Recipes: Summertime side dishes

Christina Meyer-Jax stopped by Fox 9 to offer some recipes for summertime sides.

Chickpea Vietnamese Coleslaw
Recipe: Christina Meyer-Jax MS, RDN

6 cups finely shredded Napa cabbage
1 can S&W® Garbanzo Beans (rinsed and drained)
1 cup shredded carrots
1 medium cucumber, cut into matchsticks
1/3 cup chopped fresh mint
1/3 cup fresh basil
1 tablespoon grated peeled fresh ginger
1/3 cup seasoned rice vinegar
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon salt
2 tablespoons peanuts or Thai spiced cashews, toasted and chopped (optional)
1.    Place cabbage in a large mixing bowl. Add S&W® Garbanzo bean, carrots, cucumber, mint and basil and gently toss.
2.    Combine ginger, vinegar, fish sauce, sugar and salt. Whisk until sugar melts. Drizzle over cabbage mixture. Toss well, making sure everything gets coated with the vinaigrette. Cover and refrigerate 30 minutes. Just before serving, sprinkle with chopped nuts if using.

Watermelon Frose 
Recipe: Christina Meyer-Jax MS, RDN
•    1 bottle Rosé wine
•    1/2 cup tequila or vodka (I like Hangar 1 Rose Vodka)
•    2 tablespoons lime or lemon juice
•    2 tablespoons honey or agave syrup
•    2 cups frozen watermelon chunks
•    1 1/2 cups frozen raspberries
•    ice, if needed
•    raspberries, watermelon, and cherries, for topping

        1.     In a blender, combine the Rosé, tequila, lemon/lime juice, honey/agave, frozen watermelon and raspberries and pulse until smooth. If needed, add ice to get a slushie constancy. 
        2. Pour into glasses and garnish as desired. Enjoy! 

Grilled Veggie Stacks with White Bean Pesto
Adapted from: Weight Watchers
        2 cup(s) uncooked zucchini, summer squash, bell pepper or eggplant (cut into 8 thick slices)
        4 spray(s) cooking spray
        1 pinch kosher salt
        1/4 cup(s) canned S&W® cannellini beans, rinsed, drained, mashed
        2 tsp pesto sauce
        1 Tbsp grated Pecorino cheese (or favorite cheese of choice), divided
        1/2 Tbsp basil, small leaves
Coat vegetables with cooking spray and season with salt; grill until tender (or use leftover grilled vegetable slices).
Mash beans with pesto and 1 1/2 tsp cheese. Divide bean mixture between 6 vegetable slices; stack three vegetable rounds on top of each other to make two stacks (three veggies per stack). Top each stack with a remaining vegetable slice; sprinkle each stack with 3/4 tsp remaining cheese and some basil. Enjoy at room temperature or heat through.
Nashville Hot Chicken Spice Rub

•    2 TBSP cayenne pepper
•    1 TBSP chili powder
•    2 TBSP Cajun Seasoning
•    1 TBSP brown sugar
•    2 TBSP garlic powder
•    2 TBSP onion powder
•    1/4 tsp cinnamon
•    1/4 tsp black pepper
•    1/4 tsp salt
•    1/4 tsp ground mustard optional