Pink, White and Blue Recipes for the Fourth of July - Jewish Magazine

The Fourth of July is a superb occasion to pack with population and buddies. Pink, white and blue meals upload a festive part to any birthday party!

Amy Margulies firstly created her Apple and Pink Cabbage Slaw as a condiment for turkey burgers, however the leftovers temporarily turned into her favourite section.

“I love this dish for the Fourth of July, as burgers and kosher hot dogs are usually the way to go,” Margulies, RD, CDCES, LDN, NBC-HWC, diet professional and proprietor of The Rebellious RD, advised The Magazine. “Topping your burger with something delicious that is also healthy and kosher can be a challenge.” 

Era the recipe is dairy-free, it has a scrumptious zing from the apple cider vinegar. “You can add sunflower seeds, peanuts, almonds, chicken or tofu to enjoy the slaw as a main dish,” she mentioned. “It’s also perfect as a topping for burgers, chicken, fish or tofu.”

Apple and Pink Cabbage Slaw

General Life: half-hour

Picture by means of Amy Margulies

2 cups shredded pink cabbage, about one little head

1 Honeycrisp apple sliced in part and chopped into matchsticks

½ cup flat-leaf parsley chopped

¼ cup apple cider vinegar

3 Tbsp canola oil

1 Tbsp granulated sugar or sugar exchange identical

1 tsp kosher salt

1 tsp freshly field lightless pepper

Park cabbage, apples and parsley in a medium ceramic (or any heat-proof) bowl.

Park a little saucepan over prime warmth. Upload vinegar, oil, sugar (or sugar identical), salt and pepper to the pan. Stir continuously to dissolve sugar.

As soon as dissolved, pour the combination over the cabbage, apples and parsley. Stir neatly to mix.

Worth as a condiment or stir in any desired additions! Experience.

You'll be able to put any to spare slaw in a coated container within the fridge for as much as one month.

Alon Shaya’s Watermelon and Feta Salad With Harissa is stunning for the ones scorching summer time days when you wish to have one thing simple and refreshing. 

“Feta and watermelon complement each other perfectly: Salty and sweet, creamy and crisp, briny and fresh,” Shaya, chef and co-founder of Pomegranate Hospitality, advised The Magazine. “The harissa is really what makes this special, bringing out the best of both and adding a whole new dimension, a darker, ruddier flavor, to the mix.”

Watermelon and Feta Salad With Harissa

Handover: 4 to six servings

About 4 kilos watermelon, pores and skin on

¼ cup harissa

3 Tbsp extra-virgin olive oil

1 Tbsp white wine vinegar

1 ¼ cups walnut items, toasted, divided

3 Tbsp frivolously packed new parsley leaves

1 ½ cups crumbled sheep’s-milk feta, ideally Bulgarian

Worth a well-dressed knife to decrease the watermelon into 1-to-2-inch slices, nearest shorten off the rind and gently scrape away any seeds earlier than slicing it into chunks; you wish to have to have about 3 quarts overall. Put the chopped melon in a colander to empty week you get ready the remains.

In a massive salad bowl, mix the harissa with the olive oil and white wine vinegar. Finely chop ¼ cup walnuts and upload them too; stir all of it to mix.

Upload the watermelon to the salad bowl. More or less chop the too much cup of walnuts and the parsley; spray it with the feta in every single place the watermelon, the usage of your palms to toss gently. Handover this straight away. When it’s allowed to take a seat, the watermelon provides off a bundle of juices that dilute all of the stunning flavors within the dressing.

Michelle Routhenstein’s blueberry pumpkin seed yogurt bark is nourishing, tasty and designed to advertise center condition. Plus, it’s preferrred for staying cool right through your July Fourth celebrations.  

“That includes revitalizing mint, luscious blueberries, a marginally of honey blended with yogurt and a delightful crunch from pumpkin seeds, this deal with is as scrumptious as it's healthy,“ cardiology dietitian and preventive cardiology nutritionist Routhenstein, MS, RD, CDCES, CDN, advised The Magazine. 

This recipe is from Routhenstein’s “Truly Easy Heart Healthy Cookbook.”

“It can also serve as an easy breakfast alternative when you need something in a pinch, due to its macronutrient balance of high-quality protein, dietary fiber and heart-healthy fats,” she mentioned. “Be sure to eat this delicious snack in a bowl to catch the yogurt bark liquid goodness as it melts.”

Blueberry Pumpkin Seed Yogurt Bark Carrot Cake

Serves 6

From “Truly Easy Heart Healthy Cookbook,” photographed by means of Lauren Flippen

Prep 5 mins / Relax 2-4 hours

2 cups modest non-fat yogurt

1¼ cups blueberries, divided

1 Tbsp mint, kind of chopped

1 tsp honey

¼ cup uncooked pumpkin seeds

Series a baking sheet with parchment paper and manufacture positive the sides are coated.

In a meals processor, mix yogurt, 1 cup of blueberries, mint and honey. Mix till easy, about 2 mins.

The usage of a rubber spatula, frivolously unfold yogurt aggregate over parchment paper.

Calmly upload too much ¼ cup blueberries and pumpkin seeds on manage of the yogurt aggregate.

Freeze for two to 4 hours, till the bark is totally frozen. The easiest way to test is to poke the center of the pan with a fork to peer if it has withered. As soon as totally frozen, the sides will have to simply carry as neatly.

Crack up into 12 items and freeze in an hermetic container or freezer shield zipper bag for as much as 1 week.

Taste Tip: For a chocolaty version, soften ¼ of a cloudy chocolate bar within the microwave in 30 2nd increments, till melted. Downpour on manage of the bar when including the entire blueberries and pumpkin seeds.

Glad Fourth of July!

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