Fireworks may be the first thing that come to mind when celebrating the Fourth of July, but so many Americans also spend the day sharing delicious food with friends and family.
From appetizers to dessert, Working@Duke has compiled a series of favorite summertime recipes from across Duke that go beyond hot dogs and hamburgers. With help from local culinary pros, you can add new flair to menus and backyard barbecues from bananas foster to ancho chile grilled chicken thighs.
“There are so many ways to liven up your food options that can be flavorful and healthy,” said Esther Granville, nutrition program manager for LIVE FOR LIFE, Duke’s employee wellness program. “On a day when we can spend so much time eating and enjoying company, giving greater thought to what we’re making can keep things exciting, too.”
Here are some recipes to try out over July Fourth from chefs in Duke Dining and colleagues across campus:
Jason Cunningham, executive chef, Washington Duke Inn & Golf Club
- Farmers Market Tomato and Roasted Corn Salad
- Ancho Chile Grilled Chicken Thighs with Sweet Potato and Arugula Salad
- Grilled Peach Parfait
Jody McLeod, executive chef, Duke Dining
Esther Granville, nutrition program manager for LIVE FOR LIFE, Duke’s employee wellness program
- Strawberry Basil Italian Lemonade
- Guacamole Bruschetta
- Healthy Greek Turkey Burgers
- Watermelon Fruit Pizza
Coleman Norris, executive chef, West Union's Skillet Southern Cookery, JB's Roasts and Chops, Chef's Kitchen and The Commons and The Commons Steakhouse
See the recipe for Strawberry Basil Italian Lemonade prepared below: