skip to Main Content

Thank you for celebrating with us!
We’re excited to walk you through preparing your Fourth of July Grill Kit.
Find a timeline for your preparation, and a list of each dish’s ingredients, below.

Upon Pick-up:

Refrigerate everything after pick-up, except your Milk Buns. These can be stored at room temperature.

Day of Preparation:

1. Remove everything from the refrigerator except the Cheesecake Parfaits and preheat the oven or grill to 350°F. Meanwhile, remove the plastic lids from the Macaroni & Cheese and Collard Greens and cover both with foil.

2. Place Macaroni & Cheese and Collard Greens in the preheated oven or covered grill for 20 minutes.

3. After 20 minutes, remove the foil from the Macaroni & Cheese and sprinkle with half of the bread crumbs over top, if desired. Place back into the grill or oven for another 20 minutes.

4. Remove both from the oven or grill and set aside.

5. Prepare the grill for the sausages. You’ll be using indirect heat, so you’ll need to move coals to half of the grill or use low heat. If using a stovetop, bring a heavy pan to medium heat. Brush the sausages lightly with oil and cook over low or indirect heat until the skin is crisp and golden brown, about 6-10 minutes per side.

6. Remove the sausages from the heat and place on a serving tray. If you’d like, brush the insides of the Milk Buns with oil and toast briefly on the grill before serving. The Peppers & Onions may be served at room temperature, but they may also be reheated briefly in a small pan over low heat before serving.

7. Remove the lid from the Watermelon and Tomato Salad and drain the liquid from the container. Toss with the Sumac Vinaigrette and serve.

8. Remove the lid from the White Bean Salad. Place in a serving container and top with Parmesan and Parsley.

9. Remove the lid from the Collard Greens and top with the remaining bread crumbs; toss and place in a serving container.

When you’re ready for dessert:.
Remove the Parfaits from the refrigerator. Top each with roasted strawberries, and enjoy!


Housemade Sausages: pork, salt, red pepper flakes, fennel seed, parsley, cheese curds, red wine

Peppers & Onions: peppers, onions, Espelette pepper, red wine vinegar

Milk Buns: Baker’s Field all-purpose flour, yeast, milk, butter

Watermelon and Tomato Salad: watermelon, tomatoes, cucumbers, feta, Kalamata olive, mint, basil, olive oil, shallot, Dijon mustard, red wine vinegar, canola oil, sumac, Espelette pepper, salt

White Bean Salad: cannellini bean, tomato, red onion, garlic, Dijon mustard, olive oil, parsley, Parmesan

Macaroni & Cheese: noodles, milk, butter, flour, cheddar, Dijon mustard, onion powder, garlic powder, salt

Braised Collard Greens: collard greens, onions, garlic, vegetable stock, apple cider vinegar, toasted bread crumbs (bread, butter, thyme, salt)

Vanilla Cheesecake Parfait: strawberries, sugar, lemon, cream cheese, vanilla, whole wheat flour, butter, baking soda, honey, cinnamon, brown sugar, sweetened condensed milk