Celebrate this Memorial Day in sustainable style. Forget the beef burgers, the steaks and the dairy-laden sides. Instead, cook from scratch with a ready-to-go menu made without any meat or dairy, one that’s vamped up to use the best of the season’s produce. Here’s a sneak-peak of what’s on the menu: Agave Meyer Lemonade; Red Radish Potato Salad; Farmers Market Slaw; Maple Heirloom Baked Beans; and Corn, Zucchini and Carrot Burgers. Prep the dishes the day before for a Memorial Day celebration that will be smooth—and sustainable—sailing.
Agave Meyer Lemonade
- 1 cup agave
- 6 large ripe Meyer lemons, seeded, juiced
- Fresh mint, basil, or rosemary
- Combine agave and juice in a large pitcher; fill with ice and let sit 5 minutes.
- Serve in tall glasses; garnish with fresh herbs.
Red Radish Potato Salad
- 5 medium potatoes, scrubbed, chopped
- 1 cup sliced radishes
- 2 eggs, hard-boiled, chopped
- 1/3 cup chopped fresh dill or parsley
- ½ cup olive oil
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- 1 tablespoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Boil potatoes until just tender; remove and drain. Cool slightly.
- Combine potatoes, radishes, eggs and herbs in a large bowl; toss gently and set aside.
- Whisk together remaining ingredients in a small bowl. Pour over potato mixture; toss well to coat. Serve immediately or let sit overnight for flavors to develop.
Smoky Farmers’ Market Slaw
- 1 cup grated purple cabbage
- 1 cup grated carrots
- ½ cup thinly sliced spinach leaves
- ½ cup thinly sliced spring green onions, chives, or green garlic
- ¼ cup chopped fresh parsley
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 slices cooked bacon, crumbled, optional
- Sea salt and black pepper, to taste
- Combine all ingredients in a large bowl; toss well to coat. Serve immediately or let sit overnight for flavors to develop.
Maple Baked Heirloom Beans
- 1 pound dried heirloom beans (try cranberry, Jacob’s, orca or gigantes)
- 1 gallon vegetable or chicken broth
- 1 tablespoon olive oil
- 8 ounces bacon, diced, optional
- 1 large onion, finely chopped
- 3 cloves garlic, chopped
- 2 Bay leaves
- 1 teaspoon sea salt
- ½ cup maple syrup
- 1 cup organic ketchup
- ½ cup Dijon mustard
- ¼ cup apple cider vinegar
- ¼ cup molasses
- Soak beans and broth in a large pot overnight, or at least 8 hours. Set aside.
- Heat oil in a large oven-safe pot over medium. Add bacon and cook until soft-crisp, if using. Add onion and cook until softened, stirring occasionally. Add garlic, Bay leaves and salt; cook until fragrant, about 1 minute.
- Add remaining ingredients; whisk well until smooth. Drain beans from soaking liquid, reserving all liquid. Add beans to pot; add just enough water to cover beans by 1 or 2 inches.
- Cover and bake at 350F until beans are cooked and liquid is thickened, about 8 hours.
Corn, Zucchini and Carrot Burgers
- 1 cup grated carrot
- 1 cup grated zucchini
- 1 cup sweet corn
- 1 large onion, minced
- ½ cup finely chopped fresh cilantro
- 2 cloves garlic, minced
- ½ cup whole grain bread crumbs
- 2 tablespoons almond butter
- 1 egg
- Sea salt and black pepper, to taste
- Combine all ingredients in a food processor; pulse until well mixed. Add water, if needed, one tablespoon at a time, until mixture hold forms a thick dough.
- Shape mixture into four patties. Cook as desired, grilled or pan-seared.
Image: little blue hen