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Memorial Day Recipes

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Memorial Day Recipes

Take your holiday to the next level with delicious Memorial Day recipes that are perfect for a barbecue, picnic, and everything in between!


Healthy Thai Chicken Salad

Thai Chicken Salad

SALAD INGREDIENTS

2 cups mixed greens
1/2 cup thinly sliced cauliflower
1/2 cup thinly sliced broccoli
1 1/4 cups thinly sliced red bell pepper
1/2 cup carrot strips/ribbons
1 cup sliced cucumber, peeled
1/2 cup thinly sliced green onions
1/4 cup radicchio
24 whole raw peanuts, chopped
3 cups shredded cooked boneless, skinless chicken breast
8 TBSP Thai salad dressing

DRESSING INGREDIENTS

2 TBSP fish sauce, gluten-free
2 TBSP rice vinegar
1 TBSP toasted sesame oil
1/4 cup coconut sugar
2 TBSP water
1/4 cup fresh lime juice (about 2 Lg. limes)
1 clove garlic, finely chopped
1 TSP grated fresh ginger
1 chili pepper, seeds & veins removed, chopped (optional)

HOW TO MAKE IT

DRESSING: Combine fish sauce, vinegar, oil, sugar, water, lime juice, garlic, ginger & chili (if desired) in small saucepan. Bring to a boil over medium-high
heat, stirring occasionally. Remove from heat. Dressing can be served warm or cold.

SALAD: Combine salad greens, cauliflower, bell pepper, cauliflower, carrot, cucumber, green onions, radicchio, and peanuts in a large serving bowl.

 

Veggie Flatbread Pizza

Grilled Flatbread with Mushrooms, Ricotta & Herbs

(Time: 45 minutes; makes two 12 inch flatbreads)

INGREDIENTS

1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
1/2 pound oyster and shiitake mushrooms, thinly sliced (2 cups)
1 shallot, minced
1 garlic clove, minced
1/4 cup dry white wine
Salt
Freshly ground pepper
Two 8-ounce balls of pizza dough, at room temperature
1 cup fresh ricotta cheese (8 ounces)
2 TBSP coarsely chopped chervil
2 TBSP coarsely chopped chives
2 TBSP coarsely chopped flat-leaf parsley
2 TBSP coarsely chopped tarragon

HOW TO MAKE IT

STEP 1: In a medium skillet, heat the 1/4 cup of olive oil. Add the mushrooms and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the shallot and garlic and cook until fragrant, about 1 minute. Add the wine and cook until evaporated, about 1 minute. Season with salt and pepper.

STEP 2: Light a grill or preheat a grill pan and lightly oil a rimless baking sheet. On the baking sheet, stretch each ball of pizza dough out to a 12-inch round; brush with extra-virgin olive oil. Carefully slide the dough rounds onto the grill and cook over moderately high heat, shifting the rounds to prevent scorching, until lightly browned on the bottom, about 2 minutes. Flip the rounds and spread 1/2 cup of the fresh ricotta cheese over each one. Scatter the sautéed mushrooms and herbs over the flatbreads and grill until heated through, about 2 minutes.

STEP 3: Transfer the flatbreads to a work surface, drizzle lightly with olive oil and season with salt and pepper. Cut into wedges and serve right away.

 

Strawberry Granola Crisp

 

Strawberry Granola Crisp

(Makes 2-4 servings)

INGREDIENTS

 

2lb. strawberries, hulled, halved, quartered if large
3 TBSP raw sugar
2 TBSP fresh lemon juice
1 TBSP plus 1.5 TSP cornstarch
Kosher salt
1/4 cup extra-virgin olive oil
2 TBSP pure maple syrup
1 cup old-fashioned oats
1/3 cup sliced almonds
1/3 cup unsweetened shredded coconut
1/4 cup all-purpose flour
Plain yogurt, whipped cream, or vanilla ice cream (for serving; optional)

HOW TO MAKE IT

STEP 1: Place a rack in lower third of oven; preheat to 350°. Toss strawberries, sugar, lemon juice, cornstarch, and a pinch of salt in a large bowl to combine; transfer to a 9"-diameter pie dish or 1-qt. baking dish.

STEP 2: Stir oil and maple syrup in a medium bowl to combine. Add oats, almonds, coconut, flour, and 2 pinches of salt and work until mixture comes together in loose clumps; scatter over filling. Place crisp on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 35–45 minutes. Let cool at least 30 minutes before serving.

STEP 3: Serve crisp with yogurt, whipped cream, or ice cream, if desired.

MAKE AHEAD: Crisp can be baked 1 day ahead. Let cool completely; cover and chill.

 

Spring Fruit Sangria

 

Spring Sangria

INGREDIENTS

 

1 medium blood orange
1 cup strawberries, cut in half
2 medium kiwifruit, peeled, sliced into rounds
1 (750-ml) bottle Rosé (preferably Pinot noir)
10 sprigs fresh lavender (for garnish; optional)
1 (750-ml) bottle prosecco, chilled
1 (12-oz.) bottle sparkling water

HOW TO MAKE IT

1. Remove orange peel (orange zest) using a vegetable peeler. Juice orange (approx. 2 oz.); add orange peel and orange juice to serving pitcher.
2. Add strawberries, kiwi, and rose; mix well. Place in refrigerator for at least 2 hours, or as long as overnight. Place in refrigerator for at least 2 hours, or as long as overnight.
3. To serve, fill a glass half-full with ice. Fill with approx 2oz. Rosé mixture, a couple pieces of fruit, and add a sprig of lavender, if desired. Top evenly with prosecco (approx. 2 oz.) and sparkling water (approx. 1 oz.) and enjoy!



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