Sides

I swear I could make a whole meal on sides alone. So many times, I’ll look at a restaurant menu and I’ll just want to order appetizers and side dishes, forgoing the entrée all together. There is just so much you can do with vegetables and grains, especially in the summer when everything is at its peak. Many of the recipes in this chapter were created after visits to the Green Thumb market, where I shop nearly every day to pick up whatever looks best. I’ll get home with my bounty and ask myself, “OK, what now?” and cook up something good. The beauty of summer vegetables is that they’re so good on their own, you don’t have to do much. Sometimes just a ripe tomato, sliced with a drizzle of olive oil and a sprinkle of flaky sea salt, is all you need for the perfect side.