NEWS30 Days of Summer Meals: Top Chef Season 9's Chris Jones Shares Recipes for Super Sides
June 18 2014, Published 1:52 a.m. ET
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)
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.
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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.
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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.
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Roasted Corn Salad
Ingredients
5 ears corn
1 red onion
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.
