Two Must-Haves For Your Memorial Day Weekend BBQ

Memorial Day weekend kicks off the unofficial start to the summer season. It’s time to fire up the grill and take our meals outside. Veggie kabobs make a delicious accompaniment to your protein of choice and are quite possibly the simplest way to cook your veggies. While we certainly hope that vegetables make an appearance at your BBQ bash, we also appreciate that the start to summer deserves something sweet. This in-season strawberry and rhubarb crumble is so easy to whip up—the only downside is the temptation to eat it all yourself (another reason to invite your friends over). 


Marinated Grilled Vegetable Kabobs

Serves: 4

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¼ cup extra virgin olive oil

¼ cup balsamic vinegar

2 cloves garlic, minced

1 Tbsp Italian seasoning

1 tsp salt

½ tsp ground pepper

16 cherry tomatoes

12 medium mushrooms

1 medium zucchini (8 ounces), cut into ¼ inch slices

4 (1/2 inch) slices red onion

8 skewers (soaked)



1. Whisk oil, vinegar, garlic, Italian seasoning, salt and pepper in a large bowl. Add tomatoes, mushrooms, zucchini and onion slices and toss well to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.

2. Preheat grill to medium.

3. Remove the onions from the marinade and cut into quarters. Thread the vegetables onto eight 8-inch skewers. Grill, turning once, until tender, 12 to 15 minutes total. Drizzle with the remaining marinade, if desired.


Source: Eating Well


Strawberry Rhubarb Fruit Crumble

Serves: 4-6

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1/3 cup gluten-free whole rolled oats

1/3 cup chopped walnuts pecans or pistachios (pistachios are super delicious in this recipe!)

¼ cup almond flour

¼ cup brown sugar or coconut sugar

½ tsp cinnamon

1/8 tsp sea salt

1 Tbsp firm coconut oil, plus more for greasing

1 scant Tbsp water


Fruit filling:

2 ½ cups strawberries, hulled and halved

1 cup chopped rhubarb

2 tsp vanilla extract

1 Tbsp all-purpose flour



1.     Preheat the oven to 350 degrees F and grease a 7X9-inch baking dish with coconut oil.

2.     In a food processor, place the oats, nuts, almond flour, sugar, cinnamon, and salt and pulse until just combined. Add the coconut oil and pulse again. Add the water and pulse again.

3.     In a medium bowl, mix together the fruit filling. Transfer to the baking dish, top with the crumble and bake for 20-28 minutes or until the fruit is soft and the topping is lightly browned.


Serve with vanilla ice cream!


Source: Love & Lemons Everyday Cookbook


For more inspiration, check out our Memorial Day recipe roundup, as well as our tips on how to celebrate without going overboard.