It’s Yom Haatzmaut time which means two things; loving Israel and making a BBQ! This is the ultimate BBQ/Picnic menu – It is everything BUT the BBQ! These are the ultimate side dishes that will turn your BBQ from generic to AMAZING! Follow these easy steps and combine these side dishes with simple grilled steaks and chicken and your world of picnics/BBQ will be changed forever! Click here to make your own PITA CHIPS, SANGRIA and CHALVA COOKIES for dessert!
This can all be prepared the day before!
- Cook the pasta
- Charr the eggplants
- Make the rest of the pasta dish
- Roast the sweet potatoes
- Make the pita chips (optional)
- Grill for the salad and prepare the rest
- Bake the cookies (optional)
- Make the sangria (optional)
- Make the dips in this order without cleaning the food processor in between:1. Sundried tomato 2. Olive tapenade 3. Salsa
Smoked eggplant pasta
The eggplant makes this dish, the flavors of smokiness and garlic are what creates the perfect creamy dressing for this pasta.
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Ingredients:
- 1 box Tortellini pasta cooked to perfection according to box
- 2 eggplants
- 1/2 cup extra virgin olive oil
- 2 cups cherry tomatoes
- 1 chili pepper sliced, seeds removed for less heat
- 8 cloves garlic zested
- 1 1/2 cups spinach optional
- 1 1/2 teaspoons salt pink Himalayan
- 2 lemons juiced
- 2 tablespoons silan
- 2 cups fresh basil stems removed
- 1/4 cup fresh mint chopped
Directions:
- Using a fork, prick the eggplants all around and place them straight onto an open flame, 15 minutes per side, until completely blackened. Scrape into a large bowl, allowing a little bit of the black bits to get mixed in.
- Prepare a large skillet on high heat. Add 3 tablespoons of olive oil and get hot. Add the tomatoes and chili pepper and cook for 6 minutes, mixing periodically.
- Add the garlic and cook for 2 more minutes. Add the spinach and cook for 1 more minute. Once cooled, add pasta, remaining olive oil, salt lemon, silan, mint and basil and another drizzle of olive oil and salt if needed. Mix and serve warm or room temperature.
Notes & Tips:
I used whole wheat pasta but feel free to use regular pasta and any shape that you love most!
World spiced sweet potato wedges
This recipe is win! It doesn’t ever dry out, lasts for days in the fridge and is a true crowd pleaser!
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Ingredients:
- 4 sweet potatoes cut into large long pieces
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon garam masala spice blend
- 1/2 tablespoon sumac powder
- 1/2 tablespoon zaatar spice blend
- 1/2 tablespoon curry powder
- 1/2 tablespoon garlic powder
- 1 1/2 teaspoons salt pink Himalayan
- 1/4 cup cilantro chopped (optional)
- 1/4 cup mint chopped
Directions:
- Preheat oven to 425℉. Prepare a sheet pan with parchment paper.
- Add all ingredients except cilantro and mint and mix well.
- Bake for 45 minutes, or until crispy on the outside and soft on the inside.
- Add fresh herbs right before serve. Serve hot or room temperature.
Notes & Tips:
If you don’t have these spices, use the ones you have but if you can buy these spices, they are worth investing in!
Nectarine and white asparagus salad
This is the perfect summer salad! Of course if you can’t find white asparagus you can substitute green ones, or sugar snap peas, or green beans into this recipe!
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Ingredients:
- 2 purple onions sliced
- 3 scallions sliced into 5 inch pieces
- 1 bunch asparagus stems broken off
- 1 avocado sliced
- 3 nectarines sliced
- 1/2 cup extra virgin olive oil
- 2 tablespoons Balsamic vinegar
- 1/2 cup white wine vinegar
- 2 tablespoons Tuscany spice blend
- 1 tablespoon mustard optional
- 2 tablespoons silan
- 4 ounces butter lettuce
Directions:
- In a salad bowl add the onions, scallions and asparagus and drizzle with ¼ cup of olive oil and 2 tablespoons balsamic vinegar and mix well.
- Prepare grill pan on high heat. Add everything from the bowl and grill for 7 minutes, giving it a mix once. Remove from grill and place back in bowl.
- 3. Add the lettuce, nectarines and avocados.
- In a jar, add the remaining olive oil, vinegar, Tuscany spice blend, silan and mustard. Shake well and pour right before serve.
Notes & Tips:
You can make this salad the day before, just don't add the lettuce or dressing until right before you serve it.
Sundried tomato dip
This is so easy and lasts weeks in your fridge! If you have leftover dip, be sure to use it on chicken, in soup, on sandwiches or with your eggs!
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Ingredients:
- 1/2 quart sundried tomatoes in oil
- 2 tablespoons olive oil
- 1/2 cup fresh basil
- 2 tablespoons Balsamic vinegar
- teaspoon ½of salt if needed
Directions:
- Add ingredients to food processor and blend.
Olive tapenade
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Ingredients:
- 2 tablespoons Balsamic vinegar
- 2 tablespoons olive oil
- 1/2 quart kalamata olives
Directions:
- Place all ingredients in the food processor and blend until smooth!
Toasted corn salsa
I love salsa. I love dipping a chip into salsa! I love having leftover salsa to put in my eggs and have a Mexican breakfast!
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Ingredients:
- 1/4 cup extra virgin olive oil
- 1 corn cut from its core
- 1 can crushed tomatoes
- 1/2 purple onion
- 1 tablespoon fresh ginger
- 1 clove garlic
- 1/2 chili pepper seeds removed for less heat
- 1/4 cup fresh mint stems removed
- 1/4 cup fresh basil stems removed
- 1 lemon juiced
- 1 1/2 teaspoons salt pink Himalayan
Directions:
- Add all ingredients to a food processor. Pulse until preferred texture.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below.
