By Peggy Walker, R.D.

The lightening bugs created a spectacular light show against the late evening sky last night.  The tall grasses in the field were catching the breeze as the glowing bugs swarmed around and through the leaves creating a “sparkler” effect, so fitting for this Memorial Day weekend as we remember those who died while serving our country.

This holiday is about taking a moment to pay tribute to those heroes with honor and gratitude for the freedoms we enjoy because of their service and sacrifice. And taking another moment to lovingly remember the grieving parents, spouses, siblings and children of all our military dead who had to live the remainder of their lives without their loved ones, all for the sake of freedom. There are many to honor with our respect on this holiday weekend.

How fitting for families to gather and commemorate this memorial time in America with flags, flowers, and food.  I looked way back for some of these recipes, hope you enjoy time with family and friends, a day or two off of work, a lightening bug show, and a wonderful meal to nourish mind, soul, and body.

Grilled vegetable kabobs:  Cut vegetables into one-inch chunks: eggplant, red, green or yellow bell peppers, white or red onions, yellow squash, zucchini, and/or whole mushrooms.  Thread vegetable chunks onto skewers.  If using wooden skewers, soak in water for 10 minutes before using.  Brush vegetables very lightly with canola oil before grilling.  Grill for 12 – 15 minutes over medium heat, turning occasionally.  Sprinkle lightly with sea salt and fresh cracked black pepper if desired.

Grilled Catfish Fillets: Preheat grill. Coat each side of 4 catfish fillets with ¾ tablespoon Dijon mustard. Let stand 30 minutes. Salt and pepper to taste. If using presoaked wood chips or other flavoring, sprinkle them over hot coals. Place the fish fillets in an oiled basket; grill over hot or high heat 3-5 minutes per side. Serve immediately.

Crispy Grilled Whole Catfish: Rinse 4 whole catfish in cold water, pat VERY DRY with paper towels. Mix together ¾ cup finely crushed cracker crumbs, 1 teaspoon sea salt, ½ teaspoon celery salt, and ½ teaspoon garlic salt in a shallow bowl. Dip each fish in melted butter, then roll in seasoned crumbs. Place fish on oiled rack four inches above hot coals. Cook 8 to 10 minutes per side, turning once gently. Serve immediately.

Grilled Sundaes:  Place fresh strawberries, blueberries, pineapple chunks, peach slices, and/or banana slices on a square of aluminum foil.  Fold foil around fruit, seal edges. Grill packet over medium heat for 10 – 15 minutes.  Serve grilled fruit on top of vanilla ice cream, with whipped cream and a cherry on top.

Grilled apples a ‘la mode:  Remove cores from 4 crisp apples. Do not peel. Slice apples crosswise into rings. Place apple rings on aluminum foil lightly coated with pan spray. Lightly sprinkle with cinnamon-sugar. Fold foil around apple rings. Grill over medium heat for 5 minutes.  Turn apples; grill for 5 more minutes.  Serve vanilla ice cream or low-fat yogurt on top of grilled apple rings and sprinkle with extra cinnamon-sugar.

Homemade Ice Cream in A Bag: Place 1 cup milk, 2 tablespoons sugar, and 1 teaspoon vanilla in quart size zip top freezer bag; seal tightly. Then place 4 cups ice and ¼ cup rock salt in a one-gallon zip top freezer bag.  Place filled quart bag inside gallon bag with ice; seal.  Shake and knead bag until mixture freezes.  Delicious and so fun for the kids!

Recipe of the Week

Corn Salad

Serve with pork, beef, chicken, or fish.

1 can shoe peg corn, drained 1 tablespoon mayonnaise

2 tablespoons finely chopped onion 1 teaspoon apple cider vinegar

2 tablespoons diced green bell pepper ¼ teaspoon sugar

2 tablespoons diced red bell pepper cracked black pepper to taste

½ cup chopped ripe tomato

Toss vegetables together. Add other ingredients; mix well.  Refrigerate at least 2 hours before serving.  Makes about 4 – 5 ½ cup servings.  Double recipe for more servings.