With Memorial Day just around the corner, this time of year is full of picnics and pitch-ins. It’s grilling season, which means most people expect to eat the picnic staples: hotdogs and hamburgers. While this is a quick and easy way to feed lots of people, burgers won’t please everyone.

Vegetarians have been getting the shaft at picnics for decades because most picnic hosts stick to these traditional options. But rest assured, feeding those who don’t eat meat won’t require lots of extra preparation. Most of the fresh produce you’ll need can be found right here.

Feeding vegetarians may seem foreign to you, but finding tasty meatless recipes is easier than you think! You will be greatly appreciated by simply providing a fresh green salad or even a meatless pasta salad! These light options will provide vegheads with a filling main course or even a healthy side dish for those who still love hotdogs and hamburgers.

So go ahead, visit your local Marsh to pick up the fresh fruits and crisp veggies for these quick and easy veggie recipes. Whether you’re planning for vegetarian guests, or you’d just like to offer a few lighter options, your guests will love these three Memorial Day salads. For more vegetarian recipes, check out our Recipe Box.

Rob & Lisa’s Escape Salad

4 Servings

• ½ of a medium pineapple, cored, cut into 1/2-inch-thick slices
• 1 medium mango, cut into 1/2-inch-thick slices
• 4 cups torn salad greens
• 1 cup jicama sticks (2 inch)
• 1 cup cherry tomatoes, halved
• ¼ cup KRAFT Balsamic Vinaigrette Dressing

1. PREHEAT greased grill to medium-high heat. Grill fruit 3 min. on each side or until lightly browned on both sides.
2. CUT grilled fruit into 2-inch sticks; place in large salad bowl.
3. ADD greens, jicama and tomatoes; toss lightly. Drizzle with dressing just before serving.

Fresh Tomato & Tomatillo Salad

8 Servings

• 1 bunch fresh cilantro, divided
• ½ cup KRAFT Zesty Italian Dressing
• 2 cloves garlic
• 10 cherry tomatoes, cut in half
• 4 tomatillos, each cut into 8 wedges
• 1 small onion, cut in half, thinly sliced
• 2 large tomatoes, cut into 1/2-inch-thick slices
• 1 Tbsp. chopped fresh basil
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. CHOP enough cilantro to measure 1 Tbsp.; set aside. Blend dressing, remaining cilantro and garlic in blender until smooth.
2. COMBINE 1/2 cup dressing mixture with cherry tomatoes, tomatillos and onions.
3. ARRANGE tomato slices on large platter; drizzle with remaining dressing mixture. Top with basil, reserved cilantro, cherry tomato mixture and cheese.

Vegetable Tortellini Salad

4 Servings

• 1 pkg. (9 oz.) refrigerated cheese tortellini
• ½ cup broccoli florets
• ½ cup sliced carrots
• ½ cup red pepper strips
• ½ cup prepared GOOD SEASONS Caesar Dressing Mix

1. COOK pasta as directed on package. Meanwhile, place vegetables in large colander.
2. POUR cooked pasta and the pasta cooking water over vegetables; drain well. Place in large bowl.
3. ADD dressing; toss to coat. Serve immediately. Or, cover and refrigerate until ready to serve.

This time of year, nothing hits the spot quite like a cool, refreshing drink.

Whether you’re enjoying a beverage in the coolness of your air-conditioned home after a busy Saturday in the garden, or you’re on your back porch sipping a drink on a humid summer evening after work, a jazzed-up beverage caps off any day wonderfully.

If you’re hosting an event at your home, such as a cookout, it’s always a great idea to have plenty of beverage options on hand. When you’re considering variety, that includes drinks that are sweet, tart, carbonated, non-carbonated — and don’t forget the non-alcoholic beverages!

Our suggestion for some perfect non-alcoholic summer beverages are those that include an old American favorite — the apple. Apples have many known health benefits, including high fiber content, and have been linked to helping reduce the risk of colon cancer, prostate cancer and lung cancer. Plus, they’re delicious!

