Meals on our family vacation this summer have featured quintessential New England fare: fresh seafood and farm stand veggies and fruit. Meals have been no-fuss, no-muss - just the way I like it when I'm on vacation. Sure I have more time to meal plan and cook without the daily distractions of home. But that just cuts into time at the beach and naps!

So here's a simple side dish that will make you feel as if you're on a tropical vacation thanks to Alton Brown. Make yourself a fruity drink with an umbrella and you're at your beach-side cabana.


Tropical Mash
Adapted from Alton Brown, "I'm Just Here for the Food."

INGREDIENTS:
4 small sweet potatoes, perforated in several places with a fork or knife
1 large banana, perforated
1 cup light coconut milk
2 tablespoons butter
Kosher salt
Fresh ground pepper

DIRECTIONS:

1. Cook potatoes until soft (Alton calls for grilling them over indirect heat for an hour. I was short on time so cooked in the microwave and finished in the oven).
2. Grill the banana over direct heat until the peel is black and the inside is very soft. Let the potatoes and banana cool.
3. In a small saucepan, heat coconut milk and butter. Peel the skin from the potatoes and the banana and put them in a mixing blow. Pour in some of the coconut milk and mash the potato and banana, adding liquid as needed. Season with salt and pepper. 

The Good: Easy to prepare with few ingredients. The boys loved this and asked for more.

The Bad: The mash did not come out as smooth as I would have liked. Will try grilling the potatoes or roasting in oven longer.

Grade: B+. A sweet (but heavy) side dish perfect for the summer.

I'm always looking for new and delicious recipes loaded with veggies that my kids will devour. So when I came across this recipe from the kitchens of Martha, I had to give it a try. My boys love baby bok choy and will sometimes eat a carrot or two. And who doesn't love apples? This makes a great summer side dish to a BBQ or picnic. And much lighter than your traditional mayo-laden cole slaw.

Baby Bok Choy, Carrot and Apple Slaw
Inspired by Everyday Food, Great Food Fast

INGREDIENTS:

1 pound baby bok choy (4 to 6 heads)
1 teaspoon coarse salt
1 peeled apple, cut into matchsticks
2 large shredded carrots
3 tablespoons fresh lemon juice
1 tablespoon sesame oil
1 teaspoon finely grated peeled fresh ginger
Coarse salt and ground pepper

DIRECTIONS:

1. Cut the baby bok choy in half lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain. 

2. In a large bowl, mix apple, carrots, lemon juice, sesame oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.  

The Good: My oldest ate all of his. The youngest had no interest in it. Quick and easy to prepare.

The Bad: If you don't drain the bok choy completely, the dressing can get watered down.


Grade: B+. This will be a regular side dish in our house since we often will have these ingredients on hand.