Sizzling summer sides to go with grilled entrees

• 2 pounds carrots, peeled and sliced into batons
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon white miso
• 1 chipotle chile in adobo, finely chopped
• 1 tablespoon maple syrup
• 2 ripe Texas peaches, sliced (I keep the skins on)
• Chopped cilantro, for serving
• Lime wedges, for serving

1. Heat oven to 450 degrees. On a large baking sheet, toss carrots with olive oil and salt and pepper. Roast until browned on all sides, about 30 minutes, turning once.

2. Meanwhile, make the sauce: In a small bowl, whisk together miso, chipotle and maple syrup with as much water as needed for an easily pourable consistency.

3. Add peach slices to carrots (you may do this while they’re still warm or let the carrots come to room temperature) and gently toss with the sauce. Sprinkle cilantro on top and serve with lime wedges.

Nutritional analysis per serving, based on 4: 190 calories, 7 grams fat, 31 grams carbohydrates, 3 grams protein, trace cholesterol, 250 milligrams sodium, 8 grams dietary fiber, 33 percent of calories from fat.

Cowgirl tip: Leftovers? Serve them in a tortilla the next day, warm or cold, with a couple of tablespoons of hummus and a handful of arugula.

• 2 pounds beets
• 2 tablespoons olive oil
•  1/2 cup full-fat yogurt
• 1 tablespoon tahini
• 1 tablespoon chopped dill
• Zest of 1 lemon
• 1 tablespoon lemon juice
• Salt

1. Heat oven to 450 degrees. Peel beets and slice into  1/4 -inch discs. Put on a large baking sheet and drizzle with olive oil, making sure to evenly coat both sides. Bakefor 40 minutes or until roasted, turning once. Let cool.

2. Whisk together yogurt, tahini, dill, lemon zest and juice, and salt to taste. You may need to add a little water to thin it out. Note: This is best if it has 1-2 hours to rest in the fridge.

3. To serve, heap beets onto a serving plate and drizzle with sauce.

Nutritional analysis per serving, based on 4: 168 calories, 10 grams fat, 17 grams carbohydrates, 4 grams protein, 4 milligrams cholesterol, 137 milligrams sodium, 5 grams dietary fiber, 51 percent of calories from fat.

• 1 tablespoon canola oil
• 4 ears fresh corn
• 1 pint cherry tomatoes
• Salt and pepper to taste
• 1 English cucumber, seeds removed and cut into 2-inch matchsticks
• 3 ounces fresh goat cheese
• 4 large leaves of fresh basil, torn, plus more for serving
• Sherry vinegar
• Olive oil

1. Put a grill pan on medium-high heat on the stove. Add canola oil and spread it around with a paper towel. Add corn cobs to grill pan (or use an outdoor grill) and cook on each side, turning with tongs once charred, every few minutes. Once the cobs are cooked — it won’t take more than 10 minutes — remove from pan and put on a plate to cool.

2. Tear tomatoes and put the flesh, seeds and juice into a large bowl. Salt and pepper them. Add cucumber to bowl. Once the corn has cooled, remove kernels by standing each one on end and slicing them off. Add kernels to the bowl.

3. Crumble goat cheese and add it along with the basil to the bowl. Add sherry vinegar and olive oil to taste, gently toss, and taste again. Sprinkle additional basil on top, then serve and eat right away. Or, if you’re making this in advance, refrigerate, then add chopped basil right before serving.

Nutritional analysis per serving, based on 4: 230 calories, 12 grams fat, 23 grams carbohydrates, 11 grams protein, 22 milligrams cholesterol, 94 milligrams sodium, 4 grams dietary fiber, 45 percent of calories from fat.

• 1 cup buckwheat flour
•  3/4 cup all-purpose flour
• 2 tablespoons chopped fresh chives, plus more for serving
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• About 1/2 teaspoon pepper
• 1/3 cup olive oil, plus more for brushing on flatbreads
• 1/2 cup water

1. Adjust a rack to the lowest groove in your oven and eat to 450 degrees. Line a cookie sheet with parchment paper.

2. Whisk together flours, chives, baking powder, salt and pepper. Add olive oil and mix until it’s crumbly. With the mixer on low, slowly pour in about half of the water. If the dough is still shaggy, slowly add a little more water until it comes together — you may not need all of it. Take out one piece, and put a piece of plastic wrap over the rest.

3. Put piece of dough on cookie sheet and sprinkle with a tiny bit of flour so you can work with it. I like to stretch the dough out with my hands as much as I can, then use a small rolling pin to make it as thin as possible. Bake for 8 to 10 minutes or until browned on the edges. Sprinkle a bit more chives on top and serve warm. Repeat with remaining dough.

Nutritional analysis per flatbread: 173 calories, 10 grams fat, 20 grams carbohydrates, 3 grams protein, no cholesterol, 298 milligrams sodium, 2 grams dietary fiber, 48 percent of calories from fat.