4th of July Recipe Ideas

4th of July BBQ Recipe Ideas

No Fourth of July celebration is complete without friends, family and foods from the grill. It’s a great opportunity to step away from all the stressful artificial connections that lead to Cultural Stress™ and to feed the real personal connections that help us to maximize our happiness.

While the classic cookout menu of burgers, hot dogs and potato salad is always a hit, if you’re looking to change things up this year we’ve got some wonderful suggestions for delicious, healthy treats that could become new family favorites.

Grilled Bread with Zucchini, Ricotta and Basil

Ingredients

  • 4 1/2-inch-thick slices country bread
  • 2 tablespoons olive oil
  • 4 small zucchini, thinly sliced lengthwise
  • 1 cup fresh basil, leaves torn
  • 1/4 teaspoon crushed red pepper
  • kosher salt
  • 1 cup fresh ricotta

Directions

  1. Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.
  2. Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side.
  3. Toss the zucchini in a large bowl with the basil, red pepper, ½ teaspoon salt, and remaining tablespoon of oil.
  4. Top the bread with the zucchini and ricotta. Serves 4.

Recipe from RealSimple.com

 

Sausages and Polenta with Marinated Peppers

Ingredients

  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil, plus more for the grill
  • 2 teaspoons honey
  • kosher salt and black pepper
  • 1 red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 8 small links Italian sausage
  • 1 pound store-bought cooked polenta, sliced into thick rounds

Directions

  1. Heat grill to medium-high.
  2. In a large bowl, whisk together the lime juice, oil, honey, ½ teaspoon salt, and ¼ teaspoon pepper until the honey is dissolved.
  3. Add the bell pepper and onion and let sit, tossing occasionally, for 15 minutes.
  4. Meanwhile, grill the sausages, turning occasionally, until charred and cooked through, 10 to 12 minutes.
  5. During the last 6 minutes of cooking, oil the grill and add the polenta.
  6. Grill the polenta until charred and heated through, 2 to 3 minutes per side. Serve with the sausages and vegetables. Serves 4.

Recipe from RealSimple.com

 

Salmon Burgers

Ingredients:

  • 3 (14.75 oz.) cans pink salmon, drained
  • Egg whites from 4 large eggs
  • 1/4 cup mayonnaise
  • 1/3 cup lemon juice
  • 1 1/2 cups plain bread crumbs
  • 3 tablespoons chopped fresh dill
  • Salt and pepper
  • 8 hamburger buns
  • Lettuce, tomato, onion, pickles

Preparation
Put salmon in a bowl; remove skin and bones. In a bowl, whisk egg whites and mayonnaise. Stir all ingredients together (except buns). Form into 8 patties, cover and chill for 1 hour. Prepare a charcoal fire or set a gas grill to medium-high. Thoroughly oil grill grate; mist burgers with cooking spray. Grill burgers until firm, 3 minutes per side. Assemble on bun with lettuce, tomato, onion and pickles.

Recipe from MyRecipes.com

 

Grilled Corn with Cheese and Lime

Ingredients

  • 8 ears corn, shucked
  • 1 tablespoon olive oil
  • kosher salt
  • 1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 limes, cut into wedges

Directions

  1. Heat grill to medium-high.
  2. Brush the corn with the oil and sprinkle with ½ teaspoon salt.
  3. Grill, turning often, until tender and charred, 5 to 7 minutes.
  4. Sprinkle the corn with the cheese and cayenne.
  5.  Serve with the lime wedges. Serves 8.

Recipe from RealSimple.com

 

Grilled Mediterranean Vegetables

Ingredients

  • 2 cups couscous
  • 6 zucchini and/or yellow squash, sliced 1⁄4 inch thick
  • 1 large eggplant, sliced 1⁄4 inch thick
  • 1 quart cherry tomatoes (preferably on the vine)
  • 2 bunches scallions, trimmed
  • 1/2 cup olive oil
  • kosher salt and black pepper
  • Spiced Chili Oil or store-bought harissa (North African chili sauce, found in the international aisle)

Directions

  1. Prepare the couscous according to the package directions. Meanwhile, heat grill to medium.
  2. In a large bowl, toss the zucchini, squash, eggplant, tomatoes, and scallions with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
  3. Working in batches if necessary, grill the vegetables, covered, turning occasionally, until tender, 4 to 6 minutes for the eggplant and squash and 1 to 2 minutes for the tomatoes and scallions.
  4. Serve with the couscous and Spiced Chili Oil, for drizzling. Serves 8.

Recipe from RealSimple.com

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