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Eat Well for the 4th of July

Your most asked question for the coming weekend is likely going to be, “What are you doing on the 4th?”, followed by, “What will I make/eat/bring?” While grilling is usually the order of the day, it’s the gathering of dishes and people that make 4th of July a celebration. With a festive nod to our country’s history and independence this year, here are a few old but ageless classics mixed with a couple new seasonal twists to add to whatever you or your host put on the grill!

Make, Eat, Bring it for 4th of July!

1. Appetizers and salads:

Grab those greens in your garden and use them up before the heat makes them bolt and turns them bitter. Ponder these salads and slaws as possible plating options for your July greens. Or how about last week’s roasted beet hummus or this green goddess whipped feta dip we’ve been eyeing. Add a plate of brightly colored crudité and you have a fresh start to your festivities.

4th of July garden greens

2. Snacks and beverages:

Loaded with water and nutrients, watermelon takes the lead on something refreshing and summery. Watermelon is best when cut up the day you eat it and is easily served in wedges whether you make it a snack or part of the meal. We won’t argue with a few limes to squeeze on top and a sprinkle of sea salt. If you have a little more time and want to take it a step further, make these effervescent watermelon kombucha coolers from Phoebe at Feed Me Phoebe. (You know you want these!)

4th of July watermelon with salt and lime

3. Side:

Some things never grow old, and even if you don’t yet know what you or your host is throwing on the grill for the 4th, a classic potato salad will never disappoint. This Classic Potato Salad with Pickled Onions adds a tang with red onions to top it off and a crisp crunch with the radishes.

4th of July potato salad

4. Dessert:

With berry season peaking now, deconstructing dessert with bowls of juicy berries alongside biscuits and whipped cream is quite possibly the easiest way to please a crowd with a variety of food preferences. Want a classic shortcake? Consider these gluten free biscuits with berries and coconut cream from Dana at Minimalist Baker. If you are looking for something new, try this reinvention of a cobbler with berries atop a vegan cookie by Jessica at One Part Plant.

About The Author

Heather Bursch

Heather Bursch

After teaching first graders for seven years, Heather Bursch went from creating reading lessons to designing dinner parties as a personal chef. She credits her three kids with teaching her how to eat well as they've lived and learned together about how good food makes them feel. Heather believes food is for health and pleasure and works to celebrate both the daily greens and seasonal desserts. She writes at shemadeitshemight.com, WELLinsiders.com and you can find her posting @heatherbursch on Instagram about food, life, cooking classes and all things in between.