The summer is here and grilling season has officially started! Duluth Pack has your gear and grill essentials whether you are looking to cook up chicken, steaks, burgers, or brats. When cooking for a summer BBQ or picnic you can add these great side dishes to your menu and give your guests a variety of options to choose from including some vegetarian options! Before you begin, don’t forget a quality apron, knives, and pans to prepare for a job well done.

Jalapeno Poppers (24 Poppers)

This Jalapeno Poppers recipe by Alexa Weibel from cooking with the New York Times is a great option for grazing while you are waiting for your grilled items to finish on the grill! Serve them on a cutting board or tray and eat up!  

Ingredients

• 12 medium jalapeños (no longer than 3 inches each, about 2/3 pound total)
• 8 ounces cream cheese, softened
•  Scant 1/4 cup finely chopped cilantro
• 3 scallions, whites and greens parts, trimmed and very thinly sliced (about 1/4 cup)
• 1 garlic clove, finely chopped
• 1 lime, zested (about 1/2 teaspoon), optional
•  Kosher salt and black pepper
• 12 thin slices of uncooked bacon (thick-cut bacon won’t cook as evenly), halved crosswise

Instructions

1. Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
2. Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
3. In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
4. Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there’s a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn’t spill during baking.
5. Transfer to the oven and bake until bacon is cooked through about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.

The Best Coleslaw Recipe (6 servings)

This recipe for the best coleslaw by Spend with Pennies is delicious and takes only a few ingredients to make. It is a great travel dish if you are tasked with bringing a dish to share for a picnic. This top-rated recipe has a prep time of 20 minutes and needs at least 1 hour of chill time.

Instructions

1. Combine all dressing ingredients in a bowl.
2. Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.

Recipe Notes

• The cabbage and carrots above can be replaced with coleslaw mix.
• Don’t skip the celery seed, it really adds a lot of flavor to this dish.
• This dish is best after the flavors have had a chance to blend. Resting in the fridge also helps to soften the slaw.

Summer Corn Salad (6-8 servings)

Corn on the cob and other corn recipes are a classic option for a grilling side dish! This delicious Recipe by Ahead of Thyme takes under 30 minutes from start to finish and brings a new spin to your original corn on the cob recipes with a healthy summer corn salad.

Looking for more great corn recipes to try out this summer? Check out Duluth Pack’s Good Eats: Corn on the Cob Recipes for more tasty options!

Ingredients

• 4 ears of corn
• 2 tablespoons unsalted butter
• 3 scallions, thinly sliced
• ½ pint of cherry or grape tomatoes, halved
• ¼ cup of ricotta salata cheese, cubed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup fresh basil leaves, torn

Instructions

1. Preheat a grill over medium-high heat. Place each ear of corn on a large piece of aluminum foil. Put ½ tablespoon of butter on top of each, then roll and seal in the foil. 
2. When the grill is hot, add wrapped ears of corn and grill for about 5 minutes per side, for a total of 15 minutes. Set aside and cool for 10 minutes.
3. When corn is cool enough to touch, slice kernels off and place them in a large bowl. Add scallions, tomatoes, ricotta salata, and olive oil, then toss to combine. Add salt and pepper, taste, then adjust seasoning as needed.
4. Add freshly torn basil leaves right into the bowl, give one final toss, and then serve warm or at room temperature. 

Rosemary Cornbread (9 Servings)

With the ideal combination of savory and sweet, this rosemary cornbread Recipe by Ahead Of Thyme is great as a side or even as a dessert if you drizzle some honey or maple syrup on top of this treat. With this recipe being ready in 30 minutes it is sure to become a quick favorite! Roll up your sleeves and grab your utensils from your Duluth Pack Utensil Roll to start on this recipe.

Instructions

1. Preheat the oven to 400°F. Lightly grease an 8-inch square baking pan with some vegetable oil and set it aside.
2. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and rosemary. Set aside.
3. In a medium bowl, whisk together milk, vegetable oil, egg, and brown sugar, until smooth and the sugar is dissolved.
4. Pour the liquid mixture into the dry mixture. Stir with a silicone spatula to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Do not overmix. The mixture will be fairly wet.
5. Pour the mixture into the baking pan. Tap the pan to release some trapped air bubbles, if any. Transfer the pan into the oven and bake for 20 minutes until golden brown.
6. Remove the pan from the oven and let it cool for 15 minutes before serving. Slice and serve with a drizzle of maple syrup (optional).

Grill-Baked Potatoes With Chive Butter (4 Potatoes)

Baked potatoes are a fan favorite at any cookout and this recipe by Food & Wine is sure to win over any picky eaters you have!  The total cook time is 2 hours and 10 minutes as these potatoes need some time on the grill and the chive butter must be made and chilled for an hour. Don’t forget your Duluth Pack Apron to stay nice and clean while working over the grill during this recipe!

Pro Tip: Create this butter the night before to save time on the day of prep.

Directions

1. In a medium bowl, combine the butter, 3/4 cup of chives, 1/2 cup of sour cream, and the salt and pepper, mix until smooth. Transfer the butter to a large sheet of plastic wrap and form into a log. Wrap and refrigerate until firm, about 1 hour.
2. Light a gas grill. Using a sharp knife, slice each potato crosswise at 1/3-inch intervals, cutting down but not all the way through the potato. Cut the chive butter into thin slices, then carefully tuck the butter in between the potato slices. Wrap each potato tightly in aluminum foil.
3. Set the potatoes on the grill over low heat, cover, and cook, turning occasionally, until tender, 45 to 50 minutes. Unwrap the potatoes, garnish with finely chopped chives and serve with sour cream.

Now you have multiple tasty side dishes to bring to any cookout, BBQ, or picnic. Grab your Duluth Pack cooking essentials and favorite outdoor pack to head off to your next grilling sessions with family and friends! Check out the rest of Duluth Pack’s good eats to find more unique and top-rated recipes for all of your cooking recipes!

Happy grilling, friends!