By: Tayler Glenn
Parades, cookouts, fireworks, and sparklers make the Fourth one of the most special nights of summer. Make sure you’ve got a menu to match! These Fourth of July recipes are a tasty way to enjoy the healthier side of your red, white, and blue celebrations whether they’re by the pool or by the grill – or both!
Watermelon Caprese Bites
Who says a Caprese salad has to be made with tomatoes? The sweet crunch of watermelon pairs perfectly with the creamy mozzarella & tangy balsamic for a delicious and refreshing Fourth of July snack!
Prep: 25 minutes
Serves: Makes 8 servings
- 1/2 red seedless watermelon, 1/2 inch thick slices
- 8 thin slices fresh mozzarella
- 1 cup baby arugula
- 2 tsp extra virgin olive oil
- 2 tbsp balsamic glaze
- 8 blueberries
Use a small star-shaped cookie cutter to cut 16 stars out of the watermelon.
Arrange stars on a platter, then layer with cheese, arugula, 1/4 tsp olive oil and a pinch of salt on each.
Top with a final star and a blueberry, drizzle each with balsamic glaze and skewer with toothpick.
Almost too cute to eat, these mini tarts are a wonderful alternative to cakes & heavy, starchy desserts that typically make up the bulk of people’s Fourth of July recipes. With a little tang and a little sweet, these are the perfect way to top off that grilled chicken plate.
Prep: 1 hour 25 minutes
Serves: Makes 30 servings
- 2/3 cups granulated sweetener (e.g. Truvia® Baking Blend)
- 1 Tbsp lemon zest
- 2 eggs, whisked
- 1/2 cup lemon juice
- 2 Tbsp. salted butter
- 1 cup light whipped topping
- 30 mini phyllo shells
- 3/4 cup fresh blueberries
- Place sweetener, lemon zest, and eggs in sauce pan over medium heat.
- Whisk until mixture is combined and warmed through, 3-4 minutes.
- Add lemon juice and butter; cook, whisking until slightly thickened and bubbly, 4-5 minutes.
- Cool to room temperature, then refrigerate until thoroughly chilled and thickened
- Once chilled, fold in whipped topping until just combined.
- Preheat oven to 350°F.
- Place phyllo shells on a cookie sheet; bake about 5 minutes.
- Let cool and then spoon about 2 tsp lemon mixture into each shell.
- When ready to serve, garnish each with a blueberry or raspberry
With more and more Americans taking a second look at what they put into their bodies, mocktails are making a comeback! This kombucha-based mocktail is great on its own, and the probiotics are great for your stomach, too, after all of those other delicious Fourth of July recipes.
Prep: 15 minutes
Serves: Makes 2 servings
- ½ c fresh blackberries
- 16 oz. kombucha (unflavored or berry-flavored)
- 4-6 fresh basil leaves
- 2-4 oz. sparkling water
- crushed ice
- optional: extra berries and basil, for garnish
- In a small bowl, muddle blackberries and basil leaves to form a blackberry basil puree.
- Place crushed ice in two glasses.
- Divide the blackberry puree evenly amongst the two glasses.
- Add 8 oz. of kombucha per glass, then top off with sparkling water
- Stir & allow to sit for 15 minutes
- Add garnish of blackberries and basil leaves
Grilled Chicken with Strawberry Chili Salsa
Prep: 45 minutes
Serves: Makes 4 servings
- 1 lime
- 2 tsp. garlic, minced
- 2 tsp olive oil, divided
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 four-ounce boneless, skinless chicken breasts
- 2 cups strawberries, diced
- 1 cup pineapple, diced
- 1/4 cups red onion, minced
- 2 Tbsp. basil, minced
- Zest lime; set aside.
- Juice lime; set aside.
- In a medium bowl, combine 1 Tbsp lime juice, garlic, 1/2 tsp oil, salt and pepper.
- Add chicken to bowl, coat both sides in mixture, and set aside.
- In another medium bowl combine strawberries, pineapple, onion, cilantro, jalapeno, remaining lime juice, remaining oil and lime zest; set aside.
- Lightly coat a grill rack with cooking spray, then heat grill to medium-high.
- Grill chicken, flipping once, until internal temp is 165°F, 3 to 4 minutes per side.
- Serve chicken with 2/3 cup salsa over top