Recipes for 4th of July

Susan Ritts, creator of Putting on the Ritts and Crazy Good Dressing, is here with some new recipes that would be great for your 4th of July celebrations.


Always a big hit. This salad has a little bit of lots of wonderful flavors and is beautiful to boot!!

1 container arugula
1 bag small potatoes, red or white, boiled until tender
6-8 hard boiled eggs cut into wedges
5 plum tomatoes, cut into bite-sized pieces
1 LB large shrimp (Either buy cooked shrimp or pan sear raw shrimp in CGD)
1 cup kalamata olives
1/4 cup capers
3 green onions, chopped
CGD Seasoned Olive Oil – or EVOO

Put arugula, onions, capers, olives and potatoes in a large bowl. Dress with CGD and toss gently to combine and coat with CGD. Arrange tomatoes & shrimp on top of salad. Then top with hard boiled egg wedges. Drizzle additional CGD on top of salad



This is a terrific lighter version of the traditional coleslaw-swimming-in-mayo.  Light, crisp flavor. The caraway seeds are a MUST.

1 head red cabbage, thinly sliced and chopped into approximately 1 inch pieces
3 large lemons
3 tablespoons caraway seeds
3/4 cup light mayonnaise
1 thinly sliced red onion
1-1/2 teaspoon salt
2 teaspoons pepper

Place thinly sliced cabbage and onion in a large bowl. Add mayonnaise, salt and pepper and mix well. Slice lemons in half and squeeze juice into cabbage mixture (wrapping lemon halves in cheesecloth will ensure no seeds escape into coleslaw). Mix well. Add 3 tablespoons caraway seeds to cabbage and toss well to thoroughly combine all ingredients. Give the slaw several hours to blend flavors prior to serving, or refrigerate overnight. Remove from refrigerator an hour prior to serving. This is delicious as a side and as a topping on pulled pork or chicken sandwiches.



2/3 box of angel hair pasta
1 1/3 cup finely grated Asiago cheese
1/3 to 1/2 cup olive oil
4 medium size morel mushrooms, chopped (optional)
1 large lemon or 2 small lemons
1 tablespoon sea salt

1 tablespoon black pepper Zest lemons. Cut lemons in half and set zest and lemons aside. In large pot, boil water. Add pasta and cook until al dente, about 5 minutes. Drain pasta. Put pasta back in large bowl and add 1/3 cup olive oil and mix well with pasta tongs. Squeeze juice of lemon into pasta then add lemon zest, salt, pepper and grated cheese (reserving 2-3 tablespoons to top pasta). Add mushrooms if using. Thoroughly combine ingredients by tossing pasta. Put pasta in a large serving bowl. Top with reserved cheese and serve!

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