While I can pretty much eat tomato and watermelon salad every single day during the summer but I’ve been adding some different sides to the rotation this week.
Charred shisito peppers topped with a little smoked maldon sea salt are about as easy as you can get.
Buttered farmer’s market potatoes with garlic chives pretty much effortless as well. Especially when they are as beautiful as these.
And bacon roasted carrots and radishes tossed with basil are an unusual but vibrant addition with any grilled meat.
And finally my take on the bizarre Korean side dish of cheese corn. This used cream and gochujang instead of mayonnaise and was topped with scallions, Amish cheddar and cotija cheese. Now there’s some fusion for you. And it was delicious too!