fourth of july recipe roundup
I’m the type of person who thinks any kind of potluck is an unspoken competition of who can bring the BEST dish. I’m also the type to only be willing to buy a couple ingredients that I don’t already have around the house. Here’s what I’m planning to contribute on my 4th of July at the lake with friends.
Simple, yummy, tastes perfect by the pool, and can be easily packed for the boat-
eliza’s fave Corn dip
1/2 c sour cream
1/2 c mayo
two small cans (8 oz) of white shoepeg corn (or regular canned corn), drained
canned jalapeno, chopped, to taste
1/2 c sharp cheddar cheese, shredded
Mix all ingredients except the cheese. Once combined well, fold in cheese and let sit in refrigerator overnight. Eat with tortilla chips and try not to eat it all in one sitting.
Fresh Fruit Pasta Salad (cold)
1 package of pasta of choice, i use banza, or TJ’s quinoa pasta, cooked and cooled
1 c strawberries, chopped
1 c blueberries
3/4 c sharp white cheddar cheese or feta
poppy seed dressing, enough to thoroughly coat all the pasta
optional: protein of your choice. I use a crumbled veggie sausage.
Combine all ingredients and enjoy! Pro tip- if the pasta is still warm, add cheese after it is cooled so it doesn’t get melty.
Classic Aperol Spritz
3 oz dry Prosecco or any sparkling wine / champagne
1 oz club soda or sparkling water
2 oz of Aperol
an orange slice
Add Ice to wine glass, pour liquids into glass (eye ball the champagne and soda into the glass so that you don’t lose the carbonation pouring back and fourth), garnish with orange slice. Wahhhlahhhh, clink!
Lemon Honey Gin and Tonic
2 tsp of honey (slightly melted)
1 cup of tonic water
1 shot of gin
1 shot of lemon cordial or lemon syrup
Combine the honey and lemon cordial together, pour over ice, add gin, and top with tonic water. Summer in a cup.
I hope everyone has a safe and happy fourth!
xo Eliza
