The Fourth of July is a wonderful day to gather with family and friends, and red, white and blue food adds a festive element to any celebration.
Amy Margulies originally made her apple and red cabbage slaw as a condiment for turkey burgers, but the leftovers quickly became her favorite.
“I love this dish because burgers and kosher hot dogs are a Fourth of July staple,” Margulies, R.D., CDCES, LDN, NBC-HWC, nutritionist and owner of The Rebellious RD, told the Journal. “It can be hard to top a burger with something tasty, healthy and kosher.”
This recipe is dairy-free, but the apple cider vinegar flavor is delicious. “You can also enjoy the slaw as a main dish by adding sunflower seeds, peanuts, almonds, chicken, or tofu,” she says. “It’s also a great topping for burgers, chicken, fish, and tofu.”
Apple and red cabbage coleslaw
Estimated time: 30 minutes
2 cups shredded purple cabbage (about the size of one small cabbage)
1 Honeycrisp apple, sliced in half and cut into matchsticks
1/2 cup chopped Italian parsley
¼ cup apple cider vinegar
3 tablespoons canola oil
1 tablespoon granulated sugar or sugar substitute
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Place cabbage, apple, and parsley in a medium ceramic bowl (or heat-resistant bowl).
Heat a small saucepan over high heat. Add the vinegar, oil, sugar (or an equivalent amount of sugar), salt, and pepper to the saucepan. Stir constantly to dissolve the sugar.
Once melted, pour over the cabbage, apples and parsley and mix well.
Use as a seasoning or mix with your favorite ingredients. Enjoy.
Any leftover coleslaw can be stored in a covered container in the refrigerator for up to 1 week.
Alon Shaya’s Watermelon and Feta Salad with Harissa is perfect for those hot summer days when you want something easy and refreshing.
“Feta and watermelon are the perfect combination of salty and sweet, creamy and crunchy, briny and fresh,” Shaya, chef and co-founder of Pomegranate Hospitality, told the Journal. “What makes this dish so special is the harissa, which brings out the best of both worlds while adding a whole new dimension of a darker, reddish flavor.”
Watermelon and Feta Salad with Harissa
Yield: 4-6 servings
Approximately 4 pounds of watermelon with skin
¼ cup harissa
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 1/4 cups walnut chips (toasted, divided)
3 tablespoons fresh parsley leaves
1 1/2 cups crumbled sheep’s milk feta cheese (preferably Bulgarian)
Use a sharp knife to cut the watermelon into 1- to 2-inch slices, cut off the rind, carefully scrape out the seeds, then cut into chunks — you should have about 3 quarts (about 1.5 liters) total. While you prepare the rest of the watermelon, place the chopped watermelon in a colander to drain.
Combine the harissa, olive oil and white wine vinegar in a large salad bowl. Add ¼ cup finely chopped walnuts and stir to combine.
Add the watermelon to the salad bowl. Roughly chop the remaining 1 cup walnuts and parsley and scatter them all over the watermelon along with the feta, gently mixing with your hands. Serve immediately; if you let it sit, the watermelon will release a lot of juice which will dilute the fantastic flavor of the dressing.
Michelle Lusenstein’s Blueberry Pumpkin Seed Yogurt Bark is nutritious, delicious, and designed to promote heart health — plus, it’s the perfect way to stay cool during your Fourth of July celebrations.
“With energizing mint, luscious blueberries, a dollop of honey mixed into the yogurt, and the delightful crunch of pumpkin seeds, this treat is as good as it is healthy,” Lusenstein, MS, RD, CDCES, CDN, R.D., RD, CPDN, RN, RD, R.D., cardiology dietitian and preventive cardiac nutritionist, told the Journal.
This recipe is from Routhenstein’s Truly Easy Heart Healthy Cookbook.
“It’s a perfect balance of macronutrients – high-quality protein, fiber, and heart-healthy fats – and it also makes a great breakfast replacement when you need something in a hurry,” she says. “Make sure to serve this tasty snack in a bowl to catch the liquid from the yogurt bark.”
Blueberry Pumpkin Seed Yogurt Bark Carrot Cake
Serves 6
5 minutes prep / refrigerate for 2-4 hours
2 cups plain nonfat yogurt
1¼ cups blueberries, divided
1 tablespoon mint (coarsely chopped)
1 teaspoon honey
¼ cup raw pumpkin seeds
Line a baking sheet with parchment paper, making sure it is completely covered all the way to the edges.
Combine yogurt, 1 cup blueberries, mint, and honey in a food processor and process until smooth, about 2 minutes.
Using a rubber spatula, spread the yogurt mixture evenly onto the parchment paper.
Add remaining ¼ cup blueberries and pumpkin seeds evenly on top of yogurt mixture.
Freeze the bark for 2 to 4 hours until it’s completely frozen. The best way to check is to poke the center of the pan with a fork to see if it’s set. When it’s completely frozen, the edges should lift up easily.
Divide into 12 portions and freeze in an airtight container or freezer-safe zip-top bag for up to 1 month.
Flavor Tip: For a chocolatey flavor, melt 1/4 of a dark chocolate bar in the microwave for 30 second increments. Sprinkle whole blueberries and pumpkin seeds on top of the chocolate bar as you add them.
Happy Independence Day!
