Giant Eagle Market District's Memorial Day Recipes
If you're looking for some ideas for your Memorial Day cookout, check out these recipes from the Giant Eagle Market District!
Cowboy Beans
Serves: 6-8
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1 package Market District™ Bacon, chopped
- 2 cups Onions, chopped
- 15 oz can Kidney Beans, drained
- 15 oz can Butter Beans, drained
- 15 oz can Black Beans , drained
- 15 oz can Cannellini Beans, drained
- 1 jar Market District™ Signature BBQ Sauce
- ½ tsp Chipotle Powder
Directions:
In a large sauté pan, cook the bacon until lightly browned. Add the onions to the bacon and cook until translucent. Add the beans, BBQ sauce and chipotle powder. Cook until heated through and slightly thickened.
Savory Cantaloupe Salad
Serves: 8
Prep Time: 10 min
Cook Time: N/A
Ingredients:
- 1 Cantaloupe, peeled and cubed
- ¼ lb Sweet Sopressata, julienned **Available in the Charcuterie Department
- 2 oz Goat Cheese, crumbled **Available in the Cheese Department
- 1/3 cup Market District Olive Oil
- 3 tbsp White Balsamic Vinegar
- Salt and Pepper to taste
Directions:
Place all of the ingredients in a bowl and toss.
Spring Vegetable Potato Salad
Serves: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 2 tbsp Dijon mustard
- 1 tbsp White Balsamic Vinegar
- 1/4 cup Market District™ Tuscan Herb Olive Oil
- 1 pound small Yukon gold potatoes
- 1 pound asparagus, cut in 2-inch sections
- 2 cups leeks, sliced 1-inch thick
- 2 tbsp chives, snipped
- Salt and pepper to taste
Directions:
In a large bowl, whisk the mustard with the vinegar. Whisk in the oil in a thin stream and season with salt and pepper.
Bring a pot of salted water to a boil. Add the potatoes to one and cook for 20 minutes or until fork tender. Remove the potatoes and quarter them; add to the bowl. Cook the asparagus and leeks in the salted water for 5 minutes.
Drain and pat dry; add to the vinaigrette. Add the chives, season with salt and pepper and mix` the salad. Serve warm.
