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Sweet Corn & Snap Peas

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We all need one quick side dish. Simple, fresh corn and snap peas are gently sauteed for the perfect summer side dish that’s ready in about 5 minutes. That means you have more time outside at the grill!

Not many dishes made in just 5 minutes are this simply elegant. Fresh corn cut off the cob is gently sauteed together with minced garlic and sweet snap peas. I like to top with very thinly sliced fresh sage from the garden. It just adds an earthy flavor to the garden fresh side dish.

During the summer months, this is my go-to dish. Borrowed from my mother and slightly adapted (I like more garlic and pepper). My mother is THE BEST cook around. She always made home cooked meals for our family and they always had: meat, vegetable and starch (o.k. sometimes there were two starches). There were no frozen dinners. We ate out on special occasions, but mostly she cooked everything we ate. Of course my dad was always bringing home fresh salmon, crab, clams and shrimp, which made eating at home fun.

Simple, fresh corn and peas lightly sauteed are the perfect summer side dish that pairs with Sweet & sticky Ribs
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Sweet Corn & Snap Peas

Simple, fresh corn and peas lightly sauteed are the perfect summer side dish
Course Side Dish
Cuisine Vegetarian
Keyword Easy Side Dish, Memorial Day Recipes, Summer Side Dish
Prep Time 5 minutes
Cook Time 5 minutes

Ingredients

  • 4 oz fresh sugar peas cut diagonally in half
  • 2 ears corn cut off the cob
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 tsp fresh sage thinly sliced (optional)

Instructions

  • Heat olive oil in a medium saute pan over medium heat. Add garlic and stir. Add corn and cook for about 2 minutes. Add peas and cook another 2 minutes. Remove from heat and season with salt and pepper. Top with thinly sliced fresh sage, if using.

Out West’s Lemon Arugula Pasta Salad

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Out West’s Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

This fresh and flavorful pasta salad skips the mayo and gets tossed in a light vinaigrette. The lemon juice in the dressing makes this salad light and refreshing and the cherry tomatoes add a pop of sweetness. Making it the perfect side dish for those Summer potluck parties.

This Lemon Arugula Pasta Salad is a take on one of my favorite pasta salad’s from the local grocery store. Originally with just spinach, pine nuts and parmesan. I added spicy arugula, sweet cherry tomatoes and lemon zest to make this pasta salad shine. It’s perfect served right away and even better served the next day.

Make this pasta salad a meal by adding protein. Grilled chicken or shrimp would be the perfect choice. If planning on adding a protein to the pasta salad, make a little extra dressing. You want to make sure every bit gets coated with that lemony dressing – no dry bites here! In fact, this dressing is my go-to dressing for most of my salads. Sometimes I add a little finely minced shallot and omit the parmesan. Make extra and store it in the refrigerator.

Ingredients in Out West’s Lemon Arugula Pasta Salad

  • Cellentani Pasta – Cork-screw shaped pasta that’s super fun to eat.
  • Arugula – A mix of arugula and spinach works well.
  • Pine Nuts – Crunchy, yet buttery, they add a nice bite to this pasta salad.
  • Cherry Tomatoes – Cherry or grape tomatoes cut in half for a burst of sweetness.
  • Lemon – Pick a nice and juicy lemon for the zest and juice.
  • Parmesan – Fresh grated parmesan in the dressing and more for garnish.
  • Pantry Items – Dijon mustard, olive oil, minced garlic, agave syrup and salt/pepper.

Related Recipes

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

Out West’s Lemon Arugula Pasta Salad

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Salad, Side Dish
Cuisine American, Farmer’s Market
Servings 8

Ingredients
  

  • 4 cups Cellentani pasta
  • 2 cups arugula / spinach mix
  • 1/2 cups pine nuts
  • 10-15 cherry tomatoes halved
  • 1 lemon zested
  • 1/4 cup Parmesan grated

Dressing

  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 tsp. minced garlic
  • 1 tsp. Dijon mustard
  • 2 tsp. agave syrup
  • 1/4 cup Parmesan grated
  • 1 pinch salt and pepper

Instructions
 

  • Prepare the Cellentani pasta according to package directions. Rinse with cold water until completely cold. Drain well and pat dry, if necessary. Place in large mixing bowl.
  • Prepare dressing by whisking all dressing ingredients together. Coat the prepared Cellentani pasta with all of the dressing.
  • Fold in arugula/spinach mix, pine nuts and cherry tomatoes. Top with lemon zest and parmesan. Serve right away or refrigerate overnight for even more flavor.
Keyword No Mayo Pasta Salad

Sweet & Sticky Ribs with Peach Salsa

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Sweet & Sticky Ribs with Peach Salsa are dry rubbed, slow cooked, then slathered with sauce and grilled to perfection, then topped with juicy peach salsa.

Are you ready for the official grilling season kickoff? Memorial Day is a little over a week away and we have the B E S T recipes to fire up that grill! From mouth watering ribs to juicy burgers and fresh sides. Make sure you check out these sides that pair perfectly with these Sweet & Sticky Ribs

These mouth watering ribs get cooked low and slow then slathered in my favorite barbecue sauce and finished off on the grill…but that’s not it! They’re topped with fresh, juicy peach salsa that can double as a dip.

