Published: May 13, 2008 08:32 pm         

Chilled salads and sides perfectly complement summer meals

Warmer weather calls for cookouts, picnics and other informal occasions for less traditional meals.

With entrees such as hamburgers and hot dogs come the need for side dishes, salads and finger foods.

Beckley caterer Shari Jones of Joey and George’s came up with several ideas for adding interest, color and eye appeal to relishes, beets and pickles.

“One of the best things about these kinds of side dishes is that they are better when they’ve been refrigerated, so you can make them ahead of time and have them cold and crisp to serve when you need them,” Jones said.

Her spiced beets add a tang to the flavor of traditional pickled beets.

Her summer harvest relish brings some of the best fresh garden vegetables to the table in a zesty marinade with some surprising ingredients such as apple jelly and fresh minced ginger.

Quick pickles made with thinly sliced, unpeeled cucumbers need only 24 hours or so in the refrigeration to give them the crisp snap they need as a complement to nearly any summer meal.

And who said cranberry sauce needs to take center stage only at Thanksgiving?

“The sweet tanginess that comes from combining fresh or frozen cranberries with sugar and serving that as a cold side dish is very refreshing in the summer,” Jones said.

A Gazpacho garden salad provides the perfect opportunity to showcase tomatoes and garden vegetables in a savory blend of ingredients.

She shared the following recipes from her collection that continues to grow as Jones keeps experimenting with tried-and-true favorites.

“I love thinking about ways to take something my family likes and figuring out a way to make it just a little bit different. I might add just one ingredient or prepare that dish in a little different way, but come up with something that seems altogether new,” Jones said.



Spiced beets



Two 16-ounce cans sliced beets, drained, reserving liquid

1 cup sliced onions

2/3 cup sugar

2/3 cup vinegar

1 cinnamon stick

5 whole cloves



If necessary, add water to reserved beet liquid to measure 2/3 cup.

In large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.

Refrigerate.

Before serving, drain; remove cinnamon stick and cloves. Makes 8 servings.



Quick pickles



3 cups thinly sliced, unpeeled cucumbers

1 medium onion, sliced

1 small green pepper, cut into strips

1 small red bell pepper, cut into strips

1 teaspoon salt

1 garlic clove, crushed

Ice cubes

3/4 cup sugar

1 teaspoon mustard seed

1/4 teaspoon celery seed

1/8 teaspoon turmeric

1/2 cup white vinegar



In large bowl, combine cucumbers, onion, peppers, salt and garlic. Cover with ice cubes and m ix thoroughly. Let stand 3 hours. Using colander, drain well.

In large saucepan, combine remaining ingredients; add drained vegetables, mixing well. Heat just to boiling, stirring occasionally.

Pack into refrigerator containers. Cover; refrigerate 24 hours before serving. Makes 4 cups.



Summer harvest relish



2 cups diced zucchini

2 cups julienne-cut carrots

1-1/2 cups cauliflower florets

1-1/2 cups diagonally sliced celery

1 cup diced green pepper

1/2 cup sliced onion, separated into rings

2 teaspoons fresh minced ginger

2 teaspoons salt

1 teaspoon dry mustard

1 cup vinegar

12-ounce jar apple jelly



In a 4-quart saucepan or Dutch oven, combine all ingredients. Bring to a boil, stirring occasionally. Reduce heat; cover and cook until vegetables are crisp-tender, about 10 minutes. Pack in airtight containers; store in refrigerator several days to blend flavors. Makes 6 cups.



Whole cranberry sauce



1-1/2 cups sugar

1-1/2 cups water

3 cups fresh or frozen cranberries



Combine ingredients in a large saucepan. Bring to a boil, stirring occasionally until sugar dissolves. Continue simmering until most of the berries pop, about 5 minutes. Cover; refrigerate. Makes 2 cups.



Cranberry-orange relish



Cut 1 unpeeled orange into eighths. Place orange and 3 cups fresh or frozen cranberries and 1-1/4 cups sugar in food processor bowl with metal blade. Process until finely ground. Refrigerate several hours to blend flavors. Store in refrigerator. To prepare relish in blender, grind half of the ingredients at a time. Makes 3 cups.



Pea salad



2 packages frozen tiny peas, thawed and drained

1 cup sour cream

6 slices crisp bacon, crumbled

6 green onions, sliced

1/2 teaspoon salt



Mix peas with sour cream, bacon, green onions and salt. Chill. Serve on crisp lettuce leaf.



Gazpacho garden salad



1/3 cup lemon juice

1/2 cup vegetable oil

2 garlic cloves, finely chopped

1-1/2 teaspoons salt

1 green pepper, seeded and diced

1/4 teaspoon pepper

2 firm ripe tomatoes, diced

1/2 cup scallions

1 cucumber, pared, seeded and diced

In a pint jar combine oil, lemon, garlic, salt and pepper. Shake well.

In narrow 1-quart container, layer 1/2 each of green pepper, tomato, cucumber and scallion. Repeat layering with remaining vegetables. Pour dressing over salad.

Chill 4 hours to blend flavors.

— E-mail: bdavis@register-herald.com