Three Memorial Day Recipes You Have to Try

Memorial Day appears to mark the official beginning of summer, and there’s no better way of celebrating than with delectable recipes you can devour throughout the weekend. From healthy sides and grilled starters to patriotic desserts, you can easily make the cookout-friendly meals that will impress your guests.

Furthermore, you’ll spend less time in your kitchen and more time enjoying a well-deserved three-day weekend. Fortunately, our Pembroke Pines vitamin store has the ingredients you need to upgrade your old recipes with these fresh and tasty recipe ideas.

If you’re having a difficult time trying to come up with healthy food options, our nutrition store Pembroke pines will advise you accordingly. Here’s a list of recipes you should try on Memorial Day.

Chicken Kebabs (Hawaiian)


1/3 cup of ketchup

1/3 cup of soy sauce (low-sodium)

1/3/ cup of packed sugar (dark brown)

¼ cup of canned juice (pineapple)

11/2 Tbsp of rice vinegar

4 Tbsp olive oil, split, plus extra for brushing the grill

1 Tbsp of minced ginger

4 minced garlic cloves (4 tsp)

Black pepper (freshly ground) and salt

½ tsp of sesame oil

13/4 of boneless and skinless chicken breast, which you should chop into 11/4-inch cubes

3 cups of cubed pineapple (fresh); approximately ¾ of pineapple (3 lb)

1 huge red onion, which you should dice into 11/4 –inch pieces

11/2 huge green peppers, which you should dice into 11/4-inch pieces


Whisk ketchup, soy sauce, brown sugar, pineapple juice, rice vinegar, 2 Tbsp of olive oil, sesame oil, and ginger in a mixing bowl. Stir in ¾ tsp of pepper and you can season it with salt if you want. Put chicken in a re-sealable bag (gallon size). Reserve ½ cup of the refrigerated marinade then pour the remainder over the chicken. Ensure you seal the bag and refrigerate for an hour. Meanwhile, soak 10 skewer sticks (wooden) in water for an hour.

Preheat a grill over medium heat to 400 degrees. In the meantime, sprinkle the leftover 2 Tbsp of olive oil over red onion, pineapple and bell pepper, and toss. Afterward, thread bell pepper, red onion, chicken, and pineapple onto skewers until you use all the chicken. Use olive oil to brush the grill grates and then put skewers on the grill. Grill for five minutes before brushing along tops with ¼ cup of outstanding marinade. Rotate to the opposite side, brush the remaining marinade cup (1/4) on the opposite side, and leave it to grill approximately 4 minutes longer or until the chicken records 165 degrees in the middle through an instant thermometer. Serve while warm. This recipe yields about 9-10 chicken kebabs.

Seafood & Sausage Stew


2 tbsp of olive oil

2 small sliced leeks (light green and white parts only)

6 oz. sliced andouille sausage (fully cooked)

1 small chopped fennel bulb

2 chopped garlic cloves

1 optional pinch saffron (small)

1 bay leaf

1/3 c. white wine (dry)

1 can diced tomatoes (28 oz.)

2 bottles of clam juice (8oz.)

1 lb. of mussels (de-bearded and scrubbed)

½ lb. of medium shrimp (peeled and deveined)

½ lb. of skinless white fish (flaky)-such as halibut, bass, or cod; cut it into1-inch pieces

2 tbsp of chopped parsley (fresh flat-leaf)

Black pepper (freshly ground)

Kosher salt


Start by heating oil in a Dutch oven or huge copper pot over medium heat. Add leeks, sausage, and fennel. Cook while stirring occasionally for 4-6 minutes until it becomes tender. Add bay leaf, garlic, and saffron (optional). Cook while stirring occasionally for 30 seconds. Include wine and cook until it becomes syrupy for 1-2 minutes.

Increase the heat to medium-high. Include tomatoes and cook. Meanwhile, stir occasionally until it thickens. Do this for 9-10 minutes. Add 3 cups of water and clam juice, allowing it to boil. Decrease the heat to medium and include mussels. Cook for 3 minutes and add fish and shrimp.

Cook until the shrimp, mussels, and fish cook through. This should take 3-4 minutes. Discard the bay leaf. Include parsley and stir. Season with pepper, salt, and serve immediately. This recipe yields 6 servings.

Salmon (Honey Glazed) with Citrus Avocado Salsa



4 salmon fillets (6 oz. skinless)

8 tsp of honey (divided)

8 tsp of flour (divided)

Sea salt (fine) and black pepper (freshly ground)

2 Tbsp of olive oil


1 huge Hass avocado (peeled, diced, and cored)

1/3 cup of red onion (chopped)

1 tsp of lime zest

1 minced garlic cloves

2 Tbsp of lime juice

3 Tbsp of chopped cilantro

Sea salt (fine) and black pepper (freshly ground)


Preheat the oven first to 350 degrees. Working with two salmon fillets concurrently, sprinkle fillet tops with pepper and salt then sprinkle the tops with 1 tsp of honey and rub it over salmon to cover evenly. Then drizzle tops with 1 tsp of flour and spread. Heat a huge skillet over heat (medium-high). Add 1 Tbsp of olive oil and add 2 salmon fillets to the pan once the oil is hot. Cook until the bottom turns golden brown for about 2 minutes. As they cook, drizzle fillet tops with pepper and salt in the pan. Then sprinkle and rub top with 1 tsp of flour and 1 tsp of honey. Rotate the salmon carefully and cook until the bottom turns golden for another 2 minutes. Repeat this process with the remaining two fillets.

Spray a baking sheet lightly with non-stick cooking spray and transfer the salmon to the baking sheet. Bake in pre-heated until it cooks through for approximately 7-10 minutes longer (the cook time will differ depending on the salmon’s thickness). Serve while warm with salsa (citrus avocado).

For the salsa:

Include all ingredients in a medium bowl and toss gently while seasoning with pepper and salt to taste.

You can make this without the oranges; simply omit the orange zest and oranges and use two avocados

As you prepare to celebrate Memorial Day, ensure you make it memorable with healthy recipes this summer. If you don’t know where to start, our nutrition store Pembroke Pines will gladly advise you.


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