Easy entertaining is the name of the game on July 4th. Whether you watch the fireworks, listen to the town band or just relax in the backyard, chances are you’ll share a meal with family and friends this Independence Day. Put a fresh twist to your classic American fare with this selection of easy, healthy July 4th recipes, grilling recipes and potluck recipes from our Test Kitchen.
Happy Fourth of July to everyone from TBFC!
WATERMELON!
No other fruit says summer like the subtly crunchy, thirst quenching
watermelon. Although watermelons can now be found in the markets throughout the
year, the season for watermelon is in the summer when they are sweet and of the
best quality. The 4th of July wouldnt be complete without WATERMELON!
Hummus. Use as a dip for veggies.
Hummus. Emerald Valley makes the best. We use Hummus as a dip for veggies and baked veggie chips.
Guacamole. We love this as a dip for veggies and baked veggie chips.
Mix Emerald Valley Salsa with fresh avocado and you have a quick delicious dip.
Baked Veggie Chips. 🙂
Veggie Chips
Ingredients :2large carrots, 2 large parsnips, 1beet1zucchin, i2TBS pure organic butter, 1TBS sea salt.
Usinga mandoline, slice all the vegetables into diagonal coin-size slices. Place on a baking sheet. Melt butter and drizzle over veggies. Top veggies with sea salt to taste. Bake at 400 degrees for 1 hour (or until crisp). Enjoy with any of the dips.
Veggie tray
Have vegetables cut up and out. Adults and kids will eat more of these if they have easy access. Always put the vegetables out first when everyone is the most hungry. 🙂
Ryans FAVORITE salad!
This salad is delicious and so easy to make. Grill up some chicken and place on a bed of greens. Spinkle dried cherries or cranberries and goat or blue cheese on top and drizzle with lemon and olive oil.
Corn Salad
Veggie Bugars <3
Veggie Burger
2 Ezekiel English, Muffins Toasted, 2 Garden Veggie Burgers, 1 Tomato Sliced, Romaine Lettuce, ½ Red Onion, SlicedVeganaise, Organic Mustard, Organic Ketchup. 600 calories
Salmon Salad
Super Grilled Salmon Salad
Everyone likes to use a different preparation for grilling salmon. The simplest way is to brush it with olive oil, keep the skin on and add a little salt and pepper. Grill the salmon for about 4 minutes per side. Only cover the grill if you have a gas grill, but you don’t need to do so. Don’t constantly fuss with the salmon; set a timer and remove salmon when it goes off. Just be sure you’re close by so you can take it off the grill promptly. Do not overcook! When you remove your salmon fillets from the grill, they will continue to cook a little as they sit, so they should look a little raw inside upon removal from the grill. To test for doneness, touch the fish: if it’s “squishy,” it’s not done, but if its firm with some give, it is medium rare, the recommended doneness for salmon.
Salad:
4 Cups Mixed Organic, Spring Greens, ¼ c. Red Onion, ¼ c. Blue Cheese, ¼. Dried Cranberries, 1 Zucchini Sliced
Toss with Olive Oil and fresh lemon juice.
Place Salmon on top. This is a beautiful salad.
Lemonade.
This Lemonade is made without processed sugar. In a pitcher of spring water add 3/4 cup fresh lemon juice and sweeten with stevia to your liking. 🙂
