April 21, 2006, Newsletter Issue #13: Sidedishes

Tip of the Week

No master chef´s barbecue is complete without colorful, sometimes refreshing, other times rib-stickingly rich, and always well seasoned essential supporting players(side dishes) that not only hold their own at cookouts, but occassionally steal the show. My favorites are beet and red cabbage slaw; grilled zucchini and summer squash salad with basil-parmesan dressing; tomato, cucumber and red onion salad with mint; grilled portobella and red bell pepper salad with rosemary dressing.

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Jerry Mayo