Rockwall, TX (May 17, 2024) – I’ll never forget the first Memorial Day that our son, Micah, spent at home as active military. At 25, he is now a Captain in the Air Force. He’s finishing his training as an F15 Strike Eagle pilot next month. He graduated from the Air Force Academy in 2020 – a time when none of us knew what would be happening in the world from minute to minute.
We were so happy to have him home that year. We weren’t quite sure where he’d be going next so we really spent those moments wisely. I remember gathering all my red, white and blue tablecloths and my little American flags. I decorated the table and made a huge meal for just the five of us.
It was one of my favorite meals with our family. I wanted to share the menu and a couple of recipes with you today. I hope you’re able to celebrate something or someone special this month. Whether it’s Mother’s Day, Memorial Day or just a day that means something to you.
Our menu for that Memorable Memorial Day was as follows: Tate Farms beef ribs, brisket and tenderloin, squash casserole, broccoli salad, German potato salad, marinated mushrooms, stuffed peppers, chocolate chip banana bread and lemon blueberry cake.
Rockwall Farmers Market started back up on Saturday, May 4 and this is where I sourced a lot of the ingredients for this meal! Tate Farms can definitely get you covered on the beef! Check some of my past Blue Ribbon News articles for a good brisket recipe. And see below for my favorite Broccoli Salad and Baked Squash recipes.
Broccoli Salad
Ingredients:
4 1/2 cups fresh broccoli, cut into small florets about 2 heads of broccoli
5 slices bacon, cooked and crumbled
1/4 cup red onion, finely chopped
2/3 cup dried cranberries
1/2 cup toasted walnuts
1/3 cup roasted sunflower seeds
1 cup sharp cheddar cheese, cut into very small cubes
2/3 cup premade poppy seed dressing, store bought is fine
Directions:
Bring a pot of water and 1 tsp salt to boil over high heat. While waiting for the water to boil, chop broccoli into very small florets and set aside.
Once boiling, add broccoli to water and boil for 60 seconds. Drain broccoli in a colander and run cold water over cooked broccoli for 2 minutes or until cooled.
Drain and lay broccoli out onto some paper towels to dry.
To a large mixing bowl, add dried broccoli florets, bacon, raw onion, cranberries, almonds, sunflower seeds, and cheddar cheese. Toss poppyseed dressing (start with about half the dressing, and increase to your liking). Cover with plastic wrap and refrigerate for at least 30 minutes. Toss and serve.
Baked Squash Casserole
Ingredients:
6 medium yellow squash, cut into half circles
1/2 cup onion, chopped
1 teaspoon salt
3⁄4 cup cheddar cheese, shredded
2 eggs
1⁄3 cup milk
1 cup Ritz cracker, crushed
1/2 cup butter melted
Directions:
Remove ends of squash and discard. Cut squash into circles, 1/2 inch thickness and then into half circles. Add salt to water and boil squash and onion until tender for approximately 15 minutes. Drain well. In a medium size bowl, mix cheese with squash mixture. Beat eggs and stir into milk. Add to squash mixture. Pour one-half of squash mixture into a 2 quart casserole baking dish. Sprinkle 1/2 cup of cracker crumbs over and pour 1/2 of melted butter. Pour remaining squash mixture and repeat with remaining crumbs and melted butter on top. Bake in a 350 degree oven for 25 minutes.
Cooking with Ease: A Memorable Memorial Day Menu added by Melanie M on
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