20 Delicious Memorial Day Side Dishes Recipes Everyone Loves

Just in time for your Memorial Day feast, we’ve gathered 20 side dishes that are sure to steal the show at any barbecue or picnic. From creamy salads to grilled veggies, these recipes are not only delicious but also easy to whip up, making your holiday cooking a breeze. Dive into our roundup and find your next crowd-pleaser that everyone at the table will love!

Grilled Corn with Chili Lime Butter

Zesty summer evenings call for something equally vibrant, and that’s where this grilled corn with chili lime butter comes into play. I remember the first time I tried this combo at a backyard BBQ; it was a game-changer, and now it’s my go-to for any grill session.

Ingredients

• 4 ears of corn, husks on – I find leaving the husks on keeps them juicy while grilling.
• 1/2 cup unsalted butter, softened – Room temp is key for easy mixing.
• 1 tbsp chili powder – Adjust based on your heat preference, but this amount gives a nice kick.
• 1 lime, zested and juiced – Fresh lime makes all the difference here.
• 1/2 tsp salt – I like using sea salt for its subtle crunch.

Instructions

1. Preheat your grill to medium-high, about 400°F. A well-heated grill ensures those perfect char marks.
2. Soak the corn in water for 10 minutes. This step prevents the husks from burning too quickly.
3. Place the corn on the grill, close the lid, and cook for 15 minutes, turning every 5 minutes for even cooking.
4. While the corn cooks, mix the softened butter, chili powder, lime zest, lime juice, and salt in a small bowl until well combined.
5. Once the corn is done, carefully peel back the husks and slather each ear generously with the chili lime butter.
6. Serve immediately. The butter will melt beautifully over the hot corn, creating a mouthwatering glaze.

Heavenly doesn’t even begin to describe the first bite. The smoky char from the grill pairs perfectly with the tangy, spicy butter, and I love serving these with extra lime wedges on the side for an added zing.

Classic Macaroni Salad

Back in the day, my grandma would whip up her Classic Macaroni Salad for every family gathering, and it was always the first dish to disappear. I’ve tweaked her recipe slightly over the years, but the soul-soothing comfort it brings remains unchanged.

Ingredients

• 2 cups elbow macaroni (I swear by the whole wheat version for a nuttier flavor)
• 1/2 cup mayonnaise (Duke’s is my secret weapon for creaminess)
• 1/4 cup sweet pickle relish (the sweetness balances the tang perfectly)
• 1 tbsp yellow mustard (just a dollop for that classic color and zing)
• 1/2 cup diced celery (for that essential crunch)
• 1/4 cup finely diced red onion (soak in cold water for 5 minutes to mellow the bite)
• 2 hard-boiled eggs, chopped (room temp eggs blend smoother, trust me)
• 1 tsp sugar (a pinch to round out the flavors)
• 1/2 tsp salt (adjust after tasting, the relish adds saltiness too)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water like the sea to flavor the pasta from within.
2. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: A quick rinse removes excess starch, preventing a gummy salad.
4. In a large mixing bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, sugar, salt, and black pepper until smooth.
5. Add the cooled macaroni, diced celery, red onion, and chopped eggs to the bowl. Gently fold until everything is evenly coated with the dressing.
6. Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Tip: Overnight chilling takes this salad to the next level.

Now, this Classic Macaroni Salad is creamy with just the right amount of crunch, and the sweet-tangy dressing clings to every nook of the pasta. Serve it atop a bed of lettuce for a colorful presentation or alongside grilled meats for a picnic-perfect side.

Potato Salad with Mustard Dressing

Remember those summer picnics where the potato salad was the star? That’s exactly what I was thinking about when I whipped up this Potato Salad with Mustard Dressing. It’s creamy, tangy, and has just the right amount of crunch to make every bite interesting.

Ingredients

• 2 lbs red potatoes, cubed (I leave the skins on for extra texture and nutrients)
• 1/2 cup mayonnaise (I’m a fan of Duke’s for its tangy flavor)
• 2 tbsp whole grain mustard (this adds a lovely texture and pop of flavor)
• 1 tbsp apple cider vinegar (for a slight tang that balances the richness)
• 1/2 cup diced celery (for that essential crunch)
• 1/4 cup finely chopped red onion (soak in cold water for 5 minutes to mellow the sharpness if you prefer)
• 2 hard-boiled eggs, chopped (I prefer room temp eggs here for easier peeling)
• Salt and pepper to taste (I like to start with 1/2 tsp salt and adjust from there)

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until just tender. Tip: Test a piece with a fork; it should slide off easily but not be mushy.
2. Drain the potatoes and let them cool slightly in the colander. This helps them firm up a bit so they don’t break apart when mixed.
3. In a large bowl, whisk together the mayonnaise, whole grain mustard, and apple cider vinegar until smooth. Tip: If the dressing seems too thick, a splash of water can loosen it up.
4. Add the slightly cooled potatoes, diced celery, red onion, and chopped eggs to the bowl with the dressing. Gently fold everything together until well coated. Tip: Be gentle to keep the potatoes intact.
5. Season with salt and pepper, then refrigerate for at least 1 hour before serving to let the flavors meld.

After chilling, this potato salad has the perfect balance of creamy and crunchy textures, with the mustard dressing adding a bright, tangy flavor that’s irresistible. Serve it on a bed of greens for a colorful presentation or alongside grilled meats for a hearty meal.

Baked Beans with Bacon

There’s something undeniably comforting about a pot of baked beans simmering away in the oven, especially when it’s laced with crispy, smoky bacon. I remember my grandma’s version, always a hit at family gatherings, and while I’ve tweaked it a bit over the years, the soul of the dish remains the same.

Ingredients

• 1 pound dry navy beans – I like to soak these overnight for the creamiest texture.
• 8 ounces thick-cut bacon, chopped – because everything’s better with bacon, right?
• 1 medium onion, diced – yellow onions are my go-to for their sweetness when cooked.
• 1/2 cup molasses – this gives the beans that deep, rich color and flavor.
• 1/4 cup brown sugar – for a touch of sweetness that balances the smokiness.
• 1 tablespoon mustard – I use Dijon for its sharpness, but any will do.
• 1 teaspoon salt – to taste, but don’t skimp; it brings all the flavors together.
• 4 cups water – enough to cover the beans and create a saucy consistency.

Instructions

1. Preheat your oven to 325°F (163°C) – a low and slow bake is key for tender beans.
2. In a large oven-safe pot, cook the chopped bacon over medium heat until crispy, about 10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
3. Add the diced onion to the bacon drippings and sauté until translucent, about 5 minutes. This builds a flavor base that’s irresistible.
4. Stir in the soaked and drained navy beans, molasses, brown sugar, mustard, salt, and water. Tip: Make sure the beans are submerged for even cooking.
5. Bring the mixture to a simmer on the stove, then cover and transfer to the preheated oven. Bake for 4 hours, checking occasionally to ensure the beans are still covered with liquid. Tip: If the beans look dry, add a bit more water.
6. After 4 hours, stir in the reserved bacon and bake uncovered for another 30 minutes to thicken the sauce. Tip: The beans are done when they’re tender and the sauce is glossy and reduced.

What you’ll end up with is a pot of beans that’s perfectly balanced between sweet, smoky, and savory, with a texture that’s creamy yet holds its shape. Serve it alongside cornbread for a classic combo, or get creative by topping a baked potato for a hearty meal.

Coleslaw with Apple Cider Vinegar

Many of us have that one dish that brings back memories of summer picnics and family gatherings. For me, it’s coleslaw, but not just any coleslaw—my version with apple cider vinegar adds that perfect tangy twist. It’s a recipe I’ve tweaked over the years, and today, I’m sharing it with you.

Ingredients

• 1 medium head of green cabbage, thinly sliced (I love the crunch it gives)
• 2 large carrots, grated (for a pop of color and sweetness)
• 1/2 cup mayonnaise (I prefer the full-fat version for creaminess)
• 1/4 cup apple cider vinegar (the star of the show, adds a lovely tang)
• 2 tbsp sugar (just enough to balance the acidity)
• 1 tsp celery seed (a little secret for depth of flavor)
• Salt and pepper to taste (I always start with 1/2 tsp salt and adjust)

Instructions

1. In a large bowl, combine the thinly sliced cabbage and grated carrots.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
3. Pour the dressing over the cabbage and carrots. Tip: Let the dressing sit for a minute before mixing to allow the sugar to dissolve.
4. Toss everything together until the vegetables are evenly coated. Tip: Use your hands for the best mix, but be gentle to keep the cabbage crisp.
5. Cover and refrigerate for at least 1 hour before serving. Tip: This resting time lets the flavors meld beautifully.

So there you have it—a coleslaw that’s crisp, tangy, and just sweet enough. It’s perfect alongside grilled meats or even piled high on a pulled pork sandwich for an extra crunch.

Watermelon Feta Salad

Craving something refreshing yet savory to beat the summer heat? I stumbled upon this Watermelon Feta Salad during a backyard BBQ last summer, and it’s been my go-to for quick, flavorful dishes ever since. The contrast between the sweet watermelon and salty feta is simply irresistible.

Ingredients

• 4 cups of cubed watermelon (I like mine seedless for less hassle)
• 1 cup crumbled feta cheese (the block kind gives a better texture than pre-crumbled)
• 1/4 cup extra virgin olive oil (my pantry staple for dressings)
• 2 tbsp fresh lime juice (about 1 large lime, and yes, fresh makes all the difference)
• 1/4 cup thinly sliced red onion (soak them in cold water for 10 minutes if you want to mellow the sharpness)
• 1/4 cup fresh mint leaves, torn (no substitutes here, the freshness is key)
• Salt and freshly ground black pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. In a large bowl, combine the cubed watermelon and crumbled feta cheese.
2. In a small bowl, whisk together the extra virgin olive oil and fresh lime juice until well combined.
3. Add the thinly sliced red onion and torn mint leaves to the watermelon and feta mixture.
4. Drizzle the dressing over the salad and gently toss to combine, being careful not to break the watermelon cubes.
5. Season with salt and freshly ground black pepper to taste, then give it one final gentle toss.
6. Let the salad sit for about 5 minutes before serving to allow the flavors to meld together.

Unbelievably simple, this salad is a burst of flavors and textures in every bite—juicy, creamy, and crisp. Serve it on a hot day with a chilled glass of rosé for the ultimate summer experience.

Grilled Vegetable Skewers

Craving something light yet flavorful for your summer BBQ? I’ve been obsessed with these Grilled Vegetable Skewers lately, not just because they’re a breeze to make, but also because they’re a fantastic way to use up all those vibrant veggies from my garden. Trust me, even the meat-lovers at your table will be reaching for seconds.

Ingredients

• 2 zucchinis, sliced into 1-inch rounds (I love the slight crunch they retain)
• 1 red bell pepper, cut into 1-inch pieces (the sweetness is unreal)
• 1 yellow bell pepper, ditto (adds a pop of color)
• 1 red onion, quartered and layers separated (they caramelize beautifully)
• 8 oz whole mushrooms (cremini are my go-to for their meaty texture)
• 1/4 cup extra virgin olive oil (yes, it has to be extra virgin for that fruity note)
• 2 tbsp balsamic vinegar (for that tangy kick)
• 1 tsp garlic powder (because fresh garlic burns too quickly)
• 1 tsp dried oregano (it’s the secret herb here)
• Salt and pepper to taste (but be generous with the pepper)

Instructions

1. Preheat your grill to medium-high, about 400°F. A clean grill is key, so give those grates a good brush.
2. In a large bowl, whisk together the olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper. Tip: Let this sit for a minute to let the flavors marry.
3. Add all the veggies to the bowl and toss until evenly coated. Don’t be shy; get in there with your hands if you have to.
4. Thread the veggies onto skewers, alternating colors and types for that Instagram-worthy look. Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
5. Place the skewers on the grill and cook for about 10-12 minutes, turning every 3 minutes, until the veggies are charred and tender. Tip: Keep a spray bottle of water handy for any flare-ups.

Vibrant and bursting with flavor, these skewers are a testament to how simple ingredients can shine. Serve them over a bed of quinoa for a hearty meal, or alongside your favorite grilled meats for a crowd-pleasing side. The caramelized edges and smoky undertones? Absolutely divine.

Deviled Eggs with Paprika

Kicking off summer picnics with a classic that never fails to impress, I’m sharing my go-to deviled eggs recipe. There’s something about the creamy yolk mixture paired with a sprinkle of paprika that brings back memories of family gatherings under the sun.

