Red, white and blue food

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No need to spend your Fourth of July weekend cooking up a storm.

Celebrate the holiday with these red, white and blue, easy-to-prepare and serve delights!

Red cabbage and cranberry salad

Prep time: 10 minutes, cook time: 20 minutes

The natural sweetness of beets goes well with spiced red cabbage and cranberries for a delicious and unusual side dish that all will enjoy year-round. It is good warm, at room temperature, and even chilled.

Ingredients:

1 Tablespoon butter or oil

1-1/2 cups coarsely-shredded red cabbage

2 Tablespoons balsamic vinegar

1-1/2 cups peeled, coarsely-shredded cooked fresh or canned whole baby beets, drained

1/2 cup homemade or canned whole berry cranberry sauce

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

Preparation:

Melt butter in a large heavy pot. Add red cabbage and toss to coat. Cover pan and sweat the cabbage over medium-low heat about 5 minutes until limp, stirring occasionally.

Uncover and add balsamic vinegar tossing to coat. Continue to saute until red cabbage is al dente. Add beets, cranberry sauce, salt, pepper, cinnamon, ginger and cloves. Stir to combine.

Cover and continue to cook about another 10 minutes on medium-low heat or until cabbage is tender and ingredients are heated through.

Yield: 4 to 6 servings

Italian bean and tuna salad

Prep time: 10 minutes

Ingredients:

15-ounce can cannellini or Great Northern beans, rinsed and drained

6-ounce can white tuna packed in water, rinsed and drained

1/4 to 1/2 cup finely chopped red onion

3 Tablespoons snipped fresh parsley OR 1 Tablespoon chopped fresh basil

2 to 3 Tablespoons balsamic vinegar

1 Tablespoon olive oil

1/4 teaspoon freshly ground pepper

Preparation:

In medium bowl, combine beans, tuna, red onion, parsley o basil, and balsamic vinegar Drizzle salad with olive oil then sprinkle with pepper.

Yield: 6 servings

Blue potato salad

Prep time: 15 minutes Cook time: 15 minutes

Blue potatoes, bell peppers, and sweet onions form the base for a delicious honey mustard potato salad. If you cannot find blue potatoes you may substitute red or gold potatoes with equal success. This potato salad is even more pretty and nutritious if you do not peel the potatoes. Serve warm or cold.

Ingredients:

3 pounds blue potatoes, each one cut into 8 pieces

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 large sweet white onion, diced

Dressing:

1/3 cup honey

1/4 cup Dijon mustard

1 Tablespoon cider vinegar

1 Tablespoon balsamic vinegar

1/2 teaspoon celery seeds

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preparation:

Boil blue potatoes in salted water until just tender. Drain thoroughly and toss with green bell pepper, red bell pepper, and sweet onion.

Whisk together honey, Dijon mustard, cider vinegar, balsamic vinegar, celery seeds, garlic powder, salt and pepper. Pour over vegetables and gently toss to combine.

Blue Potato Honey Mustard Salad may be served warm or cold.

Yield: 10 to 12 servings

Tags: two harbors, community, food