By REBECCA TURNER
3 cheers for food and freedom
July 4th is all about patriotic music, red-white-and-blue food, and fireworks to celebrate our country’s freedom. But it is also a time to reflect on God’s goodness to us as a nation. Stamped into the Liberty Bell in Philadelphia, which proclaimed America’s independence, is, “Proclaim liberty throughout all the land unto all the inhabitants thereof” (Leviticus 25:10, KJV). So this July, let’s eat, drink, and have faith in God’s will for all His people. “Blessed is the nation whose God is the Lord” (Psalm 33:12).
There’s nothing more fun than serving freedom-themed food on Independence Day, or any other day for that matter. From red-white-and-blue appetizers to grilled summertime staples, there’s something for everyone in these all-American eats.
RED, WHITE AND BLUE POTATO SALAD
- 3 pounds (about 4 cups) small red, white, and purple potatoes, halved
- 1 tablespoon dried parsley (3 tablespoons fresh)
- 1 teaspoon dried dill (1 tablespoon fresh)
- 1/4 cup chopped red onion
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 4 tablespoons stone-ground mustard
- 1/2 teaspoon salt and pepper (or to taste)
Place halved potatoes in a medium saucepan and cover with water. Bring potatoes to a full boil and boil for 13-15 minutes or until potatoes can be pierced easily with a fork. Drain potatoes, pat dry with a paper towel, and transfer to a large bowl.
(To keep purple or blue potatoes from bleeding onto others, boil separately, using same instructions for red and white potatoes.)
While potatoes are cooling, form the dressing. In a small bowl, whisk together parsley, dill, onions, vinegar, olive oil, mustard, salt and pepper. Pour dressing over slightly warm potatoes and gently toss to cover.
Serve potato salad warm, room temperature or chilled.
- 1 pound lean beef or turkey
- 1 large egg
- 1 medium jalapeno pepper, seeds and ribs removed, minced
- 2 ounces onion, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices American cheese
- 4 hamburger buns of your choosing
Preheat grill to medium-high. Place all ingredients except cheese and buns in a medium mixing bowl. Mix together. (It’s easiest to use your hands.) Divide mixture into 4 equal portions and shape into patties. Place patties on preheated grill. Close the lid and turn heat to low. When patties are cooked halfway through (about 5 minutes), flip the patties and close the grill. When burgers are cooked through (160 degrees), place one slice of cheese on top of each patty. Close the top of the grill and let cheese melt. Remove and serve on your favorite bun. Dress with desired condiments and enjoy!
AMERICAN FLAG FRUIT PLATTER
- 12 ounces (or 1 pint) blueberries
- 2 pounds strawberries
- 1 pound fresh red cherries
- 1 package white chocolate-covered pretzels
Wash produce, and arrange fruit and pretzel rows to resemble an American flag. Blueberries are the blue canton where the stars go. Make the stripes out of a row of strawberries, followed by a row of white chocolate pretzels, and then a row of cherries. Repeat. Substitutions: cheese for pretzels, grapes or blackberries for blueberries, raspberries or watermelon for cherries.
Using print, TV and radio, Rebecca Turner offers no-nonsense nutrition guidance, challenging the world’s view of wellness and leading women to let go of superficial numbers that don’t define their salvation or self-worth. Purchase her books “Mind Over Fork” and “Enjoy Good Health” on Amazon. Connect with her online at RebeccaTurnerNutrition.com.