Fourth of July Picnic Recipes

Fireworks exploding in the sky, the smell of charcoal wafting through the neighborhood and sparklers glittering in every driveway announce loud and clear that it's the Fourth of July! Picnics for this patriotic celebration are an American institution and the search for new and different recipes is alive everywhere!

There is nothing wrong with the basics. Americans consume traditional picnic food all summer and there is no denying we love it all. But adding a few new items to the picnic table keeps our celebrations fresh and new every year.

Chips and salsa are a staple, but this year how about adding crackers and olive salsa to the mix?

Olive Salsa

A savory and salty dips served best with Wheat Thins or Triscuits.

1/2 c. green olives
1/2 c. kalamata olives
1/2 c. black olives
1/4 c. red onion, chopped
5 cloves garlic
1/2 c. pimentos
1-3 T. extra virgin olive oil
fresh cracked black pepper to taste

Add all ingredients except olive oil to a food processor and chop coarsely. Add olive oil gradually until salsa is the texture you prefer. Put in a bowl and mix in cracked pepper to taste. For an alternative and creamier dip, add 8 oz softened cream cheese to the mixture.

Tortellini Salad

Served alongside the traditional potato salad and macaroni salad, this cold pasta salad adds fresh vegetables and color to your menu.

2 16-oz packages tri color tortellini
2 packages dry zesty Italian dressing
1 small head cauliflower, broken into florets
1 bunch broccoli, florets only
1 green bell pepper, coarsely chopped
1/4 c. parmesan cheese
14 oz jar green olives, slices
1 6 1/2 oz jar artichoke hearts, drained, rinsed and quartered
1 pint cherry or grape tomatoes
pepperoni to your liking

Cook tortellini as directed on package; drain. Rinse in cold water, drain and cool. Prepare Italian dressing as directed on package.

In large bowl, combine cauliflower, broccoli, and green pepper; toss gently with tortellini. Sprinkle parmesan cheese; mix gently. Add olives, pepperoni and artichoke hearts. Pour half of dressing over salad; toss lightly. Cover, refrigerate at least 3 hours. Before serving, add tomatoes and remaining dressing. Toss gently again.

Now of course it wouldn't be a Fourth of July cookout without lighting up the grill. And this Independence Day, try something new next to your burgers and dogs. Southwest Flank Steak with Fresh Guacamole is a perfect combination of spicy, hot and cool and can be served alone or wrapped in a tortilla.

Southwest Flank Steak

Olive oil
1 T. Garlic powder
1 T Southwest seasoning (chili powder, cumin, pepper, garlic)
1 T. lime juice
salt and pepper to taste
1 1/2 pound flank steak

At least two hours before grilling, rub steak on both sides with oil, followed by all seasoning ingredients. Sprinkle with lime juice and let sit to marry flavors before grilling. Grill over medium heat until steak reaches desired doneness. Medium to medium rare is an excellent place to stop. Cut meat in slices against the grain for optimum tenderness.

Fresh Guacamole

2 Haas avocados
1/4 c. chopped red onion
1/2 c. fresh salsa
3 cloves garlic, chopped
1-3 t. fresh lime juice.

Cut avocados in half, remove pit and scoop out meat. Roughly chop into pieces and put in bowl. Add chopped onion, salsa, and garlic. Mix ingredients until desired texture is reached. Guacamole can be mixed smooth, or with chunks of avocado. Sprinkle finished mixture with lime juice to taste and serve immediately.

One serving suggestion for the Flank Steak and Guacamole is to set up a fajita style bar. Add bowls of sour cream, shredded cheese and vegetable to your table and your guests can wrap up the ingredients of their choice in a soft flour tortilla.

For dessert, keep the heat on the grill and try out a Peach Melba inspired grilled treat. Grilled peaches with raspberry sauce and vanilla ice cream is tart and sweet, hot and cold, and the perfect ending to a great meal!

Grilled Peaches with Raspberry Sauce

Raspberry sauce

2 c. fresh raspberries
1/3 c. sugar
2 T water

Combine raspberries, sugar and water in a tupperware type container. Stir and refrigerate for several hours, stirring occasionally. Berries will break down and create a syrup with the water, sugar and juices.

Grilled Peaches

8 peaches, cut in half
3 T. sugar

Cut peaches in half, remove pit and sprinkle with 3 T. sugar. Grill over medium heat, sugar side down until fruit begins to heat through; about five minutes. Remove from grill and place in bowl. Top with a scoop of vanilla ice cream and spoon raspberry sauce on top.

The Fourth of July picnic is a tasty way to celebrate our independence and freedom. Sharing recipes and food alongside good company and maybe even a few smokebombs, sparklers and firecrackers, makes for a magical day.