In partnership with Morton Salt I am sharing with you easy three summer recipes to make all summer long, not just for the 4th of July.
So now that the 4th of July has passed how did you all celebrate? I say that’s the official start of the summer season and when you just don’t want to be inside anymore. You want to enjoy the summer days and spend time with family and friends. This 4th of July we did just that. We opened up our pool and served up these recipes I created with Morton Salt, which will become our summer staples moving forward.
Herby Potato Salad
A nice and cold potato salad is what I look forward too during the summer time. In this recipe we add in eggs for added protein and have a light hand with the vegan mayo. What gives this potato salad more flavor is the addition of lots of herbs. I used a combination of cilantro, parsley and dill.
Now to bring out the flavors more I added just a few pinches of Morton Coarse Sea Salt. I initially don’t add much, as each person has a different level of taste. So when serving the potato salad I also serve some extra salt on the side.
Herby Potato Salad
- 5 lb Russet Potato pealed and cubed
- 3/4 Cup Vegan Mayonnaise
- 1/4 Cup Capers
- 6 Hard Boiled Eggs Chopped
- 2 Tablespoons Mustard
- 1 Tablespoon Onion Poweder
- 1 Tablespoon Pepper
- 1/4 Cup Chopped Parsley
- 1/4 Cup Chopped Dill
- 1/4 Cup Chopped Cilantro
- 1 Tablespoon Morton Coarse Sea Salt
Garlic Chive Compound Butter for Grilled Corn
There is nothing better in the summer time than super sweet grilled corn. To counter balance that sweetness, I made some garlic and chive compound butter to slather on the warm corn.
To make, all you need is half a cup of butter, two tablespoons of fresh chopped chives and one clove of minced garlic. Mix it all in a small bowl and spread in a container. To finish, sprinkle Morton Coarse Sea Salt on the top of the butter. Serve at room temperature so it’s easier to spread.
Garlic Chive Compound Butter
- 1/2 Cup Unsalted Butter
- 2 Tablespoons Chives
- 1 Clove Minced Garlic
3 Ingredient Salty Vegan Caramel Sauce for Red, White and Blue Sundae
You have to finish off the 4th of July with the most American of all desserts and it could not be more simple. To make the Salty Vegan Caramel Sauce, all you need is one cup of date syrup and half a cup of cashew butter. Add in a teaspoon of Morton Coarse Sea Salt and mix well. The larger salt crystals add a crunch along with a burst of flavor to any food, making it a great option as a finishing salt on desserts.
That’s it, there is nothing to heat up or stir for a long time. In less than five minutes you have a delicious caramel sauce you can serve on top of vanilla ice cream, blueberries and some strawberries. It’s the perfect way to end any summer celebration.
3 Ingredient Vegan Caramel Sauce
- 1 Cup Date Syrup
- 1/2 Cup Cashew Butter
- 1 Teaspon Morton Coarse Sea Salt
Enjoying the 4th of July
After making all the food all that is left is to enjoy it. I created a little burger / salad bar where everyone ate buffet style.
Once everyone has a full plate I moved the sides to where everyone was sitting to make it easier to get seconds.
How did everyone else celebrate the 4th of July or better yet how many summer parties are you all planning? Happy Summer.
This post is sponsored my Morton Salt, however all recipes and photography are all my own.