What’s on your grill this Memorial Day weekend? Last year, we made do with what we had; high demand, among other issues, meant there were no classic Greene Grape burgers ready to buy at our whole animal butcher counter. True, our ground beef is the perfect 80/20 lean-to-fat ratio for burger making, and you’ll want to pick up plenty if you prefer a heftier patty. But this year, you’ll have no trouble finding all our Memorial Day hits! We’ve got burger patties ready for your grill, whether you prefer classic all-beef or a savory bacon and brisket twist, as well as all our favorite house made sausages. But what’s a Memorial Day cookout without sides?
Our deli counter is stocked with plenty of BBQ-friendly sides, but Head Chef Andrew Werblin knows that sometimes, you want to take things a little further. That’s why he’s sharing two of his favorite barbecue sides recipes: A very seasonal Spring Ramp Potato Salad, and a bright and summery Smashed Cucumber Salad.
Smashed Spring Cucumber Salad
- 6 medium Persian cucumbers or 2 Hot House cucumbers
- 1 cup English peas or Sugar Snap peas (cut in 1/3's)
- 1 tsp Kosher salt
- 1 garlic clove, finely grated or minced
- 1/4 cup tahini
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp miso paste
- 1 tsp ginger, finely grated or minced
- 1 tsp sugar
- 1 tsp sesame oil
- 2 scallions, sliced thinly on a bias
- 1 tsp toasted sesame seeds
For Persian cucumber, cut in half lengthwise and then in 4 pieces. For Hot House cucumber, cut in half lengthwise and cut into 8-10 pieces. Toss with salt and let sit for 1 hour up to 8 hours. Drain liquid and mix with peas.
Mix all remaining ingredients together to form dressing and toss with cucumber/pea mixture. Garnish with extra sesame seeds as desired.
Spring Ramp Potato Salad
- 3lb Yukon potatoes, cut in 2-in chunks, peeling optional as preferred
- 1/2 cup mayonnaise
- 1/4 bunch wild spring ramps, separated into stems and leaves, washed well and chopped
- 2 tbsp olive oil
- 1 cup celery, diced small
- 1/4 cup whole grain mustard
- 2 tbsp apple cider cinegar
- 1 tsp celery seed
1 tsp Kosher salt
- 1/2 tsp black pepper
Place potatoes in a pot and cover with cold water. Bring to boil, reduce to simmer and cook 15-20 minutes until fork tender.
While potatoes are cooking, heat olive oil in a small saute pan. Add ramp stems and cook over low heat for 5-7 minutes. Add ramp tops and saute for another 3-4 minutes to wilt. Place to the side to cool.
Drain potatoes and place back on low heat for 2-3 minutes, stirring frequently to dry potatoes. In a separate bowl, mix mayo, mustard, celery, celery seed, vinegar, salt and pepper. Whisk to combine. Add in potatoes and ramps and mix well, letting some potatoes mash to thicken the dressing. Taste for seasoning and adjust as preferred.