For an appetizer, I was inspired by the Westfield Farms Wasabi Goat Cheese I bought on Saturday. I definitely wanted something Asian-inspired, and with that in mind, I wandered around Trader Joe’s. Into my basket went a bag of frozen, cooked shrimp, a mango, and a bag of won ton chips. A little chopped fresh cilantro from Hillary’s fridge completed these cute and tasty little canapes.
chili powder, salt, pepper, and evoo
1 red bell pepper, sliced
1 can pineapple chunks, drained, 1/2 cup juice reserved
1/2 cup shredded coconut, toasted
1/2 cup sliced green onions
juice of 2 limes
cumin, crushed red pepper, salt & pepper
Preheat oven to 450F. Arrange sweet potato chunks on a foil-lined baking sheet. Spray with evoo, season with salt, pepper, and chili powder, and toss to coat. Roast for 25-30 minutes, until tender when pierced with a fork, stirring occasionally. Remove from oven and cool completely.
Combine roasted sweet potatoes with red pepper, pineapple, coconut, and green onions. Whisk together pineapple juice, lime juice, and season to taste with cumin, crushed red pepper, salt and pepper. Pour over potato mixture and stir gently to combine. Chill before serving.
1 14.5 oz can green cut green beans, drained
1 14.5 oz can wax beans, drained
1 15oz can EACH black beans, kidney beans, and garbanzo beans, drained and rinsed
1 small or 1/2 large red onion, diced
1 red bell pepper AND 1 green bell pepper, chopped
1/2 cup red wine vinegar
1/4 cider vinegar (I probably would have used even more, but that’s all I had left)
1/2 cup white sugar
3/4 cup olive oil
1 tsp Dijon mustard
small handful chopped fresh herbs – I used thyme, basil, oregano, and mint
Combine beans, onion, and peppers in a large boil. In a small saucepan, combine vinegars, oil, sugar, and seasonings. Cook over medium heat, stirring, until sugar dissolves. Pour over vegetables, mix well, cover, and refrigerate for several hours or over night, stirring occasionally.
3 tbsp lime juice
1 tbsp cooking oil
2 cloves of garlic, minced
2 fresh ears of corn
1 tsp chili powder
1 small avocado, seeded, peeled, and diced
1/2 cup chopped red bell pepper
1/4 cup snipped cilantro
1/4 tsp salt
Sometimes, the best food comes without a recipe. For this lovely dish, I unfortunately did not get a recipe. Another Whole Foods inspired delight, Hillary created this Asian noodle salad with udon noodles, asparagus tips, red and yellow bell peppers, peas, green onions, and cashews. I can tell you that the dressing most likely contained sesame oil, soy sauce, and rice vinegar. It was delicious!
I did say this was a barbecue, so you’re probably wondering where the meat is. Don’t worry, we had citrus-marinated grilled drumsticks, teriyaki steak kabobs with peppers, onions, and mushrooms, and bbq-spice-rubbed chicken thighs. I just get a lot more excited by pictures of beautiful side dishes than I do of meat 🙂