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!!!

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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

1. Alternate watermelon, cucumber, and mint on skewers.

2. Arrange on serving platter.

3. Drizzle lightly with lime juice.

4. Sprinkle with sea salt just before serving.

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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

1. Mash avocados with lime juice.

2. Stir in onion, cilantro, and salt.

3. Arrange vegetables around guacamole bowl.

4. Serve chilled.

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Bacon-Wrapped Dates

Ingredients

• 24 Medjool dates

• 12 slices sugar-free bacon, cut in half

• Toothpicks

Directions

1. Preheat oven to 400°F.

2. Wrap each date with half slice bacon.

3. Secure with toothpick.

4. Bake 18–22 minutes until bacon is crispy.

5. Serve warm or room temperature.

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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

1. Combine greens, berries, avocado, pecans, and basil.

2. Whisk dressing ingredients.

3. Toss immediately before serving.

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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

1. Toss vegetables with olive oil and seasonings.

2. Grill over medium heat 3–5 minutes per side.

3. Transfer to platter.

4. Squeeze fresh lemon over top before serving.

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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

1. Mix marinade ingredients.

2. Marinate chicken 2–24 hours.

3. Grill 5–7 minutes per side until cooked through.

4. Rest 5 minutes.

5. Garnish with lime wedges and cilantro.

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Patriotic Berry Coconut Cream Cups

Ingredients

• 2 cans full-fat coconut milk (chilled overnight)

• 2 tbsp maple syrup

• 1 tsp vanilla

• Strawberries

• Blueberries

Directions

1. Scoop thick coconut cream from chilled cans.

2. Whip with maple syrup and vanilla.

3. Layer cream, strawberries, and blueberries in clear cups.

4. Chill until serving.
   

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Grilled Peaches with Cinnamon Honey

Ingredients

• 6 ripe peaches, halved

• 2 tbsp coconut oil

• 2 tbsp honey

• 1 tsp cinnamon

Directions

1. Brush peaches lightly with coconut oil.

2. Grill cut side down 3–4 minutes.

3. Place on serving platter.

4. Drizzle with honey.

5. Sprinkle with cinnamon.

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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

Pizza Stuffed Peppers

Pizza Stuffed Peppers 

Prep Time: 15 minutes Cook Time: 25 minutes Servings: 8 stuffed pepper halves

Ingredients

·         4 bell peppers any color

·         1 Tbsp avocado oil or olive oil

·         1 small yellow onion diced

·         1 cup mushrooms diced

·         Sea salt and black pepper to taste

·         1 lb ground beef or ground turkey

·         1/2 tsp oregano

·         1/2 tsp basil

·         3/4 cup pizza sauce or marinara sauce

·         2 oz pepperoni or turkey pepperoni optional, chopped

·         Crushed red pepper optional

·         Fresh parsley minced (optional)

Instructions

Peppers:

Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a 9x13” baking dish with avocado oil spray and place the peppers in the dish face up. Preheat your oven to 375°F. Heat a large skillet over medium-high heat and add the oil. Add the onion and cook until translucent, then add mushrooms and continue to cook until softened - about a minute. Season with sea salt and black pepper. Crumble the beef into the skillet and season with more salt and pepper and the oregano and basil. Cook, stirring occasionally and breaking up lumps, until browned. Add the chopped pepperoni and stir to combine, then the sauce. Cook another minute to heat through, then remove from heat. Spoon the mixture into the peppers (they should be in the baking dish already) and pour 1/2 cup water into the bottom of the dish. Bake in the preheated oven for about 20 minutes, or longer if you want the peppers softer. I like the peppers to still have some crunch, so 20 minutes is perfect.