Dearborn Gets Cooking With Fourth of July Recipes

Summer holiday celebrations beg the question: What will you make to eat? Here's our suggestions to make your Fourth of July celebration as explosive as the fireworks.

Mixed Berry Pie with Lemon Cream

Samar Dakroub, 26, of Dearborn discovered this dessert recipe that she plans on baking for her family's annual Fourth of July barbeque.

Courtesy of Eat Better America.com, this pie will explode in your mouth with delicious red, white and blue fruit flavors.

Ingredients

Nonstick cooking spray
1 1/3 cups finely crushed zwieback or graham crackers
2 tablespoons packed brown sugar
1 egg white, lightly beaten
2 tablespoons butter, melted
3/4 cup Cascadian Farm strawberry fruit spread
2 containers (6 ounces) Yoplait honey vanilla Greek yogurt
6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries
Fresh mint sprigs and/or Lemon Cream (optional)

Instructions

1. Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
2. Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly. 
3. Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint and/or serve with Lemon Cream.

Pesto Tortellini Pasta Salad

Dearborn Patch reader Jennifer Hansen says of this easy and delicious salad, "This is one of my favorite summer or Fourth of July recipes that is super simple and not the traditional pasta salad. Add fresh-cut peppers for some extra punch, and double the recipe for larger groups.

Ingredients

One large package of frozen or fresh cheese tortellini
One small jar of pesto

Instructions

1. Prepare tortellini according to package directions
2. Mix in jar of pesto
3. Chill for at least an hour

Sesame Ginger Grilled Salmon

Dearborn Patch editor Jessica Carreras swears by cooking salmon on an outdoor grill. Paired with a fresh field green salad or grilled asparagus for a healthy main course for your barbecue.

Ingredients

Four 8 ounce salmon filets, skin on
Sesame Ginger 30-Minute Marinade
2 tablespoons sesame seeds

Instructions

1. Spread marinade liberally over salmon filets, coating. Place in refridgerator for at least half an hour.
2. Heat grill to medium-high heat.
3. Place marinated salmon on tin foil, creating a "lip" around the edges. Sprinkle salmon with sesame seeds.
4. Grill salmon directly over heat for 15-20 minutes, or until filets flake easily.
5. Remove from heat, separating salmon from skin. Serve immediately.

Sweet Potato Salad

Dearborn resident and Exploits Of a Vegan Wannabe blogger Sherry Duquet gives us two of her favorite summertime recipes. These are meat-free, but still full of flavor. Find more on exploitsofaveganwannabe.com.

Ingredients

6 cups diced sweet potatoes
1 cup chopped celery
1 cup chopped radishes
1/4 cup chopped fresh parsley
2 ablespoons chopped fresh thyme (or any combination of herbs you choose)
2 tablespoons chopped fresh garlic chives

Dressing

2 tablespoons dijon mustard
1 1/2 tablespoon red wine vinegar
1 1/2 tablespoon agave syrup
1-2 tablespoons water

Instructions

1. Boil the sweet potatoes in water until softened, but still al dente, about 8-10 minutes. Rinse and run under cold water to stop the cooking.
2. In large bowl, mix potatoes with celery, radishes and fresh herbs.  
3. For the dressing, mix all ingredients in a bottle or jar with a sealable top and shake to combine. Pour dressing over salad ingredients and stir to coat.
4. Chill for at least two hours before serving.

Sophisticated Shortcakes

Ingredients

Your favorite chocolate dairy free ice cream (or regular ice cream for non-vegans)
Four biscuits
2 cups sliced strawberries
1/2 cup orange juice
1/8 teaspoon vanilla
2 teaspoons dark agave syrup
1/16-1/8 teaspoon ground cayenne (I used 1/8 in our batch and they were very peppy)
1/8 teaspoon granulated orange peel

Instructions

1. Set sliced strawberries aside in a bowl.
2. Put all other ingredients (except ice cream and biscuits) in a sauce pan and bring to a boil. Immediately reduce heat and simmer for 10 minutes.
3. Pour this mixture over strawberries. Stir once or twice and let cool. Once it is cool, put in fridge to chill until ready to use.
4. Cut your biscuits in half. Put a generous scoop of ice cream in the middle and replace biscuit lid.
5. Spoon your strawberries in juice over the top of your biscuit ice cream tower.

Have a happy Fourth of July!