Fourth Of July Has Never Tasted Better

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This Fourth of July, try these recipes to take your backyard barbecue to a whole new level. Caramelized onions and garlic compote is amazing on grilled steak or burgers. To kick it up a notch, make this spicy tomato, tomatillo, chipotle salsa. It’s terrific on burgers, grilled chicken or hot dogs.

As a delicious side dish, add this protein-, antioxidant-, calcium-, fiber-rich quinoa and red Russian kale salad. Bon appétit!

Caramelized Balsamic Onion And Garlic Compote(About 2 cups)6 large garlic cloves, peeled and halved

1/2 cup olive oil

4 large onions, thinly sliced lengthwise

1 tablespoon canola oil

Coarse sea salt and freshly ground black pepper

1/3 cup sugar

2/3 cup balsamic vinegarTo prepare:Add garlic and oil to a small saucepan over moderate heat.

Cook until bubbles appear on the edge of the pan.

Reduce heat.

Simmer until the garlic is very soft, but not brown, about 30 minutes.

Set aside.

Add oil to a large skillet over moderate heat.

When shimmering, add onions, salt and pepper.

Cook, stirring every now and then, until the onions are soft and translucent, about 20 minutes.

Sprinkle sugar over soft onions.

Lower the heat.

Cook, stirring often, until the onions become dry, about 10 minutes.

Add vinegar.

Simmer, stirring occasionally, until the onions are very soft and dry, about 20 minutes.

Stir cooked garlic and half of the cooking oil into the onions.

Smash the garlic with the back of a fork.

Continue simmering, about 10 minutes longer.

Add remaining oil, as necessary, for spreading consistency.

Transfer to glass jar and refrigerate up to 2 weeks. Serve at room temperature.Tomato, Tomatillo And Chipotle Salsa(About 2 cups)5 tomatoes, vine ripened, cored and coarsely chopped

3 tomatilloes, papery layers and stems discarded, roughly chopped

1 medium yellow onion, chopped

3 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

1 chipotle pepper from a can packed in adobo sauce, to taste

1/4 cup fresh cilantro leaves

1/3 cup fresh parsley leaves

3 limes, juice squeezed, to tasteTo prepare:Preheat the broiler to high.

Line a baking sheet with aluminum foil and parchment paper.

Toss tomatoes, tomatilloes and onion together with olive oil, until the vegetables glisten.

Season with salt and pepper, to taste.

Scatter vegetables on prepared baking sheet.

Broil, stirring now and then, until the vegetables are softened and somewhat charred, about 10 to 15 minutes.

Transfer the vegetables to a food processor.

Add chipotle pepper, herbs and lime juice.

Pulse until puréed.

Add a bit more oil, or lime juice, if necessary to make a purée.

Taste and adjust the seasonings.

Transfer to a glass jar and refrigerate up to 1 week. Serve at room temperature.Quinoa And Red Russian Kale Salad(Serves 8 to 10)For the natural quinoa:

4 tablespoons extra virgin olive oil

1 medium onion, finely chopped

6 ounces white mushrooms, washed and sliced

Sea salt and freshly ground black pepper, to taste

2 cups organic natural quinoa, rinsed

6 cups chicken or vegetable stock, boiling

For black quinoa:

1/2 small onion, chopped

1/2 cup black quinoa, rinsed

2 cups chicken stock, boiling

For the salad:

2 bunches scallions, trimmed and thinly sliced

1 bunch red Russian kale, washed, tough ribs removed and discarded, thinly sliced

1 large yellow, orange or red bell pepper, cored, seeded and diced

1 bunch flat leaf parsley leaves, chopped, reserve some for garnish

Extra virgin olive oil, for drizzling

White balsamic vinegar, for drizzling

Sea salt and freshly ground black pepper, to tasteTo prepare:Coat the bottom of a heavy casserole dish with olive oil over moderate heat.

Add onion.

Sauté, until soft and translucent.

Add mushrooms.

Raise heat to high.

Season with salt and pepper.

Sauté, until they squeak and give up their juices.

Add quinoa, with a bit more oil, if necessary.

Stir to coat.

Add hot stock all at once.

Bring to a boil.

Cover with tight-fitting lid.

Reduce heat.

Cook until quinoa is tender, about 25 to 30 minutes.

Add more liquid, if necessary.

Coat the bottom of another heavy casserole dish with oil.

Sauté onion briefly.

Add black quinoa.

Stir to coat.

Add stock all at once.

Stir well.

Cover.

Reduce heat.

Cook until quinoa is tender, about 40 minutes.

Combine black and natural quinoa together in a large mixing bowl.

Stir in scallions, kale and bell pepper. Taste and adjust the seasonings. Drizzle olive oil and vinegar, to taste, and set aside.

Cover and refrigerate for up to 6 hours. Bring to room temperature before serving.

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