Patch Picks: Memorial Day Recipes

If you're looking to try something new this Memorial Day, check out Patch's list of great summertime recipes. Whether you're hosting a big party or a small get-together, they're sure to please the crowd.

1. Vegetarian: Grilled Shrimp Tacos

This sweet and tasty meal takes about 25 minutes to make. 

Combine 2 tablespoons olive oil, the juice of one lime and its grated peel, and 1 teaspoon cumin in a small bowl.

Peel and devein 1 pound of shrimp and season them with salt and pepper to taste, then thread them onto kabob skewers. Brush the shrimp with the lime mixture and grill them until they are cooked through—about three minutes per side—brushing occasionally with the lime mixture. After they're cooked, roughly chop the shrimp. 

Use one 12-ounce package of DOLE® All Natural Southwest Salad Kit; combine the taco ranch dressing, sour cream and shredded cheese included in the kit. Spread the mixture evenly over 6 eight-inch tortillas; top the tortillas with shrimp, salad greens and chips, and serve with your favorite taco garnishes.  

2. Barbecue: Grilled Ribs

This classic barbecue staple is the perfect Memorial Day entree.

Preheat your oven to 300 degrees. Mix together 1/4 cup plus 1 tablespoon salt, 1 1/2 teaspoons pepper, 3 tablespoons light-brown sugar, and 3 tablespoons chili powder. Rub this seasoning evenly over both sides of the ribs (four slabs of pork spareribs, about 2 1/4 pounds each).

Transfer the ribs, bone side down and slightly overlapping, to two rimmed baking sheets. Cover tightly with parchment-lined foil, and bake until tender, two-and-a-half to three hours. 

Divide 1 1/2 cups of barbecue sauce in half; reserve half for serving. Heat the grill to medium-high. Brush the grates with safflower oil. Remove the ribs from the baking sheets, and grill, turning occasionally and brushing with barbecue sauce, until charred, two to five minutes. Cut between each rib to separate, and serve with the remaining barbecue sauce.

3. Side: Macaroni Salad

A great cold side for an early summer meal.

Bring a large pot of water to a boil; add salt. Add one pound of elbow macaroni; cook until al dente. Drain. Rinse with cold water, and drain again. Transfer to a large bowl. Cover with plastic wrap; refrigerate until cool. 

Thaw 1 1/4 cups frozen petite peas under cold running water. Drain. Toss in a bowl with two celery stalks (thinly sliced crosswise); three scallions, white and pale-green parts plus 1 inch of dark-green part, thinly sliced diagonally; and 6 oz. of Black Forest ham, diced into 1/4-inch pieces.

Add this mix to the macaroni and toss. Whisk 1 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon white-wine vinegar, 3/4 teaspoon sugar, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt; fold into macaroni mixture. Season with salt and pepper. This salad can be refrigerated in an airtight container for up to three hours.

4. Vegetable: Corn on the Cob with Lime and Melted Butter

A new twist on an old favorite. 

Bring a large pot of water to a boil. Using a sharp knife, take four ears of corn and cut each ear into three or four pieces, each about 1 1/2 inches long. Add corn to the boiling water, and cook just until corn is tender, for three to four minutes. Drain the corn. Toss with 4 tablespoons of melted unsalted butter, and season with salt and pepper. Serve with lime wedges to squeeze directly onto corn.

5. Dessert: Strawberry Freeze

Cool off with this cheesecake-like dessert. 

Arrange 12 store-bought or homemade chocolate chip cookies in a single layer on the bottom of a 9-inch spring form pan.

Beat 8 ounces of softened cream cheese and 1/2 cup of sugar in a large bowl with an electric mixer until well blended. Gradually beat in a thawed, 12-ounce can of frozen berry juice concentrate, then stir in one cup of crushed strawberries. Whisk in an 8-ounce tub of Cool Whip until well blended, then pour the mixture over the cookies in the pan.

Freeze the cake for six hours or until firm. Remove the dessert from the freezer 15 minutes before serving; let it stand at room temperature to soften slightly. Top with 2 cups of halved strawberries.