DELve into Summer Entertaining

The 4th of July is all about great barbecues, and everyone knows that the foundation of a great barbecue is fantastic food! For locals near Doylestown, Del Val Market is pulling out all the stops to help make this year’s Independence Day BBQs extra tasty. After all, what better way to celebrate America’s Independence than with the help of independently produced, local food?

Below, check out some creative ways to spice up the big party:

– Taste the difference of Del Val’s locally grown fruits and veggies, many of them grown just hundreds of feet away, & make a show-stopping fruit salad or veggie dish. There are few things more satisfying than biting into a truly FRESH tomato! Check out Chow Magazine’s July 4th Recipe for Herbed Heirloom Tomato Salad here.

– It’s not a barbecue with corn on the cob- period. Del Val Market has fresh corn straight from the farm in stock!

– If time is of the essence, grab sandwiches from the full service deli or order ahead from professional chef Dave Mergen of JustFood. Check out their menus for appetizers and sandwiches.

– Choose from an assortment of 30 varieties of Philadelphia’s famous Di Bruno Brothers along with gourmet dips & sauces, and jams, jellies and syrups from Stonewall Kitchen and Rothschild. For the adventurous party-goers, bring home the Buffalo Blue Cheese orWasabi Mustard. See below for a recipe from Di Bruno Brothers for their Buffalo Mozzarella Burger:

The Main Ingredients:

  • 1 fresh imported Italian Buffalo Mozzarella Ball (aka Mozzarella di Bufala DOP)
  • 2# fresh ground 90/10 lean sirloin
  • 4 French croissants
  • 1 head of Bibb lettuce
  • 2 or 3 Roma tomatoes
  • Basil sprig
  • Cream of balsamic vinegar (or aged)
  • Fresh ground black pepper and sea salt
  • Small wedge of  Parmigiano Reggiano


  • Drain mozzarella ball and wrap in a paper towel.
  • Portion out ground beef into 4-8 ounce patties. Press into ovals.
  • Slice croissants in half then slice mozzarella and tomatoes into ¼ inch strips.
  • Cook burgers on grill (or pan) and season lightly with cracked black pepper and sea salt. When done, place burgers on the bottoms of the croissants then quickly layer the mozzarella, tomatoes, fresh basil and lettuce on top.
  • Allow to sit for 30 seconds in order to allow the residual heat to melt the cheese.
  • Drizzle balsamic on top (just a little!) then finish with grating Reggiano liberally on top of the burger.
  • Top off the croissant, sit by the pool, relax, take a bite and enjoy a great way to start Summer!
– Finally, what’s a great party without wine? Del Val sells locally produced Rose Bank Wines. A crisp and cool Rose is always a favorite summertime blend!


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