JULY/AUGUST 2002
Add Comment (0)And on the Side...
Compiled by Mary Ann Treger
Grilled burgers, steaks or chicken are no-brainers for simple summer entrees. That means it’s often up to the side dish to add color, texture and pizazz. We asked some of Baltimore’s best hosts and hostesses for their favorites, and they delivered irresistible recipes, from light salads to decadent casseroles, to keep your menus full of flavor and variety all summer long.
Baby Artichoke and Avocado Salad
Provençal Carrots & Asparagus with Maple Syrup
Red, Orange and Yellow Pepper Medley
Grilled Corn and Black Bean Salad
Rick’s Spicy Corn on the Cob & Rick’s Ragin’ Cajun Taters
Fattoush (Pita Bread Crouton Salad)
Compote of Artichoke, Orange, Coriander and Mint
Stir-Fry Broccoli with Walnuts
