Looking for a festive menu to celebrate Memorial Day—even if the occasion this year is accomplished with more social distance that in years past? Fear not: We’ve figured out the entire meal for you. Fresh from the grill baby back ribs, creamy potato salad, and a crisp summery bean salad share the spotlight with a zesty green goddess dip to kick off the menu and a homey strawberry-rhubarb crumble to finish the feast.
Although this green goddess dressing is wonderful in a salad, you can also serve it with potato chips or crudités for dipping.
Nowadays, potato salad often seems to arrive with all sorts of “new” ingredients, which might be tasty, but just don’t evoke the simple dish you remember. For those of you who think old ways are often the best ways, here is a recipe that makes nearly everyone recall family picnics or mom’s potato salad.
Use the freshest ingredients you can find to prepare this simple salad, which showcases early summer beans at their seasonal best.
Baby back ribs are leaner than spareribs, but their flavor is not quite as intense. This preparation compensates with a marinade and a tangy sauce with a kick of spice.
Strawberries and rhubarb are still peak of season right now, so it’s just the right time to pair these complementary ingredients underneath a crisp topping of oats, nuts and sugar.