MEMORIAL DAY!!

Dear Moms, 

So busy these days! I'm looking around for part time gig for the summer, gotta keep the kids in camp money- and ice cream truck stops! Lol anyway, I have been doing the interview shuffle this week and the application cha cha! This time of year makes me really glad I have my own business for the other 3/4 of the year; job hunting is a JOB in itself! I haven't had to spend so much time on Linkedin in a LOOONG time! Regardless, the Memorial Day holiday is this weekend- Woohoo! Some of us are celebrating the long weekend with no work on Monday and a cookout- and i have a few tips for that! Some foodie fun and some cocktails too! Keep reading to find out how you might be able to add something new to your hoilday soiree!

Burgers are a staple at any backyard barbecue. Be it a veggie burger, or beef; a flame broiled patty is quintessentially SUMMER. Below is a recipe courtesy of Tasting Table. Give it a try this weekend and see what YOU think. (I have tried each recipe that I recommend, so you can trust me when I say this is an easy DO!)

Grassfed Beef Burger Patties
http://theradicalhomemaker.net
Retrieved: May 27, 2016

Yield: Six 6-ounce burgers

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

INGREDIENTS

1½ pounds beef chuck, cut into 1-inch pieces and chilled

½ pound beef brisket, cut into 1-inch pieces and chilled

6 ounces boneless beef short ribs, cut into 1-inch pieces and chilled

Kosher salt and freshly ground black pepper, to taste

Vegetable oil, for greasing

Buns and toppings, for serving (I LOVE Onion rolls and Poppy seed buns for grilled burgers!)

DIRECTIONS

1. Using a meat grinder set up according to the manufacturer's directions and with a medium die, grind the meats into a medium bowl. Using your hands, mix the meat until incorporated, then form into six 6-ounce patties. Season both sides liberally with salt and pepper.

2. Light a grill. Using tongs and paper towels, lightly grease the grill. Cook the burgers, flipping once, until charred and medium rare, 4 to 5 minutes per side. Transfer to a platter, assemble as desired with buns and toppings, and serve. BACON!! BACON!! BACON!! (sorry, I lost it there for a minute!)

Summer salads are always a welcome side in the heat of the summer season. I personally, love potato salad and I have just recently been playing with different varieties of pasta salad. Varieties as in pasta type, different add ins etc. This 

Pasta Salad with Walnut Pesto, Tomatoes and Snap Peas recipe also from Tasting Table is a WIN!! (A bit of work, but it's well worth it.)

Summer Sidekick Salad
http://www.tastingtable.com
Retrieved: May 27, 2016

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

INGREDIENTS

1 pound short-cut pasta, preferably campanelle

½ cup extra virgin olive oil

2 medium shallots, thinly sliced

½ of a lemon, juiced and zested

½ cup walnuts, toasted

1 teaspoon red pepper flakes

Salt and pepper to taste

1 pint (2 cups) grape tomatoes

⅓ pound snap peas, thinly sliced on a bias

2 cups loosely packed arugula

1 cup purple or green basil

1 ounce Parmesan, shaved

English pea tendrils, for garnish (optional)

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still al dente, about 8 to 10 minutes. Drain in a colander and immediately transfer to a large mixing bowl. Add 2 tablespoons of the olive oil and toss, making sure the pasta strands are not sticking to one another, and set aside.

2. In a medium skillet over medium-high heat, heat 1 tablespoon of the olive oil. When the oil is hot, add the shallots and cook, stirring occasionally, until the shallots begin to soften, about 10 minutes.

3. In a food processor or blender, combine the shallots, lemon juice and zest, walnuts, red pepper flakes and ¼ cup of the olive oil and process until smooth. Season with salt and pepper and set aside.

4. Preheat the oven to 400°. In a medium mixing bowl, toss the tomatoes with 1 tablespoon of the olive oil and arrange on a parchment paper-lined baking sheet. Bake until the tomatoes begin to blister and their flavors become concentrated, about 15 minutes. Remove from the oven and allow to cool.

5. Make an ice bath in a bowl. Bring a medium saucepan of salted water to boil. Add the snap peas and cook until they become just tender, about 2 minutes.  Drain in a colander and plunge in the ice bath. When the snap peas are cool, drain, then transfer them to a towel-lined sheet pan to drain further.

6. To assemble the salad, add walnut pesto, roasted tomatoes, snap peas, arugula, basil, Parmesan and pea tendrils to the pasta and toss. Serve warm or at room temperature. I like it chilled too, like at midnight when I'm rummaging through the fridge for leftovers, I mean cleaning! LOL 

Any how, enjoy your holiday weekend- and the extra time with the family! They may drive you bat crap crazy but, they're YOURS! 

Until Next Time!