How do you show your patriotism? It could be honoring our freedom fighters away at war, a flag hanging from your porch, patriotic attire, participation in a local Fourth of July Parade, even patriotic food. Independence Day festivities are a happy time to show patriotic pride and be with family and friends. July 4th is also an opportunity to remember when each of us learned the pledge of allegiance and star spangled banner for the first time and what that meant to us. I watched with great pride recently as a class of youngsters sang the Star Spangled Banner and God Bless America at their kindergarten graduation. Their young faces beamed with pride and hopeful expectations for the future. I also had the honor of attending a new citizen swearing in ceremony this year with a friend. I saw the same look of hope and pride on these older faces that I saw on the children at the school. Heartfelt patriotism is something we don’t always make as visible as it could be. It’s in many of us but we don’t always take the time to show it.

July 4th gives us a special opportunity to be especially proud of our country and the freedom which has been fought for and is still being fought for. How will you show your patriotism this 4th of July?

Here are a couple of red, white and blue recipes from ShopRite's Culinary Workshop for your summer table…

Patriotically,

Summer Berry Patch Puddings*

*Exclusive Chef Faith Alahverdian recipe.

Click here for the full version of this recipe

Prep time: 20 minutes*

Cook time: 7 minutes

Serves: 6

Ingredients
2 small loaves store-baked unsliced white bread
(remove crust and tear bread into large pieces)
1⁄2 cup raw sugar
1⁄4 cup ShopRite imported raspberry preserves
1 cup pomegranate juice
2 cups fresh raspberries
1 cup fresh blackberries
1 pint strawberries, hulled and quartered

Directions

1. Place 6 ramekins or small bowls on baking sheet. Line each dish with enough plastic wrap to leave a 4-inch overhanging border all around. Place a single layer of torn white bread in each ramekin, pressing down so the bread lines the mold.
2. In a stainless steel saucepan, combine sugar, raspberry preserves and pomegranate juice. Bring to boiling, reduce heat and simmer for 5 minutes over medium heat, stirring occasionally.
3. Remove pan from heat and immediately add fresh berries, stirring gently to combine. Spoon 1 tablespoon of the berry liquid into the bottom of each ramekin. Using a slotted spoon, add 1 tablespoon of the berry mixture. Add 2 to 3 pieces of torn bread to each ramekin and repeat the steps until each ramekin is almost full. Place additional pieces of torn bread on top of each ramekin to cover. You may need to patch any exposed fruit with additional bread. Cover with plastic wrap.
4. Place a second baking sheet level across puddings and top with heavy cans or another weight. Place in freezer to set for 1 to 2 hours. Gently unmold each one onto a plate and decorate with additional fresh berries.

*Chill time extra

Per Serving: 254 calories, 60g carbohydrate, 5g protein, 1g fat, 0g saturated fat, 6g fiber,
0mg cholesterol, 217mg sodium

Recipe Note: When preparing this recipe at home, you can chill the puddings overnight in the refrigerator for optimum results.

A Good Idea: Vary the berries in this dessert based on taste and availability for a different take on this traditional English Summer Pudding.

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Cherry Tomato and Mozzarella di Bufala Salad over Bibb Lettuce*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 15 minutes

Makes 6 servings

Ingredients

1 tbsp. Regina Red Wine Vinegar with Garlic
¾ cup ShopRite D.O.P extra virgin olive oil
La Baleine Sea Salt
Simply Organic Black Peppercorns
20 baby basil leaves, stems removed
1 head Bibb lettuce, washed and separated into single whole leaves
12 oz. mozzarella di bufala, drained and cut into½-inch thick slices
3 cups cherry tomatoes, halved
garlic and herb crostini, for garnish

Directions

1. In medium bowl whisk together vinegar and olive oil. Season with salt and freshly ground pepper to taste. Gently stir in baby basil leaves.

2. Arrange two Bibb lettuce leaves on each serving plate. Decoratively layer slices of mozzarella and halved cherry tomatoes. Drizzle lightly with vinaigrette. Garnish with crostini and serve.

Per Serving: 339 calories, 6g carbohydrate, 13g protein, 31g fat, 11g saturated fat, 1g fiber,
40mg cholesterol, 410mg sodium

Recipe note: This recipe is a nice spin on the classic caprese salad, and is the perfect summertime dish.

