Jacki Corser: Easy, savory dishes have become favorites at Memorial Day gatherings

I view Memorial Day as a rite of passage. Blessed are we that our military stepped forward to set a path for our freedom and lost many men and women in that journey

In the States, we celebrate this day with parades, church services and family gatherings serving food. Today we will look at Memorial Day’s favorite dishes that are beloved by many. I will present the savory side that is easy to prepare.

Celebrating Memorial Day on May 29 should be an honor for each and every one of us. Remember to celebrate the United States military personnel who fought and those who died while serving in the United States armed forces.

And with this I could not agree more!

Chef Jacki Corser is a culinary specialist who resides in Cumberland, Indiana. She is a college professor teaching culinary arts and safe food practices. Chef Jacki also works with impoverished communities, offering healthy eating seminars to individuals and families. Contact her at dunbar221@yahoo.com.

Easy Avocado Dip

Serves 4 to 6

Ingredients:

• 3 ripe avocados, peel and pitted

• 1/2 cups of whole milk Greek yogurt

• 1/3 cups of packed basil leaves

• 2 green onions, sliced

• 1 tsp. of fresh lemon zest

• 3 tbsp. of fresh lemon juice

• 1 garlic clove minced

• 1-1/4 tsp. kosher salt

• 1/4 tsp. cayenne pepper

• Pita chips when serving

• Raw vegetables cut when serving

Directions:

• In a blender, add the avocados, Greek yogurt, basil, green onion, lemon zest, lemon juice, garlic, salt and cayenne pepper. Cover and blend until completely smooth, using a rubber spatula to scrape down the sides as needed.

• Spoon the avocado dip into a serving bowl and serve with pita chips and sliced vegetables.

Corn Bake

Serves 8 to 10

Ingredients:

• 1/2 cup unsalted butter, plus more for greasing

• 1 small-medium yellow onion, chopped

• 4 garlic cloves

• 3 cups of fresh yellow corn kernels

• 1 (16-oz.) container of sour cream

• 1 (14.75-oz.) can of creamed corn

• 2 (8 1/2-oz.) boxes of corn muffin mix

• 2 large eggs, beaten

• 2 tsp. of kosher salt

Directions:

• Preheat the oven to 350 degrees.

• Lightly grease a 9-by-13-inch baking dish with butter or spray.

• In a large skillet, melt the butter over low- medium heat.

• Add the onion and garlic stirring occasionally, until softened, about 8 to 10 minutes until fragrant.

• Stir in the corn and cook until just tender, about 4 minutes. Transfer the mixture to a large bowl.

• Add the sour cream, creamed corn, corn muffin mix, eggs, and salt to the onion mixture.

• Stir until well combined. Spoon the mixture into the prepared dish and spread in an even layer.

• Bake until set, puffed in the center, and lightly browned on to approximately 50 to 60 minutes.

• Serve

Note: Fresh or frozen corn is acceptable to use.

Fresh & Easy Pasta Salad with Basil

Serves 6 to 8

Ingredients:

• 1 lb. any short pasta

• 2/3 cups + 1 tbsp. olive oil, divided

• 1/3 cups white balsamic vinegar

• 2 garlic cloves, grated

• 1 tsp. salt

• 1/4 tsp. ground pepper

• 4 cups cherry tomatoes, halved

• 16 oz. small mozzarella balls

• 1 cups chopped fresh basil, plus more for garnish

• Red pepper flakes, if desired for garnish

Directions:

• Cook pasta according to package directions.

• Drain and rinse with cold water. Return pasta to pot and toss with 1 tablespoon olive oil then set aside.

• Whisk together the remaining 2/3 cup oil, vinegar, grated garlic, salt and pepper in a large bowl until combined.

• Add tomatoes and mozzarella to dressing and toss to coat.

• Let marinate while the pasta cools, about 15 minutes.

• Add the cooked pasta (when cool) to tomato mixture and toss to coat.

• Stir in the basil.

• Garnish with more basil and red pepper flakes if desired

Note: Add any type of pasta you want for your salad you prefer.

Feta & Spinach Burger

Serves 6

Ingredients:

• 2 lbs. ground chicken

• 2 cups baby spinach, chopped, with more for topping

• 1/2 cup finely crumbled feta cheese

• 1/2 cup panko crumbs

• 1/4 cup plain Greek yogurt

• 2 garlic cloves, chopped finely

• 1 large egg yolk

• 2 tsp. salt

• 1 tsp. dried dill

• 1 tsp. dried oregano

• 1/4 tsp. black pepper

• Vegetable oil for brushing

• 1 red onion cut into 6 thick slices

• 3/4 cups of tzatziki

• 6 brioche buns toasted

• 1 tomato, sliced

• 1/2 cup of sliced pepperoncini (rings)

Directions:

• Combine the ground chicken, chopped spinach, feta, panko, yogurt, garlic, egg yolk, salt, dill, oregano, and pepper in a large bowl and mix with your hands until combined.

• Form into 6 patties approximately 1-inch thick.

• Preheat a large cast-iron skillet over medium-high heat and brush with vegetable oil.

• Add the onion slices and cook until softened and browned on both sides, 3 to 4 minutes total (try to keep them from separating into rings). Remove to a plate.

• Reduce the heat to medium and brush the pan with more vegetable oil.

• Add the patties and cook until nicely browned and cooked through, 4 to 5 minutes per side.

• Spread tzatziki sauce on the buns.

• Top the bun bottoms with spinach, the tomato, pepperoncini, and the cooked red onion.

• Add the patties and bun tops.

Note: Tzatziki is a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic and sometimes fresh herbs such as dill or mint (from MediterraneanDish.com). There are many recipes on the web or if you prefer chose another sauce you may enjoy.

This article originally appeared on The Monroe News: Jacki Corser: Easy, savory recipes for Memorial Day gatherings