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for the love of food | by lisa pritchard mayfield Photography by michael williams It's almost time for the unoffiicial start of summer and outdoor parties – Memorial Day is right around the corner. While we're honoring our veterans and soldiers, let's kick off the season by enjoying a day with family, friends and, of course, food. Originally called Decoration Day, Memorial Day is meant to be a remembrance for those who have died in our nation's service. The holiday was officially proclaimed on May 5, 1868, and first observed on May 30, 1868, when flowers were placed on the graves of Union and Confederate soldiers at Arlington National Cemetery. Today, the celebration continues. And every good holiday deserves some amazing food. Whether you're packing the picnic basket or noshing at home, prepare a festive menu everyone will enjoy. Try this colorful menu with your guests this year. M Red, White and Blue Pita Pockets Packed with delicious fillings, these pocket sandwiches get their patriotic name from red peppers, white sour cream and tangy blue cheese. It's definitely an upgrade from your basic picnic sandwich. Great served hot or cold. 2 tablespoons red wine vinegar 4 teaspoons olive oil 2 garlic cloves, minced 1 pound beef top sirloin steak, thinly sliced 1/2 cup fat free sour cream 1/3 cup crumbled blue cheese 4 whole wheat pita pocket halves 2 cups torn red leaf lettuce 1/2 cup roasted sweet red peppers, drained and cut into strips 1/4 cup sliced red onion In a large resealable plastic bag, combine the vinegar, oil and garlic; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight. In a small bowl, combine sour cream and blue cheese; set aside. Drain and discard marinade. In a large nonstick skillet or wok coated with cooking spray, stir-fry beef for 2-3 minutes or until no longer pink. Line pita halves with lettuce, red peppers and onion; fill each with 1/3 cup beef. Serve with sour cream mixture. (4 servings) Red, White and Blueberry Green Salad The addition of berries to salad greens is a delicious way to usher in the summer season. The homemade raspberry dressing is amazing, but bottled raspberry vinaigrette works great in a pinch. The salad transforms into a main dish with the addition of sliced, grilled chicken. 2 cups mixed salad greens and spinach 1/4 cup crumbled feta cheese 2 tablespoons toasted almonds Sliced fresh strawberries Fresh blueberries Raspberry vinaigrette dressing (recipe below) Arrange greens on a plate or in a bowl. Spoon on feta and almonds; scatter with strawberries and blueberries. Serve dressing on the side, or toss immediately before serving. (4 servings) Raspberry Vinaigrette Dressing 1 tablespoon grated onions ¾ cup sugar 1 teaspoon dry mustard 1 teaspoon salt 1/3 cup raspberry vinegar 1 cup vegetable oil 1 ½ teaspoons poppy seeds Combine onion, sugar, mustard, salt and raspberry vinegar. Whirl in blender 15 seconds. Slowly add oil and poppy seeds; pulse blender to mix. Store in refrigerator. april/MAy 2013macon magazine I 75