Happy 4th of July, everyone! What’s on your celebratory menu? While devising ours, I decided to use a mix of older and newer recipes. I was checking out my previous years’ posts and realized I should have posted more grilling recipes, especially since grilling is a big part of our summer cooking repertoire. I promise I’ll do better from now on 🙂
In the meantime, what’s cooking, you may ask? Here’s our 4th of July menu, in all its grilled goodness glory:
I will make a couple of salads with grilled mini peppers among the ingredients: chickpea salad with celery, kale, grilled peppers, carrots, and red onion, and Japonica rice salad with grilled peppers, pearled fresh mozzarella, Peppadew peppers, and parsley (recipe coming up shortly 🙂 ):
Grilled harissa corn on the cob will certainly be on the menu as well:
For mains, we will grill a variety of bison products (burgers, hot dogs, and brats) which I got from our new favorite meat supplier, Broken Wagon in Hobart IN.
I have documented my love for bison on this blog recently, and I thought this would be a great opportunity to showcase the beauty and deliciousness of America’s original red meat in further detail.
Partly inspired by a recipe I posted years ago, I will stuff the burgers with blue cheese, and I will top them with a mix of smashed avocado, feta cheese and yogurt.
To satisfy our meatless, vegetarian cravings, I will make my veggie patties, and I will serve them on fluffy whole wheat buns topped with the same avocado, feta and yogurt mix (thank you for the delicious products, Aunt Millie’s!)
Desserts will be our usual family affair: cheesecakes with grilled fruits, and a simple salad of seasonal fruit with a mango topping (as per the recipe I alluded to here).
What’s your favorite ingredient to cook on the grill? Let me know in the comments 🙂