Feed a Crowd - Plastic Free!

This year, we're going to do an entire spread for the 4th of July, and we're not going to use plastic packaging.  (Well, I'm giving myself one exception for hamburger buns, but that's it. I just don't have the patience to make them myself today.)  You don't want to read a whole article about my college roommate's cousin's boyfriend and the random afternoon that we all shared, so I'll just cut straight to the recipes!

Any the kicker - ALL OF THESE INGREDIENTS COME FROM BYRD'S FILLING STATION!  (except those pesky hamburger buns, of course, but we'll outsource those to some guest who asks what they can bring so I don't have to go to another store)

Hummus & Veggies

1 cup dried Garbanzo Beans
1 teaspoon baking soda (for cooking)
1/3 cup Tahini
1 garlic clove, minced
2 T Olive Oil (the good stuff)
2T Lemon Juice
5 T water (or as needed)
1/2 t salt
Carrots, Celery, crunchy green beans, baby broccoli

Rinse and cook garbanzos in the crockpot on High for 3 - 3.5 hours with 1 teaspoon baking soda.  Drain and let cool.

In a high speed blender or food processor, puree garbanxos, tahini, olive oil, lemon juice, garlic, and salt.  Add water as needed to reach desired consistency.  Serve with crunchy veggies!

Black Eyed Pea Salsa (aka Cowboy Caviar)
Make this a day ahead!

1 cup dried black eyed peas
3 ears of corn, shucked and off the cob
2 red bell peppers, diced
1 jalapeno, seeded and diced
1 red onion, diced
2 tomatoes, diced
Italian Dressing
Cilantro for garnish and to taste

Rinse and cook black eyed peas in the crockpot on High for 3 - 3.5 hours with 1 teaspoon baking soda. Drain and let cool.

In a bowl, mix all the ingredients. Let sit for at least an hour to let the flavors come together. Garnish with fresh cilantro. Serve with chips or as a side. 

Marinated Portobello Burgers

2 portobello mushrooms
2 T soy sauce
1 T balsamic vinegar
1/2 t minced garlic
1/4 t grated ginger
1/2 T olive oil

Preheat oven to 400F. Make marinade with all of the ingredients and rub onto mushrooms. Let sit stem-side down for 15 minutes. After 15 minutes, rub mushrooms in marinade again before placing into the 400F oven. Bake for 15 minutes.  
Flip mushrooms over, rubbing with any marinade that remains. Continue baking another 5-15 minutes.
Remove mushrooms from oven and let stand 5 minutes before serving.

Serve on hamburger bun, and dress it as you would a normal burger!  For example - Lettuce, tomato, onion, pickles, avocado, ketchup & mustard (or thousand island for those of us who love In N Out!).

To Drink - Fresh lemonade, Kombucha, ginger beer, or some Mexican sodas.

And for Dessert.... Whipped cream & berries! 

Make your own ice cream or whipped cream with our Strauss products in glass bottles.  We have heavy whipping cream and half & half for those who want ice cream, or just choose the heavy cream to whip and dip.  Add some fresh, local strawberries from Pescadero or some sweet cherries to top off a yummy meal! Drizzle them with some local honey for an extra sweet treat.

Need more ideas?  Try some simply grill-roasted veggies, or salad with romaine from Pescadero?  We have glass bottles of salad dressing in all types to suit any taste. Grill some peaches or nectarines to go on top of the ice cream, or serve celery sticks with peanut butter and dried cranberries as an appetizer.