Memorial Weekend Cooking

The first observance of Memorial Day was held on May 30, 1868, to honor soldiers killed in the Civil War. Today, Memorial Day is celebrated on the last Monday in May to honor all Americans who have given their lives during wartime. The event became a federal holiday in 1971.   

There are many ways, large and small, to pay tribute on this day to those who lost their lives and those missing in action: displaying a flag, writing a letter or contacting a family who has a missing service member or who has lost a loved one, attending a Memorial Day service/ceremony or parade in your area, and visiting a grave site. Be sure to check your newspapers for other events being held in your area.

                                        Red, White, and Blue Mixed Berry Salad

Cook's Notes: A light, flavorful salad that is perfect for your Memorial Day celebrations as a main lunch entree or dinner side. It's jam-packed with fruit, greens, candied pecans, diced cooked chicken, and cheese crumbles. It's totally customizable to your tastes. Only a bit of dressing was drizzled on the salad in the photo, so the ingredients were more visible. The ingredients for the salad are listed, with quantities depending on the number of servings required.

Salad Ingredients:

• Mixed greens
• Cooked chicken slices
• Raspberries, blackberries, strawberries
• Mandarin oranges
• Sliced pears
• Cheese or feta crumbles
• Candied pecans or walnuts

Salad Directions:

• Grill chicken or bake chicken ahead as well as the candied pecans.
• Mix up salad ingredients and drizzle with Balsamic Vinaigrette.

Balsamic Vinaigrette Ingredients:

• 4 tablespoons good-quality dark balsamic vinegar or Chocolate Balsamic Vinegar
• 1/2 teaspoon Dijon mustard
• 3-4 teaspoons pure maple syrup
• 1/2 teaspoon fine-grain sea salt
• 4 tablespoons Extra Virgin Olive Oil

Balsamic Vinaigrette Directions:

• Add all ingredients to a blender and mix well. Place dressing in a small covered jar and refrigerate until ready to serve.
• When ready to serve, shake the balsamic vinaigrette and add salt and pepper to taste.

Candied Walnuts or Pecans
Ingredients:

• 1 cup walnut halves or chopped walnuts
• 1 tablespoon salted butter
• 1/3 cup dark brown sugar

Directions:

• Heat a medium nonstick skillet over medium heat.
• Add the walnuts, butter, and brown sugar, and let them melt, stirring constantly with a spatula to coat the walnuts. Turn off the heat once the walnuts are coated and the butter and sugar are fully melted.
• Pour the walnuts onto a piece of parchment paper in one single layer, separating them to prevent them from drying clumped together.
• Allow to dry before putting in an airtight container.

STRAWBERRY MARGARITA SLURPE

Ingredients:

• 2 cups strawberry margarita mix
  
• 1 cup club soda
• 2 cups crushed ice
• Tequila 

OPTIONAL, but really makes it a party drink

• lime slices and fresh strawberries for garnish
• Sugar sprinkles
• 1 teaspoon corn syrup

Directions:

• Prepare glasses. Using your finger or a small paint brush just for food, brush corn syrup along the rim of the glass. Dip glasses in sprinkles and set aside.
• Combine margarita mix and crushed ice in a blender, and blend until the desired consistency. Add club soda and pulse just to combine.
• Pour into prepared glasses. For adults only, top with a shot of tequila. Garnish with fruit and enjoy.

Appetizers

shrimp served in small cups or shot glasses with sprigs of parsley 

fruit and cheese plate

Charcuterie Cups

Charcuterie Board