Glazed Meat Loaf

Ingredients

• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup lemon juice, divided
• 1 teaspoon mustard powder
• 2 pounds ground beef
• 3 slices bread, broken up into small pieces
• 1/4 cup chopped onion
• 1 egg, beaten
• 1 teaspoon beef bouillon granules

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
3. In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

Grilled Wild Salmon

Ingredients

 

 8 fingerling potatoes (about 8 ounces)

4 small red onions, cut into 1-inch slices (about 1 pound) 

4 Vidalia spring onions, quartered (about 8 ounces)

4 cipollini onions (about 4 ounces)

2 cups sliced fennel (about 7 ounces)

1 tablespoon extravirgin olive oil

Cooking spray 

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided 

1 tablespoon chopped fennel fronds

1 tablespoon chopped fresh parsley

4 (6-ounce) salmon fillets 

2 cups pea tendrils or baby spinach 

1/4 cup Preserved Lemon Vinaigrette

Preparation

1. Prepare grill.
2. Place potatoes in a large pan of boiling water; cook 8 minutes or until tender. Add onions and sliced fennel; cook 3 minutes or until onions are tender. Drain and plunge into ice water; drain.
3. Toss vegetables with oil. Place vegetables on grill rack coated with cooking spray; grill 4 minutes on each side or until tender and lightly browned. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, fennel fronds, and parsley.
4. Sprinkle salmon with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place salmon on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 salmon fillet onto each of 4 plates. Toss pea tendrils with Preserved Lemon Vinaigrette. Place about 1/2 cup pea tendril mixture over salmon. Add 1 1/2 cups grilled vegetables to each serving, and serve immediately.

Chris Hastings, Hot and Hot Fish Club, Birmingham, Alabama, Cooking Light

Memorial Day Treat

Ingredients
4 large egg whites
1/4 teaspoon cream of tartar
1 1/4 cups sugar, divided
1 (8-ounce) carton plain fat-free yogurt
3/4 cup commercial crème fraîche
1 cup sliced strawberries
1 cup blackberries
1 cup blueberries

Preparation
1| Preheat oven to 250°.

2| Cover a baking sheet with parchment paper. Draw 8 (3-inch) circles on paper. Turn the paper over; secure with masking tape. Beat the egg whites and cream of tartar with a mixer at high speed until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Divide egg white mixture evenly among 8 drawn circles on baking sheet. Shape the meringues into nests with 1-inch sides using the back of a spoon. Bake at 250° for 1 hour. Turn oven off; cool meringues in closed oven for at least 2 hours or until completely dry. Carefully remove the meringues from paper.

3| Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape into a bowl using a rubber spatula. Combine 1/2 cup sugar, drained yogurt, and crème fraîche. Spoon the yogurt mixture evenly into the meringues. Top each serving with 2 tablespoons each of strawberries, blackberries, and blueberries.