Stars, Stripes & Summer Bites: Our Fourth of July Recipe Collection
Fresh • Simple • Crowd-Pleasing • Gluten-Free • Dairy-Free • Paleo-Friendly
This menu is designed for a relaxed lake day or an afternoon by the pool: easy prep, lots of fresh produce, minimal cooking, and flavors everyone will enjoy. Our Stars & Stripes menu feeds approx 10–12 adults comfortably and can be prepared mostly ahead of time so you can spend the Fourth enjoying your people rather than cooking. Cheers to summer!!!
Watermelon, Cucumber & Mint Skewers
Ingredients
1 small seedless watermelon, cubed
2 English cucumbers, sliced into thick rounds
Fresh mint leaves
Wooden skewers
Juice of 1 lime
Flaky sea salt
Directions
Alternate watermelon, cucumber, and mint on skewers.
Arrange on serving platter.
Drizzle lightly with lime juice.
Sprinkle with sea salt just before serving.
Guacamole & Rainbow Veggie Board
Ingredients
Guacamole
4 ripe avocados
Juice of 2 limes
¼ cup red onion, finely diced
¼ cup cilantro
Sea salt to taste
Dippers
Bell pepper strips
Carrot sticks
Cucumber spears
Celery sticks
Radishes
Cherry tomatoes
Directions
Mash avocados with lime juice.
Stir in onion, cilantro, and salt.
Arrange vegetables around guacamole bowl.
Serve chilled.
Bacon-Wrapped Dates
Ingredients
24 Medjool dates
12 slices sugar-free bacon, cut in half
Toothpicks
Directions
Preheat oven to 400°F.
Wrap each date with half slice bacon.
Secure with toothpick.
Bake 18–22 minutes until bacon is crispy.
Serve warm or room temperature.
Summer Berry & Avocado Salad
Ingredients
1 large container spring greens
2 avocados, sliced
1 cup strawberries, sliced
1 cup blueberries
½ cup pecans, chopped
Fresh basil leaves
Dressing
¼ cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Sea salt
Black pepper
Directions
Combine greens, berries, avocado, pecans, and basil.
Whisk dressing ingredients.
Toss immediately before serving.
Lemon Herb Grilled Vegetables
Ingredients
2 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
2 red bell peppers, quartered
1 red onion, sliced into thick rounds
8 oz mushrooms
3 tbsp olive oil
1 lemon
2 tsp garlic powder
Sea salt
Black pepper
Directions
Toss vegetables with olive oil and seasonings.
Grill over medium heat 3–5 minutes per side.
Transfer to platter.
Squeeze fresh lemon over top before serving.
Grilled Honey Lime Chicken
Ingredients
3–4 lbs boneless skinless chicken thighs
Juice of 4 limes
¼ cup olive oil
3 tbsp honey
4 cloves garlic, minced
1 tsp paprika
1 tsp sea salt
½ tsp pepper
Directions
Mix marinade ingredients.
Marinate chicken 2–24 hours.
Grill 5–7 minutes per side until cooked through.
Rest 5 minutes.
Garnish with lime wedges and cilantro.
Patriotic Berry Coconut Cream Cups
Ingredients
2 cans full-fat coconut milk (chilled overnight)
2 tbsp maple syrup
1 tsp vanilla
Strawberries
Blueberries
Directions
Scoop thick coconut cream from chilled cans.
Whip with maple syrup and vanilla.
Layer cream, strawberries, and blueberries in clear cups.
Chill until serving.
Grilled Peaches with Cinnamon Honey
Ingredients
6 ripe peaches, halved
2 tbsp coconut oil
2 tbsp honey
1 tsp cinnamon
Directions
Brush peaches lightly with coconut oil.
Grill cut side down 3–4 minutes.
Place on serving platter.
Drizzle with honey.
Sprinkle with cinnamon.
Shopping List Snapshot
Produce
Watermelon
Cucumbers
Mint
Limes
Avocados
Bell peppers
Carrots
Celery
Radishes
Cherry tomatoes
Spring greens
Strawberries
Blueberries
Basil
Zucchini
Yellow squash
Red onions
Mushrooms
Garlic
Lemons
Cilantro
Peaches
Protein
Chicken thighs
Sugar-free bacon
Pantry
Olive oil
Honey
Maple syrup
Coconut milk
Pecans
Sea salt
Pepper
Garlic powder
Paprika
Cinnamon