Fourth of July Fiesta!

Photo via www.marthastewart.com

For many, Fourth of July marks the beginning of hot Summer weather, a perfect time to start up the grill and have an outdoor picnic. Why not put a healthier, fresh twist on your Fourth of July cookout?

Try these recipes and make a delicious meal that will make this

holiday weekend fun, festive & healthy!

Tequila Flank Steak

This steak is wonderful served with warm tortillas, served over rice or

on top of a bountiful salad.

(You can also make steak sandwiches with the leftovers.)

2 flank steaks (1 1/2 pounds each)

Marinade:

3 tsp. lime zest

1/2 cup freshly squeezed lemon juice

1/2 cup chopped fresh cilantro

1/4 cup olive oil

1/4 cup soy sauce

1/4 cup tequila

1 tbsp. chopped garlic

2 tsp. ground cumin

2 tsp. dried oregano

Freshly ground black pepper

Whisk all the marinade ingredients together. Pierce the meat with a knife. Add the meat to a large baking dish or two resealable plastic bags. Pour the marinade over, turning to coat the steaks. Refrigerate at least 2 hours or overnight. Preheat the grill to medium-high heat. Remove steak from the marinade and grill steaks to medium rare- about 4 minutes. Discard the marinade. Transfer steaks to a cutting board and tent with foil to keep warm- let stand for about 10 minutes. To serve, slice thinly on a diagonal across the grain.

Guacamole

Top your tequila flank steak fajitas with this for a healthy treat!

2 avocados

1/2 lemon, juiced

2 tablespoons chopped onion

1/2 teaspoon salt

2 tablespoons olive oil

Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

Fresh Salsa

Nothing tastes better in the summer time than vine ripened tomatoes.

Dress up your steak with this salsa and use the leftovers to top an omelette!

3 tomatoes, chopped

1/2 cup finely diced onion

4 serrano chiles, finely chopped

1/2 cup chopped fresh cilantro

1 teaspoon salt

2 teaspoons lime juice

In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Grilled Peppers

3 pounds red or yellow bell peppers (8 medium), quartered

1 tablespoon dried oregano

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 balsamic vinegar, to taste

3/4 cup extra virgin olive oil

In a large bowl, using a wire whisk, combine the spices with the vinegar and then slowly whisk in the olive oil in a steady stream. Add the peppers and stir to combine. Let marinade at least 2 hours. Grill the peppers over medium high heat, 5 minutes on each side. Peppers should be charred in spots but not completely charred. Makes 4 cups.

Black Bean & Corn Salad

This is a delightful side dish or can also be a wonderful light lunch topped with guacamole.

1/3 cup fresh lime juice

1/2 cup olive oil

1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups cooked corn kernels, fresh or frozen

1 red bell pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro (optional)

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Chipotle Cream

Dollop on top of grilled steak, chicken or beans for a spicy kick!

1/2 cup sour cream

1 1/4 tsp. chipotle flavored hot pepper sauce

1 tsp. fresh lime juice

Whisk all ingredients together in a small bowl to blend. Season to taste with salt.

Rice with Summer Squash & Pepitas

The pepitas add such a wonderful crunch to this delicious side dish.

2 tablespoons olive oil

1 small onion, finely chopped (about 1 1/4 cups)

1 medium yellow zucchini, cut into 1/2-inch cubes

1 medium green zucchini, cut into 1/2-inch cubes

1 1/2 cups long-grain brown rice (about 10 ounces)

3 cups chicken or veggie broth

3 tablespoons roasted salted shelled pumpkin seeds or pepitas

3 tablespoons finely chopped Italian parsley

Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.