Karen Schuppert

Karen Schuppert

Since this column actually runs on the 4th of July, I thought it might be fun to share some of my favorite festive recipes for the occasion. In keeping with what’s in season, many of the ingredients are available at the farmers’ market.

Red, White and Blue Salsa

Makes 3 cups.

This salsa is great with chips or on top of grilled fish or chicken. It is best eaten the day it’s made.

1 cup fresh blueberries

1 cup diced strawberries

1 cup diced jicama

1/3 cup chopped cilantro

1/4 cup finely chopped red onion

1-2 tablespoons finely chopped jalapeño pepper, stemmed and seeded

Juice of 1 large lime

Sea salt, to taste

Organic tortilla chips, for serving

In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeño, and lime juice. Stir until well combined. Season with salt, to taste. Serve with tortilla chips at room temperature or chilled.

Red, White and Blue Daiquiris

Makes 6.

Omit the alcohol and substitute blueberries for kids to enjoy this festive beverage, too.

Red:

1 cup frozen strawberries

1 cup watermelon chunks, frozen

2 tablespoons fresh lime juice (about 2 limes)

2 tablespoons white rum

1 tablespoon sugar

1 cup ice cubes

White:

1 cup coconut sorbet (available at Napa Farmers’ Market)

1/4 cup rum

2 tablespoons fresh lime juice (about 2 limes)

1 cup ice cubes

Blue:

1/3 cup blue passion fruit liqueur, such as Hpnotiq or Alize

1/4 cup fresh lime juice (about 4 limes)

2 tablespoons blue curacao liqueur

2 tablespoons white rum

2 tablespoons sugar

2 cups ice cubes

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Begin by making the red layer: Put the frozen strawberries, watermelon, lime juice, rum, sugar and ice in the carafe of a blender. Blend until thick and smooth. Stir in 1 to 2 tablespoons water if the consistency is too thick. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer.

For the white layer: Rinse out the blender and add the coconut sorbet, rum, lime juice and ice. Blend until thick and smooth. Transfer to another large measuring cup or small bowl and place in the freezer while you make the final layer.

For the blue layer: Rinse out the blender and add the passion fruit liqueur, lime juice, blue curacao, rum, sugar and ice cubes. Blend until slushy and there are no chunks of ice left. Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup each. Gently spoon 1/3 cup of the white layer over the red layer so they stay separate. Finish by spooning 1/3 cup of the blue layer over the second layer in each glass.

Watermelon, Blueberry, Feta Salad

Serves 6-8.

6 cups cubed watermelon

2 cups fresh blueberries

1 cup feta cheese, crumbled

2 Tablespoons fresh mint, or basil, chiffonade

2 Tablespoons fresh lime juice

1 Tablespoon fresh lemon juice

3 Tablespoons olive oil

1 Tablespoon honey

Salt and pepper, to taste

Add cubed watermelon, blueberries, feta, and mint (or basil) to a large bowl.

In a separate small bowl, add lime juice, lemon juice, olive oil, honey, salt and pepper. Whisk until blended. Add more salt and pepper to taste.

Just before serving toss fruit and cheese together. Drizzle with dressing and toss again to coat fruit with dressing. Serve immediately.

Want more seasonal recipes? Check out Karen Schuppert’s latest blog post: Cauliflower Tacos in less than 10 minutes! www.karenschuppert.

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