FROM OUR TABLE TO YOURS


4th of July table with watermelon and flags

photo by Susan Scarborough

4th Of July Celebration

n.

a festive picnic or barbecue celebrated on the 4th of July to commemorate the signing of The Declaration of Independence, featuring creative recipes, colorful red, white, and blue decorations, American flags, parades and fireworks

With the 4th fast approaching we thought a few recipes, perfect for your celebration, would be nice.

Choose your favorite BBQ or grill hot dogs and hamburgers.  I’ve chosen sides that can be served cold or at room temperature which makes them ideal for the summertime heat.

Gazpacho is one of my favorite summer soups, cold and refreshing.  This one has a unique twist, the addition of avocado and fresh cooked corn.  The contrast between the coolness of the avocado and the zing of the cayenne pepper adds a nice touch.

Kathy's Spicy Gazpacho with Avocado and Corn photo by Kathy Miller

Ingredients

  • 4 ears white corn, cooked and cut off cob
  • 1 (46 ounce) can tomato juice
  • 2 cucumbers, peeled and cubed (or 1 English hothouse cucumber)
  • 3-4 ripe avocados, cubed
  • 2 limes, squeezed
  • 3 minced cloves garlic
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon red (cayenne) pepper
  • 1/2 bunch cilantro, chopped

Instructions

  1. Mix all ingredients and chill.
  2. Can add more juice if needed for desired consistency.

Notes

Serve with lime slice or sprinkle with fresh chopped cilantro

By KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

The 4th of July always evokes memories from childhood.  Friends gathering together for patriotic picnics, families celebrating America’s freedom, fireworks exploding at sundown, and people of all ages eating lots of watermelon.  Watermelon is the perfect summer food because of its coolness and hydrating freshness.

 To this day whenever I eat a watermelon slice, I am transported back to my grandparents’ south Georgia home, vividly recalling those hot summer days spent speed spitting the watermelon seeds off the back porch steps.

These days I don’t sit around spitting the seeds out, but I do still love a good cold watermelon.  For summer suppers, I make several versions of watermelon salad.

WATERMELON SALAD WITH FETA CHEESE

The White Stilton Cheese with mango and ginger is a must!  You can find this cheese at The Fresh Market stores.  This cheese is to die for and your guests will think you are the greatest chef! Add to any salad for that special touch.

Ingredients

  • 8 cups seeded chopped watermelon
  • 1 cup feta cheese or substitute with white stilton cheese with mango and ginger
  • 1/2 small Vidalia onion, quartered and thinly sliced
  • 1/2 cup pine nuts, toasted
  • 1/2 cup packed arugula
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped

Dressing

  • 1/4 cup olive oil
  • 2 T. fresh lemon juice or lime juice
  • freshly ground pepper

Instructions

  1. Combine first seven ingredients in bowl.
  2. Whisk together dressing and pour over salad just before serving.

Notes

Most recipes call for feta cheese. When available I love the White Stilton with Mango & Candied Ginger Cheese.

By KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Pasta salads are always special at picnics and tailgates.  This one is a take on a traditional antipasto platter, but adding a pasta.

ANTIPASTO PASTA SALAD

Antipasto Pasta Salad photo by Kathy Miller

 

Ingredients

VINAIGRETTE

  • 1 1/2 tablespoons capers, drained
  • 2 teaspoons anchovy paste
  • 2 teaspoons minced garlic
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 6 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

SALAD

  • 8 ounces tricolor rotini pasta
  • 2 cups seeded sliced cucumbers, half moon
  • 1 cup grape or cherry tomatoes, halved
  • 1 cup smoked mozzarella, diced
  • 1 cup Italian salami, diced
  • 1 cup sweet onion, thinly sliced
  • 3/4 cup kalamata olives, pitted and sliced
  • 1/2 cup pepperoncini, rinsed and stemmed
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup marinated artichoke hearts, quartered
  • 2 tablespoons capers, drained

Instructions

  1. Cook pasta in a large pot of boiling water, according to package directions. Drain pasta, rinse with cold water, and set aside.

FOR THE VINAIGRETTE

  1. Puree capers, anchovy paste, and garlic in a food processor. Add vinegar and oregano; pulse to combine. Slowly drizzle in olive oil and blend until emulsified. Season vinaigrette with salt and pepper.

FOR THE SALAD

  1. Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted red peppers, artichoke hearts, and 2 tablespoons capers. Toss the salad with vinaigrette.
  2. Refrigerate salad overnight; just before serving adjust the seasonings.

Notes

This is fabulous for a picnic or a tailgate!

By KathyMillerTime
Adapted from Cuisine At Home

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Happy Fourth of July!  Have fun with family and friends…Subscribe to KathyMillerTime.com to receive notification of new recipes and The Art of Living posts.

Come celebrate with me.  I’ll save you a seat at the table.

Leave a Reply

Your email address will not be published.

Copyright © 2022 Kathy Miller. All Rights Reserved.

Website Design and Developed by PMCJAX