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Side Dish and Toppings
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- American Fries
1 ½ lb unpeeled baking potatoes ½ teaspoon onion powder ½ teaspoon paprika ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon pepper Vegetable cooking - Baby Carrots And Saffron Aioli
18 baby carrots, peeled and blanched to al’dente 1 cup mayonnaise 1 teaspoon saffron threads 12 garlic cloves Salt and pepper to taste 2 teaspoons lemon - Blue Cheese Vidalia Onions
2 large Vidalia onions or other sweet onions, cut into ½-inch slices 1 tablespoon butter 4 ounces blue cheese, crumbled (1 cup) ½ of an 8-ounce package cream cheese, cut up 2 teaspoons - Coleslaw
1 cabbage ½ cup onion, sliced 1 tablespoon lemon juice Salt and freshly ground black pepper to taste 1 cup - Grilled Asparagus With Lemon Dip
2 tablespoons olive oil 1 lb asparagus, ends broken off Salt and freshly ground pepper Lemon dip: ¼ cup mayonnaise 1 teaspoon grated lemon rind 2 tablespoons lemon juice Salt and freshly - Grilled Tomatoes And Green Onions
⅓ cup olive oil 1 tablespoon fresh lemon juice or wine vinegar 2 tablespoons fresh basil; chopped 1 tablespoon shallots; chopped ½ teaspoon salt ¼ teaspoon freshly ground pepper 3 large - Japanese Eggplant with Sesame-Ginger Glaze
1 tablespoon apple cider vinegar 1 tablespoon soy sauce 3 tablespoons sesame oil 1 tablespoon sugar 2 tablespoons minced fresh ginger 3 garlic cloves; minced 8 small Japanese eggplant/aubergine - Tangy Barbecued Corn
4 ears shucked fresh corn 1 tsp sugar ¼ cup milk Barbecue sauce
