Happy 4th of July! We are preparing to celebrate 250 years of freedom. We continue to aspire to bring our country closer to its aspirations of liberty and justice for all. Celebrate with grilling or go with Deli, it's a great day for getting together with family and friends and being proud of being an American. Try my Dad's
Deli Salads--they are the best!!
Fries 3 Ways
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What does the daughter of a Deli man serve on the 4th of July? Deli of course!! This is what we served at our house after my Dad bought the Royal Dell. Deli meats on rye, dripping with freshly made coleslaw, held together with a toothpick and dill pickle, hot dogs on a bun with a smorgasbord of toppings—mustard, relish, fried onions, jalapeños or sauerkraut. And the fabulous Deli salads for sides—coleslaw, potato salad, macaroni salad and health salad. Of course, 3 kinds of fries—from the classic white potato, to sweet potato and zucchini fries. They are good on the 4th of July and all year round. And for dessert, a cool watermelon bowl, filled with sweet, crunchy fruit for a hot summer night.
Fries 3 ways
Serves 3-4
#side #vegan #potato #zucchini
1 large potato
1 large sweet potato
3-4 large zucchini
2 tablespoons olive oil
2 teaspoons kosher salt
Several grinds of black pepper
Spices of choice
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Preheat oven to 400F.
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Cut the potatoes into slices, either thick or thin, according to your preference. Slice the zucchini lengthwise.
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Line an oven proof baking sheet with parchment. Place the potatoes and zucchini on the pan, with each one close but not overlapping.
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Drizzle each piece with olive oil. Sprinkle each with salt and pepper.
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Here’s where you can get creative—you can use only the seasoning with salt and pepper. You can add a spice mix of choice such as zaatar, Italian, spicy mies or more delicate. You can also put separate spices on each—paprika on the white potatoes, cinnamon on the sweet potatoes and parmesan on the zucchini. Add
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Bake for 30 minutes until the potatoes are fork tender and the zucchini is somewhat dry. All should be a bit golden in color.
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Remove from oven and serve immediately.
Foodie Lit
“I’d seen my stroke as a catastrophic interruption to my life, but it was revealing itself as a gift. One I would never have chosen, but whose value I could now begin to appreciate ."
Life can change in an instant. A storm, a fire or flood can destroy homes and lives. Sickness, such as a heart attack or stroke, can forever change language, mobility and lifestyle and life itself ften, the person is never able return to the same health or abilities again and the family may be changed forever.
Such is the case with Nir Peled. A devastating stroke at age 49 left him on the floor, unable to move or speak. “This past year has been the worst, and the best, of my life! It reminded me that our lowest moments become our greatest teachers, and taught me that vulnerability is the strongest path forward.”
