With Memorial Day behind us, we’re guessing the cooks among us have already dusted off their grills in anticipation of all the cookouts they’re hosting for family and friends this summer.

Mains are easy enough to plan — everyone loves chicken, and is there anything easier than throwing a hamburger or hot dog on the grill? It might not be exciting, but there’s just something about the smoky aroma of meat sizzling over flames that’s so incredibly pleasurable.

It’s the sides that can make the creative cook feel anxious.

While tried-and-true side dishes such as coleslaw, corn on the cob or baked beans can’t miss, it’s fun to add some zing every now and again with something unexpected that takes the meal to the next level.

These three unconventional salads from the PG archives couldn’t be easier to prepare using seasonal ingredients you’ll soon be able to find at local farmers markets, and might even have growing in your own garden. All can be made a few hours in advance and kept in the refrigerator until serving.

Potato Salad with Pickled Pepper

This potato salad recipe from Michael Solomonov’s cookbook “Zahav” is made with pickled peppers and cilantro. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

Serves 4-6

INGREDIENTS

6 Yukon Gold potatoes (about 2 pounds)

6 tablespoons olive oil, divided

2 garlic cloves, thinly sliced

1/2 cup chopped fresh cilantro

1/2 cup pickled peppers, sliced into thin rings

1 teaspoon kosher salt

DIRECTIONS

Put potatoes in pot and cover with water by several inches. Bring to boil. Cook until potatoes pierce easily with a paring knife, 15-20 minutes. Drain and let cool. Peel and mash coarsely with a fork. Transfer to bowl.

Warm 2 tablespoons of oil in large skillet over medium heat. Add garlic and cook, stirring for about 3 minutes. Pour oil and garlic over potatoes. Add remaining olive oil, cilantro, pickled pepper and salt and mix to combine.

Serve at room temperature the day it’s made.

— “Zahav: A World of Israeli Cooking” by Michael Solomonov

Elote Salad (Mexican street corn)

Elote, or Mexican street corn, is made savory with feta, mayonnaise and a sprinkle of smoked paprika. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

Serves 4

INGREDIENTS

4 ears fresh corn, husked and cut off the cob (about 4 cups)

2 tablespoons vegetable oil

2 tablespoons mayonnaise

1 garlic clove, very finely minced

1 tablespoon fresh lime juice

4 scallions, chopped

1/3 cup crumbled feta or Cotija cheese

Handful fresh cilantro, chopped (about 1/4 cup)

1 jalapeño, seeded and finely diced

1 teaspoon smoked paprika, plus more for dusting

Salt and pepper

DIRECTIONS

In large nonstick skillet, warm oil until it is shimmering. Add corn kernels and stir fry until corn is crispy throughout, about 5-6 minutes. Set aside while you prepare the dressing.

In a large bowl, combine mayonnaise, garlic and lime juice. Stir in scallions, feta and cilantro and mix well, then add warm corn. Stir to coat, then add jalapeño and smoked paprika.

Stir to combine, then season to taste with salt and pepper. Serve right away for a warm dish, garnished with a dusting of paprika, or refrigerate until ready to serve.

— Gretchen McKay, Post-Gazette

Thai Noodle Ginger Salad

Serves 4-6

INGREDIENTS

For dressing:

1/2 cup tahini

5 tablespoons soy sauce

2 tablespoons unseasoned rice vinegar

4 teaspoons grated ginger

1 tablespoon honey

2 teaspoons hot sauce, or more to taste

1 garlic clove, minced

1/2 teaspoon salt

For salad

2 tablespoons toasted sesame oil

12 ounces broccoli florets, cut into 1/2 -inch pieces

2 ears corn, off the cob

1 pound zucchini noodles, from 2 zucchini squash

1/2 red and 1/2 yellow bell pepper, stemmed, seeded and cut into strips

1 carrot, peeled and shredded

4 scallions, sliced thin on bias

1 tablespoon sesame seeds, toasted

DIRECTIONS

Prepare dressing: Process all ingredients in a blender until smooth, about 30 seconds. If it seems too thick, add a little more vinegar or soy sauce, or more hot sauce if you like it extra spicy.

