4 Cookout-Ready Sides

For the vinaigrette

• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot, minced
• ¼ cup olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the salad

• 2 medium red beets, peeled and spiralized
• 2 medium golden beets, peeled and spiralized
• ¼ cup mint leaves
• ¼ cup parsley leaves
• 2 ounces fresh ricotta, crumbled
• ¼ cup toasted pistachios, roughly chopped

• 1 cup non-fat plain Greek yogurt
• 3-4 English cucumbers, either sliced thinly or spiralized
• 6-8 radishes, sliced thinly
• 1 clove garlic, pressed or minced finely
• juice from ½ lemon
• ¼ cup chopped fresh dill, plus more for garnish
• ¼ cup chopped fresh mint, plus more for garnish
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the pasta

• ¾ lb. fusilli pasta
• ¾ lb. bow tie pasta
• ¼ cup extra virgin olive oil
• 1 ½ cups pesto, packaged or see recipe below
• 1 10-ounce package frozen chopped spinach, defrosted and squeezed dry
• 3 tablespoons freshly squeezed lemon juice
• 1 ¼ cups good mayonnaise
• ½ cup freshly grated Parmesan
• 1 ½ cups frozen peas, defrosted
• ⅓ cup pine nuts
• ¾ teaspoon Kosher salt
• ¾ teaspoon freshly ground black pepper

For the pesto

• ¼ cup walnuts
• ¼ cup pine nuts
• 2 tablespoons chopped garlic
• 5 cups fresh basil leaves, packed
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ½ Extra virgin olive oil
• 1 cup freshly grated Parmesan

• 1 lb watermelon
• 8 ounces feta cheese cubed
• 3 tablespoons extra virgin olive oil
• Fresh mint leaves to taste
• 1 handful fresh microgreens
• 1 teaspoon dried oregano