It’s the Fourth of July! Hurray! We’re ready for sunshine, cool drinks and something tasty from the grill.
But did you leave planning to the last minute? No problem. You and your family will get your fill with this adorable (and delicious) spread from Camp Makery! Red, white and blue hot dogs, pasta salad and ice cream with berries — summer foods at their finest.
Styling and recipes: Ashley Stanley, Camp Makery
Photography: Jessica Noelle Photography
Hot Dogs with Red, White and Blue Toppings
For the “Red”
2 medium red bell peppers
1 tablespoon liquid smoke
1 tablespoon soy sauce
2 tablespoons olive oil
Slice the onion into rings and the bell pepper into strips and place in a sauté pan with all of the remaining ingredients. Cover and sauté for 10 minutes or until the veggies are tender.
For the “White”
2 tablespoons olive oil
½ cup water
Slice the onions into rings and place in a sauté pan with water and olive oil, cover and sauté for 10 minutes. After 10 minutes remove the lid and allow it the juices to evaporate.
For the “Blue”
3 pounds of purple potatoes
4-5 sprigs fresh sage, chopped
2-3 tablespoons olive oil
1 teaspoon sea salt
4 green onion shoots, chopped
2 teaspoons garlic powder
1 teaspoon pepper
1 ½ cups of plain Greek yogurt
3 tablespoons mayo
Begin by cubing the potatoes, toss with olive oil, salt and sage and bake at 400 degrees for 10 minutes. Stir to rotate the potatoes and allow it to bake for another 7 minutes. Repeat this step another time. Remove from the oven when potatoes are tender. Set the potatoes aside or in a refrigerator to cool. While the potatoes cool, mix the sauce by combining the green onions, garlic powder, pepper, yogurt and mayo. Stir until fully mixed. After the potatoes have cooled to room temperature, pour sauce mixture over the potatoes and stir until fully combined
Put each of these toppings on top of a fully cooked hotdog of choice and serve remaining potato salad as a side dish.
Styling and Recipe by Leslie Marshall, Camp Makery
16 Ounces uncooked bow-tie pasta
8 Ounces uncooked cheese tortellini pasta
1 large diced red onion
1 pint halved cherry tomatoes
1 pint halved baby portabella mushrooms
6 ounces kalamata olives, chopped
1 English cucumber, quartered and sliced
8 ounces crumbled feta cheese
16-24 ounces Greek vinagerette
Directions: Boil your pasta until al dente, drain and set aside. Make sure if you are boiling your tortellini in the same pot as your bow-tie pasta you read the directions on each pasta, so you don’t over-cook the tortellini. In a large bowl combine cooked pasta, onion, tomatoes, mushrooms, olives, cucumber, feta cheese and vinaigrette. Gently toss with your hands or a pasta spoon. Chill salad in refrigerator over-night. You may find that the pasta will absorb a majority of the vinaigrette, so just add more to your pasta the next day.
Finish off your Fourth of July feast with a big bowl of vanilla ice cream (try making it yourself, if you have the time), strawberries and blueberries — yum!