summer sides

When the weather is warm, our food preferences shift from the hearty, warm meals of winter to the light and refreshing foods of summer. We've been keeping the heat of cooking outside on the grill and have been mixing up some fitting summer side dishes to round out our dinners. I look to include dark leafy greens and healthful legumes in each day's cooking, and these two recipes make for a simple and delicious way to feature both foods.

Parmesan and Egg Kale Salad

The Dressing

1/4 c. lemon juice
3 T. grated parmesan
2 t. whole grain mustard
1 t. worcestershire sauce
1 minced garlic clove
6 t. olive oil

Combine first five ingredients in a jar; shake to mix. Add oil and mix well. This makes enough for at least two salads, so store the extra in the fridge.

The Salad
1 bunch curly kale
1 hard boiled egg white
shredded parmesan cheese

Wash, dry and tear one large bunch of curly kale. Add dressing. Press the hard boiled egg white through a fine metal strainer over the salad. Sprinkle with shredded parmesan and cracked black pepper.

Three Bean (and a bit more) Salad

The Salad

2 cups prepared garbanzo beans
2 cups prepared kidney beans
2 cups cut fresh or frozen green beans
1/4 yellow onion, diced
1/2 red bell pepper, diced
a few leaves of kale, spinach or other leafy green torn into small pieces

The Dressing

1/3 c. apple cider vinegar
1/4 c. sugar
1/4 c. olive oil
salt and pepper

Combine beans and vegetables, mix dressing and pour over beans. Stir to coat well. Refrigerate before serving.


Both of these salads are delicious accompaniments to all the summer dining ahead!