Barbecue spice rubs may be great on grilled and roasted meats, but have you ever thought to use them to spice up your vegetable side dishes? Stubb’s Legendary Bar-B-Q’s variety of spice rubs are also perfect for seasoning veggies because they contain great blends of spices and flavors, like paprika, ancho chili, mustard, coffee and lime. The best part: all the seasoning you need is in one jar.
The following recipes for grilled, spice-rubbed bell peppers and asparagus, and roasted corn on the cob with rub, are great for grilling in the summertime but equally as easy to roast in the oven or on the stove top in a grill pan any time of the year. I used Stubb’s smoky Steak Rub on the bell peppers and asparagus, which has pepper, garlic, onion, and ancho chile, and I picked Stubb’s Bar-B-Q Rub because the paprika and turmeric give the corn an injection of savory flavor and a pop of orange-red pop of color.
Pick your favorite Stubb’s rub flavor combination and try it out on your grilled, roasted, sauteed, or even raw vegetables to add a quick, easy and flavorful kick to your next home-cooked meal.
Check out the recipe on Stubb’s Legendary Bar-B-Q’s website!
No lettuce required: Summer Vegetable Salad with Green Goddess Dressing
Salads are a staple of summer and they come in many forms. What pops into most folks’ heads when the word “salad” is uttered is most likely a plate full of leafy greens. While lettuce based salads are well and good, there are other forms of “salad” to consider this time of year, like ones consisting entirely of veggies and/or fruit. They’re a great way to utilize the best produce that this season has to offer and can be a great way to boost the nutritional content of your meal (barring they’re not swimming in mayo or sour cream because that kind of negates the “healthy” aspect).
This first recipe utilizes fresh, raw veggies that are tossed in (my take on) creamy Green Goddess dressing and it makes for a great side for a summer gathering. Instead of smothering this dish in a mayo and/or sour cream based dressing, it gets its creaminess from avocados and buttermilk — the latter being much healthier than you might think (one cup contains less than 100 calories and only 2.2 grams of fat). Make the dressing a few hours before serving to allow the flavors to marry and feel free to toss the veggies together with the dressing up to an hour before serving.
Summer Vegetable Salad with Green Goddess Dressing
Makes 4 servings
2 ears of sweet corn (raw)
1 medium-sized zucchini, diced
1 bell red or orange pepper, diced
1/2 medium red onion, diced
1 medium ripe avocado, pitted and diced
1/2 cup buttermilk
2 tablespoons fresh cilantro, chopped, plus extra for garnish
2 tablespoons fresh flat leaf parsley, chopped, plus extra for garnish
2 tablespoons sliced fresh chives, chopped
2 cloves garlic, minced
1 jalapeno or serrano pepper, ribs and seeds removed and minced
2 tablespoons white wine vinegar
Salt and pepper, to taste
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