Ingredients

• 6 large eggs (I’ve found room temperature eggs peel easier, so I take them out of the fridge about 30 minutes before boiling.)
• 1/4 cup mayonnaise (Duke’s is my secret for extra creaminess.)
• 1 teaspoon yellow mustard (Just a hint for that classic tang.)
• 1/2 teaspoon white vinegar (A splash brightens up the filling.)
• Salt to taste (I like a pinch of sea salt for its subtle crunch.)
• Paprika for garnish (A smoky Spanish variety adds depth.)

Instructions

1. Place the eggs in a single layer at the bottom of a saucepan and cover with water by about an inch.
2. Bring the water to a rolling boil over high heat, then cover the pan and remove it from the heat. Let the eggs sit for 12 minutes for perfectly firm yolks.
3. Transfer the eggs to a bowl of ice water to cool for at least 5 minutes; this stops the cooking process and makes peeling a breeze.
4. Once cooled, gently tap each egg on the counter and roll to crack the shell, then peel under running water for smooth eggs.
5. Slice each egg in half lengthwise and carefully pop out the yolks into a mixing bowl.
6. Mash the yolks with a fork, then stir in the mayonnaise, mustard, vinegar, and salt until smooth and creamy.
7. Spoon or pipe the yolk mixture back into the egg white halves.
8. Sprinkle each egg with paprika just before serving for a pop of color and flavor.

Just like that, you’ve got a tray of deviled eggs that are as pleasing to the eye as they are to the palate. The creamy filling contrasts beautifully with the tender whites, and that smoky paprika finish? It’s a game-changer. Try serving them on a bed of arugula for an elegant touch at your next brunch.

Garlic Butter Roasted Potatoes

Sometimes, all you need is a side dish that steals the show, and these Garlic Butter Roasted Potatoes do just that. I remember the first time I made them; the aroma filled my kitchen, and I knew they were going to be a hit.

Ingredients

• 2 lbs baby potatoes, halved (I love the creamy texture they bring)
• 4 tbsp unsalted butter, melted (because everything’s better with butter)
• 3 garlic cloves, minced (fresh is best for that punchy flavor)
• 1 tbsp olive oil (extra virgin is my go-to for roasting)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 2 tbsp fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet. This ensures they roast evenly instead of steaming.
4. Roast in the preheated oven for 25 minutes. Halfway through, give them a stir for uniform browning.
5. While the potatoes roast, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
6. After 25 minutes, drizzle the garlic butter over the potatoes and toss to coat. Return to the oven for another 10 minutes.
7. Sprinkle with chopped parsley before serving for a fresh contrast to the rich flavors.

Buttery and crisp on the outside, tender on the inside, these potatoes are a dream. Serve them alongside a juicy steak or fold them into a breakfast hash for a delicious twist.

Caprese Salad with Balsamic Glaze

Oh, how I adore the simplicity and freshness of a Caprese Salad, especially during these warm summer months. It’s my go-to dish when I want something light yet satisfying, and the balsamic glaze adds just the right touch of sweetness and acidity to bring all the flavors together.

Ingredients

• 2 large, ripe tomatoes (I always look for ones that are firm yet give a little under pressure)
• 8 oz fresh mozzarella cheese (the kind packed in water is my favorite for its creaminess)
• 1/4 cup fresh basil leaves (nothing beats the aroma of freshly picked basil)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp balsamic glaze (homemade or store-bought, both work wonders)
• Salt and freshly ground black pepper (to taste, but don’t be shy with the pepper)

Instructions

1. Slice the tomatoes into 1/4-inch thick rounds. Tip: Use a serrated knife for cleaner cuts.
2. Slice the mozzarella into similar thickness as the tomatoes. Tip: Pat the cheese dry with a paper towel to prevent the salad from getting watery.
3. Arrange the tomato and mozzarella slices alternately on a serving plate, slightly overlapping for a beautiful presentation.
4. Tuck the fresh basil leaves between the tomato and mozzarella slices. Tip: Tear the leaves gently to release their aromatic oils.
5. Drizzle the extra virgin olive oil evenly over the arranged slices.
6. Generously season with salt and freshly ground black pepper.
7. Finish by drizzling the balsamic glaze over the top in a zigzag pattern for a decorative touch.

As you take your first bite, the creamy mozzarella perfectly balances the juicy tomatoes, while the basil and balsamic glaze add layers of flavor that are simply irresistible. Serve this salad with a slice of crusty bread to soak up all the delicious juices, or enjoy it as is for a light, refreshing meal.

