3 side dishes that add spark to your July 4th menu

With food, family, friends and fun — and maybe fireworks — July 4th is a holiday that doesn't disappoint. And this year, it's going to be better, and more delicious, than ever.

Whether you're picnicking in the park, barbecuing by the lake or grilling on the deck, we've got you covered with a variety of side dishes sure to bring a spark to your holiday menu.

Coming up with a main dish, at least in my experience, is usually a straightforward task. Fried chicken, burgers and steaks are must-haves for many summer get-togethers. Side dishes, though, can be a bit more complicated.

Of course, there are the standards to fall back on, like potato salad, coleslaw, etc., but this can also be a chance to mix things up a bit.

Whether your festivities include a few friends or the whole block, side dishes offer an opportunity to satisfy a variety of diverse tastes. With that in mind, these recipes cover the gamut, including a vegan-friendly option.

Corn, Tomato and Bacon Orecchiette is really a main dish masquerading as a side dish. Taking advantage of the summer's fresh produce, it pairs corn, cherry tomatoes and a generous amount of bacon with one of my favorite pastas.

Orecchiette means "little ears," which should give you a clue as to its shape. They're a round, concave (ear-shaped) pasta originating in Puglia, Italy. Orecchiette are thinner in the middle than on the edges, which gives them a unique ability to hang onto a sauce, and the perfect shape to cradle corn kernels.

Just place the end of the corn in the center hole of the pan, which steadies it as you are cutting, and slice downward, letting the kernels fall into the pan. Voila! No more getting on your hands and knees to pick up all the kernels that have rolled onto the floor.

The corn is cooked with the bacon and tomatoes, Parmesan cheese and a big handful of fresh basil, along with the cooked orecchiette for a hearty dish that will have your guests coming back for more.

Toasted Israeli Couscous Salad With Chickpeas, Mint and Pine Nuts is the kind of side that checks a number of important boxes. Light and fresh? Yes. Vegan? Yes. Delicious? Absolutely.

Israeli couscous, sometimes called pearl couscous, is similar to regular couscous in that it's a small, whole grain-like food made from semolina or wheat flour, but the "grains" are larger, resulting in a heartier feel and chewier texture.

Toasting the couscous, by cooking it in a little oil before water is added, gives it a deeper, more developed nutty flavor. It also coats it in fat, which keeps it from clumping. A simple lemon-shallot vinaigrette is whisked together while the couscous is cooking. Some of the dressing is added to the hot couscous, allowing it to soak up as much of the flavor as possible.

Many of us will also be firing up the grill, which makes a Grilled Peach, Prosciutto and Burrata Salad a sophisticated side dish option.

Peach halves are grilled just long enough to get warm and soak up some of the smoky barbecue flavor before being arranged over a bed of arugula, along with paper-thin slices of prosciutto and pieces of burrata cheese.

Burrata is a soft cow's milk cheese that, from the outside, could be mistaken for fresh mozzarella, which makes sense, as the outer shell of the cheese is made from fresh mozzarella. The inside is filled with small, soft cheese curds and cream, making it a rich, luxurious cheese found in most grocery stores, usually right next to the fresh mozzarella.

Its neutral flavor works well with the salty prosciutto and smoky, sweet grilled peaches. A lemon, honey and red chile vinaigrette, drizzled over the top, pulls the flavors of all the ingredients together.

While this holiday will feel much more familiar than last year's July 4th, it's OK to have a few new, unfamiliar dishes on the dinner table or in the picnic basket.

Note: A hearty side that could easily pass as a main dish, this bacon-infused pasta dish incorporates corn and tomatoes, two of the most popular vegetables in summer's bounty. From Meredith Deeds.

• 16 oz. orecchiette pasta

• 6 slices thick-cut bacon, cut into 1/4-in. slices

• 3 c. corn kernels (from 3 large ears)

• 3 cloves garlic, finely chopped

• 1/4 tsp. freshly ground black pepper

• 1 (10-oz.) pkg. cherry tomatoes, cut into halves

• 1/2 c. grated Parmesan cheese, plus more for garnish

• 1/2 c. torn basil leaves, plus more for garnish

• 1 tsp. lemon juice

Cook orecchiette according to package directions. Drain.

Meanwhile, in a 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain but reserve the fat.

Add 3 tablespoons of bacon fat back into the same skillet over medium-high heat. Add the corn and cook, stirring frequently, until the corn is lightly browned in spots, about 5 minutes. Add garlic, salt and pepper and cook, stirring, for 2 minutes. Stir in hot pasta, tomatoes, cheese, basil and lemon juice. Taste and season with more salt and pepper, if necessary. Transfer to a serving bowl and garnish with more Parmesan and basil.

Serves 6.

Note: Toasting the couscous gives it a nutty flavor and chewy texture in this light, fresh, vegan-friendly salad. From Meredith Deeds.

• 3 tbsp. fresh lemon juice

• 1 tsp. honey

• 1/4 to 1/2 tsp. red pepper flakes

• 2 tbsp. finely chopped shallots

• 1/2 tsp. salt, divided

• 1 1/2 c. Israeli (or pearl) couscous

• 2 c. water

• 1 (15-oz.) can chickpeas, drained and rinsed

• 1 c. halved cherry tomatoes

• 1 medium yellow bell pepper, cut into thin strips

• 1/2 c. toasted pine nuts

• 1/4 c. loosely packed chopped fresh mint

Directions

In a small bowl, whisk together 4 tablespoons olive oil, lemon juice, honey, red pepper flakes, shallots, 1/4 teaspoon salt, and pepper. Set aside.

Heat the remaining 1 tablespoon olive oil in a 3-quart saucepan over medium-high heat. Add the couscous and cook, stirring, until golden-brown, about 3 to 4 minutes. Add the water and remaining 1/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to low and simmer, covered, for 8 to 10 minutes, until tender. Remove from heat and drain any excess liquid. Stir in half of the dressing and let sit for 15 minutes.

Serves 4 to 6.

Note: This unique salad, with its smoky-sweet grilled peaches, salty prosciutto and luscious burrata cheese, is easy and sophisticated. From Meredith Deeds.

• 4 firm but ripe large peaches, halved, pitted

• 4 tbsp. extra-virgin olive oil, divided

• 1/2 tsp. salt, divided

• 1 (5-oz.) pkg. baby arugula

• 1 tbsp. honey

• 1 tbsp. lemon juice

• 1 small Fresno chile, thinly sliced

• 1 (8-oz.) ball burrata or fresh mozzarella, torn into large pieces

• 2 tbsp. finely chopped fresh basil leaves

Directions

Spray grill rack with nonstick spray; prepare barbecue for high heat. Brush peach halves with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper. Grill peaches until lightly charred, about 2 minutes per side.

Arrange the arugula on a serving platter. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, honey, lemon juice, Fresno chile and remaining 1/4 teaspoon salt.

Arrange peach halves, skin side down, and cheese over the arugula and spoon dressing lightly over the top. Drape the prosciutto over the salad. Garnish with basil; serve immediately.