Planning a menu for a holiday like the Forth of July can be a lot of fun- but it can also be stressful. For this fourth, we had an out of town family visitor staying with us and planned a picnic at the local park with a view of the fireworks.
Beverages: Jeri Ryan’s Peach Sangria (recipe was improved with a bottle of champagne)
Homemade Celestial Seasonings Peach Passion Tea, chilled, no sugar added
Side Dishes: Elise’s Dad’s Potato Salad (sans celery, onion instead of scallions)
Bette Hagman’s Rapid Rise French Bread
Basil Dipping Oil
Dessert:Pamela’s GF Brownie Mix with extra chocolate chips
After we enjoyed our feast, we watched the fireworks. In the past five years, I’ve spent more Independence Days in Japan than in the states, and it was really nice to enjoy the holiday somewhere where it was actually being celebrated. The potato salad was cool and creamy, the grilled tofu was succulent and flavorful, and the french bread was chewy and faintly sweet, perfectly complimented by the basil-balsamic dipping oil. Menu aside, it was celebrating together that made this a holiday to remember. Happy Independence Day, all! I hope you had a delicious celebration with family and friends!
Ginger Peanut Sauce
3/4 cup coconut milk
2 tbsp peanut butter
1 tbsp minced fresh ginger
1 clove garlic, minced
1 tbsp light brown sugar
1 tbsp GF tamari
1 tbsp fresh lemon juice
Blend all ingredients and then simmer on low until sauce thickens slightly, for around 10 minutes.
Serve with roasted veggies
As Food on the Road
Serve on Thai kitchen rice noodles heated in a microwave with some fresh chopped veggies, grilled veggies, or grilled tofu