Let Grilling Season Begin!

I just got back from HOTlanta where I was taking care of my mom for 10 days. It might be hard to believe, but I brought the hot weather back to Maine with me! Yes, the day I returned from the South it was 91 degrees and the next day was 93 degrees… WAY too hot for Scarborough, Maine in mid-May!

 

All the warm weather got me excited for grilling season, and with Memorial Day right around the corner, I wanted to share with you some of my favorite recipes that are perfect accompaniments to foods hot off the grill.

 

I found some great quality rib eye steaks at the local grocery store for my small dinner party.  I simply seasoned them with salt and pepper and served these beautiful 3” thick babies with potato salad, my grandpa’s coleslaw and my version of Waldorf Salad. Simple, right? But oh, so yummy!

 

My potato salad always gets rave reviews from friends and family. To boiled potatoes, I add not only mayonnaise, but also some Dijon Mustard to give it a bit of a kick. To that, I add both celery and celery seed for extra flavoring. And, of course, there are plenty of hard-boiled eggs, salt and pepper.

 

I love my grandfather’s coleslaw recipe.  It’s the perfect compliment to any grilled protein. It is so simple; just cabbage, carrots, onion, and mayonnaise, plenty of apple cider vinegar, salt and pepper.

 

Our first “summer meal” wasn’t complete without my Waldorf Salad. My version is a bit different than the traditional, adding in some more sweetness with Cool Whip and using cran-raisins for a tangy punch.

 

 

Nancy’s Waldorf Salad

Ingredients

  • 1 cup walnut halves
  • 1 tub of Cool Whip
  • 1 cup mayonnaise
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 tablespoon honey
  • 1 lemon, zest finely grated
    • 1/2 lemon, juiced
  • Freshly ground black pepper
  • 4 large crisp green apples
  • 8 ribs celery, sliced into 1/2-inch-thick pieces and leaves chopped
  • 1/4 cup cran-raisins

 

Directions

Preheat the oven to 350 degrees F.

Spread the walnuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.

Whisk the cool whip, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.

Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and cran-raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, toss the toasted walnuts into the salad.