Bruschetta usually refers to garlic- rubbed toast often topped with a mixture of tomatoes and basil. But for a dramatic presentation, top grilled artichokes, at left, with the tasty tomato mixture. A chef from artichoke country in California shares a recipe for the dish and the accompanying Pesto Aioli.

Ocean Mist Farms

Ready, set, celebrate!

The Fourth of July is nearly upon us and it’s a perfect time to hit the grill and chill the salad.

There’s nothing wrong with going to your old favorites when readying the menu. That’s easy and comforting for an All-American holiday. But in case you are in the mood for some new things, I’ve rounded up some fun and pretty recipes to try this long weekend or indeed any weekend this summer.

Consider the artichoke, blueberry and beer when it’s time to cook; the pomegranate when it’s time for a cocktail; and chicken, the first white meat and familiar protein, as an alternative to hot dogs and beef. Make your burger a turkey slider. Finally, let’s add a little international flair with some fish tacos.

Believe it or not, there’s a unique way to incorporate the fresh artichoke into a barbecue menu. Of course they are good for you as they are low in calories, an excellent source of fiber and vitamin C, and a good source of folate, magnesium and potassium.

Steaming is the most common method for cooking artichokes. But finishing them on a grill provides more taste while adding color and a nutty flavor. Chef Tony Baker of Montrio Bistro in Monterey, Calif., shared his recipe for an artichoke topped with bruschetta with Ocean Mist Farms, a producer in California. He’s added a nice Pesto Aioli dipping sauce as well. The artichoke farm offers more recipes on www.oceanmist.com.

Bruschetta usually refers to garlic-rubbed toast often topped with a mixture of tomatoes and basil. In this recipe, the artichoke is the base, topped with the tasty tomato mixture.

For a side dish, toss together a Blueberry Waldorf Salad. Blueberries, green apple wedges, celery, pecans and baby spinach are drizzled with a blueberry vinaigrette for a tasty and colorful holiday dish. Blueberries are but 80 calories a cup, so you can’t go wrong.

Downing a cold brew is just one way to enjoy beer on a hot day. It can also be whisked into recipes for the grill. It’s very much a flavor-enhancer and, depending on the style of beer used, can provide smokiness to cocoa flavors, sweet fruit to a hoppy bitterness.

From the National Beer Wholesalers Association in Alexandria, Va., come a pair of recipes that highlight the flavors.

Orange and Beer BBQ Turkey Sliders combine wheat beer, my personal favorite for summer, with orange, honey mustard and cilantro, all packed into mini burgers which are small bites with big flavor. And making the burger a turkey burger makes it more healthful than the all beef version by holding down fat and calories.

Serve them with Pale Ale Cabbage Slaw. Make the dressing by combining and cooking a hoppy Pale Ale beer, grape seed oil, cider vinegar, honey Dijon mustard, salt and pepper.

From the National Chicken Council and the U.S. Poultry & Egg Association comes a new chicken grilling recipe that is different than the norm. Grilled Chicken Parcels with Tomato-Basil Vinaigrette is a light recipe that reflects the best flavors of summer.

Start by blanching romaine lettuce leaves in boiling and then ice water. Then combine ground chicken with garlic, Italian seasonings and salt; form the mixture into balls and place on top of each lettuce leaf, along with a slice of Fontina cheese and a basil leaf. Roll the lettuce leaves into round packages; secure with wooden toothpicks and place on the grill. Serve the chicken parcels with a vinaigrette dressing.

If that doesn’t rock your boat, Bugaboo Creek’s chefs have shared an easy recipe for some chicken wings that should satisfy the palate.

Chile Pepper Magazine for July offers recipes and advice for throwing a tiki fest. No drink is more retro and says tiki better than the Mai Tai. I like the magazine’s version because it includes a pomegranate liqueur and we all know pomegranate has all those desirable anti-oxidants that help our body fight cancer-causing changes. Always drink responsibly, and with a little umbrella.

