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.
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.
Place the cubed potatoes in a steamer and steam for 20 minutes until soft. Cool to room temperature and place in a large bowl. Add in the rest of the ingredients and mix well. Place in the refrigerator for at least 4 hours or overnight. Before serving sprinkle a pinch of Morton Coarse Sea Salt on the top.
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.
Place the butter, 2 tablespoons of fresh chopped chives and 1 clove of minced garlic in a bowl. Mix until well combined. To finish sprinkle some Morton Coarse Sea Salt on the top of the butter. Serve at room temperature so that it’s easier to spread.
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.
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 and serve at room temperature over vanilla ice cream and berries.
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.
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