How did we get to the middle of May already? And, Memorial Day weekend is NEXT weekend – I just can’t believe it! Most of us think of Memorial Day weekend as the unofficial start of the summer and it’s usually a big weekend of grilling and hanging out with friends.
Whether you are hosting your own shindig or whipping up a potluck-style side dish to take to a party, we have all the essentials you need for celebrating Memorial Day with good, clean food. Check out our Memorial Day and Cool Beverages sections to find what you need!
I know Memorial Day weekend grilling usually involves a lot of hamburgers, sausages, and hot dogs. But, if you are entertaining for a crowd and want to turn it up a notch, you need to try Boeckmann Farm’s Whole Beef Tenderloin or Primal Cut-Ribeye.
These are large cuts of meat and they are great for parties. The absolute best bang for your buck! The Whole Beef Tenderloin will feed approximately 10 people an 8-ounce filet and the Primal Cut-Ribeye will serve approximately 16 people a 10-ounce steak. This breaks down to $9-10 per person for a high-quality, 100% grass-fed beef steak which is unheard of! We like to cut the primal into individual ribeyes then grill and keep the tenderloin whole, grill it, then cut into individual filets.
And as a side note, Boeckmann’s Chipotle Brats are on super sale this week! Four pasture-raised pork brats made from Mangalista pigs. No nitrites/nitrates, fillers or preservatives. They are all natural and slightly spicy.
Grilled Corn: Three Ways
Corn is back in season, just in time for Memorial Day weekend! Once corn season hits, we eat it weekly and we absolutely love it on the grill. Like I mentioned before, when it is grill season, I like to step out of the kitchen and put everything on the grill we can. Here are three ways you can enjoy grilled corn on the cob.
Simple Grilled Corn is usually how we eat our grilled corn. Grill, corn, butter, salt – need I say more?
Grilled Corn with Fresh Herbs is how we like to prepare our grilled corn when we are hosting a party and feeling a little fancy.
And, Honey-Buttered Grilled Corn is perfect for when you are looking for something a bit decadent!
Grilled Romaine Salad with Sugar Snap Peas, Radishes and Primal Kitchen Ranch Dressing
I love grilled Romaine salads! The heat of the grill turns the lettuce into a smoky, charred, crisp-tender delight! I added two of my springtime favorites – beautiful, organic radishes and sweet and crunchy sugar snap peas, and there is nothing better than the ranch dressing from Primal Kitchen to top this salad off. Just pick up a wedge of lettuce and go to town!
- 3 heads romaine lettuce, outer leaves removed (I usually remove a couple layers because we are trying to get to the hearts; save for toppings to use on burgers) and halved lengthwise
- 1 tablespoon avocado oil, for brushing
- Salt and pepper
- 4 radishes, tops removed and sliced thin
- Handful of sugar snap peas, strings removed then cut into thirds (about ½ cup prepped)
- ½ cup Primal Kitchen Ranch Dressing
Heat grill to medium-high. Brush romaine halves with oil, and season with salt and pepper. Grill, turning, until charred but still crisp, about 4 minutes per side. Cut each half lengthwise. Top with radishes and sugar snap peas then drizzle dressing over the salad.
There is nothing I love more than pie for dessert in the spring and summer months! Fruit pies are my favorite with blueberry and cherry fillings probably taking the lead.
We just added a line of new products from Brownwood Farms out of Athens, OH. They make unique barbeque sauces, classic jams, and pie fillings from fruit grown in Michigan and the Great Lakes region. Quality, clean ingredients in products that look and taste just like what you would find at a roadside farm stand. I’ve eaten their blueberry pie filling with just a spoon, and it’s divine!
This year, I’m headed to my brother’s house for a Memorial Day cookout, and I’m going to bless those wonderful attendees with a cherry pie made with Brownwood Farms’ Michigan Cherry Pie Filling. It is incredibly easy to make a pie from scratch with their pie fillings. Just pour into a pie crust and bake!
When I’m feeling overly ambitious, I will make a pie crust from scratch. I use Martha Stewart’s Easy Pie Crust recipe. It makes two crusts which I will use one for the bottom of the cherry pie and the other I will cut into strips to layer over the top. It really is easy, and you can store them frozen and use when needed!
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth