July 4th falls on a Wednesday this year, which is fine for those who can take a week’s vacation, but not so wonderful for people who have just one day off.
For the holiday—and for the upcoming barbecue and picnic season—I thought I’d share some menu ideas using some of the many recipes that we have published on the blog over the past year.
To help out those who might not have a lot of time for food prep this holiday, I’m making two lists: One is recipes for those who have the time—or inclination—to prepare a full holiday feast, and the other is a quick-and-easy menu for anyone who is strapped for time or just wants to put together a single dish to take to a potluck barbecue.
(Full Fourth-of-July Feast
Green Goddess Dressing with fresh vegetables for dipping)
Herbed Potato Salad
Black-Eyed Pea and Barley Salad
Asparagus-Snap Pea-Edamame Salad
Marinated Tri-tip Steak
Chocolate Chip Cookie-Ice Cream Sandwiches
Quick-and-Easy Independence Day Picnic Ideas
Roasted Zucchini with Ricotta and Mint
We intended to make the full 4th of July menu….but then the sun came out in Seattle, what a shocker, so we ended up with the marinated tri tip and the potato salad only. They were both unbelievable. In fact, my kids finished most of the potato salad before dinner was even plated!
PS: Tina’s chocolate chip cookie recipe is the best that I have ever made