Memorial Day Weekend Recipes

By: Missy Sorg

It’s May.  In just a few weeks, the official start of summer kicks off with Memorial Day Weekend.  I don’t know about you, but summer barbeques are my favorite thing.  I can put away my hearty winter recipes and pull out my fun summer recipes!  

With my office wellness program, I’m trying to steer clear of all the sugary “junk” I usually make – which means I’m trying out some new recipes.  The nice thing about me trying these recipes now is that: 1) I can hopefully have them tweaked and perfected before I roll them out at the neighborhood barbeque; and 2) I can share them with you now, so you can look all special and spiffy when you show up at your own barbeque.

In any event, I’m putting forth a couple light options for you to try.  And, they’re not that complicated, so they’re perfect for everyone’s experience level!

1.  Ambrosia Salad:  When I was growing up, we weren’t sophisticated enough to call it ambrosia salad.  It was fruit salad.  And, I was really confused when I ordered a fruit salad when I got older and there was no creamy fluffiness – just fruit.  But, this is definitely an easy recipe!  And, if you can’t do it yourself, I will judge you and presume that you live on Hot Pockets, TV dinners, or have someone else who does your cooking for you.


  • 3 cans fruit cocktail (with maraschino cherries)
  • 1 tub whipped cream


  • Drain fruit to remove all of that syrup and place fruit in a large bowl.
  • Add whipped cream.
  • Mix until well combined.

Now, if you want to be a little more sophisticated than just opening a couple of cans and a plastic tub of whipped cream, you can take the time to prepare fresh fruit.  Grab some peaches, pears, green seedless grapes, pineapple, nectarines, and maraschino cherries.  Cut the larger fruits into small cubes and halve the grapes and cherries.  Mix it all together in a bowl and add homemade whipped cream, which you can make with some heavy whipping cream and a touch of sugar – beating it on high speed in your mixer until it is nice and fluffy.  (See.  I told you we could make it a little more hands-on.)

p.s.  Don’t judge.  I know I said they’d be healthier.  Fruit and whipped cream is definitely a little healthier than pie with whipped cream.

2.  Tomato Chips:  Potatoes are so high in starch, and potato chips are so last year.  Spruce things up at your picnic with tomato chips.  Serve them with some guac or hummus for a bit of flair.  


  • 8 Heirloom Tomatoes
  • ½ tsp Salt
  • ½ tsp Basil
  • ½ tsp Oregano
  • ½ tsp freshly ground Black Pepper


  1.  Wash, dry, and core tomatoes
  2.  Slice tomatoes 1/4
  3. Season tomatoes by sprinkling salt, basil, oregano, and black pepper
  4.  Place tomatoes in single layer on a lined baking sheet (or you can use a dehydrator tray if you happen to have one handy)
  5.  Dry at 155 degrees F for 8-12 hours or until crisp
  6.  Let dehydrated tomato chips cool
  7.  Place in airtight container after cooled

I prefer using seedless tomatoes and to sprinkle a bit of parmesan on the chips prior to serving.  I’m also looking to try an option with pureed tomatoes similar to this “Baked Lays” recipe.  I’ll have to let you know how that turns out.

I know, I know.  You were expecting a few more recipes.  But, if I gave them all to you now, what would I have to write about later on?  Check back.  I promise I’ll have more for you later.