Sides for your Fourth of July Weekend

I thought I would pick out some of my recommendations for Sides for your Fourth of July Weekend from my recipe archives.

Well, not all of them are from the archive. This initial one is merely a suggestion and guideline. First, you could start off with a patriotic Red, white, and blue potatoes dish (ok, purple potatoes but close enough) for breakfast. You can do these in a skillet like here, or you can roast them in the oven or even put them on the grill and make it a bbq side if you’d prefer.
Recipe idea for your Fourth of July, red and white blue (purple but close enough) potatoes that you can make on the skillet or oven or grill. Start your day with a patriotic breakfast or make these as a side dish! Vegetarian and very versatile, season to your liking

Season how you’d like- I don’t know if I ever make them the same way twice as I quite liberally open up my spices and seasonings to pull things out and keep tasting until I like it. You’ll definitely want salt and pepper of course, but sometimes I use cumin, or rosemary, or dill, or chili powder, or onion or garlic powder (or I’ll throw actual diced onion or minced garlic in), the possibilities are endless based on what you have and like.

It’s still strawberry season, and these Strawberry and Cheese Bruschettas – either with mozzarella or with goat cheese – just look so elegant and classy.
Strawberry Bruschetta, vegetarian and easy to put together with fresh strawberries, basil, olive oil and balsalmic vinegar, and fresh mozzarella cheese on good bread Strawberry Bruschetta, vegetarian and easy to put together with fresh strawberries, basil, olive oil and balsalmic vinegar, and fresh goat cheese on good bread

More fruit won’t hurt on the table, such as these Prosciutto wrapped Cantaloupe with Red Pepper Lime Oil and Manchego
Prosciutto wrapped cantaloupe with red pepper lime oil and manchego recipe

Besides your fruit, add more vegetables to your Fourth of July weekend with via this recipe for Chilled Vegetable Pizza that can be a rainbow of various colors depending on what veggies you choose and can easily serve a crowd. You can also adapt this version to have fruit instead for a chilled dessert fruit pizza!
Summer Appetizer Recipe: Chilled Vegetable Pizza with dill/chive cream cheese mixture and broccoli, asparagus, baby carrots, red and orange bell peppers, corn kernels!

Upgrade your pasta salad side dish with a little heat as well as with avocados, corn, and Cotija cheese with this Elote Pasta Salad
Elote Pasta Salad - mixing pasta, pan roasted corn, cotija cheese and avocado

This dessert only has strawberry, but no reason you can’t add blueberries or blackberries to complete the red white and blue, and you will be no fool with this Strawberry Fool Recipe  of blended strawberries with cut strawberries and the fresh whipped vanilla cream.
April Fool's Recipe with no Trick: Strawberry Fool Recipe is blended strawberries with the cut strawberries and the fresh whipped vanilla cream (Grand Marnier optional)

If you are making burgers or hot dogs for a group, consider having a variety of cheeses besides Cheddar such as Swiss or Pepperjack (even if you are doing hot dogs!) and also bacon. Not only can you top your burger with bacon, but believe me, I am happy to add it to my hot dog as well.

Besides ketchup and mustard and relish and pickles, for you might consider having little dish where guests can add toppings of sauteed mushrooms, sauteed onions, guacamole, salsa (and your guac and salsa can double to go with chips),  bbq sauce and/or blue cheese (MMMM bbq sauce and blue cheese!).

Also, if you haven’t tried this before, if there are potato chips at the party you are having/attending, try taking a handful and adding them on to your burger or hot dog!

For the fourth of July itself, which falls on a Friday this year so I think everyone is enjoying at least a 3 day weekend, I will not be doing any cooking. In fact, instead I’ll be judging cooking- I will be seated as one of the PNWBA judges at the Dallas Oregon Freedomfest BBQ competition. If you are in the area, they will be holding it in Dallas City Park and you will have an opportunity to sample some of the best BBQ in the Northwest ($1 for 2 oz sample) and a fireworks show that evening too! There should be some great teams because at 18 teams, the competition counts as a qualifier for the national competition.

This means that probably during the weekend, there will probably be at least one dish of bbq mac and cheese with some leftovers from the BBQ competition that I take home!

What are you doing for the Fourth of July? Is there a special dish you are making or looking forward to? Are you going to watch the fireworks live or on TV (I personally like the DC ones!)?

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Comments

  1. I have a neighborhood potluck coming up and was wondering what I should bring. Thanks! I will use one of these.

  2. Mmmm… the strawberry cheese bruschetta looks phenomenal.

    • I am not going to admit how many I ate of those… I love how fancy they look, I can even imagine them with champagne even though at the time we were having them with beer!

  3. I love the idea of the upgraded pasta salad. I’m going to makes some pasta salad today and add some extra spice!

    • Yay, glad to add some extra spiciness to your day! Though honestly, I like BOTH potato (such as your red white and blue potato salad) and pasta salad so would totally eat both

  4. I’m hosting a BBQ at our house for the 4th. We will be doing burger, hot dogs, watermelon, both, homemade potato and macaroni salad (since I have picky eaters in my family) and pie.

    I’m going to use your suggestion and cook some bacon to add to the burgers and hot dogs, because isn’t everything better with bacon?

  5. Great ideas! I may make a red, white and blue potato salad for tomorrow…if I get around to it! We’re not hosting, so it all depends on if the kids let me have the time to do it!

  6. I made the strawberry, goat cheese bruschetta for our Fourth of July barbecue and it was a big hit! I toasted the baguette on the grill and added basil. It was such an elegant, vibrant dish. Thanks!

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