Happy Thursday everyone! We are getting closer to the end of the week, which means the weekend is almost here! Since Memorial Day weekend is coming up, I thought I would share some delicious bbq recipes! Need the perfect side dish to make or bring to a bbq this weekend? Don’t worry, I got you covered! I’ve included some tasty side dishes in this post as well as a steak recipe. Enjoy the rest of the week!

*Photo credit for featured image: Pete & Elly World

Asparagus and Pea Orzo Salad 

Serves: 4-6

Ingredients 

8 ounces orzo 

1 cup peas (if you can’t find fresh, frozen works too) 

1 1/2 cups asparagus, chopped 

2 tablespoons fresh basil, chopped 

2 tablespoons fresh parsley, chopped 

Salt 

Pepper 

Crumbled feta cheese (optional topping) 

Crispy Shallot Vinaigrette 

1/3 cup olive oil

1 large shallot or 2 small shallots, peeled and thinly sliced

1-2 tablespoons red wine vinegar

1/2 lemon, juiced

1 teaspoon honey

1/2 teaspoon dijon mustard

Pinch of salt & pepper

Directions 

For the Crispy Shallot Vinaigrette, heat the olive oil in a skillet over medium heat. Add the shallots and stir until they’re golden brown, taking care not to burn them. Add the shallots and oil to a jar or bowl and combine with remaining ingredients. Set aside. Cook orzo according to package. Lightly sauté the asparagus in a drizzle of olive oil for 3-4 minutes or until cooked to your liking. Cook peas in the same sauté pan for 3-4 mins. Toss all ingredients, including the dressing, and season to taste.

---

Cannellini Bean Salad 

Serves: 4

Ingredients 

2 cans cannellini beans, drained

1 cup cherry tomatoes, halved

1/2 shallot, sliced

1 cup green olives pitted

1/2 jar marinated artichokes, chopped

1 tablespoon fresh basil, roughly chopped

1/3 cup extra virgin olive oil

2 tablespoons white wine vinegar

Salt

Pepper

1/2 teaspoon garlic seasoning or garlic powder

Directions 

Prepare dressing first in a bowl or mason jar. Whisk or shake ingredients very well, then set aside. In a big mixing bowl add beans, tomatoes, artichokes, olives, shallots, and basil. Lastly, pour dressing over salad and stir well. 

---

Grilled Steak Salad with Corn, Asparagus & Arugula Pesto

Serves: 2

Ingredients 

1 NY strip steak (you can also use ribeye or flank)

2 tablespoons Montreal Steak Seasoning or your favorite steak seasoning 

2 ears corn 

1 bunch asparagus, cooked and chopped into small pieces 

1/2 shallot, sliced 

2 cups arugula 

Arugula Pesto 

1/4 cup arugula 

2 cups basil 

1 cup extra virgin olive oil 

1 cup grated Parmesan cheese 

1/3 cup pine nuts 

1 clove garlic 

1 tablespoon lemon juice 

Salt 

Pepper 

Directions 

To marinate the steak, I like to use Montreal Steak Seasoning, but feel free to use your favorite seasoning. Preheat your grill to high heat. While grill is heating, prepare arugula pesto. In a food processor, add arugula, basil, Parmesan cheese, olive oil, pine nuts, garlic, lemon juice, salt and pepper. Process until smooth. Adjust seasonings accordingly. 

Boil corn for about 6-7 minutes. Cut corn kernels off cob. Set aside in a bowl for later. Cook the steak first about 3-5 minutes on each side for medium rare (125-130° F). If you want the steak more medium let the temperature reach 135-140° F. Once steak is cooked to your liking, take off grill and let sit for about 5-10 minutes. After steak sits slice it thinly.

To assemble salad, add arugula to a plate, asparagus, steak, shallots, corn and drizzle pesto sauce over salad.

---

Jennifer Aniston Salad

*This recipe is courtesy of Eating Bird Food from Pinterest. 

Serves: 6

Ingredients 

1 cup uncooked quinoa or bulgur wheat 

2 cups water 

1 cup cucumber, chopped 

1/2 cup parsley, chopped 

1/2 cup mint, chopped (I used fresh basil instead because I don’t like mint) 

1/3 cup red onion, chopped 

1/2 cup pistachios, chopped 

1 (15 ounce) can chickpeas, rinsed and drained 

1/2 cup crumbled feta cheese

Salt 

Pepper 

1/4 cup extra virgin olive oil 

2 lemons, juiced 

Salt 

Pepper 

Directions 

Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta cheese. Serve immediately or let the salad chill in the fridge a couple hours before serving.

---

Heirloom Tomato Salad w/Caper Vinaigrette 

Serves: 2

Ingredients 

2 cups arugula 

2 heirloom tomatoes, cut in quarters 

1/2 shallot, sliced

Caper Vinaigrette 

1/3 cup extra virgin olive oil 

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard 

1 teaspoon capers

Ground pepper

Directions 

In a small bowl or jar, add all ingredients for caper vinaigrette. Whisk or shake ingredients. Set aside. In a large salad bowl, add arugula, tomatoes and shallots. Pour capers vinaigrette over salad and toss until greens are coated in vinaigrette.