his land is your land, this land is my land
From California, to the New York island
From the redwood forests, to the Gulf Stream waters
This land was made for you and me”
Fourth of July is almost here and we’ll be celebrating America’s 240th year of independence in typical summertime fashion! Surrounded by family and friends, grilling up some grub and closing out the night with pop-its and sparklers. Then we’ll kick back at dusk and watch the fireworks in all their sparkly glory!
For what avail the plough or sail, or land or life, if freedom fail?” – Ralph Waldo Emerson
Whether you’re hosting, guesting or just chillin’ on your own this Fourth, celebrate the day grubbin’ on traditional fare that won’t leave your tumbly rumbly. We’ve taken classic dishes and given them our own twist to keep our tummies happy and our taste buds satisfied.
We hope our holiday menu inspires yours as we all say, “Happy Birthday America!”
Strawberry-Blueberry-Lemonade Water Kefir
1 gallon water kefir
2 cups organic lemonade (or 12-24 drops lemon essential oil)
2 cups organic strawberries
1 cup blueberries
Add water kefir and lemonade to a one gallon serving vessel (we love our Nantucket drink dispenser!). In a small bowl, masserate 1 cup strawberries and 1/2 cup blueberries. Add to kefir and stir well to combine. Slice the remaining strawberries and add, along with remaining blueberries to the kefir. Serve chilled or over ice.
Veggie Kabobs with Ranch “Dippers”
Ranch Dressing (Click here for recipe)
Clean, peel and cut veggies then skewer onto wooden sticks. Mix up some ranch dressing and dip away.
Fruit & Cheese Kabobs
Green & Red Grapes
Thick sliced cheese
Clean and cut fruit into desired size and shape. Grab a 1-inch cookie cutter star and make a fun shape out of your cheese slices. Gently slide fruit and cheese onto wooden skewers.
Grilled Teriyaki Chicken and Mushroom Kabobs
Organic chicken thighs
Teriyaki sauce (Click here for our homemade recipe)
Small mushrooms (white or baby portobello both work well)
Metal skewers (or wooden skewers that have soaked in water for an hour)
Chicken is best if marinated in teriyaki sauce for at least 2 hours before cooking (or save some prep time and marinate it the night before). If no time to marinate, simply brush on teriyaki sauce and grill, continuing to baste throughout the cook time. Be sure your chicken is cooked through!
*Time saver tip: Cook your chicken beforehand in the oven and finish it on the grill…no more risk of over-cooked chicken!
Skewer mushrooms, baste with teriyaki sauce and grill.
Mac Salad (Authentic Hawaiian-style Recipe)
* As Hawai’i Magazine puts it:
To make a basic macaroni salad, you don’t need a recipe; just follow these guidelines: Cook 1 pound elbow macaroni (for really local style, cook until soft and fat, but you can go al dente if you prefer). Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi). At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more. Salt and pepper, to taste. Stir well; refrigerate.
We’ve found this recipe is even better the next day (or the next), make this dish ahead of time and save yourself some prep work on the big day!
Spicy Radish Salad
1 cup sliced radish
1 cup sliced cucumber
1 cup sliced onion
1/2 cup sugar*
1/2 cup rice vinegar
2 cloves garlic (minced)
1 tsp salt
My sister in-law introduced me to this recipe and I plant two rows of radishes in my garden just for this recipe. I called her up for exact measurements to the recipe and she told me it’s from Better Homes and Garden’s Skinny Slow Cooker cookbook. The recipe is called “Simply Pickled” and calls for 3 cups any combination of the listed veggies, but our favorite combination is radish, cucumber and onion. The original recipe calls for 1/2 tsp whole black or green peppercorns, but we omit those as well. Other vegetable options include fennel, jicama, celery, cauliflower, red sweet pepper and carrot!
Toss in whatever you’ve got…it’ll be so yummy! This is a perfect chilled side dish and a great choice for summer dinners!
To make: Combine sugar, vinegar, garlic and salt in a bowl. Using a mandolin or knife, very thinly slice radish, cucumber and onion and place in a large bowl. Drizzle vinegar mixture over the top and toss lightly to coat. Cover and chill for at least 4 hours before serving. Store in the refrigerator for up to 3 days.
* I ran out of organic evaporated cane juice and used coconut sugar in the recipe photographed…as you can see it’s much darker in color, but we loved it equally as well! Since there’s added minerals in the coconut sugar we may make this change permanent!
Beer Battered Fried Dill Pickles (with Spicy Ranch “Dippers”)
2 cups Coconut Oil
10 Dill Pickles (sliced into coins or spears)
1 cup flour
Beer Batter Recipe (from our onion rings post)
1/4 cup Ranch Dressing (click here for recipe)
2 tsp Hot Sauce (we like Tapatio or Sriracha)
To Make: Heat oil in a heavy bottomed pot on the stove to 350℉. Stir together ranch and hot sauce, refrigerate until ready to serve. Slice pickles into coins or spears, dust with flour and dip into batter. Fry 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel lined plate and sprinkle with salt. Dip and enjoy!
As if this wasn’t enough food (we all love variety, right?) you could also add this delicious Summer Salad (sans chicken). Then to cap the evening, serve up some Blackberry Shortcake with fresh whipped cream!