This month, let us celebrate the U.S. with a patriotic spread with all of the bells and whistles.
This salad combines all of the sweet berries of summer with an additional twist of fresh figs. This salad makes for a great dinner on a warm summer night or a great lunch picnic option. Persian cucumbers pack a lot of punch in a small package. Used usually for pickles, they are sweet and have a great snappable crunch to them. Add grilled chicken, steak, fish or even tofu to up the protein if desired.
FLAG AND FIG SALAD
Serves 6
For the Salad:
1 large container of Spring Mix Salad greens, washed and dried if not prewashed
4 Persian cucumbers
2 pints bean sprouts
1 red onion, peeled and sliced thin
1 quart strawberries, washed, dried, trimmed and sliced thin
1 quart blueberries, washed and dried
1 pound goat cheese, sliced or crumbled variety
For the Dressing:
1 pint strawberries, washed, dried, trimmed
1 cup extra virgin olive oil
1/3 cup balsamic vinegar
6 fresh ripe figs or ½ cup dried figs
1 tablespoon Dijon mustard
2 tablespoon honey
Salt and pepper to taste
Place the salad ingredients in a large serving bowl. Combine all of the dressing ingredients in a blender and blend. Serve on the side of the salad or drizzle over the top.
These skewers are great right off the grill but equally a great served cold from a cooler if you’re taking the meal on the road to the beach or park.
Sweet Basil Skewers
Serves 6
For the Skewers:
1 dozen wooden skewers, soaked in hot water for 30 minutes or 12 metal grilling skewers
2 pounds raw chicken or steak cut into 2 inch cubes
2 red bell peppers, seeded and cut into 2 inch pieces
2 red onions, peeled and cut into 1/8ths
1 zucchini, trimmed and cut into ½ inch coins
1 yellow squash, trimmed and cut into ½ inch coins
For the Marinade:
1 handful fresh basil, leaves only
½ cup olive oil
1 handful fresh parsley, leaves and stems
3 cloves garlic, peeled
2 tablespoons fresh squeezed lemon juice
1 tablespoon lemon zest
Salt and pepper to taste
For the skewers:
Assemble alternating meat and vegetables. Lay in a large, plastic container.
For the marinade:
Place all of the ingredients in a blender. Blend, adding a bit of water if too difficult. Pour over skewers and allow to marinate over night. Grill on a preheat grill set to medium low, turning often, until chicken tests done at 160F with an instant read thermometer or steak is done to desired doneness.
Potato salad is a staple item at any picnic. However, the calories packed into it get a bad rap and rightly so. Here, we’ve lightened the load with a tangy vinaigrette vs the traditional mayo and added a good amount of farm-fresh veggies. Letting this sit overnight develops the flavor nicely.
Lighter Potato Salad
Serves 6
For the potatoes and vegetables:
2 pounds baby new potatoes, scrubbed
1 pound haricot vert or regular green beans, trimmed and cut into 1-inch lengths
1 bunch radishes, washed, trimmed and cut in quarters
1 pint grape or cherry tomatoes, washed
3 scallions, trimmed and chopped fine
10 ounces baby spinach, washed and dried
For the vinaigrette:
¾ cup olive oil
1/3 cup red wine vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
Salt and pepper to taste
Combine all of the ingredients in a large jar with a lid. Shake and use for salad.
For the vegetables:
Place potatoes in a large pan and cover with cold water by 2 inches. Cook over medium heat at a simmer until potatoes are cooked just fork tender, about 10 minutes. Remove to a colander and allow to cool until you can handle them. Cut them in half and place in a large bowl. Toss with vinaigrette and allow to cool completely. Add remaining ingredients and chill for an hour or overnight.