Sweet Potato Casserole with Marshmallows

Perfect for any holiday table or cozy family dinner, this Sweet Potato Casserole with Marshmallows is a dish that brings warmth and sweetness to every bite. I remember the first time I made it; the aroma of cinnamon and toasted marshmallows filled the kitchen, instantly making it a family favorite.

Ingredients

• 3 large sweet potatoes (about 2 lbs), peeled and cubed – I find the dish tastes best when the potatoes are fresh and firm.
• 1/2 cup unsalted butter, melted – I always use unsalted to control the dish’s sweetness.
• 1/4 cup milk – Whole milk gives the casserole a creamier texture.
• 1/2 cup brown sugar – Packed tightly for that deep molasses flavor.
• 1 tsp vanilla extract – Pure vanilla adds a lovely aroma.
• 1/2 tsp cinnamon – A must for that warm spice note.
• 1/4 tsp nutmeg – Just a pinch enhances the sweetness.
• 2 cups mini marshmallows – They toast beautifully on top.

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Tip: Lightly greasing ensures easy serving later.
2. Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Tip: A fork should easily pierce the potatoes when they’re ready.
3. Drain the potatoes and return them to the pot. Add the melted butter, milk, brown sugar, vanilla extract, cinnamon, and nutmeg. Mash until smooth. Tip: For extra smoothness, use a hand mixer.
4. Transfer the mashed sweet potatoes to the prepared baking dish and spread evenly. Top with mini marshmallows.
5. Bake for 25-30 minutes, or until the marshmallows are golden brown. Tip: Keep an eye on the marshmallows to prevent burning.

Delightfully creamy with a crispy, toasted marshmallow topping, this casserole is a dream. Serve it alongside your main dish or enjoy it as a sweet ending to your meal.

Grilled Asparagus with Lemon Zest

Just last weekend, I found myself staring at a bunch of asparagus at the farmers’ market, and I knew I had to grill them with a bit of lemon zest for that perfect summer side. There’s something about the char and the citrus that makes this dish a staple in my kitchen during these warmer months.

Ingredients

• 1 lb fresh asparagus, ends trimmed (I like to snap the ends off where they naturally break for the most tender stalks)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp sea salt (the coarse kind adds a nice texture)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)
• Zest of 1 lemon (I use a microplane for the finest zest)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. In a large bowl, toss the asparagus with olive oil, sea salt, and black pepper until evenly coated. Tip: Lay them out in a single layer on a tray for easy transport to the grill.
3. Place the asparagus on the grill perpendicular to the grates to prevent them from falling through. Grill for 3-4 minutes per side, looking for those beautiful char marks as your cue to flip.
4. Once grilled to your liking, transfer the asparagus to a serving platter and immediately sprinkle with lemon zest. Tip: The heat helps the zest release its oils, amplifying the flavor.
5. For an extra touch, drizzle with a bit more olive oil right before serving. Tip: If you’re serving this at a dinner party, arrange the asparagus in a crisscross pattern for a fancy presentation.

Kicking back with this dish, you’ll notice how the smokiness from the grill pairs perfectly with the bright lemon zest, creating a symphony of flavors. Serve it alongside a creamy risotto or as a topping for a fresh salad to mix things up.

Cucumber Tomato Salad

Whenever I think of summer, my mind instantly goes to this refreshing Cucumber Tomato Salad. It’s the perfect blend of crisp and juicy, and it’s been a staple at my family barbecues for as long as I can remember. Just last week, my niece asked for the recipe, and it hit me—why not share it with all of you?

Ingredients

• 2 large cucumbers, thinly sliced (I leave the skin on for extra crunch)
• 1 pint cherry tomatoes, halved (the sweeter, the better in my book)
• 1/4 cup red onion, finely diced (soak in cold water for 10 minutes if you’re sensitive to the sharpness)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp apple cider vinegar (adds a nice tang)
• 1 tsp honey (just a touch to balance the acidity)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• 1/4 cup feta cheese, crumbled (optional, but highly recommended)
• A handful of fresh basil leaves, torn (for that aromatic finish)

Instructions

1. In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, and diced red onion.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and honey until well combined. Tip: If the honey is too thick, warm it slightly for easier mixing.
3. Pour the dressing over the cucumber and tomato mixture. Gently toss to ensure everything is evenly coated. Tip: Use a salad spinner to dry your cucumbers and tomatoes for the crispiest salad.
4. Season with salt and freshly ground black pepper to your liking. Remember, the feta will add saltiness, so adjust accordingly.
5. Sprinkle the crumbled feta cheese and torn basil leaves over the top for the final touch. Tip: Adding the basil last keeps its flavor vibrant and fresh.

