For a Fresh and Festive 4th of July: Blueberry, Pepita Salad with Raspberry Vinaigrette

A favorite addition to 4th of July BBQ's! 

The 4^th of July is the official start of BBQ season in my book! Celebrating America’s birthday could not get any better than enjoying some delicious summer cocktails and tangy, smoky meat straight off the grill. While I’m a huge fan of the traditional potato salad, baked beans and grilled corn, I always enjoy introducing a fresh and fun side to the BBQ mix. This flavorful red, white and blue salad is just as satisfying as it is light and healthy. The berries in this dish are full of vitamins (like K and C), but also have phytonutrients, which food scientists believe may increase the metabolism of fat cells (helloooo, bikini season). The pepitas, or pumpkin seeds, in this dish add a crunchy, earthy flavor and are also high in magnesium and zinc. This festive salad will be a delicious and festive addition to any 4^th of July party!

My favorite part of this salad is the dressing. This vinaigrette is unlike the bottled variety with no syrupy, overly sweet after taste. The fresh raspberries and hint of mint enliven the salad and won’t give you a sugar high; you’ll have to wait for the dessert table to accomplish that!

Blueberry – Pepita Salad with Raspberry Vinaigrette

Salad

6 cups fresh mixed greens (any leafy green you like will do)

1 cup fresh blueberries

½ cup pepitas, shelled (pumpkin seeds)

¼ cup radishes, halved and thinly sliced

3 to 4 ounces goat cheese

10 mint leaves, if desired

Vinaigrette

1 cup fresh raspberries (frozen will also work)

Juice and zest of 1 lemon

¼ cup walnut oil (grapeseed or pumpkin seed oil work well, too)

1 tbsp honey

1 tbsp water

3 large mint leaves

pinch of cinnamon

Salt and Pepper

Preheat oven to 375˚. Spread pumpkin seeds in a thin layer on a pan and roast for 10 minutes to release flavors and crisp. Remove from oven and let cool.

 

When making this dish start with the vinaigrette. Letting it sit while you’re making the salad allows the mint flavor to bloom.  In a food processor or blender purée  raspberries, lemon juice and lemon zest. With the food processor running, slowly add the oil first, then the honey.  Make sure to taste the vinaigrette after adding the honey. Depending on how tart the lemon you use is, you may want to add a bit more honey. In full disclosure, I prefer this vinaigrette to be tart and tangy, but if you enjoy sweeter dressings you may consider doubling the amount of honey.  Add water to thin if desired.  Add mint leaves, cinnamon, salt and pepper and pulse about 5 times to combine.  Set aside.

In a large serving bowl, combine greens, ½ cup blue berries, ¼ cup pumpkin seeds, ⅛ cup radishes and salt and pepper. Toss with half of dressing until combined. Scatter remaining blueberries, pumpkin seeds and radishes on top. Crumble goat cheese on top of the salad. If you’re a big mint fan, chiffonade 10 mint leaves and sprinkle over the salad. Drizzle remaining dressing on top, or set next to the salad bowl in a serving dish so guests can add it themselves.  

If you want to make this salad a full meal, as I sometimes do on hot summer days, add some grilled chicken and you’ll surely be satisfied.

Enjoy with a mint julep (the perfect summer cocktail) and plenty of BBQ! Have a very happy 4^th of July! 

I love the colors in this salad! So summery and fun. 

Working for the weekend: Open-faced Egg and Goat Cheese Sandwich

It’s only Tuesday, but I’m dreaming of Saturday already! Most weekday mornings lend themselves to a cold, quick breakfast, but weekends are all about leisurely mornings with a delicious, savory breakfast. While I am not the first person to say no to indulgent brunch foods, I much prefer a breakfast that helps jump start my day rather than weigh me down.

This open-faced egg sandwich was the perfect way to kick-off a weekend away in the hills along Russian River. The eggs are a great source of protein, which not only keeps you full since proteins take longer to digest, but can also help regulate your appetite throughout the day.

Perfect start to our weekend away! 

Open-faced Egg and Goat Cheese Sandwich

4 large, preferably cage-free eggs

2 Tbsp water

butter for pan

1 heaping Tbsp goat cheese

2 Tbsp plus 1 tsp chives, finely chopped

Kosher salt and fresh cracked pepper to taste

1 loaf whole wheat ciabatta bread

In a medium sized bowl, whisk eggs with 2 tablespoons water until thoroughly combined.  Place a small amount of butter in a medium skillet and heat over medium-low heat. Eggs can take on a rubbery texture when cooked over high heat, so keep an eye on the flame. Low and slow is the best method for creamy eggs!

Pour egg mixture into the pan and add small goat cheese crumbles. Stir making sure to scrap the sides of the pan. Cook until eggs begin to come together then add the 2 tablespoons chopped chives, salt and pepper. While the eggs continue to firm slice the loaf of bread parallel to the counter and then into 4 inch wide pieces.  Toast to desired crispiness.

Gently spoon the eggs on top of the toast and garnish with remaining 1 tsp of chives. Add a few turns of cracked pepper to finish and voila! Enjoy this satisfying breakfast with some fresh berries and orange juice and get ready for a great weekend! 

Enjoying breakfast on the cozy deck overlooking the tree tops.