Day 8: Summer side dishes. 

Sometimes the side dishes are just as important (if not more so) than the main component of the meal. Take, for example, the warm corn salad above. Fresh corn cut from the cob sautéed with red peppers, a little jalapeno, some green onion and tossed with olive oil and white wine vinegar. Amazingly sweet and zingy on its own, we served it in our grilled steak tacos. K even added black beans to his corn salad — it’s versatile. And yummy.

Example two, guacamole. It’s so easy to make (takes five minutes) and you can use it to dip chips, inside of steak tacos with corn salad (like we did), as a sandwich spread, in an omelet, mixed with rice or potatoes or just eat it out of the bowl with a spoon.

Take advantage of the bounty of summer and make your sides shine!