Morning Mix


Add flair to your summer meals with these sidedish recipes

Posted at 10:51 AM, Jun 18, 2020
and last updated 2020-06-18 10:51:55-04

Say goodbye to those boring summer cookout sides and hello to a fresh twist on some classic side dishes thanks to Chef Jenn.

Pickled Strawberries

Yields 4 pints


· 2 1/2 cups white distilled vinegar

· 1 1/3 cup water

· 2 tablespoons honey

· 2 teaspoons kosher salt

· 1 teaspoon black peppercorns

· 4 (2-inch) lemon peel strips

· 3 cups ice cubes

· 8 cups hulled and halved strawberries


  1. Stir together white distilled vinegar, water, honey, kosher salt, black peppercorns, and lemon peel strips in a medium saucepan over high. Bring to a boil, stirring often until honey is dissolved. Boil 1 minute.
  2. Remove from heat; stir in ice cubes. Cool 20 minutes.
  3. Divide fresh strawberries between 2 (1-quart) canning jars or 4-pint jars. Pour room temperature vinegar mixture evenly over fruit. Cover; refrigerate at least 4 hours or up to 2 days.

Serving suggestions:

Great on their own but also delicious in:

· Salads

· Cheeseboards

· Use the brine for mixed drinks!

Recipe from

Mexican Street Corn Potato Salad

Yields 10 servings


  • 1-pound Yukon gold potatoes, skin on
  • 1/4 cup mayonnaise
  • 2-4 tablespoons lime juice divided
  • 1/2 teaspoons chipotle chile powder
  • Salt and fresh ground black pepper to taste
  • 2 ears cooked or grilled corn, kernels removed
  • 1/4 cup minced red onion
  • 1 jalapeño or Serrano pepper, minced
  • Fresh cilantro leaves
  • Cotija cheese, crumbled
  • 1 lime cut in wedges
  • 1/4 cup sour cream (or Mexican Crema)


  1. Boil the potatoes in salted water until they are just tender. Drain and rinse briefly in cold water. Cut them in bite-sized chunks and put them in a bowl.
  2. Mix together the mayonnaise, 1 tablespoon of the lime juice, chipotle chile pepper, and salt to taste. Taste and add a little more lime juice if you like. Pour the dressing over the still hot potatoes and toss to coat them evenly.
  3. Mix in the corn and hot peppers. Season with salt and pepper to taste, and chill for at least 2 hours.
  4. Garnish potato salad with cilantro, more chipotle pepper, crumbled cotija cheese, and lime wedges.
  5. Thin the sour cream with a tablespoon or 2 of lime juice and drizzle over the salad just before serving.

Recipe adapted from

Spicy Peach Coleslaw

Yields 6 servings



· ¼ cup mayonnaise

· 1 ½ teaspoons Dijon mustard

· 1 tablespoon Asian chile pepper sauce (such as sambal oelek)

· ½ lemon, juiced

· 2 tablespoons rice vinegar

· 1 tablespoon vegetable oil

· ½ teaspoon sugar

· salt to taste

· 1 pinch cayenne pepper, or to taste


· ½ head of cabbage - quartered and thinly sliced

· 2 fresh peaches pitted and chopped

· 1 tablespoon thinly sliced fresh chives


  1. Whisk mayonnaise, Dijon mustard, Asian chile sauce, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth. Season with salt and cayenne pepper.
  2. Place cabbage into a large bowl; add peaches and 1 tablespoon chives. Lightly toss until combined. Pour dressing over coleslaw and stir until coated.
  3. Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes.

Serving Suggestions:
· Pulled Pork
· Burgers
· Brats

Recipe from

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