It’s the Fourth of July! Fireworks, barbecues and American flag cupcakes are on the docket this week. In honor of Independence Day, spend the next seven days focused on all-American recipes and beloved go-tos, from burgers and Johnnycakes to a New England-style lobster roll.
Here’s What We’re Cooking Every Night This Week (July 1–7)
•
Published Jun 27, 2019
Georgijevic/Getty Images
Shopping List:
4 pounds boneless pork shoulder roast
2 links andouille sausage
½ pound lobster tail
2.5 pounds chicken breast
11 pieces of bacon
2 pounds 80-percent ground chuck beef
7 eggs
7 avocados
2 lemons
1 orange pepper
1 red pepper
1 poblano pepper
1 bunch green onions
1 yellow onion
1 red onion
1 cup corn
2 celery stalks
1 Japanese cucumber
1 bunch fresh chives
1 large head romaine lettuce
1 head purple or green cabbage
2 sweet potatoes
2 tomatoes
2 cloves garlic
1 bunch cilantro
2 thick stalks ruby red rhubarb
1 cup butter radishes
1 cup cherry tomatoes
1 24-ounce jar pitted sour cherries
1 can cannellini beans
2 10-ounce cans enchilada sauce
8 ciabatta buns
4 New England-style hot dog rolls
6 brioche buns
19 tortillas
1 cup panko breadcrumbs
½ cup + 1⅓ cups buttermilk
4 ounces blue cheese
6 slices American cheese
4 ounces diced cheddar cheese
¾ cup shredded Mexican or Colby jack cheese
¾ cup shredded mozzarella
1½ cups beer
1 jar pickles
1 head lettuce
Pantry Ingredients:
Olive oil, unsalted butter, canola oil, apple cider vinegar, ketchup, barbecue sauce, spicy brown mustard, mayonnaise, sour cream, molasses, maple syrup, sugar, brown sugar, paprika, salt, black pepper, dried dill, garlic powder, onion powder, dried parsley, Sriracha, flour, cumin, cornmeal, baking soda, bread crumbs, Cajun seasoning and Creole seasoning.
Monday: Cheesy Crock-pot Cajun Pulled Pork With Southwest Pepper-corn Slaw
There’s no better way to start a holiday week. Pop the pork shoulder into your Crock-Pot before you leave for work. Ta-da! You’re having dinner on the patio tonight.
Tuesday: The Modern Lobster Roll
We know, making a lobster roll at home sounds daunting. But don’t be intimidated. Coterie member Aida Mollenkamp proves it’s super easy—and takes just 20 minutes.
Wednesday: Classic Cobb Salad With Buttermilk Dressing
Listen up, picky eaters: Even salad-haters can get on board with this cornocopia of deliciousness.
Thursday: Bacon Double Cheddar Cheeseburger With Caramelized Onions
Happy Fourth of July! Celebrate by biting into Heidi Larsen’s bacon cheddar cheeseburger with caramelized onions. The secret? The hamburger is stuffed with cheese. Pair it with a beer and some fireworks and you’re good to go.
Friday: Layered Bbq Chicken And Sweet Potato Enchilada Casserole
Coterie member Monique Volz puts a new, barbecue spin on the Puerto Rican dish her mom used to make when she was a kid.
Saturday: Crispy Avocado Tacos And Roasted Radishes And Sriracha Smashed Beans
Fried avocado tacos loaded with smashed cannellini beans and Sriracha. Hardly traditional, but totally tasty.
Sunday: Johnnycakes With Rhubarb And Sour Cherries
This week of delicious dinners gets a happy ending: Johnnycakes got their start in North America, and we love topping them with seasonal sweets like rhubarb and sour cherries.