Fourth of July Recipes








(serves 8)


4 Garlic Cloves

⅔ Cup Extra Virgin Olive Oil

29 oz Can of ChickPeas- Drained

1 Lemon-  Zested

3 tbsp. Lemon Juice

1 tsp. Salt

½ tsp. Black Pepper

10 Basil Leaves


Put the olive oil and garlic in a small frying pan on low heat. Cook until the garlic is fork tender, set aside and cool. 

In a food processor put the chickpeas, the garlic and oil, lemon zest, juice, salt, pepper.  Blend well.  Then add in the basil and puree.  Serve.  Store in an airtight container for up to 5 days. 

Roasted Eggplant Dip

(serves 8)

Ingredients 1 Large Eggplant, Peeled and Cubed 1 inch pieces

3 Red Peppers, Seeded and Cut into 1 inch pieces

1 Red Onion, Cut into 1 inch pieces

6 Garlic Cloves, alved

6 tbsp. Extra Virgin Olive Oil

1 ¼ tsp. Salt

1 tbsp Tomato paste 

10 Fresh Basil Leaves

Preheat the oven to 425 degrees. 


Preheat the oven to 425 degrees. 

Cut the eggplant, peppers and onions into one inch pieces. Put the veggies in a bowl and add the garlic, olive oil, and salt. Toss the vegetable mixture well. 

Place on a baking sheet and bake for about 30 minutes until the vegetables are cooked through and slightly browned. Cool 

Then put the mixture into the food processor. Add the paste and fresh basil and pulse…about 8 to 10 times. 

Refrigerate for two hours and serve.

Baked Pita Chips


5 Pita Breads - must be POCKETLESS ⅓ Cup Extra Virgin Olive Oil

3/4 tsp. Salt

3/4 tsp. Garlic Powder 


Preheat the oven 375 degrees. Slice each pita in half and then slice into small triangles to create your chip. Put the olive oil in a bowl and using a pastry brush generously coat all sides of the pita chip. After you do this to all the triangles, put the pita chips in a bowl. Sprinkle it with the garlic powder and salt. Using your hands make sure that the chips are coated well with the garlic powder and salt. Put each individual triangle on a baking sheet in a single layer. Bake for about 15 minutes and then turn. Keep an eye on them as you want the chip to be cooked through on all sides. You do not want any part of the chip to be soft. Remove from the oven and store in a ziplock or airtight container for up to a month.


(Serves 10)


1 Head of Cauliflower (about 1½ Pounds) Cut into Bite-size Florets

5 Carrots (about ½ Pound) Peeled and Sliced into Half Moons

6 Celery (about ½ Pound) stalks, thinly sliced crosswise 

3 Red Peppers (about 1 Pound) Julienned 

6 Cups White Wine Vinegar

3 Cups Water 

3 Tablespoons and 1 Teaspoon Salt 

3 Tablespoons Sugar 

6 Bay Leaves 

1 Cup Extra Virgin Olive Oil 

3 Teaspoons Oregano

12 Ounces Pepperoncini in Vinegar, Stems Cut Off, Seeded and Cut into Small Rings 


In a pot, put the water, the white vinegar, 3 tablespoons salt, the sugar and the bay leaves. Bring this mixture to a boil. Reduce the heat and add the carrots. Cook for 3 minutes. 

Then add the celery and the red peppers. Cook for another 4 minutes. 

Add the cauliflower and cook until the veggies are still bright but tender, about 6 to 7 minutes. 

Turn off the heat. Add the pepperoncini, cover and let it sit for 10 minutes. 

In the meantime, make the dressing for the vegetables. In a bowl, put the olive oil, oregano and 6 tablespoons of vinegar from the vegetable pot and 1 teaspoon of salt. Mix well. 

Strain the vegetables. Cool for about 10 minutes. 

Put the vegetables in a bowl and add the dressing and stir gently. Keep on the counter for about an hour. Then refrigerate it for up to 24 hours before serving. 

Store in an airtight container for up to 2 weeks. 

