The Fourth of July is just around the corner. Whether you’re staying in to beat the heat or grilling out with family and friends, these five recipes from the AQUILA Eats cookbook are sure to please.
In this article, you’ll find the recipe for a the perfect summer salad, a brisket burger and family friendly desserts. Enjoy!
Summer Strawberry Salad
Pairs perfectly with Ben’s Bison Burger, or any meal fresh from the grill.
From the kitchen of Kendall Guinn
Ingredients
salad
- ¼ cup pecans, halved
- 1/4 cup butter, melted
- 1 package fresh spinach
- 1 package field greens
- 1 head butter lettuce
- ½ – 1 cup strawberries, sliced
- ½ cup feta cheese, crumbled
- 3 – 4 Mandarin oranges, optional
sweet BALSAMIC dressing
- 1 cup balsamic vinegar
- ½ cup olive oil
- 1 cup granulated sugar
- ½ cup vegetable oil
Directions
salad
- Place pecans on cookie sheet and cover with melted butter. Salt generously.
- Bake at 400°F for 7 – 15 minutes, or until browned, stirring occasionally and watching so they don’t burn. They should be a dark brown color.
- Drain on paper towels; cool and bag any extra in ziplock bags for later use.
- Mix equal amounts of the three greens in salad bowl. Toss in strawberries, feta and toasted pecans.
- Lightly dress with sweet balsamic dressing.
- Top with a mandarin oranges, if you like
sweet BALSAMIC dressing
- Mix all ingredients in a jar and shake well.
- Refrigerate.
- Let come to room temperature and shake again prior to dressing salad.
Ben’s Bison Burger
What’s a Fourth of July celebration without burgers and hot dogs. Try this take on the traditional burger to wow the crowd.
From the kitchen of Ben Tolson
Ingredients
- 1½ lb. ground bison
- Salt + pepper, to taste
- 1 Tbsp. olive oil
- 4 slices Gouda cheese
- 4 sandwich buns, butter toasted
- 4 Tbsp. mayonnaise
- 1 cup iceberg lettuce, shredded
- 4 dill pickle slabs, drained
- 1 large tomato, sliced
- 8 bacon slices, cooked
- ¼ cup smoky-sweet BBQ sauce
- Crispy onion straws, oven-baked according to package directions
Directions
- Gently form ground bison into 4 patties. Be careful not to overwork ground bison.
- Season with salt and black pepper and brush with olive oil.
- Heat grill to high. Add bison patties, and cook on each side for 3 – 5 minutes, or to desired temperature.
- Top patties with sliced cheese, and cook until cheese melts.
- Spread mayonnaise evenly over bottom halves of toasted buns.
- Top evenly with shredded lettuce, tomato, pickles and burger patties.
- Top burgers evenly with bacon, crispy onion straws and a drizzle of barbecue sauce.
- Close with top halves of toasted buns.
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Beth’s Summertime Blueberry Pie
What’s more patriotic than blueberry pie? Make this extra festive by adding fresh blueberries on top!
From the kitchen of Kendall Guinn
Ingredients
- 1 baked pie crust, cooled
- 4 oz. cream cheese, softened
- 1/8 tsp. nutmeg
- 5 cups blueberries, divided
- 1 1/4 cup granulated sugar, divided
- 3 Tbsp. cornstarch
- 1 1/3 cup water, divided
- 1 pt. whipping cream
- 1 tsp. vanilla extract
Directions
-
- Bake pie crust. Spread cream cheese over bottom of the warm pie crust. Sprinkle nutmeg on cream cheese.
- Wash blueberries. Mix 1 cup blueberries, 1 cup sugar and 1 cup water in saucepan. Bring to a boil quickly, then reduce heat and cook gently for 15 minutes.
- Mix cornstarch and remaining water to form a paste, then add to the cooked blueberries. Cook over low heat, stirring constantly, until thick and clear, about 3 – 4 minutes. Cool.
- Put 3 cups blueberries on top of the cream cheese. Pour the cooled blueberry glaze on top.
- Beat whipping cream until stiff. Beat in ¼ cup sugar and vanilla extract. Spoon whipped cream on top of blueberry glaze.
- Chill about 3 hours.
- Garnish with remaining blueberries.
Lauren’s Lemon Bars
No flavor says summer quite like lemon. Enjoy these lemon bars poolside or after a delicious barbecue.
From the kitchen of Lauren Little
Ingredients
- 1 cup butter, softened
- ¼ tsp. salt
- ½ cup powdered sugar, plus more for topping
- 2 ¼ cups all-purpose flour
- 4 eggs, slightly beaten
- 1 Tbsp. grated lemon peel
- 5 Tbsp. lemon juice
- 2 cups granulated sugar
Directions
- Preheat oven to 350°F.
- Blend butter, salt, ½ cup powdered sugar and 2 cups of flour to make soft dough.
- Press evenly into ungreased 9×13” pan.
- Bake 15 – 20 minutes until golden.
- Meanwhile, combine eggs, lemon peel, lemon juice, sugar and ¼ cup flour, and blend until smooth.
- Pour over baked crust.
- Reduce heat to 325°F and bake 25 minutes until firm.
- Cool, then dust with powdered sugar and slice into bars.
Murphy’s Party Punch
This refreshing punch is perfect for all ages! If you’re hosting an adults-only affair, spice it up by adding your favorite vodka or rum.
From the kitchen of Natalie and Mike Murphy
Ingredients
- 2 packages frozen strawberries with syrup
- 16 oz. Bluebell pineapple sherbet
- 2 liters ginger ale
- 1 can 7-up
- Lime wedges, for garnish
Directions
- In a large punch bowl, defrost the strawberries and sherbet.
- Add ginger ale and 7-up.
- Garnish with a lime wedge.
Hopefully, you’ve found a delicious recipe to share with your friends and family this weekend. Found something you want to save for later? Be sure to bookmark or pin to your Pinterest so you can come back another day.
All of our recipes are straight from the kitchen of our employees, so be sure to let us know what you think when you taste them! We love sharing our kitchen with yours.
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