A good idea: Because this salad is so simple, always use high quality ingredients

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Patriotic Potato Salad with Crumbled Blue Cheese, Grape Tomatoes and Crispy Bacon*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 15 minutes

Makes 6 servings

Ingredients

2 lb. small baby red potatoes, scrubbed and halved
2 tbsp. white wine vinegar
1⁄2 tsp. Maille Whole Grain Mustard
1 cup ShopRite mayonnaise
2 shallots, minced
Morton & Bassett White Peppercorns
3 ribs celery, small dice
1 cup grape tomatoes
4 oz. Saga blue, rind removed
2 tbsp. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh chives
6 strips bacon, cooked until crisp
La Baleine Sea Salt, if desired

Directions

1. Place potatoes in a pot of unsalted water to cover and bring to boiling. Boil until fork tender, but still firm, about 10 to 15 minutes. Drain in a colander and set over empty pot. Drizzle with vinegar while still hot.
2. In a large mixing bowl, combine mustard, mayonnaise, shallots, celery and freshly ground pepper. Add in potatoes and crumbled blue cheese. Toss gently. Fold in tomatoes, parsley, chives and bacon. Season with salt, if desired. Keep chilled until serving.

Per Serving: 492 calories, 22g carbohydrate, 10g protein, 40g fat, 10g saturated fat, 2g fiber, 42mg cholesterol, 642mg sodium

Recipe note: Transport this salad to your picnic in an insulated cooler.

A good idea: Discard any potato salad left over from your picnic. If you know in advance you will want leftovers, reserve that portion in advance and chill.

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Classic Wedge Salad with Crispy Bacon Bits and Fresh Corn and Buttermilk Dressing

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 10 minutes

Makes 4 servings

Ingredients

4 to 6 slices bacon
2 tsp. Filippo Berio Olive Oil
1 cup fresh corn cut from 2 ears
1⁄4 cup buttermilk
1⁄4 cup ShopRite sour cream
1 shallot, minced
2 tsp. ShopRite cider vinegar
3 tbsp. thinly sliced fresh chives or basil
1 large head iceberg lettuce, cut into 4 wedges
2 oz. crumbled blue cheese

Directions

1. In large skillet cook bacon until crisp; remove and drain on paper towels. Crumble bacon and set aside.
2. Drain bacon drippings from skillet. Return skillet to medium-high heat, add oil and heat until hot but not smoking. Add corn; cook, covered, shaking skillet occasionally, until browned, 3 minutes. Remove corn from skillet and cool completely.
3. Meanwhile, combine buttermilk, sour cream, shallot, vinegar and chives in medium bowl; stir well. Add corn, and stir to combine.
4. Top each iceberg wedge with buttermilk-corn dressing, and sprinkle with bacon and blue cheese. Garnish with additional chives, if desired.

Per Serving: 194 calories, 16g carbohydrate, 9g protein, 11g fat, 6g saturated fat, 3g fiber, 27mg cholesterol, 313mg sodium

Recipe note: Give your everyday wedge salad a makeover with this summer-inspired fresh corn-buttermilk
dressing.

A good idea: Use a high-quality blue cheese such as Roquefort or Maytag.

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Light Blueberry Buckle*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 15 minutes

Makes 12 servings

Ingredients

1⁄2 cup Stonyfield Farm Nonfat Milk
1⁄4 cup Spectrum Canola Oil
1 large Organic Valley Egg
1 tbsp. peeled and freshly grated gingerroot
1⁄2 tsp. Simply Organic Vanilla
1 1⁄2 cups Arrowhead Mills Organic Baking Flour
Blend with Whole Grain Flour
1⁄2 cup raw sugar
2 tsp. aluminum-free baking powder
1⁄2 tsp. salt
1 cup fresh blueberries

Directions

1. Preheat oven to 400°F. In large bowl whisk together milk, oil, egg, ginger and vanilla.
   

2. Sift flour, 1⁄2 cup sugar, baking powder and salt together into medium bowl. Add flour mixture into milk mixture and stir just until combined; batter will still be lumpy. Gently fold in blueberries.

3. Pour into 8-inch square baking pan coated with nonstick cooking spray. Bake 15 to 20 minutes or until golden brown. Cool in pan. Slice and serve with fresh blueberries.

Per Serving: 156 calories, 26g carbohydrate, 3g protein, 5g fat, 0g saturated fat, 1g fiber, 18mg cholesterol, 158mg sodium

Recipe note: Ripe blueberries are a wonderful natural source of antioxidants.

A good idea: Feel free to substitute other fresh summer berries, also rich in nutrients, into this simple and quick recipe.