Category: Side Dishes & Salads

Smoked Shrimp Cobb Salad

Farm-fresh vegetables and fruits scream Cobb salad to me. Add a few smoked shrimp and a great (spicy!) creamy dressing and I’m a happy guy. Any toppings will do, and the more variety, the better. You can make a smoked shrimp Cobb salad any way you want to suit your tastes. Just don’t forget the star of the show, the smoked shrimp!

Smoked Shrimp Cobb Salad

This Is Not A Boring Salad

The spicy shrimp and cool, but still spicy dressing really go well with the coolness of the vegetables. And the pop of the cherry tomatoes. There’s no point in having a boring smoked shrimp Cobb salad.

I think artichoke hearts (and hearts of palm for that matter) should be a required ingredient in every Cobb salad. And shrimp. The shrimp don’t have to be smoked, of course, but that smoky flavor really changes up a salad.

My favorite salads when I eat out are the Buffalo chicken salad at Max and Erma’s, their Santa Fe chicken salad, and the tossed Cobb at The Ram, topped with Buffalo chicken. Yes, I like spicy salads.

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Also try my grilled shrimp Cobb salad.

Smoked Shrimp Cobb Salad
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5 from 1 vote

Smoked Shrimp Cobb Salad

The star of the show is the smoked shrimp!
Course Main or Side
Cuisine American
Keyword salad, shrimp, smoked
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Your favorite Cobb salad ingredients, I used

  • Green leaf lettuce
  • Chilled canned small artichoke hearts drained, chopped
  • Cherry tomatoes
  • Chopped radishes
  • Boiled eggs halved
  • Diced avocado

Instructions

  • Arrange ingredients on a platter and serve.

Notes

Use your favorite salad ingredients.

Nutritional values are approximate.

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Outback Steakhouse Green Beans (Copycat Recipe)

Green beans are in season, which means I usually grab a pound or so every few days at the grocery store. Although I often grill my green beans if I’m already outside grilling, this copycat recipe for Outback Steakhouse green beans is a big favorite of ours. The beans take only a few minutes to make.

Outback Steakhouse Green Beans (Copycat Recipe)

Add Some Orange Things

You can also add carrots to these copycat recipe Outback Steakhouse green beans for a great twist on the restaurant classic. Just peel a few carrots and slice them thin. Put them into the boiling water for a minute or two before adding the beans so they all come out done and tender at the same time. You want the ‘bite’ to be the same between them.

For another variation, and one with a little kick, toss in a few pinches (or more) of dried red pepper flake when you sauté the beans.

I actually use my good ole trusty Dutch oven to make these beans. I was able to make the entire thing in a single pot. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Long Time Bean Friends

Ok, so time for a (probably boring) story. I would’ve never wanted to make these beans at home if I hadn’t first had them in the restaurant. We were travelling between Indianapolis and Augusta, Georgia. We’d stopped for the night in Dalton, Georgia, just north of Atlanta. I was road tired. But fortunately, there was an Outback Steakhouse right next to our hotel. We both ordered the prime rib sandwich (oh my goodness was that ever amazing!) and the green beans. I think I ordered seconds of the beans. I don’t think I’ve ever done that in a restaurant.

And that’s how we got here. To me making these at home so many years later.

Also try my awesome green bean recipe.

Copycat Outback Steakhouse Green Beans
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5 from 1 vote

Outback Steakhouse Green Beans (Copycat Recipe)

Although I often grill my green beans if I’m already outside grilling, this copycat Outback Steakhouse green bean recipe is a big favorite of ours. The beans take only a few minutes to make.
Course Side
Cuisine American
Keyword copycat, green beans
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 59kcal
Author Mike

Equipment

Ingredients

Instructions

  • Bring a medium pot of salted water to a boil.
  • Add the beans and boil for 6-8 minutes or until just turning tender.
  • Drain and rinse with cold water.
  • Melt the butter in a medium sauce pan over medium-high heat.
  • Add the sugar and let dissolve, stirring occasionally.
  • Add the beans and toss to coat in the butter mixture. Saute for 3-4 minutes, flipping once or twice.
  • Season with salt and pepper and serve.

Notes

You can use any beans you like for a nice variation!

Nutrition

Calories: 59kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 8mg | Potassium: 244mg | Fiber: 3g | Sugar: 7g | Vitamin A: 826IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg

Nutritional values are approximate.