Kicking back with a bowl of this salad, you’ll love the contrast between the cool cucumbers and the burst of sweetness from the tomatoes. Serve it alongside grilled chicken or fish for a light summer meal, or enjoy it straight from the bowl—I won’t judge!

Cheesy Garlic Bread

Craving something warm, cheesy, and utterly comforting? I recently found myself in just such a mood, and nothing hits the spot quite like homemade cheesy garlic bread. It’s my go-to when I need a quick fix that feels a little indulgent but is surprisingly simple to whip up.

Ingredients

• 1 loaf of French bread – I like to pick up a fresh one from the bakery section for that extra crunch.
• 1/2 cup unsalted butter, softened – Trust me, softening it makes all the difference in spreading.
• 4 cloves garlic, minced – The more, the merrier in my book, but adjust to your taste.
• 1 tbsp fresh parsley, chopped – It adds a nice pop of color and freshness.
• 1 cup shredded mozzarella cheese – Because what’s garlic bread without that gooey cheese pull?
• 1/4 cup grated Parmesan cheese – For that extra layer of flavor.

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Slice the French bread in half lengthwise and place both halves cut-side up on the prepared baking sheet.
3. In a small bowl, mix together the softened butter, minced garlic, and chopped parsley until well combined. Tip: Letting the butter sit out for about 30 minutes before starting makes it easier to mix.
4. Evenly spread the garlic butter mixture over the cut sides of the bread. Tip: A rubber spatula works great for this and helps prevent tearing the bread.
5. Sprinkle the shredded mozzarella and grated Parmesan cheese over the buttered bread. Tip: For an extra cheesy top, you can lightly press the cheese into the butter to help it adhere.
6. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden. Keep an eye on it after the 10-minute mark to avoid burning.
7. Remove from the oven and let it cool for a couple of minutes before slicing. This brief wait helps the cheese set a bit, making it easier to cut.

The edges are perfectly crisp, while the center stays soft and loaded with garlicky, buttery goodness. Serve it alongside your favorite pasta dish or enjoy it as a standalone snack—either way, it’s bound to disappear quickly.

Pasta Salad with Italian Dressing

Unbelievably easy and endlessly customizable, this pasta salad with Italian dressing is my go-to for summer picnics and potlucks. I remember the first time I made it, thinking it was too simple to be good, but the flavors meld together in a way that’s both refreshing and satisfying.

Ingredients

• 8 oz rotini pasta – I love how the spirals hold the dressing.
• 1/2 cup extra virgin olive oil – my go-to for its fruity notes.
• 1/4 cup red wine vinegar – adds a nice tang.
• 1 tbsp Italian seasoning – because fresh is great, but dried is more convenient.
• 1 tsp garlic powder – for that punch of flavor.
• 1/2 tsp salt – just enough to enhance the other flavors.
• 1/4 tsp black pepper – freshly ground, if you have it.
• 1 cup cherry tomatoes, halved – they’re like little bursts of sweetness.
• 1/2 cup sliced black olives – I prefer the ones with the pits removed for ease.
• 1/4 cup diced red onion – soak in cold water for 10 minutes if you want to mellow the bite.
• 1/2 cup diced cucumber – for crunch.
• 1/4 cup grated Parmesan cheese – because cheese makes everything better.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for the best pasta flavor.
2. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper in a large bowl. Tip: Letting the dressing sit for a few minutes helps the flavors meld.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming gummy.
5. Add the cooled pasta to the bowl with the dressing, along with the cherry tomatoes, black olives, red onion, and cucumber. Toss to combine.
6. Sprinkle with grated Parmesan cheese and toss lightly. Tip: Adding the cheese last ensures it doesn’t clump together.

Here’s the deal: this pasta salad is all about the contrast between the creamy dressing and the crisp vegetables. Serve it chilled on a hot day, or pack it for your next outdoor adventure. The flavors only get better as they sit, making it a perfect make-ahead dish.

