Let’s Eat: Four of Our Favorite Fourth of July Recipes
We put together four of the best Fourth of July Recipes we love so you can prepare for an amazing Independence Day. We start with a salad, then our favorite side dish, entree, and dessert.
The Preamble :
Grilled Peach and Goat Cheese Salad
Salads are a great way to start the party off with some color and the fresh taste of summer. Since the grill is usually running anyway on the Fourth of July, this Grilled Peach and Goat Cheese Salad brings together the unique richness of goat cheese and the juicy tang of summer peaches.
2 firm ripe peaches, quartered (about 1 lb.)
2 (5-oz.) packages baby arugula
1 cup crumbled goat cheese
3/4 cup torn fresh mint leaves
3/4 cup roughly chopped toasted pistachios
1/2 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon table salt
1/4 teaspoon black pepper
Preheat the grill to high (450°F to 550°F). Put peaches, cut sides down, on oiled grate. Grill, uncovered, until charred, or 4 minutes, grilling on all sides.
Toss arugula, feta, mint, and pistachios in a large salad bowl.
Whisk together olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper in a medium bowl until well combined. At this point you can either drizzle vinaigrette over arugula and toss to combine and serve, or keep the dressing separate to stop the leaves from getting soggy. Serve grilled peaches over salad.
The Side Show:
Healthy Potato Salad
To go with the theme of fresh and healthy, without sacrificing taste, our side dish is a Healthy Potato Salad. This recipe uses more greek yogurt and less mayo, so you can feel good about what you’re eating without people even realizing the difference.
2 lbs baby potatoes Yukon gold or red potatoes
3 eggs large
3/4 cup pickles sauerkraut or fresh cucumber, diced
5 tbsp red onion finely chopped
4 tbsp dill finely chopped
1 tbsp yellow mustard
1 tbsp any light colour vinegar
1/2 cup plain yogurt 2%+ fat
1/4 cup mayo
1 tsp salt
1/2 tsp ground black pepper
Potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Cover and bring to a boil. Reduce to low and cook for 7 minutes. Remove eggs with a slotted spoon into a bowl with cold water. Keep cooking potatoes more depending on size: baby – extra 10 mins, medium – 20 mins, large – 25 mins.
To cook potatoes in Instant Pot: To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with Quick Release: baby potatoes – 10 mins, medium 12 mins, large – 15 mins. Then you will have to make Instant Pot eggs separately or boil them on the stove for 7 minutes.
Drain potatoes and let cool for 20 minutes uncovered.
Meanwhile, prepare and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper, cut to your preference.
Chop the eggs and add to the bowl.
Cut potatoes into desired size pieces – cubes or diced. Add to the bowl and gently stir salad with a large spoon.
Chill for 3 hours or overnight before serving.
Serve cold with corn on the cob, grilled chicken breast or turkey burgers.
Store: Refrigerate in an airtight container for up to 3 days
The Main Event:
Perfectly grilled BBQ Ribs
You can have perfectly grilled ribs on the Fourth of July without the cost of expensive BBQ restaurants. Here’s how!
Enough ribs for your company - 1-3 racks of St. Louis Spare Ribs
Salt, Black Pepper, Paprika, Cumin, Garlic Powder, Coriander, Onion Powder, and Cayenne (if you want spice) (for the rub)
Your favorite BBQ sauce (if you want wet ribs)
Lay out a piece of foil twice the length of each rack of ribs on a baking sheet. Use one baking sheet for each rack.
Place the ribs in the middle of the foil, and sprinkle the salt, pepper, and spices on the whole rack of ribs. Be careful not to use too much salt or pepper, but everything else can be used liberally. Pat the rub into the meat.
Turn the ribs over and repeat on the other side
Wrap the ribs in two layers of foil, making sure to crinkle the edges up so the juices don’t leak.
Bake in the oven, meat side down, on center oven racks at 300 for 2 hours, or until the ribs start to peel away from the bone. You don’t want them falling off completely.
Turn the grill on medium-high and sear the baked ribs on each side for about ten minutes.
You can add BBQ sauce if you want in the last few minutes of searing to create that sticky glaze.
Serve with your favorite sauces!
Red, White, and Blueberry Pie
1/2 vanilla bean
6 tablespoons unsalted butter
1/8 teaspoon kosher salt
11 graham crackers (2 1/2 x 5 inch boards), broken into pieces
6 cups blueberries (about 3 pints), divided
1/2 cup freshly squeezed orange juice
2/3 cup plus 1 tablespoon white granulated sugar
1 teaspoon lemon zest, divided
1/4 teaspoon kosher salt
1/4 cup cornstarch
3/4 cup heavy cream
1/4 teaspoon vanilla extract
1/2 cup total raspberries and/or strawberries, sliced if large, for garnish
1 9-inch pie pan, preferably deep dish
Preheat oven to 350°F. Split the vanilla bean and scrape out the seeds. In a small skillet over medium heat, melt the butter. Remove from heat and stir in the vanilla bean seeds and salt. Let cool slightly.
In a food processor, blend graham crackers until finely ground. Add butter mixture and pulse until well combined. Press mixture into bottom and sides of pie pan. Bake until lightly browned, 12 to 14 minutes. Cool on a wire rack at least 30 minutes.
Reserve 1/2 cup blueberries for garnish, set aside. In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute. Remove from heat and spoon into pie crust. If you have extra filling, save to enjoy over yogurt or ice cream. Let the filled pie cool for 15 minutes. Refrigerate until set, at least 4 hours or up to 1 day.
In a large bowl, beat the cream to very soft peaks. Sprinkle remaining 1 tablespoon sugar, 1/2 teaspoon lemon zest, and vanilla extract into the cream and beat until soft peaks return. Do not over beat. Spread whipped cream in center of pie, leaving a 1 inch border of visible blueberry filling. Top with reserved blueberries, raspberries, and strawberries in center of pie.
Feel free to leave comments below with your questions or favorite recipes!