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Roasted Vegetable Stuffed Mushrooms

These roasted vegetable stuffed mushrooms may be one of my favorite summertime grilling ideas. It doesn’t really matter what vegetables you use, either. Just grab whatever vegetables are in season at the store, roast them on the grill, then spoon them into large mushroom caps. Add a bit of seasoning, a little cheese, place onto a cedar plank over a hot fire, and in no time at all you’ll have a great side dish.

Roasted Vegetable Stuffed Mushrooms

That Great Cedar Aroma

Grilling (I usually use my Weber grill) on cedar planks can be a sensitive subject. Some folks really don’t care for it, others, like me, love it. I like the light flavor the planks can add. Specially to dishes like these roasted vegetable stuffed mushrooms. And it looks cool. And it makes the deck area smell great.

I have to admit that I’m cheap, so I re-use planks as much as I can. As long as you don’t burn them too much on one side, you can get a few uses from them. Don’t buy any el cheapo cedar planks for this or any other dish. Get the good stuff and you won’t ever look back. Cheap planks split, warm and have splinters. Good planks are thicker, stay flat and have smoother edges.

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Also try my roasted beet and dill cucumber salad.

Roasted Vegetable Stuffed Mushrooms
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4 from 1 vote

Roasted Vegetable Stuffed Mushrooms

These roasted vegetable stuffed mushrooms may be one of my favorite summertime grilling ideas. It doesn’t really matter what vegetables you use, either. Just grab whatever vegetables are in season.
Course Side
Cuisine American
Keyword mushroom, roasted, stuffed, vegetable
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 40kcal
Author Mike

Equipment

Ingredients

Instructions

  • Soak the cedar plank in water, if using.
  • Fire up your grill for high-heat cooking.
  • Lightly brush the peppers (I used whole peppers and saved the rest for later use) and corn with oil.
  • Place over high heat and roast, turning often, until lightly charred and just tender.
  • Remove from heat, let cool slightly, then chop the peppers and cut kernels from the ear of corn.
  • Place vegetables into a bowl and season with oregano (if desired) and salt and pepper, to taste.
  • Add the cedar plank and let it get hot and smoky, about 20 minutes.
  • Reduce grill heat to medium.
  • Using a spoon, gently scrape out the gills from the mushrooms.
  • Lightly brush both sides of the mushrooms with oil.
  • Place mushrooms on grill cap side up and grill 3 minutes. The mushrooms will start to sweat, but do not overcook them.
  • Remove from heat and place onto the cedar plank.
  • Spoon the vegetable mix into the mushrooms and place onto the grill.
  • Grill for 20 minutes or until the mushroom is almost tender, watching to make sure the plank doesn’t catch on fire. If it does, spray it with water from a spray bottle.
  • Add cheese and cook another 3-4 minutes until melted.
  • Remove from heat, garnish with chopped cilantro, and serve.

Notes

Use pepper jack cheese instead for a little spiciness.

Nutrition

Calories: 40kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 5mg | Potassium: 264mg | Fiber: 2g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 39mg | Calcium: 4mg | Iron: 1mg

Nutritional values are approximate.

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Tangy Pit Beans

After I finish writing this post I will curl up in front of a big bowl of these tangy pit beans and go to town on them. I love baked beans, and this is a very, very good variation on the theme. They are not boring. They have just the right amount of tang. And since this recipe makes a big batch, it’s a great dish to take to a pitch-in or family picnic.

Tangy Pit Beans

The Perfect BBQ Side Dish

These tangy pit beans were the perfect side for my smoked habanero meatloaf and cedar planked creamy mashed potato dinner. People will think that they are the same-ole same-ole baked beans. But they’ll realize otherwise with that first bite.

You can also cook these beans in a large Dutch oven.

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If you’re in a hurry but still want great BBQ beans, try my quick fix version.

Tangy Pit Beans
Print Pin
5 from 1 vote

Tangy Pit Beans

After I finish writing this post I will curl up in front of a big bowl of these tangy pit beans and go to town on them. I love baked beans, and this is a very, very good variation on the theme. They are not boring. They have just the right amount of tang. And since this recipe makes a big batch, it’s a great dish to take to a pitch-in or family picnic.
Course Side
Cuisine American
Keyword baked beans
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 254kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F. You can also make these beans on your smoker at 250 F, but you’ll have to increase the cook time to 3 hours.
  • Whisk together the mustard and ketchup in a large bowl.
  • Stir in the onion, pepper, sugar, honey, and rub.
  • Add the beans, and slowly and gently fold in to mix well.
  • Pour mixture into a deep 9" x 13" baking pan.
  • Add bacon to top of beans and cover with foil.
  • Bake for 45 minutes.
  • Remove foil and bake another 15 minutes.
  • Let rest 15 minutes before serving.

