This is the perfect salad/salsa/side for the July holidays. Sweet strawberries and blueberries combine with crunchy jicama, green onions, cilantro, and a citrus vinaigrette for a sweet-tart, lip-smacking good dish. Scoop it with a tortilla, as it's a refreshing change from tomato-based salsas. It's great served alongside grilled meats as its brightness is a great counterpoint to their smokiness and richness. Or, just eat it with a spoon, as a tasty little side. And can you think of anything more red, white, and blue than this? Give it a try this 4th of July! Serves 4, may easily be doubled or tripled.

1 cup 1/2-inch diced, peeled jicama

1 cup fresh blueberries, rinsed and dried

1 cup fresh clean strawberries, cut into 1/2-inch dice (measure the diced strawberries)

1/4 cup thinly-sliced scallions

1/4 cup chopped cilantro

1 Tablespoon fresh lime juice

1 teaspoon honey

2 Tablespoons grapeseed or other neutral oil

pinch of dried, ground chipotle pepper (more if you like things spicy!)

1/4 teaspoon kosher salt

Place the first 5 ingredients in a medium bowl. Whisk together the remaining ingredients, then toss with the berries, jicama, scallions, and cilantro. Cover and refrigerate for an hour to allow the flavors to marry. This salsa is best eaten the day it's made.

This is a perfect dessert for the 4th of July, for several reasons. First, berries are coming into season, and are available at reasonable prices. Second, obviously, it's red, white, and blue! And lastly, it is the quickest cobbler you'll ever make. I had doubts when I first discovered this recipe, as the ingredients gave me pause-would this work? I decided to try it out, and I am so glad that I did. I made a few adjustments, but you'll simply rinse and dry the berries, then whisk together 4 (yes I said 4) ingredients. Drop the berries over the batter, sprinkle with sugar, bake, and voila, a dessert fit for company. And don't forget the ice cream, it is a must! Serves 8 (Adapted from Cook's Country. You'll probably want to print this without pics, to save paper!)

1 can sweetened condensed milk

1 1/4 cups (6 ounces) self-rising flour

1/2 cup whole milk

4 ounces (1 stick) unsalted butter, melted

6 ounces each of blueberries and raspberries (2 1/2 cups total), gently rinsed and dried with paper towel

1/4 cup (1 3/4 ounces) granulated sugar

Vanilla ice cream, for serving

Preheat the oven to 350-degrees. Grease a 13 X 9-inch baking dish and set aside.

Whisk together the first 4 ingredients in a bowl, then pour into the prepared baking dish. Evenly sprinkle the berries over the top. Sprinkle the sugar evenly over the top of the cobbler.

Bake for about 30 minutes, or until a deep golden brown. Cook on a wire rack for about 10 minutes, then serve topped with ice cream.

Red, White, & Blue Salsa

Red, White & Blue Cobbler