We’re not having a big cookout for the Fourth of July this year because there’s too much going on in our life right now. It will just be our family – Steve and me, Dave, Lynn and baby Tara, who, at five weeks old, makes up in entertainment what we lack in party size.
Still, I wouldn’t dream of letting the day go by without grilling some ribs and corn, cutting wedges of ice-cold watermelon and making a few sides. I’ve been going through our more than 500 previous Special Fork blog posts, looking for menu ideas, and I pulled these to consider for Thursday – you might like to try them, too.
Easy dips and appetizers:
- Dave’s Curry Chutney Deviled Eggs boasts big, bold flavors, guaranteed to be the hit of your barbecue.
- Andrew’s Late Summer Gazpacho is a deliciously cold, zesty soup that transports easily in an insulated container for a picnic or potluck.
- Easy White Bean Dip with Pistachio and Cilantro goes great with pita chips and veggie sticks.
- Andrew’s Basic Guacamole includes ingredient ideas for customizing the dip to create your own signature version.
- Marilyn’s Melon and Prosciutto Salad works for fancy or casual barbecues; kids can help by making the melon balls.
- Linda’s Lemony Kale Salad with Apples and Nuts is healthy and tasty; this hardy salad will travel well, too.
- Lori’s refreshing Watermelon, Lime and Feta Salad can be made in minutes; serve immediately after assembling to keep melon crisp.
- Decadent Chocolate Nut Bars developed by Ben are a cross between pecan pie and shortbread cookies. Keep these lovely cookies in the shade or chocolate will melt.
- Lori’s sophisticated Rich Chocolate Cherry Chip Brownies are studded with dried tart cherries that have been soaked in a sour cherry cordial liqueur.
- And if you’re in a real time crunch, Last-minute Fourth of July Desserts (pictured above) just require assembly of commercially prepared desserts or instant mixes – you add the decorative red, white and blue touches.
Happy Fourth of July from all of us at Special Fork!
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