Here’s a few tips for the best Sweet & Sticky Ribs.

  1. Always remove the membrane on the back of the rack of ribs. If you buy your ribs at Costco, the membrane is usually already removed. Just do a quick check and see. Turn your rack of ribs over to the ‘non-meat’ side and look for a very thin white layer covering the length of the rack of ribs. Starting at the end of the rack, slide a dinner knife over the bone and under the membrane to get it started. Then pull to remove. It’s slippery, so you may need to use a paper towel for this step.
  2. Always cover your rack of ribs while cooking. Essentially you are “steaming” the ribs in their own fat and juices. You want to keep all that moisture contained so your ribs won’t dry out.
  3. Don’t try and speed up the cooking process. Low and slow is the best cooking method and perfection takes time. This method allows the fat and connective tissue to break down and literally melt, softening up the meat into tender, fall apart yumminess.
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Sweet & Sticky Baby Back Ribs with Peach Salsa

Sweet & sticky, fall off the bone baby back ribs topped with fresh peach salsa.
Course Main Course
Cuisine Pork
Keyword Fourth of July Recipes, Memorial Day Recipes, Party Food
Prep Time 10 minutes
Cook Time 3 hours

Ingredients

Ribs:

  • 2 racks baby back ribs membrane removed
  • 6 oz. Dijon mustard
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne
  • ½ cup light brown sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 18 oz bottle Stubb's Sweet & Sticky Barbecue Sauce

Peach Salsa:

  • 2 large Costco size peaches, peeled and diced
  • 1 tbsp cilantro chopped
  • ¼ red onion minced
  • ½ serrano pepper minced
  • ½ lime squeezed
  • salt and pepper to taste

Instructions

  • Preheat oven to 450 degrees.
  • Rub mustard all sides of both racks of ribs.
  • In a small bowl combine smoked paprika, garlic powder, onion powder, cayenne, light brown sugar and salt and pepper.
  • Rub mixture over all sides of racks of ribs.
  • Place racks of ribs on large sheet pan and cover with foil.
  • Place ribs in the pre-heated oven. Reduce heat to 225 degrees.
  • Bake for about 3 hours or until fork tender.
  • While racks of ribs are cooking prepare peach salsa by combining all the ingredients together in a small bowl. Set aside until racks of ribs are ready.
  • Remove foil and coat racks of ribs with Stubb's Sweet & Sticky Barbeque Sauce.
  • Place under broiler or on grill for about 5 minutes until starting to bubble and caramelize.
  • Remove from oven and top with peach salsa.

Cajun Shrimp Carbonara

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Creamy, kicked up Cajun Shrimp Carbonara gets piled high with a fried green tomato, bits of corn, sugar peas and cherry tomatoes.

I’ve been waiting all year for fried green tomatoes. I love the cornmeal crunch and that beautiful juicy green tomato fresh from the garden. It’s good served alone, but it’s even better served with mesquite smoked bacon wrapped shrimp and creamy Cajun carbonara.

Carbonara is such a simple way to create a sauce for pasta and it’s so easy to transform with various herbs and spices. This time we went Southern, mostly because it pairs so perfectly with fried green tomatoes. How many people get a visual of Kathy Bates smashing through the wall in the movie Fried Green Tomatoes yelling Towanda? I do! Every time. I love that movie.

If you close your eyes, this dish will put you right down south, sitting out on the patio, soaking up the sun.

Ingredients in Cajun Shrimp Carbonara

  • Shrimp – Lately I have been loving pink shrimp, when spot prawns are in season use those.
  • Bacon – A good, thick cut smoky bacon.
  • Corn – Fresh corn cut off the cob is best for this dish.
  • Tomato – Large green tomato, sliced thick for frying.
  • Cherry Tomatoes – Off the vine is best, or flavor bombs are my favorite.
  • Sugar Peas – Fresh from garden is best.
  • Shallot – Across between an onion and garlic.
  • Fettucine – If you can get fresh, it tastes so much better.
  • Parmesan – Freshly grated parmesan cheese.
  • Egg – I use my fresh chicken eggs for the best color and flavor.
  • Parsley – Italian parsley adds fresh herb taste to the carbonara.
  • Cajun Seasoning – Tony Cachere’s or Zatarain’s are great for Cajun seasoning.
  • Other – Flour, cornmeal, vegetable oil.
Cajun Carbonara piled high with fried green tomato and bacon wrapped shrimp
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Cajun Carbonara, Fried Green Tomato & Bacon Wrapped Shrimp

Cajun Carbonara piled high with fried green tomato and bacon wrapped shrimp
Course Main Course
Cuisine Creole, Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients

Fried Green Tomatoes

  • 1 large green tomato sliced in 1/4 inch rounds
  • 1 1/2 cup flour
  • 1/2 cup corn meal
  • 2 eggs beaten
  • 1 tsp Cajun seasoning such as Slap Ya Mama Zatarains or Tony Cachere's
  • vegetable oil for frying

