A Fourth of July Party Menu

1. If using fresh salmon, divide fillet in half. Coarsely chop one half and place in the bowl of a food processor; if using canned salmon, simply place half in the bowl of a food processor. Add parsley and egg. Pulse four or five times to make a coarse purée, then scrape mixture into a medium bowl.
2. Chop the remaining salmon into 1/4-inch chunks and add to the salmon in the bowl (or, if using canned salmon, simply mix in the remaining half). Add the lemon zest, panko, carrot, salt, mustard, and dill. With your hands, mix the ingredients gently but thoroughly.
3. Use a 1/2-cup measuring cup to form four portions, then shape into 3/4-inch-thick patties. Cover and chill the burgers for at least 30 minutes or up to four hours.

Grill: Preheat the grill on high heat. Oil the grate, place the burgers on the grate, and reduce the heat to medium. Cook for three to four minutes per side, until a meat thermometer inserted into the center reads 145 degrees F.

Stovetop: Preheat a 12-inch cast-iron or stainless-steel pan over medium-high heat for one to two minutes until hot. Add ghee and tilt to coat the pan. Place the patties in the pan, leaving 1 to 2 inches of space between them. Cook for 30 seconds, then reduce the heat to medium and cook for three minutes more. Flip and cook an ­additional four minutes, until a meat thermo­meter inserted into the center reads 145 degrees F.

1. Bring a large pot of water with 1 tablespoon of salt to a rolling boil. Add the baby potatoes, and return the water to a boil. Boil for 8-10 minutes, or until the potatoes are fork tender. Strain the potatoes and set aside to cool.
2. While the potatoes are cooling, blanch the green beans. Bring a small pot of water to a boil and prepare an ice bath. Once the water reaches a rolling boil, add the green beans. Return the water to a boil and cook the beans for 3 minutes. Strain the beans and submerge immediately into the ice bath to cool completely.
3. Prepare the dressing by whisking all the ingredients until combined.
4. Once the potatoes have cooled, halve them. Add the potatoes, green beans, celery, green onions, and radishes to a large mixing bowl. Drizzle with the herb dressing and toss to coat evenly.
5. Transfer to a travel-safe container. Refrigerate for at least an hour to allow the flavors to develop before serving.

1. Whisk vinegar, oil and honey in a small bowl. Season to taste with salt and pepper.
2. Place the greens in a large mixing bowl and toss with dressing. Divide the salad greens among four plates.
3. Top each salad with 2 tablespoons crumbled goat cheese, 1/4 cup berries, and 1 tablespoon walnuts. Drizzle the desired amount of dressing over each salad.

Optional: Top with 1 tablespoon of thin-sliced and julienned prosciutto ham per salad or 2 tablespoons of cooked pulled chicken breast per salad.

1. Combine watermelon, tomatoes, mint, cilantro, lime juice and zest, olive oil, and black pepper in a bowl, and toss lightly with a fork.
2. Stir in salt just before serving, and top with feta and pumpkin seeds.

1. Make the spicy mayo: In a small bowl, thoroughly mix the mayonnaise, lime juice, and chili powder. Spoon into an airtight container and keep chilled until ready to use.
2. Spread a pat of butter on each ear of corn and sprinkle with salt and pepper, then wrap them individually in aluminum foil.
3. Place a grate over the campfire and adjust the fire so there are medium flames licking the underside of the grate [or adjust your grill heat]. Grill the corn on the grate for about 15 minutes, rotating several times.
4. Unwrap an ear and check for doneness: Corn is ready when the kernels have a little give to them; you may have to taste test the ear to be sure. It’s OK if you get a few charred spots.
5. Slather the corn with spicy mayo and sprinkle with cilantro. Add an extra dash of chili powder if desired. Serve.

1. Boil the water, and steep the hibiscus flowers and honey for 10 minutes. Strain and chill the tea.
2. Mix the chilled tea, juice, fruits, and bitters together in a large pitcher, and allow the flavors to blend for at least an hour before serving.
3. Pour sangria into glasses with crushed ice, leaving room to top off with the carbonated water.

Optional additions: Wine and brandy

1. Add the blueberries, 1 cup yogurt, and 1/2 banana to a food processor or blender. Blend well. Add to a popsicle mold until it’s about 1/3 full.
2. Add one frozen banana and 1 cup yogurt to the food processor or blender. Blend well. Add to the same popsicle mold until it’s 1/3 more of the way full.
3. Add the strawberries or cherries, 1 cup yogurt, and 1/2 banana to the food processor or blender. Blend well. Add to fill the rest of the popsicle mold.
4. Insert popsicle sticks into the base of mold and freeze until hardened.