Fantastic, Healthy & Creative Recipes to Celebrate the Holiday with Friends & Family!
See NEW: THE Pasta Salad you should be making!
Nothing could be a more typical, totally American dessert than Strawberry Shortcake!
I’ve reworked the ingredients using Rhubarb and Blueberries. The perfect ending to your Memorial Day Celebration.
Let’s Get Cooking!
Celebrate Memorial Day ~ a weekend filled with family visits, friend time and good eating.
The Best Homemade Healthy Burgers brimming with Veggies and topped with addictive Maple Glazed Shallots… and a recipe for Homemade Ketchup with Canned Plum Tomatoes!
Make your own Ketchup! Will be the hit of your cookout!
How to Make Homemade Ketchup Year-Round: Use Italian Canned Plum Tomatoes!
I love making my own ketchup, not too sweet with savory intense flavors. You can whirl it smooth or leave slightly chunky.
A Bun-less Recipe: The Ultimate Grilled Burger Wrapped in Lettuces with Onion and Heirloom Tomatoes ~ Homemade Ranch Dressing.
Pulse fresh chicken in a food processor, then add vegetables and seasonings for these amazing burgers.
Tastes like the best homemade baked beans but better! More easily digested than all beans!
No barbecue feast or picnic is complete without them! Vegan, Vegetarian & Gluten Free. Any homemade baked beans are superior to canned! Skip the preservatives, chemicals and “natural flavors” most major companies add.
Delicious with Authentic Flavors!
Warm and Zesty Grilled Chicken & Vegetables are bathed in a Flavorful Chile Sauce.
The Mulato Chili Sauce (from dried poblano peppers) comes to gather quickly after the chiles are toasted in a skillet; aromatics are added, and all gets a whirl in a blender. Lasts for a few weeks in the refrigerator – so you can create more tacos, or drizzle on anything!
OFF THE GRILL:
Elegant Roulades of Boned Salmon Steaks with a Pink Peppercorns Crust are Topped with a Delicious Basil & Macadamia Nut Pesto.
Can Grill any Salmon you like as well ~ Salmon Fillet or Salmon Steaks!
Make a quick Pasta Salad with extra Macadamia Pesto.
I LOVE making pizza at home. My Perfect Pizza Dough is easy and fun to make!
A smoking hot grill makes the most delicious pizza! The crispy crust lies underneath a garden-fresh tomato “raw sauce.” Top with cooked sliced garlic, cherry tomatoes, fresh mozzarella and basil leaves … the possibilities are endless! Use any marinara sauce you like – I love the “raw sauce” with garlic if you have some nice, ripe tomatoes.
Salmon Fillets Beautifully Caramelize in a Pan for an Easy Weeknight Dish.
The Zesty Orange-Chipotle Glaze doubles as a marinade – less work for you!
It’s Citrus Season and oranges are bursting with juicy flavor!
Delicious Yogurt Marinated Chicken, Lebanese-Style Garlic Sauce, Harissa Sauce and Pickled Turnips come together for the ultimate healthy Middle Eastern Feast at home.
Pictured: Lebanese Chicken on Pita Bread schmeared with Garlic Sauce and Pickled Turnips…extra on the side.
A Quick Healthy No Carb Dish Served Hot Off the Grill.
Make the Zesty Gingery-Miso Dressing ahead for a speedy recipe. Pineapple is wonderful grilled and adds natural sweetness to the dish.
SALADS & SIDES:
Zucchini & Summer Squash off the grill get jazzed-up with these Japanese inspired flavors.
My Japanese Style Miso Glaze is the perfect foil to add a splash of flavor!
No Mayo here! These steamed potatoes are naturally bright purple and team brilliantly with Olives, Scallions and Parsley with this Zesty Vinaigrette – goes with any offering off the grill – can make ahead of time.
Who would not indulge in this Potato Salad?
A light and ZESTY potato salad perfect to serve outdoors with your favorite Bar-B-Que favorites.
A quick and easy recipe… use just one bowl!
