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As kids, we threaded our bicycle wheels with red, white, and blue streamers, stuck mini American flags in our vegetable garden, and decorated our backyard picnic table with bouquets of blue hydrangeas, Queen Anne’s lace, and red roses for the Fourth of July.
My kids love carrying on these traditions, and still make sure red, white, and blue are front and center at our table. Check out the menus here and try one for your Fourth of July celebration. Show your true colors with red, white, and blue cups, napkins, utensils, and paper plates.
1. Classic American Picnic
Standout dish: Fried chicken cutlets
Serve with: Creamy potato salad; carrots and celery with onion dip; raspberry brownies
Works because: It’s a hands-down favorite.
Prep and effort: No biggie. Cutlets are easy. Make them ahead of time. Serve cold or hot. Buy the sides. Stir ½ cup raspberry preserves into your favorite brownie batter and call it a new Fourth of July tradition. Bake as directed. Top with fresh raspberries before serving.
Fried Chicken Cutlets
Serves: 4–6
What You’ll Need:
2 eggs
¾ cup Italian seasoned breadcrumbs
¾ cup grated Parmesan cheese
Pinch of garlic powder
Salt and pepper to taste
1½ pounds thin boneless, skinless chicken breast
Canola oil for frying
What to Do:
1. Beat the eggs in a small bowl. On a large plate, combine the seasoned bread crumbs, Parmesan cheese, garlic powder, salt, and pepper.
2. Dip cutlets into the beaten eggs and then into the crumb mixture.
3. In a large, heavy skillet, heat the oil (pour in enough so it is about ¼ inch deep). When hot, add cutlets in a single layer. Sauté for about 6 minutes. Turn once. Remove, set aside, and repeat with remaining cutlets, adding oil as needed. Refrigerate the finished cutlets. Keep cold in an insulated cooler or basket. Serve with ketchup or your favorite dipping sauce, if desired.
2. Laid-Back Vegetarian Feast
Standout dish: Grilled veggie sandwiches
Serve with: Confetti couscous salad; white bean dip and raw veggies; raspberry, blueberry, and strawberry parfaits
Works because: Summer produce is at the height of the season.
Prep and effort: Seriously? Almost none. Grill veggies ahead of time and transport them in tightly covered containers. Make sandwiches when you’re ready to eat.
Grilled Veggie Sandwiches
Serves: 4
What You’ll Need:
2 zucchini, trimmed and cut lengthwise
2 yellow summer squash, trimmed and cut lengthwise
1 small red onion, sliced
1 cup sliced red bell pepper
3 tablespoons olive oil
Salt and pepper to taste
1 cup soft goat cheese
1 diced avocado
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil
1 long loaf of crusty French bread, halved lengthwise, or hero rolls
What to Do:
1. Brush veggies with olive oil. Grill for 10 to 15 minutes on a preheated grill rack over low heat, turning occasionally until softened and grill marks appear. Sprinkle with salt and pepper.
2. Layer grilled veggies on bread. Spread goat cheese on top. Add avocado and sprinkle with balsamic vinegar and basil. Close the sandwich, slice in quarters, and serve with a bean dip and:
DIY Confetti Couscous Salad
- Cook up a batch of couscous. Add finely diced purple onion, red and yellow bell pepper, peeled cucumber, and zucchini.
- Toss with olive oil, white wine vinegar, salt, pepper, and garlic powder. Store in covered plastic containers in a cooler until ready to serve.
DIY Parfaits
- Pack one large unopened container of vanilla yogurt and fresh fruit in a cooler.
- Add a scoopful of yogurt into each of 4 tall plastic glasses. Create layers of raspberries, blueberries, and strawberries by alternating fruit and yogurt. Finish with granola topping.
3. New Orleans-Style Deli Spread
Standout dish: Hero-like deli sandwiches called muffulettas
Serve with: Pickles, macaroni salad, crunchy slaw, watermelon (preferably, a lot)
Prep and effort: Almost zero. Just hit the deli.
Muffulettas
Serves: 6
What You’ll Need:
¾ cup pitted black olives, chopped
¾ cup pimento-stuffed green olives, chopped
2 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons olive oil
1 tablespoon lemon juice
Pinch of dried oregano
Salt and freshly ground black pepper to taste
6 long or round crusty sandwich rolls
6 slices each of: Genoa salami, boiled ham, Swiss cheese, deli turkey
6 large leaves of iceberg lettuce, washed and dried
2 large plum tomatoes, sliced thin
What to Do:
The Olive Salad
Combine olives, parsley, 1 tablespoon olive oil, lemon juice, oregano, salt, and pepper.
The Heroes
Cut rolls in half. Brush them with the remaining olive oil, layer the deli meats, cheese, lettuce, and tomato slices. Spoon the olive salad on top, and close up the sandwich. Slice in half, wrap in foil, refrigerate, and keep cold when you’re on the go. Your kids can help with some of these tasks if they happen to be hanging around.
