Skip the hot dogs and burgers this July 4th for a yummy alternative.

There is nothing more American than barbecue ... the sauce AND the action. So fire up the grill and serve your guests the best BBQ chicken. It's sweet, tangy, spicy, and oh so good.

Here is how to whip it up ...

I'm not a salad girl, but I do try to eat my greens.

The rule: The darker the leaf, the more nutrient-packed it is ... like Swiss chard.

If you loved yesterday's Swiss chard gnocchi, you'll love this easy side dish.

The Swiss chard is sauteed with garlic, red pepper, almonds, and topped with freshly grated Parmesan cheese.

It's the perfect side dish with chicken or fish as it's super-light but packed with flavor.

Swiss chard is a funky-sounding veggie.

It sounds like something that was burnt to a crisp and inedible.

Basically, it's like kale or spinach with a bitter, salty flavor.

The leaves have a dark green color and the stalks can range from pink to red to orange to yellow -- you can eat both the stems and leaves.

It has a ton of healthy nutrients and it's in season right now.

Try this handmade Swiss Chard Gnocchi -- it's the perfect family cooking project.

Quiche is the best! You can eat it for breakfast, brunch, lunch, or dinner. Plus, it takes no time to prep and can be made with leftovers lying around ... like yesterday's peas.

Today we're making a savory pea and goat cheese quiche.

Cue mouth watering ...

My boyfriend and my mom love peas. Me? Not so much. But I decided to give them a chance this week.

They serve them all the time in England -- in mashed form. The bright green mash looks gorgeous, and my mom basically ate them with every meal on our recent vacation.

So, I thought I'd give pea mash a try ...

Flickr photo by Monica Arellano-OngpinNothing screams beach food to me like shrimp and avocado salad.

I remember I had this salad in Acapulco and have been dreaming about it ever since.

It's super-hot in Mexico, so you definitely want something light and fresh so you don't slip into a sun-soaked food coma right after lunch.

And, again ... a Corona never hurts. Check out my easy salad recipe made with last night's leftovers:

Flickr photo by mccun934You know where I stand -- everything is better on the grill.

For all you wondering, I finally got a super-cute charcoal grill for my terrace.

I love it, although I haven't really mastered the coals yet. Tips ... anyone? They are tricky!

Alas, I'll keep trying until I get it perfect. This weekend I cooked up shrimp on the barbie with chili lime marinade.

Pair that with a Corona and you have perfection.

Flickr Photo by PlatI'm so not a salad girl. I love my veggies, but lettuce of any kind just doesn't do it for me.

There is one exception, of course: Strawberry Spinach Salad.

The spinach has a slightly peppery taste that balances nicely with the sweet and tart aspects of the strawberries. Plus, it's the perfect light dish to make if you have any strawberries left over from yesterday's Grilled Tilapia With Strawberry Chutney.

This salad is super-fresh, light, and topped with all sorts of goodies. See which extras I like to toss in mine ...