I love to entertain but I also love to enjoy the party. I hate to stay in the kitchen cooking while everyone is having good time. The way I look at it, if my guests are having good time I am a good host. If I am having a good time too I will entertain them again and that will be a win win situation.So, you ask how to do that? I am glad you asked. On the Fourth of July there will be a lot of grilling so I make a lot of cold side dishes that can be made couple days ahead of time. Cold dishes complement the grilled main dish, and ease the pain of the hot weather. For the hot weather, I make only vegan dishes that can stay fresh safely outdoor in the hot weather.On the day before the party, I make the cold dishes, I marinate the tofu, vegetables or the meat you are grilling and I set the tables. So, couple hours before my guest arrive, I start the grill, set the drinks, take the cold dishes out and start the music, after I get ready of course,. When the guests arrive, they will nibble on the cold dishes and enjoy the drinks while the tofu, the mushroom or the meat is grilled.These few of the spreads and salads that I make for my party.Hommousserves 6-82 cups cooked garbanzo beans1/2 cup water4 cloves garlic1/2 teaspoon cumin6 Tablespoons tahini6 Tablespoons lemon juicesalt to taste-Place the garbanzo beans, the water and the garlic in food processor and process until the garbanzo beans are smooth and finely pureed.-Add the rest of the ingredients and process until you have smooth paste.Mohammara, Red bell pepper and pomegranate spreadserves 6-81 red bell pepper, seeded and cut into 1-inch pieces1 medium onion, chopped1 cup walnuts2 slices white bread, couple days old1 teaspoon freshly ground coriander1/2 teaspoon cumin4 Tablespoons pomegranate molasses2 Tablespoons chili paste4 Tablespoons olive oil-Place the pepper, the onion, the walnut and the bread. Process, using and off and on bottom, into coarse mixture.-Add the rest of the ingredients and process couple time more into semi coarse spread. You should be able to feel the crunch of the walnuts in this spread.Green olive tapenadeserves 6-81 1/2 cups pitted green olives1/2 cup chopped scallion1/2 cup chopped parsley1 cup walnuts6 Tablespoons lemon juice6 Tablespoons olive oil-Place the olives, the scallion, the parsley and the walnuts in a food processor. Process, using about 5 on/off, into coarse mixture.-Add the rest of the ingredients and process couple time more into semi smooth spread. You should be able to feel the crunch of the walnuts in this spread.Summer Potato Saladserves 44 medium potato1 medium ripe tomato diced1 red bell pepper, seeded and diced1 medium sweet onion, finely chopped1 punch Italian parsley, chopped2 Tablespoons caperzest of one lemon1/4 cup lemon juice6 Tablespoons olive oilsalt and pepper to taste-Boil the potatoes in water until they are cooked but not over cooked. Remove from the stove and wash with cold water.-Peel the skin from the potatoes and cut into 1/2-inch cubes and place in a salad bowl.-Add the rest of the ingredients and toss gently.