46ºF

Recipes: Memorial Day menu swaps

Summertime may be prime grilling season, but Home Depot is offering 10 percent off select grills plus free shipping through July 6. And if you can make it to Lowe's by July 4, you'll get 50 percent off Kingsford charcoal.
Summertime may be prime grilling season, but Home Depot is offering 10 percent off select grills plus free shipping through July 6. And if you can make it to Lowe's by July 4, you'll get 50 percent off Kingsford charcoal. (Kenn Kiser/SXC)

DETROIT – Local 4 is helping you get ready to cook for Memorial Day this weekend. Check out some of the recipes below to prepare for your holiday celebration.

Nutritionist Julie Feldman has these great recipes to try...

Quinoa Almond Berry Salad

Serves: 4

Ingredients:

  • 3/4 cup dry quinoa
  • 2 1/2 to 3 cups (1 pint) strawberries, sliced
  • 1 1/2 to 2 cups (16 ounces) fresh blueberries
  • 1 cup cherries, pitted and sliced
  • 2 tablespoons pure maple syrup or agave nectar
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon fresh lime juice
  • 1 pinch kosher salt
  • 1/2 cup almonds, chopped

Directions:

  • Cook quinoa according to package directions. Place fruit in a large bowl.
  • Mix maple syrup, balsamic vinegar, lime juice, and salt in a small jar and adjust to taste if necessary.
  • Fluff cooked quinoa with a fork and add to fruit. Stir to combine. Pour on dressing, add almonds, and mix well. Serve immediately or chill in refrigerator until serving time. 
  • Tuna Burgers

    Ingredients:

    • 2 5- to 6-ounce cans tuna
    • 1/2 cup coarse dry whole-wheat breadcrumbs        
    • 1/2 cup olive oil mayonnaise, divided
    • 1 4-ounce jar chopped pimientos, drained, or 1/3 cup chopped roasted red peppers, divided
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped onion
    • 1/2 teaspoon Old Bay seasoning, divided
    • 1 tablespoon extra-virgin olive oil
    • 4 lettuce leaves
    • 4 slices tomato

    Directions:

    • Combine tuna, breadcrumbs, 1/4 cup mayonnaise, half of the pimientos (or roasted red peppers), celery, onion and 1/4 teaspoon Old Bay seasoning in a medium bowl, breaking up any larger pieces of tuna until the mixture is uniform and holds together.
    • Combine the remaining 1/4 cup mayonnaise, the remaining pimientos (or peppers) and 1/4 teaspoon Old Bay seasoning in a bowl.
    • Heat oil in a large nonstick skillet over medium heat. Using a generous 1/3 cup each, form the tuna mixture into four 3-inch burgers. Cook until heated through and golden brown, about 2 minutes per side.
    • Spread the top half of each bun (or English muffin) with pimiento mayonnaise and place a burger, lettuce and tomato on the bottom half.

    Portobello Mushroom Bacon – Vegan Bacon

    Ingredients:

    • 1 tablespoon coconut oil
    • 1 large Portobello mushroom – washed and patted dry
    • ¼ cup maple syrup
    • 2 ounces liquid smoke
    • 1 teaspoon salt
    • Pepper to taste

    Directions:

  • In a bowl that is large enough to marinate the mushroom slices combine the liquid smoke, maple syrup, salt, and pepper.
  • Cut the mushroom into thin strips, no more than a ¼ of an inch thick, and marinate both sides in the liquid mixture. At least 15 minutes per side.
  • Heat the oil in a medium skillet and cook the mushrooms for 3 minutes, flip and cook for 3 more minutes. They should be browned and the edges should look crispy.
  • Turkey Burgers

    Ingredients:

    • 3 pounds ground turkey
    • 1/4 cup seasoned bread crumbs
    • 1/4 cup finely diced onion
    • 2 egg whites, lightly beaten
    • 1/4 cup chopped fresh parsley
    • 1 clove garlic, peeled and minced
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Directions:

  • In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
  • Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C) or grill until cooked through.