4th of July Recipes from the Sammons Center Staff

As this is a long holiday weekend for the Sammons Center’s staff, we wanted to share a few 4th of July recipes that recipes we’ll be making this year. From salads and soups to BBQ and even dessert, we hope you are able to concoct one of these yummy recipes and have a fun, cool, and creative holiday!

Watermelon Blueberry & Feta Salad

From Running in a Skirt by Julie Wunder, shared by Hannah Garcia | Director of Development

Ingredients:

• ½ seedless watermelon, cubed (about 8-10 cups)
• 1 cup blueberries
• ¼ cup crumbled feta
• 2 tablespoons mint leaves, chopped (If you love mint, use more)
• For the dressing: 2 limes, juiced

Optional:

• 1 lime, juiced
• 2 teaspoons olive oil
• 2 teaspoons honey
• ¼ teaspoon sea salt

Instructions:

1. Combine the fruit, mint, and cheese in a bowl.
2. Toss in the lime juice or use the optional dressing.
3. Serve immediately.

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White Gazpacho Soup (Cold)

An original recipe shared by Joanna St. Angelo | Executive Director

Ingredients:

• 3 slices soft sandwich bread, crusts removed and torn in small pieces
• 1 Leek, washed thoroughly and sliced thin
• 1 – 2 medium cloves of garlic minced
• 1 lg. shallot diced
• 1/4 cup sliced or slivered almonds plus more sliced almonds for garnish
• 1 English cucumber peeled, seeded and chopped
• 1/2 cup chopped celery leaves or inner stalks chopped
• 2 Tbspn Cream (or Sour Cream or Greek Yogurt)
• 1/4 cup olive oil
• 1 1/2 Tbspn Sherry Vinegar
• 1 – 2 cups plain unsweetened almond milk
• 1 cup water (may not need all of this)
• Salt to taste

Instructions:

1. Saute leeks, shallots and garlic until softened but not browned.  Put in refrigerator to cool
2. Soak torn bread in water for a few minutes
3. Squeeze excess water from bread and put in blender
4. Add almonds, vinegar, and cream to blender and process until smooth
5. Add cooled leek mixture and process until smooth (process after each addition to ensure smooth texture)
6. Add cucumber and a small amount of almond milk and process until smooth
7. Add celery and more almond milk and process until smooth
8. Add the rest of the almond milk and some water if needed for desired consistency
9. Add salt to taste
10. Process some more if texture is not as smooth as desired.  Can be strained through a sieve or chinois but not necessary
11. Chill completely
12. To serve portion in bowls and sprinkle drops of green oil on top.  Garnish with sliced almonds.
13. For special presentation also add one or more edible flowers as garnish along with almonds and green oil.

GREEN OIL

Process 1 Tbspn chopped chives or other herb with ½ cup olive oil and let sit for an hour.  Strain through a sieve and add a few drops to each bowl of soup before serving.  Oil will keep in the refrigerator for about a week.

LAVENDER ALMONDS (OPTIONAL GARNISH)

Saute ¼ cup sliced almonds in oil.  Remove from oil and toss with mixture of 1 Tbspn salt and pinch of ground lavender.

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Pork BBQ Skewers

Family recipe shared by Marica Cruz | Assistant Office Coordinator

Ingredients:

Ingredients:

Cake: