My girl friend LOVES cornbread (and she is not a baker at all so I want to make it for her), so I am looking for something not to heavy to pair with it during this time of year. Ideas?
Anything from the grill and a salad.
If your recipe happens to be on the sweet side, a citrusy shrimp dish is delicious with it. My neighbor made a corn/corn bread casserole and I topped it with this recipe (I peeled the shrimp). Everyone raved. https://cooking.nytimes.com/recipes/1...
For a recipe with little sugar, I like it paired with salad using lots of different veggies tossed with a slightly sweet dressing. Mmmm, I made a salad with leftover grilled chicken and mango last night that would have been great with some corn bread!
How about a platter of grilled vegetables topped with fresh herbs, lemon, olive oil, and feta?
Grilled shrimp. Mango salsa. Tomato and cucumber salad, or watermelon and feta.
Crisp white wine - Chablis or provencal rose.
Let us know if you need help on the details of these dishes. They are all pretty easy. Assuming you have access to a grill though -for the shrimp.
Not necessarily light but very summery in certain parts and wonderful with cornbread: a very thin slice of salty country ham topped with a mound of crab meat, dotted with butter, and heated briefly in a hot oven. Serve with sliced tomatoes.
I will admit, I LOVE to bake and don't mind heating up the oven during the summer (my hubby thanks I am crazy for always wanting to bake and crank up the AC).
Thanks for the great ideas everyone! I have a couple weeks still but this gives me some 'food for thought' and I will definitely be using the grill (shrimp is calling my name)
Ideas if don't have a grill:
- black eyed pea salad with plenty of crunchy red onion and celery
- stuffed avocado halves (or tomatoes or blanched bell peppers); fill with a grain/veg/nut combo like quinoa/cucumber/scallion/sliced almonds or tabbouleh or a chicken/tuna/whatever salad
- plate of thick sliced good tomatoes with salt/pepper/olive oil and lots of fresh herbs
- serve the cornbread with a few compound butters; a spicy one with jalapenos, an herb heavy one with dill/parsley/basil/whatever, and a sweeter one with salt and honey
- use the cornbread as the base and serve topped with a traditional style ratatouille
- with a light leafy salad and a sharp vinegrette, handful of chopped toasted nuts for crunch, and the burst tomato galette from SK (or about any other galette)
- crustless quiche or frittata (better if you have individual ramikens to bake and serve in) and green salad
Sure, a few of them! I'm a longtime vegetarian myself (or you could certainly add an omni protein to any of these too)
- black eyed peas salad; i like more veggies added in
https://cooking.nytimes.com/recipes/1...
- I love this website, made these as the recipe once and have since swapped around what i use for fillings
https://minimalistbaker.com/avocado-b...
-it's been a while but this serious eats ratatouille is great, i recall using less oil, japanese eggplants and i added white beans so it was more of a meal
https://www.google.com/amp/www.seriou...
-lots of galette recipes and ideas on the DOTM thread for them here
https://www.chowhound.com/post/galett...
I love cornbread with a meat and three style vegetable plate - sliced tomatoes, green beans, cucumber and onion salad, squash casserole, okra, anything fresh and good right now.
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