S&Co Team Shares Favorite Fourth Of July Recipes
Long weekends are the perfect time to experiment in the kitchen! The S&Co team is especially excited for the Fourth of July to fire up our grills and hang with friends and family. Read below for some of the foods we’ll be making this upcoming holiday weekend.
One of my favorite parts of the Fourth of July, besides the fireworks, is the FOOD. I also use the 4th as an excuse to eat whatever I want, so I’m excited to try out this new recipe I saw on The Today Show. It’s a recipe for Cheddar Bacon Ranch Burger Bowls – are you drooling yet… because I sure am! Happy Fourth everyone!
For a summer Fourth of July BBQ, I make a delicious salad and pasta salad to go with whatever is being thrown on the grill. It is definitely important to add some veggies to the mix! I recently switched from using whole wheat pasta to lentil pasta, which tastes the same, but has more fiber and protein. This Fourth of July, I am going to give Kimberly Snyder’s Spring Bounty Pasta Salad a try!
Nothing screams 4th of July like a good ole fashion BBQ. I love to make grilled avocado on the grill and put fresh pico inside! My stuffed avocado recipe is perfect if you’re already planning on firing up the grill to cook your favorite steak or seafood, and want a little something different on the side. You can also add in mango or fresh fruit to make a tropical salsa! It’s something a little out of the ordinary for the grill master in your family to have some fun with.
- 4 Avocados
- 1 Bunch of fresh cilantro
- 2 Limes
- 1 Jalapeno pepper – diced small
- 1/4 cup red onion
- 2 Roma tomatoes
- 1 Can of Mexican beer
- 1 Corn on the cob, BBQ and corn off the cob
Baking & Spices
- 1 tsp Cayenne
- 1 1/2 tsp Paprika
- 1/2 tsp Pepper
- 1 tsp Salt
- 1 Salt and pepper
Oils & Vinegars
- 2 tbsp Olive oil
To prevent sticking and excessive caramelization, just remember to lightly brush your avocado halves with olive oil and keep an eye on them. They only need a few minutes with the fleshy side down on a grill at medium-high heat to get some nice grill marks.
- Pre-heat your grill to medium-high heat
- Slice avocados in half lengthwise. Remove pits
- Season corn lightly with seasoning mix and grill each side on the grill until golden brown or cooked how you like it
- Squeeze 1 lime onto the avocado halves, and then brush with about 1 tbs of olive oil
- In a small bowl, prepare the pico by squeezing the remaining lime and adding in a splash of the beer
- Next add in the shaved corn, onion, tomato, cilantro, jalapeño and some salt and pepper to taste
- Place avocado halves (flesh side down)
- Grill avocado for just a few minutes until you get nice grill marks
- Place a spoonful or two of the pico mixture in each avocado
- Serve and enjoy a healthy, refreshing snack for your 4th of July BBQ
One of the fun aspects of working at S&Co is reading our client’s delicious recipes! I don’t eat meat, so I was super excited when I read about Cat Cora’s Salmon Burger with Herbed Sherry Mayo recipe. It is a great substitute for pescetarians during the meat-heavy holiday and you can either have it on a whole wheat bun, or on top of a delicious salad. Filling and delicious!