BREAKING NEWS
OK LogoNEWS

30 Days of Summer Meals: Top Chef Season 9's Chris Jones Shares Recipes for Super Sides

Barbecue sides

Jun. 18 2014, Published 1:52 a.m. ET

Link to FacebookShare to XShare to Email
barbecue-sides
Source: Flickr

At your summer barbecue the burgers and franks may get all the glory, but supreme sides are what will really impress your guests. Chef Chris Jones, who you'll remember as a contestant during Top Chef's ninth season, is the Director of Culinary Innovation at Hampton Creek and shares some of his most delicious summer side recipes.

Asian Cole Slaw

Ingredients

4 cups red cabbage (shredded)

2 cups carrots (julienned)

Article continues below advertisement

2 cups daikon (julienned)

1 cup apple (julienned)

2 cups snow peas (cut diagonally)

6 tbsp Just Mayo Sriracha

2 tbsp lime juice

1 tbsp sesame oil

1 tbsp sweet red chili sauce

1/2 tsp salt

Once all vegetables have been cut, combine in a large bowl.

In a separate bowl, combine Just Mayo Sriracha, lime juice, sesame oil, sweet red chili sauce, and salt. Mix until incorporated.

Combine vegetables with sauce and mix thoroughly. Serve chilled.

OK! News: Bethenny Frankel's Brunch Bonanza

Mediterranean Pasta Salad

Ingredients

4 cups dried fusilli pasta

1 bunch asparagus

4 spring onions (sliced into rings)

1 cup snap peas (cut diagonally)

1/2 cup sun-dried tomatoes (chopped)

1/4 cup black olives (chopped)

5 tbsp Just Mayo Garlic

1 tsp oil

Salt

Preheat oven to 350 degrees.

Bring pot of slightly salted water to a boil and cook pasta until al dente. Drain.

MORE ON:
NEWS
Article continues below advertisement

Roast asparagus on a sheet tray with oil until slightly browned (about 10 minutes).

On the stovetop, heat saute pan and caramelize the spring onions for 3 minutes.

Once cooled, cut both the spring onions and asparagus into bite-size pieces. Combine all ingredients and add 1 teaspoon salt.

OK! News: Big Ang Serves Up a Refreshing Summer Cocktail (Seriously!)

Roasted Corn Salad

Ingredients

5 ears corn

1 red onion

Article continues below advertisement

2 cups green bell pepper (chopped)

6 tbsp Just Mayo Chipotle

4 tsp lime juice

1 tsp salt

1 tsp oil

Cilanto for garnish

Over medium heat on a barbeque, roast corn until nicely caramelized (about 8 minutes).

Brush barbeque grill with oil. Cut red onion in half and grill face down until caramelized (about 4 minutes).

Once cooled, cut kernels off cobs. Dice the onion.

Combine corn, green bell pepper and onion in a bowl.

In a separate bowl combine Just Mayo Chipotle, lime juice and salt until incorporated.

Toss the grilled corn, onion and bell pepper with the dressing and mix thoroughly.

What sides do you love to serve at a barbecue? Tell us in the comments or tweet @OKMagazine.

Advertisement

Want OK! each day? Sign up here!

Opt-out of personalized ads

© Copyright 2024 OK!™️. A DIVISION OF EMPIRE MEDIA GROUP INC. OK! is a registered trademark. All rights reserved. Registration on or use of this site constitutes acceptance of our Terms of Service, Privacy Policy and Cookies Policy. People may receive compensation for some links to products and services. Offers may be subject to change without notice.