Transfer to a large serving bowl. (Dressing can be made and refrigerated up to 24 hours in advance; whisk to recombine before using.)

Prepare salad: Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmery. Add corn and broccoli to pan and cook until softened and spotty brown, about 5 minutes. Transfer to plate and let cool thoroughly.

Add zucchini, bell pepper, carrot, scallions and corn and broccoli to bowl with dressing and toss to combine. Sprinkle with sesame seeds, and serve.

— adapted from “The Complete Salad Cookbook” by America’s Test Kitchen

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The Pioneer Press recently celebrated its 175th anniversary, which made me think about how much the world of journalism has changed in my lifetime. Does anyone remember life before the internet, when a handful of TV stations, newspapers and radio stations were our only options for getting news? In the mid-1990s, many of these news outlets started putting their content online for free. That was a pivotal moment.

The days of appointment-based news consumption (watching the 10 p.m. news or reading the morning paper in print) started gradually fading, as people could access news in real time online. I worked in TV news from 2004-2008, and it was a confusing time for the industry. Ratings were slipping, social media was becoming widespread and we didn’t know what to make of it. The future of one of America’s most precious industries was uncertain.

I describe journalism as precious because freedom of the press is a constitutional right and critical to a democracy in which the government is accountable to the people. But while journalism is protected by the First Amendment, it is still a business that needs funding to stay afloat. Traditionally, the great majority of revenue for U.S. news organizations came from advertising. In recent years, many advertising dollars have shifted from traditional news outlets to tech giants such as Facebook, Google and Amazon.

The result? Nearly 3,000 American newspapers have closed over the past 20 years. The number of newspapers in Minnesota has dropped 34% since 2005, and the number of newspaper reporters in Minnesota has shrunk by 64% over the same period.

Do you value having a local media outlet in your hometown? I do. When I was a TV reporter in Green Bay, Wisconsin, I can remember city councilmembers sitting up straighter in their seats – and being more civil to their colleagues – when my cameraman and I entered public meetings.

My current hometown of New Brighton’s newspaper closed in 2019. Since then, it’s been much more difficult to find information about city projects and initiatives, candidates running for school board and city council, community events, high school sports scores, and more. The only thing remotely close to replacing the information I used to get in the local newspaper is a neighborhood Facebook group. And let’s face it, that’s not close at all. The lack of local media frustrates elected officials too, because informing their constituents is more difficult than ever.

Of course, no businesses are guaranteed success. Their continued existence is not a right, nor a given. All enterprises, local newspapers included, are obliged to adapt to a changing marketplace and figure out how to compete.

But a newspaper celebrating 175 years of consistently delivering daily news should not be taken for granted. The Pioneer Press has had its share of ups and downs. Its newsroom staff is lean, but the reporters who are there are passionate about journalism, and they work their tails off. I know because as a public relations guy, I pitch stories to them almost daily.

Given the state of journalism, let’s take a moment to imagine Saint Paul without the Pioneer Press. I believe that Saint Paul needs a thriving news organization to thrive. Please join me in celebrating, congratulating and supporting the Pioneer Press – so that they can continue to inform us for the next 175 years.

Chris Duffy is a principal and vice president of public relations at the Saint Paul-based public relations and public affairs agency Goff Public.

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Summer cooking should be a breeze, more pleasure than chore. So keep it simple. Have a simple salad, something for the grill, a homey fruit dessert. If you can find someone to help with the preparation, so much the better.

This menu, relying on fresh summer produce, is easy to accomplish and yields a refreshingly light, flavorful meal.

For an utterly summery first course, consider a shaved zucchini salad. The idea is very thinly sliced, very fresh zucchini or other summer squash, lightly dressed with salt, lime juice and olive oil, and finished with lots of basil, mint and crumbly creamy feta. It’s extremely refreshing and takes no time to make. Adding strips of squash blossom for a colorful garnish is nice, as are other edible blossoms like nasturtium or calendula.

