Shopping List

A Coastal Fourth of July Lunch

Seafood

• 4 halibut fillets (4–6 ounces each)

Produce

• 3 medium zucchini
• 1 large heirloom tomato
• 1 ripe avocados
• 3 small oranges
• 2 lemons
• 4 cups watermelon, cubed (about ½ medium watermelon)
• 12 ounces haricots verts
• 1 cup baby arugula
• 1 pint fresh blueberries
• 4 strawberries
• 1 bunch fresh mint
• 2 cloves garlic
• Fresh Rosemary sprigs

Dairy & Refrigerated

• Vanilla bean ice cream (1 quart)
• ½ cup crumbled feta cheese
  
• Butter for toasting buns

Bakery

• 4 potato buns
• Salted Rosemary Cookies (optional, also available at Armand's - Rosemary Shortbread)

Pantry

Oils & Vinegars

• 1 cup extra virgin olive oil or
• Chili-infused olive oil (optional, for the halibut marinade and Orange-Balsamic Drizzle)
• ⅓ cup Balsamic Glaze
• ¼ cup Champagne vinegar

Condiments

• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• ¼ cup mayonnaise  

Seasonings

• 1 teaspoon sea salt
• Flaky sea salt for finishing
• Freshly ground black pepper
• ½ teaspoon red pepper flakes
• Sweeteners

• ¼ cup granulated sugar

Suggested Beverages

• Sauvignon Blanc, or dry rosé,
• Sparkling water with citrus slices
• 1 bottle chilled Prosecco