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Memorial Day recipes and wine pairings on PIX's NY Living.

Radish & Rhubarb Salad
Serves 4-6

This is a deliciously spicy sweet salad that perfect alongside a big juicy steak.

5 stalks rhubarb
1 bunch radishes
1 meyer lemon, juiced
1 tablespoon honey
2 tablespoons extra virgin olive oil
½ teaspoon salt
Microgreens, for garnish

Thinly slice rhubarb and radishes and shingle on a serving plate. Whisk together lemon juice, honey, olive oil, and salt and pour over salad. Garnish with microgreens.

Bruschetta Halibut.
Serves 4-6

These are two of my favorite summer items: halibut and bruschetta. And now they’re combined! Serve with crust bread and wine fro the win.

2 lb. halibut
2 teaspoons salt, divided
3 large tomatoes, diced
1 clove garlic, mined
4 tablespoons extra virgin olive oil, divided
1 bunch basil, thinly sliced

Preheat grill to medium high or oven to 425º F. Place halibut on a sheet tray and season with 1 teaspoon salt and 1 tablespoon olive oil. Roast for 20 to 25 minutes or until warm through the center and opaque.

In a medium bowl, combine tomatoes, garlic, remaining teaspoon of salt, remaining 2 tablespoons of olive oil, and basil. Mix together and top on cooked halibut.

Beauty Macerated Berries with Unsweetened Cream
Serves 4-6

A recipe that’s not even really a recipe, more a highlight of the season’s best.

2 pints assorted summer berries, such as strawberries, blackberries, raspberries
1 tablespoon sugar
2 cups heavy cream

Season berries with sugar and allow the mixture to macerate for at least an hour. When ready to serve, whip cream until soft peaks form. Serve together.