Notes

Use hot honey for a slight kick.

Nutrition

Calories: 254kcal | Carbohydrates: 56g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 632mg | Potassium: 286mg | Fiber: 1g | Sugar: 52g | Vitamin A: 349IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg

Nutritional values are approximate.

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Grilled Avocados

I cannot stop making these grilled avocados. I’ve fired up the grill a few times lately for dinner, making sure that I also throw a few avocados on. I brushed them with this absolutely insanely great vinaigrette. The flavors are perfect. I had no idea just how fantastic balsamic vinegar and Dijon mustard would be on a simple lightly-charred avocado.

Grilled Avocados

They’re Oh So Delicious

I like to make crosshatch cuts into the avocado after I grill it. It lets a little of the vinaigrette get down inside the fruit, making sure you’ll have lots of flavor in each and every bite. You do it before also but I found they get a little soft and a little bit harder to handle.

Don’t use wimpy tools on your grill. Specially when it comes to these avocados. You don’t want to reach in there and grab one hot off the grill only to have it fall onto the ground. You want tongs with some teeth that grip, and grip tight. But not so tight that you ended up making guacamole. Weber’s tools might be more expensive than a lot of the ones on the market, but I can attest to their quality.

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I love making side dishes on my grill, like Brussels sprouts.

Grilled Avocados
Print Pin
5 from 1 vote

Grilled Avocados

I cannot stop making these grilled avocados. I’ve fired up the grill a few times lately for dinner, making sure that I also throw a few avocados on. I brushed them with this absolutely insanely great vinaigrette. The flavors are perfect. 
Course Side
Cuisine American
Keyword avocado, grilled
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 359kcal
Author Based on a recipe from Robert Irvine

Equipment

Ingredients

Instructions

  • Fire up your grill for direct cooking.
  • Slice avocados in half and remove the seeds.
  • Brush avocado insides with the oil and season with salt and pepper.
  • Grill avocados for 4 minutes then remove.
  • In a blender combine the balsamic vinegar, salt, pepper, Dijon, 1/4 cup parsley, garlic and 3/4 cup olive oil. Process until smooth.
  • Brush vinaigrette over grilled avocados and serve, garnish with parsley.

Notes

Best when served immediately.

Nutrition

Calories: 359kcal | Carbohydrates: 20g | Protein: 4g | Fat: 32g | Saturated Fat: 5g | Sodium: 310mg | Potassium: 1012mg | Fiber: 14g | Sugar: 3g | Vitamin A: 576IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 1mg

Nutritional values are approximate.

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Chipotle Coleslaw

Woo hoo! Back up the spicy truck! This chipotle coleslaw has some kick! Well, that’s mainly because I more than doubled the amount of spicy, smoky chipotles that the original recipe called for. Of course you don’t have to add the extra chipotles and you’ll still have a wonderful chipotle coleslaw. It’s refreshing, crunchy, smoky, and really quite pretty I think.

Chipotle Coleslaw

The Perfect Side For A BBQ

This slaw was the perfect side for the St. Louis-style ribs and the pulled pork sandwiches we made. It travels well so we often make it and take it with us for a picnic.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my Lexington slaw.

Chipotle Coleslaw
Print Pin
4 from 1 vote

Chipotle Coleslaw

Woo hoo! Back up the spicy truck! This chipotle coleslaw has some kick! Well, that’s mainly because I more than doubled the amount of spicy, smoky chipotles that the original recipe called for. Of course you don’t have to add the extra chipotles and you’ll still have a wonderful chipotle coleslaw. 
Course Salad
Cuisine American
Keyword cole slaw, coleslaw, slaw, spicy
Prep Time 15 minutes
Total Time 5 minutes
Servings 6
Calories 186kcal
Author Mike

Equipment

Ingredients

For the dressing

For the salad

  • 1 14 ounce coleslaw mix
  • 7 green onions green and pale green portions, sliced thin
  • 1 cup cilantro divided

Instructions

For the dressing

  • Whisk together the dressing ingredients.

For the salad

  • Place coleslaw mix, green onions, and 3/4 cup of the cilantro in a medium bowl.
  • Add in dressing and fold to combine.
  • Serve garnished with remaining cilantro.