Now, fish tacos don’t sound so all-American but America is changing, my friend. Go global and try this multi-part recipe shared by The Culinary Institute of America’s chefs. They created the grilled version below that is perfect for an outdoor summer party. “The combination of the fish and coleslaw is heady and robust, a perfect match for the rich taste of the pico de gallo and the lime-scented Mexican crema,” said CIA chef Joe DiPerri. “Cut down on assembly time and spend more time with your guests by setting up a buffet of ingredients that allow your family and friends to build their own.” For a video demonstration featuring how to prepare Baja-Style Fish Tacos with Southwestern Slaw, Chipotle Pico de Gallo and Mexican Crema, visit www.ciachef.edu/fishtacos.

Then go enjoy your party.

MEXICAN CREMA1

MEXICAN CREMA

1/2 cup sour cream

1/2 teaspoon lime zest

2 teaspoons lime juice

Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days. Makes 1/2 cup.

GRILLED BUFFALO GARLIC CHICKEN WINGS1

GRILLED BUFFALO GARLIC CHICKEN WINGS

40 chicken wings

1 cup hot sauce (your preference)

2 tablespoons chopped garlic

Salt to taste

Pepper to taste

Cayenne pepper to taste

Bleu cheese dressing for dipping

Optional: chopped chives for garnish

16 bamboo skewers

Preheat oven to 375 degrees. Season wings with salt, pepper and a small amount of cayenne pepper to taste.

Skewer the chicken wings in groups of five by running two bamboo skewers through each set. Space the wings approximately 1 1/2 inches apart.

Place skewers of wings in a metal pan and bake in oven at 375 degrees for 10 to 15 minutes (until cooked through). The cooking time will vary based on the size of the wings.

While wings are cooking in the oven, mix hot sauce with 2 tablespoons of chopped garlic, set aside.

Heat grill to medium/low. When wings are cooked through, remove from oven. Place oven-cooked wings on grill. Brush on the garlic hot wing sauce. Continue to cook on grill, turning every two minutes, until the sauce creates a smoky caramelization on the outside of the wings. Remove from grill and place on serving platter.

Sprinkle chopped chives (optional) and serve with bleu cheese dressing for dipping.

Yield: 40 Chicken Wings.

— From Bugaboo Creek Steak House

PALE ALE CABBAGE SLAW1

PALE ALE CABBAGE SLAW

1 pound red cabbage, finely shredded

1 pound green cabbage, finely shredded

1 package (1 pound) carrots, shredded

1 sweet onion, thinly sliced

1/3 cup sugar

1/2 teaspoon celery seeds

1 bottle (12 ounces) pale ale beer

1/3 cup grape seed oil

1/4 cup cider vinegar

1 tablespoon mustard

1 1/2 teaspoon salt

1/2 teaspoon black pepper

In a large bowl, toss red and green cabbage with carrots and onion slices.

Combine well. Sprinkle with sugar and celery seeds; toss again until evenly distributed.

In large saucepan, pour beer and bring to a boil. Boil 5 minutes. Whisk in grape seed oil, vinegar, mustard, salt and pepper. Remove from heat and pour over cabbage mixture; toss briefly, then cover and refrigerate at least 4 hours or overnight.

When ready to serve, toss slaw and drain in colander.

Makes 12 servings.

ORANGE AND BEER BBQ TURKEY SLIDERS1

ORANGE AND BEER BBQ TURKEY SLIDERS

For the Turkey Sliders:

12 ounces wheat beer (divided)

1 1/2 pounds ground turkey

1/2 cup finely diced red bell pepper

1/2 cup garlic-and-herb breadcrumbs

1/3 cup chopped cilantro

1/3 cup chopped basil

1/3 cup chopped scallions

1 teaspoon orange zest

1 teaspoon salt

For the Orange and Beer BBQ Sauce:

1/2 cup fresh-squeezed orange juice (reserve orange shells)

1/4 cup honey mustard

1/4 cup light brown sugar

1/2 cup diced shallot or onion

2 tablespoons cider vinegar

1 1/2 tablespoons tomato paste

1 1/2 tablespoons butter

12 brioche or other small dinner rolls

Prepare the turkey sliders by combing in large bowl 1/4 cup of the wheat beer, ground turkey, red pepper, breadcrumbs, cilantro, basil, scallions, orange zest and salt. Stir to mix well. Shape mixture by 1/4 cupfuls into twelve three-inch round sliders, about ¾- to 1-inch thick.

