Memorial Day is the perfect excuse to have family and friends over to kick off the unofficial start of summer with a cookout. Thankfully, the weather cooperated yesterday (we don’t have the best of track records when it comes to enjoying a sunny day). So I wanted to share two of my favorite crowd pleasing foods.
These phyllo tarts are an easy appetizer that disappear quickly. Take a couple boxes of mini phyllo tart shells and let them thaw. Add a 1/2 teaspoon of pesto to the bottom of each, add a couple fresh mozzarella pearls and top with a slice of roasted red pepper. Bake for about 15 minutes at 375 degrees until the cheese is melted.
Then bring them out and watch them disappear!
This pasta salad has become a picnic staple. Make it one time and you’ll be asked to bring it all the time.
Boil a package of cheese tortellini, then rinse in cold water to stop the cooking. In a large bowl, toss in 2 cups of cherry tomatoes, fresh corn from three ears that have been cooked and cooled, a quarter cup of diced green onion. Add the tortellini. For the dressing, mix 3 tbsp. olive oil, 3 tbsp. of grated parmesan cheese, a clove of minced garlic and pepper to taste. Mix everything well and top with some freshly chopped basil.
The best thing about both these recipes is that they get you out of the kitchen quickly so you can enjoy the stars of the show: the amazing people you’ve surrounded yourself with.
Eat well friends!
Michelle Cooks 
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