Fourth Of July Sides

Posted by Annette Bellisari on



The 4th of July is one of my favorite holidays…the food, the fireworks and all the patriotism makes my heart full. In my hometown the 4th is a huge holiday with parades, floats, reunions and big parties. When creating our “Gourmet Convenience" products at Bellisari’s, it was events like this that I kept in mind to help in creating not just a slogan but a lifestyle for our customers. That lifestyle guides every amazing and delicious decision we make at Bellisari’s. To me, gourmet convenience means the marriage of high-quality ingredients with unique flavors that have been carefully put together through a passion for food. The recipes below are a perfect example of gourmet convenience with Bellisari’s products that are perfect for any 4th of July party or event.

Balsamic Shallot Brussel Sprout Salad

Servings: 4-6

1 jar of Bellisari’s Balsamic Shallot & Black Garlic Spread
1 pound Brussels sprouts, ends trimmed and sliced into quarters
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
5 big handfuls baby arugula (5 to 6 cups)
1 Fuji or Gala apple, diced
1 cup red seedless grapes, sliced in half
1/2 cup crumbled feta cheese

Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy clean up.

Add the Brussels sprouts to the prepared baking sheet, drizzle with the olive oil and season with salt and pepper. Toss everything together. Roast the Brussels sprouts until tender, 30 to 35 minutes.

Add the arugula, apples, grapes and feta cheese to a large salad bowl. Add roasted Brussels sprouts and toss everything together. Toss with about 1/2 cup of Bellisari’s Balsamic Shallot & Black Garlic Spread and then toss everything together. Serve chilled!

Chilled Orzo & Asparagus Salad

Servings: 6

3 cups of orzo
1 jar Bellisari's Blue Cheese, Honey & Shallot Spread
1 cup walnut pieces
1/2 lb thin asparagus spears
1 cup dried currants (you can sub Craisins)

Place walnuts on a rimmed baking sheet and bake in preheated 350 degree oven until lightly toasted, 4-5 minutes. Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces. Cook orzo as directed.

During last 3 minutes of orzo cooking time add asparagus and cook until bright green and crisp-tender. Add Bellisari's Blue Cheese Honey & Shallot Spread and mix well. Stir in walnuts and currants. Serve.

Cold Caprese Pasta Salad

Servings: 4

1 pound farfalle 
1 jar Bellisari's Calabrian & Sweet Tomato Fennel Spread
1/4 tsp. dried crushed red pepper 
1 cup thinly sliced fresh basil leaves 
1 cup diced smoked mozzarella

Cook farfalle in large pot of boiling salted water until tender but still firm to bite. Drain farfalle. Add Bellisari's Calabrian & Sweet Tomato Fennel Spread and crushed red pepper to skillet for about 2 minutes. Add 1/2 cup basil and sauté for 2 minutes. Bring to simmer. Remove sauce and let cool. Add cooked farfalle to sauce and toss to coat. Mix in smoked mozzarella cheese and remaining 1/2 cup basil tossing often, about 2 minutes. Season farfalle to taste with salt and pepper.

Barista Baked Beans

Servings: 6-8

1 jar of Bellisari’s Barista Sauce
1 large onion diced
2 16 oz. cans of pork and beans
3 Tbsp. yellow mustard
1 Tbsp. lemon juice
½ pound bacon strips cut into ½ inch pieces

Preheat oven to 350 degrees F. In a Dutch oven, mix onion, pork and beans, mustard, Bellisari’s Barista Sauce and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes. Serve hot!

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