Slip into Summer with Seasonal Sides

By Chef Sam Marvin of

As a working chef, summer is a time when the bountiful seasonal selection dictates what will complement the protein on our plates at Echo & Rig in Summerlin and Henderson. We are rmly committed to using the freshest, seasonal produce, and summer provides us with an embarrassment of riches, from perfectly ripe tomatoes to sweet corn to luscious watermelon.

Our delicious preparations of various cuts of steak (Bavette, Hanger, Ribeye, Outside Skirt, to name a few) stand alone on the plate, but truly shine with the addition of one of my favorite summer sides – a colorful combo of ripe tomatoes, diced yellow, red and orange watermelon, refreshing cucumber, and minced red onion, tossed in the simplest vinaigrette made from red wine vinegar, extra virgin olive oil, sea salt, and freshly ground pepper. This dish has it all! Sweet, salty, and acidic, it bursts with avor and is the ideal partner for the richness of the steak. It's super easy to recreate this meal at home. Pick up whatever cut of meat suits your taste at your local market, (or at our Echo & Rig butcher shops in Summerlin and Henderson,) and shop at a local Farmers Market for the rest.

Another Echo & Rig simple summer side super-star is my cream-less creamed corn. A light and healthy take on the butter and cream-laden steakhouse standard, our dish slices a summer-sweet ear of corn lengthwise, which splits the kernels. We scrape everything into a bowl, season with salt and pepper and slowly cook as the corn loses some of its water and thickens in the pot. Creamed corn with no additional fat – another easy-to-make, at-home summer side that will pair beautifully with whatever main is on your plate – meat, poultry, or sh.

Do you see a theme developing here? The best summer sides are simply prepared and honor the individual ingredients. Don't get me wrong, sauces and techniques are wonderful, but sometimes there is nothing better than a sliced, fresh-from-the-sun tomato, drizzled with good olive oil, seasoned with salt and pepper, and served with a fresh piece of good baguette. Add a simply grilled steak, chop, or let of sh, and a nice bottle of wine and you have a meal t for a king. For dessert, try sliced farm-fresh strawberries, with a drizzle of good Balsamic vinegar and a grind of fresh pepper served over vanilla ice cream. Delicious!

Summer cooking at home should be easy and make you smile! The whole point is to relax into the season and keep it stress-free. Summer sides bring together all the beautiful colors, textures, and avors of the season served in simple, healthy ways that are good for eating, and good for you too.

Tomato/Cucumber/ Watermelon/ Red Onion Salad

Serves 6 generously

4-6 large heirloom tomatoes (different colors, varietals, and shapes)

1 small seedless watermelon (skin off)

2 English cucumbers

1 medium red onion

4-6 mint leaves

4-6 sprigs of at Italian parsley

Red Wine Vinaigrette

Cut tomatoes into large 2-inch pieces

Cut watermelon into large 2-inch pieces

Cut cucumbers into large 2-inch pieces

Cut red onion in half, then slice thinly against the grain

Place all the above ingredients into a large bowl, gently mix, and season with 1 tsp. Kosher salt. Let stand for a couple of minutes, and then drain liquid from the bowl

Make Red Wine Vinaigrette – whisk ½ cup extra-virgin olive oil, ¼ cup good quality red wine vinegar, Kosher salt, and freshly ground black pepper to taste

Rough chop 4-6 mint leaves

Rough chop 4-6 sprigs of at Italian parsley

Sprinkle salad with mint and parsley

Gently toss salad with Red Wine

Vinaigrette and serve

By Karel (Charles Karel Bouley)