat oven to 425<\/p>\n\n\n\n Combine all the ingredients except for the mayonnaise and sambal in a oven proof baking dish \u2013 I like to use one that I can serve in as well. Toss to make sure that the potatoes are evenly covered and spread potatoes evenly throughout the dish. Bake for approximately 25 minutes or until the potatoes are dark golden brown. Turn off heat until ready to serve. <\/p>\n\n\n\n While Potatoes are cooking combine mayonnaise and sambal in a small dish and set aside .<\/p>\n\n\n\n When you are ready to serve the potatoes dollop with the mayonnaise mixture.<\/p>\n\n\n\n Lemon Mixed Greens<\/strong><\/p>\n\n\n\n 1 bunch fresh spinach<\/p>\n\n\n\n 1 Bunch Red Chard<\/p>\n\n\n\n 1 Bunch Kale \u2013 stems removed<\/p>\n\n\n\n kosher salt<\/p>\n\n\n\n 1\/4 of a lemon<\/p>\n\n\n\n extra virgin olive oil<\/p>\n\n\n\n Make sure to rinse well all of your greens. Chopped roughly and add to a sauce pan. Sprinkle with salt and add a couple of tablespoons of water. Drizzle with olive oil and cover. Cook over medium heat for 10 minutes. Spray with lemon just before lemon. Serve in a bowl.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":"