The Ultimate Fourth Of July Roundup!
Every hero needs a sidekick.
That’s why I’ve rounded up my favorite Fourth of July side dishes. These recipes will complement whatever star you throw on the grill.
Have a fabulous Fourth, friends!!
Roasted Red Pepper Feta Dip
Such an easy 5 minute crowd-pleasing party dip that goes with all your finger foods! You can serve it with crunchy veggies, crackers or pita chips while you cook things up on the grill!
8 ounces feta cheese
8-ounce jar fire roasted red peppers, drained
1/4 cup extra virgin olive oil
2-3 cloves garlic
2-3 tablespoon fresh lemon juice
1/4 tsp cayenne (optional yet recommended)
Salt to taste
Remove roasted red peppers from the jar. Give them a quick rinse under water. Pat dry with a paper towel. Add feta into the food processor first. Next add the roasted peppers. Follow it up with olive oil, garlic, salt, chili and lemon juice. Close the lid and blend or process till you get the desired texture. Scoop it up in a shallow bowl or a plate. Top with sliced red bell pepper a drizzle of olive oil and serve along with veggies, pita or chips.
Caprese Pasta Salad
If there’s one pasta salad you’ll be making on repeat all summer long, it’s this caprese pasta salad with cherry tomatoes, fresh mozzarella, and basil. It’s fast, it’s simple, and it’s cravingly good.
1 pound short pasta , such as fusilli, orrechiette, penne
16 ounces mozzarella balls, ciligiine or pearls
2 pints cherry tomatoes
½ cup slivered fresh basil
⅓ cup extra virgin olive oil
3 tablespoons white balsamic vinegar (or regular balsamic vinegar)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 garlic clove , pressed or minced
Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.
In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, kosher salt and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.
Grilled Corn and Avocado Salad
This delicious and healthy summer grilled corn salad recipe is so fresh and delicious. Loaded with avocado, lime, red onion, black beans and cilantro it has amazing flavor, perfect for any barbecue!
3-4 organic cobs of corn (or 16-ounces frozen fire-roasted corn)
1 tablespoon olive oil
juice of 1 lime (about 2 tbsp.)
¼ tsp salt
¼ tsp pepper
1/2 cup diced fresh cilantro or fresh basil
2 ripe avocados, diced
1 can black beans, rinsed and drained
1 pint cherry tomatoes, halved
1/4 cup finely diced red onion
Wrap each cob in tin foil and grill on the BBQ for 15 – 20 minutes rotating frequently. Check intermittently to see how the corn is cooking as every grill varies in heat. The corn should be lightly charred in areas and just cooked. Once cooked, using a large knife, cut the kernels from the cob and add to a bowl. Stir in the olive oil, lime juice, salt, pepper, cilantro, and red onion, black beans, tomatoes and toss to coat. Gently stir in the diced avocado, being careful not to mash the avocado. Enjoy immediately or chill for later.
10-Minute Summer Coleslaw
Enjoy this easy, creamy coleslaw recipe in 10 minutes, using just a handful of ingredients. The healthier dressing of Greek yogurt mixed with a clove of crushed garlic, salt, and pepper; pour over pre-cut cabbage (hello coleslaw mix!). It’s light, fresh, and quick to make – the perfect summer side dish for a barbecue or picnic!
12 ounce bag of coleslaw mix (or 2-3 cups thinly sliced cabbage)
For The Dressing:
1/2 cup plain Greek yogurt
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Place coleslaw mix in a large bowl. Mix dressing ingredients in a small bowl and adjust seasonings to taste. Add dressing to coleslaw mix. You may not need all the dressing so adjust to your preference.
Grapefruit Paloma Mocktail
A healthy Grapefruit Paloma mocktail made with fresh grapefruit juice, tart lime juice, sparkling water, and sweetened with a touch of real maple syrup. This refreshing mocktail is sure to be a new favorite.
2 oz grapefruit juice
1 oz fresh lime juice
0.5 – 1 oz real maple syrup
Sparkling water & Ice
Sliced limes, grapefruit and/or fresh thyme for serving
Add the grapefruit juice, lime juice, and maple syrup to a glass and stir until well combined. Fill the glass with ice. Top of the glass with sparkling water, stir to combine, and serve with a slice of lime and/or fresh grapefruit.
Red, White & Blue Dessert
This is not a recipe but more of a concept for dessert!
My favorite non-dairy ice cream to buy for my family is Cosmic Bliss (Formally Coconut Bliss Ice Cream). The flavor and texture is amazing and the ingredients are great too! This ice cream comes in a variety of flavors to choose from and they are available at a lot of common grocery stores. Place a scoop of Madagascan Vanilla Bean non-dairy ice cream in a bowl and top with fresh raspberries, strawberries, blueberries and mint.
