4th of July and America is celebrating with parades, fireworks, picnics, barbecues and grilling. Time to enjoy summer and be thankful for all of our blessings, privileges and freedoms.
Including … freedom from pesticide laden fruits and vegetables. Declare your independence from toxic chemicals, rising grocery prices and Grow Your Own Organic Food.
Homegrown organic vegetables are tasty additions perfect for use in these suggestions for side dishes for your holiday meals:
Heirloom Tomato-Watermelon Salad
- 2-1⁄2 pounds fresh heirloom tomatoes, sliced, halved, or quartered
- 2 cups seedless watermelon cubes, chilled
- 1⁄3 cup thinly sliced sweet onion
- 4 tablespoons cane or apple cider vinegar
- 2 tablespoons canola oil
- 1⁄8 teaspoon sugar
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1⁄2 cup lightly packed fresh basil leaves, torn
On a serving platter, arrange tomatoes, watermelon, and onion. In a small bowl, whisk together vinegar, canola oil, sugar, salt, and pepper. Drizzle over tomato mixture. Let stand 10 minutes. Sprinkle with basil.
Vegan Tomato Salad with Cucumber, Avocado, Cilantro, and Lime
(Makes 2 servings, recipe created by Kalyn. Amounts of each ingredient can be adjusted to taste.)
- 6 medium tomatoes, diced into bite-sized pieces (about 2 cups diced tomatoes)
- 2 medium cucumbers, diced into bite-sized pieces (about 1 cup diced cucumber)
- 1 avocado, diced into bite-sized pieces
- 1 cup chopped cilantro (use more or less to taste)
- 1 T + 2 T fresh squeezed lime juice
- 1 T best quality extra virgin olive oil
- 1/4 tsp. Spike seasoning (optional, but good)
- salt to taste (I used Vege-Sal, but sea salt would be great here)
Peel avocado and cut into 1/2 inch pieces. Put avocado pieces into plastic or glass bowl and toss with 1 T lime juice. Season generously with salt.
Chop tomatoes, cucumbers, and cilantro and add to avocado in bowl. Whisk together 2 T lime juice and 1 T olive oil (with Spike seasoning if using) then stir gently into salad. Serve immediately. This doesn’t keep well, so only make as much as will be eaten right away.
Grilled Zucchini Corn Salad with Cilantro Lime Dressing
- 4 medium zucchini, summer squash or a combination thereof
- olive oil
- salt and pepper to taste
- 2 ears corn, unhusked
- 2 avocado
- 1/2 cup packed cilantro leaves
- 1/4 cup olive oil
- juice of half a lime
- 2 tbsp apple cider vinegar
- 2 cloves garlic
- 1/4 tsp chipotle powder or chili powder
- salt and pepper to taste
Preheat gas or charcoal grill.
Cut zucchini lengthwise into 1/2 inch thick slices and brush both sides with olive oil. Sprinkle with salt and pepper
Soak corn in its husk in large container of water for 10 minutes. Remove from water and shake off excess.
Place zucchini slices and corn directly on grill. For zucchini, grill a few minutes on each side, until slices are tender and have grill marks. Remove and let cool. For corn, grill 15-20 minutes, turning every few minutes to cook all sides, until husk is charred all over. Remove and let cool.
Chop cooled zucchini into 1/2 inch pieces. Husk corn and use a sharp knife to remove kernels from cob. Chop avocados into 1/2 inch pieces. Mix vegetables in a medium bowl.
For the dressing, combine all ingredients in a blender and process until smooth and well combined. Pour dressing over vegetables and toss to combine. Refrigerate salad until chilled.
Summer Zucchini Salad
(recipe from Glamour Magazine) — serves 4
12 oz. gluten-free pasta
2 tbsp. extra-virgin olive oil
1 package (10 oz.) frozen corn, defrosted
1 large zucchini, diced
1/4 tsp crushed red pepper
3 chives, finely chopped
1/4 tsp. sea salt
1/4 tsp. pepper
2 tbsp. GO Veggie! vegan Parmesan, for toppingDirections
1. In a large pot of boiling salted water, cook pasta according to package directions.
2. Toss pasta with olive oil, corn, zucchini, crushed red pepper, and chives; season with salt and pepper.
3. Divide pasta among four serving bowls. Top with GO Veggie! vegan Parmesan and serve.
Be safe and have a great holiday weekend!