Our Best Memorial Day Recipes: Grilling, Desserts, Side Dishes and More

Memorial Day is a somber observance but now I am hearing people saying Happy Memorial Day, it's the START OF SUMMER!, time to buy a mattress, etc. Yuck.

the unofficial start to the season is the long Memorial Day weekend, when many home cooks dust off their grills, hose off their picnic tables and declare that cookout season begun.'

Is Labor Day celebrated for unions? Or is it marking the end of Summer? Look at Easter and Christmas...is it about religion or chocolate bunnies and eggs, candy canes and Santa? Many holidays have become a reason to make a joyful celebration (or excuse to get drunk...look at St. Patrick's Day, Cinco Di Mayo, ...).

Independence Day, New Year's Day, birthdays are the ones which were meant to be celebrated with joy by all Americans.

a bit different than bunnies and peeps

Used to send a friend a card on this day. He always spent it at the cemetery. He’s gone now too. Vietnam vets have not tended to long lives.

So happy picnic, but no happy memorial days, only thank you for your service and condolences to
those survivors of those who served.

vinaigrette, pretty please? Oh, and the Melissa Clark Broccoli Salad with Garlic & Sesame? Many thanks!

INGREDIENTS
3 pounds red new potatoes
¼ cup red wine vinegar
3 tablespoons whole grain Dijon mustard
½ cup olive oil
6 scallions, chopped
½ cup chopped parsley
¼ cup chopped dill
Salt and pepper

Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.


INGREDIENTS
1 ½ teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
¾ cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.

PREPARATION
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Have you cooked this? Mark as Cooked

my lips over the broccoli.