Grilled Peach and Arugula Salad

Diving into summer salads has become my favorite way to beat the heat, and this Grilled Peach and Arugula Salad is a game-changer. It’s the perfect blend of sweet and peppery, with a hint of smokiness that’ll have you coming back for seconds.

Ingredients

• 2 ripe peaches, halved and pitted (I find slightly firm peaches grill better)
• 4 cups arugula (the peppery kick is essential)
• 1/4 cup crumbled goat cheese (because creamy tang is everything)
• 1/4 cup chopped walnuts (for that crunch we all crave)
• 2 tbsp extra virgin olive oil (my go-to for dressings)
• 1 tbsp balsamic vinegar (aged is my preference for depth)
• 1 tsp honey (to balance the acidity)
• Salt and freshly ground black pepper (to season, but don’t overdo it)

Instructions

1. Preheat your grill to medium-high, about 400°F, ensuring the grates are clean to prevent sticking.
2. Brush the peach halves lightly with olive oil to avoid drying out on the grill.
3. Place peaches cut side down on the grill. Grill for 3-4 minutes until you see those beautiful char marks.
4. Flip the peaches and grill for another 2 minutes. They should be tender but not mushy.
5. In a large bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
6. Add the arugula to the bowl and toss gently to coat every leaf with the dressing.
7. Divide the arugula among plates, top with grilled peach halves, sprinkle with goat cheese and walnuts.
8. Serve immediately to enjoy the contrast of warm peaches with cool, crisp arugula.

Out of the ordinary, this salad brings a symphony of textures and flavors to your table. The smokiness of the peaches pairs wonderfully with the creamy goat cheese, while the walnuts add a delightful crunch. Try serving it alongside grilled chicken for a hearty summer meal.

Broccoli Salad with Raisins and Sunflower Seeds

Great memories are made around the table, and this Broccoli Salad with Raisins and Sunflower Seeds is no exception. I first stumbled upon this recipe during a summer potluck, and it’s been a staple in my kitchen ever since. It’s the perfect blend of crunchy, sweet, and savory, with a dressing that ties everything together beautifully.

Ingredients

• 4 cups of fresh broccoli florets (I like to chop them into bite-sized pieces for easier eating)
• 1/2 cup of raisins (the plump, juicy ones work best here)
• 1/4 cup of sunflower seeds (toasted for an extra crunch)
• 1/2 cup of mayonnaise (I swear by the full-fat version for creaminess)
• 2 tablespoons of apple cider vinegar (it adds a nice tang)
• 1 tablespoon of sugar (just enough to balance the acidity)
• 1/4 teaspoon of salt (to enhance all the flavors)

Instructions

1. In a large mixing bowl, combine the broccoli florets, raisins, and sunflower seeds.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and salt until smooth. Tip: Taste the dressing before adding it to the salad to adjust the sweetness or tanginess to your liking.
3. Pour the dressing over the broccoli mixture and toss until everything is evenly coated. Tip: Let the salad sit for at least 30 minutes in the fridge before serving to allow the flavors to meld together.
4. Give the salad a final toss before serving to redistribute the dressing. Tip: For an extra pop of color and flavor, sprinkle some additional sunflower seeds on top right before serving.

Perfect for picnics or as a refreshing side dish, this broccoli salad offers a delightful contrast of textures and flavors. The creamy dressing clings to every nook and cranny of the broccoli, while the raisins add little bursts of sweetness. Serve it in a hollowed-out watermelon for a fun, summery presentation that’s sure to impress.

Cornbread Muffins with Honey Butter

How many times have I found myself craving something sweet yet comforting, only to remember the simplicity and warmth of cornbread muffins? Today, I’m sharing my go-to recipe for Cornbread Muffins with Honey Butter, a dish that never fails to bring a smile to my face and those around my table.

Ingredients

• 1 cup yellow cornmeal – I love the slight sweetness and vibrant color it adds.
• 1 cup all-purpose flour – for that perfect, tender crumb.
• 1/4 cup granulated sugar – just enough to sweeten the deal.
• 1 tbsp baking powder – the secret to getting those muffins nice and fluffy.
• 1/2 tsp salt – to balance all the flavors.
• 1 cup milk – whole milk makes them richer, but any will do.
• 1 large egg – I always use room temperature eggs for even mixing.
• 1/4 cup unsalted butter, melted – because everything’s better with butter.
• 1/4 cup honey – for the honey butter, and yes, the darker the honey, the more flavor it packs.
• 1/2 cup softened unsalted butter – for the honey butter, softened to room temperature for easy mixing.

