Honey Lime Corn Salad

Created by: Chef Bonnie Ellis

This salad brings together the sweetness of fresh corn and honey with the tangy zest of lime, resulting in a colorful and refreshing side. Perfect for summer barbecues, picnics, or as a light snack, this salad is a celebration of taste and texture that will impress your family and friends.

Ingredients:

• 4 cups fresh corn kernels (about 6 ears of corn)*
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup lime juice (freshly squeezed)
• 2 TBSP honey*
• 2 TBSP olive oil
• Salt and black pepper to taste

Instructions:

1. Husk the corn and remove kernels with a sharp knife.
2. In a large bowl, combine corn, peppers, and red onion.
3. Chop and add cilantro.
4. In a small bowl, whisk lime juice, honey, olive oil, salt, and pepper.
5. Pour dressing over salad and toss gently.
6. Optional: chill in the fridge for 5 minutes to meld flavors.
7. Serve in a bowl and enjoy alongside grilled meats or tacos.

Best Baba Ghanoush

Created by: Olivia Mesquita

This rich and delicious Baba Ghanoush is a Middle Eastern classic and the perfect appetizer for any occasion—ideal for BBQs, parties, or picnics.

Ingredients:

• 3 medium eggplants*
• 3 cloves garlic, roasted (or 1 raw clove)*
• 2 TBSP lemon juice
• 2 TBSP tahini
• ⅓ cup extra virgin olive oil, plus more for serving
• ¼ tsp cayenne pepper, optional
• Salt and freshly ground pepper
• 2 TBSP sour cream (or Greek yogurt)*
• Chopped parsley or mint, optional

Instructions:

1. Roast eggplants at 450ºF for about 1 hour, turning occasionally.
2. Wrap roasted eggplants in foil for 15 mins; peel and drain.
3. In a food processor, blend eggplant with remaining ingredients except sour cream.
4. Add sour cream and pulse a few times to combine.
5. Refrigerate for at least 1 hour. Serve with a drizzle of olive oil and herbs.
6. Enjoy with pita bread, chips, or veggies. Stores up to 4 days.

Tip: Omit sour cream for a vegan version.

Potato Salad with Dill Pickles

Created by: Saima Zaidi

Creamy, tangy, and full of texture, this potato salad with egg and pickles is a picnic-perfect side dish your guests will love.

Ingredients:

• 5–6 medium potatoes (white/yellow/red)*
• 4 eggs*
• ¾ cup red onion, finely chopped
• ½ cup celery
• ¾ cup dill pickles, chopped*
• 3 TBSP fresh dill, chopped

Dressing:

• ¾ cup mayonnaise
• ¼ cup sour cream
• 2 TBSP Dijon mustard
• 2 cloves garlic, minced*
• 2 TBSP pickle brine
• Salt and pepper to taste

Instructions:

1. Boil potatoes until fork-tender. Peel and chop.
2. Hard boil eggs, peel and chop.
3. Chop onion, celery, pickles, and dill.
4. Whisk all dressing ingredients until smooth.
5. Combine all ingredients in a bowl, fold gently with dressing.
6. Chill for at least 1 hour before serving.

Tips: Don’t overcook potatoes. Let all components cool before mixing. Salad keeps for 24 hours refrigerated.

Grilled Beets and Carrots

Created by: Kelly Roberts

A delicious and simple farm-fresh side for your BBQ main.

Ingredients:

• 4 large beets, peeled and sliced*
• 4 large carrots, peeled and sliced*
• 1 tsp sea salt
• 1 tsp ground pepper
• 1 tsp olive oil
• Fresh rosemary, thyme, and sage

Instructions:

1. Toss sliced beets and carrots with oil, salt, pepper, and herbs.
2. Wrap in foil and grill for 10–15 minutes until tender.

More ideas: Grill eggplant* strips, foil-wrap seasoned onions*, or top squash with butter and foil wrap for easy grilling.