Appetizers & Sides

Heirloom Tomato Salad with Grilled Peaches & Mustard Quinoa

A Fresh, Easy, Seasonal Salad Bursting with Flavor in Every Bite
July 7, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Heirloom tomatoes with grilled peaches and mustard quinoa recipe, Waiting on Martha
Heirloom tomatoes with grilled peaches mustard quinoa recipe

This, my friends, is seasonal eating at its best.  Heirloom tomatoes are always so beautiful, and when prepared during the peak of season, in a simple summer salad, their rich flavors really shine through.  While I love a classic tomato and mozzarella salad, and I’m always up for an heirloom tomato tart, this summer I began recipe testing for a new way to enjoy my favorite summer fruit.  

Enter my heirloom tomato salad with fresh grilled peaches, mustard quinoa, with a sweet balsamic vinaigrette.  As either a side dish or as a main entree by itself, this dish will quickly become a mainstay on your summer entertaining menu. 

A few things to think about when pulling together this seasonal salad; I always use a mix of heirloom tomatoes, regular red tomatoes on a vine, and red and yellow cherry tomatoes.  This variety ensures that each bite bursts with a different heirloom tomato flavor.  I also include sliced peaches that I’ve grilled for 1-2 quick minutes for an extra punch, and a spicy mustard-and-quinoa mixture for a little carby substance.  Also the tang of the mustard balances out the sweetness of the balsamic vinaigrette.  And of course I couldn’t have an heirloom tomato salad without a little fresh basil and shaved parmesan (I use a vegetable peeler for the best parmesan shavings, I also love this parmesan knife if parm is your thing!).  And that’s it!  The easiest, under 30 minute seasonal summer salad you’ll make season after season.  Truly, MKR

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Heirloom Tomatoes with Grilled Peaches & Mustard Quinoa
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Ingredients
  1. Mix of heirloom tomatoes, regular red tomatoes on a vine, and red & yellow cherry tomatoes
  2. 2-3 fresh peaches
  3. 1/2-1 cup of dry quinoa (I used multi-color grain quinoa)
  4. 1 jar of grainy, spicy mustard
  5. Vinaigrette of choice
  6. Fresh basil and parmesan to garnish
Instructions
  1. Make 1/2-1 cup of dry quinoa per directions on the box.
  2. Meanwhile, grill peaches for 1-2 minutes.
  3. After quinoa is made, infuse the grains with a whole jar of grainy, spicy mustard.
  4. Slice your heirloom tomatoes and red tomatoes into 1/4 inch pieces. Cut your red and yellow cherry tomatoes in half. Arrange all tomatoes on a plate.
  5. After peaches are grilled, let them cool before adding them to the heirloom tomatoes.
  6. Drizzle vinaigrette on top of tomatoes (leaving some to serve additionally on side).
  7. With an ice cream scoop, add scoops of cooked quinoa with mustard throughout the salad.
  8. Add fresh basil and freshly shaved parmesan to garnish.
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Photography, Rustic White for Waiting on Martha

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Spicy Boiled Peanuts

An Addicting Southern Snack, Made Spicy the Rye Way
June 30, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Spicy boiled peanuts recipe, Waiting on Martha

I’ve always loved peanuts. Buy me a bag at a baseball game and I’m a happy girl, even if it’s nowhere near the ninth inning. So when we moved to the South, I was introduced to boiled peanuts.  I honestly didn’t even know they were a thing!  The first time I tried them I thought they were gooey, maybe a bit slimy, seemed a lot like chickpeas and lastly, they needed more seasoning.  But even with that I also thought, man I love these!

So I recently set out to make my own stash of spicy boiled peanuts, and was thrilled to find just how easy it was.  And the hero to this story is definitely the crockpot.  You’ll simply slow-cook the unsalted, un-roasted, raw, in-the-shell peanuts in the crockpot all day with all of your seasonings (see below on my favorite mixture), tasting about halfway through and adjusting accordingly. 

Speaking of seasonings, it should come to no surprise to you that I like my boiled peanuts with a little (read: a lot of) heat. With fresh jalapenos, full cloves of garlic, Old Bay, chili powder, smoked paprika and cayenne, you have yourself some spicy boiled peanuts the Rye way. 

I’ve been known to stand over the crockpot and eat a few dozen spicy boiled peanuts on end, but I also pack up several helpings in glass mason jars to store them in the fridge (they make great snacks later). Just a word to the wise when storing: you’ll want to include some of the stock so they don’t dry out before they’re enjoyed.  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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Homemade Coleslaw, Potato Salad, Macaroni Salad & Skillet Baked Beans

Everyone's Favorite Sides for a Great BBQ
May 25, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Homemade coleslaw, potato salad, macaroni salad and skillet baked beans recipe for Memorial Day BBQ party Skillet baked beans and homemade coleslaw recipe

It isn’t a true barbecue without all of the traditional sides, everyone knows that.  And this year I kicked it up a notch with my take on homemade coleslaw, potato salad, macaroni salad and last but not least, skillet baked beans. And you know the funny thing about all of these side salads (besides the beans of course)?  They all use the same main ingredients: Veganiese/mayo, mustard and sugar.  Easy breezy.

We kicked off our barbecue week on Monday with the best ever grilled veggie burgers and peppercorn crusted beef burgers (which are to-die-for, if I do say so myself…well okay, I’m taking the Mr.’s word for it on the beef burgers). And yesterday, we shared a few of our top must-haves for anyone hosting the barbecue this Memorial Day weekend.  But today may be my favorite of all simply because I could live off of sides alone, and a barbecue always has THE BEST sides. 

The thing about all of these side salads is it’s really all about how you like it, and you can adjust the recipes accordingly to make them creamier/spicier/soupier/etc. truly making each one your own. For example I like my coleslaw like KFC‘s…(#noshame) nice and dressing loaded and my potato salad more on the mustardy side. 

And lastly, the only side that doesn’t include copious amounts of mayo…my skillet baked beans.  They’re just as divine as they sound.  There’s something about the sweet BBQ flavor alongside the tangy side salads that’s just second to none.  This year, I chose the the cast-iron skillet over the Big Green Egg rather than the oven, and being a vegetarian, I actually smoked the bacon and put it on the side for guests to add if they prefer.  I also changed up my recipe a bit this year by adding green peppers and onions, which I hadn’t done before.  But after reading and taste testing a few different recipes, I decided it was a great addition to an already winning recipe. 

Stay tuned as we round out our barbecue week here on the blog, just in time for all of your Memorial Day party dreams!  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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