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If this feels a little early for a 4th of July column, it’s because next week’s paper will land on the 4th and most likely not hit your mailbox until the day after, and there certainly wouldn’t be time to make many of these recipes on the day of!

The Fourth of July is always a time to celebrate. It’s America’s Independence Day, and it’s always a fun time!

Lake days, beaches, parades, friends, family and good food and drinks are  staples of the holiday. 

The Fourth landing on a Thursday this year is almost perfect! As long as you’re able to take Friday off, you can enjoy a long weekend! Lucky people who can kick it off with the Fourth festivities and then just enjoy hanging out the rest of the weekend

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CHICKEN CAESAR PASTA SALAD

1/2 tsp. kosher salt, plus more to cook the pasta

1/4 c. extra virgin olive oil

4 garlic cloves, finely chopped

4 anchovy filets, rinsed and finely chopped (optional)

2 Tbsp. capers, drained and chopped

2 Tbsp. fresh lemon juice

1 Tbsp. dijon mustard

2 tsp. Worcestershire sauce

1/2 tsp. black pepper, plus more for serving

1 1/2 c. mayonnaise

1/2 c. grated parmesan cheese

1/4 c. whole milk

16 oz. uncooked medium shell pasta

3 c. diced, cooked chicken

3 c. sliced romaine lettuce (about 1 heart)

2 c. store-bought or homemade croutons

1 c. shaved parmesan, plus more to serve

Bring a large pot of salted water to a boil. 

In a large bowl, whisk together the oil, garlic, anchovy filets (if using), capers, lemon juice, mustard, Worcestershire sauce, salt, and pepper until well combined and smooth. Whisk in the mayonnaise until well combined. Whisk in the grated parmesan and whole milk. 

Cook the pasta for 1 minute longer than the package directions. Drain, rinse with cold water, and let cool.

Place the cooled pasta in the large bowl with the dressing. Add the chicken, lettuce, croutons, and shaved parmesan, folding to combine. Serve immediately with extra black pepper and shaved parmesan.

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SQUASH CASSEROLE

3 lb. yellow squash, cut into 1/4-inch thick slices

1 yellow onion, peeled and chopped

3 Tbsp. olive oil

1 1/2 tsp. kosher salt

1 tsp. ground black pepper

2 large eggs

8 oz. sour cream

1/2 c. mayonnaise

8 oz. sharp cheddar cheese

1 Tbsp. chopped fresh thyme leaves

3 Tbsp. butter, melted, plus more for the pan

1 1/2 sleeves round butter crackers (such as Ritz), broken (about 3 cups)

1/4 c. parmesan cheese

Preheat the oven to 400˚. Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with the salt and black pepper. Toss well to combine. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.

Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, and thyme and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for 20 minutes.

Combine the melted butter, cracker pieces, and parmesan cheese in a small bowl. Sprinkle in an even layer all over the top of the casserole.

Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for 10 minutes before serving.

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My father-in-law Mike makes a mean brisket, and as much as we love it, he always cooks a big giant one, so we have leftovers. Here’s a great way to use it up, especially if you have lighter meals through the weekend.

Also, although corn tortillas are usually the preferred type for brisket tacos, I actually prefer flour tortillas in this recipe.  Maybe get a small package of both and see which one is more popular!

LEFTOVER BRISKET TACOS

Leftover brisket

FOR THE PICKLED RED ONIONS:

1/2 red onion, thinly sliced

1/2 c. red wine vinegar

1 tsp. granulated sugar

1/4 tsp. kosher salt

TO SERVE:

Corn or flour tortillas 

Shredded lettuce

Sour cream

Cilantro leaves, roughly chopped

For the pickled onions: Combine the sliced red onion, vinegar, 1/2 cup water, sugar, and salt in a small microwave-safe bowl. Microwave until steaming, 3 minutes. Let cool for at least 10 minutes.

To serve: Place the shredded brisket in warm tortillas. Garnish with the pickled red onions, shredded lettuce, sour cream, and cilantro.

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Look, I love tomato salsa just as much as the next guy, but there is something that hits just a bit different eating corn and black bean salsa, especially in the summer. I love it and can’t wait to have some!

CORN & BLACK BEAN SALSA

2 Tbsp. olive oil, divided

3 c. fresh or thawed frozen yellow corn kernels

1 tsp. salt, divided

1/2 tsp. ground cumin

2 15.25-ounce cans of black beans, drained and rinsed

1 c. chopped fresh or drained canned tomatoes

1/2 c. chopped red onion

1 jalapeño, chopped

3 Tbsp. fresh lime juice

1 garlic clove, grated or minced

1/4 c. chopped cilantro leaves

Tortilla chips, for serving

Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it's slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.

Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.

Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.

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JULY 4TH ICE CREAM SANDWICHES

1/2 c. red, white, and blue sprinkles

2 1/2 c. all-purpose flour

2 1/2 tsp. baking powder

1 tsp. kosher salt

2 sticks salted butter, at room temperature

1 1/2 c. sugar

1 large egg

1 tsp. vanilla extract

3 pints vanilla ice cream, slightly softened

Preheat the oven to 350˚ and line 2 baking sheets with parchment paper. Pour the sprinkles into a small shallow bowl. Whisk together the flour, baking powder and salt in a large bowl.

In another large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla. Add the flour mixture and beat on low speed until just combined. 

Roll the dough into 1¼-inch balls (about 24). Flatten each cookie with the palm of your hand into a 2-inch disk. Press the dough into the sprinkles to coat the top side and round edges; do not coat the bottom.

Arrange about half of the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake until the cookies are set and the bottom edges just start turning golden, about 12 minutes. Let cool 5 minutes on the pans, then remove to racks to cool completely. Bake the remaining cookies.

Line a separate baking sheet with parchment paper. Scoop about ½ cup ice cream onto the bottom of a cookie and place another cookie on top, sprinkle-side up. Gently press together to spread the ice cream to the edges. Place the ice cream sandwich on the baking sheet and transfer to the freezer. Repeat with the remaining cookies and ice cream and freeze at least 1 hour before serving, or wrap each sandwich in plastic wrap and freeze for up to 1 month.

TFD: “I believe in America because we have great dreams, and because we have the opportunity to make those dreams come true.”

Have a safe and happy 4th of July!!

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