Valerie Bertinelli’s Summery Sides

Valerie tops colorful layers of lettuce, peppers and cucumbers with a simple, homemade ranch and then sprinkles on roasted pumpkin seeds, radishes and scallions.

Valerie slices the potatoes super thin on a mandoline and soaks them four times to remove the excess starch. After frying, she dusts them with a mixture of barbecue spices including paprika, chili powder, garlic, onion powder and a touch of sugar.

Valerie uses a very hot pan to blister grape tomatoes, then adds balsamic vinegar, sugar and onions directly into the skillet to create a tangy jam. A drizzle of olive oil and basil ribbons finish the easy side.

Valerie tops fresh arugula and halved cherry tomatoes with quick pickled red onions and then dresses the salad lightly with a homemade champagne vinaigrette.

Valerie adds crispy bacon, dark brown sugar and a touch of Dijon mustard to her version of this classic barbecue side dish.

Valerie brings the heat to her potato salad with a few tablespoons of horseradish and a dash of cayenne pepper. She tops the salad with chopped hardboiled eggs just like her mom used to.

Studded with mozzarella, olives, artichokes and tomatoes, and topped with a fresh vinaigrette, this salad makes for a side with substance. 

Snap peas and radishes add a lot of crunch to this salad, which also includes crispy pancetta, goat cheese, orange and fresh herbs.

If you love heat, then you'll adore these green beans tossed with Korean chile paste, honey and garlic oil before being broiled.

To add even more crunch to this romaine salad, Valerie toasts crumbled instant ramen noodles with almonds in the oven. And for a sweet and savory dressing, she uses canned mandarin oranges, rice wine vinegar and sesame oil.

Roasting the tomatoes, corn, poblano pepper, onions and garlic first gives the salsa an extra level of flavor. For a milder sauce, give the salsa a quick stint in the refrigerator, as the sauce gets milder as it chills. 

Curry powder adds a layer of bold flavor to these light chicken salad lettuce wraps.

Simple and elegant, Valerie's roasted beets require only a dose of olive oil, salt, parsley and tarragon. Just toss, roast and serve.

Once you've had homemade ranch, it’s hard to go back. And after pairing it with jalapeno fries, you might feel the same way about them. 

Grilling radicchio tames its bitterness and brings out a sweet and smoky flavor. Top the grilled lettuces with vinaigrette and grilled shrimp.

Since avocados are available year-round, this salad — which also features radishes, tomatoes and onions — can be an easy go-to anytime of the year. 

Asparagus and mushrooms are roasted in oil until tender and topped with a sprinkling of ground chilis, lemon zest and salt. 

Pickled red onions add an extra punch to this peppery arugula salad. And the Champagne vinaigrette adds a bright note.

This whole grain salad is studded with roasted beets, pistachios and creamy goat cheese. To wilt the beet greens, toss with the farro while its still hot.

These grilled new potatoes couldn’t be simpler for a summer side dish. After getting a good char on the grill, the potatoes are tossed with a generous spoonful of tarragon butter.

Perfectly ripe cantaloupe meets crunchy radicchio and pine nuts for this easy summer salad. The dish gets dressed with a balsamic vinaigrette.

This isn’t your typical salsa. Shrimp, corn, jalapeno, scallions and onion get their turn on the grill before getting chopped and tossed together. Cilantro and avocado keep the dish light and fresh.

Take advantage of in-season veggies by throwing them on the grill and serving them with a creamy Avocado-Yogurt Dip.

This vibrant pasta salad includes artichoke hearts and Kalamata olives.

This traditional Tuscan salad features ciabatta croutons. Adding zucchini noodles adds an even greater crunch.

Spruce up your rice with Valerie's recipe. Using cilantro and lime adds colorful flavor to this dish.

This lemony vinaigrette includes anchovies, garlic and Parmesan cheese. The purple kale and basil leaves add beautiful color to this side dish.

Pickling is a great way to add an extra zing to your veggies. Use this side dish to complement your grilled meats or as a topper for your favorite tacos.

A quick salad side dish shouldn't compromise flavor. Valerie's recipe includes a vibrant vinaigrette to bring out the flavors of the salad greens.

This sweet and savory salad includes ricotta, raspberries and balsamic vinegar.

Make your own zesty dipping sauces to highlight the Old Bay seasoning in these fried clams. This recipe is a great way to impress your guests with minimal effort.

The blend of cumin, chipotle chile powder, cayenne powder and diced green chiles adds a burst of spice to this dish.

This fresh salad is full of fresh herbs and vibrant flavors. Valerie uses whole cumin seeds to give the vinaigrette an earthy undertone.

Whole grain mustard, fresh ginger and chopped jalapenos give these greens a delicious burst of flavor!

The smoked paprika, ground mustard and cayenne pepper in the butter complement the smoky flavors of the grilled corn.

It only takes 15 minutes to make this zesty, summery salad. Valerie uses lemon juice and smoked paprika to add bright flavors.