Whole Story

The Official Whole Foods Market® Blog

Our Best Recipes for July 4th

Is delicious summer food part of your July 4th celebration? It is for ours! Get ready for fireworks of flavor, prepared with summer’s best ingredients. Here are some of our top recipe picks for a sizzling 4th! Are you chilling and grilling or preparing a bang-up meal? Leave a comment to tell us about your favorite way to celebrate July 4th!

Leave a reply

To provide feedback or ask a question about our company, a store or a product, please visit our Customer Service page.

For more information about posting comments to our blog, please see our Comment Posting Guidelines.

7 comments

Comments

Mel says …

As a tradition, we always have family recipes. Everyone shares in the meal so we do recipes that you would call, group based. For this year, we are cooking roast vegetable salad. We are of a Mediterranean background so some of the ingredients are quite native like red bell pepper, feta cheese and basil leaves.

Jerri says …

I know it's a bit themey, but my red, white, & ble nachos are always a hit with vegetarians and carnivores alike - http://www.cooking4carnivores.com/2009/07/red-white-and-blue-nachos.html?m=0

Susie Bee on Maui says …

Awesome food! We'll likely be doing a potluck-and I'll probably take the perennial favorite "sunset potato salad". Great for picnics-no mayo but with a tasty coating of vinegar, chiles and herbs. http://eatlittleeatbig.blogspot.com/2010/11/recipe-for-sunset-potato-salad.html

Nancy Geraci says …

Our borough has a Fourth of July celebration every year for as long as I can remember. People from all over come to see the fireworks. Dormont was one of the original for fireworks. This event is community paid for. The boro is aapproximately on square mile. I would definitely have hamburgers & hot dogs, bake beans & watermelon. Bake star cutouts.

John says …

Beef brisket with my lady

maloure says …

love hamburger ,hot dog and apple pie on the 4th.Then the fireworks.

Mitch says …

This is the first year I can remember we are keeping it simple and intimate. Normally we have as many as 100 people to feed. This year, 8. The guests will be handling the sides while I will be manning the grill, ribs, St. Louis' own Pork Steaks (really folks you all need to find out about these) and possibly scallops and/or shimp as an appetizer.