THE pasta salad for any gathering, picnic or barbecue. Healthy Veggies surround Pasta and a Zesty Parsley Vinaigrette. See all my methods and tips for success! Perfect for your Memorial Day Celebration!
Orecchiette Pasta teams with 4 cups of Veggies for a blast of healthy antioxidants.
Colorful, Simple & Crunchy!
This Radicchio Salad has a nice sweet & bitter elements. Add Frisée lettuce, Watermelon Radish, Shaved Heirloom Carrots, Crispy Croutons with Grainy Mustard and Garlic and Karen’s Grainy Mustard Vinaigrette with Shallots and Garlic. A flavor sensation!
Because it’s SPRING – and Strawberries are tasting fabulous…
This vibrant salad is crave-worthy and perfect for entertaining! Strawberry-Honey Balsamic Vinaigrette makes it special!
Gotta give me some Great Cornbread!
Crispy on the exterior, tender inside – this skillet cornbread is big on flavor! Additions include Jalapeños, Poblano Chiles, Chives and Fresh Corn. Gluten Free.
Also See my oven baked cornbread: “Karen’s Cornbread”
Baste corn with bursting flavor – cover with husk and grill outdoors. Add crumbled feta or cotija cheese to the grilled corn if desired.
Serve this one warm or cold – a great addition to your celebration. I find Thai Basil at my local Asian Market.
The flavor has a pronounced licorice essence and a little spicy kick. So many uses – see my list. Find this wonderful variety at farmers’ markets. Makes a delicious and unique pesto!
DESSERT:
THE All American Dessert – A “Blonde Brownie” with a rich caramel- butterscotch like flavor dotted with chocolate chips. Can use regular flour too!
Baked in a pan – you cut them into squares or rectangles. Simple to make and a family favorite of mine!
Homemade delectable Pecan Sandies with Baked Maple Pecans. Forget store-bought and use the best ingredients for a real treat. An American treat invented in 1955.
Enjoy the celebration,
Karen's Very Veggie Pasta Salad with Parsley Vinaigrette
Ingredients
Pasta & Veggies:
- 12 ounces Orecchiette pasta, or your favorite small pasta shape
- 4 cups assorted Vegetables , (see my list of what I used)
- 1/4 cup fresh herbs, chives, marjoram, basil (or your favorites)
Parsley Vinaigrette:
- 2 cups freshest parsley, curly & flat; cleaned and dried
- 1/3 cup red wine vinegar
- 1 tablespoon garlic, (2 t. garlic if you like less)
- 1/3 cup shallots, peeled, rough chop
- 1 teaspoon pure cane sugar
- 1/2 teaspoon sea salt, (more if needed)
- 1/2 cup extra virgin olive oil
Optional Ingredients:
- 2/3 cups crumbled feta cheese , (or goat cheese)
Instructions
- Cut your desired vegetables into small sizes; see below for all varieties and tips.
- Cook the pasta until al dente (not soft!) Make the Parsley Vinaigrette while pasta cooks - you will add the vinaigrette to the warm pasta.
Parsley Vinaigrette:
- In a food processor or blender add: parsley and pulse until lightly chopped. Hint: parsley needs to be dry!Add the next 5 ingredients, red wine vinegar through sea salt. Process until well blended (parsley will not be fine in texture.) Add oil on a stream until emulsified; set aside. (If made ahead refrigerate in a clean glass jar or container.
- Drain pasta, shake off excess water - do do not run water over. Add to a large bowl.Add 3/4's of the Parsley Vinaigrette and toss well.
- Add all the veggies and toss well. Add remaining vinaigrette to your taste before serving. Add crumbled feta cheese if desired.
Notes
Orange and Yellow Pepper Circles, Thinly Sliced Zucchini, Thinly Sliced Radishes, Orange & Yellow Carrot Matchsticks, Thinly Sliced Scallions, Small Cucumber Squares, Quick Steamed Corn Kernels, Thinly Sliced Roasted Red Pepper, Quickly Steamed Green Beans - One Inch Lengths. This recipe may not be reproduced without the consent of its author, Karen Sheer
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
