When you think July Fourth Weekend, you picture big platters of grilled dogs and cheeseburgers slathered with gooey thousand island dressing and loaded high with crisp ice burg lettuce and juicy sliced tomatoes. Yes, yes that is a well said and done BUT have you even considered the endless possibilities for dessert? Zikki and I wanted to share out favorite treats we have planned for this upcoming weekend!

Pistachio Ice Cream Bar

All-in pistachio ice cream bars to make your July 4th weekend extra special. If I knew how easy it was to make ice cream bars at home, I’d be 10 times bigger by now. These are dangerously good—and the best part? You’re in control. Real ingredients, no shortcuts. I went full pistachio- a creamy base made with smooth @eatpistakio paste, dipped in their crunchy Pistakio—both of which, if you haven’t tried yet, should honestly be illegal. Finished with a snappy dark chocolate shell that cracks like a dream. Summer, I’m ready. - Ben

Rainbow Fruit Platter

This is something I make at all of our catering events - for me, sometimes it is more important than the main dishes. Something about a mix of usual and unusual ice cold fruit being served in unique and creative arrangement always makes me happy. Never underestimate how much your guests will love ice cold fruit, pre cut, and arranged with love. On a hot day, like the Fourth of July - this is my GO-TO dessert. If you are feeling like you just must have a little extra kick…whip up a big bowl of whipped cream with a touch of maple syrup for everyone to dip into.

Now…what do you need? Every Rainbow fruit platter is different but here are some of the usual suspects I love to keep on the roster. Now once you’ve got your fruit cleaned, feel free to get kooky with the cuts.

1. Watermelon

2. Pineapple

3. Grapes

4. Strawberries

5. Kiwi

6. Lychees

7. Cherries

8. Blackberries

9. Tangerines

10. Starfruit

11. Dragonfruit

12. Peaches

Depending on your cravings, where you are geographically located, and what seems the best at the farm stand or grocery will dictate what makes it onto your platter. When I make these platters, I always cut all the fruit first - that way you second step is simply to organize. Start with the bulky fruit first and layering it, or leaving it in little organized piles. Then build around the base arrangements. Adding layer after layer of fruit. Once you are done, and have loaded on your last halved strawberry - cover it all with a wet paper towel and put it into the fridge until you are ready to serve! And ENJOY!

-Zikki

Don’t miss our [special] next edition…!

Look out for our Cookbook Newsletter edition next week where we are doing an in depth Q & A all about our cookbook. As we are putting together all the fabulous questions you have sent us over the last few months - please reply to this email with any additional questions you may have that you’d like featured next week! Can’t wait to get into the nitty gritty!