If you’re looking for a tasty drink option to add to your home bar, try some of the following options:

Apple Lemonade

• 1 tub CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix
• 6-½ cups cold water
• 1-½ cups cold apple juice

1. Place the drink mix in a large plastic or glass pitcher or punch bowl. Add the water and juice and stir everything until the drink mix is dissolved. Serve over ice cubes.

View the recipe checklist online.

Fresh Fruit Sparkler

Lemon Extract adds a hint of citrus flavor to this invigorating twist on sangria. It’s a non-alcoholic cooler that showcases some of the season’s favorite fruits in a blend of sparkling grape and apple juices.

• 1 bottle (25.4 ounces) cold white sparkling grape juice
• ½ cup thawed frozen apple juice concentrate
• 1 tsp McCormick^® Pure Lemon Extract
• 1 can (12 ounces) cold club soda or seltzer
• 2 cups cut-up fresh fruit such as berries, grapes and oranges

1. Mix the juice, concentrate and Pure Lemon Extract in a large pitcher.
2. Stir in the club soda and fruit. Serve immediately in tall ice-filled glasses

View the recipe checklist online.

Apple Cooler

• 3 cups Apple NESTLÉ^® JUICY JUICE^® All Natural 100% Juice
• 1-½ cups unsweetened pineapple juice
• ¼ cup fresh lime juice
• 4 cups ice cubes
• 2 Tbsp grenadine syrup

1. Combine the Juicy Juice, pineapple juice and lime juice in a large pitcher. Fill the glasses with ice. Pour in the juice mixture and top with a splash of grenadine.

View the recipe checklist online.

Tea has been credited as helpful for heart health, for fighting cancer risk, for reducing stress and even for weight loss. While tea is not a cure-all, studies have shown numerous ways in which the ingredients in certain teas can be beneficial to your health. A study done by UCLA found that drinking three cups (or more) of either green or black tea a day can reduce your risk of stroke by 21 percent. The health benefits associated with tea come from the high levels of antioxidants such as polyphenols, flavonoids and catechins, which fight free radicals in the body and prevent healthy cells from being harmed. Other studies have found that drinking a couple cups of tea a day may also help lower cholesterol and protect against certain cancers.

Read: Berries

Read: Give These Natural Sweeteners A Try

Read: Healthier Alternatives To Potato Chips

Many types and varieties of teas are available. Therefore, selecting the right tea might seem overwhelming. Scientists recognize tea as being black, green, white or oolong teas — all of which come from the leaves of the Camellia sinensis plant. When “tea” is listed as an ingredient on a product’s nutrition label, you know you are getting the real thing.

Herbal and flavored teas might have you believe they are true teas, but they are infusions from plants that have a much different nutritional profile than teas. They taste and smell wonderful, but there is little evidence that they offer health benefits derived from real tea.

To preserve tea’s nutritional value, it’s important to store it properly. Air and moisture will degrade loose tea leaves and tea bags, so be sure to keep these in airtight tins at room temperature.

Cherries, with their vibrant color and tart taste, are quite the delicious and perfect summer fruit. Along with their tastiness, they contain a good amount of healthy vitamins and minerals, and they’ve been linked to anti-inflammatory and heart-healthy benefits. Whether cherries are accenting a sweet treat, topping a dessert, mixed in with a cocktail or serving as the main event, cherries work well in all sorts of applications.

Need some inspiration to make the most of the cherry crop this summer season? Check out this gallery of cherry images below to get ideas for some fruity dishes, and don’t forget to pick up your fresh produce at your local Marsh!

Mini cherry cheesecakes by Flickr user Varin Tsai

Cherries by Flickr user Dudley Carr

Cherry blondie by Flickr user Vegan Feast Catering

Cherries by Flickr user StuartWebster

Cake by Flickr user punctuated

Cherries by Flickr user Linda Cronin

Cherry pie by Flickr user jeffreyw

Cherry-topped cupcakes by Flickr user Dinner Series

While grilling season hasn’t been with us very long, it’s entirely possible that you’ve already grown weary of grilled chicken breasts. When cooked even a moment too long, they tend to dry up quickly and need plenty of help in the flavor department. What can be done to bring a little excitement back to the poor grilled chicken? We have your answer.

