Try these recipes for your upcoming Memorial Day weekend gatherings

The upcoming Memorial Day weekend will be filled with outdoor gatherings that usually include eating snacks or a full meal. What constitutes the perfect food for picnics and potlucks? Ideally, things that look good and taste good, that most people will like, as well as items that are safe to leave out at room temperature for extended periods of time. Items that are easy to make, possibly in advance, and to transport without falling apart, are also desirable. Must you settle for boring greens, cooled-off beans, and deli meats? Or can you contribute something that adds something memorable to Memorial Day?

Lemon-dill antipasto

Here’s a light pupu with no oil to make the vegetables soggy as they sit. These must be made in advance, two or three days before serving, which will fit nicely into some cooks’ schedules. Recipe from “Party Food” by Barbara Kafka; makes four 1-pint jars that are easy to transport; enough for 12-16 servings.

Dressing:

1 1/2 cups fresh lemon juice

1 1/2 cups water

1 cup lightly packed fresh dill sprigs

2 tablespoons kosher salt

4 teaspoons Dijon mustard

1 teaspoon fresh ground black pepper

Combine ingredients in a blender until dill is finely chopped. Set aside.

Vegetables:

2 medium zucchini, trimmed, halved crosswise, cut lengthwise into eight wedges each

1 each: medium red and yellow bell pepper, cored, seeded, cut into half-inch-wide strips

1 small celery root (8 oz.), peeled, cut into 2 x 1/4-inch sticks

16 thick asparagus spears, peeled, cut into 4-inch lengths

Arrange vegetable strips standing up in four wide-mouth 1-pint canning jars. Divide marinade among the jars. Cover jars; refrigerate, shaking occasionally, for two to three days. Can be kept refrigerated up to seven days before serving. Bring to room temperature and drain thoroughly.

Corn and snap pea salad

In a half hour you can put together this colorful and crunchy salad. Recipe from “Everyday Food” magazine by Martha Stewart Living; makes eight servings. Double everything if more servings needed.

2 1/2 cups fresh corn kernels (from 3 or 4 ears)

4 cups trimmed snap peas (1 pound)

1/2 cup grated Parmesan cheese

1/3 cup loosely packed, thinly sliced fresh mint

1/4 cup thinly sliced scallions

2 1/2 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

Salt and pepper to taste

In a large pot of boiling water, cook corn kernels and snap peas until crisp-tender, about five or six minutes. Drain, then rinse under cold water and dry. Transfer to large serving container. Add remaining ingredients; season with salt and pepper to taste. Chill under ready to serve.

Corn bread with chorizo

Here’s a flavor-packed corn bread that can be a meal by itself, but also pairs well with grilled foods. The ingredient list is long, but it comes together in about 35 minutes and can be served in the baking pan. Recipe from “Backyard Barbecues” by Jerry’s Home Store; makes eight servings; pre-cut into smaller pieces for a buffet.

1 teaspoon plus 2 tablespoons olive oil

4 chorizo sausages (about 10 oz.), chopped

6 green (spring) onions, white parts and tender green tops, chopped separately

1 red bell pepper, seeded and chopped

1 cup yellow cornmeal

1/3 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup plain yogurt

1/2 cup medium-hot, chunky salsa

2/3 cup milk

1/4 lb. Monterey Jack cheese, shredded

Preheat oven to 350 degrees. In a 10-inch cast iron or other ovenproof frying pan, warm the 1 teaspoon olive oil over medium-low heat. Add chorizo; saute, stirring occasionally, until lightly browned and all fat has been rendered, about eight minutes. Using a slotted spoon, transfer sausage to a plate. Pour off all but 1 tablespoon fat from pan; return to medium-low heat. Add the white parts of green onion; saute until lightly browned. Return chorizo to pan; stir in bell pepper. Cover and cook, stirring occasionally, until pepper begins to soften, about four minutes. Uncover; remove from heat.

In a bowl, stir together cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate large bowl, whisk together the eggs, yogurt, and remaining 2 tablespoons olive oil until smooth. Add salsa and green onion tops. Stir in the cornmeal mixture in three batches, alternating with the milk and ending with cornmeal. Stir in cheese and the chorizo mixture. Immediately pour batter into the frying pan (do not wipe out the pan) and smooth the top. Bake until golden and firm to the touch, about 40 minutes. Remove from oven; let stand at least 15 minutes before serving. Cut into wedges and serve directly from the pan.