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3 Delicious Recipes to add to your 4th of July BBQ
I hope you’re all enjoying your Independence Day long weekend! I haven’t posted any recipes lately, and I thought it would be a great idea to share with you these three, to add to your 4th of July celebration. I’m sure you already have your menu planned, but you might like to do one of these easy, delicious and healthy recipes.
What about serving shots of refreshing gazpacho with all your other hors d’oeuvres? Let me tell you that your guests will be delighted! My recipe is very light since I don’t add bread as in the traditional recipe. I published it last year, and it was one of my most popular and shared posts. Find the recipe here.
You should try this Pistachio Chimichurri Sauce!
I got this Pistachio Chimichurri Sauce Recipe from Wonderful Pistachios and decided to share with all of you. As you probably know Pistachios are an excellent source of protein, 6 g per 1 ounce, which is the highest in comparison to other nuts. On the other hand, many nutritional studies found that consuming pistachios on a daily basis can help reduce LDL (Bad Cholesterol) levels since they have antioxidants, phytosterols, and unsaturated fatty acids.
As you probably know Pistachios are an excellent source of protein, 6 g per 1 ounce, which is the highest in comparison to other nuts. On the other hand, many nutritional studies found that consuming pistachios on a daily basis can help reduce LDL (Bad Cholesterol) levels since they have antioxidants, phytosterols, and unsaturated fatty acids. Also, many healthy diets include pistachios on their snacks due to their high levels of protein, low calories, low saturated fat and high unsaturated fat. Since we’re all trying to stick to a more healthy eating habits, I thought it would be a very good idea to post this recipe which BTW is delicious.
I hope you like it!
Even though this post is NOT sponsored by Wonderful Pistachios, I must give credit to the recipe and photos provided by the brand.
- Salt and freshly ground pepper, to taste
- 1/2 bunch parsley
- 4 cloves of garlic
- 1 cup of Wonderful Pistachios Roasted & Salted
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes or to taste
Combine the parsley, garlic, Wonderful Pistachios, red wine, salt, freshly ground pepper and 1/4 cup olive oil in a food processor. Pulse until well blended but still coarse. Remove to a small bowl and stir in the remaining olive oil and red pepper flakes. Reserve at room temperature for up to 6 hours or refrigerate if not using within that time frame.
Artichokes with Goat Cheese
I used to make this recipe as a gratin with Emmental & Gruyere cheeses. Then I found this one in the cookbook of The Parisian Diet by Dr. Jean-Michel Cohen and forgot about the other. This recipe is a perfect side dish, very low in calories, delicious and super easy to prepare.
1 Can Artichoke Bottoms
Small round aged goat cheeses- I used Bijou from Vermont Creamery
Herbes de Provence
Freshly ground pepper
Preheat oven on broiler
Lay the artichoke bottoms in an ovenproof dish previously sprayed with Olive oil. Put one cheese over each artichoke bottom and sprinkle with freshly ground pepper and Herbes de Provence. Let them on the broil until the cheese is lightly melted.
You can serve as Dr. Cohen suggest on a bed of mixed greens or simply some greens if you have a beautiful plate.