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Saturday is the Fourth of July. Americans from coast-to-coast celebrate the nation’s birthday with parades, marching bands, food and fireworks.
Since it’s one of the hottest months of the year, cool, light foods are always included on the menu for an outdoor party. The grill is fired up for hot dogs, hamburgers, steaks, chicken, vegetables and fish. The cool dishes can be as simple as a platter of raw vegetables with dip to more interesting sides.
Mayonnaise-based coleslaw and potato salad have been a part of the cookout repertoire for many years. As kids, our moms told us it’s not a healthy idea to leave a mayonnaise-based side dish out in the brutally hot sun. I have developed recipes for salads using olive oil in place of mayonnaise.
I look to other countries for inspiration when preparing the dishes. I came up with an Asian Shrimp Salad, which was a winner at our house. I also like a Mediterranean-inspired potato salad.
Desserts feature strawberries and blueberries along with whipped cream.
Jersey blueberries are now in the market and cost between $2 to $2.50 a pint. Make sure the label states it’s from Hammonton, N.J. Set up a build-your-own ice cream sundae bar in the kitchen, or bring out the packed away parfait glasses for a layered ice cream dessert.
Asian Shrimp Salad
Ingredients:
2 pounds of medium shrimp, diced
4 baby bok choy, sliced
4 scallions, sliced
1 red pepper, diced
Kosher salt and freshly ground black pepper, to taste
1/2 cup of olive oil
4 tablespoons of toasted sesame oil
Directions:
Place the shrimp in a 4-quart pot. Add cold water and cover. Bring to a boil and stir the shrimp. As soon as the shrimp turn color, drain them in a colander and run cold water over them. It should only take a few minutes. Allow to cool.
Peel and dice the shrimp. Place them in a serving bowl. Add the baby bok choy, scallions and pepper. Toss well. Season to taste with the salt and pepper.
In a small bowl, whisk together the olive and sesame oils. Pour the dressing over the salad and toss well.
Cover with plastic wrap and place in the refrigerator for at least four hours.
Serves four to six.
Note from Phyllis: You can add a few tablespoons of rice wine vinegar.
Potato Salad with Black Olives, Capers and Artichokes
Ingredients:
8 large Yukon gold or red bliss potatoes, diced
1-1/2 cups of pitted black Nicoise olives
3 tablespoons of capers, rinsed
2 15-ounce cans of artichokes, rinsed, drained and sliced
Kosher salt and freshly ground black pepper, to taste
1/2 cup olive oil
Juice of 1 lemon
Directions:
Place the potatoes in a 4-quart pot. Cover them with cold water. Bring to a boil, lower to a simmer and cook for about 15 minutes. Drain them in a colander and run cold water over them. Allow to cool.
Place the potatoes in a serving bowl. Add the olives, capers and artichokes. Blend well. Season to taste with the salt and pepper.
In a small bowl, whisk together the oil and lemon juice. Pour the dressing over the salad. Toss well.
Cover with plastic wrap and place in the refrigerator for at least four hours.
Serves four to six.
Note from Phyllis: You can find pitted black Nicoise olives in jars or at olive bars found in specialty markets.
Marinated Mushrooms
Ingredients:
2 pounds of mixed mushrooms of your choice such as white button, cremini and shiitake, wiped cleaned and sliced
Kosher salt and freshly ground black pepper, to taste
1/2 cup of olive oil
4 heaping tablespoons of white balsamic or red wine vinegar
Directions:
Place the mushrooms in a serving bowl. Season to taste with the salt and pepper.
In a small bowl, whisk together the oil and vinegar. Pour the dressing over the salad. Taste and correct for the amount of vinegar. Some people prefer a slightly sharper taste by adding a bit more vinegar.
Cover with plastic wrap and place in the refrigerator overnight to allow the flavors to meld.
Serves four to six.
