July 25, 2015 6:54 pm
Updated: July 26, 2015 10:09 am

Recipes: Summer barbecue side dishes


Chef Angie Quaale of Well Seasoned shares recipes for barbecue side dishes.

Summer on a Plate

3 ripe peaches, cut in half, pits removed – lightly grilled
8-10 cups of fresh arugula or your favorite greens
1 cup fresh B.C. Blueberries
½ cup toasted almonds – chopped
2 oz fresh goat cheese or feta
1 cup of cooked quinoa
1 small handful of each: fresh parsley, basil, mint – chopped
1 avocado, sliced

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Dress the arugula and fresh herbs with the Serendipity vinaigrette. Season with salt and pepper to taste. Gently toss in the quinoa and mix with your hands to combine.
Assemble the greens and quinoa on a large platter, top with peaches, blueberries, almonds, avocado and cheese. Drizzle with more dressing as required.

Serendipity Vinaigrette

1 cup Serendipity Sauvignon Blanc
1 tsp Dijon mustard
¼ cup lemon juice
Kosher salt and freshly cracked black pepper
1 cup extra virgin olive oil

Place wine in non-reactive saucepan over high heat and bring to a boil; reduce heat to medium and simmer until reduced to about ¼ cup. Place wine, Dijon, lemon juice and salt in blender. With blender running, slowly drizzle in oil. Season to taste with more salt.

Watermelon Cups

1 seedless watermelon – cut into large cubes
¼ cup cucumber – seeded and diced very small
1 ripe peach, small dice
1 tbsp. fresh lime juice
½ fresh jalapeño, small dice (seeds and membrane removed)
2 tbsp. fresh cilantro or mint, finely chopped plus several small whole leaves to garnish
kosher salt and freshly cracked black pepper

Cream Sauce

½ cup crème fraîche or sour cream
¼ cup fresh cilantro, finely chopped
1 tbsp. lime juice, freshly squeezed
1 tbsp. minced fresh jalapeño
12 tbsp. feta, finely crumbled
kosher salt and freshly cracked black pepper

Stir to combine thoroughly. Season to taste with kosher salt and freshly cracked black pepper.

With a melon baller scoop out the middle of each rectangle leaving about 1 cm wall of melon on the edges and the bottom. Repeat this process until all the watermelon cups have been hollowed out. Place all of the watermelon cups on a plate/tray, loosely cover with plastic wrap, and refrigerate until ready to be filled.

Make the filling: add the diced jicama, peaches, jalapeno, cilantro, and lime juice. Toss gently to combine and thoroughly coat all of the ingredients with the lime juice to prevent them from oxidizing and turning brown. Season to taste with kosher salt and freshly cracked black pepper. Set aside.

Make the cream sauce: Add the crème fraîche, chopped cilantro, lime juice, jalapeño, and feta into a bowl. Stir to combine thoroughly. Season to taste with kosher salt and freshly cracked black pepper.

Fill each of the watermelon cups with the fruit salad. Garnish with a little dollop of cream and a small cilantro leaf.

More Global BC recipes are available here

© 2015 Shaw Media

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