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This holiday weekend has hot temps in store, and we're guessing your grill will be sizzling too. What are you serving alongside your charbroiled perfection? Here are some menu suggestions:

Veggie: Best Grilled Asparagus
One pound fresh asparagus
One tablespoon olive oil

Switch your grill to high heat. While it's warming up, coat asparagus with olive oil, and season with salt and pepper to taste. Grill asparagus for two to three minutes. (The same method can be used to grill corn on the cob).

Starch: Twice Baked Red Potatoes
Large red potatoes (one per guest at your backyard bbq)
Olive oil
Half a cup of sour cream
Half a cup of milk
Two tablespoons of butter
One tablespoon of cream
Cheddar cheese
Chopped green onion

Wash and poke potatoes while the oven is heating to 400 degrees. Coat potatoes with olive oil and place directly on the oven rack or cook on a cookie sheet for one hour and fifteen minutes or until the potatoes are slightly soft when pressed. (To cook in the microwave, clean, poke, and coat with olive oil then place in a microwave safe dish. Cook on high for fifteen minutes for four potatoes).

Remove potatoes and allow to cool. Reduce heat to 350 degrees. Slice each length-wise and hallow out potato skins. In a bowl, combine potato meat with sour cream, milk, cream, and butter. Refill potato skins with mixture. Top potatoes with other ingredients to taste.

Place the potatoes back in the oven on a cookie sheet for fifteen to twenty minutes.

Something sweet: Rhubarb Crunch
One cup of flour
Three-fourths cups of rolled oats
One cup of brown sugar
One and a half cups of melted butter or margarine
One teaspoon of cinnamon

Four cups of rhubarb, washed, chopped
Half a cup of sugar
Two tablespoons of cornstarch
One cup of water
One teaspoon of vanilla

Preheat the oven to 350 degrees. Mix crust ingredients together and press half into a nine-inch pan. Cover with rhubarb.

In a sauce pan, combine the rest of the filling ingredients except vanilla and cook until thick stirring often. Remove from heat and add vanilla. Pour mixture over rhubarb and top with remaining crust. Bake for one hour.

Find these and other in-season ingredients at your local farmers market (Grand Rapids, Holland, Muskegon)!

Sources: All Recipes, Simply Recipes, Food.com Photo: Chris Chidsey

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