My 4th of July menu featuring 3 make-ahead sides and an order from ButcherBox.
Please note, this post is sponsored by ButcherBox.
All thoughts and opinions are my own.
4th of July is a favorite of mine. Mostly because it means hanging out and snacking ALL day.
Does it get better than that?
Now, we run a 10k on 4th of July and postpone eating until a little bit later.
Which means make-ahead sides are the name of the game. And, make-ahead sides that will fuel and fill us up after a very hot race.
I also wanted to be sure that we had everything we needed on hand in advance of 4th of July, so we ordered all of our meat from ButcherBox. And, just like that a box full of food for our 4th of July get-together showed up right at our door.
If you’re thinking about picking up some meat to grill on 4th of July, I’d highly recommend checking out ButcherBox. It saves you time (no last-minute grocery store runs!) and lets you spend more time meal planning, entertaining, and everything else you want to do besides running to the store. The meat that ButcherBox sends is flavorful, delicious, sustainably sourced, and the animals are humanely raised. Essentially, it’s high quality meat without the high price.
And, just in time for the holiday, if you order from ButcherBox be sure to snag the free 4th of July bundle featuring Pork St. Louis Style Ribs and Italian Sausage – free for new members! Just be sure to get your orders in by June 25.
Oh and do you have guests joining you that aren’t meat lovers? Well, all of the sides here are vegetarian! So, round up your friends and family, and get to cooking!
This year’s 4th of July Menu: Mains
Sirloin Tip Kabobs with Pineapple and Mushrooms
These little kabobs are SO tasty, and so very easy. And, if you’d like to make them veg-friendly, simply make a batch without the meat!
1 lb Sirloin tip kabobs
1 pineapple, cubed
1 cup mushrooms, halved
1/4 cup coconut aminos
1/4 cup olive oil
1 tablespoon dijon mustard
1 lime, juiced
1 tablespoon apple cider vinegar
Sea salt & black pepper
1. Mix coconut aminos, oil, dijon, lime juice, acv, and dash of sea salt and pepper.
2. Marinade mushrooms, pineapple, and sirloin for 20+ minutes in the fridge.
3. Pop them onto skewers (make sure you soak your wooden skewers in water first!) and grill until heated throughout and pineapple is slightly charred.
Brown Sugar Ribs
Salty and sweet is my FAVORITE combination. So naturally, I included a salty and sweet combo on my 4th of July menu.
1 lb St. Louis Style Ribs
3/4 cup brown sugar
1/4 teaspoon chili powder
1 teaspoon sea salt
Dash of black pepper
3/4 cup barbecue sauce
1. Make your rub: Combine the sugar, chili, sea salt, and black pepper and rub on ribs.
2. If you’d like to pre-cook your ribs a bit, cook them in the oven for 1 hour at 350 degrees.
3. Then, finish cooking your ribs on the grill and baste with sauce once cooked throughout.
Goat Cheese Burgers
Now these goat cheese burgers are the crème de la crème. At least for me. The goat cheese gets so creamy and the balsamic onion sauce is a DREAM.
4 Burgers & buns
1/2 log goat cheese
1 cup spring mix
3/4 cup balsamic onion jam (or any sort of onion jam!)
1. Simple is best here, so throw your burgers on the grill and cook until medium.
2. As your burgers finish up, toast your buns on the top rack.
3. Once cooked, assemble your burgers with spring mix, jam, and goat cheese.
This year’s 4th of July Menu: Sides
Sweet & Spicy Watermelon Salad
This has to be my favorite of the sides, so we’re starting off strong here. It’s sweet, juicy, and is so very much a summer side.
1/2 of a watermelon, cubed or balled with a melon baller
1 cup multi-color tomatoes, halved
3 tablespoons queso fresco
1/4 cup pickled red onions
10-20 sprigs cilantro, torn
1/2 teaspoon Tajin
1 tablespoon apple cider vinegar
1 tablespoon evoo
1 tablespoon fresh lime juice
2 tablespoons honey
1 tablespoon water
1. Make your dressing by mixing the Tajin, acv, evoo, lime juice, honey, and water.
2. Combine watermelon, tomatoes, and pickled red onions.
3. Pour dressing over salad and top with queso fresco and cilantro.
Blackened Corn Off The Cob
Corn has always been a staple at cookouts, and this time is no different. My husband LOVES corn, but it can take a while to grill! So, here’s a make-ahead version that still aims to please.
4 ears of corn, shucked
2 tablespoons unsalted butter
1/2 teaspoon red pepper flakes
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon smoked paprika
Sea salt & black pepper
10 sprigs cilantro
1. Melt butter in a cast iron skillet over medium heat.
2. Once the butter is slight browned and foaming, add seasonings and cook for 1 minute.
3. Add corn and cook until slightly blackened
4. Remove corn and toss with sea salt, pepper, and cilantro.
Roasted Carrots with Tahini Sauce and Pomegrante
Snag this recipe right on over here! I’ve used Aysegul’s recipe plenty of times and love it more each and every time! It’s a crowd-pleaser, for sure, so I thought I’d throw this one on the menu, too.
I served it without chickpeas, but don’t sub out the dill – it’s divine on the carrots.
Oh yeah, the best thing about all these sides? They can be served cold!
Now it’s your turn to dish…what’s going on your 4th of July menu?
g.
