mrs.b and her boys

embrace the chaos

Category: Worthy Side Dishes


This Grilled Romaine & Corn Salad is one of the tastiest salads I have had in a long time. It is so fresh and so vibrant with flavors! It is the perfect summertime meal. Perfect for those that are trying to eat healthier but crave more flavor, and perfect for those nights you just do not want to heat up the house by cooking inside. Perfect for all those cherry tomatoes that are about start popping out of your garden. And how perfect that local sweet corn is now available!

This will satisfy my gluten-free friends, my vegetarian friends, and even my dairy-free friends can enjoy it just by simply eliminating the feta cheese. My husband is not one to relish in all my fancy salads with fancy vinaigrettes but he really enjoyed this one! I’m telling you, it satisfies the masses.

This recipe is for having the salad as a meal, but we have had it as a side to Elk Chops and Grilled Fish as well. {See tip below} I hope no matter how you have it, I hope that you enjoy it!




3 ears fresh sweet corn

3 Tb. + 1 Tb. olive oil

1 Tb. Dijon mustard

2 Tb. red wine vinegar

1 Tb. fresh chives, sliced

Salt & Pepper

1 head romaine lettuce, halved lengthwise

1 cup cherry or grape tomatoes, halved

½ cup feta cheese, crumbled


For the vinaigrette: In a small bowl whisk together 3 Tb. olive oil, red wine vinegar, Dijon and chives; set aside.


For the salad: Soak ears of corn with silks and husks still on in water for 45 minutes. Grill for 25 minutes over medium flame; turning occasionally. Husks and corn will brown slightly. Remove from grill and let cool slightly. Remove husks and silk from ears of corn. Cut kernels from the cobs.


Brush cut side of romaine halves with 1 Tb. olive oil. Sprinkle with salt and pepper. Grill cut side down for about 4 minutes or until slightly charred.


In a medium bowl, toss corn, tomatoes and half of the vinaigrette. Place a romaine half on each plate, spoon corn mixture evenly among romaine. Drizzle remaining half of vinaigrette over each salad. Top with feta.




*If you are making this as a side dish instead of a meal, I would use romaine hearts and half those. Your portions will be smaller that way.


*I have even grilled my corn a couple days ahead of time if I knew we need a faster dinner the night we were having this salad. It cuts down the prep and cooking time by about an hour.


*After I made this and ate it {ALL}, I thought it would be great sprinkled with toasted pine nuts!



It has been a while since my last blog post. Life has been happening. But, I am back and back with this amazing side dish. My Dilly Potato Salad is not your traditional yellow picnic potato salad. It is light, yet full of deep flavors. So simple with only five {5} ingredients.


It is great for a side dish with almost anything you are serving for dinner. It is a perfect dish to bring to a potluck or your family reunion.  I wrote this recipe years ago and have been making it ever since.


The key to the depths of flavor in this dish is getting the dressing mixed into the potatoes while they are {HOT}!!! As it chills in the fridge, the flavors set in and makes it an incredible, creamy side dish that will {WOW!} everyone.





2 lbs. baby red potatoes, cut into 1-inch pieces

2-3 stalks celery, cut into 1/3-inch slices

¾ oz. pkg. fresh dill, cut off stalks and minced

1 cup mayo or salad dressing

1 Tb. Dijon mustard

1-2 tsp. kosher salt

½ tsp. fresh ground black pepper


Place the cut potatoes in a pot and cover with water; about 2 inches above the top of the potatoes. Bring to a boil and boil at medium-high heat until tender; about 12-15 minutes.


While the potatoes boil, in a large mixing bowl, whisk dill, mayo and Dijon until well blended. Set aside until potatoes are done.


Drain the potatoes. DO NOT rinse! Let the drained potatoes sit in the pot on stove-top for about 5 minutes to let some of the moisture evaporate. Pour the hot potatoes into the mayo mixture, add salt and pepper, and toss gently until well blended.


Cover with plastic wrap and chill in the refrigerator for at least 3 hours; stirring once every 45 minutes or so, as to allow it to cool throughout.





As the holidays are approaching and you are sitting down to plan your menus, thinking to yourself that you need a side dish that is not so same ‘ol, same ‘ol OR simply looking for a vegetarian option to add to the table, take a look at my favorite new side dish. This broccoli is so simple, so delicious. My husband who does not love broccoli, absolutely loves this recipe. I have been told that you cannot really taste that it is broccoli, because of its many layers of flavor.

My vegan or dairy-free friends, you can simply omit the Parmesan cheese and it still tastes just as delicious. There is no sacrificing the flavor on this one.

This recipe was inspired by a similar one by the great Ina Garten. I tweaked very little to make this my own, because her original is just that good.

I hope you enjoy adding this to your buffet table this holiday season!




2 bunches broccoli, cut into bite-size florets

6 garlic cloves, peeled and sliced thin

Olive oil

1 tsp. kosher salt

½ tsp. fresh ground pepper

2 Tb. grated lemon zest

2 Tb. fresh squeezed lemon juice

3 Tb. pine nuts, toasted

1/3 cup Parmesan cheese


Pre heat oven to 425˚.



Place the broccoli on a sheet pan large enough for a single layer. Toss garlic and olive oil, then season with salt and pepper to taste.

Roast for 20-25 minutes, until crisp tender and lightly browned. Remove from oven and immediately toss with 1 -2 Tb. olive oil, lemon zest, lemon juice, pine nuts and Parmesan. Serve warm.

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