Beer Can Chicken has gained popularity in recent years not only for the novelty factor which is doubtless there, but also because it cooks a miraculously moist chicken as a result. The idea is relatively simple: You grill a whole chicken propped on a half-full can of beer (or other substitutive beverage). The liquid in the can steams the inside of the bird and lends flavor and moisture to the cooking process. A spice rub takes care of flavoring the outside.

Chicken wings have long been a favorite use of our favorite bird, but grilling your wings are a great way to inject a little life into an old classic. Grilling rather than deep fat frying the wings also lends a little healthy input into the dish allowing for more guilt-free eating. Try brining the wings before throwing on some marinade or barbecue sauce and putting them on the grill.

Trying out one of these chicken recipes next time you’re firing up the grill will bring smiles to the table rather than the bored faces chicken used to bring.

Beer Can Chicken

This beautifully browned chicken looks like it just came off the rotisserie. A perfectly seasoned, moist and tender chicken awaits you and your family.

Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 55 minutes

• 1 whole chicken (about 4 pounds)
• 1 tablespoon olive oil
• 1/4 cup McCormick® Grill Mates® Montreal Chicken Seasoning, divided or McCormick® Grill Mates® Roasted Garlic & Herb Seasoning, divided
• 1 can (12 ounces) beer

1. Preheat gas grill to medium heat (325°F to 350°F). Remove giblets from chicken cavity. Rinse chicken inside and out; pat dry. Rub chicken with oil. Rub cavity with 1 tablespoon of the Chicken Seasoning. Sprinkle remaining Chicken Seasoning evenly over surface of chicken.
2. Remove about 2 ounces beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position in center of grill. Position legs to best support chicken (similar to a tripod). Close lid.
3. Grill 55 minutes or until chicken is cooked through. Remove chicken from can before serving.

Grilled Mojito Chicken Wings

Your guests will be guaranteed to be licking their fingers with these grilled chicken wings that are tossed with a tangy cilantro-lime sauce, inspired by the trendy cocktail.

Makes 10 appetizer servings.
Prep Time: 10 minutes
Refrigerate Time: 15 minutes
Cook Time: 18 minutes

• 1 package McCormick® Grill Mates® Mojito Lime Marinade
• 
1/4 cup olive oil
• 1 tablespoon agave nectar or honey
• 
1/4 cup fresh lime juice
• 
1/4 teaspoon McCormick® Red Pepper, Crushed
• 
3 pounds chicken wing pieces

Mojito Lime Sauce:

• 1/2 cup agave nectar or honey
• 
1/2 cup fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 
1 tablespoon McCormick® Gourmet Collection Mint Flakes

1. Mix Marinade Mix, oil, lime juice, agave nectar and red pepper in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade: turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
2. Meanwhile, for the Mojito Lime Sauce, mix all ingredients in medium bowl. Set aside. Remove chicken wings from marinade. Discard any remaining marinade.
3. 

Grill chicken wings over medium-high heat 15 to 18 minutes or until cooked through, turning frequently and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Toss chicken wings with Sauce before serving.

As Mother’s Day approaches, you’re probably searching for the perfect gift. Don’t worry! We’ve got you covered. What mom really wants is a little TLC and a break from the kitchen.

Children come in all shapes and sizes. Naturally, children also have varying cooking skills. Luckily, we’ve sorted out a few recipes that will help you show off your talents no matter how much domestic experience you have (and maybe Dad will pitch in with a little help, too!).

So whether you’re a kitchen-pro or a newbie, here are a few recipes your mom will appreciate on her special day.

Check out our weekly ad for great deals on these ingredients.

Breakfast 

Skill Level: You Know Your Way Around the Kitchen

Sky-High Brunch Bake

12 Servings

• 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
• 6 eggs, beaten
• 1 cup POLLY-O Original Ricotta Cheese
• Dash hot pepper sauce
• 2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
• 4 slices OSCAR MAYER Bacon, cooked, chopped
• 1-1/2 cups KRAFT Shredded Cheddar Cheese
• 1 cup chopped red peppers

1. HEAT oven to 400°F.
2. UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
3. RESERVE 1 Tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer half each of the bacon, Cheddar, ricotta mixture and peppers in crust. Repeat layers.
4. COVER with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
5. BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.

