National Grocer

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Flavor Your Fourth of July

Jul 02, 2018

There is nothing quite like the smell of the grill heating up over the summer time! Typically speaking, that smell is accompanied by some type of gathering or event with friends and families. And, as we approach the Fourth of July, most Americans are preparing to fire up the grill for a patriotic celebration. 

According to a recent study done by Prosper Insight & Analytics on behalf of the National Retail Federation, over 216 million Americans (nearly 9 in 10) plan to celebrate the Fourth of July this year. Nearly 153 million of those surveyed (62%) are planning a cookout or picnic for the holiday. 

While traditional American foods, such as cheeseburgers and hotdogs, are more often found on the grill during this time, there are better-for-you substitutes that are full of flavor and sure to please a crowd. Here are some quick and easy recipes that will keep the taste and flavors bright! 

BEST EVER TASTY BURGER
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
3 Tbsp. pickle relish
2 Tbsp. ketchup
4 lean beef, veggie or turkey burgers, your choice!
4 whole wheat hamburger rolls
Lettuce & tomato for garnish

MIX Hellmann's® or Best Foods® Real Mayonnaise, pickle relish and
Ketchup to make our special sauce. GRILL your burgers as desired.
TOP with our special sauce, lettuce and tomato. Creamy Hellmann's
mayonnaise is the perfect base to any sauce to ensure a delicious
burger every time.

TIP: Try one of our other great sauces below:
CREAMY SRIRACHA SAUCE: Combine 1/2 cup Hellmann's® or Best
Foods® Real Mayonnaise with 2 tsp. sriracha. Makes 1/2 cup.

CREAMY YOGURT & HERB SAUCE, combine 1/2 cup Hellmann's® or
Best Foods® Real Mayonnaise, 2 teaspoons cider vinegar, 1/4 cup plain
Greek yogurt and 2 tablespoons mixed chopped herbs. Makes 3/4 cup.

Recipe here


CILANTRO LIME PINEAPPLE CHICKEN SKEWERS
10 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise or Hellmann's® or Best Foods® Mayonnaise
2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro leaves
1 clove garlic, finely chopped
1 lb. boneless, skinless chicken breasts or chicken thighs, cut into chunks
2 large red bell peppers, cut into 1-inch pieces
2 cups fresh pineapple chunks
1 large zucchini, halved lengthwise, cut crosswise into bite-size pieces

Combine , Hellmann's® or Best Foods® Light Mayonnaise, lime juice, cilantro and garlic in small bowl; reserve and set aside 1/2 cup.

Alternately thread chicken, vegetables and pineapple on 6 (12-inch) skewers**, then brush with remaining mayonnaise mixture.
Grill or broil skewers, turning once, until chicken is thoroughly cooked and vegetables are tender, about 8 minutes. Brush with some of the reserved mayonnaise mixture.
Serve with remaining reserved mayonnaise mixture as a dipping sauce.

**If using wooden skewers, soak in water at least 15 minutes prior to use.
 
TIP: For no skewer oven method, preheat oven to 425°. Combine mayonnaise mixture as directed, reserving 1/2 cup.  Combine chicken, red peppers, zucchini and remaining mayonnaise mixture on large rimmed baking sheet. Roast 20 minutes or until chicken is thoroughly cooked and vegetables are tender. Stir in pineapple and 2 Tablespoons reserved mayonnaise mixture. 

Recipe here


QUINOA and KALE SALAD
3/4 cup Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing
and Sandwich Spread
1/4 cup finely chopped shallots
1/4 cup chopped fresh dill or parsley
2 Tbsp. white balsamic vinegar
1 Tbsp. Dijon mustard
3 cups cooked quinoa
3 cups baby kale or 3 cups chopped kale leaves

Combine Hellmann's® or Best Foods® Carefully Crafted Dressing and
Sandwich Spread, shallots, dill, vinegar and mustard in large bowl. Add
quinoa and kale and toss to coat. Serve chilled or at room temperature.

*Also great with Hellmann’s® or Best Foods® Light Mayonnaise or
Mayonnaise Dressing with Olive Oil

Recipe here


GRILLED VEGGIES with HONEY MUSTARD VINAIGRETTE
2 Tbsp. Maille® Honey Dijon Mustard
1/2 tsp. fresh thyme leaves, roughly chopped
1 clove garlic, finely chopped
2 Tbsp. olive oil, divided
1 medium sweet onion, cut into 6 wedges leaving root intact
2 medium zucchini and/or yellow squash, thinly sliced diagonally
1 medium red bell pepper, quartered and seeded
3 green onions, trimmed

Combine Maille® Honey Dijon Mustard, thyme and garlic in small bowl with wire whisk. Gradually whisk in 1 Tbsp. oil. Season, if desired, with salt and pepper; set aside.

Toss vegetables with remaining 1 Tbsp. oil. Grill or broil vegetables until tender. Slice into bite-size pieces. Either toss vegetable with vinaigrette, or serve it on the side.

Recipe here