Local restaurants share recipes for food on Memorial Day and more

Local restaurants share recipes for food on Memorial Day and more

The Memorial Day kickoff for summer calls for a BBQ, friends, and outdoor lounging. To complement your gatherings, local Niwot chefs from La Musette at The Wheel House and Cimmini’s restaurants have provided us with recipes for some of their favorite lighter, fresher dishes.

Both require a little preparation, but they have fresh, bright and interesting flavors that anyone would enjoy. If you’re not making them for this Memorial Day weekend, keep the recipes on hand for later in the summer when it’s too hot to cook and you just want something fresh and healthy.

Le Musette: Orange Oregano Grilled Steak

When she shared this recipe with us, Chef Skyla Olds said it’s one of her favorite seasonings for grilled meats. She said she usually uses it on flat irons or steak cuts, but it could work just as well on pork chops, pork shoulder, or chicken.

Olds said she collects the rub and let it rest on the meat for at least half an hour before grilling it over high heat, but you could even leave it overnight if you want to do the prep ahead of time.

Ingredients and preparation:

zest of 1 orange

3 cloves of garlic

fresh oregano leaves, packed in 3 tablespoons

2 tablespoons kosher salt (use less with iodized table salt)

1 teaspoon sugar

3 tablespoons olive oil

Steak and Preparation Directions

Mix with a mortar or food processor to a kneadable paste. Spread over meat, let rest and grill as desired. The resulting meat has a wonderful flavor and can be served as is, or cut into chunks for tacos or fajitas. Olds said it should go well with a pretty summer rose.

Grilled Peach Melba

Olds included this recipe because it was one of her favorites, even though she knows Palisade peaches are still a long way off at the start of summer, although other stone fruits are already available out of state. She said she likes to grill peaches to bring out their sweetness, and when they’re ready, they pair nicely with vanilla ice cream for a decadent and easy summer treat.

Ingredients and preparation:


olive oil

Maldon salt


1 tablespoon lemon juice

3 tablespoons sugar

½ cup vanilla ice cream per peach

Clean the peaches and cut them in half (if the peaches are freestone they should easily be cut in half from the pit; if they are the solid variety you may need to cut the pit into large chunks and you will get more quarters than halves). Then brush with a few tablespoons of nice olive oil and a pinch of Maldon salt.

Grill over high heat until grill marks and turn over. Should take a few minutes on each side. For the raspberry coulis, cook the berries, lemon juice and sugar for 5 minutes, stirring occasionally. Strain out the seeds.

Slice grilled peaches, arrange over vanilla ice cream in a pretty martini glass and drizzle generously with the raspberry coulis.

Cimmini’s salad with pear and arugula

Skyla Olds

End dinner this weekend with house-made grilled peach melba.

Cimmini’s said they provided the recipe for their salad because it’s fresh, easy to make, and packed with great flavor profiles. And a salad is always welcome at picnics and barbecues, when people are likely to have plenty of chips and heavier burgers on hand.

Ingredients and preparation:


1 pear

¼ cup dried cranberries (or more to taste)

¼ cup candied nuts (or more to taste)

1 red bell pepper

Feta cheese

Olive oil

Cut the pear into slices, crumble the feta cheese and rinse the arugula. Mix the ingredients together and serve with your favorite salad dressing.