Celebrate the Holiday with Sumptuous Summer Favorites
njoy warm weather, abundant outdoor activities and all the fun of July Fourth with a flavorful and festive gathering. Independence Day only comes once a year, so make it count and invite your favorite guests over for a memorable event. You’ll go out with a bang when you serve up these palate-pleasing dishes at your patriotic party.
“For a red, white and blue burger that tastes as good as it looks, I use ground bison on a brioche bun, topped with Castello Burger Blue Cheese,” says celebrity chef Michael Symon. We think it’s well worth the try too!
For more recipes, visit CastelloCheeseUsa.com.
Bison Burger with Blue Cheese
Recipe courtesy of Michael Symon
• Kosher Salt
Freshly ground black pepper
2 tablespoons olive oil
1 pound ground bison, loosely packed into burger patties
4 slices Castello Burger Blue cheese
4 brioche-style soft hamburger buns, toasted
1 small red onion, very thinly sliced into rings
1 cup arugula
Heat your grill to medium-high heat.
Season burgers with salt and freshly ground black pepper on both sides. Drizzle with olive oil, then place on grill.
Cook 3 minutes, then flip.
Add slices of blue cheese (1 slice per burger), and let cook another 1–2 minutes.
Remove burgers from grill and place patties on toasted buns.
Top each burger with slice of red onion and 1/4 cup of arugula.
Serve on a festive red, white and blue platter to complete the experience.
Patriotic and Perfectly Sweet
This July Fourth, serve a classic summer favorite— watermelon. This yummy fruit boasts sweetness and nutrition at a great value. Loaded with vitamins A, B6 and C, as well as antioxidants and heart-healthy amino acids, it’s a most a welcome addition to your spread. For more recipes, visit Watermelon.org.
Red, White and Blue Watermelon Cake
1 seedless watermelon
• 1 cup low or no fat natural vanilla flavored yogurt
• 1 cup sliced almonds
• 1 cup blueberries
• 1 cup sliced strawberries
Place watermelon on its side on cutting board. Cut 3–5 inches off each end to create a large center slice between 3–5 inches in depth. Trim off outer rind.
Cut watermelon slice into 6–8 pie-shaped wedges. Blot edges with paper towels to absorb excess moisture.
Dip the back (curved) side of each slice in yogurt and then almonds, re-assembling pieces on serving platter as each piece is completed.
When finished, it will look like a piecrust of almonds around watermelon slices. Frost the top of the reassembled watermelon with the remaining yogurt and decorate the top with an assortment of colorful berries. Serve cold.