Dinner

Skill Level: Nothing Wrong With Being a Newbie

Baked Salmon with Tomatoes, Spinach & Mushrooms

4 Servings

• 4 salmon fillets, with skins (1 lb.)
• 2 cups chopped fresh spinach leaves
• 1 cup sliced fresh mushrooms
• 1 tomato, chopped
• ⅓ cup KRAFT Sun Dried Tomato Vinaigrette Dressing

1. HEAT oven to 375°F.
2. PLACE fish fillets, skin-sides down, in 13×9-inch baking dish sprayed with cooking spray.
3. COMBINE remaining ingredients; spoon over fish. 4. BAKE 20 to 25 min. or until fish flakes easily with fork.

Dessert

Skill Level: Domesticated Diva

Chocolate Elegance

14 Servings

• 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
• ½ cup sugar
• 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
• 6 squares BAKER’S Semi-Sweet Chocolate, divided
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• ½ cup cold milk
• ¼ cup PLANTERS Sliced Almonds, toasted

1. BEAT cream cheese and sugar with mixer until well blended. Stir in 1-1/2 cups COOL WHIP; spread 2 cups onto bottom of 8×4-inch loaf pan lined with plastic wrap. MELT 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until well blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.
2. MICROWAVE remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.
3. INVERT dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

And don’t forget to surprise her with a bouquet of fresh cut flowers for the dinner table.  See our selection here.

One of the greatest summertime festivities is the cookout. Friends and family join together while enjoying the company of one another, the beauty of the great outdoors, and the irresistible tastiness of summer foods.

But cookouts, which traditionally focus on grilled meats, sometimes aren’t so vegetarian friendly.

So what can you serve at your cookout to make it more vegetarian inclusive?

Read: Need To Eat More Veggies? Try These Desserts
Read: 52 Healthy Foods You Can Say “Yes” To: Rhubarb
Read: Vibrant Veggies; Fantastic Fruits

First of all, one considerate thing you may want to do is designate one cookout grill just for vegetarians and one just for meat eaters. Your cookout’s vegetarian attendees will appreciate your attention to detail very much!

Next: If you put a great focus on vegetables, of course you’ll make vegetarians feel more included. So incorporate veggies trays and dips into your offerings, along with grilled items like veggie kabobs and stuffed peppers or mushrooms. Also consider making some salads without meat mixed into them. Instead, serve strips of grilled chicken or steak in a separate dish on this side — this way, you can still give omnivores the option of adding meat to their salad after they’ve served it up.

In addition to veggies, add some fresh fruit to the mix. You can whip up a fruit salad, serve up fruit desserts or even add chunks of fruits to your kabobs, too.

Lastly, you’ll want to have some meatless entree options at your cookout, too. There are lots of easy-to-prepare options available today, from preparing veggie burger patties to swapping out beef patties in favor of big portobello mushrooms.

And before your next cookout, be sure to pick up all your fixin’s at your local Marsh!

Garden Veggie Deluxe Burger
Servings: 1

• 1 Morningstar Farms^® Garden Veggie Patties Veggie Burger
• 1 slice provolone cheese (about ¾ oz)
• 1 Tbsp reduced-fat mayonnaise or mayonnaise
• 1/8 tsp curry powder
• 1 slice tomato
• 1 slice red onion
• 2 rings green bell pepper
• 1 whole wheat hamburger bun, split

1. Cook the Veggie Burger according to the package’s directions. Top the hot burger with the cheese slice and let it stand for 1 minute or until the cheese melts.
2. Meanwhile, in a small bowl, stir together the mayonnaise and curry powder. Spread the mixture on the bun bottom. Top this with the burger, tomato slice, red onion, bell pepper and the bun top.

View the recipe checklist online.

