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Red, white and blue Fourth of July recipes

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The Fourth of July is this Friday and families will gather around their tables, their picnic blankets, at the park, the beach or the pool for a spectacular day of food and fireworks.

Cookinglight.com, Ina Garten from the Food Network and Eatingwell.com have some real red, white and blue recipe crowd pleasers. Each of these recipes requires more assembling than cooking, and all ingredients can be purchased at your local Trader Joe’s or Farmer’s Market. These recipes have been adapted for better health. They are all delicious and easy.

Red White and Blue Chips

The first idea is to set out large, blue corn tortilla chips on a flat platter in a singular fashion. Dice up 2 large, organic tomatoes, and crumble up 8 ounces of Cotijo cheese. Cotijo cheese is often used in many Mexican food favorites. Place a spoonful of diced tomatoes on each chip, and liberally sprinkle Cotijo cheese over the top of each chip. This is so easy and a simple, red, white and blue treat.

Red White and Blue Bruschetta

The second and third recipe ideas come from Ina Garten and Eatingwell.com, and both involve delicious bruschetta. Cut a French baguette and toast the slices until firm, not hard. Top each toast with Ina’s creation of thinly sliced red peppers, a sprinkle of good olive oil, Himalayan Sea Salt, and a tablespoon of delicious Gorgonzola or blue cheese on each toast.

Strawberry and Blue Bruschetta

The next recipe for bruschetta involves strawberries this Fourth of July. Top the toasts with delicious, thinly sliced, organic strawberries and top them off with a tablespoon of Gorgonzola or blue cheese.

Red White and Blue Fruit Salad with Lemon Curd

This festive fruit salad recipe is a hit on the Fourth of July. It involves three easy steps: Puree berry sauce, create lemon sauce, and clean/hull berries. First combine 1 ½ cups fresh raspberries, 1 cup quartered ripe strawberries, 1/3 cup of orange juice, and 2 tablespoons of fresh lemon juice into a blender and puree. Add a slight sprinkle of Stevia if the puree is a bit too sour. Refrigerate this mixture. In another bowl, combine ¼ cup prepared lemon curd from Trader Joe’s and 1 cup of plain Greek yogurt. Refrigerate the lemon mixture as well. Clean and hull 4 cups of fresh strawberries, 3 cups of blueberries, 3 cups of blackberries, and 1 ½ cups fresh raspberries. Allow the berries to become room temperature. Toss the puree and berries gently with two spoons in a large, glass bowl. Allow to set out on the counter for a while. Room temperature berries taste the sweetest. Serve in small bowls with 2 tablespoons of lemon curd mixture.

Red White and Blue Potato Salad

This is a savory Fourth of July recipe that can be served cold, room temperature or warm. Boil 2 cups of fingerling potatoes, and 2 cups of small red potatoes until soft. Strain and set aside. Boil 2 cups of blue potatoes until soft. Blue potatoes have more starch than others so be sure to boil separately. Combine slightly cooled potatoes into a serving bowl. Hard boil 3 large eggs in a saucepan. While the eggs are boiling, toss in ¼ cup chopped red onion, 1 tablespoon of dill, 1 tablespoon of chives, salt and pepper, and when ready, 3 finely chopped hard boiled eggs into the potato bowl and mix gently. In a separate bowl mix ¼ cup vinegar, 1 minced garlic clove, salt and pepper, and 2 teaspoons of Dijon Mustard, and 2 tablespoons of olive oil. Mix well. Pour over the top of the potato salad mixture and stir gently. Refrigerate to chill or serve warm.

Enjoy these healthy and delicious red, white and blue recipes this Fourth of July.

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