Page 20 - Florida Sentinel 6-22-18

Recipes
Juneteenth commemorates the June 19, 1865, announcement of the abolition of slavery in the U.S. state of Texas, and more generally the emancipation of enslaved Black people throughout the former Confederacy in the United States.
Juneteenth is recognized as a state holiday or special day of observance in 45 states.
Celebrations may include street fairs, cookouts, family reunions. The Mascogos, descendants of Black Seminoles of Coahuila, Mexico also celebrate the Juneteenth.
From lighter burgers to smoky grilled chicken, savor these best-tasting healthy recipes all summer long and es- pecially to celebrate our ancestors and the end of slavery.
To keep celebration foods light and healthy, do your version of salads, potato, macaroni, pasta and green salad —- don’t leave the mayo out, just use less of it. Loading up your salads with plenty of fresh vegetables gives it extra crunch and ups the nutrients, too.
Watermelon Gazpacho
Ingredients:
1 large tomato, pureed
1/2 serrano chile
2 cups cubed fresh watermelon 1 teaspoon red wine vinegar 1/4 cup extra-virgin olive oil
2 tablespoons minced red onion 1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
Macaroni Salad
Directions: In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.
Watermelon is one of the best ways to hy- drate during the hot summer days. Here is a recipe with a twist.
Ingredients:
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley 1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Pickled Shrimp
Directions: Bring Old Bay and 8 cups water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2 minutes. Drain and transfer to bowl of ice water to chill; drain again.
Finely grind celery seeds and allspice in a spice grinder; transfer to a bowl and stir in oil, juice, parsley, salt, chile flakes, garlic, and bay leaves. In a 1-qt. glass jar, layer shrimp and onions; pour over oil mixture. Cover with lid; chill overnight be- fore serving.
Ingredients:
2 tbsp. Old Bay seasoning
1 lb. (26–30 count) medium shrimp, peeled and deveined
1⁄2 tsp. celery seeds
1⁄4 tsp. allspice berries
1 cup extra-virgin olive oil
1⁄3 cup fresh lemon juice
1⁄4 cup packed flat-leaf parsley leaves, finely chopped
1 tbsp. kosher salt
1⁄2 tsp. crushed red chile flakes
2 cloves garlic, finely chopped
12 dried bay leaves
1⁄2 medium yellow onion, thinly sliced lengthwise
Directions: In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3
days.
Directions: For the chicken: Bake the chicken using favorite sea- sonings.
Place a grill pan over medium-high heat or preheat a gas or char- coal grill.
Remove the meat from the marinade. Discard the marinade. Grill the chicken Transfer the grilled meat to a cutting board and cut crosswise. For the salsa: In a small bowl mix together the salsa in- gredients.
To assemble: Using the butter lettuce leaves, make tacos using slices
of flank steak and avocados. Drizzle with the salsa.
Light Tacos
Ingredients:
Chicken
2 1/4 pound chicken
Salt and freshly ground black pepper Season to taste
Salsa:
1/3 cup low-sodium soy sauce
1 large lime, juiced
1/2 serrano chile, seeded and minced
1 green onion, thinly sliced
2 teaspoons chopped fresh cilantro
1 head butter lettuce, leaves separated 1 avocado, peeled, pitted, and thinly sliced
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JUNE 22, 2018