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Memorial Day Recipes for Your Boulder Gathering

Summertime brings festivals, sunshine, and most importantly, seasonal dishes perfect for your Memorial Day gathering. There’s nothing quite as nice as rounding up your friends and family for a cookout, especially for this holiday. Whether you’re hosting or attending someone else’s Memorial Day party, be sure you have something extra delicious that will keep your friends talking for weeks! Here, Casey Easton of Food Lab Boulder shares unforgettable recipes that are sure to impress.

Marinated Beets with Creme Fraiche

These delicious beets are simple and show the true essence of the vegetable. You can keep them ready in a jar and serve by themselves, over lettuce, or with a scoop of creme fraiche, like we dressed them here.


3 beets, boiled

1 clove garlic

½ cup pumpkin seeds, toasted

½ cup olive oil

⅓ cup cider vinegar

½ cup creme fraiche




Boil beets for 45 minutes. When they are done and cooled, the skins should slip off with a little pressure from your hands. Cut off root and and cut the beets into small cubes. Place oil, vinegar, creme fraiche, garlic, and salt in a glass mason jar or bowl. Add beets and chill. Serve the beets cold and top with pumpkin seeds. Enjoy!

Peach, Burrata, Basil and Prosciutto Salad

These simple ingredients come together to create an incredible combination of textures and flavors, all in one happy bowl.


2 ripe peaches, cut in ⅙ or ⅛

5 very thin slices prosciutto

1 ball burrata

5-10 basil leaves

Butterleaf lettuce

Olive oil

Balsamic Vinegar, reduced or thick




Pull apart the lettuce and place it on a plate or bowl. Top with peaches, prosciutto, and basil. Drizzle with oil and vinegar, then finish with salt and pepper.

Fennel, Potato and Bean Salad with Lemon Dill

This salad is like a potato salad that chose to show off!


2 yukon gold potatoes, boiled and cubed

1 cup cooked white beans

1 bulb fennel, sliced thin

1 cup parsley

½ cup olive oil

1 lemon, juice and zest

1 sprig dill, minced

2 sprigs tarragon, minced

2 hard boiled eggs, chopped




Mix oil, lemon, salt and pepper in a bowl. Add all other ingredients, then stir to combine. Serve chilled.

Brussel Slaw

This slaw is a great way to use raw Brussels sprouts. It is wonderful as a side salad and holds well for potlucks. You can also serve meat on top for a filling dish.


1 lb Brussels sprouts, trimmed and sliced thinly

1 cup peppadews, sliced thin

5 pieces of thick cut bacon, cooked and coarsely chopped

½ cup blue cheese crumbles

½ cup fresh basil, coarsely chopped

½ cup olive oil

¼ cup champagne vinegar

Sea Salt

Black Pepper


Pour oil and vinegar with salt and pepper into a large bowl. Add all other ingredients, preserving some basil and bacon to top with. Mix well, refrigerate until ready to eat. Enjoy!

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