Grilled Potato wedges
Crisp crunchy exterior with soft fluffy insides, flavored with spice mixture of your liking and a little char from the grill. These perfectly seasoned grilled potato fries/wedges are one of my favorite sides to serve with any BBQ dish. They are quick and delish and pair wonderfully with most meats coming off the grill.
Find the detailed recipe here.

Ingredients: (serves 4)

1 lb white button mushrooms

1 whole head broccoli

olive oil

Freshly cracked black pepper

Salt to taste (optional)

1. Trim the broccoli into medium sized florets. Clean the mushrooms.
2. Drizzle olive oil on all of the above. Season with pepper. 
3. Place on the pre-heated grill. Cook turning occasionally till slightly charred and tender. 
4. Sprinkle salt just before serving if desired. 

Cilantro lime rice

Jerk style of cooking means Jamaican BBQ. Traditionally chicken and pork are cooked with the jerk seasoning which gets its distinctive taste from allspice and scotch bonnet peppers. Jerk seasoning could be made as a dry rub or a wet marinade and uses several spices as listed below. Traditionally Jerk meat was cooked in smoked pit fires imparting a distinctive smokey taste. Over time this technique evolved and oil barrels were used as smokers to save time.

You can use jerk seasoning to marinate any kind of meat. The longer the meat sits in the marinade the better it tastes. If using fish marinate only for 15-20 minutes. For chicken I recommend a minimum of 4 hours.
Serve the jerk chicken kebabs on lime cilantro rice. The addition of fresh herbs and lime zest really makes the rice aromatic and taste awesome. Add some seasonal grilled veggies flavored with mint and some grilled pineapple for that tropical feel. 

Jerk chicken skewers

Ingredients:

2 lbs chicken thighs (boneless, skinless)

Marinade

1 small onion, chopped

3-4 cloves garlic

2 scotch bonnet peppers (or less as per your spice quotient)

1 stalk green onion, chopped

1 tbsp frozen orange juice concentrate

2 tbsp soy sauce

1 tbsp vinegar

1 tbsp lime juice

1 tbsp allspice

1 tsp dry thyme

1/2 tsp cinnamon powder

1 tsp ground ginger

2 tbsp vegetable oil

2 tsp sugar

salt and black pepper to taste

Grilled Vegetables and pineapple

Ingredients:

Veggies of your choice. I used
Yellow zucchini
Mushrooms
Peppers
Cherry tomatoes

1. Cut the veggies into chunky pieces. 
2. Marinate them in a concoction of olive oil, lemon juice, pinch salt and pepper, dry mint and dry oregano. 
3. Thread these on to the skewers and grill on high till tender crisp. 
4. Grill chunky pineapple slices on the hot grill and serve alongside the vegetables. 

Ingredients:

Red cabbage

Pineapple

Red onions

Carrot

Fresh coriander

Lime juice
Olive oil

Salt and crushed black pepper

1. Finely shred cabbage, thinly slice the red onion, grate carrots and chop pineapple and coriander. 
2. Mix lime juice, olive oil, salt and pepper to taste. 
3. Let flavors blend for 30 minutes before serving.   

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2. Red Cabbage slaw

Ingredients: 

1/4 medium red cabbage

2 small carrots

1/2 medium red Onion

Handful fresh coriander

Salt and pepper to taste

1 large clove of garlic, grated fine

Juice and zest of 1 lime

1-2 tsp olive oil

1. Core and shred the cabbage fine and chop coriander. Grate carrots and thinly julienne red onions. Toss together.
2. In a small bowl whisk together olive oil, lime juice and zest, garlic, salt and pepper.
3. Add the dressing to the veggies and toss to combine. Cover and refrigerate for 30 minutes before serving.

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3. Southwestern slaw
The zesty flavor of this slaw is perfect on a fish taco.

Ingredients: (serves 4)

1 cup fine shredded cabbage

1/2 red onion thinly sliced

1 jalapeno minced

handful chopped coriander

2 tsp lime juice

2 tsp honey

salt to taste

Combine everything and allow to marinate for at least 30 minutes before serving

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5. Creamy cabbage apple slaw
Crunchy and a little creamy with a hint of sweetness from the apple. 

Ingredients: (serves 4)

1/4 head green and purple cabbage each shredded

2 carrots grated

1/2 red onion sliced

1 apple grated

Dressing

1 tbsp mayonnaise

2 tsp grainy mustard

1 tsp sugar

salt to taste (optional)

freshly grated black pepper

2-3 tbsp water to adjust consistency

1. Combine all the ingredients for dressing and stir well with a whisk.
2. Combine all the veggies in a large bowl. Pour dressing mixture over it and toss gently to combine. Chill.

