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With the long Memorial Day weekend coming up, recipe researcher Sheila Kern offers a variety of items for your holiday menu. And best of all - lots of the ingredients are on sale. Enjoy!

At Safeway grab the mayo, ground turkey, ribs, berries and Heinz ketchup

At Raley's there's corn on the cop, strawberries and watermelon

At Save Mart, check out the corn on the cob, strawberries, ground turkey, cilantro and tomatoes.

Vegetable Kabobs

From www.bhg.com

Makes 8 servings

Ingredients

2 medium potatoes, quartered

2 small red onions, each cut into 4 wedges or 8 red boiling onions

8 baby squash (such as zucchini and/or yellow summer squash)

8 medium fresh mushrooms

8 miniature sweet peppers or 1 or 2 small red and/or orange sweet peppers, cut into 1-inch pieces

1/4 cup bottled oil-and-vinegar salad dressing

2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/8 teaspoon salt

1/8 teaspoon black pepper

Directions

In a covered medium saucepan cook potatoes and onions in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly. If using wooden skewers, soak in water for 30 minutes before grilling.

On eight 10-inch skewers, alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a 1/4-inch space between pieces. In a small bowl combine salad dressing, rosemary, salt, and pepper; brush over vegetables.

Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.

TO BROIL: Place kabobs on the greased unheated rack of a broiler pan. Broil about 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.

Southern Potato Salad

From www.allrecipes.com

Servings: 4

Ingredients

4 potatoes

4 eggs

1/2 stalk celery, chopped

1/4 cup sweet relish

1 clove garlic, minced

2 tablespoons prepared mustard

1/2 cup mayonnaise

Salt and pepper to taste

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.

In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Garden Pasta Salad

From www.eatingwell.com

EatingWell: June/July 2005

Makes 6 servings

Ingredients

2 cups whole-wheat rotini, (6 ounces)

1/3 cup reduced-fat mayonnaise

1/3 cup low-fat plain yogurt

2 tablespoons extra-virgin olive oil

1 tablespoon red-wine vinegar or lemon juice

1 clove garlic, minced

1/8 teaspoon salt

Freshly ground pepper, to taste

1 cup cherry or grape tomatoes, halved

1 cup diced yellow or red bell pepper, (1 small)

1 cup grated carrots, (2-4 carrots)

1/2 cup chopped scallions, (4 scallions)

1/2 cup chopped pitted Kalamata olives

1/3 cup slivered fresh basil

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.

Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Triple Berry Crisp

From www.allrecipes.com

Servings: 18

Ingredients

1 1/2 cups fresh blackberries

1 1/2 cups fresh raspberries

1 1/2 cups fresh blueberries

4 tablespoons white sugar

2 cups all-purpose flour

2 cups rolled oats

1 1/2 cups packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 cups butter

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.

In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.

Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Watermelon Banana Split

From www.watermelon.org (National Watermelon Promotion Board)

Makes 4 servings

Ingredients

2 bananas

1 medium watermelon

1 cup fresh blueberries

1 cup diced fresh pineapple

1 cup sliced fresh strawberries

1/4 cup caramel fruit dip

1/4 cup honey roasted almonds

Directions

Peel bananas and cut in half lengthwise then cut each piece in half. For each serving, lay 2 banana pieces against sides of shallow dish. Using an ice cream scooper, place three watermelon "scoops" in between each banana in each dish. Remove seeds if necessary. Top each watermelon "scoop" with a different fruit topping. Drizzle caramel fruit dip over all. Sprinkle with almonds.

Barbecued Ribs

From www.southernfood.about.com

Serves 4-6

Ingredients

4 to 5 pounds pork ribs, cut in serving-size pieces

salt and pepper

1 lemon, thinly sliced

1 large onion, thinly sliced

1 cup ketchup

1/2 cup Worcestershire sauce

1 teaspoon chili powder

1 teaspoon salt

dash Tabasco sauce

Directions

Place ribs in a shallow roasting pan, meaty side down; season with salt and pepper. Roast at 425° for 35 minutes. Drain off excess fat; turn meaty side up. Top ribs with sliced lemon and onion. Reduce oven temperature to 350° and continue to roast ribs for 30 minutes longer. Meanwhile, combine ketchup, Worcestershire sauce, chili powder, salt and Tabasco in a saucepan over medium heat. Bring to a boil and pour over ribs. Continue roasting ribs, basting occasionally, for 1 hour longer. Add more water if sauce gets too thick.

Southwest Turkey Burgers Topped with Fresh Salsa

From www.jennieo.com

Servings: 6

Ingredients

2 large tomatoes, chopped (2 cups)

1/4 cup finely chopped red onions

2 tablespoons finely chopped fresh cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt

1 (20-ounce) package JENNIE-O TURKEY STORE Lean Ground Turkey

1/2 cup plain bread crumbs

1/3 cup finely chopped red bell pepper

2 tablespoons finely chopped green onion

1 teaspoon chili powder

1 tablespoon ground cumin

1/2 teaspoon salt

1/8 teaspoon to 1/4 teaspoon ground red pepper

12 slices thick sliced Texas toast or hamburger buns, toasted if desired

Directions

Heat grill. In small bowl stir together all salsa ingredients. Set aside.

In medium bowl combine all burger ingredients except Texas toast. Mix well. Form into 6 (1/2 inch thick) patties.

When ready to grill place burgers on grill over medium heat or medium coals. Cook for 10 to 12 minutes, turning burgers once, until burgers are no longer pink in center.

To serve, place burger on 1 slice toast; top with 1/3 cup salsa. Top with second piece toast.

Guy Fieri's Chili Lime Corn on the Cob

From www.abcnews.go.com

Servings: 4

Ingredients

4 ears of corn, in husk

3 tablespoons unsalted butter, at room temperature

1 teaspoon lime zest

1 teaspoon chili powder

1/4 teaspoon garlic, granulated

1/2 teaspoon salt

1/2 teaspoon black pepper, freshly cracked

Directions

In a small bowl, combine butter, zest, chili powder, salt and pepper and set aside.

Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30-45 minutes.

Make sure to weigh down the ears so that they are fully submerged.

Preheat a BBQ to medium, indirect heat.

Alternate indoor method:

Preheat a heavy grill pan, prefer cast iron, to medium high heat.

Remove ears from water, drain, open husk, dry ear with paper towel and spread butter mixture evenly on corn.

Fold husk back over corn and grill for 15-20 minutes.

Serve immediately.

If indoor method is used, make sure to use a hood fan.