Spruce up your 4th of July menu with these fresh and easy ideas. Check out Shopping at your Local Farmer’s Market for information about purchasing fresh produce.
1 teaspoon chili powder 1/8 teaspoon dried oregano 1 pinch onion powder Cayenne pepper to taste Garlic powder to taste Salt and pepper to taste 1/2 cup butter, softened 6 ears corn, husked and cleaned
Preheat grill for medium-high heat. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn.
Wrap like a burrito, and twist the ends to close. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.
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4 medium-large zucchini, trimmed, halved lengthwise 4 medium-large yellow crookneck squash, trimmed, halved lengthwise 5 Tablespoons olive oil 1/2 cup chopped fresh basil 1/3 cup freshly grated Parmesan cheese (about 1 ounce) 2 Tablespoons balsamic vinegar
Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with three Tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes.
Transfer to plate and cool. Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining two Tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.
1/2 cup orange juice 1/4 cup lemon juice 1/4 cup packed brown sugar 1/2 teaspoon orange zest 1/2 teaspoon grated lemons, rind of 1 cinnamon stick 2 cups pineapple chunks 1 cup red seedless grapes 2 medium bananas, sliced 2 medium oranges, peeled and sectioned 1 medium grapefruit, peeled and sectioned 1 pint strawberries, sliced 2 kiwi fruits, peeled and sliced
In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for five minutes. Remove from the heat; cool completely. Layer fruit in a glass serving bowl. Remove cinnamon stick from the sauce; pour sauce over fruit. Cover and chill for several hours.
Photo credit: BBQ Squash: ©iStockphoto.com/kjohansen, Kiwi: ©iStockphoto.com/AlexStar