Notes

Stir before serving.

Nutrition

Calories: 186kcal | Carbohydrates: 6g | Protein: 1g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 558mg | Potassium: 133mg | Fiber: 1g | Sugar: 5g | Vitamin A: 576IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg

Nutritional values are approximate.

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Barbecue Green Beans

Why have boring canned green beans when with the addition of just a few ingredients you can have outstandingly good green beans? These barbecue green beans have a great barbecue flavor. A hint of bacon flavor (with a bit of crunch from it too). And a bit of sweetness. You will absolutely devour these. I sure did.

If you’re looking for that perfect dish to take to your next get-together, this is it. No matter what the occasion. You can easily make this into a much bigger batch, enough to feed all your relatives and friends. You can bake it at home. Cover it in foil and take it on the road. It travels well. It’s thick so you don’t have to worry about it sloshing around in your back seat or trunk. And you can serve it piping hot, warm, or even a bit cooler. It’s pretty much the ideal side dish. Just give it a good stir when you arrive at your destination and stand back, because the line will form quickly!

Barbecue Green Beans

These Are Not Boring Beans

I may add a small pinch of red pepper flake to these barbecue green beans next time I make them. Not too much, but I love a little heat with my sweet. Now, if you’re making this for the fam you might skip the heat.

If you have a favorite BBQ sauce you can use it in place of the ketchup, Worcestershire sauce and brown sugar. Start with about 1/2 cup of the sauce and taste to see if you might want a bit more. Don’t use a ‘weird’ BBQ sauce. Use your standard ketchup-based KC- or Memphis-style sauce. Nothing mustardy. Nothing vinegary. Keep it in the ketchup world and you’ll end up with great beans.

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Also try my fire-eater green beans.

Inspired by a recipe from Belle of the Kitchen.

Barbecue Green Beans
Print Pin
4 from 1 vote

Barbecue Green Beans

Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans.
Course Side
Cuisine American
Keyword barbecue, BBQ, green beans
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 153kcal
Author Based on a recipe from Belle of the Kitchen

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Open green bean cans, drain, and add to a 9″ x 9″ casserole dish.
  • Heat a large skillet over medium-high heat.
  • Add the bacon and cook until starting to crisp, stirring often.
  • Add the onion and cook until the bacon is crisped and the onion starts to soften.
  • Add the ketchup, Worcestershire sauce and brown sugar. Stir and cook another 3 minutes.
  • Pour bacon mixture over the beans and stir to combine.
  • Place in oven and bake for 20 minutes.

Notes

Add a little sliced or diced jalapeno for a nice kick.

Nutrition

Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 359mg | Potassium: 150mg | Fiber: 1g | Sugar: 14g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

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Steamed Carrots with Lemon-Dill Vinaigrette

Carrots are one of my favorite veggies. They keep forever in the fridge so I can always have some on hand. And I can often find them late into the season. This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming.

Steamed Carrots with Lemon-Dill Vinaigrette

Nothing Fancy. Just Great Carrots.

This recipe uses ingredients I usually have on hand. Sometimes I don’t have a fresh lemon. So either skip the zest or use a bit of lemon pepper instead. And I’m just about downright lucky if I find fresh dill at our local grocery store. I often end up using dried instead. Either way this steamed carrots with lemon-dill vinaigrette is a fantastic side dish.

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Also try my roasted carrots. They’re easy and delicious. For something a little different, my spicy cranberry glazed carrots are quite yummy too! But make these steamed carrots with lemon-dill vinaigrette first!

Steamed Carrots with Lemon-Dill Vinaigrette
Print Pin
4 from 1 vote

Steamed Carrots with Lemon-Dill Vinaigrette

This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming. 
Course Side
Cuisine American
Keyword carrots, dill, lemon, vinaigrette
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 105kcal

Equipment

Ingredients

Instructions

  • In a medium bowl, whisk together the lemon juice, Dijon, red wine vinegar and honey.
  • While still whisking, slowly pour in the olive oil. Whisk until smooth.
  • Whisk in the dill, salt and lemon zest.
  • Steam carrots in a steam basket over a large pot of simmering water, about 8 minutes. Carrots should be somewhat tender but still have a bit of ‘bite’.
  • Place carrots in a large bowl or pan and drizzle with the vinaigrette.
  • Toss to coat and let set for 5 minutes to absorb the dressing.

Notes

You can also use baby carrots.

