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Three-Ingredient Summer Sides

Three-Ingredient Summer Sides

Words Rebecca Ulanoff

The best thing about summer (aside from swimming, lightning bugs, barbecuing and popsicles) is cooking with seasonal, farm-fresh produce. With fruits and veggies at their peak, you don’t have to be a master-level chef to pull together stunning side dishes using just three ingredients. The following recipes are designed to be easy-peasy for you, so the ingredients shine through. Bonus? Most of them are delicious at room temperature. Note: we didn’t count staples like olive oil, salt or pepper towards our three-ingredient limit.

Here are some ideas to get you started:

 

Sugar Snap Peas, Mint and Ricotta Salata

Stem and blanch a pound to 1½ pounds (about four – five cups) of sugar snap peas. Chiffonade (a fancy term for thinly sliced or shredded greens) a couple of handfuls of mint. Toss with olive oil, ricotta salata, feta or crumbled goat cheese.

 

OXO spiralizer

Quinoa Salad: inspired by 101 Cookbooks

Quinoa is like a high-protein, super-healthy blank canvas to use with whatever’s fresh and on hand. Heidi Swanson from 101 Cookbooks adds currants, shredded zucchini, dill and feta to this version. You could just as easily keep the zucchini (we might spiralize it for extra bulk) and sub cilantro for dill and sliced radish for currants. A squeeze of lime or a few dashes of vinegar wouldn’t hurt a thing either.

 

Watermelon, Feta and Arugula Salad

Sweet meets savory and slightly spicy in this new summer standard. Ina Garten’s version has more than three ingredients, so we pared ours back and just used cubed watermelon, crumbled feta and peppery arugula. Guess what? It’s just as delicious.

 

OXO Mandoline zucchini

Oven Roasted Whatever’s-in-Season

We know the last thing you want to do is turn on the oven, but hear us out. If you roast a big batch of veggies at the beginning of the week, you can use them as sides, in sandwiches, on top of grilled pizza – you get it. Here’s how we do it: using a mandoline, evenly slice veggies (we like eggplant, summer squash or zucchini), toss in a big bowl with olive oil, salt and pepper. If we’re feeling spicy we add cumin or a pinch of crushed red pepper, roast at 375℉ until crisp-soft — it’s a thing, trust us.

By Rebecca Ulanoff

Rebecca Ulanoff is part of OXO’s Brand Communications Team. She enjoys talking about her next meal while eating her current one. She lives in Brooklyn with her husband and four-year-old daughter.

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