Rice Balls

(Makes 30)


2 Eggs Beaten

1 Cup Carolina Rice, Cooked and Cooled According to Package Directions

1 Cup Ricotta

½ Cup Grated Pecorino Romano

¼ Pound Low Moisture Mozzarella, cut into ¼” Cubes

¾ Teaspoon Salt

½ Teaspoon Black Pepper

2 Cups of Plain Bread Crumbs

Vegetable Oil to Fry

Marinara (Tomato) Sauce for dipping 


Heat the oil in your fryer or a large sauce pan to about 350℉.

In a small bowl, beat your eggs. 

Put the bread crumbs in a shallow pan. 

In a bowl combine the cooked rice, ricotta, grated Pecorino, mozzarella, salt and pepper.

Take a tablespoon of the rice mixture and roll into a small (golf ball size) ball. 

Dip each ball into the beaten eggs, shaking off any excess. 

Then coat well in the bread crumbs.

Fry each ball. I work in small batches and fry about 5 at once. 

Remove from the fryer and put them on paper towels to drain any excess oil. 

Serve with marinara sauce for dipping.










Grilled Lemon Chicken with Tzatziki and Mesclun Salad

Ingredients (Serves 6)


1 Seedless Cucumber -shredded

1 ½ Cups Greek Yogurt. -I use 2 percent

2 tbsp. Extra Virgin Olive Oil

5 tbsp. Fresh Lemon Juice

3 Garlic Cloves grated

½ tsp. Salt 

4 tbsp. Fresh Dill Chopped


3 lbs Chicken Tenders

⅓ Cup Extra Virgin Olive Oil

6 Garlic Cloves

6 tbsp. Fresh Lemon Juice 

2 Tbsp. Fresh Parsley

1 tsp. Salt


3 Cups of Mesclun 

1 Tbsp. Lemon Juice

3 Tbsp. Olive Oil

¼ tsp Salt


For the tzatziki…Grate your cucumber on a cheese grater and put in a dish cloth. 

Squeeze out as much water as you can. Put the cucumber in a bowl and add all the other ingredients and mix well. 

Quick note, make sure your garlic is grated really well. I grate and then chop to make it even more fine. Refrigerate 

For the chicken…in a small frying pan add the oil and garlic. Cook on a low flame until the garlic is cooked through. Mash the garlic up in the oil and cool. 

In a bowl combine the garlic oil, lemon juice, parsley and salt. Pour over the chicken. Marinate for 20 minutes. 

Heat the grill and cook each skewer for about three minutes on each side. 

Mix the mesclun in a bowl with lemon juice, olive and salt.  I like to use this salad as the bed for the chicken and serve the tzatziki on the side.

Spare Ribs

Ingredients (serves 6)

3 lbs Spare Ribs- Cut into individual ribs

2  tsp. Salt 

1 tsp. Pepper

½ Cup Olive Oil

14 Garlic Cloves

2 tbsp. Fresh Rosemary, Chopped 

1 tsp. Fresh Mint, Chopped

1 tsp. Fresh Thyme, Chopped

1 tsp. Fresh Parsley, Chopped

3 Lemons, plus 1 1/2

1 tsp. Dried Oregano

1 tbsp. Dijon Mustard

2 tbsp. Honey

2 tbsp. Balsamic

¼ tsp. Red Pepper Flakes

2 Small Onions, Sliced 


Season ribs on both sides with 1 tsp. Salt and ½ tsp. Pepper. 

In a small frying pan heat up garlic in olive oil on a low flame and heat until the garlic is cooked through. Mash the garlic with a fork into the olive oil and set aside to cool.

For the marinade combine the cooked garlic and oil with 1 tsp. Salt, ½ tsp, pepper, rosemary, mint, thyme, parsley, the zest of two lemons and its juices, oregano, dijon mustard, honey, 1 tbsp. balsamic and red pepper flakes.  Make sure you incorporate all of the ingredients well.  

Put the ribs in a ziplock back and add in the sliced onion, 1 lemon sliced and the marinade.

