For most, the summer season is grilling season.  However, in our household grilling season is 365 days long.  Mike loves to BBQ and given the opportunity, he will reach for the grill over the stove top.  And like any red blooded male, his grill food of choice is meat.

This past Sunday, Mike grilled up some burgers for dinner.  Though the stars of the dinner were the delicious dry aged beef patties from Sanagan’s Meat Locker [in Kensington Market], I’m focusing this blog post on the sides; the supporting actors who were equally as tasty.
But 1st, let’s take a moment for the burger and all its fixings

M I K E ‘ S  T O P P I N G S  O F  C H O I C E

• vine ripe tomatoes
• pickles
• cheddar cheese
• home made thousand island dressing
• grilled portobello mushrooms
• pickled jalapeños
• spinach
• fresh baked white bun from Blackbird Baking Co. [ Kensington Market ]

T H E  C H I P S  |  B E E T
…ingredients…

• 2 large beets | any colour
• salt + pepper
• olive oil | enough to coat the beet shavings

pre-heat oven to 300ºF
with a mandolin shave the beet into thin round slices
toss in olive oil
season with salt + pepper
spread beet shavings on a baking sheet
cook in over until crisp [ approx. 20mins ]

T H E  S O U P  |  C H I L L E D   T O M A T O  S O U P
Adapted from Martha Stewart [ serves 6 ]

…ingredients…

• 2 large red bell peppers
• 2 1/2 lbs tomatoes | about 6 large
• 1 tbsp olive oil
• 1 medium onion | finely chopped
• 2 c homemade or canned low-sodium chicken stock
• 2/3 c freshly squeezed orange juice | 2 oranges
• 1 tbsp balsamic vinegar
• coarse salt + freshly ground pepper
• basil + grape tomatoes to garnish

pre heat oven to 400º
place peppers + tomatoes on a baking sheet | roast until slightly charred [about 30mins]
peel and core peppers + tomatoes | transfer flesh to a blender and blend
in a med skillet, heat olive oil | add onion + cook until translucent [ about 5mins ]
add onion to blender + puree until smooth
pass mixture to a fine strainer
stir in stock + orange juice + vinegar + salt + pepper
cover and refrigerate until chilled
serve garnished with sliced grape tomatoes + fresh basil leaves

T H E  S A L A D  |  C O L E S L A W

…vegetables…

• 3 c red cabbage | thinly sliced
• 1 shallot thinly sliced
• 1/2 c kale | sliced
• 1/4 c green onion, thinly sliced
• 1/2 c carrot | julienned

mix all ingredients in a bowl

…dressing…

• 1/2 c homemade or pre made mayo
• 1 tsp garlic | minced
• 1 tbsp shallot | finely minced
• 2 tbsp grainy dijon mustard
• 1/4 c apple cider vinegar
• salt + pepper

in a bowl whisk together all ingredients
add salt + pepper to taste
dress vegetables + serve

I am a big fan of the french fry and when eating a burger and given the choice, I will always choose it over salad.  However, fries weren’t in the equation for this BBQ’d burger. Though I was forced to all vegetable sides, I was not disappointed; colourful + healthy + fresh alternatives to the deliciously deep-fried starch.

Happy BBQ-ing!