The farmers’ market is where you’ll find the best-tasting choices for summer squash. I prefer not-too-small, not-too-big specimens, shiny, smooth and unblemished. They’re worth seeking out.

For a casual hot-weather main, whether lunch or dinner, I like spicy lamb burgers with tahini sauce, inspired by the Eastern Mediterranean.

The lamb base is no trouble to put together: You just knead hot pepper, spices, garlic and olive oil into a pound of ground lamb. Press the mixture into small patties as thin as possible and grill them quickly over hot coals for three minutes per side, or pan-fry them with olive oil in a hot cast-iron skillet if you prefer. (The patties will be cooked medium but remain juicy.)

Top the burgers with a dollop of the garlicky tahini sauce you have just stirred up. I like to add sliced tomato and avocado, and a few strips of roasted pepper. They’re heavenly served in toasted pitas but are just at home on a bun.

When it comes to dessert, I’m of the persuasion that fruity desserts are the way to go all year round but especially in summer, when produce is in great abundance. A crumble is both simple and delicious.

Truth be told, for this menu, I had my mind set on apricot — until there were none at the market. So I pivoted to ripe mangoes instead. I had never before ventured into cooked mango territory, though I know others have. My only (happy) experiences had been with raw ripe mango and green mango salad. I’m thrilled to report that indeed mango makes an excellent crumble, with or without a handful of berries thrown in.

But if you can’t manage baking a crumble, rest assured that a plate of sliced juicy mango is a perfect summer dessert, too.

Zucchini Salad With Basil, Mint and Feta

By David Tanis

For an utterly summery first course, consider this shaved zucchini salad. The idea is very thinly sliced, very fresh zucchini or other summer squash, lightly dressed with salt, lime juice and olive oil, with lots of basil and mint and crumbly creamy feta on top. It’s extremely refreshing and takes no time to make. Adding some strips of squash blossom for a colorful garnish is nice.

Yield: 4 to 6 servings

Total time: 15 minutes

INGREDIENTS

4 small zucchini or other summer squash (about 1 1/2 pounds)

1 teaspoon lime zest plus 2 tablespoons lime juice (from 1 lime)

3 tablespoons extra-virgin olive oil

Salt and black pepper

1/4 cup torn or whole mint leaves

1/4 cup torn or whole basil leaves

A few squash blossoms, torn in strips (optional)

Sumac, for sprinkling (optional)

2 ounces mild feta, crumbled

DIRECTIONS

1. Wash and trim zucchini. With a sharp knife or mandoline, cut crosswise into very thin rounds. Wrap slices with a damp towel until ready to use, up to several hours ahead in the refrigerator.

2. In a small bowl, stir together lime zest, juice and olive oil. Season with salt and pepper to taste.

3. Place squash slices in a shallow salad bowl and season lightly with salt and pepper. Add dressing and, using your fingers, coat all slices well. Add mint and basil, and the squash blossoms, if using. Toss everything together.

4. Sprinkle with a pinch of sumac, if using, and top with crumbled feta.

Spicy Lamb Burgers With Tahini

Spicy lamb burgers with tahini and zucchini salad with basil, mint and feta. A zucchini salad is a fresh, light pairing to a bright, garlicky lamb burger. Food styled by Simon Andrews. (David Malosh/The New York Times)

By David Tanis

This dish, inspired by the warm flavors of the Eastern Mediterranean, is a breeze to put together. Hot pepper, spices, garlic and olive oil are blended into a pound of lamb before being formed into small, thin, quick-cooking patties. They’re then cooked quickly in a hot cast-iron skillet and served with a garlicky tahini sauce. Tuck it into a toasted pita, or go with a bun. Either way, it’ll be delicious.

