Summer party season has begun and we are excited to share some of our favorite local recipes. Be the standout at your next potluck!
Starting Off with a Bang
Credit: Dotdash Meredith Food Studios
You cannot have a summer event in the Burgh without Strawberry Pretzel Salad. Jazz it up with fresh blueberries to make it patriotic. This recipe is the winner of all the party delights!
Strawberry Pretzel Salad Ingredients:
- Pretzels: To easily make crushed pretzels, place them in a zip-top bag and crush them with a rolling pin.
- Butter: Melted butter lends moisture and helps bind the crushed pretzels together, creating a delicious crust.
- Sugar: You'll need white sugar for the pretzel crust and for the fluffy cream cheese topping.
- Cream cheese and whipped topping: Beat cream cheese, sugar, and whipped topping together to make a decadent topping.
- Jell-O and frozen strawberries: Dissolve two packages of strawberry-flavored Jell-O in two cups of boiling water, then combine with frozen strawberries.
Break out the lawn and card games with this party starter cocktail from our friends at The Summit on Mount Washington, which includes Steel City Salt's Dill Pickle Salt.
Our Salt Stack Gift Pack comes with 3 recipes to try with each salt!
Fair is Foul Cocktail Ingredients:
- 1.5 oz Lillet Rose
- .5 oz Byrrh
- .5 oz Cocchi Americano
- 1 oz watermelon Juice
- .5 oz lime juice
- .25 oz dill syrup (make a simple syrup with 1 part water to 1 part sugar, add fresh dill, and boil on the stovetop. Then cool and place in the fridge. Good for one month stored in the refrigerator.)
- 3 dashes of bitters
- line the rim of a cocktail glass with the dill pickle salt
From the Quintessential Pittsburgh Recipe Book
This recipe is my mom's favorite from the classic Three Rivers Cookbook. Now you know what to do with all of that zucchini you've been growing.
Zucchini or Summer Squash Casserole Ingredients:
- 3 plus cups of yellow squash or zucchini
- 2 carrots shredded
- 1 small onion, grated
- 1 small jar of pimientos (optional)
- 1 cup of cream of chicken soup
- 1/2 cup of sour cream
- 1/2 package of Pepperidge Farms Stuffing Mix
- 1/3 cup of melted butter
The Avocado Salad is a light, summery sharable dish that is also from the Three Rivers Cookbook. Here is how I would tweak the recipe and make it vegan too.
Vegan Avo Salad Ingredients:
- 2 ripe avocados
- 2 heirloom tomatoes
- 2 cups of thinly sliced cucumber
- 1/2 a red onion instead of the green pepper
- 1 jicama cut into small sticks (optional)
- Salad greens (spring mix or baby spinach)
I would also substitute the chili powder in the dressing for the love, Everything salt, and add lime.
What is your favorite Fourth of July party recipe?