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Fourth of July recipes

Whether you're responsible for appetizers, sides or dessert, these recipes are perfect to pair with any Fourth of July gathering!


Red, White, & Blueberry Cheese Bites


  • 2 ounces white sharp cheddar, cubed

  • 1/2 cup fresh raspberries

  • 1/2 cup fresh blueberries

  • skewers or toothpicks


  1. With a skewer, alternate placing cheese, blueberries, and raspberries for a red, white and blue pattern.

  2. Repeat the process for each skewer until you run out of ingredients.

  3. Serve chilled.


Zucchini-Lentil Fritters with Lemony Yogurt


  • 3/4 cup whole-milk yogurt

  • 2 tbsp. fresh lemon juice

  • 1 tsp. sugar

  • salt

  • 1 cup red lentils

  • 1 medium zucchini

  • 1/2 medium onion, thinly sliced

  • 1/2 tsp. Kashmiri chile powder or 1/4 tsp. cayenne pepper

  • 1/4 tsp. ground turmeric

  • 1 cup parsley leaves

  • 1 tbsp. finely grated lemon zeal

  • 1 cup ghee (or natural vegetable oil)


To fix the lemony yogurt drip, simply whisk yogurt, lemon juice and sugar in a small bowl to combine. Season with salt and whisk again to combine. This can be prepared a day ahead of time and should be covered and chilled until time to serve.

  1. Rinse lentils, then soak in 2 cups water at room temperature for at least 1 hour and up to 12 hours. Soaking the lentils for this long will make them more plump and tender, which in turn makes them a lot easier to blend.

  2. Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2 inches long. Cut each piece lengthwise into 1/4"-thick planks. Stack a few planks and slice lengthwise into 1/4"-thick matchsticks (about the size of a skinny french fry). Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine. Let zucchini and onion sit until 1 tbsp. liquid has released and the vegetables look wilted and soft (about 30-minutes to 2-hours). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the less soggy your fritters will be.

  3. Drain lentils and transfer them to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a purée form. Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well with a rubber spatula to combine (it will look like too many vegetables for the lentils, but that’s just what you want).

  4. Heat ghee (or vegetable oil) in a 10" cast-iron skillet over medium-high until a small amount of batter added to the fat excitedly sizzles and sputters. Carefully drop ¼ cup batter into ghee, then flatten to a pancake with the back of a large metal spoon dipped into the hot ghee to prevent sticking. Repeat 3 times for a total of 4 fritters. Fry until deep golden brown on one side (look for the color of a well-fried falafel), about 3 minutes. Turn with a slotted spatula or large spoon and continue to fry until deep golden brown on the second side, about 3 minutes more. Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt. Repeat with the remaining batter (you should have 8–10 fritters).

  5. Transfer fritters to a platter. Serve hot with lemony yogurt alongside.


Trail Mix Cookies


  • 1 1/2 cups assorted raw nuts and seeds

  • 1/2 cup old-fashioned oats

  • 1 large egg

  • 4 tbsp. unsalted butter, melted

  • 1/4 cup dark brown sugar, packed

  • 2 tbsp. granulated sugar

  • 1 1/4 tsp. vanilla

  • 1 tsp. kosher salt

  • 1/2 tsp. baking soda

  • 3/4 cup assorted dried fruit (cut into 1/2" pieces if large)

  • 3/4 cup chopped bittersweet or dark chocolate bars, chips, or disks

  • 1/2 cup all-purpose flour


  1. Place racks in upper and lower thirds of the oven; preheat to 350°. Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Transfer to a medium bowl; let cool.

  2. Meanwhile, mix egg, butter, brown sugar, granulated sugar, vanilla, salt, and baking soda in a large bowl; let sit until nuts are cool (this will make for a chewier cookie).

  3. Add dried fruit and chocolate to the nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins are evenly coated in the dough. (It will look like too many mix-ins, but the dough will come together as it chills.) Cover and chill for at least 2 hours and up to 3 days.

  4. Reheat oven to 350°. Using a ⅓-cup measure or #16 cookie scoop, portion out the dough, packing firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as you go. Using a measuring cup or your hand, press cookies into 2½"-diameter disks about ¾" thick; sprinkle with sea salt.

  5. Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11–13 minutes. Let cool on baking sheets.



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