I wanted to share some refreshing bites for the sunny weather on our Independence weekend. I always like to tell people to remember that's it's not just about grilling and partying — we have to remember we have the most amazing freedom because of all of those that gave their lives for just that. Happy Fourth of July. It's about the watermelon!

Watermelon Tomato Salad with Feta Cheese

1 small seedless watermelon, large dice

3 roma tomatoes, large dice

1/2 cup feta cheese, crumbled

4 basil leaves, shaved

4 mint leaves, shaved

2 lemons, juiced

1 tablespoon thyme, leaves

Mix all the ingredients in a bowl with a touch of black pepper. The feta cheese will season with its saltiness, but you can certainly add more.

Blueberry Watermelon "Sangria"

1 muddler

1/2 cup blueberries

3 cups watermelon cubes

3 tablespoons agave

2 limes, juiced

2 tangerines, cut into eight pieces with skin on

1 bottle pinot grigio

1/2 cup Cap Rock Distillery vodka

In a pitcher, muddle watermelon, blueberries and tangerines about 15-18 times. Add lime juice, wine, agave and vodka and stir. Let it sit for at least an hour. Top it off with a sparkling wine or water for some fun fuzz.

Watermelon Salsa

1 small seedless watermelon, cut into small dice

1/4 cup cilantro, finely chopped

1/4 cup red onion, finely chopped

1/4 cup jicama, small dice

1 cucumber, small dice

1 jalapeño, finely chopped

3 limes, juiced

1 teaspoon cumin

Mix all ingredients in a bowl and season with salt and cumin.

Serve the salsa with chips, as a topping to a rich pork dish or on fish tacos. You can even add shredded chicken on top of it and top tostadas with it.