HERE A R E A F EW J E F F E R S O N I A N A P P ROVED R E C I P E S
for Independence Day celebrations
Red, White & Blue Potato Salad with
Buttermilk Herb Dressing
Servings: 4
86
WBM july 2019
Red White & Blue Coleslaw
Servings: 4-6
1 cup mayonnaise
1½ Tbsp apple cider vinegar
1 Tbsp honey
¾ tsp celery seeds
1 tsp kosher salt
½ tsp freshly ground black pepper
½ medium red cabbage, very thinly sliced (about
4 cups)
½ medium white cabbage
2 medium white carrots, peeled, julienned or grated
1 red bell pepper, julienned
1 Granny Smith apple, chopped into matchsticks
Whisk mayonnaise, vinegar, honey, celery seeds,
salt, and pepper in a large bowl to combine. Add
white and red cabbage and carrots, red bell pepper
and apple to dressing and toss to coat. Cover and
chill until ready to serve.
In a large saucepan over a high heat boil the potatoes in salted water until
tender and easily pierced with a fork. Set aside to cool.
In a medium bowl, whisk together the mayonnaise, buttermilk, and Dijon
mustard. Add in ½ the green onions, ½ chives, ½ dill, ½ parsley, lemon zest,
salt, and pepper.
When the potatoes are cooled slice them in half.
In a large bowl, combine the cooled potatoes with the buttermilk dressing
and hard-boiled eggs and season generously with salt and pepper to taste.
Place in the fridge for 45 minutes to cool. When ready to serve sprinkle with
the remaining herbs.
2 pounds mixed heirloom
tomatoes
½ tsp fine grain sea salt
1 tsp freshly ground black
pepper
1 pound small mozzarella balls,
cut in half
2 avocados
6 canned anchovies
2 Tbsp capers
Small bunch fresh basil
2 Tbsp good balsamic vinegar
3 Tbsp spoons extra-virgin
olive oil
Wash the tomatoes, pat them dry, slice them into quarters and
place them in a medium sized bowl. Sprinkle with salt and black
pepper. Slice the mozzarella balls in half, dice the avocado and
add them to the tomatoes. Finely chop the anchovies and capers
together, tear up the basil into small pieces and add.
Drizzle with good quality olive oil and balsamic vinegar and mix
to combine all the ingredients.
2 pounds baby potatoes, mixed colors of
red, white and purple.
½ cup mayonnaise
½ cup buttermilk
1 Tbsp wholegrain Dijon mustard
6 green onions, chopped
2 Tbsp Italian parsley, chopped
2 Tbsp fresh chives, chopped
1 lemon, zested
2 hardboiled eggs, chopped
salt and pepper to taste
savor
Summertime Heirloom Tomato Salad
Servings: 4 side-dish servings