What We’re Grilling: Recipes for the 4th of July


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Happy (early) Fourth of July everyone! I don’t have the statistics to back me up on this, but I suspect that our Nation’s Birthday is the day that the largest number of barbeque grills are used in the United States (followed by Labor Day and Memorial Day). If you aren’t hosting a BBQ, you’ll probably be attending one at someone else’s home. My husband, daughter and I will be visiting my parents this year, and because we’ve always gone with pretty traditional – i.e. plain – burgers and hot dogs, I’m ready to switch up the routine. There are so many options out there, but these recipes are sure to make any BBQ guest see fireworks! (Yes, I went there. I couldn’t resist!)

Grilled Blackberry, Strawberry, Basil and Brie Pizza Crisps are the perfect appetizer to serve guests as a kick-off to a Fourth of July BBQ, as they are both festive and delicious! {from Half Baked Harvest}


Green Harissa Turkey Burgers are anything but plain, as they’ve got spice from the harissa, salt from the feta, and crunch from the cucumber! {from What’s Gaby Cooking}


If you’re serving a mixed crowd, vegetarians and carnivores alike will be wowed by these Veggie Burgers with Coleslaw. Beets and carrots are the main ingredients in the burger patties while the coleslaw is made largely from cabbage and onion. With all those veggies, you might as well have an extra cocktail! {from Call Me Cupcake}


Food is more fun when you can eat it from a stick, so instead of regular hot dogs, I’ll try Sausage and Pepper Skewers instead. Offering a variety of sausages makes for a customizable dish! {from Two Peas in their Pod}


You can put almost anything on a barbeque, including salad! I’m dying to try this Burnt Romaine with Grilled Avocado, Tomatillos, & Cotija Cheese, which would be a great accompaniment to any main dish at your BBQ. The grill gives the salad a smoky flavor that is perfect for a Fourth of July celebration. {from Blogging Over Thyme}


Finish up your outdoor meal with Apricot Strawberry Grilled Crisp. I saw fresh apricots for the first time at my local grocery store last week and know that they won’t be around much longer, so this dish will allow me to take advantage of them while I can! {from Edible Perspective}

Photos courtesy of: Tieghan; Gaby; Maria and Josh; Linda; Laura; and Ashley.

Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.


Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.