I know this is a little late, so I’m sorry! We had a really colorful Fourth that ended with literally laying beneath the Lenox Square fireworks in Buckhead. I have to say, I’m from New England and I have never seen fireworks that great before.
Not pictured is our typical grilling stuff — grilled corn on the cobb and Veggie Medley burgers with all the fixins.
Mango Salsa — This was 4 mangos cubed, half a large red onion diced, about 1/2 cup of jarred jalapeno slices diced up with some of the juice, lime juice, salt and pepper, and two red bell peppers roasted and diced. No oil used in roasting, just a non-stick baking sheet.
My Mum’s Pasta Salad — minus the feta. Someday I will figure out vegan feta and this will be complete, but until then it’s the dressings that make this pasta salad awesome. No mayo, obviously. Yuck!
We use Ken’s Steakhouse Lite Italian and Sweet Vidalia Onion dressings. You only need a little bit of the sweet onion, maybe even a fifth of the Italian you’ll use. As for the rest, it’s adaptable; we use a rotini noodle because it retains a lot of the dressing, raw broccoli, grape tomatoes, red onion, and bell peppers.
These were the star, at least for me. Find out how to make my Caramelized Onion “Goat Cheese” Tarts. They took a few tries to perfect!