Let the ribs marinate for at least an hour.

Preheat your BBQ to 350 degrees. 

Put the ribs and its fixings in a cast iron pan with a lid in a single layer. Cook for 1 hour and 15 minutes. Next put each rib on the grill and char for one minute on each side.

Remove the ribs from the pan and put on a serving platter.  Discard any excess dripping from the pan.  Spoon the rest of the marinade, along with the cooked onions and lemons over the ribs and serve. 

Lobster Roll

(Serves 6)


2 lb. Lobster Meat- Cooked and cooled

½ Cup Celery - Chopped

3/4 Cup Mayo

3  tbsp. Non Pariel Capers

3 tbsp. Fresh Dill- Chopped

4 Tbsp. Fresh Lemon Juice

¼ Tsp. Salt

6 Hot Dog Buns - toasted and lightly buttered


In a bowl combine the lobster meat with the celery, mayo, capers, dill, lemon juice and salt.  Toast each bun and serve topped with the lobster meat.


(Serves 8 to 10)


1 Small Loaf of Italian Bread, Torn in 1” pieces (about 4 Cups)

2 Large Heirloom Tomatoes, Cut in ¾” Pieces (about 2 Pounds)

2 Pounds Fresh Mozzarella, Cut in ¾” Pieces 

¼ Red Onion (about 3 Ounces), Sliced Thinly

10 Basil Leaves, Chopped  

¾ Cup Olive Oil 

¾ Teaspoon Garlic Powder

1½ Teaspoons Salt 

Freshly Ground Black Pepper to Taste (Optional)


Preheat the oven to 325° F. 

Place the bread in a large bowl and drizzle on ¼ cup of olive oil. Then sprinkle the bread with ½ teaspoon salt.

Put in the oven on a parchment-lined baking sheet. Toast until the bread cubes are crispy like croutons (about 20 to 25 minutes). Keep a close eye on the bread so that it doesn't burn. Once the bread is cooked, remove from the oven and cool.

Put the tomatoes, mozzarella, red onion and basil in a bowl. Sprinkle with salt. 

Add in the red wine vinegar and the olive oil and toss. 

Next, add in the bread and gently toss. Serve immediately.

Potato Salad 

(serves 8)


3 lbs Small Potatoes, I use an mix of red and yellow potatoes

12 oz Fresh String Beans, Cut in half

4 Hard Boiled Eggs, Quartered

½ cup (About 2.5 oz) Red Onions, Sliced Thinly

10 Basil Leaves, Chopped

¾ Cup Olive oil 

¼ Cup Red Wine Vinegar 

1 tsp Salt

½ tsp Black Pepper 


In a pot boil the potatoes with the skin on. Once they are cooked, drain well.

Steam the string beans for about 3 minutes and allow to cool. 

Once the potatoes have cooled it is time to cut them. Depending on the size of the potato either cut it in half or in quarters, and add to a bowl. 

Then add the cooked string beans, the onions and basil. 

In a small mixing bowl combine the olive oil, vinegar, salt and pepper to make the dressing. 

Pour the dressing over the potato salad and mix.  

Next add the eggs and gently combine. 


Chick Pea Salad

(Serves 8)


3 -19 oz Cans Chickpeas, Drained well

½ lb Imported Sharp Provolone, Cut into small cubes 

⅓ Cup of Fresh Parsley, Chopped

½ Red Onion (about 3 oz.), Sliced Thinly

4 celery stalks (about 4 oz.)- Diced 

1 Cups Fresh Lemon Juice (About 5 Lemons)

¾ cups Olive Oil 

1 tsp. Salt

½ tsp. Pepper


Combine all ingredients in a bowl and chill. 

