Who says you have to do what you're told? Though necessary for a civil society, structure, rules, and law is not always what's called for in life! An example? Tartar sauce! That's right! TARTAR SAUCE! We've been taught a few things about this cool condiment:

it is for fish only

it isn't for vegetarians or vegans

it's probably not good for you

dinner time is the only time

Guess what? Today we are breaking all the rules when it comes to tartar sauce! I have a recipe that is fast, easy, and delicious with some variations that can make it edible for all! And since you control the ingredients, there is no need to worry about compromising your health with preservatives and synthetic additives!

I know my Vegetarian Friends are thinking, "Tartar sauce is for FISH! I don't EAT fish!" Well, guess what? This recipe is so tasty AND versatile, we use it for french fries, tofu bites, and grilled veggies. For the Vegan Peeps, you're probably thinking, "That's all well and good, but I don't EAT mayo, and tartar sauce is mayo-based!" Yes, Darlings, for the most part, that's true. But in this case, you can swap the mayo for vegan mayo, or even go for a silkier, protein-packed version with silken tofu! Meat Eaters! You have not been forgotten! The Hubster and I have used this sassy sauce for chicken, turkey, and even steak tartare! YES! Tartar TARTARE!

It’s sure great for dinner, but believe me when I say this is great for a lunchy chicken salad, or a brunchy egg casserole topping!

For the hot month of June here in Texas, and to celebrate the ocean theme this month brings, we actually DID use it for "the best fish sandwich I've ever had!” to quote The Hubster. Of course, being the low-carb girl I am, we used soft low-carb buns that were flat-top toasted and served alongside some home-made coleslaw (that I plopped a dollop of the sauce on top of, too!), and we were in palate paradise!

So go ahead, Ladies and Gents, break the rules! Dissolve the myths! Take five minutes and make this sauce for the foodie freedom you deserve!

TARTAR SAUCE

1 cup mayo (see {IMPORTANT} notes)

1 tsp dijon mustard

1 tbs dill pickle, chopped (or dill pickle relish)

3 tbs capers

1 1/2 tsp lemon juice

2 tbs dill, chopped (see notes)

1 tsp garlic powder

sea salt

cracked black pepper

Combine all ingredients in a bowl, and let sit in the fridge for at least ten minutes to marry. Serve cold or room temp. (see notes)

NOTES: As noted above, vegans can easily swap vegan mayo or silken tofu for the mayo in this recipe; however, THE QUALITY OF THE MAYO YOU USE IS CRUCIAL! You cannot use salad dressing (like Miracle Whip) as a swap here. I use Duke's and Duke's only! You can certainly use dry dill for this recipe, but you probably won't get the clean pop fresh dill offers. Refrigerate immediately unless used right away. In order to use it at room temp later, take it out about ten minutes prior to using it to allow to warm up a bit. This sauce will stay for up to a week in a sealed container in the fridge! But you won't have to worry about that. Even if you double the recipe, it will all be eaten up with no leftovers to spare!

You know that old country song “I Was Country When Country Wasn’t Cool” by one Ms. Barbara Mandrell? Well that is kind of how I feel about this recent plant-based boom. I am not vegan, nor do I lay claim to the Meatless Monday origin, but I DO know I’ve been doing vegetarian meals one-or-more times a week for AGES! I suffered persecution from many (well, at least an eye roll or two) when I even mentioned it!

But as The People are coming to a much healthier realization as a whole, they are seeking out better ways to be younger and live longer, and also to ease up on that heavy carbon footprint. So plant-based and vegetarian options are no longer chastised! They are now a welcomed, relevant way to help with all of the above.

Enter in my eccentric obsession with themes, seasons, colors, and the like, and August means all things reflecting sunshine, sunflowers, daffodils, and daisies! And it also means this beautiful, light, creamy, yellow bell pepper soup! I paired it with a GORGEOUS melon salad, a crisp glass of sauvignon blanc, and The Hubster for a perfect August meal!

These are also very quick and easy recipes that will keep your oven off on a super-hot late summer day!

YELLOW VELVET SOUP

2 tbs extra virgin olive oil (evoo)

1 tbs butter (see notes)

6 yellow bell peppers, seeded and coarsely chopped

1 large yellow onion, coarsely chopped

4 cloves garlic

2 celery ribs, coarsely chopped

1 1/2 cups vegetable broth

1 tsp ground cumin

1 tsp garlic powder

1 tsp coriander

sea salt, to taste

black pepper, to taste

4 oz cream cheese, softened (see notes)

Heat your oil and butter in a large pot (I use my cast-iron Dutch oven!) over medium-high heat until the butter is melted, but not browned. Add all of your veggies, and sauté for three-to-five minutes, stirring often (see notes). Pour in veggie broth, add seasonings, and stir. Bring to a boil, cover the pot, and turn heat down to low. Let simmer about twenty minutes, until all the veggies are nice and soft. Take your handy-dandy immersion blender, or in a blender, purée until smooth (see notes). Add cream cheese and blend again until the cheese is completely melted and the consistency of the soup is smooth and velvety. Serve with melon salad!

NOTES: For vegan version, replace butter and cream cheese with vegan butter and vegan cream cheese! The key here when sautéing the veggies is to cook them but not allow them to brown so that the bright yellow integrity of the soup stays intact. if using a blender instead of an immersion blender to purée, remember to allow it to cool just a bit prior to blending to avoid burns or soup explosion! Also, if you’d like a bit of spice, feel free to throw a little chopped fresh jalapeno into your sauté! Yum!

MELON SALAD

watermelon, chopped, chunked, or melon-balled

cantaloupe, chopped, chunked, or melon-balled

honeydew melon, chopped, chunked, or melon-balled

cucumber, chopped, chunked, or melon-balled

mint, minced, shredded, or finely cut

lime juice

teeny sprinkle of sea salt

In a large bowl, combine your melon, cucumber, and mint. Sprinkle with lime juice and sea salt. Toss. EAT!

SMARTER TARTAR

Yellow Velvet