TFG’S Juneteenth Recipe Picks “Batch #1”: A 5 Item Menu Idea
While didn’t set out to create batches of mini Juneteenth menus when I was asked to curate historically & culturally relevant Food.com recipes apropos for the holiday — I was intentional on giving a good mix of Starters, Salads, Mains, Side Dishes, Desserts and Drinks! Which now allows me to serve them up to you as mini holiday menus of sorts. Not set in stone, of course — so make sure you check out all the recipe batches in my TFG #Juneteenth recipe-round up series so you can mix & match to make your own menus, all Summer long! (PS. There didn’t seem to be a method to the way that Food.com served up the “24 Jubilatory Juneteenth recipes” in the originally published piece, so this is an added bonus. And because Summer is JUST getting started, you can have fun trying them all in the weeks and months ahead…
#1 RED VELVET BOOST
TFG’s Take: I chose this recipe not only because it’s packed with vitamins and nutrients — as the recipe submitter ,“Club Foody”, concurs on the food.com site, but also b/c I LOVE the ingredient line up which includes ginger root, red bell pepper and whole lemon (in addition to the carrot, apples and beets — which imparts the vivacious crimson color) — and altogether grants this fresh red juice added dimensions of flavor. And knowingly or not, It’s also packing great historical & cultural significance relevant to the occasion: Extracting healing juices from fruits and vegetables have deep roots throughout the African Diaspora, where plant-based diets are linked to health and vitality. This naturally red, antioxidant-packed drink is a perfect way to start off the day culminating in a holiday feast that’ll be filled with a whole gamut of celebration foods. + I just love the surprising twist on the term “red velvet” (which — spoiler alert — will show up again in this recipe series and should not at all be a surprise. For now though, here’s the link to this vibrantly (naturally!) Red Velvet Boost Recipe (and/or watch the YouTube demo from Club Foody.)
#2 EASY SPINACH & STRAWBERRY SALAD + FETA
TFG’s Take: I simply adore the concept of this recipe, submitted by “KittenCal” on the food.com site . But at the risk of sounding like a ‘food snob’, if this were MY recipe, you’d see something like EVOO (extra virgin olive oil) or avocado oil instead of “vegetable oil “ [i’ll be doing a more in depth post on cooking & dressing oils fyi … AND since white sugar is something i don’t cook or concoct with, that ingredient might either be MIA altogether OR I might sub in coconut crystals or a dash of coconut amino acids — either of which would add a more nutritious & lower glycemic touch of sweetness (and neither would impart any coconut flavor fyi ). I would also toss some arugula into the salad green mix for an added but ever so slightly ‘burning’ bite & flavor complexity . I LOVE that a star ingredient of this salad is strawberries — and in an unconventional way — perfect for Juneteenth. Why, you might ask? TFG Historical Tidbit : Growing and selling strawberries once helped pave paths toward financial freedom for Black women fruit vendors and their families, including those who were part of emancipated communities of color in pre Civil War settlements and towns throughout the eastern seaboard and other parts of the United States. Here’s the recipe for Easy Spinach & Strawberry Salad with Feta …
#3 GARLIC AND ROSEMARY ROASTED GOAT
FYI from TFG: Eating barbecued goat on the Juneteenth along with traditional Southern dishes was and still is for some Black Texans an annual tradition — One that is likely linked to ages-old harvest festivals in western Africa that still take place in late June (notably in present day Nigeria). These harvest festivals involve sacrificing and cooking up a goat for a special feast. The Texas version of this tradition got onto my radar when i read Annette Gordon Reed’s book “On Juneteenth” (where she even refers to a preparation and killing ritual she wasn’t too happy to witness as a kid). While I couldn’t find a “barbecued goat” recipe when I searched food.com at the time of this recipe curation, I did find this delicious sounding one — the fresh rosemary and garlic in a slow cooker (for 8 or 9 hrs!) read like THIS goat dish was gonna be good! Upon further recipe ‘analysis’ though, i couldn’t help but wonder if the quantity of each of those flavor infusers should be greatly increased. I was also curious about the ground cloves and rosemary TOGETHER — will one overpower the other? (If so my guess is the cloves would win) …OR does a whole new synergistic seasoning flavor emerge? Let me know if you make it (better yet, invite me over if you do;) & we’ll take it from there. Luckily you won’t have to kill the goat yourself in these more modern times. Here, from “David04” is the recipe for Garlic & Rosemary Roasted Goat …
#4 Five-MINUTE HEALTHY SAUTÉED RED CABBAGE
FYI from TFG: Cabbage is one of those ubiquitous vegetables that shows up in almost every food culture the world over. Its versatile, healthy and affordable — and the lovely magenta purple color of “red” cabbage’s adds a royal, festive flare to any Juneteenth table. I just love this thoughtful and creative recipe from “KiwiKathy” aka, “KATHY E” — who maximizes each step by sharing how to reap the most benefits nutritionally, presentationally, AND flavorfully when preparing this dish. You’ll see what I mean when you check out this Food.com recipe for “Five-MINUTE HEALTHY SAUTÉED RED CABBAGE”. (PS. I’m also very happy that the cilantro is listed as an “optional” ingredient ;)
#5 RHUBARB CRISP
TFG’s Take: Red rhubarb pushes into peak season right on time — on or around the time of Juneteenth that is —which is also when strawberry season starts to wane. So this is an opportune time to let rhubarb shine in a summery crisp that requires about half as much prep time that a pie takes to make. Ancient civilizations (e.g., Chinese, Greek, Roman…) knew of many medicinal benefits of rhubarb and some health pros today say it’s rich in antioxidants and good for: better digestion; cardiovascular, brain and bone health; fighting cancer; healthier skin; vision enhancement and weight loss! Well, you might want to eat raw or steamed rhubarb on its own vs dolled up in a dessert dish if you’re interested that last “health benefit”. Either way, try out this RHUBARB CRISP recipe submitted by a food.com contributor who goes by “Selphie” and let me know how yours turns out — and whether your eyesight seems even the slightest bit better afterwards lol. (PS. My TFG recipe subs would be a good gluten free flour instead of all purpose. Yup I have a bonafide gluten allergy)
I hope you enjoyed this first set of recipes in my TFG Juneteenth Recipe Selection Series. Up Next, Batch #2:
