Six Memorial Day Recipes

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PASTA WITH FRESH TOMATOES, GARLIC AND OLIVE OIL

2 pounds of ripe tomatoes, chopped and seeded
4 garlic cloves
1/4 teaspoon kosher salt
1/2 cup fresh chopped basil
1/2 cup olive oil
3 cups of hot, cooked pasta, ziti, rigatoni, or rotini

Combine the tomatoes, garlic, basil, salt and oil in a large bowl. Cover and set aside at room temperature for an hour. Remove cover, and add hot, cooked pasta, toss and serve with fresh cracked pepper and a sprinkle of shredded mozzarella cheese, Makes 4 servings.

ORANGE AND CUCUMBER SALAD WITH FRESH LIME

2 cucumbers peeled and diced
1 cup of Mandarin oranges, drained and rinsed
10 radishes , sliced thinly
2 cups iceberg lettuce, finely chopped
1/3 cup fresh lime juice

Gently toss ingredients in a large bowl, chill 30 minutes and serve. Makes about 3 servings

SHRIMP AND VEGETABLE SOUP WITH TARRAGON

You can make this early in the day and serve later. Make this in a crockpot for easier clean-up
3 cups of low sodium chicken broth
1 cup sliced fresh mushrooms
1 cup thinly sliced zucchini
1/2 cup thinly sliced green onions
1 tablespoon fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1 tablespoon fresh tarragon
8 ounces small shrimp, shelled and deveined

Combine all ingredients in a crockpot, or a large sauce pan. If using the crockpot, allow four hours for the soup to cook. If using a sauce pan, the soup is done when the vegetables are tender. About 30 minutes. Makes four servings

TERIYAKI GRILLED MEDLEY

1 pound boneless beef steak cut in 1 1/2 inch pieces
3/4 pound chicken breasts cut in 11/2 inches pieces
1/2 cup bottled teriyaki sauce
1 /2 cup sliced red onion
2 teaspoons minced fresh ginger root

Place beef and chicken in a zip lock bag, add remaining ingredients, seal the bag, and marinate for 30 minutes. Drain marinade off, and grill the beef and chicken on medium hot coals. About 5 to 7 minutes. You can “tent” the meat and vegetables with foil so that the food steams and remains moist. Serves 4. Serve this over rice for a delicious and easy Memorial Day Dinner.

SUMMERTIME FRUIT MEDLEY WITH VANILLA ICE CREAM

1 cup of cantaloupe cubes
1 cup sliced strawberries
1 cup sliced kiwi
4 scoops of vanilla ice cream and a handful of chopped fresh mint

Divide the fruit evenly in serving bowls, top with a scoop of vanilla ice cream and sprinkle with fresh mint leaves. Serves 4

OLIVE OIL, BUTTER AND HERBS FOR GRILLING BREAD

3 tablespoons of melted butter
2 tablespoon of olive oil
1/8 teaspoon each fresh basil, rosemary, and oregano. You may use dried herbs if you don’t have fresh. Combine herbs, oil and butter in a small bowl. Slice French or Italian bread in 1 inch slices. Using a pastry brush, evenly brush the slices with the mixture. Grill on one side, flip the bread, brush again with the mixture, and serve hot off the grill.

Blessed be, Sweet Ones.

~ Meadow Walker

The Etsy Store offers dried culinary herbs for all your recipes. Our herbs are organically grown and processed with the utmost care to ensure purity. We also offer herbal tea blends and culinary blends for cooking.

https://www.etsy.com/shop/MysticalMagicalHerbs

 

 

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