We didn't go crazy this year preparing a huge feast for a large crowd, but we still had a delicious meal and a wonderful time with family. My cousin, along with her husband and daughter, joined me at my parents' house…
My Cousin and Her Daughter
My Mom and Me
Sorry, the guys were outside cooking!
It's actually easy to provide a satisfying spread without overdoing it. My dad cooked corn on the cob and chicken breasts on the grill, my mom had prepared a crudité platter, and I brought pineapple (I used my handy pineapple gadget--see featured products for June) and my colorful Mango Slaw (recipe below). For dessert, my mom made my 2 all-time favorite cookes: shortbread (in the shape of stars for July 4th) and pecan crescents. We also had watermelon and my cousin's famous homemade lemon sherbet, not pictured but quickly devoured. Hopefully all the healthy food offset the sweet indulgences!
Not much for fireworks, we all headed back to our respective homes to take it easy that evening. I tried to walk my puppy dog to see if we had a view of the fireworks from my neighborhood, but at the first pop, he tucked his tail between his legs and dragged me home. Oh well. Next year I'll just have to leave him behind.
I hope you had a great time with family, friends or pets!
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Here's my recipe. Note: use one green onion first, then add the second one if you need it. I've never had a problem using two before, but this time, the onions were so strong it almost overpowered the delicate mango and lime sauce. I wish I would have used less. You never know with onions, so be careful.
MANGO SLAW
1 ripe mango, peeled and chopped (about 1-1/2 to 2 cups)
3-4 T. lime juice (to taste)
2 T. extra-virgin olive oil
1 t. sea salt
Tabasco to taste
Place above ingredients in a blender and process until smooth.
½ medium head of red cabbage, thinly sliced
2 large carrots, grated
2 green onions, green tops only, thinly sliced
1/2 c. chopped fresh parsley or cilantro
Mix above ingredients, add mango dressing and toss to coat.
