I’m supposed to take side dishes to a Father’s Day cookout. I’m a little stumped on the vegetable, normally I would do corn on the cob or a veggie tray, but given the denture wearers in the crowd I need something softer. I’ve served those before and they don’t eat them. I’m sure I’m overlooking an obvious choice, what do you serve?
Thanks.
We do a five bean salad that is popular. Red, black, green, wax, and garbanzo with minced onion and celery and a vinegrete dressing. Does not need to stay refrigerated either.
Green bean bake. We made a rule in our family that it’s not allowed because we still all have our own teeth - so, imo, might be perfect for the denture wearers in your crowd.
Grilled veggies.
Kabobs with zucchini, cherry tomatoes, mushrooms, onion.
Squash & green beans are also good.
But they also would probably like the five bean salad or a corn salad.
A tomato, mozzarella, basil dish would be nice too.
My tomatoes are far from ripe, but caprese salad is a great summer dish.
Lots of things besides corn on the cob, although I do love it, especially with lime juice & old bay seasoning.
Platter of grilled (or roasted) asparagus. You can dress with some charred (and peeled) red bell pepper strips plus a squeeze of lemon or a drizzle of balsamic vinegar. Or you can top with sesame seed, sesame oil and a touch of soy sauce.
Does not require refrigeration. Serves great at room temperatures.
Pan roasted corn and okra.
Roasted egg plant. Grilled zucchini. Sautéed mushroom. They are all soft vegetables.
Broccoli salad. Chopped broccoli (mostly flowers), bacon bits, shredded cheddar, sunflower seeds, dried mixed berries, just enough mayonnaise. Save time by buying pre-cooked bacon and cutting it up with kitchen scissors.
We like this corn salad http://www.myrecipes.com/recipe/esquites-creamy-corn-salad. It’s a take-off on the Mexican street-food cheesy corn-on-the cob, but it uses frozen whole corn so is easier to eat. It can be served warm or cold and my family loves it! You fry the corn til it is a little blackened and then add everythng else. So yummy!
For soft, I would do grilled summer squash. Cut it into thick slices, marinate with a bit of olive oil and spices, stick on the grill. Turn over after roughly 10 minutes. Grill another 10 and transfer to a platter and eat. Yum, yum, yum. It doesn’t stay very long in our house before it’s all gone.
At lunch I just finished up a Black Bean & Corn salad I purchased at the grocery store. I’ve made it before, too. Can add various ingredients as desired - black beans, corn, tomato, avocado, onion, cilantro in an oil and vinegar dressing.
I just went in to look for my Carrot bread recipe. It’s just like Cornbread, but using canned Carrots that you mash up. Can’t be any easier or softer. If I find the recipe, I’ll post it, or try to google ‘easy Carrot recipes’, using canned carrots. Also, Spinach balls are easy… or some type of Pasta with soft veggie salad could also work…like roasting the veggies ahead of time softens them up considerably.
Slaw is always good for picnic. You can even buy the bagged shredded slaw at the grocery store. Marinate it in an oil/vinegar mixture. I found a great slaw recipe on Pinterest.
I always do the broccoli dish mentioned in post #9 except I leave the broc in florets. People can pick around the ingredients they don’t care for.
*2lbs (5 cups) broc cut into florets
*10 slices crispy bacon crumbled
*1/2 cup golden raisins
*1/2 sunflower nuts
*1/4 cup chopped red onion
*1 cup mayo
*2 tablespoons sugar
*2 tablespoons white wine vinegar
Combine broc, bacon, raisin, sunflower & onion in large bowl. In small bowl combine mayo, sugar and vinegar. Blend well. Toss dressing with bro mixture and refrigerate covered for several hours.
Everyone loves it, you can do it the night before and keep in large zip locks which makes it easier to keep cool in your hosts refrigerator. All you have to do as you head out to the event is to put on lipstick and grab your age, ziplock bags, a large bowl and a serving spoon.
Rice, Corn & Bean Salad
3 cups cooked rice
about 1 1/2 cups cooked, drained black beans (If using canned, drain and rinse well)
about 1/12 cups cooked corn (Frozen is good. Don’t overcook, it is already blanched.)
about 1/2 cup sliced scallions, white and green
2 jalapeno peppers, fresh or pickled, seeded and minced
Dressing:
80ml corn or vegetable oil
2 TBS lime juice
1 TBS brown sugar
1 heaping teaspoon chili powder
1 heaping teaspoon ground cumin
1 teaspoon salt
Combine first 5 ingredients in bowl.
Combine dressing ingredients : whisk in small bowl or shake in jar until thoroughly mixed.
Pour dressing over salad and mix well.
Note that the proportions do not need to be exact. I often increase the chili and cumin. If you want to double the recipe, you do not need to double the oil, just increase it a little and double the other dressing ingredients.
Keeps well and served at room temp.
I do a similar broccoli salad, but without the bacon -healthier, and vegetarian friendly. the bacon tends to get soggy anyway.
My original recipe calls for peanuts (no sunflower seeds), but I like using toasted almonds better. I’ve also started adding some grated carrot - adds color plus extra vitamin A!
I soak the golden raisins in warm water for a while, then drain on paper towel. plumps up the raisins.
grilled veggies are easy and delicious. brush w olive oil, maybe some balsamic, before grilling. salt and pepper later.
Carrots, zucchini, summer squash, bell pepper, onions. Sometimes eggplant.
asparagus and mushrooms would also be good.
I often bring tabouli