One more day and then it’s July 4 and that means getting with friends for eats and drinks. Today I wanted to share some of my favorite recipes that I’ve made and have proven to be hits. Whatever you decide to put on the grill, these extras will be perfect with your meat, chicken or fish of choice.
Pasta Salad and the Perfect Salad
Fruit salad with a yummy fruit dip
Roasted cherry tomatoes and fresh herbs
Apple crisp from my 1962 Betty Crocker childrens cookbook
I don’t know about you, but I’m getting hungry! What are you making for this fantastic day? Have a happy and safe July 4 celebration.
A couple of weeks ago my work group went to the Blue Ribbon Cooking & Culinary Center in Seattle. The food was so good and they were nice enough to give us the recipes.
Tonight I made the Roasted Cherry Tomatoes with Fresh Herbs. And may I just say YUMMY!!!! These were like candy; sweet, plump and juicy. Apologies, I forgot to take a picture but here’s one from our visit to Blue Ribbon. I swear, mine looked the same way.
Here’s the recipe…
4 cups cherry tomatoes
1/3 cup olive oil
1 pinch salt and fresh ground pepper
2 teaspoons parsley, chopped fresh
2 teaspoons basil, chopped
Coat sauté pan with olive oil and heat to medium-high heat. Chop Basil and parsley and sauté until soft. Add tomatoes for about 5 minutes, just enough to have them start getting soft. Place on parchment paper. Sprinkle with salt and pepper.
Place the tomatoes in an oiled roasting pan just large enough to hold them in one layer.
Don’t you just love spring? Because with it comes plenty of fresh fruit. Last Sunday, Easter dinner was at my brother and sis-in-laws house. I brought the fresh fruit salad and, fruit dip. I filled the bowl with strawberries, cantaloupe, honeydew, grapes, kiwi, pineapple and blueberries. I used my moms original Fiesta ware bowls to put in. The fruit popped…it was picture perfect!