There are plenty of great side dishes for summer cookouts. But for Memorial Day weekend you don’t have all the great vegetables that will arrive later in the season. You can still create a fabulous menu with three classic sides that use fresh produce you can find at the Market in May.
Broccoli Slaw (Everyone’s Favorite!)
Recipe by Sonja Overhiser at A Couple Cooks
Ingredients:
- 1 1/2 pounds broccoli on the stem
- 2 medium carrots
- ½ cup mayonnaise (or vegan mayo)
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar or maple syrup
- ½ teaspoon dried dill
- ½ teaspoon celery seed
- 1 teaspoon kosher salt
- Fresh black ground pepper
- ¼ cup sunflower seeds (optional)
- ¼ cup dried cranberries (optional)
Instructions:
- Fit a food processor with the slicing blade. Cut the florets off of the broccoli, then feed them into the food processor to thinly slice them. Peel the stems of the broccoli and the carrots, then cut them into pieces to fit into the food processor. Change the blade to the grating blade and feed them through the food processor. Alternate method:Thinly slice the florets with a knife. Then use a box grater to large grate the peeled broccoli stems and carrots.
- Place the sliced vegetables into a large bowl. In a small bowl, mix together the mayonnaise, apple cider vinegar, sugar, dill, celery seed, kosher salt, and several grinds fresh ground pepper.
- Add the dressing to the vegetables and stir until coated. If desired, stir in sunflower seeds or dried cranberries. Eat immediately or refrigerate up to 2 days.
Deviled Egg Potato Salad
Recipe by Katie Rosenhouse at Southern Living
Ingredients:
- 2 lbs. small potatoes, unpeeled and halved or quartered (about 7 cups)
- 8 cups water
- 2 3/4 tsp. kosher salt, divided
- 6 hard-cooked eggs, peeled, divided
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh flat-leaf parsley
- 3 Tbsp. drained dill pickle relish
- 1 Tbsp. yellow mustard
- 1 Tbsp. apple cider vinegar
- 6 dashes of hot sauce
- 2 celery stalks (5 oz. total), diagonally sliced (1 cup)
- Paprika, for garnish
Directions:
- Cook potatoes: Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 10 minutes. Drain; chill 10 minutes.
- Prepare dressing: While potatoes simmer, coarsely chop 3 of the eggs; transfer to a large serving bowl. Cut remaining 3 eggs in half; scoop yolks into a small bowl. Coarsely chop egg whites; add to chopped eggs in large bowl. Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and remaining 3/4 teaspoon salt to yolks in small bowl; stir until combined and smooth.
- Mix salad: Transfer chilled potatoes to chopped eggs in large bowl; add mayonnaise mixture and celery. Stir gently to combine. Garnish with paprika.
Bacon Ranch Pasta Salad
Recipe by Micah A. Leal at Southern Living
Ingredients:
- 10 slices bacon
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp. apple cider vinegar
- 1 pkg. ranch dressing seasoning
- 1/4 tsp. garlic powder
- 12 oz. cooked cavatappi or elbow pasta
- 1 cup shredded Parmesan cheese
- 1 cup cherry tomatoes, halved
- Or 1 large tomato diced and drained
- 2 tsp. freshly chopped dill, plus more for garnish
Directions:
- Cook bacon: Preheat oven to 400°F. Line a baking sheet with several layers of aluminum foil. Place bacon on baking sheet and transfer to oven until bacon is brown and crisp, 25 minutes. Transfer bacon to a paper towel-lined plate to drain. Discard bacon grease and aluminum foil. Chop bacon; set aside.
- Make dressing: In a large mixing bowl, stir together sour cream, mayonnaise, apple cider vinegar, ranch seasoning, and garlic powder.
- Finish salad: Add pasta, chopped bacon, Parmesan, tomatoes, and dill. Use a spatula to incorporate all ingredients. Garnish with additional dill before serving.
To finish off your meal, check our recipe archive for scrumptious Strawberry Dessert Recipes!
