This morning I have a weighing feeling that summer is starting to wind down. Always at this time of year when the kids start flowing back to school, the weather shifts and the smell of change is in the air I try to live it up to the fullest.

Labor Day weekend is just around the corner and we all know that there is always a designated grill master! While most grill masters like to be left alone manning the meat, there is always a behind the scenes side dish server or two. Sides are just as important in a meal, especially summer sides!

String Bean & Potato Salad

  • 1.5 pounds gold potatoes
  • 2 cloves garlic
  • 1/4 to 1/2 cup sherry vinegar
  • 1/4 to 1/2 cup EVOO (extra virgin olive oil)
  • 1/4 pound green beans, stem ends removed
  • 1/2 cup pitted and slivered kalmata olives
  • 1/2 bunch fresh oregeno, leaves finely chopped (1T dried oregeno)
  • 3 scallions, thinly sliced
  • Pinch red pepper flakes
  • Salt to taste

potato salad

Put the potatoes and garlic in a pot and cover with well salted water. Bring to a boil over a medium heat until the potatoes are fork tender, about 20 minutes, drain. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Finely chop garlic and add it to the potatoes along with 2 tablespoons each vinegar and oil; season with salt.

Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. (man, need to get our salt on) Add the beans to the boiling water and cook until tender, 5 to 6 minutes. Bite a bean to taste the doneness, if they need an extra minute, no worries. Drain the beans then immediately put them into the ice water to “shock” them. This method is to stop the cooking of the bean while maintaining the bright green color. Cut them in half or thirds.

Add the beans, olives, oregeno, scallions and red pepper flakes to the potatoes. Stir to combine well; taste and adjust any seasoning. Add the remaining oil and vinegar, if needed. Serve immediately or let stand 1 hour at room temperature.

CORN: How to Cook

Boil – bring a large pot of water to a boil; add husked corn and cook until tender, about 6 minutes

Grill – brush husked corn with oil; grill over high heat, turning until lightly charred, about 8-10 minutes

Buffalo Corn

  • 4 ears corn
  • 6 tablespoon melted butter
  • 3 tablespoon wing sauce
  • 2 tablespoon crumbled blue cheese
  • 1 teaspoon celery salt
  • chopped scallions


Prepare corn how you like it.

Whisk melted butter and wing sauce. Brush corn with mixture. Sprinkle with crumbled blue cheese and scallions.


Enjoy your week everyone!

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