Don’t be the one schlepping a mediocre macaroni salad this summer. For your next potluck barbecue, think fresh and seasonal. Think about tapping into the warm weather’s bounty with bright cherries, sweet and juicy tomatoes and crunchy broccoli.
Here are a few potluck barbecue ideas to make all summer long. For more cooking inspiration, hit the “Recipes” tab above and search recipes by season, holiday or dish type.
These tiny stone fruits burst with sweet and tart flavors in the summertime. Rainier cherries pair perfectly with a little heat from jalapeño to make a different salsa perfect to top a burger or with cheese and crackers.
- 2 tablespoons of avocado, canola or grapeseed oil
- 3 tablespoons red onion, ¼” dice
- 1 tablespoon jalapeno, about ½ medium, seeds removed ¼” dice
- 1 garlic clove, sliced thin
- Kosher salt
- Ground black pepper
- 2 cups pitted rainier cherries, about 1 lb, quartered
- 2 teaspoons demerara (raw) sugar
- Zest and juice of ½ lime
- ¼ cup chopped fresh cilantro
- In a medium sauce pan, over medium heat, add the oil, onion, jalapeno and garlic. Season with a good pinch of salt and pepper and let it come to a sizzle. You just want to soften it all up.
- Add in the cherries and give it a little toss to mix it all together. Sprinkle over the sugar and let it cook for about 5 minutes, tossing occasionally. You want the cherries to soften up, but not brown.
- Remove from heat and add the lime zest, juice and cilantro. Toss to combine and let it cool completely.
- Store in an airtight container in the ‘fridge.
It's best to use a very light a flavorless oil for this dish. I used avocado oil, easily found at Costco and Whole Food.
A quick sauté mellows the flavor of the mizuna and the balsamic dressing brings all the flavors together.
- 1 bunch of mizuna
- Extra virgin olive oil
- Kosher salt
- Ground black pepper
- 2 cups of cooked quinoa or a grain of your choice
- ½ cup golden raisins
- Balsamic vinegar
- Rinse the mizuna under cool water and shake off any residual dirt. Chop the leaves and stems to about ¼”. You should have about 4-5 cups.
- Saute the mizuna in a medium pan over medium heat with a good drizzle of olive oil and ½ teaspoon each of salt and pepper. Cook for about 3 minutes, until it wilts slightly.
- Remove from the pan and place in large bowl. Add the quinoa and raisins and toss well.
- Combine 3 tablespoons of olive oil, 1½ tablespoon of balsamic and a good pinch of salt and pepper. Whisk well to combine and pour over the salad. Toss to combine and taste for seasoning.
A light and nutritious cucumber and tomato salad, with light seasonings and sprouted adzuki beans.
- ¾ cup sprouted adzuki beans
- Salt to taste
- 2 medium sized cucumbers, peeled and cut into small cubes
- 2 medium sized tomatoes, cut to match the cucumbers
- ½ medium sized red onion, finely chopped
- 1 jalapeno, seeded and minced
- 1 lime
- 1 tablespoon olive oil
- 1 teaspoon black or sea salt
- 2 tablespoons chopped cilantro
- Place the beans in a pot with water and salt and cook for 8 minutes, drain and cool.
- In a mixing bowl add in the cucumbers, tomatoes and red onions and mix well.
- Add in the jalapeno and the beans.
- Squeeze in the lime juice, add in the olive oil, black or sea salt and mix in the cilantro. Finally add in the cooked adzuki beans.
- You can serve the salad right away, however, the flavors improve considerably with keeping up to an hour.
The Associated Press
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 tablespoon white balsamic or sherry vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 heads broccoli, very finely chopped (about 6 cups)
- 1/4 cup finely chopped dried apricots
- 3 scallions, thinly sliced
- 1/4 cup toasted pine nuts
- In a medium bowl, mix together the zests and juices of the orange and lemon. Whisk in the vinegar, mustard, salt, pepper and olive oil. Add the broccoli, apricots and scallions and mix well. Transfer to a serving dish and sprinkle with the pine nuts.
Nutrition information per serving: 100 calories; 60 calories from fat (60 percent of total calories); 7 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 2 g fiber; 4 g sugar; 3 g protein; 180 mg sodium.
A simple and hearty salad that is perfect for a summer meal on the porch.
- 11/2 cups cooked cannellini beans (1 cooked them in the slow cooker for about 1 hour)
- 1 teaspoon black salt plus extra salt to taste
- Lots of freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 lime, juiced
- 1 large ripe red tomato, diced
- 1/2 medium sized red onion, diced
- 3 tablespoons cilantro, diced
- 2 green chilies, minced (optional)
- In a large mixing bowl, mash the beans until nice and soft, this can be done with a fork or your hand.
- Stir in the black salt and additional salt (if using) and the black pepper.
- Mix in the extra virgin olive oil, lime juice and mix well.
- Lightly mix in the tomato, onion, cilantro and green chilies and mix well.
- Serve with crackers or crusty bread.