Memorial Day 2018 is almost here!

We pack the 3-day weekend with fun, family, friends, parties, (House Showings & Sunday Open House at 817 Sasco Hill Rd, Fairfield CT from 2-4pm), swimming, parades and COOKING!

I’ve chosen a few “side dish” recipes* that I plan to whip up (with the help of my husband, who is the real chef in our family, and our two girls) to bring to our Memorial Day Festivities. Want some recipe inspiration? Here you go!

If you try them, comment. Let me know if you like them!

Chopped Mexican Salad with Roasted Peppers, Corn, Tomatoes & Avocado

Curtesy of finecooking.com (and my mother-in-law who turned us all on to this yummy recipe)

Ingredients:

For the peppers and corn

2 large orange or red bell peppers
2 ears fresh corn
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the honey-lime-cumin vinaigrette

1 small clove garlic
Kosher salt
3 Tbs. fresh lime juice
3 Tbs. fresh orange juice
2 tsp. finely chopped shallot
1 Tbs. honey; more to taste
3/4 tsp. cumin seeds, toasted and finely ground
1/4 cup extra-virgin olive oil
Freshly ground black pepper

To assemble

2 large firm-ripe tomatoes, cored, seeded, and cut into 1/4-inch dice (about 1-3/4 cup)
1 small jicama, peeled and cut into 1/4-inch dice (2 cups)
2 large firm-ripe avocados, peeled, pitted, and cut into 1/4-inch dice (about 2-1/2 cups)
1 15-oz. can black beans, drained and rinsed (or 1-1/2 cups home-cooked black beans)
1/4 cup coarsely chopped fresh cilantro

Preparation:

Roast the peppers and corn

Position a rack in the center of the oven and heat the oven to 425ºF. Line a heavy-duty rimmed baking sheet with foil. Cut the peppers in half lengthwise and remove the stem, seed core, and ribs. Put the pepper halves on the baking sheet cut side down. Husk the corn and put the ears on the baking sheet. Drizzle the oil over the peppers and corn and rub it around to coat the pepper skins and corn kernels evenly. Sprinkle the corn with salt and pepper. Roast in the oven until the peppers are soft and slightly shriveled and browned and the corn kernels are lightly browned in a few spots, about 20 minutes (rotate the corn occasionally as it roasts).

When the vegetables are done, let them rest until cool enough to handle. Scrape away the pepper skin and cut the flesh into 1/2-inch dice. Cut the corn kernels from the cob. You should have about 1-1/2 cups kernels.

Make the vinaigrette

Mince and mash the garlic to a paste with 1/4 tsp. kosher salt. In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey, and toasted ground cumin. Slowly add the oil in a thin stream, whisking until well blended. Season to taste with black pepper and more salt and honey, if you like.

Assemble the salad

Artfully arrange the corn, tomatoes, peppers, jicama, avocado, and black beans in stripes or piles on a small platter or other wide, shallow serving dish. Sprinkle with the chopped cilantro. Serve the vinaigrette in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the vinaigrette. Or drizzle the vinaigrette over the salad platter just before serving.

Pico De Gallo

Curtesy of cafedelites.com

Ingredients:

2 cups chopped tomatoes (from about 3-4 ripe tomatoes)*
1/3 cup spring onions/scallions green onions, finely chopped
2 tablespoons chopped jalapeño seeds removed
2 sprigs fresh coriander finely chopped
1 small clove garlic crushed
1/4 teaspoon salt
1/8 teaspoon pepper
Juice of 1 lime

Instructions:

In a medium bowl, combine all ingredients and well combined. Refrigerate for 30 minutes before serving.

Carrot, Cucumber and Rice Noodles with Lime-Ginger Dressing

Curtesy of Bobby Flay

Ingredients:

3 tablespoons finely grated fresh ginger
2 cloves garlic, finely grated
Finely grated zest of 2 limes
½ cup fresh lime juice (from 4 to 8 fresh limes)
2 tablespoons rice vinegar
2 teaspoons pure cane sugar, honey or agave
2 teaspoons tamari or soy sauce
½ cup finely chopped fresh cilantro leaves, divided
½ cup lightly toasted roasted unsalted peanuts, divided
1 large carrot, peeled and spiralized
1 English cucumber, peeled, seeded, halved, spiralized
Salt
8 ounces brown rice noodles, cooked according to directions on package, drained and rinsed with cold water

Directions:

In a small bowl, combine the ginger, garlic, lime zest and juice, vinegar, sugar, tamari, ¼ cup cilantro leaves and ¼ cup peanuts, and stir to combine. Cover and refrigerate for at least 2 hours and up to 24 hours (the longer it sits, the better it tastes.)
Place the carrots in a medium bowl, add 1/4 cup of the dressing and toss to combine. Cover and let sit at room temperature for 30 minutes or refrigerate up to 1 day. (this will help to soften the carrots and make them more noodle-like.)
Place the cucumber noodles in a fine mesh strainer set over a bowl; mix in 1 teaspoon of salt and let sit for 30 minutes to help drain the excess water. Alternatively, spread the noodles between several sheets of paper towels and pat dry. Transfer the noodles to a large bowl, add the carrot and rice noodles, pour the remaining dressing over top, and toss until combined. Top with the remaining cilantro and peanuts and serve.

CREAMY RED POTATO SALAD RECIPE

Curtesy of tasteofhome.com

INGREDIENTS:

2-1/2 pounds small red potatoes, cut into 1/4-in. slices

VINAIGRETTE

2/3 cup canola oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon garlic salt
1/4 teaspoon pepper

SALAD

2/3 cup mayonnaise
2/3 cup sour cream
2 cups sliced radishes
2/3 cup thinly sliced green onions
1/2 cup minced fresh parsley
4 hard-boiled large eggs, chopped

DIRECTIONS:

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook potatoes for 15-18 minutes or until tender. Drain. Transfer potatoes to a large bowl.
In a small bowl, whisk the vinaigrette ingredients.
Pour over warm potatoes; gently toss to coat. Cool slightly.
Cover and refrigerate until chilled.
In a small bowl, combine mayonnaise and sour cream; stir in the radishes, onions and parsley. Add to potatoes; mix gently.
Top with eggs. Chill until serving.

Crunchy Noodle Salad

Curtesy of Ina Garten

Ingredients:

Kosher salt
1/2 pound thin spaghetti (try gluten free)
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (white and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender.
Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl.

For the dressing

whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Everyone’s Favorite Fruit Salad

Curtesy of delish.com

Ingredients:

FOR THE DRESSING

1/4 c. honey
1/4 c. freshly squeezed orange juice
Zest of 1 lemon

FOR THE SALAD

1 lb. strawberries, hulled and quartered
6 oz. blueberrieS
6 oz. raspberries
3 kiwis, peeled and sliced
1 orange, peeled and wedges cut in half
2 apples, peeled and chopped
1 mango, peeled and chopped
2 c. grapes

DIRECTIONS

In a small bowl whisk together honey, orange juice, and lemon zest. Add washed & dried organic fruit to a large bowl and pour over dressing, tossing gently to combine. Chill until ready to serve.

* FRESH, ORGANIC INGREDIENTS TASTE BEST!