Have a Happy Memorial Day Weekend!

Here are two recipes...a salad and a dessert that I'll be adding to the delicious Full Moon B.B.Q. that I'm picking up this weekend.

Flag Cake (serves 20 to 24) - from barefootcontessa.com

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature

3 cups sugar

6 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 1/2 teaspoons pure vanilla extract

3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

For the icing:

1 pound (4 sticks) unsalted butter, at room temperature

1 1/2 pounds cream cheese, at room temperature

1 pound confectioners’ sugar, sifted

1 1/2 teaspoons pure vanilla extract

To assemble:

2 half-pints blueberries

3 half-pints raspberries

Heat the oven to 350 degrees. Butter and flour an 18 x 12 x 1 1/2-inch sheet pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

Aida's Corn, Tomato and Avocado Salad - from foodnetwork.com

For the dressing:

1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper

For the salad:
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.