Throwing a few hamburgers and hotdogs on the grill this 4th of July may be fine, but if your idea of a picnic is serving a meal that’s as grand as this All-American holiday, it’s time to try grilling a whole turkey.  It’s not as difficult as you might imagine.  Get your grill going and serve a real meal this Independence Day!

1 (12 lb.) whole turkey, thawed
2 C water
3 tbsp. chicken bouillon powder
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. poultry seasoning
1/2 tsp. parsley, chopped fine
1 tsp.  paprika
1 tsp. salt
1/2 tsp. pepper

Spray the grill grate with a non stick cooking spray.
Adjust the grill heat to indirect medium high and allow the grill to heat up completely.
Place the turkey breast side down on the grill and sear about 5 minutes or until the skin turns a golden brown.
Turn the turkey over and sear the other side the same way making sure the skin is golden brown all the way around the turkey.
Remove the turkey from the grill.
Pour the water into a large roasting pan.
Add the bouillon, garlic and onion powder.
Stir in the poultry seasoning, parsley, paprika, salt and pepper.
Place the seared turkey, breast side down, into the roasting pan and seasoning mixture.
Baste the entire turkey well with the seasoning mixture.
Wrap tightly with aluminum foil and place the pan on the heated grill.
Grill the turkey 3 hours and 30 minutes or until the internal temperature of the thickest part of the thigh reaches 180 degrees.
Remove the turkey and allow it to stand covered for 30 minutes before uncovering and carving.

Serves 10

When grilling turkey try not to open the lid of the grill any more than necessary.  This keeps the heat at a constant level which helps the turkey to cook through evenly.

If you’ve already picked out the meat to grill at your 4th of July picnic, but are now looking for something in the line of veggies and salads, take a look at this incredibly delicious alternative to a typical side-dish for your meal.  We have the traditional salads to choose from, of course, but this bright and tangy marinaded veggie kebab is really a nice surprise for our guests.  They are simple to put together and tremendously flavorful.  Your vegetarian guests will also appreciate your thoughtful effort.

Kebabs:
7oz feta cheese
1/4 Sweet Red Pepper
1/4 Sweet Yellow Pepper
1 Zucchini
1/4 Eggplant
Skewers

Marinade:
1 1/2 tbsp olive oil
1 tbsp raspberry vinegar
1 tsp peppercorns crushed
1 tsp honey
1/2 tsp Dijon Mustard
2 tsp chopped fresh thyme
1/4 tsp salt
1/2 tsp black pepper, freshly ground

Begin with the marinade. Combine olive oil, vinegar, peppercorns, honey, mustard, thyme, salt and pepper into a large glass bowl and thoroughly blend the ingredients.

Cut the feta cheese and the vegetables (red pepper, yellow pepper, zucchini and eggplant) into bite-sized pieces and add to the marinade. Coat evenly and cover with plastic wrap. Leave to marinade in a cool place for an hour or more.

Thread one piece of each vegetable and feta cheese onto the skewers. Put on the BBQ for about 2 – 3 minutes and enjoy with a delicious beef burger or steak.

Makes about 24 Kebabs

We’ve probably all had some sort of version of broccoli salad for a summer picnic.  I like the dressing in this recipe, as well as the twist in flavors, with the added black olives and sesame seeds.  This is a nice change from the broccoli-raisin salads I’ve seen… a bit more savory and grown-up.

Dressing:
½ cup mayonnaise
½ cup natural yogurt
¼ cup white wine vinegar
¼ cup sugar, more or less to taste

Salad:
2 heads of broccoli, cut into bite-size florets, including a little of the stems (microwave for just 30 seconds or so to bring out the flavor - raw broccoli can be bitter)
1 cup cheddar cheese, shredded
½ cup red onion, chopped

8 slices bacon
¼ cup black pitted olives, chopped
¼ cup of sesame seeds

Place the broccoli pieces in a large serving bowl, add the shredded cheese, onion and dressing and chill covered for 2 -3 hours.

Meanwhile, in a small skillet, fry the bacon until crisp, then remove to paper towels to drain the grease.

When chilled, crumble the crispy bacon into bits, add to the broccoli, along with the sesame seeds and olives.

Toss and enjoy!

This salad is a super tasty and rather fancy luncheon meal that serves two people.  You can easily double the recipe for a really satisfying meal for four or more.  It’s simple to make and goes a step beyond an ordinary chicken salad.  Yummy!

1 large chicken breast, cut into bite-sizes pieces
Half a baguette, cut into bite-size pieces
1 large tomato, cut into bite-size pieces
Olive oil
Plated arugula or other mixed greens or lettuce (2 plates)
½ packet feta cheese, cut into cubes, or broken up
Salt and pepper to taste

Preheat the oven to 375F.

Put the chicken pieces, baguette and tomato pieces in a roasting dish and drizzle with a good amount of olive oil. Season with salt and pepper and bake in the oven for about 15 minutes or until the chicken pieces are no longer pink.

Divide the lettuce leaves on two dinner plates and place the warm chicken mixture on top. Sprinkle with feta cheese and enjoy!

If cantaloupe is plentiful where you are, and you’re tired of just eating it plain or in fruit salads, read on.  Turning cantaloupe into a pie is an interesting way to serve this juicy, refreshing fruit.  Your family will truly be surprised when you set this fancy pie on the dinner table!

