The 4th of July is the most iconic of American holidays. One can enjoy experiences steeped in history as well as newer editions of tradition throughout the nation. We can go back in time with historical pageants, the Boston Pops playing a televised concert (CBS) on the banks of the Charles River ending with the 1812 Overture and fireworks, or in Philadelphia where they host reenactments at Independence Hall with a reading of the Declaration of Independence.
Nation-wide, more current traditions abound like picnics, going to the beach, watermelon-eating contests, baseball games and barbecues, all replete with our signature red, white and blue. Favorite summer time foods have a sort of reunion on the 4th. All of them appearing together at the party; the hamburgers, hotdogs, coleslaw, baked beans, corn on the cob, root beer, and apple pie being mainstays of most 4th of July gatherings. It is basically a casual, relaxed, idyllic summer day with the bonus of a feast, color theme, fireworks and parades.
Curiously, the original gatherings for barbecue dinners in celebration of Independence Day were more formal affairs that one newspaper described as elegant in 1808. By 1820 they had become more standardized along the east coast. Citizens would form a processional, led by the local militia and they would march to the courthouse or church where someone would read the Declaration of Independence from the steps. Then the crowd would sing patriotic songs as they walked together into the shady grove where the barbecue feast was waiting. It was free to all, donated from the local farmers and stores of what was available, such as meats, baked goods and fresh produce.
At Life with Moxie, we aim to offer inspiration and guidance with fresh insights, having gleaned the benefits of what has come before. To do things that honor the past while advancing our health and wellbeing today. So below you will find a Moxified 4th of July menu that is both steeped in tradition while keeping an eye on your health and it is both gorgeous and tastes amazing! Because in celebrating this fine country of ours, which we often do with abandon, I want us also to honor ourselves, by making choices for ourselves and our families that in the long-term offer a significant return on investment. So let’s celebrate well and have a revolutionary 4th with our food!
As John Adams declared in a letter to his wife Abigail after signing the Declaration of Independence on July 2nd, "I believe that it will be celebrated by succeeding generations as the great anniversary festival, it ought to be celebrated by pomp and parade, with shows, games, sports, guns, bells, bonfires, and illuminations from one end of this continent to the other..."
So ladies, pull out your white jeans, navy and white striped oxford, red canvas wedges, Jackie O glasses and red tote tied off with a white star-spangled scarf. Men, grab your navy sunglasses and driving mocs, red linen pants and white linen shirt and own this Independence Day with style! Show up to the party on your navy cruiser bicycle with the basket holding a bottle of Caraccioli Cellers Brut Cuvee and a baguette and you’ll be the undisputed style icon of the day.
Happy Birthday America!
Life with Moxie 4th of July Menu
Beer-Can Cabbage Sandwiches
Roasted Vegetable Salad
Charred Pineapple Salsa with Organic Corn Chips
Peach Cobbler
Watermelon Mint Limeade
Beer-Can Cabbage Sandwiches
inspired by Epicurious
Serves 6
[caption id="attachment_362559" align="alignright" width="300"]
Burger photo by Chelsea Kyle, Food Styling by Dawn Perry.[/caption]
1 large purple cabbage (about 3 1/2 lbs)
2 T olive oil
1/2 t kosher salt, plus more
1/4 t freshly ground black pepper, plus more
1 (12-oz) can pale lager
2 c barbecue sauce, divided
1/2 large white onion, cut into 1/2" rings
1/4 c vegan mayonnaise (I prefer Just Mayo)
2 T apple cider vinegar
1/4 t coconut sugar or maple syrup
1 medium carrot, coarsely grated using the grater disk on a food processor or the largest holes on a box grater
1/4 c red onion, finely chopped
6 seeded Kaiser rolls or sturdy hamburger buns
6 to 12 slices vegan cheese of choice, (I love Follow Your Heart Provolone slices, or Daiya Cheddar slices)
Sliced pickled jalapeños (for serving)
Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"–deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.
Pour out (or drink) half of the beer. Slide cabbage over beer can so cabbage sits snuggly over the open mouth of can that is now underneath it and on a flat surface. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45–50 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.
Meanwhile, whisk mayo, vinegar, sugar, and remaining 1/2 t salt and 1/4 t pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.
Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Coarsely chop white onion rings and toss with cabbage in a medium bowl with remaining 1 ¼ c barbecue sauce (you should have about 6 cups barbecued cabbage).
Halve rolls and grill until toasted, about 30 seconds. Arrange 1 c barbecued cabbage on each bottom bun. Top each with 1 or 2 slices cheese, 1/4 c cabbage slaw, and pickled jalapeños, if using. Top with top buns.
Do Ahead: Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave.
Roasted Vegetable Salad
Serves 6-8
Vinaigrette
3 T red wine vinegar
1 shallot, finely chopped
1 garlic clove, minced
1 T fresh Italian parsley, chopped
1 T fresh chives, chopped
1 T fresh basil, chopped
2 sprigs of thyme, pull leaves from stems
1 T Dijon mustard
1 T fresh lemon juice
3/4 cup extra-virgin olive oil
Vegetables
1 bunch asparagus spears, each trimmed to 5-inch length
8 green onions, green tops trimmed
4 medium zucchini or summer squash, each cut lengthwise into 1/4- to 1/3-inch-thick slices
2 large ears of corn, husked
4 large carrots, cleaned and halved lengthwise
4 medium heads of Belgian endive
2 small heads of radicchio, halved through core
6 plum tomatoes, halved lengthwise
Olive oil (for brushing)
For vinaigrette:
Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. Do ahead: can be made 2 hours ahead. Let stand at room temperature.
For vegetables:
Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for carrots and corn. Return vegetables to same sheets.
Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning to soften, about 1 minute longer. Transfer to sheets with other vegetables.
Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead: can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.
Charred Pineapple Salsa
from Jamie Oliver
1 fresh pineapple
2 fresh chilies, mixed colors if possible, chopped (seeded if you need less heat)
½ a bunch of fresh mint
1 small red onion, minced
2 limes, juiced
extra virgin olive oil
Trim away the pineapple peel and thorns. Slice the flesh into wedges, cutting out and discarding the tough core. Dry fry the wedges in a large frying pan over a medium heat for around 4 minutes, or until charred, turning occasionally. Finely chop the wedges, then place into a bowl. Pick and finely chop the mint leaves, then peel and finely chop the onion and add to the bowl. Squeeze in the lime juice and drizzle with extra virgin olive oil. Season to taste. Serve with organic corn chips
Peach Cobbler
1/2 c vegan butter (I use Smart Balance)
1 c self-rising flour
1 ½ c coconut sugar, divided
1 c soy milk
4 c fresh ripe peach slices
1 T lemon juice
Ground cinnamon
Melt butter in a 13- x 9-inch baking dish. Combine flour, ¾ c sugar, baking powder, and salt; add soy milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir). Mix remaining 3/4 c sugar, peach slices, and lemon juice, pour over batter (do not stir). Sprinkle with cinnamon. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Watermelon Mint Limeade
Serves 4–6 (about 5 cups)
8 c cubed watermelon (seeds removed or get seedless)
3/4 c freshly squeezed lime juice
1/4 c coconut sugar, or more to taste
Lime slices, for garnish (optional)
1 mint leaf per glass, torn in half
Vodka (optional)
Place half of the watermelon cubes in a blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. You should end up with about 1 quart of watermelon juice.
Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved. Taste, and add more sugar if necessary. Transfer the limeade to a lidded glass container(s) like ball jars or a pitcher and refrigerate until thoroughly chilled.
Serve over ice in tumblers, with torn mint leaves and lime slices for garnish, with or without vodka.
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