Fire up your grills and break out the coolers, because after a long winter the weather has finally warmed up, and Memorial Day weekend is rapidly approaching. Memorial Day is on Monday, which means you’ve got to be prepared for family gatherings and barbecues with friends come Friday. Don’t fret if you’ve forgotten where to begin when it comes to throwing sunny day BBQs—culture has been waiting for this moment for a long time. We’ve compiled recipes that will make MDW a hit and winter a distant memory.
One of the crucial requirements for a successful summer bash is a hearty amount of fresh vegetables. This recipe for Feta, Cumin, Olive, & Chicken Tacos is a light combination of seasonal ingredients. It also couldn’t hurt to dice up some tomatoes and cucumbers to bulk up this meal. The stronger flavors of cumin and olives mix well with the refreshing crunch provided by a juicy tomato or cucumber.
Of course, the spread of food is never complete without the presence of a hearty salad. This recipe for Grilled Romaine Salad with Almonds, Goat Cheese, & Caramelized Balsamic Vinaigrette will be tempting for even the most carnivorous of guests. The salad is pushed above and beyond when the romaine is grilled just until charred and then dusted with salt and pepper. The smokey, earthy flavors of the grilled greens and the tang of the balsamic are cut by a creamy goat cheese and a handful of parsley.
Just because you’re flipping that steak on the barbie doesn’t have to mean you can’t class it up—a black pepper–rubbed rib-eye steak is just begging for a creamy topping like Époisses. The sauce is made with heavy cream, chunks of that beautioful, washed-rind Époisses, cubed chicken bouillon, and black pepper. The good news is that this is just as easy to make as it is to look at. And devour.
Make this event a proper surf-and-turf by including a grilled seafood component. This Food and Wine recipe for Spicy Curry Grilled Shrimp with Cucumber Salad more than fits the bill. The shrimp is tossed in curry powder, cayenne, and ginger before being lightly grilled; a cucumber salad dressed in yogurt and mint balances out the heat.
In an upcoming issue of culture: the word on cheese, there will be a whole section dedicated to grilled halloumi. Keep an eye out for the feature, and and in the meantime test out the recipe on our website and see what makes halloumi so special! This slightly salty cheese won’t melt on the grill but instead will soften to become a delectable chewy snack. Pair this with crunchy sliced bell peppers for a very quick addition to your Memorial Day spread.
Feature Photo Credit: “Summer Grilling” by Marilyn Acosta | CC BY-SA 2.0
Jacqueline Roman is an Emerson student in Boston who never misses an opportunity to make a cheese pun and utilizes her social media accounts to post pictures of her pride and joy: cheeseboards. She has other interests but does not brie-lieve they are as gouda.
