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Community Corner

Patch Picks: Fourth of July Recipes

Easy and delicious recipes to celebrate the Fourth of July.

The U.S. will reach its 235th year of independence this Monday, and the second most important way to celebrate (after fireworks, of course) is with food. Here are a few easy recipe ideas that tap into local farms and vendors for the freshest ingredients.

Mini caprese skewers

It's a cherry tomato, halved, with a leaf of fresh basil and a slice of fresh mozzarella, all stabbed on a toothpick for a bite-sized serving of that fresh flavor. Sprinkle with salt, and try drizzling them with olive oil and balsamic vinegar (or a prepared balsamic vinaigrette), but you really don't need too much, since the freshness of the three key ingredients are what makes these mini appetizer taste so good. Check out your local farmers market for cherry tomatoes (now coming into season) and basil. 

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Kebabs

Another skewered snack, kebabs are the easiest entree to serve and can be prepared hours before your guests arrive for your convenience. Of course they are great grilled, but if you don't have a grill they can also be roasted in the oven. You can use onions, peppers, local zucchinis and squashes, and any other vegetables of your choice. Check out your local market for pre-marinated cubes of meats, like lamb, beef, and chicken. Shrimp and pineapple chunks also make for a popular kebab, and if you can't find pre-marinated meat you can prepare a simple dry rub with salt, pepper and seasoning.

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Corralitos Market and Sausage Company 

Check out the Aptos farmers market this weekend, if you don't feel like driving all the way to Corralitos for the world's best sausages. Although, the drive is definitely worth it. Sausages are just as easy to grill up as hot dogs, but much more interesting, especially when they are made by local hands from local ingredients. Corralitos Market sells dozens of different sausages, including cheesy Bavarians, jalapeno cheese, andouille, chicken Santa Fe, Cajun and even ostrich and lamb. They also have some of the best marinated meats and skirt steak, like their Santa Maria marinated skirt steak. This is the place to go to stock up for any meat-grilling fiesta!

Mango Kale Salad

OK, so after all of the barbecue, burgers and hunks of meat, you may feel like something green. Until last week I was completely new to the world of kale. I purchased some fresh kale from Live Earth Farm though, and decided to make this salad after Googling different recipes and piecing together something that sounded enticing. The result was actually a hit! 

Ingredients: 

One or two bunches of kale (it will shrink down.)One or two mangos.Pepitas (pumpkin seeds, roasted and salted.)Olive oilJuice of one or two lemons.Salt and pepper to taste

Directions:

Prepare the kale by taking it off of the tough stems and cutting into ribbons or shreds. "Massage" the kale (really), for two or three minutes, until it shrinks down and becomes limp. Dice your mango and add to the kale. Whisk together several table spoons of olive oil and juice of one lemon, and mix into the salad. Add the salt and pepper to taste and a handful of pepitas. This salad can be made a day or two in advance, since it seems to get better with time. 

Baked Peaches

For a no-fuss and semi-healthy dessert, try baking or grilling peaches. I recently tried this with the yellow peaches from the Farmer in the Dale, and was surprised at how delicious they turned out. Simply halve and de-pit the peaches. Place on a baking sheet and sprinkle lightly with sugar. Broil at 350 until the tops are browned and bubbling (about 10 to 15 minutes.) Serve with vanilla ice cream or frozen yogurt.

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