1 tablespoon unflavored gelatin
1/4 cup of sugar substitute
3 slightly beaten eggs
1/2 cup lime juice
1/4 cup water
1 teaspoon grated lime zest
2-3 drops green food coloring
3 cups low-fat whipped topping, thawed
1 1/2 cups cantaloupe cubes
1 baked (9 inch) deep-dish pie shell
Low-fat whipped topping
1/3 cup sliced toasted almonds

Place the eggs in a large mixing bowl.  Add the lime juice and water and stir well.  Place the unflavored gelatin and the sugar substitute into a large saucepan. Place the saucepan over medium heat. Add the lime juice mixture.  Cook until mixture just begins to boil being sure to stir constantly.  When mixture begins to boil remove pan from heat.  Add the lime zest. Stir in the food coloring.  Refrigerate mixture until gelatin begins to mold.  Once the gelatin begins to firm remove from the refrigerator.  Place the thawed whip topping in a large bowl. Fold in the gelatin.  Gently add the cantaloupe cubes until mixed through.  Place the mixture into the baked pie shell. Return to the refrigerator until firm. When ready to serve top with whipped topping and almonds.

Looking for a fresh idea for a special luncheon?  Give this very special soup a try.   You may also wish to surprise your family with this soup served before a main dish of grilled chicken or fish.  Very fancy and very surprising!

3 cups frozen strawberries
2 to 3 tablespoons of sugar (to taste)
3/4 cup yogurt
1/4 cup sour cream
1 tablespoon vanilla

1 container of whipped topping
6 whole strawberries
optional: sprigs of fresh mint for garnish

Place the strawberries in the blender.  Blend until just starting to break up.  Add the sugar and the vanilla.  Blend until just mixed.  Add the sour cream and blend until almost smooth.  You want to have small chunks of strawberries in the mixture if possible.  Add the yogurt and blend on low until just mixed in.

Serve in single bowls with whipped topping and a whole strawberry on top.

This can be made with any type of frozen fruit.

When the weather gets hot, your family will be looking for freezer treats.  How about a treat that’s good and healthy?  Mix up a batch of this freezer treat so it’s ready to go when the kids come running in from playing, looking for something sweet and cold to eat.

3/4 cup honey
1 3/4 cups hot water
6 ripe bananas, sliced
3 1/2 cups crushed pineapple
2 cups sliced strawberries
1 1/2 quarts pineapple juice

Place the honey and hot water into a large mixing bowl.  Stir until the honey has completely dissolved.  Once the mixture has cooled to room temperature add the bananas, pineapple and strawberries.  Slowly add the pineapple juice and stir well.  Place in a freezer container with a lid. Place in the freezer being sure to stir every few hours until the mixture becomes icy.  Continue to stir mixture every time you remove from freezer to eat.

Gathering up fresh tomatoes and cucumbers from your garden means you have to have a recipe ready to go.  You don’t want your fresh veggies to sit around too long before you use them.  This is a quick and simple recipe that you can throw together at the drop of a hat… or better yet, a tomato!

1 (16 ounce) box of macaroni
2  tomatoes, diced
1 medium sweet or red onion, diced
2 cucumbers, sliced
1/4 cup vinegar
1/4 cup mayonnaise
sprinkle of sugar if desired

Cook the macaroni according to package directions. Drain well. Add the tomatoes, onion and cucumbers and mix together well. Place the mayonnaise in a mixing bowl.  Gradually add the vinegar being sure to whisk as you add. When all the vinegar is in the bowl, mix the two ingredients together.  Sprinkle a touch of sugar in if desired, and whisk.

Pour the mayonnaise mixture over the macaroni and vegetables. Mix and toss well. Cover bowl and place in the refrigerator 2 hours.  Remove, mix again and serve.

When Vidalia onions begin to appear in the produce aisle, it’s great to have a couple recipes ready that feature these super sweet onions.  This skillet dish is a nice mix of flavors and textures that makes an excellent side dish for any grilled meat or fish.  Also great served on top of a bed of baby spinach or mixed spring greens.  Yummy!

1 tablespoon olive oil
1 Vidalia onion, halved and sliced into wedges
4 small yellow summer squash, sliced
4 small zucchini, sliced
1 clove garlic, minced
1 pint assorted colored cherry or grape tomatoes, halved
1 tablespoon chopped fresh basil
salt and pepper to taste
2 tablespoons (more or less to tastes) Parmesan cheese

Place a large skillet over medium high heat.  Add the olive oil and heat.  Once the olive oil is warm add the onion and cook 2 minutes or until the edges begin to shrink.  Add the squash and zucchini.  Continue to cook 8 minutes or until they begin to lightly brown.  Add the garlic and tomatoes.  Continue to cook 2 minutes.  Add the basil and pepper to taste mix well.  Cook 2 minutes more.  Remove from heat and add the Parmesan cheese.

Because cabbage is so inexpensive and plentiful, it makes a great way to round out any meal.  Looking for new ways to cook with cabbage is a challenge, but if you keep it simple, the results are usually a nice surprise.  This recipe is a case in point - simple and simply delicious!

8 oz angel hair pasta cut into 2 inch lengths
4 cups green cabbage - shredded
1/2 cup vegetable broth
salt to taste
pepper to taste
garlic powder to taste
1/2 cup sour cream (plain yogurt can be used instead of sour cream)

Cook angel hair noodles and drain well.  While noodles are cooking, saute shredded cabbage in broth until tender (approximately 10-15 minutes).  When cabbage is tender add cooked pasta, mix well, then remove pan from heat.  Salt, pepper and add garlic powder to taste.  Top with sour cream and serve while warm.