Set aside.

In a medium saucepan, whisk together remaining beer, orange juice, honey mustard, brown sugar, onion, vinegar, tomato paste and butter.

Stir to blend well. Add reserved squeezed orange shells to the saucepan and bring mixture to a boil over high heat. Reduce heat to medium; boil 15 minutes, stirring frequently, or until sauce is thickened and mixture is reduced to 1 cup. Discard orange shells. Cool sauce to room temperature. Reserve 1/2 cup of sauce for serving with sliders.

Spray broiler pan or grilling rack with olive oil cooking spray. Prepare gas or charcoal grill or preheat broiler. Place sliders on grill or under broiler and cook 8 minutes, turning and brushing sliders with orange beer BBQ sauce, until fully cooked through. Serve on split soft dinner rolls with reserved sauce.

Serves 4 to 6.

SOUTHWESTERN SLAW1

SOUTHWESTERN SLAW

2 cups fine-shredded green cabbage

2 teaspoons lime juice

2 teaspoons honey

2 tablespoons minced red onion

2 teaspoons minced jalapeños

2 teaspoons chopped cilantro

Salt, to taste

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving.

Makes 8 servings.

BLUEBERRY WALDORF SALAD1

BLUEBERRY WALDORF SALAD

1 cup fresh or thawed frozen blueberries, divided use

1/4 cup vegetable oil

2 tablespoons orange marmalade

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon salt

4 cups (4 ounces) baby spinach

1 tart apple (for example, Granny Smith), cored and thinly sliced

2 ribs celery, cut into 1 1/2-inch matchsticks (about 1 cup)

1/3 cup pecan or walnut halves, toasted

To prepare dressing: In a blender container, combine 1/2 cup of the blueberries, oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms.

In a bowl, toss spinach with apple slices, celery, pecans and remaining 1/2 cup blueberries.

Arrange equally on four serving plates. Just before serving, blend dressing again until smooth; drizzle over the salads. Serve immediately.

Serves 4.

— Recipe developed by Lewis & Neale

for the U.S. Highbush Blueberry Council

PESTO AIOLI1

PESTO AIOLI

2 egg yolks

1 lemon, juiced

1 garlic clove

1 cup olive oil (not a strong virgin oil)

1/4 cup pesto (your favorite recipe)

Salt and pepper to taste

Using a food processor, pulse the egg, lemon and garlic; do not over mix or air will get incorporated and throw off the texture.

With the machine running, gradually add all of the oil.

Gently pulse in the pesto.

Taste and adjust seasoning as necessary.

— Created By Chef Tony Baker,

Montrio Bistro, Monterey, Calif.

BAJA-STYLE FISH TACOS1

BAJA-STYLE FISH TACOS

2 pounds mahi-mahi

1/2 cup vegetable oil

3 tablespoons lime juice

5 teaspoons chili powder

1 1/2 teaspoons cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons minced garlic

Salt, to taste

8 flour tortillas, each 8 inches in diameter

Southwestern Slaw (recipe at right)

1 cup Chipotle Pico de Gallo (recipe at right)

1/2 cup Mexican Crema (recipe at right)

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Cut the mahi-mahi into 16 equal slices.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic and salt. Coat the mahi-mahi with the marinade.

Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.

Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.

Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.

Makes 8 servings.

— From The Culinary Institute 

GRILLED ARTICHOKES1

GRILLED ARTICHOKES

4 large artichokes

Tomato Bruschetta (recipe follows)

Pesto Aioli (recipe follows)

Slice artichoke tops off, crosswise. Trim stems.

Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.

If you haven’t cooked them before, chef suggests boiling a gallon of water.

When the water reaches a boil, place all of the artichokes in so they all cook below the water level. Cover and cook for approximately 35 minutes.

Remove from the cooking liquid and place on a tray upside down to drain and cool.

Using a medium spoon, remove the center leaves and the inedible “furry” choke from the center, taking care not to damage the heart.

The artichoke is now ready for any number of preparations, including stuffing, grilling or simply enjoying as it is with your favorite dip.

To grill: place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and grill until petal tips are lightly charred, 3 to 4 minutes more.

Add bruschetta topping. Use Pesto Aioli for dipping.

Serves 8, half artichoke each portion.

POMEGRANATE MAI TAI1

POMEGRANATE MAI TAI

2 tablespoons light rum

2 tablespoons anejo rum

2 tablespoons Cointreau or triple sec

1 tablespoon lime juice

1 tablespoon almond syrup (such as Monin or Torlani)

2 tablespoons pomegranate liqueur (such as Pama)

Combine all ingredients in a shaker with ice. Shake and strain into a tumbler with crushed ice.

Garnish with a fresh orchid or a paper parasol.

Makes 1 drink.

— From Chile Pepper’s July magazine

and www.chilepepper.com

TOMATO BRUSCHETTA1

TOMATO BRUSCHETTA

4 large tomatoes, seeded and diced

1/4 red onion, peeled and finely chopped

1/8 cup red wine vinegar

1/4 cup extra virgin olive oil

6 leaves basil, finely shredded

Salt and Pepper

Simply combine ingredients. Note: Do not add salt unless you plan on serving right way.

GRILLED CHICKEN PARCELS WITH TOMATO-BASIL VINAIGRETTE1

GRILLED CHICKEN PARCELS WITH TOMATO-BASIL VINAIGRETTE

1 pound ground chicken

2 cloves garlic, minced

2 tablespoons dried Italian seasoning

1 teaspoon kosher salt

1/2 teaspoon black pepper

For Chicken Parcels:

12 romaine lettuce leaves

12 basil leaves

6 ounces Fontina cheese, sliced into 12 thin pieces

1 tablespoon olive oil

For Tomato-Basil Vinaigrette:

1/4 cup extra-virgin olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 teaspoons basil, finely chopped

1 cup grape tomatoes, halved

Bring a large pot of water to a boil. Fill a large bowl with water and ice. Using tongs, blanch the romaine lettuce leaves by plunging them, one by one, into the boiling water for 2 to 3 seconds each, then placing in ice bath. When all leaves are blanched, spread out to dry on paper towels.

Prepare gas or charcoal grill.

In large bowl, combine ground chicken, garlic, Italian seasoning, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Place one romaine lettuce leaf on flat surface; top with basil leaf. Add 3 tablespoons of the chicken mixture and a slice of Fontina cheese. Fold leaf bottom in, then the sides up, and finally the top down, so that filling is completely enclosed. Use two wooden toothpicks to hold the parcel together; set aside. Repeat procedure until 12 parcels are formed.

In medium bowl, whisk together extra-virgin olive oil, vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir in chopped basil and tomato halves.

Brush parcels with 1 tablespoon olive oil and place on grill. Cook for 6 minutes; turn and cook other side for additional 6 minutes or until chicken is completely cooked through. Serve with spoonful of tomato-basil vinaigrette.

Serves 4.

— From National Chicken Council

CHIPOTLE PICO DE GALLO1

CHIPOTLE PICO DE GALLO

1 cup medium-dice tomatoes (seeded before dicing)

4 teaspoons minced red onion

1/2 teaspoon red wine vinegar

1/2 canned chipotle pepper, minced

Salt, to taste

1 tablespoon cilantro chiffonade (cut into thin strips)

Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days. Makes 1 cup.

gciampa@projo.com