After receiving the warmest welcome for showing up after four months of FFwD hiatus, I’m already skipping this week’s recipe? Bad Adriana! I hope these three summer sides make up for it. I do have plenty of vegetables on hand for this week’s stone soup and it will get done. I even have a secret ingredient up my sleeve for it!
Way back in Memorial Day weekend, we kicked off the summer with a little cookout. Remember these corn pancakes?
I punched up the savory ingredients and mixed in green onions and plenty of black pepper. They seemed not too traditional as a side for steak, but we ate them up. The side of sour cream went really well with them. I could see this popping back again in a brunch spread or pancake party. Another great idea would be to top them with just a schmear of mayo and crumbled queso fresco. That’s my favorite way to eat corn these days, thanks to the Mexican hole-in-the-wall place I go for lunch regularly.
That evening we also enjoyed the Honey-Lime Beet Salad. And the one after that too. I am happy I gave roasted beets a chance the summer before. The dressing for this salad was sweet and tangy, a perfect foil for the earthy beets.
Recently, I also made the cafe-style carrot salad. This was one of those too easy to skip on recipes, perfect for a weeknight. I loved the mustard kick on this one, even though I had to substitute prepared mustard for the suggested Dijon.
This recipe accompanied a great main dish. A little over a year ago, many Doristas beat their squeamishness and spatchcocked cornish hens. I brined a chicken over that weekend, handed over the kitchen shears to Eduardo, and voilá:
The chicken backbone will definitely be part of our stone soup this weekend! All these summer sides definitely livened up our meals and I will be revisiting them again, especially the honey-beet salad.
French Fridays with Dorie is an online cooking group where we work our way through Around My French Table, Dorie Greenspan’s award winning cookbook. All the links I’ve pasted above will take you to the French Fridays with Dorie pages for those recipes.