2. Pineapple Salad
Crunchy, tangy pineapple with red onion, fresh herbs and lime juice all in one.
Ingredients: (serves 4)
Pineapple in bite sized chunks
Red pepper chunks
Yellow pepper chunks
Red onion chopped
Handful fresh coriander chopped
Handful fresh mint chopped
Jalapeno peppers chopped
Salt to taste
Lime juice
Combine all the ingredients together and refrigerate for at least 2 hours before serving to blend in the flavors.

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3. Thai Green Mango Salad
This is a very simply dressed salad which is refreshing and balances the heat when served alongside any hot Thai dish. The tart green mangoes are the main ingredient. The crunch comes from red onions and roasted peanuts white a handful of red peppers incorporate color.
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4. Mango Salsa
For Mango salsa, peel and chop 2 mangoes into bite sized pieces. Also dice 1/2 red onion, 1 red pepper, handful of fresh coriander and mint, a few green chilies. Toss them all together and dress with a couple teaspoons of sesame oil, a drizzle of lime juice, salt, freshly ground black pepper.
Make this salsa ahead of time and chill for a minimum of 20 minutes to allow flavors to blend. Serve cold. This makes for a wonderful accompaniment with any grilled fish or meat dish.
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5. Orange Salsa
Ingredients:
3-4 oranges, seeds removed cut into chunks (or 2 cans of mandarin oranges drained)
1/2 red onion chopped
large bunch coriander finely chopped
2-3 green chillies or habanero, chopped (optional)
1 tbsp red wine vinegar
2 tsp olive oil
Mix everything together and let flavors blend for about 1/2 an hour before using.--------------------------------------------------------------------------------------------------------------------------


6. Waldorf Salad
This timeless American classic dish consists of apples, celery and grapes dressed in a creamy dressing and topped with candied walnuts. It was originally dressed in mayonnaise but has since undergone some transformation to make it more modern, light and refreshing. Be sure to add it to your menu, you will be delighted with the combination of textures and flavors. Here is how I make this salad.
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8. Lemon couscous
This light tasting couscous salad is a perfect side dish with any BBQ. Incorporate any veggies in this such as red onions, peppers and any fresh herbs you have at hand.
Ingredients: (serves 5-6)
1 cup couscous
1 cup boiling water
Salt to taste
2 tbsp olive oil
1 English cucumber diced
1 cup halved cherry tomatoes
1 green onion thinly sliced
1 tbsp lemon rind
Big handful each of fresh mint and Coriander finely chopped
1/4 cup lemon juice
Salt and black pepper to taste
Handful dried sweetened cranberries (optional)

1. Take boiling water in a large bowl. Add salt and couscous. Mix well, cover and set aside for 5 minutes. 
2. Fluff with a fork, add all remaining ingredients, and toss to combine. 
3. Serve at room temperature.

9. Israeli Couscous salad
Israeli couscous (called 'Ptitim' in Israel) is similar to regular couscous in that it's a small, whole grain-like food made from semolina or wheat flour. But unlike the regular couscous it is twice as big and toasted, rather than dried. Toasting gives it a slight nutty taste. It has a sturdy composition and cooks with a slight bite to it. Use it in soups or salads or as a side dish cooked like rice pilaf. It is also called 'pearl couscous' or 'Jerusalem couscous'.
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10. Tabbouleh Salad
This classic Middle Eastern salad is a refreshing parsley salad with bulgur wheat, cucumbers and tomatoes dressed with a simple lemon vinaigrette.
The recipe calls for soaking the cracked wheat in cold water, but in our house we like it a little soft, so I used boiling water. Use hot or cold water as per your requirement to re-hydrate the wheat.
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11. Lemon Quinoa
Inspired by the chitra anna (or lemon rice) recipe, the quinoa is tinted yellow with turmeric and flavored with lemon, fried peanuts and spices.
Ingredients:
1 cup quinoa (I used white quinoa here)
2 cups water
salt to taste
1 tbsp oil
Pinch asafoetida(hing)
1 tsp urad dal
1/2 tsp mustard seeds
2 tbsp peanuts
2-3 whole red chilies
2 green chilies finely chopped
1 tsp ginger grated (traditionally not used, i use it, gives a great flavor)
1/2 tsp turmeric powder
Red chili powder to taste
Lemon juice as per taste

1. Wash quinoa in cold running water, drain. 
2. Place it in a pan with 2 cups water and salt. 
3. Bring to boil and simmer covered for 18-20 minutes till translucent and all liquid is absorbed. Fluff with a fork and keep aside to cool. 
4. For good results always advisable to cook quinoa a few hours in advance. 
5. In a large pan heat oil and add mustard seeds. Let them roast for 5-7 seconds, then add hing, urad dal, peanuts and whole red chilies. Roast till dal turns golden. 
6. Add the cooked quinoa, green chilies and ginger and stir to combine. Keeping the heat at medium, add turmeric and chili powder. Saute well to combine everything for about 3-4 minutes. 
7. Finally add the lemon juice as per taste and adjust any seasoning. Serve hot.

