Summer is here and the Fourth of July is on Friday. Woohoo! It’s time to break out the grill and invite family and friends over for a barbeque and some fun in the sun!
Though traditional hamburgers, hot dogs and brats are a delicious staple at any barbeque, if you’re anything like me, you frequently overlook the staples and gravitate toward the plethora of yummy side dishes. They really steal the show!
My plate on Thanksgiving always seems have a little bit of turkey and a TON of sides. My plate at a summertime barbeque is the same way and below you will find some of my favorite (mostly) healthy side dishes as well as a few new recipes we enjoyed this weekend. Like nearly every recipe you see on PBF, they’re simple and easy to throw together. I hope you find something for your Fourth of July bash!
This salad is a go-to side dish in our house. It is always a hit and also serves as a great vegetarian option for those looking for a naturally protein-packed side dish.
- Cinnamon Glazed Carrots with Butter Toffee Almonds
On Thanksgiving at my in-laws’ house, one of my favorite side dishes is Ryan’s grandmother’s glazed carrots. I tried to revamp the butter and bacon-laden dish this weekend and used coconut oil, cinnamon and honey to bring out the natural sweetness of the carrots. The Blue Diamond butter toffee almonds really took this side to the next level, adding a crunch and almost caramelized flavor to the dish. So delicious!
Cinnamon Glazed Carrots with Butter Toffee Almonds
- 1 pound carrots, peeled and sliced
- 1 3/4 tablespoons coconut oil
- 2 teaspoons cinnamon
- 2 teaspoons honey
- Pinch of salt
- 1/2 cup Blue Diamond butter toffee almonds, chopped
- Heat coconut oil in a pan over medium heat
- Add carrots and cook until slightly tender, stirring regularly (approximately 10 minutes)
- Sprinkle cinnamon and salt and drizzle honey over carrots and allow to cook on medium low for another five to 10 minutes
- Sprinkle chopped almonds on top of carrots, stir together, remove from heat and enjoy
This dish is fresh and crunchy and, thanks to the use of Greek yogurt, much healthier than mayonnaise based slaws. Don’t forget the mandarin oranges for some summertime sweetness and the Blue Diamond Whole Natural almonds for some healthy fats!
This dish simply screams summer! When making the kebabs, use your favorite seasonal fruit or alternate strawberries and blueberries for some Fourth of July flare!
- Spinach Strawberry Salad With An Easy Lemon Vinaigrette
As we try to beat the summer heat, we cannot get enough of salads right now! This was the “salad of the week” last week and I topped a bed of spinach with strawberries, pears, crumbled goat cheese and chopped Blue Diamond Whole Natural almonds before drizzling everything in a homemade lemon vinaigrette. I think a big batch of this salad would be a welcomed addition to any barbeque!
- Garlic Basil Quinoa Salad with Roasted Almonds
I doubled this recipe when I made it on Thursday night and we loved it just as much on Friday when we ate it chilled. If you’re looking for a simple side side that you can make ahead of time, this garlic basil quinoa salad with roasted almonds is a great one!
Garlic Basil Quinoa Salad with Roasted Almonds
- 1 1/2 cups quinoa
- 2 3/4 cup reduced sodium chicken broth
- 2 garlic cloves, diced
- Freshly ground black pepper to taste
- 1/4 cup extra virgin olive oil
- 3/4 cup chopped fresh basil leaves
- 1/2 cup Blue Diamond lightly salted almonds, chopped
- Garlic salt, to taste
- Add quinoa, chicken broth, garlic cloves, pepper to pot
- Bring to a boil over medium-high heat, then reduce the heat to a simmer and allow to cook until liquid is absorbed (approximately 12 minutes)
- Stir in olive oil, basil and almonds
- Check flavor and add a pinch or two of garlic salt if desired
- Serve warm or chilled and enjoy!
Ever since I made this salad last May, it’s been a great go-to side dish option for parties and also works well as a main dish for anyone who isn’t a big fan of hot dogs and hamburgers at your traditional barbeque. The avocado adds a natural creaminess to the dish and the chopped cilantro makes it taste incredibly fresh (even if you use frozen shrimp)!
Question of the Day
- What is your favorite side dish to bring to a summertime barbeque?
Feel free to share links to your favorite recipes so we can check them out!!