Summer is Served: 4th of July Celebration

LOADED HOT DOG BOARD

We love a beautiful charcuterie board, but need to give it spin for the summer months. We’ve tried our hand at brunch boards for Mother’s Day, dessert boards for the holiday season, but we are celebrating a new obsession—a loaded hot dog board! There are so many fun toppings to consider, not to mention the crunchy sides that effortlessly complement the top dog. We all know everyone likes their dogs a different way, so try out various styles of buns—like classic, potato or brioche—and meats—like Italian sausages, bratwurst, kielbasa and vegetarian options. And don’t forget the beans—heat them right on the grill with the NanoBond Saucepan!

Start by building your board with little bowls and ramekins of your favorite toppings, then add in buns and hot dogs, finally filling in any empty gaps with salty sides like potato chips, French fries and onion rings. Toppings can be kept simple or go above and beyond ketchup and mustard depending on your taste.

PORTOBELLO MUSHROOM BURGER

This portobello mushroom burger recipe is a hit with our vegetarian friends and meat eaters alike. It’s juicy, meaty, and filled with rich, savory flavor that can be dressed just the way you like it.

Prep Time: 5 mins

Cook Time: 13 mins

Total Time: 18 mins

Serves 4

Ingredients

4 large portobello mushrooms

Extra-virgin olive oil, for drizzling

Balsamic vinegar, for drizzling

Soy Sauce, for drizzling

Salt and freshly ground black pepper

For Serving

4 hamburger buns, toasted

Lettuce or Spinach

Tomato, sliced

Red onion, sliced

Pickles

Your favorite classic condiments like ketchup, mayonnaise and mustard

Upgraded condiments like pesto, avocado and chipotle sauce

Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Drizzle mushrooms with olive oil, balsamic vinegar, soy sauce, salt, and pepper. Use your hands to coat the mushrooms on both sides.

Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5-7 minutes per side, or until mushrooms are tender.

Place the mushrooms onto the buns and serve with desired fixings.

ORZO TOMATO CORN SALAD

This pasta salad is an incredibly simple side dish to make and impresses anyone who eats it. I love the extra flavor that sautéing garlic and then roasting the corn before adding it to the orzo pasta, tomatoes, and fresh basil brings to the dish in a healthy way.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 8

Ingredients

1-2 tablespoon olive oil, plus ¼ cup olive oil

3 cloves garlic, minced

2 cups of fresh grilled corn

1 pint of cherry tomatoes

½ lb. of orzo pasta

¼ cup fresh basil chopped

2 tablespoon red wine vinegar

1 tablespoon lemon juice

Salt and pepper to taste

Directions

Cook Orzo pasta according to package directions in a ProBond 8qt. Stockpot.  Drain and set aside to cool. Add 1 tablespoon oil to a ProBond Skillet, add garlic and sauté over medium-high heat, and cook for about 3 minutes. Add corn and sauté 3 minutes. Remove from heat and let cool. In a large bowl combine orzo, tomatoes and basil stir well. Then add in cooled corn and garlic mixture.

In a medium bowl, combine ¼ cup olive oil, vinegar, lemon juice, salt, and pepper. Stir to combine. Pour dressing over salad and toss well. Serve at room temperature.

MOM’S POTATO SALAD

A classic potato salad is a must-have at every 4^th of July celebration, picnic and barbecue. Based on of my mom’s recipe, it’s creamy with a little bit of crunch from the celery and tang from the sweet relish.

Prep Time: 10 minutes

Cook Time:  15 minutes

Total Time: 25 minutes

Serves 6

Ingredients

3 lb. Yukon Gold potatoes with skin on, chopped into 1” pieces

Kosher salt

1 ½ cup mayonnaise

2 green onion, chopped

2 celery stalks, chopped

1 tablespoon yellow mustard

¼  cup sweet relish

2 hard-boiled eggs, sliced

Freshly ground black pepper

Directions

In a ProBond 8qt. Stockpot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12-15 minutes. Drain and let cool slightly. In a large bowl, combine mayonnaise, green onion, celery, yellow mustard, sweet relish. Stir until well combined. Fold in cooked potatoes and eggs, then season with salt and pepper. Refrigerate until ready to serve.

BLACKBERRY PEACH SUMMERTIME CRISP

Can you think of anything better than a fresh peach cobbler with vanilla bean ice cream? We can’t! That’s why we are excited to make a twist on cobbler by adding fresh blackberries and a streusel with all the flavors of summertime comfort.

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 10 mins

Serves 8

Ingredients

OAT STREUSEL

¾ cup firmly packed brown sugar

½ cup butter, melted

1/8 teaspoon salt

1 ½ cups all-purpose flour

½ cup rolled oats

FILLING

4 cups sliced fresh peaches (about 4 large)

½ cup granulated sugar

3 tablespoons all-purpose flour

¼ teaspoon ground nutmeg

2 cups fresh blackberries

Directions

Prepare Streusel: Stir together brown sugar, butter and salt in a large bowl; add flour and stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces. Meanwhile, prepare filling. Preheat oven to 375°. Stir together peaches and sugar, flour and nutmeg in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and boil, stirring occasionally, 6-7 minutes or until juices have thickened. Remove from heat, and stir in blackberries. Spoon mixture into a lightly greased CopperBond 3.5q Sauteuse. Crumble streusel over hot peach mixture. Bake at 375° for 30 to 35 minutes or until bubbly and golden brown. Top with vanilla ice cream and enjoy!