We have your Independence Day food inspiration!

News 12's Elizabeth Hashagen and Elisa DiStefano got some burger help from Chef Eric LeVine, of 317 Main Street.

Ingredients:

• Juice of 2 lemons

• 1 Tbs. extra-virgin olive oil

• 2 tsp. honey

• Kosher salt and freshly ground pepper

• 3 carrots, peeled and julienned

• 2 celery stalks, thinly sliced on the diagonal

• 1 apple, cored and julienned

• 2 watermelon radishes, very thinly sliced

• 1/2 cup (2 oz./60 g) toasted pistachios

• Celery leaves for garnish (optional)

In a small bowl, whisk together the lemon juice, olive oil and honey. Season the vinaigrette with salt and pepper.

In a large bowl, toss together the carrots, celery, apple, radishes and pistachios. Drizzle with the vinaigrette and toss again. Season to taste with salt and pepper. Transfer the salad to a serving platter, garnish with celery leaves and serve. Serves 4 to 6

Ingredients

1 head cauliflower, purple

olive oil to coat

1/2 teaspoon salt

zest of one lemon

2 cups cooked grain- black rice

2 scallions, sliced

1/2 cup sliced Kalamata olives

2 tablespoons capers

1/2 cup Italian parsley, chopped

Dressing:

1/4 cup olive oil

2 tablespoons red wine vinegar

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions

Preheat oven to 425F

Set grains to cook on the stove. Cook and cool to room temp.

Cut cauliflower into bite-sized florets, lightly toss in olive oil, salt and lemon zest. Spread out on a parchment-lined baking sheet. Roast 25 minutes, or until fork-tender, turning halfway through. Let cool.

Make the dressing, whisking all in a bowl.

Feel free to toss salad ingredients the dressing in a bowl or layer them in a shallow bowl. If layering, start with the grain, add the cauliflower, olives, capers, scallions, parsley, pickled onions, optional almonds/pecorino and sprinkle with chili flakes.

1 tablespoon Old Bay seasoning

Kosher salt

1 1/2 pounds (16- to 20-count) peeled and deveined shrimp

1 1/2 cups dry white wine

1 pound sea scallops, halved crosswise

1 pound cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings

2 pounds fresh mussels

1/2 cup good olive oil

4 teaspoons minced garlic (4 cloves)

2 teaspoons dried oregano

1/2 teaspoon crushed red pepper flakes

3 plum tomatoes, seeds and pulp removed and medium-diced

1/3 cup limoncello liqueur

Grated zest of 1 lemon

1/4 cup freshly squeezed lemon juice (2 lemons)

Freshly ground black pepper

1 small fennel bulb, trimmed, cored, and thinly sliced crosswise

1/2 cup fresh flat-leaf parsley leaves, lightly packed

2 lemons

Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm. With a skimmer or slotted spoon, transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest.

Add the wine to the poaching liquid and bring to a boil. Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked. With the skimmer, transfer the scallops to the bowl with the shrimp. Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked. Be careful not to overcook any of the seafood or it will be tough! With the skimmer, transfer the calamari to the bowl.

Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened, discarding any that don't open. Turn off the heat and set aside until the mussels in the broth are cool enough to handle. Remove the mussels from the shells and add to the bowl. Add 12 of the shells to the seafood and discard the rest. Set aside 1/2 cup of the poaching liquid, discarding the rest. Drain the seafood in a colander and put it all back into the bowl.

For the dressing, heat the olive oil in a medium (10-inch) sauté pan over medium heat. Add the garlic, oregano, and red pepper flakes and cook for 1 minute. (Be careful: Overcooked garlic will be bitter.) Add the tomatoes and cook over medium heat for 2 more minutes. Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper and cook for 1 more minute. Pour the sauce over the seafood and toss gently. Add the fennel and parsley. Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad. Toss gently to combine and cover with plastic wrap. Chill for at least 3 hours or overnight.

To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon. Taste for seasonings and serve cold or at room temperature.