When it comes to celebrating July 4, residents have been known to gobble down their fair share of burgers, hot dogs and beer.Bermuda was believed to have the largest Independence Day gathering outside North America in 2007 thousands of residents flocked to Moresby Plain in Somerset to join in with the fun, food and fireworks.This year it seems as though on-Island celebrations have quieted down a bit, with Rosewood Tucker’s Point and the American Society of Bermuda hosting members-only parties.The celebration falls on a weekday this year, but don’t let that stop you from having a good time. However for those of you who have work in the morning, it’s probably a good idea to go easy on the Jack Daniels.The Royal Gazette’s Lifestyle section has gathered together some easy and fun red, white and blue recipes for cooks to attempt at home.For the most part they require no more than 35 minutes to whip together, so the majority of us who don’t get the day off work can still partake.We suggest starting off the meal with a light appetiser, like red pepper salsa, creamy garlic lime dip and blue corn chips.When attempting the red pepper salsa, broil two bell peppers in the oven for five minutes until blackened; when cool, rub off the skin and remove the stem and seeds.Put roasted peppers into a food processor, then add a ripened tomato, ⅓ cup of piquante peppers, ¼ of a large white onion, some lime juice, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Pulse until chunky and add more salt and pepper if necessary.If time is an issue you can buy a basic sour cream or chive dip from your neighbourhood grocers to top off the appetiser.But if you’re in the mood to try something new in the kitchen, follow this recipe found online for a delicious creamy garlic lime dip.Ingredients:1 ½ c sour cream2 tbs fresh lime juice2 tbs chopped fresh cilantro½ tsp ground coriander½ tsp lime zest2 small cloves garlic, finely gratedKosher salt and freshly ground black pepperBlue corn tortilla chips, for servingDirections:Stir the sour cream, lime juice, cilantro, coriander, zest, garlic, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl until smooth. Stir in one to two tablespoons of water to adjust the consistency to your liking.While your family is enjoying the snack, you can get started on the main course. If you have a barbecue at home, this is the perfect time to start grill some chicken, steak or fish to your liking. Side dishes can be just as festive by making a few simple changes to the traditional dishes.If making potato salad, try and find baby red-skinned and blue potatoes, instead of the traditional Yukon golds.Boil the potatoes over medium heat for about 15 minutes; then when cool add in a dressing comprised of two tablespoons of vinegar, a teaspoon of Dijon mustard, ½ teaspoon of salt, ¼ teaspoon of black pepper and ¼ teaspoon of sugar.Or, if you have at least an hour to spare, try a red, white and blueberry coleslaw recipe found on www.foodnetwork.com. For best results it needs to be chilled in the fridge for at least 60 minutes.Ingredients1 small or ½ large head green cabbage, cut into ¼-inch wide strips (about 6 c)1 small red onion, halved and thinly sliced (about ½ c)6 strips bacon, crisp-cooked and crumbled (reserve 1 tablespoon for garnish)½ c dried blueberries (reserve 1 tablespoon for garnish)½ c mayonnaise2 tbs apple cider vinegar1 tbs sugar½ c toasted chopped pecans (reserve 1 tbs for garnish)Kosher salt and freshly ground black pepperDirectionsToss the cabbage, onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with the dressing.Cover and refrigerate one to four hours.Stir in the pecans and season with salt and pepper just before serving. Sprinkle with reserved the bacon, berries and nuts.An easy way to finish off the meal would be to cut up a selection of fresh blue and red berries, like strawberries, raspberries and blueberries. Sprinkle some sugar on the berries, then top it off the fruit with freshly whipped cream or scoop of vanilla ice cream.If you are staying in for the night and won’t get to watch any fireworks displays, perhaps you will want to make you dessert a bit more explosive. Try a quick trifle using pre-made angel food cake. Layer it with strawberries, blueberries and cream and watch as your friends and family enjoy the sweet Independence Day treat.Ingredients¼ c plus ⅔ c sugar¼ c fresh lemon juice¼ tsp almond extract1 pre-made angel food cake, cut into 1in slices1 lb cream cheese, at room temperature2 c heavy cream, at room temperature2 pints blueberries2 pints strawberries, hulled and slicedDirectionsHeat ¼ c sugar, the lemon juice and ¼ c water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.Brush both sides of each slice of cake with the syrup. Cut the slices into 1in cubes.Beat the remaining ⅔ c sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.Arrange half of the cake cubes in the bottom of a 13 c trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries.Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Cover and refrigerate for an hour.All recipes used were found on www.foodnetwork.com.