Recipe Swap: The best sides for your summer cookouts

Over the weekend I ran across a couple of recipes I want to try as side dishes to accompany our cookouts. I think the slaw recipe would be delicious alongside my husband's favorite bacon-wrapped pork tenderloin teriyaki recipe.

If you have a favorite side dish recipe, send it in so we can include it here and other readers can try the new recipes over the summer cookout months.

Granny Smith Apple Slaw

1/4 cup orange juice

1/4 cup plain yogurt

2 tablespoons mayonnaise

1 tablespoon lemon juice

1 tablespoon sugar

1/2 teaspoon celery seed

8 ounces coleslaw mix, about 4 cups

1 Granny Smith apple, cored and thinly sliced

1 cup chopped celery

1 cup red seedless grapes, halved

In a large bowl, whisk together the orange juice, yogurt, mayonnaise, lemon juice, sugar and celery seed. Add the coleslaw mix, apple, celery and grapes; toss gently to coat. Cover and refrigerate for up to 2 days. Serves 6.

Peach Cobbler Bread

This recipe was sent to me by a friend, and I thought it sounded interesting. Peaches will be ready soon locally, or there are some available at the local supermarkets.

1/3 cup butter, softened

1 cup sugar

2 eggs

1/3 cup water

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1 cup diced peeled peaches

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup chopped pecans

Topping:

2 tablespoons chopped pecans

2 tablespoons brown sugar

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder. Gradually add to the creamed mixture. Stir in pecans. Pour into a greased 9-by-5-by-3-inch loaf pan. Combine topping ingredients. Sprinkle over batter. Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

Creamy Asparagus Pasta

While I was in the grocery store over the weekend, they had some beautiful fresh young asparagus. I found a couple of recipes using this special treat of spring.

8 ounces whole-wheat penne pasta

1 bunch asparagus, trimmed and cut into 3/4-inch pieces

1 1/2 cups whole milk

4 teaspoons whole-grain mustard

4 teaspoons flour

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 teaspoons extra-virgin olive oil

3 tablespoons minced garlic

2 teaspoons minced fresh tarragon or 1/2 teaspoon dried

1 teaspoon freshly grated lemon zest

2 teaspoons lemon juice

1/2 cup grated Parmesan cheese, divided

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice. Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

Asparagus Chicken Fricassee

1/3 cup all-purpose flour

1 teaspoon salt, optional

1/2 teaspoon paprika

4 boneless skinless chicken breast halves, 4 ounces each

2 tablespoons vegetable oil

2 cups chicken broth, divided

1 teaspoon dill weed

3/4 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces

Hot cooked noodles, optional

In a bowl, combine flour, salt if desired and paprika. Set 2 tablespoons aside. Coat chicken with remaining flour mixture. In a large skillet, brown chicken in oil. Combine 1 3/4 cups broth and dill. Pour over chicken. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Add the asparagus. Cover and simmer for 8 minutes longer or until asparagus is almost tender. Meanwhile, combine remaining broth and reserved flour mixture until smooth. Remove chicken and keep warm. Stir flour mixture into asparagus mixture. Bring to a boil. Cook and stir for 2 minutes. Serve the chicken and sauce over noodles if desired. Yield: 4 servings.

Cherry Burgers

I got this recipe from Jodi Thompson of Jackson. It sounds interesting, and I can't wait to try it. Be sure to read on down to include the cherry ketchup recipe.

1/2 small sweet onion, such as Vidalia or Walla Walla, cut into thin rounds

12 ounces lean ground beef

1/2 cup dried cherries, finely chopped

1/2 cup coarse dry whole-wheat breadcrumbs, Panko preferred

1 clove garlic, minced

1 tablespoon balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 whole-wheat English muffins, split

4 lettuce leaves

1/4 cup cherry ketchup (recipe follows)

Place onion in a medium bowl, cover with ice water and let soak while you prepare burgers. Preheat grill to medium (see broiler variation). Place beef in a large bowl and gently mix in cherries, breadcrumbs, garlic, vinegar, mustard, Worcestershire sauce, salt and pepper until combined. Divide into 4 equal portions and form into 1/2-inch-thick patties. Make a slight impression in the center of each. (This is so the patties cook evenly and don't puff up.) Oil the grill rack. Grill the patties until browned and an instant-read thermometer inserted into the center registers 160 degrees, 5 to 6 minutes per side. Toast English muffins. Drain the onions. Assemble the burgers on the English muffins with onion slices, lettuce and about 1 tablespoon cherry ketchup each.

Broiler variation: Coat a broiler pan with cooking spray. Broil patties 3 to 4 inches from the heat source until an instant-read thermometer inserted into the center registers 160 degrees, 4 to 5 minutes per side.

Cherry Ketchup

If you think that ketchup is made only from tomatoes, think again! Tart fruit can be simmered into delicious lightly spiced ketchup that makes a fine condiment for just about any poultry or meat.

Makes 1 1/3 cups

1 (10-ounce) package (2 cups) frozen pitted cherries (not in syrup)

1/2 cup dried cherries

1/2 cup cider vinegar

1/3 cup water

2 cloves garlic, crushed

1 tablespoon sugar

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon ground cardamom

1/8 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

Combine pitted cherries, dried cherries, vinegar, water, garlic, sugar, ginger, allspice, cardamom, cinnamon and cayenne in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the fruit is tender, 15 to 20 minutes. Let cool slightly. Transfer to a blender. Cover the lid with a kitchen towel. Holding lid securely in place, blend until smooth. (Use caution when blending hot liquids.) Transfer the ketchup to a small bowl.

Well I'm all out of room. Until next week, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.