Yield: 4 to 6 servings

Total time: 30 minutes, plus 1 hour chilling

INGREDIENTS

For the burgers:

1 pound ground lamb

1/2 cup roughly chopped cilantro, plus sprigs for assembly

2 tablespoons sweet paprika

2 tablespoons ground cumin

2 teaspoons kosher salt (such as Diamond Crystal)

1 teaspoon ground coriander

1 teaspoon ground fennel

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cayenne

2 large garlic cloves, finely grated

1 serrano chile, finely chopped

Extra-virgin olive oil

For the tahini sauce:

2 teaspoons lemon zest plus 3 tablespoons juice (from 1 lemon)

1/2 teaspoon kosher salt (such as Diamond Crystal)

1 or 2 garlic cloves, finely grated

3 tablespoons tahini

1 cup plain yogurt (full-fat or low-fat)

1/4 cup thinly sliced green scallion tops

2 tablespoons roughly chopped dill

For assembly:

Small pitas, toasted

Tomato slices

Avocado slices

Roasted red peppers, jarred or fresh

DIRECTIONS

1. Make the burgers: Place the ground lamb on a rimmed baking sheet or in a large bowl. Add cilantro, paprika, cumin, salt, coriander, fennel, oregano, cinnamon, cayenne, garlic and serrano.

2. Knead mixture until the spices are well incorporated. Wrap the meat and refrigerate for an hour or up to 48 hours.

3. With wet hands, form into 8 (2-ounce) balls, then flatten balls into thin patties. Refrigerate until ready to cook. (Patties can be refrigerated for up to 3 days or frozen for up to a month.)

4. Meanwhile, make the tahini sauce: Put lemon zest and juice in a medium bowl. Add salt, garlic and tahini, and stir to dissolve. Whisk in yogurt, and stir in scallions and dill.

5. Cook the burgers: Heat a wide cast-iron pan over medium-high. Add 2 tablespoons olive oil to the pan. When oil is wavy, cook 4 patties at a time, in batches, to keep from crowding the pan, for about 1 1/2 to 2 minutes per side, until lightly browned. The thin patties will be cooked medium but will remain juicy. (Alternatively, cook over a hot grill for 3 minutes on each side.)

6. To serve, tuck each patty into a pita with a spoonful of tahini sauce, tomato, avocado, cilantro and roasted red pepper.

Mango Crumble

Mango crumble. Mango is an excellent filling for a simple, summery crumble. Food styled by Simon Andrews. (David Malosh/The New York Times)

By David Tanis

Fruity desserts are the way to go all year round, but especially in summer, when produce is in great abundance, and a crumble is both simple and delicious. Here, tangy mangoes bake until jammy under a crisp crust spiced with cinnamon, cardamom and ginger for an unforgettable contrast in textures.

Yield: 4 to 6 servings

Total time: 1 hour

INGREDIENTS

For the topping:

3/4 cup/96 grams all-purpose flour

1/2 cup/110 grams light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 cup/65 grams salted butter, melted

For the filling:

4 cups mango, peeled, pitted and cut into 1-inch pieces (about 4 to 6 mangoes)

1/2 cup/100 grams granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

DIRECTIONS

1. Heat oven to 350 degrees. Make the topping: Put flour, brown sugar, cinnamon and cardamom in a medium bowl. Stir in butter and mix together with a fork, leaving mixture crumbly.

2. Make the filling: Toss together mango, granulated sugar, cornstarch, lemon juice, cardamom, ginger and cinnamon; transfer to a 9-inch pie pan or a similar baking dish.

3. Sprinkle topping over mango mixture. Bake until bubbling and nicely browned, 35 to 40 minutes.

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The Saints took a solid start from Adam Plutko and turned it into a 7-2 win over the Louisville Bats on Wednesday afternoon in Kentucky.

Plutko (1-1) allowed one run in on five hits in 5 2/3 innings.

Diego Castillo singled to score Tony Kemp and put the Saints on the board in the second inning.

The Saints hit their stride in the seventh inning, plating four runs with four walks. After Patrick Winkel’s double to right, Nick Martini walked. Matt Wallner and Yunior Severino made it two outs and three straight walks, plating two runs and giving the Saints a 5-1 lead.

After a pitching change, Tony Kemp added a two-run single, giving the Saints their final score.

St. Paul and Louisville play game three of the series today at 5:35 p.m.

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