Once every year, fireworks light up the sky, cocktails flow through our veins, and sausages grill on the BBQ, creating a sent that reminds us it is the 4th of July! This year, however, try something new!  Last night I prepared a whole, well- balanced meal on the grill. There was less mess and the flavors were bold.

Instead of the traditional hamburgers and hot dogs, use these simple (and healthy!) grilling recipes from the NYTimes to add some sugar and spice to your 4th of July shindig!

Grilled Watermelon and Mango

Slice the watermelon into cubes. Simply skewer the slices and put on the barbecue! Enjoy them plain; the barbecue gives it a delicious smoky flavor. Or, if you want a bit of a kick finish it off with some salt and a splash of balsamic vinegar.

Grilled Artichokes

Cut artichokes in half, scoop out the choke, and parboil until tender. Grill until lightly brown, with the cut side down. Grill two lemons, cut in half. Squeeze the lemons into melted butter and use to dip the artichokes in. Finish the dip with parsley.

Grilled Beets

Cut beets into thick slices. Lightly brush beets with olive oil. Grill until lightly browned and then top with goat cheese and arugula.

Grilled Zucchini

Slice zucchini vertically down the middle and then into halves. Combine plain Greek yogurt, dill, olive oil, and lemon (you can also use pesto) and brush onto the zucchini. Then, grill!

Grilled Scallops

Grill scallops for about four minutes. Top scallops with a puree made from 2 tbsp olive oil, one onion, a splash lemon juice, and salt and pepper to taste. You can also add a bit of garlic!


-Emily Freeman

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