Birds are chirping, geese are flying (north, thankfully), and we are seeing bright sunshine again. Even the most diehard grillers did not brave the snow and sleet to cook outside during those long gray days, but watch out now! The grills have been cleaned, the patios and decks have been washed, and we are fixin’ up some good grub for the celebrations, holidays, and picnics in May. We are ready for summer. We honor those who have journeyed ahead of us on Memorial Day. We celebrate graduations, Mother’s Day, and sunshine. Let’s eat!

Long Island Iced Tea

Mix one-and-one-half cups bottled sweet and sour mix with three-fourths cup each of vodka, gin, orange liqueur, light rum, and tequila. Shake or mix well. Add one-and-one-half cups cola. Serve over crushed ice. Caution—these drinks are potent! Garnish with lemon. Serves 6.

“Skinny” Dip

Empty a 16-ounce carton of low-fat cottage cheese onto a sieve lined with cheesecloth or a paper towel; let drain for about an hour. Place the cottage cheese into a blender, along with 1 teaspoon fresh lemon juice and one-half teaspoon each of celery salt, turmeric, paprika, black pepper, and dill weed. Blend until smooth. Taste and adjust seasonings; add other spices if desired. Chill for 1 to 2 hours. Serve with veggies, fruit, crackers, etc. Makes about 2 cups.

Crunchy Slaw

In a small bowl blend three-fourths cup mayonnaise (low-fat or regular) with 2 Tablespoons white vinegar, 1 Tablespoon soy sauce, 2 teaspoons sesame oil, and 2 teaspoons honey or sugar—mix well.

In a large bowl place 4 cups shredded cabbage (cut up yourself or purchase the bagged variety), 1 cup cooked (previously frozen) shelled edamame, 1 small peeled and sliced cucumber, 1 grated carrot, and 3 sliced green onions. Mix the veggies together. Mix in the mayonnaise mixture—stir until coated. Add one-half cup salted peanuts, one-fourth cup cashews, and one-fourth cup sunflower seeds. Add salt and pepper to taste. Chill for one hour. Serves 6.

Linda’s Roasted Asparagus

Clean and trim 1 pound fresh asparagus. Place on a jelly roll pan or in a glass baking dish. Mix together 2 Tablespoons olive oil, 2 Tablespoons balsamic vinegar, and one-half teaspoon minced garlic (bottled or fresh). Pour olive oil mixture over asparagus. Roast in a 425-degree oven for 10 minutes. Salt and pepper to taste. Serves 4.

Man-Alive! Burgers

Mix 2 pounds ground round or chuck together with 2 Tablespoons soy sauce, 1 Tablespoon lemon juice, one-half teaspoon ground ginger, one-half teaspoon garlic powder, and 2 thinly sliced green onions. Make into 8 patties. Grill over medium heat until done. Serve burgers topped with one-fourth cup chili sauce mixed with one-fourth cup jalapeno jelly. Top with a pineapple slice. Serves 8.

Burgers for a Crowd

Mix 3 pounds ground chuck or beef together with 1 beaten egg, 1 cup vegetable juice, 1 Tablespoon Lawry’s, one-half teaspoon black pepper, and 3 slices bread (torn up) or three-fourths cup bread crumbs. Make into 10 patties. Grill over medium heat until burgers are done.

Lightly butter both sides of 10 hamburger buns or Kaiser rolls—grill for 30 seconds each. Serve with cheese, tomato, onion slices, condiments, etc. Serves 10.

Beer Brats

Fill a large stockpot halfway with water; add 1 can or bottle of beer. Parboil 20 bratwurst for 5 minutes—remove and drain. Grill over medium heat for 6 to 8 minutes or until brats are done (keep rotating so they don’t burn). Serves 10 to 12.

Tom Turkey Burgers

Mix together 1 pound ground turkey (dark, white, or both), one-half cup Italian-seasoned bread crumbs, one-half cup chopped green or red pepper, and 1 small chopped sweet onion. Add 2 Tablespoons soy sauce; mix well and form into 4 patties. Mix together one-fourth cup canola oil, 2 Tablespoons balsamic vinegar, and one teaspoon rosemary. Grill over medium heat, brushing with the herb-oil mixture. Serve over toasted buns. Serves 4.

It’s a Strawberry Wedding! Cake

Thinly slice 1 pint fresh strawberries; place in a bowl or dish. Sprinkle 2 Tablespoons sugar over the top, and then pour on 1 Tablespoon Grand Marnier liqueur. Refrigerate.

For the cake: Beat 1 cup white sugar and one-half cup soft butter for 8 minutes on medium speed. Beat in 2 eggs, one at a time, and 2 teaspoons vanilla. Mix well.

In another bowl mix together one-and-one-half cups all-purpose flour and one-and-three-fourths teaspoons baking powder. Add slowly to the creamed mixture. Slowly mix in one-half cup milk (you may need to add another 1 to 2 Tablespoons of milk). Mix well until smooth.

Pour batter into a 9-inch greased cake pan. Bake at 350 degrees for 30 to 40 minutes (do a toothpick test to see if done). Cool for 10 to 15 minutes. Turn out onto a platter.

For the frosting: Whip 1 cup cold whipping cream until peaks form. Add 1 teaspoon vanilla and 2 Tablespoons powdered sugar. Keep whipping until soft peaks form. Frost the cake; place slices of strawberries decoratively over the top and sides if desired. Serves 6.

Dreamy Fudge Cake

Melt one-and-three-fourths sticks butter along with 7 ounces chopped dark chocolate over low heat (or use a double boiler). Remove from the heat, and let cool a few minutes. Add 5 eggs (one at a time) and two-thirds cup brown sugar. Add 3 Tablespoons flour and stir lightly.

Pour into a greased and floured 9-inch cake pan. Bake in a 400-degree oven for 20 minutes. Cool for 10 minutes and turn out onto a cake plate—sprinkle with powdered sugar. Serves 8.

Editor’s Note: Kate has been an Omaha area culinary instructor for 14 years. She attended The Institute for the Culinary Arts at Metropolitan Community College in Omaha.