Recipes for Independence Day

Published 6:29 am Wednesday, July 3, 2019

This collection of easy preparation recipes for Independence Day is designed for this summertime holiday. North Carolina blueberries, homegrown tomatoes, local shrimp and a little mint all make for enjoyable eating.

recipes for independence day


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More With Less Cookbook, Doris Janzen Longacre, 2016


1 cup tomatoes, peeled and diced

½ cup green bell pepper, diced

½ cup celery, chopped

½ cup cucumber, peeled and chopped

¼ cup onion, chopped

2 teaspoons parsley, minced

1 teaspoon chives, minced

1 small clove garlic, minced

3 cups tomato juice

½ teaspoon Worcestershire sauce

3 tablespoons red wine vinegar

2 tablespoons olive oil

1 teaspoon salt

¼ teaspoon freshly ground pepper

What to do:

Combine all ingredients in a bowl. Refrigerate. Serve as appetizer or cold soup. Serves 4.


Grilled Garlic Shrimp

Mariner’s Menu, Joyce Taylor

North Carolina Sea Grant, 2003


1 pound medium or large shrimp, peeled

¾ cup margarine or butter

10 cloves garlic, minced

2 tablespoons fresh lemon juice

¼ teaspoon cayenne pepper

½ teaspoon dried dill

¼ teaspoon sugar

What to do:

Melt margarine or butter in heavy saucepan over medium heat. Add garlic, lemon juice, cayenne, dill and sugar. Bring to a boil and simmer one minute. Remove from heat and cool. Place shrimp in sauce and marinate in refrigerator 20 to 30 minutes. Thread shrimp on skewers. Grill about 4 inches from coals until cooked on one side, 3 to 4 minutes. Turn and repeat on other side. Serves 3 to 4.

Tip: Soak bamboo skewers in water for 30 minutes to prevent burning.


Pasta With Mint and Parmesan


Salt and freshly ground black pepper to taste

1 pound cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti

½ stick butter (4 tablespoons), cut into pieces

½ cup chopped mint leaves

1 cup freshly grated Parmesan cheese

What to do:

Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.

Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

Option: Add peas.


Blueberry Lemon Cream


4 ounces of soft cream cheese or Neufchatel cheese

¾ cup vanilla yogurt

1 teaspoon honey

1 tablespoon fresh lemon juice

2 teaspoons freshly grated lemon zest

2 cups NC blueberries

Whipped cream

What to do:

Place the cream cheese in a medium mixer bowl.

Drain off any liquid from the yogurt and add the yogurt and honey.

Beat the mixture on high speed until the cheese and yogurt have a light and creamy consistency.

Mix in the lemon juice and zest.

Layer the lemon cream and blueberries in a wine glass or dessert glass.

Refrigerate until ready to serve topped with whipped cream.



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