Bacon Wrapped Shrimp

  • 12 large/extra large shrimp cleaned, shell removed, tail left on
  • 6 slices thick cut mesquite bacon cut in half
  • 2 ears corn cut off the cob
  • 1 cup cherry tomatoes halved
  • 1 cup sugar peas sliced on bias
  • 1 tbsp shallot

Cajun Carbonara

  • 9 oz fresh fettuccine cooked according to directions, reserve 1/2 cup pasta water
  • 2 egg yolks beaten
  • 1/2 cup parmesan shredded
  • 1 tbsp fresh parsley fine chopped
  • 1 tbsp Cajun seasoning

Extras

  • 1 lemon cut in wedges for serving

Instructions

Fried Green Tomatoes

  • Heat vegetable oil in a wide rimmed pan about an inch deep over medium heat.
    Set up three bowls: 1 cup of flour in one bowl, 2 eggs in second bowl, and 1/2 cup flour plus 1/2 cup cornmeal plus Cajun seasoning in third bowl. Dredge each green tomato slice in flour, then egg and finally the cornmeal mixture. Let sit on a wire rack or paper towel until ready to fry.
  • Fry each green tomato until golden brown. Season with a pinch of Cajun seasoning immediately after frying.

Bacon Wrapped Shrimp

  • Wrap each shrimp with a half slice of bacon and secure with a toothpick. Place in a large saute pan over medium heat and cook until bacon starts to brown, about 3 minutes. Remove from pan and set aside.
  • Increase heat to medium-high. Add shallot, corn and peas to the pan and cook for about 2 minutes. Add tomatoes and cook another 2 minutes. Push mixture over to side and add shrimp back to the pan, toothpicks removed. (the bacon should be cooked enough that is stays on the shrimp). Reduce heat to low and keep warm until ready to plate.

Cajun Carbonara

  • In a small bowl, combine egg yolks and parmesan. Drain cooked fettuccine (reserving about 1/2 cup of the water). Combine egg yolk mixture with fettuccine and toss to combine. Add reserved pasta water, Cajun seasoning and fresh parsley.

Plate your dish

  • Pile Cajun Carbonara on plate, top with a fried green tomato and top that with the bacon wrapped shrimp mixture. Drizzle with lemon.

Celebrate the flavors of the south with rich and flavorful Seafood Gumbo packed full of shrimp, crab and andouille sausage or a quick weeknight favorite Jambalaya with Shrimp & Andouille Sausage.

Seafood Gumbo is rich and flavorful from a dark roux with crab, shrimp and spicy andouille sausage.
Seafood Gumbo
Shrimp and Andouille Jambalaya
Jambalaya with Shrimp & Andouille Sausage

Herb Crusted Eye of Round Roast

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Herb Crusted Eye of Round Roast is tender and pink on the inside and packed with a flavorful crust on the outside.

Herb Roast
Herb crusted eye of round roast is tender inside and packed with a flavorful crust outside

Look how beautiful this roast is! The aroma of sage, leeks and thyme has taken over my kitchen as they cover this Eye of Round roast creating a flavorful crust. If your entertaining this holiday season and are on a budget or just want a simple roast, this Herb Crusted Eye of Round Roast is the perfect recipe for you.

It’s so easy to make and the best thing is that it’s a fairly inexpensive cut of meat. I would say it’s right in between a prime rib and a pot roast. It comes out juicy, pink in the middle with a nice golden herb crust.

Slice it thinly, letting it soak up all those juices and make this your go-to roast!

Thinly sliced herb crusted eye of round roast
Tender thinly sliced eye of round roast is budget friendly
Herb crusted eye of round roast is tender inside and packed with a flavorful crust outside
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Herb Crusted Eye of Round Roast

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Beef
Keyword: budget roastbeef, easy roast beef, herb crusted beef
Servings: 8

Ingredients

  • 3 lb. eye of round beef roast
  • 1 cup fresh herbs chopped (such as sage, thyme, rosemary)
  • 1 tbsp. olive oil
  • 1 tbsp. salt
  • ½ tbsp. cracked black pepper

Instructions

  • Preheat oven to 500 degrees.
  • Place roast in a baking dish, coat with olive oil on all sides, sprinkle with salt and pepper, press mixed chopped herbs all over roast.
  • Place roast in oven, reduce heat to 475 degrees.
  • Cook roast 7 minutes per pound at 475 degrees (that’s 21 minutes for a 3 lb roast).
  • Do not open the oven door. Turn off the oven and continue to cook for 2 ½ hours, making sure to not open the oven door at all during this entire time.
  • After the 2 ½ hours, remove from oven, placing a piece of foil over the top and let rest for about 10 minutes.

Serving Ideas:

Make it a meal with side dishes like Classic Potato Gratin, Northern Winter Salad or Sweet Corn and Snap Peas:

  • Simple, classic layers of potato and creamy cheese with a caramelized top
  • Crunchy Oregon hazelnuts, sweet Washington cranberries and Beecher’s Flagship cheese tossed together with pear, Brussels spouts and kale.
  • Simple, fresh corn and peas lightly sauteed are the perfect summer side dish
Classic Potato Gratin Northern Winter Salad Sweet Corn & Snap Peas