No offense, Kermit, but it actually IS easy being green – and for your Fourth of July barbeque, it’s fun to be…purple!
For your Independence Day barbeque or get-together, change up more traditional veggies with their more colorful counterparts.
In Salad Joy I have a bright, Asian-inspired slaw called Sumi Salad. For more color make it with half green and half purple cabbage.
When making a large platter of crudité replace the raw white cauliflower with purple and the carrots with purple ones.
Look how cool purple carrots look when cut in half.
I did a little research and found out that purple cauliflower gets its color from anthocyanins – that also give purple cabbage and purple carrots their color. They also supposedly have big-time health benefits apparently, like regulating blood sugar and a lowering cancer risk.
Those little purple potatoes are so cute and different. Cut them in half, roast them with olive oil and sprinkle with Maldon and black pepper. Or make a Dijon and herb vinaigrette to pour over them when they’re still warm for a delicious and colorful potato salad. Either roasted or dressed as potato salad, they are great at room temperature - an easy Do-Ahead when the crowd comes over for barbeque.
My prosciutto wrapped radicchio is another pretty purple treat. And don’t forget the beets! In Salad Joy check out “You Can’t Beet It” – an easy Do-Ahead salad with farro and feta. It’s easily doubled for a crowd and travels well (just be sure to add the beets at the last minute).
When working with beets and purple potatoes remember to wear kitchen gloves, as they will stain your hands and everything else they touch.
Let me know how you are celebrating our Independence Day!