We pull out all the stops when it comes to celebrating the Fourth of July. Grills get fired up, red, white and blue decorations hung, beverages iced and calories forgotten.
In so many ways, the Fourth ranks as our favorite holiday. Not so much out of pure patriotism (or our massive passion for fireworks) but also to celebrate long summer days and easy entertaining. No need for the good dishes or the crystal stemware. Somehow even the fanciest food looks terrific on colorful plates. Chilled wine tastes just fine from plastic tumblers.
This year we're changing up the steaks in favor of kebabs — made with bison rather than beef. Bison, available at many large supermarkets, is gaining in popularity for its rich, meaty flavor, nutrient density and substantially lower fat content than beef. Bison cooked to medium-rare yields a tender texture. Ground bison makes a terrific lean, yet juicy, burger or meatloaf.
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