STYLETHREAD -- LET'S TALK SHOP!

I would do classic Memorial day fare all weekend long.  Lots of grilling. 

You could do shishkabobs one night.  You could make your own marinade or use a store bought one for real ease, plus most grocers carry pre-made shishkabobs if you want to have it really easy. 

I third a good classic pasta salad.  You could easily make it by boiling some pasta (bow tie, spiral) then cutting fresh veggies up in bite size pieces and throw them in with the pasta for a minute or two (right before the pasta is almost cooked al dente), then drain it all together.  Pour in an italian dressing, or Ceasar dressing, throw in cherry tomatos if you like, maybe some fresh parmesan too. 

I think a good, classic potato salad is called for too.  I use bakers, boiled until a knife slips out easily, dice some celery and vidalia onion, diced pickles if you like too, an egg or two chopped, salt, pepper, and classic mayo.

We always grill clams too.  Cook the clams on the grill until they open, then flip carefully trying not to lose the juices and poor in about a teaspoon of this marinade in each one, let the clams boil up in the marinade and cook til desired doneness.  Lots of olive oil, fresh chopped Italian parsley, lots of chopped garlic  (I use about a half a head per 1/c up of oil), lemon, and salt and pepper.  This one always gets raves from company and it's so easy.  It goes great with a cool beer.

I love burgers on the grill (I do veggie) and hot dogs for those who like it too.  You could also grill some chicken and baste it when it's nearly done with barbeque sauce (we wait til it's almost done since bbq sauce has sugar which burns if cooked too long). 

I also like to make fruit kabobs.  You could chop your own fruit, or use the fruit from the fruit salads they prepare at the grocer; alternate fruit on a skewer and put on a platter with a nice dip (you can make all of this a day or two ahead of time too) made of:

Dip
1/2	package (z size) reduced-fat cream cheese (Neufchâtel), softened
1/2	cup plain fat-free yogurt
1/4	cup honey
1/2	can (8 1/4-oz size) sliced pineapple in juice, drained, finely chopped

A nice salad is good for a summer kick-off.  I love Cobb salads as they make a great dinner or will serve a family nicely at lunch.  And, there's very little cooking involved (or none if you buy pre-cooked/pre-cubed chicken).  Here's a nice recipe:
SERVES 4-6

½ head of lettuce
½ bunch watercress
1 small bunch chicory
½ head romaine
2 medium-sized tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tbs. chopped chives
½ cup fine grated imported Roquefort cheese
1 cup Brown Derby Old-fashion French Dressing

... Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly with Dressing.

BROWN DERBY OLD-FASHION FRENCH DRESSING, 1 1/2 qts.

1 cup water
1 cup red wine vinegar
1 tsp. sugar
Juice of ½ lemon
2 ½ tbs. salt
1 tbs. ground black pepper
1 tbs. Worcestershire Sauce
1 tsp. English mustard
1 bead garlic, chopped
1 cup olive oil
3 cups salad oil

Also, roasted asparugus is delicious.  Here is my favorite recipe:

3 garlic cloves, minced
 Cooking spray
1 pound asparagus, trimmed
1 teaspoon olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt