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Memorial Day

A day to gather together and remember those who gave their lives in service to our country.

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bugs on a log

Bugs on a Log

Kids and adults can create their own combinations of the ingredients for a fun and healthy snack activity.

Makes 1 serving.


  • "Logs"
  • 1 celery stalk (Cut into 3 pieces)
  • apple slices
  • carrot, raw (Sliced lengthwise and cut into 3 pieces)
  • Spread
  • 1 tablespoon cream cheese, low fat (Cream Cheese (spread)
  • cheese spread, low-fat (with pimiento)
  • "Bugs"
  • 1 tablespoon raisins (regular or golden)
  • whole grain cereal
  • peanuts (chopped)


Choose one "log" option, top with a spread and sprinkle with a "bug."

For nutrition information, please visit Bugs on a Log at What's Cooking? USDA Mixing Bowl.

turkey burgers

Turkey Burgers

Lemon juice give these zesty burgers a real treat for your next cookout. Serve with tomatoes, lettuce, onion, and a whole wheat bun to boost your veggie and whole grains for the day.

Makes 4 servings.


  • 1 pound turkey, ground (85% lean)
  • 2 onion (medium)
  • 3 tablespoons lemon juice (or 1 lemon juiced)
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon parsley (dried or fresh)


  1. Chop onions.
  2. Combine onions, turkey, lemon juice, Worchestershire sauce and parsley. Mix well.
  3. Shape mixture into four patties.
  4. Fry in a pan on medium heat or grill until internal temperature reaches 165 degrees F.

For nutrition information, please visit Turkey Burgers at What's Cooking? USDA Mixing Bowl.

tastee burgers

Tastee Burgers

These yummy vegetarian burgers are made from lentils and are loaded with protein.

Makes 8 servings.


  • 1 1/4 cups lentils
  • 3 cups water
  • 1 cup onion (chopped)
  • 1 cup carrot (grated)
  • 3 cups bread crumbs (fresh)
  • 1 egg
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano (crumbled leaf)
  • 1/2 teaspoon salt
  • 3 tablespoons margarine
  • 4 ounces cheddar cheese (sliced)


  1. Place lentils in a colander, rinse in cold water and drain.
  2. In a medium saucepan, bring water to a boil. Add lentils, reduce heat to low, cover and cook for 15 minutes.
  3. Add onion and carrots. Cook 15 minutes more or until lentils are tender.
  4. Remove from heat and cool slightly.
  5. Stir in bread crumbs, egg, garlic powder, oregano and salt.
  6. Melt margarine in large skillet. Drop lentil mixture by rounded 1/2 cupfuls into hot margarine. Flatten mounds into patties and cook until firm and golden brown on both sides.
  7. Top each patty with a thin slice of cheese.
  8. Serve immediately.
  9. Refrigerate leftovers within two hours.

For nutrition information, please visit Tastee Burgers at What's Cooking? USDA Mixing Bowl.

italian pasta

Italian Pasta Salad

Fresh and crunchy broccoli, carrot, bell pepper, and green onion, make this easy and delicious pasta salad burst with flavor! This pasta salad would be an excellent side dish to grilled meat, fish, or tofu.

Makes 8 servings.


  • 4 cups pasta, cooked
  • 2 cups broccoli (blanched, pieces)
  • 1 cup carrot (cooked, slices)
  • 1/2 cup red pepper (strips)
  • 1/4 cup green onion (sliced)
  • 1/2 cup Italian salad dressing, light or reduced fat (can use 1/2 to 3/4 cup)


  1. Mix all ingredients together and refrigerate for about 30 minutes before serving.

For nutrition information, please visit Italian Pasta Salad at What's Cooking? USDA Mixing Bowl.

baked beans

Baked Beans

Double or triple this easy recipe to feed a crowd. It’s perfect for a picnic or potluck.

Makes 6 servings.


  • 1 1/2 cups navy, kidney or lima beans (dry, sorted and rinsed)
  • 2 cups water
  • 2 cups apple juice
  • 1 teaspoon salt
  • 2 tablespoons molasses
  • 1/2 cup ketchup
  • 2 teaspoons vinegar
  • 1 teaspoon mustard (dried)


  1. Combine apple juice and water. Bring to a boil.
  2. Add beans and simmer for 2 1/2 hours until beans are tender.
  3. Drain beans, reserve the liquid.
  4. Put beans and other ingredients in greased baking dish.
  5. Cover and bake at 250° for 3 to 4 hours.
  6. Uncover the last hour of baking and add some reserved liquid if beans become dry.

For nutrition information, please visit Baked Beans at What's Cooking? USDA Mixing Bowl.

fresh fruit with yogurt dip

Fresh Fruit with Cinnamon Yogurt Dip

Vanilla yogurt with cinnamon makes and delicious dip for your favorite fruits. Use low-fat yogurt for an even healthier option.

Makes 4 servings.


  • 1 apple
  • 1 orange
  • 1/4 cup orange juice
  • 1 cup vanilla yogurt (low-fat)
  • 1/2 teaspoon cinnamon


  1. Core and slice the apple.
  2. Slice banana into thin circles.
  3. Peel the orange and break it into sections.
  4. Pour the orange juice into a small bowl.
  5. Dip the fruit pieces into the orange juice to prevent browning.
  6. Arrange on a plate.
  7. Mix the yogurt and cinnamon in a small bowl.
  8. Put the bowl of yogurt and cinnamon next to the fruit. Use it as a dip for the fruit. 

Note: Try making this with other favorite fruits.

For nutrition information, please visit Fresh Fruit with Cinnamon Yogurt Dip at What's Cooking? USDA Mixing Bowl.

a glass of lemonade with a reusable straw in it


A fresh, single serving of lemonde that is perfect for a hot summer day. Only one lemon is needed for this recipe. Enjoy!

Makes 1 serving.


  • 1 lemon
  • 3/4 cup water
  • 2 tablespoons sugar


  1. Cut lemon in half crosswise.
  2. Place lemon half on juicer. Push and twist to squeeze out the juice.
  3. Pour juice into glass. Add about 3/4 cup water.
  4. Add sugar, stirring to mix ingredients.

For nutrition information, please visit Lemonade at What's Cooking? USDA Mixing Bowl.