Grilled Corn with Cumin and Lime
Servings: 6

• 6 corn cobs with silk and husks
• ¼ cup butter
• 1 pinch cumin
• 1 pinch salt
• 1 pinch pepper
• 1 lime wedge

1. Grill the corn in the husks, turning frequently, until evenly charred, about 20 minutes.
2. Remove the corn from the grill and fold back the husks and silk.
3. Return it to the grill and cook for 7 minutes longer, continuing to turn for even cooking.
4. Rub the finished corn with butter, sprinkle it with cumin, salt and pepper, and serve with lime wedges.

View the recipe checklist online.

Pasta Salad Vinaigrette
Servings: 6 (¾-cup) servings

• 8 oz rotini or other pasta
• ¼ cup vegetable or olive oil
• ¼ cup white vinegar
• 1-½ tsp McCormick^® Garlic Powder
• 1-½ tsp salt
• 1 tsp McCormick^® Black Pepper, Coarse Ground
• 1 tsp McCormick^® Perfect Pinch^® Italian Seasoning
• 1 tsp sugar
• ½ tsp McCormick^® Onion Powder
• ¼ tsp McCormick^® Basil Leaves
• ¼ tsp McCormick^® Dill Weed
• 2 cups bite-size vegetables, such as bell pepper, tomatoes, onion, celery, cucumber, carrots, zucchini or broccoli

1. Cook the pasta as directed on the package. Rinse cooked pasta under cold water and drain well.
2. Mix the oil, vinegar and seasonings in a small bowl with a wire whisk until well blended. Toss the pasta and vegetables in alarge bowl. Add the dressing and toss gently. Cover.
3. Refrigerate the salad until you’re ready to serve. Toss the salad lightly before serving.

View the recipe checklist online.

The appearance of warm weather days signals the beginning of grilling season, and what’s a backyard barbecue — especially in Indiana — without sweet corn?

We Americans love our corn. We consume about 25 pounds of corn per person annually, most of which is frozen or canned. A good thing about corn is that frozen and canned corn has about the same nutritional value as fresh corn. So, for the many Americans who are not able to get fresh corn, they can still enjoy frozen or canned for nearly the same nutritional value as fresh corn.

When selecting corn, pick husks that are green, tight and fresh looking. Pull the husk open to make sure that the ear contains tightly packed rows of plump kernels. If you don’t plan on using the corn within 4-5 days after purchase, then store it in the coldest part of the refrigerator. Refrigeration helps the corn retain its sugar and Vitamin C content. If you buy unhusked corn, keep it in its husk until you are ready to cook it. This will help the corn retain its moisture content. To fully enjoy the great taste of sweet corn, cook it as soon as possible. “The sooner, the better” is a good rule of thumb.

Even though sweet corn tastes great with plain butter or margarine and a sprinkle of salt and pepper, you might want to try these flavored spreads for something a little different.

Mix ingredients together and spread mixture on corn.

Parmesan Butter

• ¼ cup butter or margarine, softened
• 2 T grated Parmesan cheese
• 1 tsp chopped fresh parsley

Caesar Butter

• ¼ cup butter or margarine, softened
• 2 T Caesar dressing

Tomato and Herb Butter

• ¼ cup butter or margarine, softened
• 2 T sun-dried tomato vinaigrette dressing

True “food people” may argue that the first signs of spring are not buds on the trees, or warmer sunny days, but that the real signs of spring are the first asparagus harvests. Long heralded as the front-running vegetable for spring harvest, asparagus is often the first thing we see from our gardens and in our markets. This early season crop is immensely versatile, as well as being a welcome sign that winter is finally over.

Asparagus is not only an exciting sign of spring, but also is great for you. Stalks are low in calories and very low in sodium. Asparagus is also a good source for calcium, magnesium and zinc, amongst others.

The ways in which you can prepare asparagus are nearly limitless. Sturdy stalks can stand up to most all cooking methods. Grilling asparagus has become popular in recent years, along with broiling them to quickly soften them up. Asparagus is a great ingredient for soups and stews as well as going very well with baked goods such as on pastries.

As we only eat young shoots of asparagus, the season is relatively short but deliciously intense for fresh asparagus; however, this can be extended with pickling as asparagus pickles very well.

We’ve found three great asparagus recipes for you to try that show off the versatility of this veggie. Try them this spring and see if you don’t fall in love with this early crop all over again each year.

