7 reasons I love the 4th of July:
1. My mom’s corn and black bean salsa. (I have an addiction)
3. Sunshine (hopefully)
4. Kids driving golf carts into dessert tables. (Hilarious but sadly no one got any red, white or blue desserts last year thanks to him)
5. Fireworks! (Yup, I think my hometown might be the only place left in SoCal that allows street fireworks.)
6. Neighborhood block parties where kids on mopeds have fireworks shooting out of their helmets! (It really happens…their dad is a mechanical engineer.)
7. Food. Potlucks. Food. (Duh.)
Here are some red, white and blue scrumptious foods that come from some of my favorite food blogs!
I have also included a few additions from the archives of the LYK to help jog your memory a tid bit.
Caroline from Sweet Caroline’s Cooking – Grilled Corn with Honey Ancho Chile Butter
Caitlin from Bicycle Built for Two – Watermelon Lemonade
From the Little Yellow Kitchen – Baked Blueberry and Peach French Toast
From the Little Yellow Kitchen - Mustard Crusted Pork Tenderloin with Balsamic Blueberry Sauce
Red, White and Blue
From the Little Yellow Kitchen – Lemon Curd Trifle with Fresh Berries (Feeds a crowd!)
And last but not least, a new red and white recipe in honor of the fourth.
This salad will knock the pretty little bikini’s off of your friends this weekend.
Yikes. Sorry about that. Hopefully your friends keep their bikinis on!
You won’t have to worry about covering up that leftover winter chub at the 4th of July celebrations if this healthy item is on the menu!
we’re I’m discussing knocking bikini’s off, I might as well bare it all and let you know that I was slightly afraid of making barely.
It was my first attempt and I’m happy to say it was a success and not nearly as dreadful as I had imagined!
Try it my friends. It’s tasty. And healthy. And hearty. And the new quinoa.
Whoa, I’m not sure where that came from. I take that last little detail back. I still adore quinoa as if it were my child…if I had child.
Barley, Beet and Feta Salad
1 cup Barley
2 1/2 cups chicken broth or water
1/3 cup crumbled feta cheese
1/2 can sliced beets, cut into small squares (or 1 cup fresh beets)
2 green onions, thinly sliced
Juice of one lemon
Bring chicken broth or water to a boil. Add barely and simmer for 35 minutes.
Add feta, beets and green onion. Toss to combine.
Squeeze lemon juice over the salad and mix it in. Garnish with more green onion.
Happy 4th of July! Eat well my foodie friends.
From the Little Yellow Kitchen,