12. Saffron Rice
This recipe kind of evolves from the pilaf recipes of the Mughlai cuisine, and goes very well with any BBQ dish.
Ingredients:
1/2 tsp saffron threads
1 tbsp milk
2 Tbsp ghee or clarified butter
4 green cardamom pods
1 small (2-inch) cinnamon stick
5 whole cloves
1 1/2 cups basmati rice
3 cups water
Salt to taste (optional)
1 tbsp orange zest
3 Tbsp pistachios
3 Tbsp blanched slivered almonds
1/3 cup cranberries

1. Wash rice and drain the water.
2. In a heavy bottomed pan heat ghee and add cardamom, cloves, cinnamon. stir for 10 seconds and add rice along with zest and cranberries. stir to coat the rice with ghee and spices.
3. Add water and salt. mix well. Add the saffron threads soaked in milk. Stir well if you want the entire rice to turn yellow OR just give it one random stir to get the effect you see in the picture.
4. Bring to boil. Cover and simmer for 10 minutes till rice is cooked through and all the water is absorbed. Remove from heat and stir in the almonds and pistachios.

14. Garlic Potatoes
Ingredients: (serves 4-5)
4-5 large potatoes
2 cloves garlic, grated
2 tbsp Greek seasoning
1-2 tbsp olive oil
1-2 tbsp lime juice
Salt to taste
Greek Seasoning
1 tsp basil
2 tsp oregano
1/2 tsp thyme
1 tsp parsley
1 tsp each onion and garlic powder
1 tsp black pepper
1 tsp paprika
1 tsp mint
1/3 tsp each cinnamon and nutmeg

1. Heat olive oil in a pan, and add crushed garlic. Cook till light pink. 
2. Add all other ingredients and a sprinkle a palm full of water. 
3. Mix thoroughly, simmer and cover. 
4. Cook for 10-15 minutes checking frequently to prevent it from burning till potatoes are cooked through. 
5. Serve hot with a sprinkle of freshly ground black pepper.

15. Plantain Chips
Green plantains are starchy and taste like potatoes, but as they ripen they become yellow and soft and sweet. Fried sweet plantains are commonly served as a side to savory dishes such as fish. Trick to making delish fried plantains is to know how to choose them. If you want sweet crisp dish then choose the riper bananas - the more beaten up and black the skin looks, the riper and sweeter they are.
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16. Southern Corn bread
Slightly sweet with lots of flavor from garlic and jalapenos cornbread can be served anytime of the day.
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17. Vegetable kebabs
I have used mushroom, onion, zucchini and peppers for these kebabs. You can use any veggie combo you like.
Ingredients: (serves 4) 
Mushrooms whole
Red onions
Green and/or Red peppers
Zucchini
1 tbsp olive oil
1 tsp garlic paste
salt to taste
1 tbsp lime juice
1/2 tsp dry basil
freshly ground black pepper

1. Keep the mushrooms whole if they are the button mushroom variety, otherwise half them. Cut all other veges into large chunks.
2. Mix all ingredients for the marinade and marinate the veges in it. for 1/2 an hour.
3. Skewer the veges alternating each type in on skewer.
4. Grill on high for 10-12 minutes till desired tenderness or crispness is achieved.

18. Greek salad
Ingredients: (serves 4-5)
Lettuce
English cucumber
Tomatoes
Red onion
Olives
Feta cheese
Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 cloves garlic, grated
1 1/2 tbsp Greek seasoning
Salt to taste
1/4 tsp sugar
Greek Seasoning
1 tsp basil
2 tsp oregano
1/2 tsp thyme
1 tsp parsley
1 tsp each onion and garlic powder
1 tsp black pepper
1 tsp paprika
1 tsp mint
1/3 tsp each cinnamon and nutmeg

1. Tear lettuce into small pieces, cut large chunks of tomatoes and cucumbers and slice red onion into rings. Put all these in a large bowl. 
2. Whisk together all ingredients for the dressing and toss into the above bowl. Cover and refrigerate to let the flavors blend(30 minutes). 
3. To serve spoon a large helping on the serving plate and top with kalamata olives and some crumbled feta cheese. Mmmm mmm good.

19. Pineapple Slaw
Ingredients:
Red cabbage
Pineapple
Red onions
Carrot
Fresh coriander
Lime juice
Olive oil
Salt and crushed black pepper
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20. Jamaican Coleslaw
The vinaigrette dressing for this slaw is tangy and sweet. No mayonnaise is used so the slaw remains crisp. The longer the salad sits with the dressing, the better it gets.