Herbed Asparagus

Preparation Time: 10 minutes
Cook Time: 5 minutes

Servings: 4

• 1 lb asparagus, ends trimmed
• 1 tsp McCormick^® Parsley Flakes
• ½ tsp McCormick^® Basil Leaves
• 1/8 tsp McCormick^® Black Pepper, Ground
• 3 Tbsp butter, melted
• 2 plum tomatoes, seeded and chopped
• 1 to 2 Tbsp Parmesan cheese, grated

1. Cook the asparagus in boiling water in a large uncovered skillet on medium-high heat for 5 minutes or until tender-crisp. Drain well and place on a serving dish.
2. Stir the parsley, basil and pepper into the melted butter.
3. Pour the butter mixture over the hot asparagus. Sprinkle chopped tomatoes and Parmesan cheese on top.

TIP: Spring Thyme Asparagus: Prepare as directed. Use ½ tsp each McCormick^® Garlic Powder and Thyme Leaves in place of the parsley and basil. Omit the tomatoes and Parmesan cheese.
Herbed Green Beans: Use fresh green beans, stem ends snapped off, in place of the asparagus.
View the recipe checklist online.

Mixed Vegetable Grill

Preparation Time: 15 minutes
Cook Time: 12 minutes

Makes 6 (2/3-cup) servings.

Enhance the grilled flavor of vegetables with this lightly sweet and spicy blend of seasonings. Serve with poultry, meat, fish, or all alone for the vegetarian in your family.

• 2 Tbsp light brown sugar
• 1-½ tsp McCormick^® Basil Leaves
• 1 tsp salt
• 1/8 tsp McCormick^® Black Pepper, Ground
• ½ tsp McCormick^® Garlic Powder
• 2 Tbsp olive oil
• 8 asparagus spears, ends trimmed
• 1 medium red or yellow bell pepper, cut lengthwise into 6 strips
• 1 medium zucchini, cut lengthwise into ½-inch slices
• 1 medium yellow squash, cut lengthwise into ½-inch slices
• 1 small sweet potato, cut into ¼-inch rounds
• 1 small red onion, cut into ½-inch rounds

1. Mix the brown sugar, basil, salt, garlic powder and pepper in a small bowl. Drizzle oil over the vegetables in a large bowl and toss to coat well. Add the seasoning mixture to the bowl and toss to coat well.
2. Place the vegetables in a grill basket, grill rack, or thread them onto skewers.
3. Grill over medium heat for 10 to 12 minutes or until the vegetables are tender, turning occasionally.

View the recipe checklist online.

Chef Brad Thompson’s Asparagus on Toppers

Preparation Time: 40 minutes

Servings: 25

These elegant appetizers feature rich cream whipped with red pepper and prosciutto-wrapped asparagus bits.

• 25 asparagus spears
• 6 sprigs fresh parsley
• 2 Tbsp water
• 1 small shallot, thinly sliced
• 2 tsp olive oil
• 4 slices prosciutto, cut into ½-inch-wide strips
• ½ cup whipping cream
• 1/8 tsp salt
• 1/8 tsp pepper
• Dash cayenne pepper
• Crackers Keebler™ Town House Toppers™ Original

1. Chill a small mixing bowl and the beaters of the electric mixer.
2. Cut 1-½-inch-long tips from the asparagus spears. Set aside. Reserve 10 asparagus bases for later use. Discard the remaining asparagus bases. Cut the tender portions of the reserved asparagus bases into 1-inch pieces
3. Fill a large saucepan halfway with water. Bring to boiling. Add the asparagus tips to the water. Cover and cook for 1 minute. Drain. Immediately plunge the asparagus tips into ice water. Let stand for 1 minute. Drain. Set aside.
4. Refill the saucepan halfway with water. Bring to boiling. Add the cut-up asparagus bases and parsley. Cover and cook for 1 minute. Drain. Immediately plunge the asparagus into ice water. Let stand for 1 minutes. Drain. In a food processor or blender, combine the asparagus bases, parsley and water. Cover and process until smooth. Set aside.
5. In a small skillet, cook the shallot in olive oil over medium-high heat until golden brown. Remove from skillet. Drain on paper towels. Finely chop.
6. Wrap each asparagus tip with piece of prosciutto.
7. In a chilled bowl, beat the cream, salt, pepper and cayenne pepper on medium speed of the electric mixer until stiff peaks form. Fold in the asparagus puree. Top crackers with the cream mixture, shallots and wrapped asparagus.

