RECIPES AND PHOTOGRAPHY BY MEREDITH STEELE
Sticky watermelon faces, flames hitting the grill, neighborhood parades and night skies glittering with fireworks—these are my favorite Fourth of July scenes. I adore this hot and humid day of celebration and usually spend it with friends around a picnic table full of deliciously grilled meats and vegetables with a cool cocktail in hand.
These days, our families celebrate with flame-kissed fare, but did you know that the first Fourth of July parties boasted menus of rich turtle soup, salmon with egg sauce, green peas and apple pandowdy? My love for historical recipes runs deep, but I think this Fourth of July, I’ll be putting away my turtle catching net and lighting the grill instead.
RECIPES
Grilled Skirt Steak with Red Bell Pepper Chimichurri
Chipotle and Lime Roasted Potatoes
Grilled Cilantro-Lime Corn on the Cob
Chilled Green Beans with Green Goddess Dressing
Summer Berries with Honey-Basil Whipped Cream
Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.