Tortellini Salad

(Serves 8)


2 lbs. Cheese Tortellini, Boiled and cooled

½ Red Onion, Chopped

1 1/4 Cup Mozzarella Pearls, Drained

1 Cup Chickpeas- Drained, I use organic in the can

1 Cup Cherry Tomatoes, Quartered

2 Baby Cucumbers, Chopped

4 oz Sliced Salami, Chopped

½ Cup Extra Virgin Olive Oil

3 tbsp. Red Wine Vinegar

1 tsp. Salt or to taste

1 tsp. Oregano

½ tsp. Garlic Powder

2 tbsp. Fresh Chopped Parsley


In a bowl combine the tortellini, red onion, mozzarella pearls, chickpeas, cherry tomatoes, cucumbers and salami. In a separate bowl mix the dressing. Whisk together the olive oil, vinegar, salt, oregano, garlic powder and parsley. Pour over the tortellini and mix well. Serve or store in an airtight container for up to three days.

DESSERT Menu Ideas




Banana Cream Tart

(Serves 8)


13 Graham Crackers (about 1 ½ Cups), Crushed very well in a food processor 

2 tbsp. Sugar

1 tbsp. Packed Brown Sugar

7 tbsp. Butter, Melted

1 box (3.4 oz) Instant Banana Cream Pudding 

1 ¾ Cups Whole Milk

2 ½ Cups Cool Whip

3 Bananas

9 inch Tart Pan with removable bottom


Preheat the oven to 375 degrees.  Spray the pan tart pan with non-stick spray.  Set aside 1 tbsp. of graham cracker crumbs for garnishing the tart later.  Put the rest of the crumbs in a bowl and combine with the sugar, brown sugar and melted butter.  Pour the mixture into the pan and firmly pack the crumbs into the bottoms and sides of the pan to form the crust.  Bake for 8 to 10 minutes. Remove and cool.

In the meantime, make the filling.  In a bowl combine the milk with the instant pudding and whisk until it gets thick.  About 2 minutes.  Next fold 1 cup of Cool Whip.

Slice up about 2 ½ bananas and place in a single layer to cover the bottom of the pan.  Pour the pudding mixture over the bananas and spread evenly.  Loosely cover and refrigerate for 4 hours. Note: You can do this step a few days in advance. 

Before serving, spread 1 ½ Cups of Cool Whip over the top of the pie.  Slice up the rest of the banana and decorate the top of the tart.  Sprinkle on the rest of the graham cracker crumbs and serve. 

Nutella Swirl with an Oreo Crust Ice Cream Cake

(Serves 10)



1 Family Size Pack of Oreos

8 tbsp. Butter - Melted 


1.5 Quart of Vanilla Bean Ice Cream

1- 11 oz. Store Bought Pound Cake- cut into ½ inch slices then cut each piece in small cubes

24 oz. Cool Whip Topping

Nutella Swirl

¾ Cups Nutella

½ Cup Heavy Cream

1 tbsp. Corn Syrup

9 or 10 inch Springform Pan


Bring the ice cream to room temperature for at least an hour and a half. You almost want it to be soupy.

Place the springform pan in the freezer for a half hour. 

Next make your crust. In a food processor blend your Oreos into crumbs. Put the crumbs in a mixing bowl and add in your melted butter. Mix well. Remove the springform pan from the freezer and place the crumbs in the bottom of the pan. Using your fingers really press the crust in an even layer over the bottom of the pan. Place the pan back in the freezer for another half hour.

Next make your Nutella swirl. In a small pan combine your heavy cream with corn syrup. Bring to a slight simmer. Put the Nutella in a large measuring cup and then pour the heavy cream mixture over it. Let it sit for about 3 to 4 minutes to warm the Nutella, and then mix well.

Remove the pan from the freezer and place the pound cake evenly in a layer over the Oreo crust. Pour half of the ice cream container over that layer. 

Next pour the Nutella swirl all around the ice cream layer. You can freeze in between layers to give a more defined layer.  

Next pour the rest of the ice cream over the Nutella layer. Put the pan in the freezer for at least 4 to 6 hours. 

When frozen, remove the pan from the freezer. Run a knife around the outer perimeter of the springform pan. Unlock and remove the outer ring of the springform pan.

Ice the cake with your Cool Whip on all sides and top. At this point you can decorate the cake with sprinkles. Put it back in the freezer for another hour. And serve.

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