And the Sides Have It

Before we get down to the business of talking recipes, I wanted to acknowledge the day. Today is Kiddo’s birthday. It is also the Feast day of Our Lady of Mount Carmel. The Carmelite Order dates back to 1155. Carmelites originated in the Holy Land as a group of hermit monks. Over time, the order transformed into one that takes a vow of poverty and the Carmelite friars and nuns dedicate their lives to care for the poor.

According to traditions, on July 16, 1251, the Blessed Virgin Mary appeared to Saint Simon Stock, a Carmelite. The Carmelite Order appealed to Saint Simon since he was a hermit by nature. Simon had made a pilgrimage to the Holy Land from his home in England. Upon his return home, Simon received a vision of the Virgin Mary. In the vision, she revealed to him the Scapular of Our Lady of Mount Carmel.

Catholics worldwide observe this day in a variety of different ways. Since this is an optional memorial, it is not considered a Holy Day of Obligation. Some of the faithful do attend a Mass dedicated to Our Lady of Mount Carmel, others join in a 3-day Novena of Prayer, and still others acknowledge the day, then go on about their daily lives.

Speaking of daily lives, have you notice how often we share main dishes and complete menus and lovely desserts, but tend to ignore the all important side dishes? Sides are so often an after though. I know when I plan out a meal, I’ll select the main dish such as Chicken Marsala, and then pick sides or salads or even desserts that are in keeping with the star – the chicken. This time I decided to work backwards. With this all-inclusive side just about any main dish goes – from steaks to chicken to lobster tails. And the beauty of a foil pack is that it’s all from the grill. Yeah, let’s take advantage of outdoor cooking

Grilled Vegetable Foil Packs
2 ears fresh Corn
4 small Red Potatoes, about 1/2 lb
3 Carrots
1 medium Zucchini
1 medium Yellow Onion
1/4 cup Butter
2 tablespoons Dijon Mustard
1/2 teaspoon dried Thyme
Kosher Salt to taste
Black Pepper to taste

Remove husks from corn, clean silk. Cut each ear into 4 pieces. Trim the ends and set aside. Cut potatoes in half, set aside. Peel carrots, cut diagonally into 1-inch chunks, set aside. Trim ends from zucchini, cut into 1-inch pieces, set aside. Peel onion, cut into thin wedges, set aside.

Heat gas grill to medium heat or build a bed of coals in a charcoal grill for direct grilling.

In large bowl, combine corn, potatoes, carrots, zucchini and onion. Set aside. In small bowl, melt butter in the microwave. Add mustard, and thyme; mix well. Pour butter mixture over vegetables; toss to coat. Season generously with salt and pepper, toss once more.

Cut four 18-inch by 12-inch pieces of heavy-duty foil. Divide vegetables among the pieces of foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion.

When ready to grill, place packets, seam side up, on the rack of gas grill or 4 to 6 inches from medium-ash coals. Cook 25 to 35 minutes or until vegetables are tender.

Carefully open packets to allow steam to escape and serve.