Make a declaration with a raspberry chill

Fourth of July celebrations call for a plan so that your meals mesh with your outdoor entertainment.

After all, who wants to be trapped at the stove when there’s a parade going on? And how can any indoor meal compete with the fireworks your local municipality offers?

If you want to take advantage of all the Independence Day festivities, I suggest staggered meals.

Start with a late-morning brunch. A menu of strawberries topped with ricotta cheese and a bran muffin should provide the stamina you need for parade watching.

During the midafternoon, fuel up with a robust sandwich. Hollow out a small round bread and pack the cavity with tuna, tomatoes, sliced ripe olives, shredded basil and lettuce, and a sprinkling of oil and vinegar.

Since fireworks don’t start until dark, you’ll no doubt want some refreshments. Toast the sparklers with a raspberry chill, a cross between a raspberry Margarita and a fruit slushy. (If you’re driving to your destination, prepare the drink without the tequila). Although fresh raspberries are in season, frozen berries are preferable to keep the drink thick and icy.

Guacamole is a delightful accompaniment to the raspberry cocktail. This version (salsamole) combines the best of guacamole with a green salsa featuring tomatillos.

The tomatillo, which is available in the ethnic section of the produce department, looks like a green tomato wrapped in a parchment skin. Instead, the tomatillo is a relative of the gooseberry. The flavor is tart and herbal and the texture pulpy to firm and less juicy than a tomato. This piquant dip calls for a bowl of tortilla chips.

Follow the menu suggestions, and you not only have the makings for a delightful Fourth of July, but a break from your kitchen dependence.

Raspberry chill

3 ounces tequila

1 tablespoon lime juice

3 tablespoons sugar

1 cup frozen raspberries

1 cup ice plus extra for glasses

Club soda

Lime wedges

Combine tequila, lime juice, sugar, raspberries and 1 cup ice in a blender container. Puree. Pour into 2 large glasses half-filled with ice. Add 1/4- to ½-inch club soda to each glass. Stir gently. Garnish with lime wedges. Serve immediately, makes 2 servings.

Salsamole

4 small-medium tomatillos, husked, cored and coarsely chopped

1 large shallot, coarsely chopped

1 small jalapeno chili, cored, seeded and coarsely chopped

2 tablespoons coarsely chopped cilantro

1 garlic clove, coarsely chopped, optional

1 teaspoon fresh lime juice

1/4 teaspoon ground cumin

1 medium-size ripe avocado, peeled, pitted and finely chopped

Salt and pepper to taste

Tortilla chips

Place tomatillos, shallot, chili, cilantro, garlic, lime juice and cumin in bowl of food processor fitted with steel blade. Pulse with on/off turns until tomatillos and shallot are finely chopped. Remove from food processor to serving bowl. Stir in avocado. Season with salt and pepper. Serve with tortilla chips. Makes 2 servings.

Bev Bennett is the author of “30-Minute Meals for Dummies” (John Wiley & Sons).

TRIBUNE MEDIA SERVICES