Hot! Hot! Hot! Are the only words to describe the past few weeks of summer! It’s hard to believe that we are past the half way mark of 2015 and the Fourth of July is here. My family 4th of July tradition was finishing the night with homemade banana ice cream (Hand cranked, yes, I’m old and food has always been a big aspect of family gatherings, and I still wonder how I became a chef?) served on top of a warm chocolate brownie while we watched our Uncle Mike light the fireworks. Yum! 
At this time of year, you really don’t have to second guess the menu…it’s BBQ; grilling hamburgers, hot dogs, ribs, fresh watermelon, corn on the cob, maybe a little potato salad. This year I am going with a No-potato salad…blasphemy you say? Well once you try this “faux-tater” salad you will have a hard time going back. Made with crisp cauliflower, dill pickles, olives, green onions, cayenne pepper, and fresh dill you won’t even know the difference. 
Isn’t that what America is all about? The freedom to eat what you want, share time with the ones you love, and having the freedom to be who you are. I have also included a bonus recipe that is patriotic and perfect for your upcoming holiday barbecue. The best part of this recipe is its simplicity. These Star Spangled Strawberries will be a hit! Everyone will admire your creativity and patriotic spirit, but also how delicious these little morsels are. I mean, who doesn’t like a chocolate dipped strawberry? Even better, roll it in blue sprinkles… (get it…red, white, and blue!). Happy Fourth of July to all and thank you to the many men and women who have served this great country!

No Taters Salad
1 head of cauliflower- cut into medium florets
4 eggs- boiled, peeled, and chopped
½ cup diced dill pickles 
3 stalks of celery, diced
1 cup of black olives 
½ cup chopped cilantro
¼ cup chopped dill
¼ cup diced red onion
2 cloves of garlic minced 
½ cup of mayonnaise
1 TBSP Dijon mustard 
1 TBSP Lime juice 
1 tsp cayenne pepper 
Pinch of salt and black pepper 
Steam the cauliflower florets for 5 minutes 
Transfer the steamed florets to a medium-sized bowl, and refrigerate them until cool enough to handle. (about 15 minutes).
Meanwhile, in a large bowl, combine the eggs, pickle, celery, olives, cilantro, onion, garlic, mayo, mustard, lime juice, salt and pepper. 
Remove the cooled cauliflower from the refrigerator, and chop it into bite-sized pieces. Add it to the rest of salad ingredients. Stir gently to combine. 
Taste the salad and add more salt and pepper if desired. 
Store the salad in an airtight container in the refrigerator or a cooler. 
Star Spangled Strawberries
1-2lbs Organic Strawberries
White Chocolate for candy making (Or package of White Candy Melts- Vanilla)
Blue sugars
Wipe strawberries clean. Melt chocolate according to directions. Be sure to not get any water into the melted mix as it will harden quickly….over heating will cause the same reaction. Dip strawberries half way into melted chocolate and then immediately into blue sprinkles…careful to cover only the bottom third of the berry in blue. This will give the look of red at the top, white chocolate in the middle and blue at the tip.

Posted on 2015-07-09 by Allison Davis