Brighten up your Memorial Day with all the beautiful colors of food that nature provides. Start your meal with vibrant yellows, greens, and purples as you chow down on a meaty Hatch Green Chile Black Bean Burger, topped with corn and cabbage slaw. Wash down each bite with a sip of the deep purple Tart Triple Berry Lemonade. And finish with a bright red Watermelon Sorbet that will melt in your mouth — providing just the right amount of sweetness and chill to refresh your taste buds on a warm day.

Tart Triple Berry Lemonade  

Servings: 4 
Prep Time: 15 minutes 
Cook Time: 1 minute 
Total Time: 15 minutes 

Ingredients  

1 cup freshly squeezed lemon juice (from 9-10 lemons) 
3 ½ cups cold water 
1 tablespoon Lakanto Monkfruit Sweetener 
2 cups frozen triple berry blend
¼ ounce fresh mint 

Instructions  

In a large pitcher or measuring cup, combine the lemon juice, water and sweetener.  

Place the frozen triple berry blend in a small bowl and microwave for 1 minute to soften just slightly. Remove and gently crush the berries with a potato masher or fork.  

Divide the berries among 4 glasses or place them all into a large pitcher. Pour the lemon mixture over the top and finish with fresh mint. Serve chilled. 

Cook’s Notes

1) You can allow this mixture to sit in a large pitcher for a couple hours before serving, if desired.
2) If you want to tone down the “tartness”, add an additional ½-1 cup chilled water.

Hatch Green Chili Black Bean Burgers with Cabbage and Corn Slaw 

Hatch Green Chili Black Bean Burgers with Cabbage and Corn Slaw 

Servings: 4 
Prep Time: 15 minutes 
Cook Time: 30 minutes 
Total Time: 45 minutes 

Ingredients  

For the Burgers 
· 3 tablespoons avocado or olive oil, divided 
· 1 shallot, minced 
· 1 red pepper, cut into ¼-inch dice 
· 3 cloves garlic 
· 1 (15.5-ounce) can no salt added black beans, rinsed and drained 
· 1 (4-ounce) can of hatch green chilis (or regular green chilis, or salsa verde) 
· ½ cup chickpea crumbs
· 1 teaspoon cumin 
· ½ teaspoon salt 
· ½ teaspoon black pepper 
 
For the Slaw 
· 6 tablespoons white vinegar 
· 2 tablespoons avocado or olive oil 
· 2 teaspoons Dijon mustard 
· 1 teaspoon honey 
· ¼ teaspoon black pepper 
· 3 cups thinly sliced red cabbage (about 9 ounces) 
· 2 cups thinly sliced green cabbage (about 6 ounces) 
· 1 (15.25-ounce) can no-salt added corn, rinsed and drained 

Instructions  

Preheat oven to 375 degrees.  

Heat avocado or olive oil in a medium pan. Add the shallots and red peppers and sauté until beginning to soften, 3-4 minutes. Add the garlic and cook for an additional 30 seconds to 1 minute, just until fragrant. Remove from heat and allow to cool slightly.  

Combine the black beans, green chilis, chickpea crumbs, cumin, salt and pepper to a food processor. Add the slightly cooled vegetable mixture. Pulse a 3-4 times until well combined, but not over-processed. You still want some texture to the burgers. 

Using ½ cup measuring spoon, scoop out the mixture and form 4 patties, about 3½ x ½-inch in size. Heat the remaining tablespoon of oil in a large oven safe skillet over medium heat. Carefully add all 4 patties to the skillet and cook for 4 minutes per side, or until a crispy crust forms. 

Carefully remove the hot skillet from the stove and add to the oven. Bake for an additional 18-20 minutes.  

While the burgers are in the oven, prepare the slaw. In a small bowl, whisk together the vinegar, oil, mustard, honey and black pepper. Set aside. 

In a medium bowl, combine the red cabbage, green cabbage and corn. Add vinaigrette and toss to combine. Set aside. 

Once the burgers are finished, top with the slaw and serve.   

Cook’s Notes

1) If you don’t have an oven proof skillet, you can sear the burgers in a regular skillet, then using a spatula, carefully transfer the burgers to a sheet tray to finish in the oven. (I like using a cast iron skillet for these)
2) Feel free to adjust the oven time based on your preference. The longer you cook them, the dryer they will become. The time range above makes for a well-cooked burger, but not so dry that is begins to crumble.

Watermelon “Slorbet” 

(Part slushie. Part sorbet)  

Servings: 2 
Prep Time: 2 hours (hands-off) 
Cook Time: N/A 
Total Time: 2 hours 5 minutes (5 minutes hands-on) 

Ingredients  

4 cups watermelon cut into ½-inch cubes (about 1 pound 6 ounces total) 
Juice of 1 lemon 

Instructions  

Place watermelon cubes in a reusable bag and freeze until completely firm, 1-2 hours. 

Working quickly, place watermelon and lemon juice in high powered blender and puree until smooth. Serve right away for more of a slushie consistency, or place in the freezer for a firmer sweet treat later.  

Cook’s Notes

1) You can allow this mixture to sit in a large pitcher for a couple hours before serving, if desired. 2) If you want to tone down the “tartness”, add an additional ½-1 cup chilled water.