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Have a safe and happy fourth of July!

Thanks to Kentucky Proud Cantaloupe for this image

Thanks to all recipes for this recipe

Spinach Cantaloupe Salad with Mint

Ingredients:
Salad:

• 4 cups fresh spinach leaves
• 1 cup sliced cantaloupe
• 1 cup sliced avocado
• 1/2 cup diced red bell pepper
• 2 tablespoons chopped fresh mint leaves

Dressing:

• 1 tablespoon mint apple jelly
• 1 1/2 teaspoons white wine vinegar
• 3 tablespoons vegetable oil
• 1 clove garlic, minced

Directions:

Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.

Thanks to Vegetarians in Paradise for this image and recipe

Grilled Veggie Kabobs

Yield: 6 servings

Ingredients:

• 4 zucchini squashes, cut into 1-inch (2.5 cm) slices
• 4 yellow crookneck squashes, cut into 1-inch (2.5 cm) slices
• 3 red bell peppers, cut into 1 1/2-inch (3 cm) squares
• 2 large sweet onions, cut into 1 1/2-inch (3 cm) wedges
• 1 pound button mushrooms
• Prepared dressing or marinade

Directions:

1. Place each vegetable in a pile on a large baking sheet. Consider arranging them in the order you plan to thread them onto the skewers.
2. Brush the kebabs with your favorite well-seasoned oil and vinegar dressing, a prepared marinade, or your own homemade marinade. Place the kebabs on the grill and cook about 10 to 12 minutes, turning frequently to cook them evenly.

Note: Here are other vegetables you might consider for the kebabs:

• Yellow, orange and green bell peppers
• Patty pan squashes
• Red and white onion wedges
• Cherry tomatoes
• Eggplant cubes
• Bite-size chunks of sweet potatoes
• Bite-size chunks of butternut or kabocha squash

Stars and Stripes American Pie

Yield: 6 to 8 generous servings

Crust
1 1/3 cups (320 ml) raw almonds

15 pitted dates
1 tablespoon water
1/2 teaspoon coconut extract

Filling
2/3 cup (160 ml) raw cashews

1 12-ounce (340g) box soft silken tofu
23 pitted dates
2 tablespoons coconut milk
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

2 cups (480 ml) unsweetened flaked coconut, divided

Topping
1/2 pint (225g) fresh strawberries, sliced crosswise
1/2 pint (225g) fresh blueberries

TO MAKE A BASE FOR THE PIE, line a 12 x by 15-inch (30 x 35 cm) cutting board or tray with cooking parchment by wrapping it around the board and taping it on the bottom. Set aside.
TO MAKE THE CRUST, place the almonds into the food processor and process to an almost fine meal. Add the 15 dates, water, and coconut extract and process until the dates are well incorporated.
Turn the mixture out onto the parchment surface. Use your fingers or the back of a spoon to press the mixture into a rectangle 10-inches wide by 7-inches high (25 x 17.5 cm), keeping the edges even. Set aside.
TO MAKE THE FILLING, grind the cashews into a fine powdery meal in the blender. Add the tofu, the 23 dates, coconut milk, and the coconut and vanilla extracts, and blend to a thick puree on low speed. You may need to stop the machine and redistribute the ingredients. Alternatively, use the food processor.
Transfer to a medium mixing bowl, add 1 cup (240 ml) of flaked the coconut, and mix well.
TO ASSEMBLE THE PIE, spread the mixture over the top of the prepared date-nut crust, spreading to the edges to cover the crust completely. Top with the remaining 1 cup (240 ml) of flaked coconut.
Arrange the blueberries in the left top corner of the rectangle, to form the impression of white stars on a deep blue background. Form the flag’s red stripes with rows of strawberry slices placed closely together. To chill the pie for serving later, place several toothpicks into the pie so they stand up and protect the pie surface. Carefully wrap the pie with plastic wrap and chill.

Posted on July 4th, 2008 by Ruth
Filed under: Ruth's Take