The forecast says we’re in for a hot and sunny Fourth of July in Seattle, so we’re planning our menu accordingly.  No BBQ, no hot dogs this year—it’s too warm for even our resident grill masters.  Instead we are opting for cooler eats that we can prepare ahead and won’t heat up our house in the process. Here’s our cool menu picks that will satisfy the entire family: Seven Layer Dean Dip: An old family recipe that we now make with all organic ingredients.

• 1 c. organic black refried beans (spread in 9 x 13 inch dish)
• 3-4 mashed avocados with dash of garlic salt and a squeeze of lemon  (spread over beans)
• 16 oz organic sour cream, 1 package of organic taco seasoning (mix and spread over avocados)
• Top with chopped tomatoes, 8 oz grated cheddar cheese, sliced black olives and green onions

  Watermelon Cucumber Gazpacho: Nothing is more refreshing or seasonally satisfying than watermelon. Because this recipe has a little kick from the jalapeño, we’re serving these watermelon sticks on the side for the kids.   Strawberry Spinach Salad: Good greens makes all the difference in this salad. We recommend using our favorite brand, organicgirl, for Super Spinach that is just as fresh and crisp as the spinach we grow at home.   Classic Italian Pasta Salad: This dish is so hearty it can serve as a main course.

• Vegetable Spiral Noodles, cooked al dente
• Your favorite Italian Vinaigrette (we like Seeds of Change Italian Herb)
• Grated or cubed cheddar cheese
• Chopped celery
• Red pepper, chopped
• Yellow pepper, chopped
• Celery, chopped
• Red onion, chopped
• Grape tomatoes, chopped

Happy Independence Day and enjoy! For more fun happenings connect with us on Facebook and Twitter.