Nutrition

Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 190mg | Potassium: 378mg | Fiber: 3g | Sugar: 6g | Vitamin A: 18955IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 1mg

Nutritional values are approximate.

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Lexington Slaw

Someone asked me the other day if I’d ever had ketchup in a coleslaw. I gave them the same look you’re making right now. No way. Nope. Never. That’s nuts. Then along came this Lexington coleslaw. It contains ketchup. Yep. And you know what? It’s crazy good! What a tangy, delicious twist it brings to a slaw. This is totally different and totally great!

Lexington Slaw

Ketchup? Say WHAT?

Yep, adding ketchup does work, and it works very nicely in fact. The tomato flavor isn’t overwhelming and it’s really a great change from your normal vinegary slaw. The dressing is thin, so it’s not like a thick creamy mayonnaise-based sauce. The chili powder adds a good earthy southwestern kick, and the hot sauce finishes the deal with just a slight kick. I wouldn’t be afraid to add more hot sauce than the recipe calls for, but that’s me and I do like my food to be a bit more on the spicy side.

I make a lot of slaws. They can’t get much easier to make, and often I have most of the ingredients on hand. Lexington slaw is just another great example of a great slaw.

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Also try my tangy coleslaw.

Lexington Slaw
Print Pin
4 from 1 vote

Lexington Slaw

I make a lot of slaws. They can’t get much easier to make, and often I have most of the ingredients on hand. Lexington slaw is just another great example of a great slaw. With a twist.
Course Salad
Cuisine American
Keyword cole slaw, coleslaw, slaw, southern
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 50kcal

Equipment

Ingredients

Instructions

  • Place slaw mix in a large bowl.
  • Place vinegar and sugar in a medium saucepan over medium-high heat.
  • Heat until the sugar dissolves, stirring occasionally.
  • Add the remaining ingredients.
  • Stir, and bring to a simmer.
  • Simmer for 10 minutes.
  • Remove sauce from heat and let cool for 15 minutes, then pour over slaw and toss to coat.
  • Serve warm.

Notes

Stir before serving.

Nutrition

Calories: 50kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 331mg | Potassium: 187mg | Fiber: 2g | Sugar: 8g | Vitamin A: 172IU | Vitamin C: 28mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

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Parmesan Peas

I’m on a never-ending quest to find recipes that jazz up canned or frozen vegetables. I stock up on them before winter hits because you just never know when you might get stuck in the house for a while because of a blizzard (at least here). Once winter has passed I then rush to use up all the cans and bags and boxes of veggies. These Parmesan peas are an outstandingly good way to use frozen peas. And once fresh peas are available again, I’ll make this recipe with fresh ones. But either way, frozen or fresh, these peas are great!

Parmesan Peas

Ready In No Time

You really have to watch these Parmesan peas when you cook them. They’ll go from bright green to yellowish in a heartbeat. Once they are all bright green, get them off the heat! I was dangerously close to crossing the line when I made these. Not that they’ll taste bad if you do let them cook too far, not at all. But they do get a bit softer. If you’re not into soft peas, pay attention and don’t over-cook them!

I made these peas in my cast iron skillet. But, any good ole skillet will do!

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Also try my penne pasta with peas.

Parmesan Peas
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5 from 1 vote

Parmesan Peas

These Parmesan peas are an outstandingly good way to use frozen peas. And once fresh peas are available again, I’ll make this recipe with fresh ones. But either way, frozen or fresh, these peas are great!
Course Side
Cuisine American
Keyword Parmesan, peas
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 121kcal
Author Based on a recipe from Tiffani Thiessen

Ingredients

Instructions

  • Melt butter in a medium skillet over medium heat.
  • Add the shallots along with a pinch of salt. Cook until the shallots are soft and translucent.
  • Add the peas and another pinch of salt. Cook until peas are soft and bright green, 2-3 minutes at most. Do not overcook or the peas will change color and no longer be bright green.
  • Remove from heat and stir in the lemon juice.
  • Serve sprinkled with the cheese and a pinch or two of pepper.

Notes

Also great using Pecorino-Romano cheese.

Nutrition

Calories: 121kcal | Carbohydrates: 14g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 73mg | Potassium: 236mg | Fiber: 4g | Sugar: 5g | Vitamin A: 728IU | Vitamin C: 33mg | Calcium: 74mg | Iron: 1mg

Nutritional values are approximate.

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Mueller Pro-Series All-in-One, 12 Blade Mandoline...
Mueller Pro-Series All-in-One, 12 Blade Mandoline…
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