Instructions

1. Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, egg, and melted butter until smooth. Tip: Make sure your melted butter isn’t too hot to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so a few lumps are okay.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
7. While the muffins bake, make the honey butter by beating together the softened butter and honey until light and fluffy.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these muffins are a dream—crispy on the outside, moist and tender on the inside. Slather them with honey butter while still warm, and watch how the flavors meld together beautifully. Perfect for breakfast, brunch, or as a sweet snack any time of day.

Roasted Beet and Goat Cheese Salad

Every time I think about making a salad that’s both vibrant and packed with flavor, my mind immediately goes to this Roasted Beet and Goat Cheese Salad. It’s a dish that never fails to impress, whether I’m serving it at a dinner party or enjoying it as a hearty lunch. The combination of earthy beets, creamy goat cheese, and crunchy walnuts is simply irresistible.

Ingredients

• 3 medium beets, peeled and diced into 1-inch cubes (I find that golden beets add a beautiful color contrast)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 tsp sea salt (I prefer the subtle flavor it brings out in the beets)
• 1/4 tsp freshly ground black pepper
• 4 cups mixed greens (I love a mix of arugula and spinach for a peppery bite)
• 1/2 cup crumbled goat cheese (room temperature blends easier)
• 1/4 cup chopped walnuts, toasted (for that essential crunch)
• 2 tbsp balsamic vinegar (a good quality one makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures the beets roast evenly.
2. Toss the diced beets with olive oil, sea salt, and black pepper in a large bowl until evenly coated.
3. Spread the beets in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until they’re tender and slightly caramelized.
4. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they’re fragrant and lightly browned. Tip: Keep an eye on them to prevent burning.
5. In a large salad bowl, combine the mixed greens, roasted beets, toasted walnuts, and crumbled goat cheese.
6. Drizzle the salad with balsamic vinegar just before serving. Tip: Adding the vinegar last prevents the greens from wilting too quickly.

Vibrant and full of contrasting textures, this salad is a feast for the senses. Serve it with a slice of crusty bread to soak up any leftover dressing, or add grilled chicken for a more substantial meal.

Green Bean Almondine

First off, let me tell you, Green Bean Almondine is the side dish that stole my heart at a cozy dinner party last fall. It’s simple, elegant, and the crunch of toasted almonds? Absolutely divine.

Ingredients

• 1 lb fresh green beans, trimmed (I like them crisp-tender, not mushy)
• 1/4 cup sliced almonds (toasting them brings out a nutty depth)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 small shallot, minced (for a subtle, sweet onion flavor)
• 1 garlic clove, minced (fresh is best, no jarred stuff here)
• 1/2 lemon, juiced (about 1 tbsp, for a bright finish)
• Salt and freshly ground black pepper (to season, but we’ll be specific)

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and blanch for 3 minutes until bright green but still crisp. Immediately plunge into ice water to stop cooking. Drain well.
2. In a large skillet over medium heat, toast the almonds, stirring frequently, for 2-3 minutes until golden and fragrant. Remove and set aside.
3. In the same skillet, heat butter and olive oil over medium heat. Add the shallot and garlic, sautéing for 1-2 minutes until soft but not browned.
4. Add the blanched green beans to the skillet, tossing to coat in the butter mixture. Cook for 2-3 minutes until heated through.
5. Remove from heat. Stir in the lemon juice, toasted almonds, and season with 1/4 tsp salt and 1/8 tsp black pepper. Toss everything together.

Great for a dinner party or a quiet night in, this dish offers a delightful contrast of textures—crisp beans, creamy butter, and crunchy almonds. Serve it alongside roasted chicken or as part of a vegetarian feast for a touch of elegance.

Conclusion

Celebrate your Memorial Day with these 20 mouthwatering side dishes that are sure to impress your family and friends! From classic favorites to unique twists, there’s something for everyone to enjoy. Don’t forget to try out these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these delicious ideas handy for your next gathering. Happy cooking!

Bella Bacinos