Mouth Watering Summer Recipes to Cook Up This Memorial Day Weekend

Gourmet, Recipes v May 23, 2016

Memorial Day weekend marks the end of the school year and the start of summer vacation. You know what that means: suns out, grills out! Fire up the coals and pop open a cold beer. It’s time to celebrate the sweet, sweet summer time! Plan your Memorial Day menu around what is in season: bell peppers, blackberries, cherries, cucumbers, sweet potatoes, figs, tomatoes, etc. Reasons to chow down on in-season produce? It’s healthier (antioxidants and vitamins found in fruits and vegetables), it’s locally grown (which reduces the transportation methods aka carbon footprint), and it’s cheaper (it’s in season so there’s an abundance of it). Here’s an all star line up of some mouth watering recipes that use what’s in season. It will fire up your guests taste buds this Memorial Day weekend! Bon appetite!

Appetizers

You can purchase from Ecohabitude:

Addictive Vegan Queso
Serves 2
Write a review
Print
Cook Time
45 min
Total Time
45 min
Cook Time
45 min
Total Time
45 min
Ingredients
  1. ½ cup raw cashews
  2. 1 Tbsp lemon juice
  3. 2 tsp apple cider vinegar
  4. 1 cup almond milk
  5. ½ tsp salt
  6. 1/4 tsp pepper
  7. 1 Tbsp tapioca starch
  8. ⅛ tsp tumeric
  9. 2 Tbsp nutritional yeast
  10. ¼ tsp garlic powder
  11. -•-
For mixing in
  1. ¼ cup diced fresh tomato
  2. 2 Tbsp minced onion
  3. 2 Tbsp minced cilantro
  4. ½ of one jalapeño, minced (optional)
Instructions
  1. Simmer cashews in a small saucepan, just covered with water for about 30 minutes, or until soft and most of the water has been absorbed.
  2. Drain any remaining water and place in blender along with all the remaining ingredients, except for your mix-ins.
  3. Blend until mixture is smooth, about a minute.
  4. Transfer mixture to a small saucepan and heat over medium low heat, stirring until mixture thickens.
  5. Stir in tomato, onion, cilantro and jalapeño and serve hot with tortilla chips. Any remaining queso can be refrigerated and reheated on the stove, thinned with a splash of almond milk.
Adapted from Boards and Knives
Adapted from Boards and Knives
Ecohabitude http://blog.ecohabitude.com/
 You can purchase from Ecohabitude:

Fig & Prosciutto Roll Up
Write a review
Print
Ingredients
  1. 2, 3oz packages prosciutto (look for thicker sliced prosciutto)
  2. 4oz lemon chevre (could use regular if you can’t find lemon,) at room temperature
  3. 1/2 cup fig preserves
  4. 2 cups arugula
  5. 2 Tablespoons extra virgin olive oil
  6. 1 Tablespoon fresh lemon juice
  7. fresh cracked black pepper
Instructions
  1. - Slice prosciutto in half then layout on a cutting board. Spread about a teaspoon of goat cheese on the rounded top of the prosciutto (works better to spread the goat cheese in an upward arc vs a downward arc.) Spread about 1/2 teaspoon fig preserves on top, then add a few arugula leaves.
  2. - In a small bowl whisk together extra virgin olive oil and lemon juice then drizzle over the arugula.
  3. - Top with cracked black pepper then roll.
  4. - Repeat with remaining ingredients then drizzle remaining dressing on top. Serve immediately or store in the refrigerator until ready to serve.
Adapted from Iowa Girl Eats
Adapted from Iowa Girl Eats
Ecohabitude http://blog.ecohabitude.com/

Sides

You can purchase from Ecohabitude:

Smokey Grilled Sweet Potato Wedges
Write a review
Print
Ingredients
  1. 20 ounces Sweet Potatoes, washed and dried
  2. 2 teaspoons Oil
  3. 1 tablespoon Homemade Southwestern Pork Rub
  4. 2 teaspoons finely chopped Fresh Cilantro
Instructions
  1. With the lid closed, reheat the grill to medium heat.
  2. Leaving the skin on, cut the sweet potatoes into large wedges, similar in size to thick cut steak fries. Transfer the cut sweet potatoes to a large baking sheet and drizzle with oil, tossing to coat evenly.
  3. Sprinkle half of the Homemade Southwestern Pork Rub evenly over the oiled sweet potatoes. Flip and sprinkle the remaining rub on the other side.
  4. Remove the sweet potatoes from the baking sheet and transfer them directly onto the hot grill. Cook, with the lid closed, for 3 - 4 minutes. Flip, and cook for an additional 3 - 4 minutes on the other side.
  5. Note: If the sweet potatoes are not tender enough after grilling both sides, transfer to a top rack in the grill, reduce the heat to medium-low, and cook until tender.
  6. Remove the sweet potatoes from the grill, transfer to the baking sheet previously used and sprinkle with cilantro. Serve.
Adapted from GoodLife Eats
Adapted from GoodLife Eats
Ecohabitude http://blog.ecohabitude.com/
You can purchase from Ecohabitude:

Cucumber, Black Bean, Corn, Tomato, and Avocado Salad
With basic ingredients, this delicious salad is the perfect way to start your summer off.
Write a review
Print
Ingredients
  1. 1 English cucumber, diced
  2. 1 can black beans, rinsed
  3. 1 1/4 cups corn
  4. 1 red pepper, diced
  5. 1 cup cherry tomatoes (I used half red, half yellow)
  6. 1/2 cup packed fresh cilantro, chopped
  7. 1 lime
  8. 1 avocado, diced
  9. Salt and pepper to taste
Instructions
  1. - Place the cucumber, black beans, corn, red pepper, cherry tomatoes, and chopped cilantro in a bowl. Squeeze the fresh juice from the lime onto the salad, and stir well.
  2. - Mix in the avocado, season with salt and pepper, and enjoy.
Adapted from POPSUGAR Fitness
Adapted from POPSUGAR Fitness
Ecohabitude http://blog.ecohabitude.com/
Entrees

You can purchase from Ecohabitude:

Honey Sriracha Grilled Chicken Skewers
Write a review
Print
Ingredients
  1. 4 boneless skinless chicken breasts, cut into large cubes
  2. ¼ cup honey or agave
  3. 4 tbsp soy sauce
  4. 2 tsp extra virgin olive oil + extra for grill
  5. 2 garlic cloves, minced
  6. 3 tbsp sriracha chile sauce
  7. ¼ tsp salt
  8. 6 skewers {if you use wood, be sure to soak prior to using}
Instructions
  1. Place chicken cubes into a large ziplock bag, set aside.
  2. In a small bowl, combine honey, soy sauce, extra virgin olive oil, garlic, sriracha, and salt; whisk well.
  3. Divide mixture, setting aside ¼ cup for later use.
  4. Pour remaining mixture into bag with chicken, squeeze air out of bag and seal bag, coat chicken with sauce, place into fridge for at least 30 minutes to marinate.
  5. Heat up grill over medium/high heat. Using soaked wood skewers or metal skewers, add 5-6 chicken pieces to each skewer; repeat until all chicken is skewered. Discard used marinade.
  6. Using a grill brush, brush oil onto grill racks to prevent sticking {could also use grill spray}. Place the skewers onto the grill, close grill. Grill over medium high heat, and occasionally brush the chicken with the reserved sauce mixture. Close grill between brushing. Cook for 4-5 minutes on first side, flip and cook another 4-5 minutes on second side.
Adapted from My Organized Chaos
Ecohabitude http://blog.ecohabitude.com/
You can purchase from Ecohabitude:

BBQ Portobello Sliders
Write a review
Print
Ingredients
  1. 4 portobello mushroom caps
  2. buns of your choice
  3. fixings of your choice: (sprouts, onion, tomato avocado, blue cheese, etc)
for the sauce
  1. 1 teaspoon olive oil
  2. ¼ onion, grated
  3. 1 clove of garlic, minced
  4. ¾ cup ketchup
  5. 2 tablespoons dijon mustard
  6. 2 tablespoons apple cider vinegar
  7. 2 tablespoons maple syrup
  8. 1 tablespoon worcestershire (I use the vegan brand)
  9. ½ to 1 teaspoon sriracha or hot sauce
  10. salt and pepper, to taste
Instructions
  1. Make the sauce. In a small saucepan, heat oil. Add onion and garlic. Stir until translucent. Stir in the rest of the ingredients. If the mixure is not already bubbling, increase heat. As soon as it bubbles, reduce to a simmer. Let it reduce and thicken (5-10 minutes), stirring occasionally. Taste and adjust seasonings to your liking - sweetness, spice level, salt, etc.
  2. Depending on the size of your portobello's, either trim to fit the size of your slider bun, or cut into strips. (To make slider-sized burgers and not waste mushroom scraps, I made some of both - cut squares like the one pictured, and made others with mushroom strips).
  3. Liberally brush both sides of the mushrooms with the sauce and let them marinade for at least 15 minutes, up to 30.
  4. Heat broiler or grill, cook mushrooms, flipping halfway through. (the time will completely depend on the heat of your broiler or grill). Grill should be a few minutes per side, I broiled mine in the oven for about 3-5 minutes per side. I have a really hot broiler.
  5. When mushrooms are done cooking, brush with more sauce and serve with whatever fixings you like.
Adapted from Love & Lemons
Adapted from Love & Lemons
Ecohabitude http://blog.ecohabitude.com/
Specialty Cocktail

You can purchase from Ecohabitude:

Tart Cherry Grenadine Syrup by Quince & Apple

Tart Cherry Grenadine Syrup by Quince & Apple

Dirty Shirley Temple
Write a review
Print
Ingredients
  1. 2 oz. cherry vodka
  2. 4 oz 7 up soda
  3. 1 tsp grenadine
  4. lime wedge
  5. maraschino cherries
Instructions
  1. Fill a glass with ice
  2. Pour cherry vodka over ice and top with 7 Up
  3. Slowly pour the grenadine into the drink along the side so that it can sink to the bottom of the drink
  4. Garnish with a lime wedge and maraschino cherry or two
  5. Enjoy!
Adapted from Real Housemoms
Adapted from Real Housemoms
Ecohabitude http://blog.ecohabitude.com/

 

1

Related Posts