Easy and Festive 4th Dishes that are Gluten-Free

• Rectangular Serving Platter
• Package of Sliced Strawberries *
• bag of Pirates Booty *
• Package of Blueberries *
  *Foods can be substituted with other like colored foods.

1. Visualize your Serving Platter as a flag with a square in the upper left hand corner with stripes across.
2. Place blueberries in upper left hand square.
3. Place sliced strawberries in first stripe
4. Place Pirate Booty in second stripe
5. Repeat.

Recipe from AbilityPath Member

• (12- to 14-pound) seedless watermelon
• 2 tablespoon(s) champagne vinegar *
• 2 tablespoon(s) extra-virgin olive oil *
• Salt and pepper
• 4 ounce(s) blue cheese, crumbled (1 cup) +
• Greens for Garnish

*Distilled vinegars and olive oil made only from olives are safe for those on the gluten-free diet.
+Click Here for information on gluten free blue cheese.

1. Cut watermelon in half crosswise. Place each piece, cut side down, on cutting board and cut in half from top to bottom. Cut each piece lengthwise into 3 wedges. Cut off peel from each piece and cut each piece into 1/2-inch-thick triangles.
2. Place watermelon triangles in large bowl. In small bowl, whisk vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; drizzle over watermelon salad. Add blue cheese and toss very gently to coat.
3. Garnish with greens.

Recipe from: Good Housekeeping

• 1 (3 1/2-pound) chicken, flattened
• Morton® Coarse Kosher salt
• 1/3 cup olive oil
• 2 teaspoons grated lemon zest (2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon minced garlic (3 cloves)
• tablespoon minced fresh rosemary leaves
• Fresh ground black pepper
• lemon, halved

1. Sprinkle the chicken with 1 teaspoon salt on each side.
2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish.
4. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
5. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill.
6. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
7. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Recipe from: Barefoot Contessa

• 1/4 cup of GF white chocolate chips
• Kraft Jet-Puffed Marshmallows
• Finely shredded coconut
• GF Chocolate sandwich cookie
• 6 Cashews
• GF Black decorators' gel

1. Melt 1/4 cup of white chocolate chips according to the package directions.
2. For each bird, drop a large marshmallow into the melted chocolate, using a spatula to coat it well.
3. Remove the marshmallow from the chocolate and roll it in finely shredded coconut, leaving one end uncovered.
4. Immediately set the marshmallow, coconut free end down, atop a chocolate sandwich cookie.
5. Let the chocolate set a bit and then use a toothpick to make a hole in the side of the marshmallow and insert a cashew for a beak.
6. Add black decorators' gel eyes.

Recipe from: Family Fun Magazine and tested in AbilityPath member kitchen.
10 Healthy Foods for Your Picky Child