View the recipe checklist online.

That time of year we’ve patiently waited for is finally here. Yes, indeed, May heralds National Barbecue Month as well as National Hamburger Month. This might be the most exciting month of the year! The weather is getting warm, and you have a perfect excuse to fire up the grill and make the most of these special holidays.

Everybody knows the old standards that make the grill so popular; hamburgers and hot dogs are classics for a reason. As they’re easy to prepare and delicious crowd pleasers, these staples are a must for every barbecue gathering. This does not mean that you can’t put your own spin on these, elevating them from simple fare to something special.

The burger is an excellent blank canvas for you to put your own spin on. Simple things like adding crumbled bacon to the meat before putting it on the grill or adding a small layer of cheese in the middle of the patty will ensure that your burger is remembered by everybody who gets a hold of one. You can also consider grinding your own hamburger from whole cuts to allow you to control the flavor you get in your burgers, as well as adding in any spices or extra ingredients you want to the mix.

Whatever you decide to put on the grill this Barbecue Month, make sure you gather family and friends together to celebrate this exciting month. Here are three recipes for non-standard fare to get your taste buds fired up for the grill.

French Onion Burgers

Preparation Time: 5 minutes
Cook Time: 20 minutes

Servings: 4

These juicy cheeseburgers, served with an onion-seasoned dipping sauce, are as easy to make as they are delicious!

• 1 lb ground beef
• 1 can Condensed French Onion Soup
• 4 slices cheese
• 4 Classic Sandwich Buns with Sesame Seeds

1. Shape the beef into 4 (1/2-inch-thick) burgers.
2. Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.
3. Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.

Tip: You can also serve these burgers in a bowl atop a mound of hot mashed potatoes, with some of the onion gravy poured over.
Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.

Beef & Shiitake Kabobs

Preparation Time: 20 minutes

Servings: 4

• 1 lb boneless beef sirloin steak, cut into thin strips
• 1/2 cup Lawry’s® Teriyaki Marinade With Pineapple Juice , divided
• 1 cup sliced shiitake or white mushrooms
• 6 green onions, cut into 4-inch pieces
• 1 tsp toasted sesame seeds (optional)

1. Place beef in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Reserve remaining marinade for brushing.
2. Refrigerate 30 minutes or longer for extra flavor. Remove beef from marinade. Discard any remaining marinade. Alternately thread beef, mushrooms and green onions onto 8 skewers.
3. Grill over medium heat 6 to 8 minutes or until beef is desired doneness, turning frequently and brushing with reserved 1/4 cup marinade. Sprinkle with sesame seeds, if desired.

Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with beef, mushrooms and green onions. This prevents them from burning when on the grill.

Buffalo Burgers

Preparation Time: 10 minutes
Cook Time: 20 minutes

Servings: 4

These juicy burgers get even better when they’re topped with our delicious hot and spicy sauce and crumbled blue cheese.

• 1 lb ground beef
• 1 can Condensed Tomato Soup
• 1/2 tsp hot sauce
• 1/2 cup blue cheese
• 4 Classic Hamburger Buns
• Lettuce leaves, red onion slices, tomato slices

1. Shape the beef into 4 (1/2-inch-thick) burgers.
2. Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or to desired doneness, turning the burgers over once halfway through grilling.
3. Heat the soup and hot sauce in a 1-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Top the burgers with the soup mixture. Sprinkle with the cheese. Serve the burgers on the buns with the lettuce, onion and tomato, if desired.

Tip: Any leftover soup mixture can also be a great dipping sauce for French fries.
Serving Suggestion: Serve with carrot and celery sticks with ranch dressing for dipping. For dessert, serve chocolate chip cookies topped with vanilla ice cream.