Back by popular demand…
Yea! It’s Memorial Day Weekend! It is always a first glimpse for us into summer and all the wonderful memories that begin to flood our memories. This Memorial Day we want to share a delicious menu for you and your family for that backyard BBQ. Whether you are enjoying the holiday weekend with your friends or just laying low at home, these delicious recipes will help bring on those summer vibes. Spoiler alert: These recipes all require a grill; however, a grill can be stove top which is so simple – just use a flat pan and you can absolutely achieve the same results as an outdoor grill.
Grilled Corn Salad
Just in time for summer, this Grilled Corn Salad recipe is the perfect side for any BBQ or summer dinner! It’s loaded with fresh corn, cucumber, tomatoes, and all the flavors of summer.
For the salad:
4 ears of corn, husk removed
1 teaspoon of olive oil
salt and pepper, for seasoning corn
1/2 cup of red onion, diced
1/2 cup of red bell pepper, diced
3/4 cup of English cucumber, diced
1/2 an avocado, diced
1/2 cup of cherry tomatoes, quartered
1 clove of garlic, minced
1 tablespoon of jalapeno, minced
1 tablespoon of cilantro, chopped
2 tablespoons of sunflower seeds
Cilantro Lime Dressing:
1/4 cup of extra virgin olive oil
2 tablespoons of mint, chopped
1/4 cup of cilantro, chopped
2 tablespoons of apple cider vinegar
1 tablespoon of lime juice
Zest of 1 lime
1 teaspoon of honey (maple syrup or agave work great here as well for a vegan alternative)
1 clove of garlic, minced
1/2 teaspoon of salt
Freshly ground black pepper to taste
Lightly brush each of the ears of corn with olive oil and then generously sprinkle with salt and pepper.
Heat your grill and once hot, add corn. Cook for 2-3 minutes on each side, rotating so that every side gets a bit charred, 10-12 minutes total. Once done, let cool enough to handle and then cut the kernels off of the cob and transfer to a large bowl.
Add the onion, bell pepper, cucumber, tomato, avocado, garlic, jalapeno, sunflower seeds and cilantro to the bowl.
Make your dressing by adding all of the dressing ingredients to a blender and blend until combined. About 30 seconds. Season with salt and pepper to taste.
Drizzle the dressing onto the corn salad and combine. Season with additional salt and pepper to taste and enjoy!
Grilled Chicken Sandwich with Caesar-ish Dressing
*We found this recipe by one of our favorite Bon Appetite Chefs, Molly Baz …major YUM
Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.
1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 garlic cloves, finely grated
2 Tbsp. plus 2 tsp. fresh lemon juice
2 tsp. freshly ground black pepper, plus more
⅓ cup plus 2 tsp. extra-virgin olive oil, plus more for grill
6 Tbsp. mayonnaise
¼ cup chopped cornichons (about 9)
4 large or 6 small skinless, boneless chicken thighs (about 1½ lb. total)
4 brioche buns, split
1 medium fennel bulb, thinly sliced crosswise, fronds reserved
1 cup basil leaves
¼ tsp. crushed red pepper flakes (optional)
1 small head Little Gem lettuce
1 medium tomato, sliced ¼” thick
Whisk mustard, Worcestershire, garlic, 2 Tbsp. lemon juice, and 2 tsp. black pepper in a medium bowl. Whisking constantly, stream in ⅓ cup oil until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons (this will be the special sauce). Season mayo dressing with salt; set aside.
Season chicken thighs with salt and add to medium bowl with remaining marinade. Toss to coat. Let sit at room temperature, tossing occasionally, at least 30 minutes, or chill up to 4 hours.
Prepare a grill for medium-high heat. Lightly oil grate. Grill chicken, turning once halfway through, until well charred and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes. If you have 6 chicken thighs, cut 2 of them in half and use 1½ thighs per sandwich.
Grill buns cut side down until lightly charred, about 30 seconds. Transfer to platter with chicken.
While chicken rests, coarsely chop fennel fronds. Toss fronds, sliced fennel, basil, red pepper flakes (if using), and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl; season with salt and black pepper.
Spread reserved mayonnaise dressing on cut sides of each bun. Arrange 1–2 lettuce leaves and sliced tomato on bottom halves. Top each with chicken, then arrange fennel salad over. Close sandwiches with top buns.
Grilled Fruit Kabobs with Key Lime Yogurt Dip*
Grilled Fruit Kabobs are a win at any picnic or barbecue. The heat of the grill enhances the flavor of pineapples, bananas, strawberries, and melons. Really the sky’s the limit when it comes to what kind of fruit you can use for these kabobs.
1 cup Melon any kind
1 cup Strawberries
1 cup Pineapples
1 cup Mangos
1 cup Bananas
1 cup Kiwis
1/2 cup Honey
1/4 cup Coconut Flakes
For the Yogurt Dip:
Mix the following together in a bowl and serve on the side of the fruit kabobs
1 cup yogurt your favorite kind- (we used a Greek Key Lime Yogurt)
1/4 c. Marshmallow fluff
2 oz. light cream cheese 1/4 of an 8 oz. brick
1 tsp key lime juice or regular lime juice
1 Tbsp coconut flakes or to taste
If you use wood skewers, soak them in cold water first to avoid burning on the grill. Turn on grill to medium heat.
Thread each skewer with your favorite fruits.
Warm some honey in the microwave so it’s nice and warm and runny. Baste each kabob lightly with honey then sprinkle with coconut flakes.
Grill until the fruit gets some nice grill marks on each side. Remove to a serving plate, and serve alongside the dip.