Yesterday we shared decor ideas for a simple and elegant July 4th BBQ, which means we’re onto the best part: the menu. Rip & Tan’s In The Veggie Kitchen series focuses on healthful, veggie-centric meals, so it was fun to come up with recipes for a summer BBQ since it’s traditionally centered on meat and heavier sides. I was surprised how well our chef, Pamela Salzman, was able to maintain the all-American charm of an Independence Day BBQ using totally different ingredients than what you’d expect (spoiler alert: no hot dogs here).
We started with a gorgeous-looking (and tasting) whole-grain toast topped with almond-milk cheese, berries, and basil. Once everyone was seated we served a grilled peach and corn salad that was drizzled with a spicy cashew dressing. The cashew dressing is delicious and couldn’t be easier to make; you just have to remember to soak the cashews in water for a few hours beforehand. For a main course out came wild salmon burgers and zesty potato skewers as an alternative to the typical hamburgers and chips. For dessert, the strawberry rhubarb cornmeal-crisp was a total hit. We also put out mixed berry bowls with chamomile flowers, raw honey, and olive oil, which was inspired by Lily Diamond of Kale & Caramel. The fruit was just too gorgeous to let sit, plus kids always love extra sweets.
I hope you enjoy these delicious summer recipes. Have a safe and happy 4th of July! XXJKE
Photos: Esther Lee
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